Sardine on Toast

One of the easiest brunch you can make in no time at all. The idea is this; an open faced sandwich consists of wholegrain toast, topped with cucumber slices, half of sardine dipped with tomato sauce & caramelised onion, and garnished it with a small sprinkle of salt, chili flakes, red onion and coriander. It's my so-called take on the local's favourite, sardine and cucumber sandwich, which is basically mirrored on Shira Bocar's Sardine on Rye. Perfect for everyday. 

Sardine on Toast
Ingredients: 

2 slices wholegrain bread

Corn oil (for sautéing)

1/2 thinly sliced red onion

One small can of Ayam brand sardines, packed in tomato sauce

2 tablespoons fresh coriander

Salt and pepper

Lemon wedge

Heat your saute pan over medium heat. Sauté the red onion until slightly caramelised. Put the drained sardine in, and let it cook for a minute or two. Pour the tomato sauce in and leave it reduce a bit. 

To assemble the sandwich; Toast the bread. Top with sardines, red onion, coriander. Sprinkle with some chili flakes. Make sure you drizzle it with some lemon juice before you take it to your mouth- that's the key that bind everything together. You can swap in the chili flakes with the real hottie, the bird's eyes chili. AYOR.

Claypot Chicken Rice with Mushroom & Salted Fish

At a first glance, this dish may seems like a lot of work. It isn't. The whole prep works and cooking took about 45 mins or less. A perfect, simple weeknight dinner perhaps. I found some tenggiri salted fish at the wet market today. I bought two, which I later regret. The towkay uncle told me that they are rather rare during this unpredictable weather. 'Banyak tak jadi'. And I bought two. Sobs. I only nodded to him as if I really understand him. He later told me that the best place to keep this fish is in your freezer. Yes, in your freezer. Not in your fridge, not under your kitchen sink, or inside your onion's basket. Guilty as charged. To me, the dish won't be the same without the salted fish. I personally think that the star of the dish belongs to the salted fish, rather than to the chicken or mushroom itself. (Claypot salted fish rice with chicken and mushroom?) The subtle fragrant (oh the smell)of the salted fish, camouflage in between the rice grains, bind the wholly things inside the bowl. Make sure you get these seasonally rare gems beforehand.

Claypot Chicken Rice with Mushroom & Salted Fish
(Loosely adapted from Noobcook & mycookinghut)

Ingredients:
1/2 fresh chicken
2-3 garlics
1 cup of rice
1 cup of chicken stock
A few stalk of scallions
A small piece of salted fish, chopped
A small knob of ginger-julienne
A small piece of ginger torch flower bud -chopped (optional)
A handful of dried shitake mushroom-soak in warm water, reserve the soaking water
cooking oil, as needed

Marinade:
1 tsp dark soy sauce
2 tbsp oyster sauce
1 tsp of sweet soy sauce
1/2 tsp honey/brown sugar

Directions:
1. Marinade chicken pieces for 1 hour or so.
2. Heat 1 tbsp oil in a wok and sautéed the garlic and ginger. Add in the mushroom and let it fragrant.  Stir-fry marinated chicken meat for 1 minute. Put aside.
3. Add the washed rice together with the salted fish into the pot.
4. Cook the rice with 1 cup of chicken stock+ some water used to soak the mushroom.
5. Cover claypot with lid. Simmer the rice until it is almost cooked, about 10 minutes.
6. Spread the chicken mixture all over the rice.
7. Cover the claypot and simmer for another 15 minutes until the chicken is cooked through.

Pavlova Cupcakes

Thirty-four. That's not my age. It's the Celsius, outside. And I'm sweating like a *tuut* while typing this. argh..I hate sweaty armpits.

I woke up on the wrong side of the bed today. Along with backache and a headache. To make matter worse, I was late for Adam's so called school. He was crying as I rushed here and there, prepping him for school. He didn't want to go to school, I figured he woke up on the wrong side of the bed too. Finally, we got out of the house and while walking toward the school, I realized I forgot to change my pant. Too late. I was wearing a colorful heart patterns pant. Great.

Anyway, I got home and had my breakfast with Ellen (yes, the one on TV), took a couple of aspirins, had my shower, and then I  thought of making a Pavlova. Why not? I need to straighten my day back. Cewah. Since  Husband is miles away, that explains the hectic morning, I decided to make a cupcake version of Pavlova. The recipe is based on Nigella's. Sorry, no recipe card today.

It started in Mad Jack Cafe. We had a lunch there, and we ordered Pavlova as a dessert. It was our first Pavlova. I always intimidated to try this overly sweet dessert for the obvious reason. I didn't know what made me order one that day. But it proved me wrong. I took a bite and I was sold. It wasn't that sweet, the cream and fruits toned it down to my 'acceptance' level. I absolutely love it. That was my first,and only Pavlova and since then, I was craving for it. I decided to bake it myself, but being a bit of procrastinator myself, I keep on delaying it until today. Husband  always tell me that "later means never".

Back to my pavlova. As you know, Pavlova is supposed to be white, unless you put something inside. I didn't put anything in mine, but as you can see, my pavlovas are brown. I know who the culprit was-ME. 

You see, I've got to pick Adam at 12, so I figured I bake the pavlova at 10, and by 11, it should have been ready. Wrong. Came 11, the meringue was still soft, and I thought it would be okay to increase the temperature. Wrong again. It did make the outer part dry, but at the same time, it turned brown. This is what I read on the net, when your oven is too hot, the sugar inside the meringue will caramelized and that makes it brown. That's what happened to me. 

Other than that, everything is fine. The inside is still squishy mushy. Once cooled, I immediately take one cup and ngap! Heaven! It made my day, even though it's brown in color :P BTW, did you notice my cute teacup mould? he he 

Happy weekend, everyone!

Hainanese Chicken Rice and Thai-styled Tofu

Even though I am sick of chicken, I still find myself cooking and eating lots of them lately. I have to admit that preparing chicken meals are much easier and can be done almost instantly. Seafood, on the other hand, need lots of attention. They're slightly higher in price too. A kilo of ikan kembung (mackerel) is almost SGD8 dollar here, compared to a whole chicken which cost around SGD5. 

I cooked another encored meal today, Hainanese Chicken Rice, for two reasons. First is Adam..he's not feeling well lately, and his appetite is low. He drinks way too much milk, and refused to eat anything. A plate of chicken rice is always an exception when days like this come.

Secondly, last weekend, we bumped into a new chicken rice shop and we had this chicken rice set, which came with Thai tofu as a side dish. The meal was great. But the tofu...it was dish of the day. Sedaaaap...I never had anything like that before.

And that led me to re-create the same dish today. I really like how they turned out, especially the dressing. Here is is my version of Thai Tofu. Simple, light and refreshing. 

Thai-styled Tofu Recipe

What you'll need:

2 pieces of soft tofu, cubed

1 cucumber, shredded

1 carrot, shredded

1/2 cup of roasted peanut, coarsely pound.

2 tablespoon of Thai Chili sauce-mix it with a tablespoon of hot water.

Way of making it:

Deep fried the tofu until brown.

Place the shredded salad on the plate. 

Place the tofu on top of the salad. 

Dress them and garnish with peanuts. Serve immediately. 

As for the chicken rice, it was beyond compare to the shop's, obviously. Click here for Hainanese Chicken Rice recipe. :)

Blueberry & Coconut Pudding

We went to KL a few weeks back. Just a short trip to settle few errands there. This trip was different from previous trips. This time, we decided to take a coach instead of driving. I'm glad we did that. That was Adam first long hour bus trip and he enjoyed himself most of the time. We loved it too, and we might do it again in the future. :) We also decided to stay in hotel instead at our place. It was more like a short escapade than our normal KL trips. We usually went there for Adam's check up and to check the house.

After three days in KL, we got home and found the whole house electrics tripped. I went straight to the kitchen, opened the fridge door, and there, the whole freezer staples were gone. *Gulp*. There were frozen paratha, homemade puff pastry, meatballs, dumplings, fish fillet, bla bla bla inside..all sticky and wet. T_T According to my FIL, there was a bad thunderstorm a day earlier and it likely caused the power trip. The smell was quite bad and I had to throw everything out. Mr.Bin was so kenyang lah that day. 

On a sunny note, I've finally converted my MY driving license to SG's. Yerp, after three years settling here. Yippee! Anyone needs a ride? :P

As for the pudding, I loved it! Anything with coconut is a winner! :) Ate half of the dish already :P 

Eggless No Baked Mango Cheesecake

Yerp..I bought more mangoes and most desserts I made recently are based on them. You name it, mango pudding, god knows how many rounds of Thai sticky rice with mango, mango pound cake, and mango custard.. If it wasn't the cough I'm having right now, I would have turned some to mango sorbet. (I'm this close (showing a small gap between my thumb and index finger) to make them) 

I'd to admit that I'm not the biggest fan of cheesecake, but I do eat them once in a while, and that's why I took such a long time to make one. The last cheesecake I did was the Mahattan cheesecake, and they lasted like forever in my fridge. 

I browsed Foodgawker and stumbled on this pretty mango cheesecake in a cup by Edible Garden. The recipe is based on hers, but I made 'zebra patterns' on the middle part. Okay, barely a zebra pattern. I made one big 8' cheesecake with a nice thought of distributing some to my neighbors. Everything was smooth until I sliced the cake. The crust. It crumbled :( Cit. The thought of passing this 5/10 rated cheesecake to my neighbors has to hold.

You see, sigh.. I wanted to make a thick base, so I added more Marie biscuits. And of course I added more melted butter. Apparently the butter is not enough...hmmm I always had no luck with the base part. Sobs. It was either too hard or too crumbly. I never got it right... Yet.

Anyway, it still good and most importantly, edible..(throwing a cheesecake? are you nuts?) The top and middle layer is really really tasty...top notch. The mango flavor is very prominent and I must say anything with mango is two thumbs up! :D

Eggless No-Bake Mango Cheesecake Recipe
Based on Edible Garden's recipe

What you'll need:
Cream cheese - 1 block (250gm, Philadelphia Cream Cheese)
Cream - 170 gm (I used Nestle)
Sugar - Half a cup
Mango puree - 3/4 of a cup
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 to 2 cups (Depending on how thick you want the base to be)
Unsalted butter, melted - 75 gm (about 1/3 of a cup)

Way to do it:

1. Whiz the graham crackers in a food processor. Add melted butter and whiz again until the mixture comes together. Press into the bottom of an 8" springform pan that's lined with aluminium foil or use individual glasses. Refrigerate while preparing the rest of the cheesecake.

2. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed.

3. Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.

4. Pour on top of the graham cracker base. Return to fridge for another 10-30 mins. (RC Note: As for my case, I divided the gelatine and the cheese mixture into two. Pour half of the mango puree on one side and stir in the half gelatine. Add the rest of the gelatine into the next mixture. Alternate them to get the so called zebra pattern hihi)

5. Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a springform pan, the top layer will be much thinner, as it should be.

6. Refrigerate overnight and get ready to serve a yummy dessert at your party that can be prepared well in advance!

Beef Rendang

Rendang always reminds me of home. Of my mom. She makes terrific rendang, you named it; beef rendang, duck rendang, cockle rendang with snake beans, chicken rendang with maman/pegaga (some kind of kampung herbs).. I just love all of her rendangs. My husband claims her mom's rendang is the best. I'm not going to argue about it. We all grew up with mom's cooking. :P (my mom's is still the best.. :P -Let's just pretend I never said that)

Whenever I asked my mom for a recipe, she would go on and on, telling me the list of ingredients needed without the exact measurement and way of doing it. She has everything inside her head and she just threw everything inside her stew pot. Campak-campak. I know how to cook her version of rendang. Mine-the taste is somehow different. Her way of doing it probably just the same as your mom's or like the rest of rendang recipes available on Google. The only different would be her air tangan a.k.a a magic touch. Sob. I miss her.

Frankly, I never cook rendang before I was married. I just helped my mom making them (and eat'em of course) during Eid festival. That's all I did until last year. Last year marked the first year we had to prepare everything on our own. From A to Z. Thank God for Google (TGFG). 

There are plenty of rendang variations out there. You just have to choose them wisely. Cik Mat Gebu has quite a number of rendang recipes and mine here is based on his Nyonya Rendang-slight variation on the spices. Tastewise, finger licking good! I love his rendang recipes. My taste buds kindda agree with it, it's idiot proof and it almost has the same taste as my mom's. Almost. Sob.

Someday, when he grows up, Adam will say that his mom's rendang is the best in the world. Hopefully. Err..on second thought, I don't want that to happen so quickly :p Please don't grow up so fast my little one...

Thai Sticky Rice with Mango

Nope..I didn't get the chance to watch the Academy Awards live show this morning..no live telecast whatsoever..citt.. FYi, we cut our cable tv last year, since we've got "no time" to watch the whole thing. Who watches the whole thing anyway? I only watched food and travel channels..if time was on my side. Oh I miss BBC Lifestyle channel.

I wanted to catch the live streaming show on the net at first. But naah, I'm not that Oscar freak fan who need to watch the whole show. I'll wait for the highlight show on Wednesday or try to catch it on Youtube.

As predicted, Meryl Streep won Best Actress for her role in Iron Lady. I'm so gonna watch Iron Lady again and looking forward to watch The Help, The Artist and My Week with Marilyn. Must watch..must watch. 

Anyway, I made this dessert last week. Mango seems to be on sale everywhere. $5 for six honey mangoes! Crazy! It's so hot and sunny here. A prefect weather for mango to set fruit and for us to have this dessert. We had this as dessert 2 days in a row and loved it to the max!!  Hurry! Whip this dessert up while the sweet mango season is still in town. 

The recipe is adapted from Indochine Kitchen.

Hainanese Chicken Rice

For tonight dinner I made Hainanese chicken rice. A regular dish I made almost every weekday. Even though I am a bit sick of chicken, as there have been few too many chicken over the weekend that are going nowhere fast, but I had to. 

Why chicken rice? You see I'd to cook while Adam is away for his playschool. Or I don't get to cook at all. I have so many things I want to do in that short period of time. That is the time where I get to go for a jog. That is the time where I get to leisurely browse some books in the library or trying out new recipes. And that is the only time where I get to play with my lens. 

...and that explains the chicken rice. Simple and quick. I can do several other things while boiling the chicken. Laundry, mopping, cleaning, take a shower, and even catch Ellen or Dr. OZ on TV, beside those listed things I mentioned in the previous para. It spelled E.A.S.Y even though it's chicken and I am sick of it. I'll try to subs it with fish..we'll see how. 

Above is Adam's plate. Believe it or not, he finished the whole plate. :D 

PS: I'm not sure where my writing is going as the 3 hours break is almost over.. :P 

PPS: The recipe is taken from Steamy Kitchen. 

Homemade Prosperity Burger

For me, Prosperity Burger is the most anticipated burger ever invented by McDonald. Being one of the time-limited, regionalized item on menu, the burger is only available throughout Chinese New Year season. I don't think the burger'll survive if they were put as a regular on menu. 

I've never heard of anyone saying no to this burger. The tastiness of the oblong juicy beef patties, slathered with hot black pepper sauce and onion slices in between those soft sesame bun. My oh my, yummy. During my uni years, I used to be one of the earliest to grab the burger on its very first day of seasonal arrival. Those were the days- big appetite, big pocket, and one big me.       

Well, not anymore. This year, I only had one Prosperity burger so far T_T Even though McDonald is just a block or even better,  a click away, I still don't know what's taken me so long to order one. Ntah. Then, the idea of making them myself hit me. Why not? 

The burger itself consist of four parts; the bun, beef patties, shredded onions and the most important part- the black pepper sauce. I decided to used Kokken69's bun recipe and I made them a day ahead. It didn't beat McD's sesame bun, obviously, but mine were pretty good :P Shirley's bun recipe yields soft and fluffy bun, but the taste is kinda sweet for a burger bun.(I had no choice. So far, her recipe is the only recipe that works best for me)

As for the beef patties, I decided to used my own recipe, which is not that good. I should have used Ramsay's, as Kak Paty did, here. Her patty looks great. Anyway, the sauce saved those poor patties. The recipe is from Kak Ayu of Curlybabe's Satistisfaction. :D (TQ kak Ayu..boleh bukak branch nih :P)

At the end of the day, two Prosperity Burgers served on the table. I made one gigantic Prosperity Burger for Husband and a Double Prosperity Burger for myself. Burrrrrrrp. 

Sunday- Prune Layer Cake

I'm going to keep this short. We're going to my MIL house any minutes now. :P I would like to wish all my blogosphere friends who celebrate Chinese  New Year a Gong Xi Fa Cai. Let's welcome the Dragon year with this Prune Layer Cake. 

A crooked layers cake to be exact :P he he 

Prune Layer Cake
(Adapted from Bisous A Toi)
Note: I doubled the ingredients and used 8x8 baking tin.

Ingredients
(A)
250g butter
80g condense milk
1 tsp mix spice
1/2 tsp vanilla powder (I added vanilla extract too)
80g golden syrup

(B)
15 egg yolk
3 egg white
120g castor sugar
80g superfine or HK flour
1 tbsp ovallete
20 ml cold water

(C)
a few drop of yellow colouring
150g pitted prunes (I used 250g hehhe)
Melted butter

Directions

1.Greased a 8x8x3 pan.. preheat oven 180C

2. Whisk A on high speed for abt 7mins or till thick and creamy.. put it aside

3. In another bowl.. Whisk B on medium speed for 10mins or till thick and fluffy

4. Add butter mixture (A) into egg mixture (B) and continue to whisk till well blended

5. Add in yellow colouring

6. Separate batter into 10 portions... abt 90g each layer

7. Spread a portion of batter evenly into pan

8. Tilt pan left and right to level batter or use back of ur spoon. Grill for 5 minutes or until golden.

9. Remove from oven and press cake layer to remove excess air. Brush layer with melted butter and spread another portion of batter over the cooked layer, tilt pan to level batter and arrange flattened prunes onto batter. Grill for 5 minutes or until golden.

10. Alternate step 8 and 9 until batter is finished.

11. Bake last layer using upper and lower heat for a further 

10mins .. (use aluminium foil to cover the top so as to prevent the top fm turning to dark)

Kueh Rose a.k.a Honeycomb Cookies

 I grew up calling these pretty snack Kuih Rose. The name came after the rosette brass mould used in making this cookie. Some people called them Kuih loyang. I still called them Kuih Rose even if they come in star-shaped.. :P 

It's five more days till the Chinese New Year, and shops are selling these cookies since Christmas. We bought Kuih Kapit/Love letter cookies last week and the whole container was gone literally minutes after that. You see, both cookies are Husband and Adam's favorite snack. It's crunchy and full with coconut cream aroma. No wonder they can easily eat the whole container in one go. Alas, I'm not a big fan of these cookies as those duos. Deep fried food are not my thing :P

Instead of buying another container of Kuih Kapit/Kuih Rose, I decided to make them. I just re-fill the container with my homemade Kuih Rose. In fact, I had to use another container to fill up the cookies. Great.. The quantity is double compared to shop-bought's. Now, both Adam and Husband can enjoy munching it forever.:D 

BTW, what do you guys call these kuih?

Kuih Rose/Honeycomb Cookies

(Adapted from A Table For Two- TQ Bill!)

Ingredients 

400 ml coconut milk 

200 gram all-purpose flour 

200 gram rice flour 

2 large eggs 

170 gram sugar 

200ml water 

1/2 tsp salt 

Oil for deep frying (I used vegetable oil) 

Method 

1. Add coconut milk, eggs, sugar, water and salt in a mixing bowl and mix until well combined and all sugar are dissolved. 

2. Sift and all all-purpose flour and rice flour into the mixture. Whisk until well combined with no lumps. If is too thick, add one tablespoon of water at a time until the mixture resembling of a pancake batter. 

3. Heat up oil in a wok/saucepan on medium heat. 

Tips: dip a wooden chopstick into the hot oil, if the chopstick is bubbling up, it is ready. 

4. Preheat brass moulds in the hot oil, about 2-3 minutes.(The moulds have to be hot enough for batter to cling on them) 

5. CAUTIOUS: Dip hot mould into batter for 10 seconds. Make sure batter coats only the bottom and sides of mould, never over the top. 

6. Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides. 

7. Take it out from hot oil, and let it cool over paper towel to soak up all the oil. 

8. Repeat until all batter is used up. Store in air-tight containers.

Adam Bakes: C is for Cookies

C is for cookie, that's good enough for me..  

C is for cookie, that's good enough for me 

C is for cookie, that's good enough for me.

Oh cookie, cookie, cookie starts with C. 

Adam kept putting Cookie Monster song on repeat while we baked this cookies...

I  love baking with Adam.  Of course, minus the kitchen mess he'd made after that. He can now understands instructions better.  He poured the ingredients, which I've prepared earlier, by himself. He screamed his lungs out if I tried to hold his hands. he he and he can scoop the batter and put it on the baking trays neatly.. all by himself... Yeay..

The first tray was gone minutes after it cooled down. He munched it while watching that cookies monster's clip. Again and again. Huh.  

That night, I slept with that songs playing in my head. Ok..creepy... C is for Creepy. 

Update (Jan 18): 

Chocolate Chippers

Adapted from The Treat Truck Baking Book by Kim Ima

Makes 11/2 to 3 dozen cookies, depending on how big you make them

Ingredients:

1 cup butter, softened

1 cup firmly packed dark Brown Sugar

3/8 cup white sugar

1 egg

2 teaspoons vanilla extract

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt- I put 1/2 spoon only.. 

1 to 11/2 cups semisweet or milk choc chips- I added more..

Directions:

1. Preheat oven to 350F (176-178 C)

2. In a large bowl, cream the butter and sugars together until light and fluffy. Add the egg and vanilla and mix well

3. In a medium bowl, combine the flour, baking soda, baking powder and salt

4. Gradually add the flour mixture to the butter mixture, mixing well as you go. Stir in the chocolate chips

5. Scoop the dough into round drops (big or little, you decide!) with a spoon or ice cream scoop and place them 2 inches apart on a baking sheet

6. Bake for 9 to 12 mins, or longer as needed or desired. Remember that the cookies will continue to bake a bit after they come out of the oven. If you like them soft or crispy, you may vary the time accordingly. (RC: I love crispy cookies, so I baked them for 12 mins)

7 let the cookies cool 9if you can resist!) before moving them from the baking sheet. 

Thursday: Comforting Cottage Pie

How can you not love a good cottage pie? A fabulous quick-fix meal that will satisfy your palate and fill up your tummy. The recipe is loosely adapted from Rachel Ray's 30-mins Shepherd's Pie. 

The difference between Cottage Pie and Shepherd Pie is the meat used. Cottage pie uses beef while Shepherd Pie uses lamb or mutton. Shepherd..Sheep..got it? he he Anyway, Adam ate twice. Husband loves it too. That can only mean one thing. The dish will make a comeback any time in the near future. :)

Comforting Cottage Pie

Loosely adapted from: Rachel Ray's 30-mins Shepherd's Pie )

Served 3-4
Note: 


Ingredients
5 medium sized potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
RC: I added 3 stalks of celery-chopped 
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it 
I used Oyster sauce
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves


Directions

1. Boil potatoes in salted water until tender, about 12 minutes. 
2. Drain potatoes and pour them into a bowl. 
3. Combine cream cheese, egg yolk and cream. 
4. Add the cream mixture into potatoes and mash until potatoes are  
   almost smooth.(I added 2,3 spoons of flour, to thicken the   
   mash)
5. While potatoes boil, preheat a large skillet over medium high 
   heat. 
6. Add oil to hot pan with beef. Season meat with salt and pepper.
7. Brown and crumble meat for 3 or 4 minutes. 
8. Add chopped carrot and onion to the meat. 
9. Cook veggies with meat 5 minutes, stirring frequently. 
10.In a second small skillet over medium heat cook butter and flour 
   together 2 minutes. Whisk in broth and oyster sauce. Thicken 
   gravy 1 minute. Add gravy to meat and vegetables.
11. Preheat oven to high. 
12. Fill a small rectangular casserole with meat and vegetable 
    mixture. 
13. Spoon potatoes over meat evenly. 
14. Top potatoes with paprika and baked until potatoes are evenly 
    browned. Top casserole dish with chopped parsley and serve.