Fish Trip Cafe

Brownies & a cup of tea, and chatting with my sister.

It’s a nice Sunday afternoon.

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—Walnut Brownies (10 x 8 inch square baking tin) —

150g dark chocolate (70% cocoa), chopped

150g plain flour

280g sugar

3 eggs

150g butter

100g walnuts, chopped

2 tablespoons cocoa powder

A pinch of salt

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Cut the butter into small cubes and chopped the chocolate into small pieces. Melt the chocolate and butter in a bowl over a pan of hot water. Leave the melted mixture to cool to room temperature.

Place the eggs and sugar in a bowl, whisk them until thick and creamy.

Pour the chocolate mixture over the egg mixture, gently mix together.

Place the four, cocoa powder and a pinch of salt in another bowl and mix together.

Hold a sieve over the bowl of egg & chocolate mixture and sift the flour mixture, add the chopped walnuts. Gently fold until almost even mixture (do not over-mixing).

Pour the mixture into a baking tin lined with baking parchment.

Bake in a preheated 180C/360F oven for about 25 minutes. Leave to cool completely in the tin. Cut into squares to serve.

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— Spinach & Bacon Soufflé (serves 2) —

4 egg yolks

4 egg whites

100g spinach leaves

80g smoked bacon

50ml single cream

2 tablespoons parmesan cheese, grated

2 pieces of mozzarella cheese (30g each)

1/8 teaspoon salt

A pinch of ground nutmeg

Some olive oil (for frying)

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Cut the bacon into small pieces.

Heat some olive oil in a frying-pan over medium-high heat, fry the bacon until crispy. Add the spinach leaves into the frying-pan and stir fry about 30 seconds. Set aside.

Place the egg yolks, single cream, parmesan cheese in a large bowl and mix together until well combined. Season with the salt and nutmeg.

Beat the egg whites in another bowl until they form medium to firm peak, gently fold the egg white into yolk mixture.

Divide the bacon and spinach into 2 x 1cup ovenproof dishes and top with the egg mixture and mozzarella cheese.

Bake in a preheated 200C/400F oven for about 25 minutes until golden.

I decided to make this menu when I was thinking how to use a slightly stale yesterday’s baguette.

Fresh breadcrumbs are really easy to make. Put the bread in a food processor or cut the bread finely with a bread knife.

This seasoned breadcrumbs taste like garlic bread, it goes well with the macaroni cheese.

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— Macaroni Cheese Gratiné (serves 2) —

200g macaroni pasta

120ml single cream

100ml milk

100g cheddar cheese, grated

30g parmesan, finely grated

1/2 teaspoon fresh thyme, finely chopped

Some salt and black pepper

100g fresh breadcrumbs

1 clove garlic, minced

30g butter, melted

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Cook the macaroni pasta in a large pan of salted boiling water until al dente (follow the package directions). Drain and return to the pan.

Add the single cream, milk, grated cheddar cheese and grated parmesan in the pan, cook and stirring over low heat for 3 minutes. Add the chopped thyme, season with a pinch of salt and pepper and transfer into a baking dish.

Place the fresh breadcrumbs, minced garlic and melted butter in a bowl, toss until well combined.

Sprinkle the breadcrumbs onto the macaroni mixture and bake in a preheated 200C/400F oven for about 7 minutes until golden and crispy.

This is very simple but flavoursome soup noodle recipe.

Tomatoes and crab meat provide natural umami flavour into the soup.

Quick and easy to make, healthy and filling. It’s a great light supper dish.

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— Crab & Tomato Noodle Soup (Serves 2) —

200g dried rice noodles

2 tomatoes

1 canned crab meat

1 egg

600ml water

1&1/2 tablespoon fish sauce (nouc mam)

A pinch of black pepper

Some vegetable oil

Some coriander (for garnish)

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Cook the rice noodles (follow the package directions), drain and set aside.

Heat some oil in a flying-pan, fry the drained canned crab meat for 1 minutes, transfer to a bowl and allow to cool. Add the egg and beat together.

Cut the tomatoes into small cubes. Heat some oil in a medium sauce pan, fry the tomatoes few minutes and add 600ml water, bring to the boil. Add the fish sauce and season with the black pepper.

Pour the egg mixture into the boiling broth, stirring slowly.

Place the cooked rice noodles in a bowl and pour over the broth. Garnish with some coriander.

I love street food.

Especially when I visit new countries and towns.

It’s one of the best way to see the real local culture. I love sitting on a wobbly plastic chair, feeling the new fresh air, choosing a dish which I’ve never seen before. It’s a nice little adventure.

This recipe is Indonesian satay style. I remember the smily and hard working people at food stalls in Indonesia when I eat it.

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— Peanut Chicken Satay (serves 4) —

5-6 chicken thighs, boned and skinned

Some coriander, chopped (for garnish)

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— for marinade —

4 tablespoons peanuts butter

1 clove garlic, minced

1/2 teaspoon coriander, finely chopped

1/2 teaspoon lemongrass, finely chopped

1/2 tablespoon curry powder

1/2 tablespoon honey

1 tablespoon fish sauce (Nam pla)

4 tablespoons coconuts milk

1/2 tablespoon ketchup

1/2 tablespoon soya sauce

1 tablespoon vegetable oil

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Cut the chicken into bite size.

Mix all the marinade ingredient in a bowl, add the chicken and coat well all over. Cover and let it marinate in the fridge for at least 3 hours or overnight.

Thread the chicken onto soaked bamboo skewers and grill for 4-5 minutes each side until cooked through.

Sprinkle with the chopped coriander.

This rosemary & lemon salt brightens up the flavour of ingredients. It goes especially well with roast potatoes, grilled white fish or roast chicken.

Fresh citrus scent and lively yellow colour are perfect for early-summer.

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— Rosemary & Lemon Salt —

1 tablespoon fresh rosemary, finely chopped

1 tablespoon lemon zest, grated

1 tablespoon sea salt flakes, crashed

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Mix the chopped rosemary, grated lemon rind, crashed sea salt flakes together.

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— Roast Potatos —

Ingredients: potatoes, olive oil, salt

Cut the potatoes and cook in slightly salted boiled water until tender. Drain well and toss with olive oil. Roast in a preheated 200C/400F oven for about 20 minutes until golden.

This is not a traditional, but tasty and refreshing basil flavoured tempura.

It’s not difficult to make light and crispy  tempura at home, if you know some tips;

1. Use ice-cold water for the butter.

2. Don’t over mix the butter.

3. Right oil temperature (170C/340F).

By the way, I like deep-fried basil leaves. Light though the leaves and it’s pretty.

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— Basil Tempura Squid (Serves 3-4) —

300g squid tube, cleaned

100g plain flour

1 small egg

150ml ice-cold water

1/2 teaspoon baking soda

1/2 teaspoon salt

20 basil leaves (10 leaves for the butter and the other 10 for garnish)

Lemon wedges for serving

Vegetable oil for deep frying

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Wash the squid tubes and pat dry with paper towels.

Cut the squid tubes into bite size and lightly dust with some flour.

Heat the deep frying oil to 170C/340F.

Wash the 10 basil leaves and pat dry with paper towels, deep-fry the basil until crispy.

Finely chopped the other 10 basil leaves, set aside.

Beat the egg in a bowl and mix with chilled water.

Place the flour, salt, baking soda and finely chopped basil leaves in another bowl, mix well.

Add the flour mixture into the egg mixture bowl, and very lightly fold in with just 5-6 strokes (the butter should be loosely mixed, but lumpy).

Dip the squid pieces one by one into the butter and deep-fry in the 170C/340F oil until golden.

Garnish with deep-fired basil leaves, serve with the lemon wedges and sprinkle salt if you wish.

This is a crisp savoury snack.

the combination of spicy miso oil and mozzarella cheese is absolutely delicious and addictive.

Easy to make and eat. I found a perfect snack for beer!

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— Spicy miso & cheese pizza bread (makes 10 : 16cm x 8cm each size )—

2 tablespoons miso paste (light brown coloured miso is preferred)

2 tablespoons rapeseed oil

1/2 – 1 teaspoon chili flakes (adjust to you taste)

1/2 teaspoon honey

1 clove garlic, minced

100g grated mozzarella cheese

Some parsley, chopped

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— for pizza dough —

200g plain flour

1/2 tablespoon dry yeast

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 tablespoon olive oil

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Place the dry yeast and sugar in a bowl, mix in 120ml lukewarm water. Set aside in a warm place for 5 minutes, until bubbles appear on the surface.

Place the flour, salt and olive oil in a different bowl, add the yeast mixture and mix together.

Transfer the dough to a floured surface board and knead for about 5 minutes.

Make the dough into a ball, place on a floured tray under a clean, dump cloth and set aside in a warm place for 40 minutes.

To make the spicy miso oil, place the miso, oil, honey, minced garlic and chili flakes in a bowl and mix until well combined.

Divide the pizza dough into 10 balls and roll out on a floured surface board to ovals.

Brush the baking tray with olive oil and lay the oval bases on the tray.

Spread the spicy miso oil and top with grated mozzarella.

Bake in a preheated 220C/425F oven for about 8 minutes until topping is golden and the base is crispy.

Garnish with chopped parsley.

This is a chilled pasta with very rich and creamy wasabi-hinted avocado sauce.

If you enjoy a little kick of wasabi, then this appetizer is for you.

I love the unique flavor and hotness of Wasabi. But I hated it when I was a child. I don’t remember how and when I started liking it. The same thing happened to black coffee, beer and Marmite.

I want to know where is the ‘hate’ to ‘love’ switch and how to operate it.

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— Pasta Salad with Avocado & Wasabi (Appetizer: serves 4) —

200g pasta

2 medium ripe avocados

1 teaspoon (adjust to you taste) wasabi paste

1 clove garlic, minced

1 tablespoon fresh lemon juice

1 table spoon mayonnaise

1 tablespoon walnut oil

1/2 teaspoon salt

A pinch of black pepper

Some chives, finely chopped

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Cook the pasta in a large pan of salted boiling water until cooked (follow the package directions). Drain and rinse well under cold water.

Peel the avocados, remove the stones and mash with a fork fairly smooth in a bowl. Add the wasabi, minced garlic, lemon juice, mayonnaise, walnut oil, salt and pepper, mix together well.

Drain the cold pasta, toss with the avocado sauce.

Sprinkle with the chopped chives.