Foolproof recipes

What say you on the issue below?

Here are some recipes for novice cooks.

OVER the Hari Raya festivities, I had many friends come over not just during my Open House but at other times as well.

One question that was asked quite a lot was why I had an induction cooker, which was seen as a bane because “the induction needs special pots”. I hope I allay­ed all the myths and scepticism over the induction hob which, to me, is a prized possession.

My simple answer to all who asked was that there was really no need to worry about having to spend extra money for branded pots and pans.

All one had to do was pick up a magnet at any DIY store (they are easily available and cost from 80 sen onwards) and bring it along whenever they decide to look for kitchenware.

The rule of thumb for the induction hob is to get pots with bottoms that are magnetic. Good induction hobs such as those from Bosch and Gaggenau (which I am using) come with a magnet that can be used to identify pots suitable for the hobs.

Some of the pots that I have used and also own are from Thailand – the humble Zebra brand. If you want to go a little upmarket, La Gourmet has a series that is induction friendly. Ikea also carries lots of pots that can be used on induction hobs and they are not very expensive.

Most of my friends also asked whether the food is properly cooked as the hob cuts cooking time by almost one-third – or half, in some instances.

Quick and easy: (Clockwise from left) Black Pepper Beef, Vegetable in Coconut Milk and Pattanistyle Fried Fish.

The food is well cooked and, in most instances, you actually retain the vitamins that would otherwise have been lost in longer cooking times.

This week, I am offering three really easy recipes. The food can be cooked in a jiffy but some planning is needed in the marinating process for two of the dishes. This is a modus operandi that I have followed as it allows me more time to do other things around the house, including work­ing on improving my baking skills.

If you shop two or three times a week, or only once a week, it is good to add extra ingredients in your basket so that you can have something available when guests turn up unexpectedly.

I hope these three dishes would also inspire newbies to try their hand in the kitchen. These recipes are foolproof, so go ahead and try them!

> Faridah Begum loves cooking up a storm in her kitchen to feed family and friends.

Vegetable in coconut milk

• 300g leafy vegetable (I used the white-stem bok choy here)
• 3 shallots – sliced thinly
• 2 green chillies – seeded, halved and cut into 5cm lengths
• 30g dried prawns – soaked in hot water for about five minutes
• I cup coconut milk – half cup coconut cream with water to make up the required quantity
• Salt to taste
• 1tbsp vegetable oil

Heat the vegetable oil in a pot, then saute the onions, green chillies and dried prawns. After a minute, add the vegetables and salt, cover and let it simmer for about two minutes.

Add the coconut milk, cover and cook for another three to five minutes, dish up and serve.

Fried Fish Pattani Style

• 3 Indian ­mackerel (ikan kembung)
• Salt and pepper to taste
• ½ tbsp turmeric powder
• ½ tbsp curry powder (optional)
• 1 tsp water
• Oil for deep frying

Clean and gut the fish. Make cuts on the fish, about 0.5cm apart. Marinate with the remaining ingredients, except the oil, and let stand for about an hour. Heat up the cooking oil then deep-fry the fish until crisp and golden brown. Serve.

Black Pepper Beef

• 300g beef fillet
• 1 big onion – cut into rings
• 5 cloves garlic – minced coarsely
• 5 bird’s eye chillies – leave whole
• 1 tablespoon vegetable oil

Marinade

• 2 tbsp oyster sauce
• 1 tbsp coarsely ground black pepper
• 1 tbsp dark soy sauce
• 1 tbsp instant black pepper sauce
• 1 tbsp cornflour
• 1 tsp light soy sauce

In a bowl, marinate the beef fillet with the marinade ingredients and let it stand for at least half-an-hour in the fridge.

In a wok, heat up the vegetable oil and sauté the garlic and onion. Add the marinated beef fillet and stir fry over high heat until the juice thickens and the meat is a little charred at the sides. Add the bird’s eye chillies, cook for another minute or so, then dish up and serve.

Tip: The longer you marinate the meat, the softer it will be but do remember to reduce or do away with the light soy sauce if you marinate it overnight.