Audra Morrice | Public figure
Audra Morrice
Reviews
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25.01.2022 Otak Otak Otak otak was a staple for me growing up in Singapore, something you always bought alongside Nasi Lemak. Over the years, having travelled widely, I realised there are so many different versions of this delicious fish parcel from Singaporean to what’s made in Penang in Malaysia, Indonesia to the way the Thai’s prepare it. The typical Singaporean fish cake version you get at many markets and stalls is basically a spiced fish paste wedged between banana leaves secured... with toothpicks then grilled over flame to give you that charred flavour from the leaves burning. Absolutely divine! Then you have the Penang and Thai versions that are a little more like a custard, softer, more pillowy and steamed. Another easy way to cook this is to grill it in the oven. The base spice paste is pretty much a laksa paste, with a few fragrant additions. The flavours/heat are pretty much up to your liking. Tomorrow we will show you how easy it actually is to make these so join @aminaelshafei and myself at noon Sydney time (9am Singapore) on instagram live. Here’s what you’ll need: 400g white fish fillets, skinless, chopped into small pieces 2 eggs 200ml coconut cream 1 tbsp rice flour 1 tsp cornflour Rempah 15g dried large red chillies, soaked in hot water to rehydrate 6 fresh large red chillies 1 large red onion or equivalent weight of shallots 4 cloves garlic, crushed, skin removed 3 candlenuts 10g galangal, roughly chopped 10g fresh turmeric or 1 teaspoon turmeric powder 10g belacan (shrimp paste), wrapped in foil and dry roasted in a pan 3 stalks lemongrass, trimmed 8 kaffir lime leaves 20 betel leaves Banana leaves, cleaned 1 tsp sugar 1- 1.5 tsp salt If you’re joining us for the cook, you will need to blend the rempah ingredients together prior to the session. #nyonya #nonya #singaporean #malaysian #fishcake #traditional #heritage #aromats
24.01.2022 Sydney, treat yourself to a special Afternoon Tea at the @fullertonhotelsydney at 1 GPO in Martin Place. For the month of November, we bring you The Best of Both Worlds. Born and bred in Singapore and now having lived in Australia for 2 decades, I created a menu that celebrates the best of both cultures and flavours! Chilli Crab Rillettes, Beef Rendang Pot Pies, Kueh Pie Tee, Lemon Myrtle Chicken Sammies, Pandan Lamingtons, Lychee Pana Cotta are only some of the delights! B...ook in now and indulge in fabulous food and delicious bubbles! #Afternoontea #hitea #sydney #celebration #indulgence #relaxing #luxurious #historical #smallbites
23.01.2022 I was going to bring my sourdough #starter to Singapore to bake while I’m here but in the midst of everything that was going on, I forgot! Then a fabulous surprise when I got back last night! Thank you gorgeous @bespokebreadsg for this beautiful loaf of Smokey Jalepeño Chipotle and Cheese #Sourdough! It was D-licious!!!! Toasted and smothered with butter! #singapore #wildyeast #artisan #baking
18.01.2022 Here’s a pic of today’s Otak Otak! We had a play after the session and grilled the fish parcel over flame. Delicious charred flavours! Definitely my preferred way to cook this. So fold them flat and grill over your stove top or over the bbq. Serve with coconut rice, sambal , fresh kalamansi or lime and some freshly sliced Thai chillies. ... I’ve adjusted the recipe below for the exact amount of fish required for the rempah. Or feel free to use 400g of fish and halve the rempah! 400g x 2 white fish fillets, skinless, scraped with a spoon to mince 2 eggs 200ml coconut cream 1.5 tbsp rice flour 1 tsp cornflour Rempah 15g -20g dried large red chillies, soaked in hot water to rehydrate 6 fresh large red chillies 2-3 Thai red chillies (optional for extra heat) 1 large red onion or equivalent weight of shallots 4 cloves garlic, crushed, skin removed 3 candlenuts 10g galangal, roughly chopped 10g fresh turmeric or 1 teaspoon turmeric powder 10g belacan (shrimp paste), wrapped in foil and dry roasted in a pan 3 stalks lemongrass, trimmed 8 kaffir lime leaves + extra 20 betel leaves Banana leaves, cleaned 1 tsp sugar 1.5-2 tsp salt, to taste 1. Blend all your rempah till a paste. 2. Mix together the rempah, fish, salt, sugar, coconut cream, extra finely shredded kaffir lime leaves. 3. Wrap spoonfuls of fish paste with a couple of betel leaves in banana leaves. 4. Grill or steam for 10-15 minutes for smaller parcels and longer for larger parcels. #aminaandaudra #audraandamina #singaporean #malaysian #fish #cake #steam #bbq #grill #rempah #spice #nonya #nyonya #malay
17.01.2022 Charred eggplant with a Szechuan topping of garlic, coriander stems, red chilli, onion, spring onion, dou ban jiang (fermented chilli bean paste), shaoxing wine, kecap manis, soy & chilli oil! Super delicious and really easy to make! Char 2 small-med sized eggplant over flame, place in a bowl and cover with cling. Remove charred skin. Halve each eggplant and score to fan out each half. Place in a dish. Topping:... 3-4 cloves garlic, finely chopped 1 red onion, finely diced 1 large red chilli, finely diced 1 heaped tbsp coriander stem/root, keep leaves Fry the above in a pan with a tbsp of oil until softened. Add: 1 tbsp soy sauce 1-1.5 tbsp kecap manis 1 heaped tbsp dou ban jiang 2 tbsp shaoxing wine 1 tsp chilli oil (optional) Pinch of sugar Adjust seasoning as needed. Toss in: 1-2 spring onions, finely chopped Coriander leaves from above Remove from heat and sprinkle over eggplant. Place the dish over low heat and allow to cook for about 5 minutes. Serve immediately with steamed rice. #eggplant #brinjal #vegetables #vegetarian #szechuan #sichuan #dinner #lunch #stirfry
16.01.2022 1 down, 1 to go! Trying to master the single score! #latenightbaking #baking #sourdough #wildyeast #natural #fermented #stockingupthefreezer #dutchoven @freshaustraliankitchen
15.01.2022 All my favourite things! Wonton + glass noodles + spinach + mince pork with #pixian dou ban jiang (fermented chilli bean paste) in a simple vegetable broth! #simplepleasures #dumplings #pork #chinese #chinesecooking #homecooking
12.01.2022 Dish 2 of The Best of Both Worlds 4-Hands Dinner at La Brasserie @fullertonbayhotelsg with Chef Zacharie. This is my absolute favourite! Laksa breakfast, lunch and dinner. I never get tired of a good punchy bowl of laksa. The complexity of a well balanced laksa rempah, how we sweat and cook out the rawness, the way we caramelize it, creates good depth of flavour and is the beginning of a flavoursome bowl of rich broth. We feature yabbies, native to Australia and part of the... crayfish family. Succulent and sweet, works incredibly well with the laksa broth that’s laced with coconut cream, laksa leaf oil and a dusting of dehydrated pure laksa leaf. I encourage you to wipe your bowl clean with some fresh bread ! If you’re out, just ask the gorgeous gents and ladies at La Brasserie for a little extra to soak up all the yummy goodness! The Best Of Both Worlds 4 course dinner is available for the entire month of November. To book: click the link in my bio or go to https://www.fullertonhotels.com//best-of-both-worlds-four- by @joelcaptures #bestofbothworlds #fullertonhotels #singapore #australia #heritage #traditional #flavoursoftheeast
10.01.2022 Here are the updated recipes to today’s cookalong. I’ve added my Absolute Mother of all #Sambal recipe below. It’s the best base and accompaniment to so many dishes. - Coconut Rice - 2 cups long-grain/Jasmine rice, rinsed, strained 3/4 cup water... 1 cup coconut milk Pinch of salt 2-3 Pandan leaves, knotted extra 2-3 tbsp coconut cream Place rice, coconut milk, water, salt and pandan leaves in a medium sized pot. Bring to the boil. Stir to release the grains from the base, then lower to a very light simmer, cover and cook until done to al dente. Then pour over the extra coconut cream, fork to fluff, cover and cook for a further 5 mins. Remove from heat, sit covered until ready to serve. Add more water if required. - Ikan Bilis and Peanuts - 100g ikan bilis, rinsed, dried 50g roasted peanuts 1 small Spanish onion, peeled, thinly sliced 1 red chilli, thinly sliced 1-2 tbsp Kecap manis Pinch of salt 2-3 tbsp oil Add oil to a hot pan, sprinkle over the ikan bilis and cook on medium until crispy and light golden. Remove. To the same pan, add the onions and caramelise, then toss in the chillies. Return the ikan bilis and peanuts then add the kecap manis and salt, toss to combine. - Absolute Mother of all Sambals - 30g long dried red chillies, rehydrated in water 2 large fresh red chillies 1 large Spanish onion, peeled, roughly chopped 4 candlenuts 1 knob galangal, roughly chopped 1 knob turmeric, roughly chopped 2 stalks lemongrass, trimmed, finely sliced 1 tsp belacan, toasted Pinch of sea salt 2 tbsp tamarind puree 1-2 tbsp shaved gula melaka or brown sugar (to taste) 1/4 cup oil kaffir lime leaves Blend together, the dried chillies, fresh chillies, onion, candlenuts, galangal, turmeric, lemongrass and belacan until a smooth paste. Heat oil in a pan, add paste and cook on low to medium heat until the oil separates from the paste. Add the tamarind puree, gula Melaka, salt, and crushed kaffir lime leaves, stir well. Taste and adjust with more tamarind/gula melaka. For more sambal recipes, pick up a copy of my cookbook #MyKitchenYourTable . Link in bio. #masterchefau #masterchefsg #singapore #malaysia #breakfast #lunch #dinner
09.01.2022 Totally spoilt at @meatsmith_sg by the gorgeous @heyrozz and chef @kurt.sombero . The stuffed CHICKEN WINGSSSSSS were so delicious, with crazy good smokey notes! SO moreish! I very happily rolled out of the restaurant. As for gorgeous Rozz, straight up, an absolute stunner, so incredibly smart, overflowing with generosity and is as real as it gets! I love spending time with her, we talk about everything under the sun. 3 hours later, I suspect we could’ve gone for anoth...er 3! Thanks guys at @meatsmith_sg for not booting us out and allowing us to turn your upstairs into our living room! I’ll definitely be back for more! Stand there she says. It’s a good place for a photo. And of course it was! And where was she? Snapping away! The lady has a good eye for photos. Thanks Gorgeous for the lovely pic and a fabulous lunch! Absolutely loved spending the arvo with you! by the very talented @heyrozz #Singapore #LittleIndia #modSing #modIndian #heritage #indianflavours #friendship
07.01.2022 So I have never been a huge fan of using chicken breast in my cooking unless it’s for chicken schnitzel in a sandwich or poaching then shredding for a salad. On the whole I do prefer the dark meat and tenderloins. BUT, having spent time in a kitchen where sous vide chicken breast was a necessity, I realized that you can make this ordinary piece of meat so much better! Firstly, brine the chicken breast overnight in lightly salted water and some crushed garlic, spring onion an...d ginger. The following day, remove from the brine, pat dry and place it in a vacuum bag or zip lock bag with a couple of slices of ginger, crushed garlic, coriander stem, a touch of oil and pinch of salt and a little less sugar, seal the bag removing all the air. Place the bags in your fridge till you are ready to cook it. Couple of hours before you’d like to serve, submerge in a 66C temp water and cook it for 1 hour. I purchased an @anovaculinary thermo circulator a couple of years ago and now it’s coming in handy! If you want a crispy skin finish, buy your beast meat with the skin intact and after it’s cook, place on a searing hot pan with a touch of oil, skin side down until it turns golden and crisp! To make sure the skin is evenly golden, place something flat and a little heavy on top to keep the chook flat. Allow to rest, then slice thinly at an angle. Remember to serve the sous vide juices with the chicken. The sauces to accompany are my Hainan chicken rice sauces from my first cookbook #MyKitchenYourTable (link in bio to purchase) Green shallot & ginger relish: 2 stalks spring onion, finely sliced 1-2 cloves garlic, coarsely grated 1 knob young ginger, peeled, coarsely grated Pinch of salt & sugar Mix together, then pour over 2 tbsp piping hot oil and 1-2 tbsp hot water or stock for something a little more saucy! Chilli sauce 10 large hot red 1-2 cloves 1 zest and juice 1/2 tsp Apple cider vinegar 1/2 - 1 tsp sugar Pinch of salt Blend together sugar/salt till mushy, mix in remaining ingredients and stir well. Now you’ve got something delicious to make for the weekend! Happy Friday all! #sousvide #poultry #chicken #fresh #easycooking
07.01.2022 @david.baldwin.lah See what you are missing David?! Jalapeño & Kalamata Olives for your family! @juanita.baldwin.design #ediblegift #sourdough #sydney #singapore
07.01.2022 For those of you who joined @aminaelshafei and myself for our #NasiLemak cookalong yesterday and wanted to know what dishes I used, here are two. The 2L orange casserole dish with the lid at the back is from @freshaustraliankitchen , all cast iron, Made in Australia . I have several of their cast iron items, one flat pan for searing meats and the other is a Dutch oven for baking my breads. The lovely red number in the front is from @lecreusetanz which I absolutely adore! It’...s a great size and shape, great for so many things including serving. Avoid using sharp utensils when cooking with these. If you look after these items well, they will last you a lifetime! And finally the non-stick frypan I used for the ikan bilis (not pictured) was one I picked up from @aldiaustralia . Really inexpensive and quite useful. I actually bought it for the boys to use, wanted something I didn’t have to be too precious about and it’s come in pretty handy. @lecreusetsg @lecreuset #kitchenequipment #kitchengadgets #cookingutensils
06.01.2022 Market's Menu Ep#1 for the month of November - South East Asian flavours - My Asparagus Goreng. It's spring! An early morning visit to Sydney Wholesale Markets @paddysmarketflemington and @paddysmarkethaymarket , we picked up some incredibly fresh and beautiful purple and green asparagus, went back to the Paddy's Market Kitchen and cooked up a delicious stir fry of asparagus, tofu, prawns and a whole lot of chillies. Asparagus are in season and this is a really simple recipe ...to make for a quick midweek meal. Note that when asparagus are really fresh and in season, you don't really need to cook them much, literally toss it in at the end of your cook and let the residual heat warm through it. In fact try them raw, they're delicious! For the full recipe go to paddysmarket.com.au #markets #homecooking #tv #cookingclasses #localproducers #marketproducers #seafood #prawns #veggie #aussieproduce #quickmeals #marketproduce #fresh #seasonal
04.01.2022 Have you seen anything more gorgeous than this? #dragonfruit #sydneymarkets #paddysmarket #sydney #fresh #fruit #pink
04.01.2022 A little bit of #indulgence. Mont d’Or, the holy grail of #French raw milk cheese, studded with garlic and baked till oozy! So thankful for friends who feed you!!! #frenchcheese #montdorcheese #montdor #wheninsingapore
03.01.2022 Dish 3 of The Best of Both Worlds 4-Hands Dinner at La Brasserie @fullertonbayhotelsg with Chef Zac. So will it be pork or beef? A choice of Szechuan peppercorn crusted slow roasted Aussie pork belly or beef short ribs slow cooked with lemongrass, kaffir lime, chillies, gula melaka and tamarind. Two of my favourite ways to cook these cuts of meat! ... The 4 course dinner is available for the entire month of November. To book: click the link in my bio or go to https://www.fullertonhotels.com//best-of-both-worlds-four- by @joelcaptures #bestofbothworlds #fullertonhotels #singapore #australia #heritage #traditional #flavoursoftheeast
01.01.2022 This week we are making Japchae! This is one of my favourite #Korean dishes, very similar to our chap chai in Singapore but super colourful, aromatic and Koreans make it with sweet potato #noodles. It’s a staple during festive occasions. Keep it #vegetarian or add marinated sliced beef to it. Here’s @aminaelshafei ‘s family recipe best eaten on the day it’s cooked as it doesn’t keep too well refrigerated. 250 g dang myun noodles (potato starch noodles) vegetable oil... 1 large onion, halved and thinly sliced 1 large carrot, peeled and cut into 5 cm thin batons 1 red capsicum deseeded and cut into 5cm thin batons 10 fresh shiitake mushrooms, sliced in 0.5cm thickness OR 20gms hydrated woodear fungus halved 1 large bunch of English spinach 1 tbs soy sauce with 1 tbs water mixed together 2 sprigs spring onions, sliced thinly 1 tsp minced garlic cup (60 ml) soy sauce cup (60 ml) sesame oil 2 tbs roasted white sesame seeds 1 tsp caster sugar (optional) salt and ground black pepper to taste Heat 1 tbs of veg oil in a frying pan over medium heat, sweat onion until fragrant, then place in a large mixing bowl. Repeat process for carrots and capsicums (cook individually) until slightly softened and add to the onions in the mixing bowl. Heat another tbs of veg oil in the frying pan over medium heat, fry the mushrooms for 1 minute, then add the soy sauce and water mixture and cook until all the liquid is absorbed. Add to the mixing bowl. Blanch the spinach for 1 minute in salted boiling water, drain and rinse under cold running water until cool. In batches squeeze out as much liquid from the spinach using your hands. Roughly chop the spinach and add to the cooked veg. Cook the noodles in boiling water until tender but not too soft, transfer to a colander and rinse under cool running water until at room temperature. Drain and set aside. Add the noodles, spring onions, garlic, soy sauce, sesame oil, toasted sesame seeds, garlic and sugar, mixing well to ensure the noodles and veg are thoroughly coated with the dressing. Season to taste and serve at room temperature or warm. #aminaandaudra #koreanfood
