SAUTE MUSHROOMS

Because this is one of my favourite foods, I would like you to try making them at home and taste it for yourself. Something healthy for consumption.

Here's the recipe:

1 red onion, sliced
2 cloves garlic, chopped
300-400g button/shitake mushrooms (either one or mixed both)
dried oregano
salt and black pepper to taste.

Method:-

1. Depending on how fresh the mushrooms are, remove the stems and peel the top. Slice mushrooms.
2. Make a little stock by placing the stems in a small saute pan filled with a little water. Boil on medium heat for about 5 minutes. Strain out.
3. In a larger saute pan, heat 2-3 tbsp olive oil and saute onion and garlic until fragrant.
4. Add mushrooms to pan and saute. Add a little stock or water. (some mushrooms release water, so adding extra liquid is unnecessary. I only add stock or water if pan is too dry)
5. Saute until liquid evaporates/mushrooms soften. Season to taste.
6. Add dried oregano, stir well and promptly remove from heat.

FISH BALL SOUP

 

 :::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~

It's cold outside.
HELLO WINTER!

In the winter, over coffee and macaroons; I love to create new  healthy recipes. You can get all the ingredients at COLES or your nearby grocery shops. It's pretty simple to prepare, too. And I feel that this will be a good one to have during the cold days. Have it while it's hot. ENJOY!

SPICED FISH BALL SOUP RECIPE 

Whole spices:
Cinnamon stick 2 inches
Star anise 1 no.
Cloves 5 nos.
Cardamom 3 nos.

Ground ingredients:
Shallots 10 nos. (or more according to preference)
Garlic 5 cloves
Ginger 1/2 inch

Ground spices:
1 tbsp each of:-
Cumin powder
Fennel powder
Coriander powder 

Coriander leaves 50g (stalk and roots finely chopped, leaves coarsely chopped)

Carrot 1 no. (depending on size), cubed or cut according to own preference
Potato 3 nos. (depending on size), cubed/quartered or cut according to own preference
Fishball 12 nos.

Condiments:
Spring onions 2 nos., finely sliced
Fried Shallots 

Method:-

1. Heat vegetable oil in a large saucepan and saute whole spices for 1 minute on low to medium heat.
2. Add ground ingredients and saute until fragrant.
3. Add about 7 cups of water to the saucepan. Add ground spices and mix well.
4. Add chopped coriander stalk and roots to the pan. Increase heat and bring to a boil.
5. Add potatoes, carrots and fishball. Reduce heat and simmer until potatoes/carrots are tender
6. Add coriander leaves and simmer for 1-2 minutes. 
7. Dish out and serve, garnished with spring onions and fried shallots (optional).