Nov 04 2009
This is the last in this series of Frugal Gourmet – I’m preparing another coda of 6 episodes which are set to air nearer December so look out for that! Here are the ingredients:
Tuna (can also be substituted with swordfish or seabass)
salad:
watercress
cucumber
fennel
mint
chervil
anchovies (in olive oil)
lemon juice
olive oil
salt and pepper.
This was particularly simple and delicious! I hope you enjoy making it!
Oct 21 2009
Hi everyone… sort of swamped at work at the moment – but here is the recipe very quickly:
Fettucini Alfredo
Cream
Taleggio Cheese
Italian Parsley
Majoram
Button mushrooms
Olive oil
Fettucini (can substitute dry pasta too)
And yes, for those who were asking – it was very very yummy!!!
Oct 14 2009
I’m writing this sitting at my desk and eating a chicken sandwich…. hoping you enjoyed this week’s episode of Frugal Gourmet. My sandwich is from the leftovers of a roast chicken that I made, to which I added wholemeal bread, baby spinach and very spicy French mustard. But let’s get down to business with this week’s recipe by Chef Stefano:
-sourdough bread
-chicken breast (marinated with olive oil, salt, pepper and grilled or panfried)
-tomatoes (sliced thickly)
-rocket leaves
-asparagus (blanched and halved lengthwise)
-parmesan cheese (shaved with a potato peeler)
-japanese mayonnaise
I’ve been getting a few comments about including instructions – but I think if you’ve watched Frugal Gourmet, the recipes are pretty straightforward…. Hopefully you’ve watched it! Otherwise the segment is repeated Saturday at 6.30am, 10.30am and 3.30pm and also Sunday 7.30am and 5.30pm. So no excuses!
Send in the photos to ptm@channelnewsasia.com – the prize this week is a dinner voucher for One-Ninety, which has some really good food… I’ve worked with the chefs in charge of the restaurant for the series and really learnt some good simple techniques about how to cook better and make the most of your ingredients. So I hope you’ve been enjoying the segment…
Oct 07 2009
Thanks to everyone who submitted their photos for the Cod Fish contest… we had a record number of entries and unfortunately only one winner is possible…
Anyway, this week’s recipe is very simple and really yummy… Some of you have asked why I haven’t posted the instructions on the blog, well hopefully if you’ve seen the segment you’ll know how to cook the dish! 
Here are the ingredients for the Tofu Salad:
1 block of pressed tofu, deep fried
Achar
Pickled onions
Red peppers
Baby spinach leaves
Dress with: peanut sauce and thai chili sauce
Garnish with: sesame seeds
Have fun cooking!
Sep 30 2009
Thanks for all your entries for last week’s contest… this week we tackle Seared Cod Fish with Soy Vinaigrette and vegetables – here are the ingredients for this wonderful light and flavourful dish.
Here are the ingredients:
-Cod Fish fillet
Vinaigrette:
- cherry tomatoes
- butter
- garlic
- shallots
- ginger
- soy sauce
Vegetables
-olive oil
- garlic
- pak choy
- shiitake mushrooms
- asparagus
Happy cooking!
Sep 23 2009
Thanks to everyone who has submitted a recipe for Frugal Gourmet. There are some really talented cooks and food photographers out there!
Apologies for not updating my blog to reflect last week’s recipe, I was on holiday in Western Australia…. My family and I flew to Perth and then drove south to Margaret River, but I’ll save that for my next blog entry.
Anyway, down to business… here is the recipe for this week’s very yummy dish: Pork Chop in a Milanese style with San Marzano Tomato Salad. Now remember this is *Frugal* Gourmet, so please feel free to substitute with more affordable ingredients, and who knows you could stand to win a voucher for 2 for Sunday Brunch at One-Ninety at the Four Seasons Singapore.
Ingredients:
Salad:
Tomatoes
Shallots
Parsley
Red wine vinegar & Olive oil
Pork chop:
Pork chop
Grated Parmesan cheese
Egg wash
Bread crumbs
Salt & Pepper.
The salad is pretty much self-explanatory, but for the pork chop just remember that this is the order you have to use to bread the chops: salt and pepper first, then cheese, then egg wash, then bread crumbs. Chef Bruno says to remember to firmly press in the bread crumbs in this last stage so they do not fall off when you shallow fry them in olive oil.
I do really wish we could post the video up here, but there are some copyright issues with the channel that we need to sort out first! I’m looking forward though to seeing more emails… just send them to ptm@channelnewsasia.com. What are you waiting for?? Roll up your sleeves and get cooking! 
Anyway, I’ve gotten a few requests for last week’s recipe for French toast with berries compote as well:
Compote:
Sugar
Lemon juice
Assorted berries
French toast:
2 slices Whole loaf white bread
2 eggs
ΒΌ cup milk
Maple syrup to taste.
Sep 09 2009
I’ve just started a new segment on Primetime Morning called Frugal Gourmet. This was partly inspired by the economic recession and also by my love for a good homecooked meal. For this series we are working with the lovely chefs over at the Four Seasons Hotel Singapore… I know you must be thinking what a luxury hotel has to do with being frugal – but really, the best way to get the most out of simple ingredients is to pick up some good techniques from trained chefs.
Working with Bruno and Stefano from the Four Seasons, you really get little useful tips like proper knife work with vegetables or what the correct temperature is for cooking delicate fish. Plus, even though they are usually stressed out guys running a tight ship in the One-Ninety restaurant kitchen, they’re really quite friendly and fun to work with!
Anyway, this series will be a 9 parter, that runs every Wednesday at about 7.20am and 8.20am – we’ve already gone through 2 recipes: Egg White Frittata and Bircher Muesli. What’s also exciting is that we’re running a cooking contest in conjunction with the series and the prizes are dining vouchers at the Four Seasons. So if you’re frugal … you get to enjoy a little luxury after that.
If you want to take part this week: here are the ingredients for the muesli:
1 cup rolled oats
1 green apple, grated
golden raisins
yoghurt
milk
All you need to do is take a picture of your creation and send an email to ptm@channelnewsasia.com – and you could be on your way to a high tea at the Four Seasons! yum!
Joanne Leow is a producer-presenter with Channel NewsAsia. She is married with 2 young sons and spends her free time reading, writing, swimming, doing yoga and cooking up a storm.
