cooking – syntaxfree

Saturday Lunch

I rarely post much here about the cooking we do at home because I tend to think food blogging is all about the photos, and most of our cooking is done on week nights when I don’t have nice outdoor light to photograph the food in. But Saturday was a nice lazy day with nothing on the agenda except the Tiger Lillies gig later that night, and I was in one of the happy hazes I still get into about how much I love cooking with my husband, so I put that happiness on a plate and took pictures of it.

We have cooked this puttanesca many times by now. It’s delicious, and can be thrown together from stuff in our pantry without needing to go out and buy anything fresh.

When I trawl the Internet for recipes I usually ignore anything that looks too fiddly, and would definitely have ignored this minted orange, fennel and red onion salad recipe too. So it’s good that it was Alec who found the recipe, decided he had the necessary knife skills to take it on without using a special slicing device, and didn’t consult me at all.

So we made this simple yet sophisticated, flavourful, healthy, elegant lunch. And then we put our plates on the coffee table, sat on the floor, and ate it while watching The Hangover.

Valentine’s Whey

They say you’re meant to put in effort to keep the thrill in your relationship and you know, I’ll be the first to admit that walking around the house bedaubed with green facial mask goo while continuously singing the Ponyo Ponyo song is probably not the way to drive my man wild with desire. Of course, it’s also true that said man’s idea of hot hot love these days is opening the oven door to take out his freshly baked bread.

Given the depressing picture of terminal marital decline I’ve painted, it would be fair to assume that we spent Valentine’s Day eating McDelivery in front of the TV and guffawing loudly at some juvenile dude comedy like Blades Of Glory while chugging beers. It would be fair to assume this because that is how we spend many, many days. (Happy happy days.)

But in fact, we had a totally cheesy Valentine’s Day this year!

Literally.

The white gooey dollop is delicious, creamy home made ricotta (too wet, I know, I got impatient and didn’t drain it enough). And with the whey left over from the cheesemaking, Alec made bread.

I think we did pretty well at getting into the spirit of Valentine’s Day. This time next year, we’ll be walking the streets wearing matching T-shirts, me clutching a posy of wilting roses and Alec carrying a huge teddy bear with “I Lurv U” embroidered across its belly.

Carefree Cha Ca

We took a long break from cooking together because of Alec’s business trip and then our holiday, but it was fun getting back into it over the long weekend. I’d been considering making cha ca (Vietnamese style fish with dill and turmeric) for a while as a good way to trim our ridiculously verdant dill plant, but all the recipes I came across online seemed rather troublesome and I am a lazy cook.

But then I came across this simplified cha ca recipe in a library book (can’t remember the name, will check on my next visit and update this post accordingly), and although it may not satisfy a purist, it’s damn tasty.

1. Marinate 1 pound firm-fleshed fish fillets (the book suggested tilapia or catfish, Alec brought home lovely fresh red snapper from the wet market, so we used that), cut into 2-3 inch chunks, up to 1 day in advance, in:

2 tablespoons fish sauce (if you have Knife brand like us, consider going a bit easier on this or leaving out the salt below – we found the dish slightly too salty at the end)
1 tablespoon oil
1 tablespoon minced ginger
1 teaspoon turmeric
1/4 teaspoon salt

2. Okay, mealtime! The fish will cook really fast, so make the indispensable nuoc cham first. Put into grinding device (we only have an old school pestle and mortar, but presumably there are more new-fangled thingies to do this with):

1 tablespoon chopped garlic
2 tablespoons sugar
1/2 teaspoon chilli / chilli garlic sauce or 1 teaspoon chilli flakes

Bump and grind it like R Kelly at the junior prom. When it’s a paste, stir in:

3 tablespoons fish sauce
3 tablespoons water
2 tablespoons lime juice

3. Get these last few things in place before starting on the fish, because once you tip that out of the pan you’ll want to shove piping hot, fragrant chunks of it into your gaping maw, instantly.

Get some rice noodles cooking
Chop up 5 spring onions
Gather 2 cups coarsely chopped dill (checking first, if home-grown, for MOTHERFUCKING MEALYBUGS, RAAAARRRRGH!)
Gather 1 cup mint, coriander or Thai basil leaves

4. Right, we’re finally at the fish, but another reason I dawdled in getting here is because I don’t know anything about this bit – I generally leave Alec to handle any sweating over hot stoves. Anyway, the book said to heat 2 tablespoons of oil in a skillet on medium-high heat “until a piece of dill sizzles at once”. Put in fish for 2 minutes, turn, and give it another minute.

5. Chuck in dill and spring onions, another minute.

6. Devour noodles, fish and herbs with nuoc cham, in delicious messy frenzy.

7. Realize several hours later that there’s a turmeric-stained noodle in your hair.

8. Pretend you meant for that to happen.

Occasional Foodiness

We do a fair bit of cooking but I haven’t bothered to write much about it here since cooking is hardly a novelty to either of us. For the same reason, I have hardly any photos of the stuff we’ve cooked so far, because taking a photograph of my food before eating it would just never occur to me. But since my sister was crouching over our baked fish, snapping away like the keen food photographer she’s become, I thought I’d try my hand at it too, and am quite happy with the result.

It’s fish baked Greek style with dill, tomatoes and potatoes, from a Nigel Slater recipe. We used kurau (threadfin) steaks, and the dill is from our makeshift balcony herb garden. It’s a pretty great recipe because you hardly have to do anything – you chuck potatoes, onions and garlic in a baking tray with olive oil, bake for 10 minutes (180C), add the fish on top and surround it with tomatoes, season with herbs, lemon juice, salt and pepper, bake for 35 minutes more and it comes out perfect.

Apart from that, we also made chicken piccata and roasted aubergine, tomato and chickpea soup, and much credit for the delicious success of those dishes goes to the reliability of Elise’s recipes. My mum made braised cabbage with wholegrain mustard, which went very well with everything else, and I whipped up apple, pear and banana smoothies for dessert. It was probably the easiest, cheapest, least stressful, most universally successful dinner party we’ve ever done. And contrary to Alec’s yuppie parody, I can assure you that all ingredients (except the chickpeas, weirdly, we needed Cold Storage for those) can be purchased in NTUC Marine Parade.