Italian Fig Cake

End of  June, as we enter July,  figs are in full season here. Although I have never been quite a fan of dried figs, fresh figs are a little better and I was curious how they would taste like baked in a cake.  So here we go…!

150 g of butter softened (or 100 g of light vegetable oil)
4 large eggs room temp
120 g sugar
a pinch  of salt
1 grated lemon peel
250g plain flour
1 tsp of baking powder
50 g milk
350g fresh figs

Preheat the oven to 180 degrees C. Grease and line  a round baking tin with baking paper.

If using butter, cream the butter with the sugar until light and fluffy. Then add in the eggs and whisk it for another 2 mins before adding the lemon peel.

* If using oil, beat the eggs, sugar and salt together until thick and creamy about 5 mins on high speed – afterwhich then blend in the oil and continue whisking for 2 mins. Add the grated lemon peel.

Sieve the dry ingredients and add in 2 portions alternately with the milk, into the egg/butter mixture folding well.  Pour the batter into the prepared tin.  Add the fresh figs that have been peeled, sliced on the top of the batter. Bake the cake for about 40mins or until the skewer when inserted comes out clean.
fig cake


Siem Reap and her fabulous temples – Part 3

IMG_0564 On our last day in Siem Reap, we took it easy and visited a modern Buddhist temple for a change, close to the Royal Palace. The locals believe this temple to be very powerful, as many who have prayed there attest to their wishes and prayers being answered. We donated some riels and the guys sitting by the foot of the steps will also ask for a small donation for “guarding” your shoes. You are to take off your shoes before entering the shrine hall. Not far from this temple, there was a cacophony of loud shrilling chirps. The sound came from thousands of large fruit bats hanging precariously on the trees. They are really huge! IMG_0577 It is quite a spectacle to come in the evening to see these giant bats fly off.

The Raffles Hotel is just across the road and if you continue towards it and further down the road you will come to the Angkor National Museum, where some of the actual artefacts from the ruins are being brought in for preservation and protection from theft. Below is a diamond shaped relief from Banteay Srei. IMG_0588 We turned back towards the city centre walking along the Tonle Sap River, passing FCC, the Cambodia Post Office and the Cambodia People’s Party office building. IMG_0614There are many cafes in Siem Reap, and one particular charming street is Hap Guan Street – we stopped for lunch at Common Grounds. Food is so -so, but it had free wireless and great service! There is a the famed “Little Red Fox” for coffee on this street too and many small quaint shops for browsing. IMG_0617 There are few things we missed which we would love to come back and explore more of. One of them is a trip and hike up to the waterfall at Kulen Mountain, walk by Kbal Spean. Another would be a visit to the Tonle Sap floating village and do the war memorial museum. While at it, why not do a tour to Beng Melea & Koh Ker plus a stopover at the Roulous group of temple ruins and last but not least explore further locations in middle Cambodia for e.g. Battambang and the Laos/Cambodia border to catch the Irrawady Dolphins, hmm maybe – the list just grew.

As for eating places – I would have loved to try what other Asian bloggers have recommended “Chanrea Dom Makara” close to the KFC. Well Siem Reap is pretty bustling with places to fit everyone’s taste buds and wallets and it is very tourist friendly! The country itself has a lot to offer – so discover it for yourself.

We could certainly return to Siem Reap – I have to admit I didn’t expect it to be so well organised. It is very easy to travel around the area here. No sweat!



Siem Reap and her fabulous temples – Part 2


(The walls in Angkor Wat, wall carvings depicting tales of the Mahabarata )

Angkor Wat and the surrounding temples have been blogged about and photographed by so many travellers,  my contribution here is just to encourage those that have not visited the place should do so one day!

Day 2 Small Circuit – Monday 18 May 2015

Small circuit temples consist of :

1) Angkor Thom (Bayon, Phimineakas & Royal Palace, Baphuon, Elephant Terraces and Terrace of the Leper King)
2) Angkor Wat
3) Chor Say Tevada
4) Thommamon
5) Banteay Kdei
6) Ta Keo
7) Ta Prohm
8) Prasat Kravan
9) Sunset @ Bakheng mountain

We started the day with Angkor Wat coming through from the East gate – quieter entrance. The main gate is the West gate where the buses of tourists will use. Our driver told us Angkor Wat can take about 2 hours to explore.


Above is a Buddha statue inside Angkor Wat where the locals and tourists alike come to pay respects.

Angkor Wat was built in the 12th century by King Suryavarman II , it started as a Hindu temple and then became a Buddhist temple. Angkor means city, so Angkor Wat means City Temple!


TOILETS @ ANGKOR WAT : A tip , with the Angkor Wat pass, go to the South entrance, there is a clean toilet free for usage. Do not end up at the West entrance where the drinks stalls and signs showing toilets. Those are run independently and you have to pay.

IMG_0356Above a photo of tourists waiting to climb the Bakan Tower.

This temple is huge and I do recommend to have a tour guide with you for this one. I am hoping to come back a second time to do the sunrise and also to tour the other wings and go up the Bakan Tower. We chose not to go up this time due to the amount of people and the heat.

We proceeded to Prasat Kravan after Angkor Wat. Another red sandstone Hindu temple with wall carvings completed in the 10th century during the reign of Harshavarman I.   It is also known as the Cardamon Sanctuary. The reliefs in this temple best viewed in the morning.


Inside, on the walls of the temple , you can admire the art work.


From Prasat Kravan we moved on to  Banteay Kdei. I like this temple a lot too. It is also known as the Citedels of Monks, and its architecture incorporates Angkor Wat and Bayon. It is Mahayana Buddhist monastic complex built in the 12th century by King Jayavarman II.


There is a courtyard that is known as the hall of the dancing girls. Here you have a carving of an Apsara dancing girl.


Upon completing Banteay Kdei, you can rest under the tress and enjoy freshly plucked coconut for usd 1 per piece.

We then continued to Ta Keo, a relatively quiet and smallish temple with pretty nasty steps to climb.


We spent 20 minutes at Ta Keo and then hit Thommamon next. Thomammon is a twin temple to Chau Say Thevoda. they lie opposite from each other.


And then you have as small boy playing in the temple grounds, oblivious to his surroundings. He belongs to the lady selling the refreshments at the side of the temple.


Across the road lay Chau Say Thevoda, which is slightly bigger than Thommamon.

IMG_0448Both Thommanon and Char Say Thevoda were built by King Suryavarman II in 12th century.


Finally, we moved on to Angkor Thom. To enter Angkor Thom, you go through the Victory Gate and it is impressive as you enter its grounds. Imagine the wonder the travellers felt in 11 th or 12 th century visiting this kingdom. We started with Bayon, my must see – it is famous with the many Buddha faces.

IMG_0458I suspect this temple is best seen in the early hours or late evening. This is to get the best photos of the Buddha faces using natural light and the shadows. Above photo was taken in the afternoon – 2pm.


IMG_0376This temple was built by (including Angkor Thom – Great City)  by King Jayavarman VII in the 12th century who was a Buddhist. It is a very impressive structure. Across Bayon was Baphuon, a very large pyramid temple ( I believe the largest in the area). Be prepared to climb a lot and the steps are fairly steeped! Below is a photo of the tip of the temple right at the top!


And the view from the top towards the entrance to Baphuon.


While walking towards the next temple,  we spotted a horse carriage – just like out of a western movie!


The neighbouring temple further on was Phimineakas and the Royal Palace.

IMG_0542We continued further to the Elephant Terraces and Terrace of the Leper King.

IMG_0547Our Day 2 ended with a thunder storm – which made us decide to skip the sunset at Bakheng mountain. That storm resulted in a black out in Pub Streeet which we found out later that evening. This reminds me of the advice I read online about choosing  hotels with their own generators, because it is not unusual to get black outs!  Lotus Blanc was spared from the black out.

Siem Reap and her fabulous temples – Part 1


(Angkor Wat from the East Gate)

To travel to Siem Reap and see her temples has been on my bucket list for the longest time. C’mon .. ALL my friends  (almost) have been there which kind of made me feel – left out. What was I waiting for?  In all honesty…err the right time!! And yes I chose the best time – in May 2015 and when it was really hot – 38 degrees Celsius. Hey they say the hottest months (April – September) and rainy season is THE LOW SEASON. During the low season, you do get fairly decent deals with the hotels and tours. Now won’t you agree with me that is the best time to go? Yes yes yes – IF  you can withstand the heat! And boy were we in for a hot time!


This is the best part – there are many tours and private drivers (cars with AC or Ramok) that can bring you around to the temples. Don’t break a  sweat on how the hell  you are going to get to all the temples? Tours with a private guide are aplenty too – I wrote to both Happy Angkor Tours and Pin Vannak a week before our flight and they both reply promptly to my emails and queries. You can read the reviews on Trip Advisor and decide for yourself. Pricing wise they are almost similar.

We decided towards the end, to go without a tour guide in order to move at our own pace and not felt compelled to be “overly guided”. The disadvantage of going on your own will be:
i) you better read up on what you are going to see, otherwise the temples will just be a blur and no recognition of what you are looking at.
ii) there is a lot to read up if you want to have that depth of knowledge to appreciate the temples fully and to ensure  you do not miss out any significant points.
Well I did only 25% of i) and felt overwhelmed (and asleep) trying to achieve ii) . I will admit it, I am not a temple or history buff nor do I have this crazy desire to know each god and the kings that built these temples and whether Vishnu looks better than Shiva and the great importance of the Mahabarata ( I actually have a book on it). I just decided what I knew was enough (what a slacker!) and off we went on our trip.


We chose to spend 3 nights and 4 days in Siem Reap, and we flew directly in from Singapore. It is a 2 hour flight. We came in on a Saturday,late afternoon – did no temples that day. Instead after checking into our hotel “Lotus Blanc” on National Highway 6 ( this road will lead you to Phnom Penh by the way) – we headed straight into the Old Market area or “Pub Street” on a Ramok (tuk tuk). The ride costs usd2 each way. It takes about 15 minutes to get to this part of town. This is one area where all tourists will stop by at least twice during their stay in Siem Reap – okay some of you out there might beg to differ! This area is convenient because that is where restaurants and bars and shops are concentrated and packed within a 1km radius. Restaurants here are casual and very much tourist friendly. Meals and street food can be paid in USD (which is so common) or Cambodian KHR Riels.


ADVICE #1: Please make sure your USD notes are clean and have no marks on them, because some businesses will reject dollar notes that look crummy or worn out.

For our first evening, we ate at the Khmer Kitchen Restaurant, easy casual Khmer food.. Portions are big and most dishes range between USD4.00 – 6.00 each. We had fresh spring rolls, chicken banana blossom salad (photo), vegetarian khmer curry and 2 plates of rice . We had 1 Angkor beer and a small bottle of water and all that added up to USD14.  Generally Cambodian food uses lots of coconut milk, tumeric, lemon grass, galangal, some fermented fish paste, etc but very little chillies. I love their jasmine rice ..mmm..

Once at the Old Market Area, you can follow the signs to the Night Market across the river if you wish to shop around a bit more for souvenirs but we wandered around Pub Streeet to get ourselves acquainted with the area instead. Soon we headed back to the hotel to ensure we had a good night’s sleep for our Day 1 of the temples, the next day.


Day 1 Grand Circuit – Sunday 17 May 2015
We opted for a driver, in a Camry with a/c through our hotel. The advantage of that is I can bill that to my room and pay through my credit card and I can go after the hotel if anything goes wrong during the tour. They were flexible to mix the Grand Circuit temples with the Small Circuit temples for the 2 days I have booked with them. It all depends on your stamina. It cost usd80 for the 2 days. It is an extra usd10 for the sunrise at Angkor Wat.

We did the Grand Circuit first because the Bakan Tower of Angkor Wat was closed for visits ( it was a holy Buddhist day) on that day. The Grand Circuit consists of the temples of Pre Rup, East Mebon, Ta Som. Neak Prean, Preah Khan and Banteay Srei. But we added on Day 1 , Ta Phrom (which is part of the Small Circuit) too.  Do allow yourself 7-8 hours to do these temples in a stretch. Our driver drove us first to the Angkor Wat temple pass office to purchase a 3 day ticket. It costs usd 40 per person. You need to have these passes with you for all the temple and will be checked before you enter the temples.

Angkor Wat pass is run by a company called Sokha (mother company is Sokhimex owned by a Vietnamese Cambodian businessman). When the deal was reached in 1999 with the Cambodian government, only 5 cents for each dollar went to the upkeeping of the temples. There had been issues prior with fake tickets being issued, now with Sokha there is better control. Nevertheless, this deal with the government on a national treasure that cuts out a bad deal for the temples and the locals, is always questionable.

ADVICE #2 : For temple visits please dress modestly. Please wear tops with sleeves and pants or skirts that are down to your knees. If you are wearing shorts, you can bring a sarung / scarf with you and tie it around your waist as a skirt. Do wear comfortable shoes too. You will be climbing and walking a lot.


Our first temple for the day was Pre-Rup, close to the big lake Sras Srang. The temple itself was already quite amazing (remember these temples were built 900-1000 yrs ago) and I have not yet seen Angkor Thom or Angkor Wat. There is some climbing you can expect to do in this temple. You have varied styles of temples, from a sprawling Hindu temple with lots of walking to a temple pyramid with lots of climbing. Pre-Rup is your a typical temple pyramid with red coloured bricks,, laterite and sandstone. Pre Rup is a Hindu temple (dedicated to the Hindu God Shiva) built by King Rajendravarman in 961AD. Another temple East Mebon is somewhat similar too. We drove by East Mebon and headed for Ta Som next.


ADVICE #3 : You can expect, for some can be an annoyance, by the temples and Old Market area, touters and beggars around. You will have men, boys, ladies , children all trying to sell you their wares or drinks. They are generally harmless, but some can be overly persistent. Do remember Cambodia is a poor country with corrupted government officials around. The boom Siem Reap experienced with tourism, are not being distributed fairly to all her people. The general poor have adopted this as part of their “business” yes even to beg is a business.  At some places you may find people asking for “donations” for simple things like taking care of your shoes for you in a temple to kids begging for money to buy milk powder. It is tough to decide when and who do you give to and if your donation will encourage this vicious cycle to continue, for e.g. kids dropping out of school because it is more lucrative to sell wares to tourists or beg. On a positive note though, some of the kids I spoke to selling their wares at the temples, are interested in improving their English by conversing with you and they DO go to school. There are also burgeoning businesses (run by locals and foreigners) providing vocational training , supporting local edu-scholarships and encouraging responsible farming making eco and social responsible tourism very “trendy” in Siem Reap. This is a form of increasing the awareness of the local people to get themselves educated and own a legit business to support the tourism in Siem Reap.


Ta Som is a temple with Sprung / Ficus tree roots growing over it. It was built by King Jayavarman VII in the 12th century. It is much quieter temple than Ta Phrom.


These temple towers have faces of Avalokiteshvara depicted.  I have added the photo inside the temple grounds (below).


After Ta Som, Neak Pean – is in a middle of a pond and there is a long walkway on planks to reach the tiny temple. You can only see it from afar. This temple you can do in like 15 mins. This temple was the least impressive in my opinion.

Then we moved on to Preah Khan – one of our favourites. As you approach the temple, you walk up a stretch of asuras and devas carrying the 5 headed Naga across the moat .   IMG_3803

This was also built by King Jayavarman VII in the 12th century . There is a giant silk cotton tree growing atop one of the temple walls. We noticed an increasing number of decapitated statues of Buddha or Apsaras.


Some of the decapitated figurines were the result of the war (Khmer Rouge) regime that had sold these artefacts in the black market to raise funds for their campaign.

The inside of the temple walls, and the crumbling structures and stones.

IMG_3812After Preah Khan, we left for Banteay Srei (the Pink Lady temple) which is famous for its intricate wall carvings and ornate lintels. It is made of hard red sandstone.  It is a  25 minutes drive from Preah Khan. It was built in the 10th century and not by a monarch. but by a courtier named Yajnavaraha  who served as a counsellor to king Rajendravarman II . It was a Hindu temple dedicated to the God Shiva.


The famous monkey guardians in the temple grounds. By this time it was nearly 2pm, we got quite hungry . The eating places around this temple are quite expensive – a dish can cost usd7 compare to a similar dish in downtown Siem Reap costing usd4.50. It is a tourist rest stop for the hordes of us getting our refuelling. Just  be prepared . With the heat though we were happy enough with some buns or energy bars. We kept ourselves hydrated with water, coke and coconut water and lots of mangoes along the way.


It takes about 30 minutes to explore this relatively small temple.

On your way back to Siem Reap do stop by and buy palm sugar (Gula Melaka). It is about usd1.00 for 4 pieces. I regretted not getting them as I was convinced I could easily find them in town. At the end I didn’t have the time to run by the market on the last day. So grab them when you can! You may just run out of time.


The last temple we did for the day was Ta Prohm made famous by the movie “Tomb Raider”. It was a Buddhist monastery and a university. You can easily take 1 hour to explore this vast temple grounds and ruin.


It was built during the reign of King Jayavarman VII , in the 13th century. You will get to see giant silk cotton trees growing on the roofs of the temples too. Pretty amazing! Please take your time with this temple. It is pretty vast and like a maze.


We ended our day around 4pm , tired back to the hotel to rest and refresh. I was hungry by the time we reached the hotel and I had the nice assistance from the bell boy Adam (with a cheeky spark in his eyes) to negotiate the purchase of a comb of sweet little bananas from the fruit seller lady across the road. There is a small minimart across the hotel too where you can stock up on your water.

We left for dinner at 5.45pm for Chanrey Tree based on a recommendation from our hotel concierge Christina – a really sweet and well spoken girl. It was a lovely dinner, well prepared and delicious in a nice modern setting. We had the Beef lao lak (sweet creamy peppery stir fried beef – almost like an Asian stroganoff), fish amok curry  (yellow turmeric coconut creaminess with river fish and amok leaves), pomelo salad, fresh summer spring rolls and rice. We did a dessert – a yam filled glutinous rice ball deep fried , served with coconut ice cream. It came up to usd45 including a beer and a mango smoothie. I can certainly recommend this place.

Nasi Lemak with Sambal Bendi

It was such a hot day today, we dropped the idea of going out for lunch. I decided to cook up a local dish, accompanied with “sambal” ladies fingers (bendi) and prawns. Nasi lemak which is coconut rice cooked with pandan leaves to give it the delicate sweet aroma and creaminess minus the dairy.  Traditionally nasi lemak is served with fried anchovies, sambal prawns or cuttlefish, maybe a fried fish or chicken and a hardboiled egg and not forgetting a few slices of cucumber to cool you down! The nyonya version, will have the addition of tamarind prawns or fish with their own version of sambal belacan (spicy chilli paste).

I am not a purist but to get the real taste of nasi lemak, you do need the coconut milk and pandan leaves. It is easy to make, cook the rice (jasmin rice) as instructed on the package. For the liquids, instead of water, substitute the liquid portion in parts:  3/4 parts coconut milk and 1/4 part water. Wash the pandan leaves (about 3 leaves if you are making rice for 4 people), tie a knot and place it in with the rice. Add a pinch of salt to taste . Cook rice as per normal.

Now comes the interesting bit – sambal bendi and prawns. This dish usually requires “belacan” – fermented and dried shrimp paste , I omitted that for health reasons – mainly these days preserved foods are getting a lot of bad rep due to the little knowledge how it is prepared and what sort of preservatives being used. Because  prawn paste is such a local produce, there is a lesser control on its quality. I used instead fresh tumeric root, kaffir limes leaves and lemon grass and 1 tbp of fish sauce.

Here is the recipe.

  • 3-4 dried chillies , reconstituted in hot water for 30 mins
  • 3-4 fresh red chillies, deseeded
  • 1 inch long fresh tumeric, peeled
  • 10 shallots
  • 1 pip of garlic
  • 1 tbp of tomato paste
  • 2 tbp of oil
  • 2 tsp of water

Blend the above into a paste

  • 1 stalk of lemon grass, give a good pound at the bulb to release the oils when cooking
  • 3 kaffir leaves
  • 10 -12 ladies fingers or okra , washed and chopped
  • 8-10 large prawns, shelled and deveined
  • salt to taste and 1 tbp of fish sauce

Fry the chilli paste with 1 tbp of oil, together with the lemon grass and kaffir lime leaves until fragrant.. medium heat. Add the prawns and the okra/ladies fingers and stir continuously so the chilli paste does not get burnt. Lower the heat to a simmer for about 5-8 mins. Add salt/fish sauce to taste . If you like, a pinch of sugar too.

Serve the sambal bendi with the coconut rice and a few slices of cold cucumber.

Rocky Road

We ended our 2 week vacation in Denmark, with a lunch at Hansens Familiehave (on Pile Alle- Frederiksberg) – my pseudo belated birthday and farewell lunch with the family. We were flying off the very next day back to Singapore. I agreed with my husband, that I preferred a typical Danish lunch in your old fashioned , traditional Danish restaurant. So I got my wish. Nice!

Danish lunch is very much all about open sandwiches, various toppings on rye bread.  I however,  opted for a ‘herresfrokost’ or “a gentleman’s lunch”.  My choice raised a few eyebrows in the family.. but they were quite impressed I could chow down most of it. So what did a ‘gentleman’s lunch’ consists of?

– marinated herrings (spiced)

– biksemad with a fried egg (chopped potatoes, fried with onions, pork cubes, bacon) – see photo above.
Famous as a merchant sailors’ dish after their night duty. It is just what ever was left over all chucked together.

– old cheese with rum and sylte (head cheese or brawn without the meat, just the stock, jelled up)

with slices of rye bread!

I will admit that lunch was definitely fit for a man! I couldn’t eat dinner that night, not after the cakes  we had later on. It was yummy though, the taste of bacon and pork cubes, nicely fried with bits from the pan, as  it was quite salty, fitted excellently with the fried egg. You then have the preserved beetroot slices which were sour/sweet complimented and balanced the saltiness of the dish.

What did the others have? Equally yummy toppings – marinated herrings, smoked salmon, etc.

After lunch it was nice languid walk to ease the tummy ! We  headed back to my parents in laws place for coffee and cake. Little did my niece and nephew know what was in store for them.

My niece and nephew had s’mores at the barbeque at the summerhouse in Enoe… and they really got all worked up about marshmallows – so my attempt to surprise them by making a Rocky Road ‘cake’ for my birthday tea, was a success. I know it is after all my birthday  – but to give it the ‘bragh  bragh’ for the children, was more fun !

They thought it was awesome – I heard only their squeals of delight when they saw their 2 best candies slapped together , marshmallows and chocolate and they even got permission from their parents to goof it down that afternoon!

My mother in law made a strawberry layer cake for the adults so that everyone’s taste was catered for! It was a yummy for the tummy day for all of us . A great lunch and a solid sweet ending !

Rocky Road Recipe

  • 550 g dark chocolate
  • 150 ml double cream
  • about 15 large marshmallows cut into half
  • 100 g unsalted butter
  • chopped  nuts or maraschino cherries (optional)

I used a cling film, lined over a quiche or pie (20-23 cm diameter) greased dish. This makes it easier to loosen the solid rocky road out of the pie dish once it has hardened.

I placed pieces of Marie biscuits as the base in the pie dish. You can choose to add some coarsely chopped hazelnuts or almonds if desired as the next layer , on top of the Marie biscuits. Then followed by the marshmallow pieces. In between the gaps, if you have some maraschino cherries, you can fill those gaps with them.

Bring the cream to boil first, then add the chocolate pieces (break them easier to melt). Do this in a bowl over a pot of simmering hot water. Add the butter. Stir until they become a smooth paste not grainy. If it becomes grainy the chocolate has overheated. Pour the chocolate ganache over the marshmallows/biscuit. Give the pie dish a gentle shake and 3-4 knocks/taps to get the chocolate ganache in between the cracks and down at the bottom under the biscuits. Place the dish into the fridge , let it set in there for at least 5 hours.

Take the Rocky Road out, turn over and peel out the cling wrap bottom.  Turn it right side up and on a chopping board, cut slices of the Rocky Road out. Serve them immediately.

Plaice with Parsley Sauce

Continuing on my previous post of my summer vacation in Denmark, I promised to write a bit more of this classic danish dish – “Roedspaette med Persillesovs” = “Plaice with Parsley Sauce”. It is a very plain and simple dish – but absolutely lovely.

It is a dish I identify a lot with the summers in Denmark. Fresh plaice like any seafood, is the key.

This is how my mother in law makes it. ( I always ask her to make it every year – she does it the best!)

  • 4 pieces of plaice (skinned and prepared by the fishmonger)
  • 200g of ryeflour (coarse) on a plate
  • 1-2 eggs , beaten in a open wide bowl
  • salt and pepper
  • unsalted butter for pan frying (150g)
  • 2 tablespoon of vegetable oil
  • 1 kg of new potatoes

Parsley sauce

  • 1  cup of chopped fresh parsley
  • 4 tbp butter
  • 6 tbp flour
  • 2-3 dl chicken stock from a cube – warmed up
  • 1 dl milk
  • salt and pepper to taste

Wash and peel the potatoes, boil them. Drain and leave a side covered.

Pat dry the fish. Season the coarse ryeflour with salt and pepper. Beat the eggs.  Take out 1 dl milk and put aside.

Take about 50g butter first and 1 tbp of oil onto a frying pan on high heat for the first 1 min, and lower it to medium heat.

Coat the fish first on both sides with the egg, than roll over the fish piece in the flour. Place the fish onto the now hot oil/butter mixture. Fry the fish about 6-7 mins on each side.

Put the fish aside . Finish frying the remaining 3 pieces.

Dissolve the chicken stock (if a cube) in a pot with water (check the instructions on the stock wrapping). Add the now hot stock to the milk. Like bechamel sauce, make the roux with the butter and flour.  Melt the butter over low heat, do not brown it. Stir in the flour , blend continuously until it is a glossy paste. Slowly add the chicken stock mix into the roux mixture..use half first – place a bay leaf into the mixture. Now the sauce should look like melted ice cream. If already too thick you can thin it with the remaining stock mixture. About 5 mins down the road as you cook it, it will get thicker , so you need to check its consistency now and again what you like best. Switch off the heat once it is about the consistency you like, remember it does get a little thicker after, due to the heat. Season with salt and pepper, remember the bouillon is salty – be stingy with the seasoning. Take out the bay leaf and add in the chopped parsley a little a time.

Place the fish on a plate, with the potatoes and pour the parsley sauce over it, or you can serve the sauce on the side.