• Thursday, Sep 19, 2019
  • Last Update : 12:19 am

Foodie love

  • Published at 06:51 pm February 11th, 2019
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Photo: Bigstock

Healthy treats to try this valentine’s day

With a head full of dreams, and a desire to make the impossible possible, I started my journey of food blogging. Juxtaposing brings back memories of trying to come to terms with my own principles. Back in the day, when the child in me would yelp to answer every "What do you want to become when you grow up?" the response was almost always "A chef? Don't you want to have a real career?" These “rational” voices never stopped me from looking forward to living my dreams. Failing to convince myself to purge degree ideas and instead pursue gastronomy diplomas (which still lie in post-grad plans), I started my journey of Fatduck21 on Instagram, a name inspired by a nickname given to me by my chemistry teacher, which somehow resonated with me. 

So, for a day that celebrates love, I feel fortunate to have been given a chance to share with you all some of my favourite healthy picks from my blog. Here's a bit of my love to all of you reading, to those who've supported me, to the amazing family that I've been blessed with by blood, and the other that I made with choice and heart, you know who you all are! For nothing is greater than love, and nothing more important than health. 


Chicken tortellini with chilli oil


Ingredients:

For the filling:

•    Chicken paste: 250 grams

•    Onion paste: 2-3 tsp 

•    Black pepper: 3/4 tsp    

•    Salt: to taste

For the wrapper:

•    Egg: 1 whole   

•    Flour (all-purpose): 1 1/2 cup 

•    Oil: 2 tbsp   

•    Salt: to taste  

•    Warm water 


For the chilli oil:

•    Soy sauce: 2 tbsp   

•    Chilli flakes: 1 1/2 tbsp   

•    Jaggery: 1 tbsp   

•    Oil: 1 tbsp


Procedure:

Filling:

•    Mix salt, pepper and onion paste with the chicken paste.


Wrapper:

•    In a bowl, take flour, oil, egg, salt, warm water and knead well.

•    Let it rest for about five minutes.


Fold:

•    Divide the dough into small, equal portions

•    Roll them out into small circles   

•    Fill in with a small portion of the filling in the centre, and apply a bit of water on the edges.   

•    Fold into half (semi-circle) and bring the two edgy ends to meet, and then attach them. Watch a YouTube tutorial to get a better picture of it.

•    Boil for about ten to twelve minutes, until the meat inside is cooked.


Chilli oil:

•    Heat oil, add chilli flakes and carry on heating for two minutes   

•    Stop heating, add jaggery and soy sauce

•    Serve hot boiled tortellini, topped with chilli oil, and enjoy!


Crispy skinned sea bass with mashed potatoes


Ingredients:

•    Sea bass (or other sea fish) fillet: 150 grams

•    Lemon juice: 1 tbsp   

•    Black pepper: two pinches

•    Butter to grill  

•    Garlic: two cloves  

•    Rosemary/Thyme


For mashed potatoes:

•    Boiled potatoes: 3 whole

•    Liquid milk: 1/2 cup   

•    Egg yolk (my secret to smooth mashed potatoes): of 1 egg       

•    Black pepper: 1/2 tsp  

•    Salt: to taste  

•    Butter: 2 tbsp


Procedure:

•    Marinate the fish with lemon juice   

•    On a hot pan, add butter and place your fish (skin side on heat) inside the pan  

•    Add cloves of garlic and your desired herb and butter on the side   

•    Toss over after adding salt and pepper  

•    Turn over after three minutes, after the fish is cooked


For mashed potatoes:

•    Add all the ingredients together on heat, except the egg yolk, and mash properly   

•    Finally, add the yolk, and mix thoroughly

Serve hot!

Poke bowl



Ingredients:

•    Cooked rice: 1 bowl

•    Desired salad vegetables

•    Vinegar

•    Sugar

•    Chicken cubes: 250 grams  

•    Soy sauce: 3 tsp

•    Oyster sauce: 1 tsp

•    Honey: 1 tsp

•    Chilli paste: as per taste

•    Salt: as per taste

•    Ginger-garlic paste: 1/2 tsp   

•    Lemon juice: 1 tsp  

•    White sesame seeds


Procedure:

•    Marinate the chicken with 1 teaspoon soy sauce, ginger and garlic paste, lemon juice, chilli paste and stand for 15 minutes      

•    On a pan, heat oil, add in chicken, stir, add soy sauce, oyster sauce, and cook for 15 minutes

•    When the chicken is cooked, drizzle over some honey and turn off the heat


For veggies:

•    Make a dressing of vinegar and sugar and pickle the vegetables for around 15 minutes or more

•    If you’re using broccoli, cook it beforehand     

•    Toss over after adding toasted sesame seeds

Serve on a bowl, make the chicken sit on the bed of rice, and place the salad sideways. Enjoy!


Thai basil chicken


Ingredients:

•    Chicken cubes: 250 grams

•    Dark soy sauce: 1 1/2 tsp

•    Light soy sauce: 1 1/2 tsp   

•    Oyster sauce: 1 tsp   

•    Basil or mint leaves

•    Garlic: 4 cloves

•    Dried red chillies: 3 whole


Procedure:

•    Crush garlic and red chillies together.   

•    On a pan, heat oil, and add the crushed garlic and chilli

•    Add  in your chicken, followed by the sauces   

•    Cook for about 15 to 20 minutes, on high heat

•    At last, add in your herbs

Serve with steamed rice, and a fried egg with the yolk oozing out (MY FAVOURITE!)


Mocha panna cotta


Ingredients:

•    Liquid milk: 1/2 litres

•    Milk chocolate: 3 tbsp

•    Cream: 2 tbsp

•    Sugar: as per taste

•    Chocolate syrup: 1 tbsp

•    Coffee powder: 1 tsp

•    Gelatin: 3 tsp (follow instruction of the sachet you use for measurements)


Procedure:

•    Heat the milk, add chocolate, coffee, sugar, cream, and stir for fifteen minutes on medium-high heat

•    Turn off heat, and add gelatin

•    Stir properly and pour in moulds

•    Cool and refrigerate

Enjoy!


Strawberry cheesecake tarts


Ingredients:

•    Cream cheese: 250 grams

•    Condensed milk: 150-170 grams (as per preference of sweetness)

•    Lemon juice: ½ cup    

•    Strawberries


For shells:

To make cheesecake base tart shells, 

•    Digestive biscuit: 1 packet    

•    Butter: 150 grams

•    Sugar: 1tsp

•    Salt: 1/2tsp


For regular tart crust:

•    All purpose flour: 1 ¼ cups

•    Butter: 115 grams 

•    Sugar: 1 ¼ cups

•    Egg: 1 large    

•    Vanilla extract: ½ tsp


Procedure:


Crust:

•    For the regular crust, blend all the crust ingredients together, and let the dough rest for at least 15 minutes (better if kept in the refrigerator)

•    Roll it out, place it properly without leaving any bubble in your lined baking tray    

•    Bake for about 10 minutes (or as it turns golden brown) in 180°C

•    Let them cool down    


Cheesecake filling:

•    Mix cream cheese, condensed milk, and lemon juice together properly

•    Let it rest for two minutes    


How to assemble:

•    When the shells cool down, fill them with the cheesecake filling, and top it off with chopped Strawberries