Ayam Tim (Pickled Mustard Greens & Chicken Soup)


Savoury, sweet, sour with a hint of spice and it’s snowballing flavour makes this soup one of the few tastiest simple soup to make. This dish is a derived version from the traditional nyonya ‘Itik Tim’ made using duck instead of chicken. If you are able to buy duck where you are, I suggest cooking with it as it gives a deeper flavour. Otherwise, the next best option will be chicken. 

This soup has converted someone who does not like soup to now, love it!


Ayam Tim (Pickled Mustard Greens & Chicken Soup)


Serves 4

Ingredients:


  • 800g chicken legs
  • 300g salted mustard green
  • 4 carrots (peel & cut to wedges)
  • 2 onions (cut to wedges)
  • 2 dried chilli
  • 3 cloves garlic (remove skin & bruise)
  • 2 inch ginger (sliced)
  • 4 dried salted plums
  • 3 tomatoes (halved)
  • 1 tbsp light soy sauce
  • salt and ground white pepper to taste
  • water to cover over the ingredients

Methods:


1.  Soak the salted mustard green in water for about 30 minutes to remove the salt. 
2.  While the salted mustard green is being soaked, prepare the other ingredients.
3.  Place chicken, salted mustard green, carrots, onions, dried chilli, garlic and ginger in a pot.
4.  Pour water into the pot until it covers over the ingredients.
5.  Bring to boil. Then add in the dried salted plums and simmer for about 20 minutes. 
6.  Add in the tomatoes at the last 10 minutes.
7.  Season with toy sauce, salt and pepper to taste.
8.  Serve with steamed rice. 

Crab apple avocado salad stack


Summer in London this year must have been the best we've had for the longest time. So much so that I have not been checking the weather forecast. I just expect the next day to be warm and sunny and continue being like this the day after. I'm getting used to wearing skirts, shorts and no jackets or tights. What a bliss. 


With this weather, comes simple and tasty cool food that does not make you sweat. One that is easy to prepare as well. This recipe is so pretty yet easy to make, it is perfect for a quick summer dinner after work. Even though it is weekday after work in London, having this salad on the balcony just makes it feel like holiday by the beach. Enjoy!

Crab salad served on lettuce gem leaves. This is a good way to serve the salad at a party. It's easy to pop into the mouth.

Crab, Apple and Avocado Salad Stack

serves 2

Ingredients: 


  • 120g crab meat (can)
  • 1 red chillies (diced)
  • 1 granny smith apple (cubed)
  • 120g baby plum tomatoes (quartered)
  • 1 nectarine (deseeded & cubed)
  • 1 large lime
  • 1 avocado (cubed)
  • salt and pepper to taste
  • lettuce gems
  • handful of fresh mint leaves
  • extra virgin olive oil
  • a few drops of balsamic to taste (on tomato)


Methods:


1.  Remove crab meat from can and drain. Place into a bowl then add the diced chillies and apple cubes.
2.  Squeeze the juice of one lime into the bowl. Season with salt and pepper and mix the crab well with some sliced mint leaves. 
3.  On a different bowl, place the quartered plum tomatoes and season with salt, pepper, 2 drops of balsamic vinegar and a little extra virgin olive oil. Set aside.
4.  To assemble, place a food ring on a serving plate. 
5.  Carefully place the avocado in the ring. Top it up with the cubed nectarines followed by the tomatoes.
6.  Gently press downwards with the back of spoon to compress the stack of avocado, nectarines and tomatoes.
7.  Top up with a generous amount of the prepared crab and decorate with mint leaves.