Chickpea Hummus With Oven Toasted Tortilla Chips

We had craving for boiled chickpeas. As movie snack.  I used the pressure cooker, so it is fast work. And since I have the ready pre-boiled chickpeas, I decided to make Chickpea Hummus. So instead of just snacking on chickpeas alone, we had Chickpeas Hummus with Tortilla Chips. I am an opportunist! Easy to whip up kind of snack if you have the pre-boiled chickpeas on hand. Just blitz ,add the rest of the ingredients which I have in the fridge.  Wraps are always an item stocked in fridge, needless to say those spices in the pantry.  We had the most delicious movie snack ever! I am a fast worker in the kitchen lol.

 Creamy and tasty hummus

Healthy snacking

Creamy and smooth, add some olive oil and chilli flakes on surface when serving

Ingredients I used for the making hummus

My Philips chopper is a useful kitchen helper

Tortilla Chips out of the oven, nicely toasted, crispy 

Ingredients for the Chickpea Hummus

(A)

10 Oz pre-boiled chickpeas

1/2 cup liquid from the chickpeas

3-5 tbsp lemon juice to taste

1.5 tbsp Tahiti

5 cloves garlic peeled and crushed

1 tsp salt

4 tbsp olive oil

1 tsp of ground cummin

Smoked paprika

Garnishing:

Chilli flakes

Blitz (A) till creamy . If not creamy add in chickpea liquid. Dish out and when serving add olive oil on surface and chilli flakes.  

 For the Tortilla Chips

Cut tortilla wraps into chips sizes. Brush olive oil on both sides. 

Toast in oven temp 190c  till golden brown  abt 10 mins. Don't walk away. It burned the moment you move away 😂

Serve immediately with the hummus.

King Oyster Mushroom Scallop

I have been trying to eat more plant based food instead of meat all the time. Adding lentils to my diet is good and I have looking the internet for more interesting and appetising recipes using plant based and lentils. But for today I am sharing how to make King Oyster Mushrooms into 'scallops' . Texture turned exactly like scallops , only the taste is more earthy 😜 but worry it taste good over all.  Appearance likes scallop too. We love it and will make again definitely.  Easy to whip up. No fuss at all and this is one way how to cook King Oyster Mushroom.  Use the stem of the mushroom and only King Oyster Mushroom can replicate scallop as texture of the stem is still firm after cooking.  Try it, you will love it.

 Cut the stem 1 inch length and scored the surface criss crossed.

The garlic butter make it taste better

According to the recipe it is best to marinate them one night ahead of time or minimum 1hr before cooking

and pan seared for ten minutes. 5 mins on each side.

I didn't marinade it according to the recipe as I was rushing thru the cooking that's why it tasted a bit earthy. Will follow the recipe to the dot the next time I cook this again.  This is one easy Vegan dish that can be added to my dinner menu.

Recipe link : click here

Homemade Hainanese Chilli Sauce

 

I had a good harvest this year for red chillies grown on my balcony. So happy that I could make a bottle of homemade chilli sauce from them. I made the Hainanese Chilli Sauce used as dip for their Hainanese Chicken Rice. I used the same ingredients that they used to make the dip. It is very easy to whip, just blitz the red chillies, ginger, garlic, salt and sugar , two tbsp of water or more depending how much chillies is being used and last add in Calamansi juice or distilled vinegar. Give the blended ingredients a quick boil . Cool it down completely before bottling. It keeps the lifespan longer in the fridge. Bottle or jar must be sterilised in hot bottle water.

Quick boil the blended sauce ingredients Cool it down before bottling

My homegrown chillies on balcony. Enough for making chilli sauce for the family. Balcony gardening can be very rewarding.

Ingredients used for the chilli sauce

(I eyeballed the ingredients,didn't measure out, sorry )

Red chillies

Ginger

Garlic

Salt

Sugar

Room temp water

Calamansi Juice/

Or distilled vinegar 

Have a great everyone!

Deep Fried Beancurd Skin Roll With Fish Paste

Before I had this ' pyschology' problem in eating whole fish' ( nothing serious just that I just dislike eating whole fish' now due to vomiting ) Ever since the vomiting episode I took a dislike to eating whole fish.  And prior to the vomiting episode, I had bought a few Tofu Fish.  I was thinking not to waste the fish as hubby is not a fish eating man, so I came up with this idea of turning the fish into fish paste. This this is how Beancurd Skin Roll came into being.  Lucky for me I am a hoarder of ingredients. I had beancurd skin in the freezer. I used the basic method to make fish paste. Chill the fish meat then blend in a chopper. Add salt water and keep beating the fish meat into a shiny bouncing paste. I added fried anchovies for a more umami flavour to the fish paste. Spread them thinly onto the beancurd skin and roll them into lil rectangular rolls. Deep fried them in 1/2 inch of hot oil.  They cooked fast so fry them on med low heat. So easy peasy and I managed to cheat the brain in thinking it is not fish and has nothing to do with fish. Lol, I had a good meal with these delectable, crispy beancurd rolls.

the fish paste filling is delicious

I added homegrown green onions too to the paste

beautifully fried....drain them over paper towel to absorb excess oil

deep fried over 1/2 inch oil

It is a good thing for me to stock up on beancurd skin in freezer, very convenient and they can keep for a at least a year. Just need to thaw it for ten mins before use.

Just need to spread a thin layer of fish paste on the beancurd skin as the skin cooks fast and will get burnt if too long in the hot oil. So remember just spread out a thin layer of fish paste.

Texture of fish paste after blended and manually hand beat the paste. Should be shiny and bouncing 😀

Ingredients

Fish meat- scrapped out from one tofu fish

Black Pepper

a few tbsp of salt water

1tbsp of chopped Green onions

1tbsp of Fried anchovies - pounded coarsely

2tsp of chopped Carrots

Top: fish meat must be chilled in freezer an hour before you  put into chopper and blend them into paste. Add salt water as the chopping is in progress. Once paste is sticky ,add in anchovies, and the rest of the ingredients. Take out paste and manually hand beat till shiny and texture has bounces. It is ready for use on the beancurd skin.

Enjoy!