helene garcia

rellenong bangus fried rice omelette

In Helene's HomeCooking on November 18, 2008 at 10:38 pm

i wanted to eat rellenong bangus without going through the traditional tedious process of putting back the meat mixture into the bangus skin. so i thought of making it into an omelette instead.

relleno
relleno 2

serves 4

ingredients:

1 tbsp olive oil
4 cloves garlic, finely chopped
3 shallots
1 medium carrot
1 large milk fish (bangus)
1/4 cup green peas
1/2 cup minced sweet pickle relish
1/4 cup cheedar cheese, grated
light soya sauce
salt
freshly cracked pepper

2 tbsps olive oil
6 large eggs
1/2 cup fresh milk

3 1/2 cups day old cooked rice

garnishing:
4 lettuce leaves
ketchup

scale and clean the milk fish.
boil the whole milk fish until cook. 
take out the cooked milk fish from the hot water. 
let the fish cool at room temperature.
remove all the milk fish meat from the bones. 
make sure to clear all small bones.

heat oil in a pan.
saute garlic, shallots and carrots until fragrant.
add the milk fish meat, soya sauce, sweet pickle relish and green peas. 
cook for 15 minutes.
add the grated cheese. stir well.
season with salt and pepper.
set aside.

heat a non-stick wok in a high heat.
add the rice and milk fish mixture.
stir well. cook for 5 minutes.
add soya sauce to taste.
set aside.

in a bowl, slightly beat 5 large eggs with fresh milk.

heat oil in a large round non-stick pan.
pour a quarter of the beaten egg and spread it into the pan.
cook until firm.
arrange a cup of rellenong bangus fried rice in the middle of the egg.
fold the egg on 4 sides to cover the fried rice.
carefully transfer the fried rice omelette upside down into the plate with lettuce.
squeeze some ketchup.
do the same with the remaining 3 cups of rice.
serve warm.

green grass juice

In Helene's HomeCooking on November 18, 2008 at 1:11 pm

go green with fresh green juice! gulp on this cold healthy home-made wheat grass drink!

wheat grass

serves 5

ingredients:

2 handful of fresh wheat grass
light syrup or honey to taste
5 cups water
ice cubes

wash the wheat grass well.
process the wheat grass in a blender with 5 cups of water
and 5 tsps honey.
drain the wheat grass juice.
adjust sweetness by adding honey to taste.
add the ice cubes and serve really cold.

strangely yummy curry lasagna

In Helene's HomeCooking on November 5, 2008 at 3:20 pm

yes it sounds really weird a combination. curry and lasagna. but heck, it works weirdeliciously!
thought who’s so mental to think of making curry as lasagna sauce. opps! ok ok… i did. i was thinking what to cook for lunch without having to go out to buy any ingredients and simply using what’s available in our fridge and  grocery cupboard.

i noticed the lasagna noodles on top of the shelf and some bak kut teh, rendang, curry, saffron… hey curry! McCormick Curry powder and lasagna!!! hmmmm… why not? having second thoughts but whatever… i went to try it.

thank you, Ate Marissa & Roby for sending me those curry spices from Manila. luv yah!

curry lasagna

serves 5

ingredients:

lasagna noodles
olive oil
1/4 kg minced chicken breast
1 pouch McCormick Curry Powder
1 liter President whipping cream 
1 green chili, sliced thinly
1 carrot, sliced thinly
2 stalks celery, chopped finely
dash of paprika
6 curry leaves (optional)
salt & pepper to taste

puree in a blender with a little water:
3 shallots
3 cloves garlic
half a thumb ginger

garnishing:
1 green chili

heat the pan with olive oil. fry the curry leaves till fragrant. 

add the celery, carrots and green chili. fry for a minute.

pour the garlic, onion & ginger puree. fry for 3 minutes.

mix the minced chicken breast and season with a dash of paprika, 
salt & pepper to taste.

cook for 5 minutes. 

meanwhile, dissolve McCormick curry powder with a bit of water.

add the dissolved curry onto the chicken. simmer for 2 minutes.

pour the whipping cream and simmer for another 3 minutes. set aside.
(i replaced coconut milk with whipping cream, which made the taste to blend well with the pasta.)

cook lasagna noodles al dente. drain.

if you are using those wavy lasagna, cut off the wavy part on one side so you can get it to stand on the plate once rolled.

pour curry sauce on one cooked lasagna. roll it up. do the same for other lasagna noodles. arrange on plate.

add some chicken curry sauce around the plate and garnish with finely chopped green chili.

now, be adventurous and have a strangely yummy lasagna for a change!!!