Roasted broccoli with red pepper flakes and garlic

I love roasting of any kind. Roasting of vegetables and meat and less pots and pans to wash! That also means less time at the stovetop!

Serves 4 -6
Source: Good food to share by Sara Kate Gillingham-Ryan

1 1/2Ib (750g) brocooli heads, ends trimmed
1/4 cup (60ml) extra-virgin olive oil
3 tbsp fresh lemon juice plus more for serving
3 cloves garlic, minced
Pinch of red pepper flakes
sea salt

Preheat the oven to 400F (200C).

Cut the broccoli lengthwise into spears 4-6 inches long. Using a vegetable peeler or a sharp paring knife, peel off any dried or bruised skin from the stems.

Arrange the spears in a single layer in a roasting pan. Pour the olive oil over the spears, then sprinkle with the lemon juice, garlic, and red pepper flakes. Toss to coat thoroughly.

Roast, turning once about halfway through the cooking time, until the broccoli is tender and the tips and outer edges are crisp and browned, about 15 minutes. Serve right away with an extra squirt of lemon juice and a few pinches of sea salt.

Singapore Laksa

This post is written for the Woods, who have been excellent hosts to us when we went over to Buffalo, NY, for the ISI conference and to visit Niagara Falls. The Woods is a good example of an exemplary family who desires to seek after God’s heart.

Recently, we sent a box of Laksa sauce kit to them and thought they could whip up this Singaporean dish. It was really easy and in all, it took me one hour to do it. A shorter period of time is possible if you skip making the shredded chicken. But you do need the following ingredients:

Fish cake, sliced.

Hard-cooked eggs

Gently place the eggs in a saucepan and add tepid water to cover by about 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered for 10 minutes. Remove the eggs from the water and place under cold running water until cool and peel the eggs and cut in half lengthwise.

Fried bean curd, cut into halves

Other ingredients include rice noodles, bean sprouts and shredded chicken (this is optional). All these ingredients can be purchased from an Asian supermarket. I hope you have one in your area!

After you have done your mise en place, fill two saucepans with water. One for blanching the rice noodles and bean sprouts, the other for making the laska gravy.

Blanching of rice noodles. Follow the instructions on the pack.

Next, blanch the bean sprouts for about 5 to 10 seconds. Apportion the rice noodles and bean sprouts into individual bowls. Now, we will go on to make the Laksa gravy. Fill the other saucepan with about 2 3/4 cups of water. Add the Laksa Premix and mix well.

Do you know this is actually coconut powder? Next add in the Laksa Paste.

The Laksa Paste contains vegetable oil, chilli, shrimp, ginger, onion, shrimp paste, tumeric, laksa leaves and lemon grass. Mix well.

At this point, I add in the fried bean curd.

When you have all these steps ready, it’s a breeze from now on. All you need to do is to add the various ingredients and then pour the laksa gravy over them. That’s it. Singapore Laksa!

make a gif online
If you desire the more spicy version, you can add the packet of sambal chilli. Just a little will do. It is really spicy! This is mine after I made for Ken who doesn’t really fancy spicy food.

Below is the version that Ken’s auntie cooked for us (from scratch and without any sauce kit!) while we were in Singapore.

Yummy! Do try cooking it and have fun!
If you don’t have an Asian supermarket, just add hard-cooked eggs and shredded chicken. The replacement for the rice noodle is Italian Capellini.