Egg Plant Omelette - Spanish Filipino Dish / Tapa

This is an urban Filipino dish heavily influenced by its Spanish colonial past and mestizo community.

Choose a medium size eggplant for easier cooking. Use a fork to prick the skin of the eggplant. Make slits lengthwise without cutting through the eggplant. Since the inside of the vegetable is not exposed, you don't have to soak it in salt water as you would normally do.

Steam or microwave whole eggplant till the skin and pulp are soft and tender. Use a masher to flatten the eggplant. Season with a light sprinkle of salt. Coat with either cornstarch or rice flour.

Beat three eggs lightly. Season with pepper, soy sauce, oyster sauce and paprika (optional).

Heat up heavy frying pan and coat with a layer of oil and spread to the sides as well.

Pour a thin layer of egg into the frying pan. Quickly spread mashed eggplant and mix with the uncooked flowing egg.

Let it sizzle for 10 seconds. Then add the rest of the egg. Ensure that the heat is set at medium so that the omelette is neither too soft nor burnt.

When you could smell the omelette is cooked on one side, flip over and cook the other side briefly. Turn off the heat. This will ensure that that the omelette is not too dry.

Buttermilk Spicy Roast Chicken - healthy, easy and tasty

This dish is inspired by North Indian tandoori chicken and Chinese crispy chicken wings. It has layers of sophisticated flavours to tease the most disinterested diner. Moreover, it is healthy and easy to prepare, hence, suitable for casual entertaining and family gatherings.

INGREDIENTS

Chicken drumsticks 10 - 12

Buttermilk 1 cup

Curry powder 2 tsp

Oregano 2 sprigs, chopped finely

Garlic 2 cloves pulverised

Lemon or lime juice 1 TBS

Salt and pepper to taste

Maltose or brown sugar

Vegetable oil (with high boiling point) - 1 TBS

METHOD

1. Remove excess chicken fat from chicken drumsticks. Score lightly to on the skin to reduce cooking time.

2. Put chicken in a large mixing bowl or ziploc bag. Add buttermilk, spices, seasoning, sugar. All except vegetable oil for cooking. Mix well.

3. Leave the meat to marinate in the fridge for at least 3 hours or overnight. Take out one hour before cooking.

4. Preheat oven to 200 C. Place chicken pieces on baking tray that has been greased lightly.

5. Lightly glaze the chicken with more marinate and oil every 20 minutes. Turn ocassionally to ensure even cooking. Roast for for at least 45 minutes in total.

Osso Bucco Veal or Ox tail

This Italian dish has become a favourite that has gained worldwide popularity. A heart warming winter fare.

INGREDIENTS

Centre of bone cut for stew about 1/2 kg

Pure olive oil

Brown onions 2

Garlic cloves 2

Anchovy fillet (fresh, pickled or spicy) 1/4 cup

Red wine or dry white wine 1 cup

Beef or veal stock 1 cup

Vegetables :

Fresh diced tomatoes 1 cup

carrot (diced 2)

celery (1 stalk, sliced)

mushroom (3 and quartered)

Herb bouquet : fresh thyme, sage, rosemary, bay leaf (2 sprigs / stalks each)

Seasoning : salt and pepper

Garnish : chopped parsley and butter 15g

STEPS

1. Season meat with salt and pepper. Lightly dust with flour.

2. Heat olive oil in a dutch oven or heavy roasting pan. Brown the veal lightly. Remove from heat and place on a plate.

3. Using the oil from veal, saute onion and garlic. Avoid burning onions as they caramelise quickly.

4. Deglaze by adding wine to the pan. Add veal stock and tomatoes and bring to the boil. Reduce heat.

5. Put vea backl in the pot or pan. Top with anchovy, vegetables and herbs.

6. Slow cook for at least 2 to 3 hours. Turn the meat ocassionally to ensure even cooking on both sides. It is ready when the meat is tender but not falling off the bone.

7. Add salt and pepper according to taste.

8. Garnish with chopped parsley and allow butter to melt on top of the stew.

9. Serve with bread or rissoto.