Easy does it - Tomato and onion relish

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Brought to you by FairPrice

FairPrice Pan Fry Satay takes the elbow grease out of this perennial favourite

ANNETTE TAN

food@newstoday.com.sg

Satay is one of those all-time favourites that can take ages to make but is eaten in seconds.

From the marinating of the meat and preparing of the accompanying peanut sauce, to the slow grilling process, it can take almost an entire day, not to mention plenty of effort, to yield this dish of succulent skewers of marinated meat.

FairPrice Pan-Fry Satay takes all the elbow grease out of satay without sacrificing flavour and tenderness. Its chicken, mutton and beef varieties (all of which are halal) are free of MSG and preservatives. They are made by following a traditional recipe, using fresh and good quality ingredients that include various herbs and spices.

My personal favourite is the chicken satay, which is juicy, moist and extremely tasty.

The accompanying peanut sauce is also delicious and not too greasy.

Best of all, FairPrice "healthier choice" Pan-Fry Satay can be ready in just minutes. Take it out of the freezer, give it a whiz in a microwave to defrost and then pan-fry until the marinated meat is slightly caramelised.

And to make them easier to eat, they do not come on skewers.

Still, for purposes of presentation - if, perhaps, you're having guests over - you can skewer the meat with bamboo sticks after frying it. No one would ever know that your satay came from a vacuum pack.

I'm not a fan of raw onions or cucumbers. So, I decided to serve my satay with a side of tomato and onion relish.

Refreshing and tasty, this salad is a great accompaniment to any spicy dish (especially sambals and curries). Its piquant combination of tomatoes, onions, coriander and lemon cuts through any oil and helps cool the palate.

FairPrice Pan Fry Satay ($6.06, 500g) is available at all FairPrice supermarkets.

Tomato and onion relish

Serves 4

• 1 medium onion, thinly sliced
  
• Juice of 1 lemon
  
• 4 ripe tomatoes (preferably vine), diced
  
• A handful of coriander leaves, chopped
  
• 1/2 tsp salt
  
• 1 tbsp sugar
  

1. Place onion and lemon in a glass or plastic bowl (don't use a metal bowl as it will react with the onion and acidity of the lemon juice, affecting the taste). Mix, cover with cling film and leave in the fridge for at least 30 minutes.
   
2. Place the rest of the ingredients in the bowl and mix well. Serve.
   

From TODAY, Food – Thursday, 17-Sep-2009

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Hokkien Salty Clay pot Rice

Brought to you by FairPrice

EVERYDAY MAGIC
Who doesn't love rice? So, why not put the best quality you can afford on your table?

ANNETTE TAN, food@newstoday.com.sg

Photos: Jason Ho
Few Asians go a day without eating rice. It is our staple, our comfort food and, in many ways, our lifeblood.

It makes sense, then, to want to eat the best quality rice you can afford. For many parents, putting the best rice on the table is just another way of conveying their love for their family.

FairPrice Gold Thai Hom Mali Rice is one such superior quality option. It is wonderfully aromatic and produces good, plump grains when cooked. It is also delightfully affordable.

In fact, FairPrice Gold Thai Hom Mali Rice is a Gold Winner of the Reader's Digest Trusted Brand Award 2009.

Besides steaming it plain to go with a variety of dishes, I also like it as fried rice and claypot rice.

This version of claypot rice is a deeply savoury Hokkien favourite that everyone in your family will enjoy. If you like, you may add some Chinese sausage to give it a sweet contrast. But I love it just the way it is.




FairPrice Gold Thai Hom Mali Rice ($12.25, 5kg) is available at all FairPrice supermarkets.







Hokkien Salty Clay pot Rice
Serves 4

1/3 cup FairPrice Canola Oil
4 shallots, peeled and sliced
70g dried shrimps
1 packet cai xin or kai lan, washed and chopped roughly
2 cups FairPrice Gold Thai Hom Mali Rice, washed and drained
2 tbsp fish sauce
2 tsp sugar
3 cups water

To garnish:
2 pcs salted fish, preferably kurau (threadfin), fried and chopped
Coriander leaves
Sliced red chillies

1. In a claypot, add oil and heat over a medium flame.
2. Add shallots and sauté until fragrant but not brown, about one minute.
3. Add dried shrimps and fry for five minutes.
4. Add vegetables, rice, fish sauce and sugar. Stir to mix evenly.
5. Add water and bring to a boil.
6. Lower the fire to a low flame and cook, covered, for 25 minutes, until the rice is cooked.
7. To serve, garnish with chopped salted fish, fried shallots, chilli and coriander leaves.

From TODAY – Thursday, 14-May-2009

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