Tag: potato
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PK’s NoRecipe Thai Fish Cakes
Fish cakes taste great and are an amazing way of making a little bit of fish go further. They were a staple growing up and one of the dishes my mum cooked us that will always stay with me :).
I never use a recipe and no two batches come out the same and that is half the fun. Below I am doing a take on Thai fish cakes but I am just as likely to make them coated in breadcrumbs. Sometimes I keep the potatoes chunky, sometimes I mash everything well to give a smoother texture.
I just follow two basic rules in that I use a 1:1 ratio of fish to parboiled potatoes and I like to add colour by using finely minced fresh vegetables in the mix itself. If you find the cakes fall apart during cooking, try a bit more egg in the mix next time.
Parboil the potatoes:
Mash your fish (I am using canned John West Pink Salmon):
Prepare the vegetables (I am going for a Thai taste so I am using lime zest, shallots, coriander, garlic and some red capsicum for colour):
Whisk an egg or two and mix everything up (I did this gently as I wanted a chunky look):
Make small or large cakes, using your hands, as you please and then pop them in the fridge for a bit (just look at the colours, beautiful):
A quick shallow fry is all that is needed:
Serve with some greens and you favourite sides:
Enjoy,
PK
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KT’s NoRecipe Chorizo, Chicken and Potato Roast
KT found the original recipe for this on one of the best blogs on the internet, Baby Mac. It has become one of our staple meals and to this end she simplified it as much as possible.
It scales really well because you simply whack your desired amounts of chicken thighs, chopped chorizo sausage and quartered potatoes into a non-stick pan. Season with some Italian herbs, pepper and maybe some sliced chilis.
Whack them in the oven on say 200°C until they look like this.
Then serve with a salad and even the kids will like it :).
Yum, thanks KT!
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PK’s Savoury Mince And Potatoes
A favourite since childhood, this is simple food that couldn’t be easier to cook. By now you probably know that I think ‘peasant’ food is best.
It freezes very well and what’s more, you can eat it by itself or stretch it out using rice, bread, noodles or other starchy sides. One of my favourites is savoury mince and cheddar in a toasted sandwich.
I think this recipe has a couple of standard ingredients and then add whatever you like extra. Have fun and experiment :).
What are the essentials?
- beef mince
- potatoes
- carrot
- onion
- garlic
- chicken or beef stock (try Italian Beef Stock: Brodo Di Manzo)
- herbs like oregano, marjoram, thyme, bay leaves
- tomatoes or tomato paste
- pepper and salt to taste.
I also add red wine (boil it off of course) and anything else I have in my pantry or fridge that needs using.
Par-boil your potatoes:
Prepare your vegetables:
Sauté the onion in some olive oil:
Add the mince (browning it), herbs and stock (if using red wine bring to the boil) and then simmer until it is all reduced down to your liking:
This is the consistency I aim for:
Oh so tasty tonight and for tomorrow’s lunch:
I hope you like it,
PK
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PK’s NoRecipe Savoury Mince
A favourite since childhood, this is simple food that couldn’t be easier to cook. By now you probably know that I think ‘peasant’ food is best.
It freezes very well and what’s more, you can eat it by itself or stretch it out using rice, bread, noodles or other starchy sides. One of my favourites is savoury mince and cheddar in a toasted sandwich.
I think this recipe has a couple of standard ingredients and then add whatever you like extra. Have fun and experiment :).
What are the essentials?
- beef mince
- potatoes
- carrot
- onion
- garlic
- chicken or beef stock
- herbs like oregano, marjoram, thyme, bay leaves
- tomatoes or tomato paste
- pepper and salt to taste.
I also add red wine (boil it off of course) and anything else I have in my pantry or fridge that needs using.
Par-boil your potatoes:
Prepare your vegetables:
Sauté the onion in some olive oil:
Add the mince (browning it), herbs and stock (if using red wine bring to the boil) and then simmer until it is all reduced down to your liking:
This is the consistency I aim for:
Oh so tasty tonight and for tomorrow’s lunch:
I hope you like it,
PK
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PK’s Creamy Potato Mash
I am afraid that I am of the firm belief that you can have tasty mashed potato or healthy mashed potato but not both. Luckily for me my stomach and brain both like the tasty option :).
The not so secret key to a good mash is in just under cooking the potatoes (in salty water) and then adding copious quantities of butter and a dash of milk. If I want to add a bit of variety I will also add some parsnip and or carrot to the boiling water too.
My personal guilty vice is cheese so in goes a handful of cheese too.
Prep your favourite potatoes:
Boil them in water until just underdone (more than parboiled but not soggy):
Drain, making sure you remove most of the water and then add butter and milk:
Give the whole lot a good mashing in the same saucepan:
Take a large spoonful and eat it in the name of taste testing 🙂
I love a good mash with something slow-cooked and saucy:
Hope you like it,
PK
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PK’s NoRecipe Creamy Mash
I am afraid that I am of the firm belief that you can have tasty mashed potato or healthy mashed potato but not both. Luckily for me my stomach and brain both like the tasty option :).
The not so secret key to a good mash is in just under cooking the potatoes (in salty water) and then adding copious quantities of butter and a dash of milk. If I want to add a bit of variety I will also add some parsnip and or carrot to the boiling water too.
My personal guilty vice is cheese so in goes a handful of cheese too.
Prep your favourite potatoes:
Boil them in water until just underdone (more than parboiled but not soggy):
Drain, making sure you remove most of the water and then add butter and milk:
Give the whole lot a good mashing in the same saucepan:
Take a large spoonful and eat it in the name of taste testing 🙂
I love a good mash with something slow-cooked and saucy:
Hope you like it,
PK
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PK’s NoRecipe Oven Baked Potatoes
Perfectly crisp on the outside, fluffy in the middle, these baked potatoes are perfect for a Perth winter night. This is a great meal for enjoying with friends and family as you can build your own topping as you go. There is nothing better than eating with your hands as you chat away :).
I suggest 1.5 medium potatoes per adult and then add a few more for tomorrow’s lunch :).
Everyone has their favourite potato variety that you must use for baked potatoes. However, I have found that you can make perfect oven baked potatoes from most varieties. I think I am using Carlingfords here but only because in Western Australia we are pretty limited on the varieties available.
STEPS:
- Prepare and cook the potatoes
- Prepare your toppings
- Serving
You will need:
- Ingredients:
- your favourite potatoes
- table salt
- ground black pepper
- your favourite toppings, sauces and condiments.
- Equipment
- paper towel
- a chopping board
- a long sharp knife
- an oven dish or oven rack
- several plates to serve the toppings
Prepare and cook the potatoes
Steps:
- Pre-heat your oven to 200 degrees Celsius.
- Scrub each potato to remove dirt, eyes and deeper imperfections.
- Dry them thoroughly using the paper towel, this is important for the crispy finish.
- Spray each potato with olive oil spray and dust them liberally with salt and pepper.
- Pop them on the oven rack (or oven dish) making sure there is space between them.
- Cook for about 1 hour (longer depending on your oven or if you are using really big potatoes). I test the largest potato at this stage. If it is ready the others are too.
Prepare your toppings
Steps:
- Harvest, chop, slice and gather your favourite toppings.
- Put them on plates in the middle of the table so your guests can build their own potato :).
Here is what I used. Sour cream, cheese and coleslaw are must haves 🙂
Serving
I can’t remember where I read this but it is the most important part of the process.
Just before serving the potatoes, you need to cut them, squeeze them with your thumbs and forefingers (to break up the insides) and then flatten them out a bit. This will let the steam out and stop the potato skin from going soggy. You will also have a great base to load the toppings onto.
Here is a video of me doing just that whilst trying not to burn my fingers:
Here are a few of my favourite combinations:
They don’t freeze but they do make a great lunch the following day:
Enjoy,
PK
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PK’S Easy Oven Baked Potatoes
Perfectly crisp on the outside, fluffy in the middle, baked potatoes are perfect for a Perth winter night. This is a great meal for enjoying with friends and family. You can build your own topping as you go so it is very family/guest friendly. There is nothing better than eating with your hands as you chat away.
I suggest 1.5 medium potatoes per adult and a few more for tomorrow’s lunch.
Everyone has their favourite potato variety that you must use for baked potatoes. However, I have found that you can make perfect oven baked potatoes from most varieties.
STEPS:
- Prepare and cook the potatoes
- Prepare your toppings
- Serving
You will need:
- Ingredients:
- your favourite potatoes
- table salt
- ground black pepper
- your favourite toppings, sauces and condiments.
- Equipment
- paper towel
- a chopping board
- a long sharp knife
- an oven dish or oven rack
- several plates to serve the toppings
Prepare and cook the potatoes
Steps:
- Pre-heat your oven to 200 degrees Celsius.
- Scrub each potato to remove dirt, eyes and deeper imperfections.
- Dry them thoroughly using the paper towel, this is important for the crispy finish.
- Spray each potato with olive oil spray and dust them liberally with salt and pepper.
- Pop them on the oven rack (or oven dish) making sure there is space between them.
- Cook for about 1 hour (longer depending on your oven or if you are using really big potatoes). I test the largest potato at this stage. If it is ready the others are too.
Before:
After:
Prepare your toppings
Steps:
- Harvest, chop, slice and gather your favourite toppings
- Put them on plates in the middle of the table so your guests can build their own potato.
Here is what I used. Sour cream, cheese and coleslaw are must-haves in my family:
Serving
I can’t remember where I read this but it is the most important part of the process.
Just before serving the potatoes, you need to first cut them, then squeeze them with your thumbs and forefingers (to break up the insides) and then flatten them out a bit. This will let the steam out and stop the potato skin from going soggy. You will also have a great base to load the toppings onto.
Here is a video of me doing just that whilst trying not to burn my fingers:
Here are a few of my favourite combinations:
They don’t freeze well but they do make a great lunch the following day:
Enjoy,
PK
Here are more potato dishes and winter warmers:
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PK Makes Poh’s Nyonya Chicken Curry
What I like most about this dish is that you get to make your own curry paste (or in Nyonyan cuisine ‘a rempah’). Please see Malay for spice if you want more information.
When I cook this meal I reduce the sauce until it sticks to the chicken, the roof of your mouth and, of course, your fingers :).
I have tried it with boneless chicken breast but I have to say I prefer using chicken drumsticks. The bones make for a tastier sauce and the thighs for tenderer meat. If you don’t like the look of the bones at serving time use two forks to jerk the chicken.
My notes say that I originally got the recipe from Taste.com.au and that it was by Poh Ling Yeow. I can’t find that original post now but she wrote that it took her lots of trial and error to get that ‘authentic taste.’ She wrote “The first time I made this and it worked, I jumped around like a lunatic, I was so happy. I felt like I had conjured magic, to make a dish like this and have it hitting all those familiar notes of home”.
The ingredients list might look a bit daunting at first but trust me it is worth it. I have of course tweaked it a bit for my lazy cooking style and reduced the chili content for my family. Add your favourite whole chilis after the paste has been sautéed if you like it hot.
Oh, by the way, you can double the recipe as this meal freezes well. I recommend keeping any leftover rice in a separate container for a stress free microwave reheat.
STEPS:
- Make the rempah
- Cook the spices and then mix everything in one pot
- One pot simmer
You will need:
- Rempah Ingredients:
- 1 tsp table salt
- 1 tsp brown sugar
- 3.5 Tbsp whole coriander seeds
- 1.5 tsp whole cumin seeds
- 1.5 tsp whole fennel seeds
- 1 tsp powdered kashmiri chili (at the minimum)
- 1 Tbsp dried belacan (shrimp paste)*
- 1 Tbsb powdered turmeric
- 3 cloves garlic
- 270g red shallots (sliced)
- 1/3 cup vegetable oil
- Note *: I sometimes use a treacle consistency type of belacan but find it too sticky and harder to blend than the dried version.
- Curry Ingredients
- 3 Tbsb coconut cream
- 10 sprigs of curry leaves
- 1 star anise
- 2 whole cloves
- 1 cinnamon stick
- 1.5kg chicken thigh fillets
- 500g potatoes
- 500ml coconut milk
- Rempah Equipment
- a chopping board
- a long sharp knife
- a medium sized bowl
- a small plate
- a wet blender with a very small bowl
- a dry spice mixer (or a mortar and pestle)
- Curry Equipment
- a chopping board
- a long sharp knife
- a measuring cup for the coconut milk
- 2 large plates
- a large deep frypan or stockpot
Make the rempah
I listed all the ingredients for the curry itself and the rempah for your shopping lists but I’ve actually posted the rempah recipe separately here – A Nyonya Rempah.
Cook the spices and then mix everything in one pot
In summary:
Steps:
- Peel, halve and parboil the 500g of potatoes in the saucepan. Rinse and then drain them.
- Bring the 3 Tbsp coconut cream, 1 star anise, 2 whole cloves and the 1 cinnamon stick together. Then chuck them in the pot.
- Bring your Nyonya curry paste out of the fridge and let it come up to room temperature somewhat. If you are using a frozen batch you should have defrosted it fully by now. Chuck the paste in the pot too.
- Sauté everything that is in the pot for about 10 minutes. Watch the colour of the Nyonya paste change and the oil start to separate out. See the image below showing the raw paste on the left and the cooked paste on the right. By now your kitchen is smelling amazing :).
- To the pot, add the 1.5kg chicken thigh fillets, pausing to mix them with the spice blend as you go.
- Add the now parboiled potatoes, 10 sprigs of curry leaves and 500ml of coconut milk to the pot and simmer until the potatoes and chicken legs are cooked through.
Serve with lots of your favourite rice. Mine is Basmarti and please don’t tell anyone I use the store bought packets you microwave for 90 seconds.
Thanks Poh,
PK
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Poh’s Nyonya Chicken Curry
What I like most about this dish is that you get to make your own curry paste (or in Nyonyan cuisine ‘a rempah’). Please see Malay for spice if you want more information.
When I cook this meal I reduce the sauce until it sticks to the chicken, the roof of your mouth and, of course, your fingers :).
I have tried it with boneless chicken breast but I have to say I prefer using chicken drumsticks. The bones make for a tastier sauce and the thighs for tenderer meat. If you don’t like the look of the bones at serving time use two forks to jerk the chicken.
My notes say that I originally got the recipe from Taste.com.au and that it was by Poh Ling Yeow. I can’t find that original post now but she wrote that it took her lots of trial and error to get that ‘authentic taste.’ She wrote “The first time I made this and it worked, I jumped around like a lunatic, I was so happy. I felt like I had conjured magic, to make a dish like this and have it hitting all those familiar notes of home”.
The ingredients list might look a bit daunting at first but trust me it is worth it. I have of course tweaked it a bit for my lazy cooking style and reduced the chili content for my family. Add your favourite whole chilis after the paste has been sautéed if you like it hot.
Oh, by the way, you can double the recipe as this meal freezes well. I recommend keeping any leftover rice in a separate container for a stress free microwave reheat though.
STEPS:
- Make the rempah
- Cook the spices and then mix everything in one pot
- One pot simmer
You will need:
- Rempah Ingredients:
- 1 tsp table salt
- 1 tsp brown sugar
- 3.5 Tbsp whole coriander seeds
- 1.5 tsp whole cumin seeds
- 1.5 tsp whole fennel seeds
- 1 tsp powdered kashmiri chili (at the minimum)
- 1 Tbsp dried belacan (shrimp paste)*
- 1 Tbsb powdered turmeric
- 3 cloves garlic
- 270g red shallots (sliced)
- 1/3 cup vegetable oil
- Note *: I sometimes use a treacle consistency type of belacan but find it too sticky and harder to blend than the dried version.
- Curry Ingredients
- 3 Tbsb coconut cream
- 10 sprigs of curry leaves
- 1 star anise
- 2 whole cloves
- 1 cinnamon stick
- 1.5kg chicken thigh fillets
- 500g potatoes
- 500ml coconut milk
- Rempah Equipment
- a chopping board
- a long sharp knife
- a medium sized bowl
- a small plate
- a wet blender with a very small bowl
- a dry spice mixer (or a mortar and pestle)
- Curry Equipment
- a chopping board
- a long sharp knife
- a measuring cup for the coconut milk
- 2 large plates
- a large deep frypan or stockpot
Make the rempah
I listed all the ingredients for the curry itself and the rempah for your shopping lists but I’ve actually posted the rempah recipe separately here – A Nyonya Rempah.
Cook the spices and then mix everything in one pot
In summary:
Steps:
- Peel, halve and parboil the 500g of potatoes in the saucepan. Rinse and then drain them.
- Bring the 3 Tbsp coconut cream, 1 star anise, 2 whole cloves and the 1 cinnamon stick together. Then chuck them in the pot.
- Bring your Nyonya curry paste out of the fridge and let it come up to room temperature somewhat. If you are using a frozen batch you should have defrosted it fully by now. Chuck the paste in the pot too.
- Sauté everything that is in the pot for about 10 minutes. Watch the colour of the Nyonya paste change and the oil start to separate out. See the image below showing the raw paste on the left and the cooked paste on the right. By now your kitchen is smelling amazing :).
- To the pot, add the 1.5kg chicken thigh fillets, pausing to mix them with the spice blend as you go.
- Add the now parboiled potatoes, 10 sprigs of curry leaves and 500ml of coconut milk to the pot and simmer until the potatoes and chicken legs are cooked through.
Serve with lots of your favourite rice. Mine is Basmarti and please don’t tell anyone I use the store bought packets you microwave for 90 seconds.
Poh is amazing,
PK
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