I think the only thing my Ah Mah (grandma) used in her kitchen was the Almighty Wok.
It was truly a thing of wonder – she fried the best chicken wings, steamed the best buns and made magic in that little space that she had.
I am ashamed to say I have so many toys and can’t cook as well as her, or my mother, for that matter.
These days we are all about convenience, and strangely, because of that, we have amassed all sorts of things.
Ok fine. I have, and I am stopping at it. Because the poor SO no longer has space in the kitchen for his things. All he has is but one shelf.
Everything is mine. MINE.
On his man-shelf you would find his cereals, vitamins, and honey for his daily tea. That’s it.
He still has space…..
Which the rest of the gadgets I have now need. But oh well. Main purchases made the past few months – a Kuhn Rikon pressure cooker, a Philips air-fryer, juicer/ blender, an electric whisk, a pasta roller, and I also brought over a slow cooker and other stuff.
Hence the lack of space. Poor man. Plus, I have yet to use that pasta roller thing.
I must say the best purchases so far are the pressure cooker and the air-fryer. I have always had a slow cooker (how hard can it be? You prep, you leave it, you pray whatever you have in the pot doesn’t evaporate and incinerate, and you open the lid and enjoy a meal), and the pressure cooker was a revelation the past weeks. But the fun part has been the air-fryer.
Why? Well, it’s a compact and cleaner broiler. Which you can bake/ steam stuff in it.
When we first got it I did the kale/ beetroot/ whatever root vegetable you want, just slice, salt and dump in routine. And of course I did the usual pork belly dishes in it as well.
But there are just a few things I keep going back to cooking, primarily because it’s just so easy.
Such as this tuna patty recipe I am going to share:
What’s there not to love? It’s breaded. It’s not fried but baked. It’s got loads and loads of coriander (which I ADORE) and onion and canned/ tinned tuna, and best of all, darn easy to make (open, I mean). And you can substitute tuna with salmon too.
Darn shiok, especially with Kewpie mayo (but then again, everything goes well with it.)
So, here goes, for about 20 patties.
Two packets of coriander
Two red onions
Three tins tuna/ salmon, drained (I prefer using tuna chunks in water)
Salt and pepper to taste
Milk (small quantity – about 50 ml? I don’t measure but I add enough for the mash to be sticky.)
Eggs (egg wash)
Panko (breadcrumbs – if you want, you can jazz this up with curry powder)
Five potatoes (Russets are the bomb. The rest doesn’t yield as much and aren’t fluffy.)
Three Birds eye chilli (chilli padi, deseeded. But if you like it hot, go for it!)