tag:blogger.com,1999:blog-51569036811942517162024-03-13T08:18:23.849+08:00Home Cooked GrubHave fun cooking and as much fun eating!<br>Home Cooking Recipes and Tips from a Singaporean HomeJontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-5156903681194251716.post-79603909191556644802022-01-19T07:07:00.008+08:002022-01-19T07:18:12.651+08:00Mee Goreng (Mi Goreng) - Mayasian, Indonesian fried noodles.<p><span style="font-family: arial; font-size: medium;"><b>Mee Goreng</b></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Means fried (goreng) noodles (mee). The word Mee is actually the word for noodles in Hokkien (A common Chinese dialect in South East Asia). This quintessential street-food staple is a perfect example of food fusion and evolution. It has a Malay (or Bahasa) name. The noodles, tofu, soy sauce are of Chinese origin. Sambal originated from Java, Indonesia. You will see different variations of this dish throughout South East Asia. This mix was due to the large influx of Chinese and Indian immigrants into </span><span style="font-family: arial;">South East Asia in the 1800 & 1900s.</span><span style="font-family: arial;"> </span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">This is my take on a Mee Goreng. This version is closer to the Indonesian style and not the South Indian "Mamak" mee goreng.</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3HHVHeu5g0P2PltY0hJo6N_GyriOOoIZv2WP81FnoLDh6nIKlzfmNJ5t2sQK7imdiTUS3GgA1DIF8uu8yl90JWwV6VCXSoH33tFeLyyfdD0SW6Wu5-2Hj94m1uY53KZzXG0WdS_dG3ECS1nfNDM7hmuHvBasfsCvns64mUPXPB7sRaLHZpM3Z2_Va=s601" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="526" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3HHVHeu5g0P2PltY0hJo6N_GyriOOoIZv2WP81FnoLDh6nIKlzfmNJ5t2sQK7imdiTUS3GgA1DIF8uu8yl90JWwV6VCXSoH33tFeLyyfdD0SW6Wu5-2Hj94m1uY53KZzXG0WdS_dG3ECS1nfNDM7hmuHvBasfsCvns64mUPXPB7sRaLHZpM3Z2_Va=s16000" /></a></div><br /><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">This serves 2.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-size: medium;"><span style="font-family: arial;">4 cloves garlic<br /></span><span style="font-family: arial;">1/2 Purple Onion, thinly sliced<br /></span><span style="font-family: arial;">12 raw prawns, peeled and de-veined<br /></span><span style="font-family: arial;">1 bunch Choy Sum or preferred Asian green leafy veg<br /></span><span style="font-family: arial;">1 handful bean sprouts<br /></span><span style="font-family: arial;">1 tomato, roughly chopped<br /></span><span style="font-family: arial;">12-16 fried tofu puffs. (I used the small ones - half them diagonally if large pieces)<br /></span><span style="font-family: arial;">250 grams fresh thick yellow egg (Hokkien) noodles<br /></span><span style="font-family: arial;">1 tbsp soy sauce</span><br /><span style="font-family: arial;">2 tbsp tomato sauce</span><br /><span style="font-family: arial;">1 tbsp sambal</span><br /><span style="font-family: arial;">3 eggs - Beaten.</span></span><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Heat a wok over very high heat</span></li></ul><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Add garlic and onions, fry for about a minute, till a little browning occurs. (1 way to prevent garlic burning is to add it 10-20 secs after the onions). </span></li></ul><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Add the prawns and cook for about 1 minute. </span></li></ul><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Add choy sum and toss to coat in the oil. </span></li></ul><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">When the prawns are almost cooked through, add egg and scramble. </span></li></ul><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Add the tomatoes, tofu puffs, bean sprouts and noodles. Toss for about 2 minutes, or until the tomatoes and tofu soften.</span></li></ul><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Optional Step - You can induce noodle toasting or Wok Hei at this point by laying the noodles around the wok and letting them toast with out tossing them for a minute or 2.</span></li></ul><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Add all the sauces and mix well. </span></li></ul><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Fry for a another minute or 2 to caramelize the sauces a little.</span></li></ul><span style="font-size: medium;"><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Garnish with fresh cucumber, wedge of lime and some fried shallots.</span><br /><span style="font-family: arial;">Serve hot.</span></span></div></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 tbsp kecap manis<br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;">Method</span><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /><span style="font-size: medium;">Enjoy!</span></span></div><p style="text-align: left;"> </p>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-499680051229959732021-02-08T12:07:00.004+08:002021-02-08T12:07:26.772+08:00Lobster Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFPTWcGp2ZW9hsE1BPfPYOYiQm5g84wPN6_VonB4kxFu-yqb9dX9CE1dCE5oq6MoeXUJjDqwYPQGAa0rrLknnVg7hWInQek8WKDKniAGoO5jE_7y9JzvOlyoaWOGkKNXkndbCPZu7wEM/s6000/IMG_0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFPTWcGp2ZW9hsE1BPfPYOYiQm5g84wPN6_VonB4kxFu-yqb9dX9CE1dCE5oq6MoeXUJjDqwYPQGAa0rrLknnVg7hWInQek8WKDKniAGoO5jE_7y9JzvOlyoaWOGkKNXkndbCPZu7wEM/w640-h426/IMG_0487.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="356" src="https://www.youtube.com/embed/hM6r9wyBhmU" width="476" youtube-src-id="hM6r9wyBhmU"></iframe></div><br /><span style="font-family: arial;"><br /></span><p style="text-align: left;"></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Lobster
Noodles<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: arial; font-size: 12pt;">Saw that
the lobster tails were on special at the local supermarket. Bought 4. I didn’t
weigh them though. This is a fairly easy recipe and a wok is not a must but
recommended. </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">We really
enjoyed this dish. The sauce is crucial and it was so good.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: arial; font-size: 12pt;">What you
will need:</span></p><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">About 400
grams egg/Hokkien noodles (Cooked weight)<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">5 stalks
spring onion cut to 2 inch lengths<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">6-8 garlic
cloves chopped<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">1 inch knob
of ginger sliced<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">half a
yellow onion sliced<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">2
tablespoons oyster sauce<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">2 teaspoons
fish sauce<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">1
tablespoon soy sauce<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">1/3 cup
shaoxing wine<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">1 cup
lobster stock (made with reserved tail shells)<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p><span style="font-family: arial;"> <br /></span></o:p></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Split the
lobster tails lengthwise down the middle. <br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Remove the
meat. Reserve the shells<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p><span style="font-family: arial;"> <br /></span></o:p></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Cut the
meat in to 1 inch chunks. Season with a pinch of salt and set aside in the
fridge until ready to fry.<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p><span style="font-family: arial;"> <br /></span></o:p></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Lobster
stock:<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Boil shells
with some garlic and a quarter of the spring onion<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Set to low
simmer for about 20 mins<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p><span style="font-family: arial;"> <br /></span></o:p></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">lightly
dust the meat in plain flour and shallow fry for 1 - 1 1/2 minutes each side.<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Set aside
on a cooling rack<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p><span style="font-family: arial;"> <br /></span></o:p></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Heat 2
tablespoons cooking oil in a wok.<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Fry onions
and noodles in a hot wok with some oil until some charring is present on the
noodles. Add a splash of soy sauce<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Remove from
wok and set noodles aside<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p><span style="font-family: arial;"> <br /></span></o:p></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">100 grams
of butter in a wok in over medium heat.<br /> </span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">When fully melted
add in the ginger, garlic and spring onions.<br /> </span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Fry until
fragrant and spring onions are fully wilted.<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Add the
oyster sauce, fish sauce and soy sauce. mix well.<br /> </span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Add Chinese
rice wine and stock. Use stock to adjust the viscosity of the sauce to your liking.<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Ladle the
sauce over the noodles and place fried lobster meat on top.<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Garnish with
more spring onions if you like<br /></span></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p><span style="font-family: arial;"> <br /></span></o:p></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: arial;">Enjoy!</span></span></div>
<br /><p></p>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-76596069869698831082020-12-31T13:11:00.001+08:002020-12-31T13:11:58.815+08:00Fried Egg Noodles with Prawn<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQtAp4DFDQNEolLHef0SgvEn2lnxuuSe4vySYyGL2tKhF19qKbBVJo6LPcCrc39rCUSpVzMsmh7fc6bl6NpAdDH5-sa5g7zbh2VaDQuwH7qwZ1HXbHC-zQrqEJDvRfaGfnvB_llbFElE/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQtAp4DFDQNEolLHef0SgvEn2lnxuuSe4vySYyGL2tKhF19qKbBVJo6LPcCrc39rCUSpVzMsmh7fc6bl6NpAdDH5-sa5g7zbh2VaDQuwH7qwZ1HXbHC-zQrqEJDvRfaGfnvB_llbFElE/w640-h426/SL+IMG_0554+2.jpg" width="640" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="354" src="https://www.youtube.com/embed/fdmSWyuQVww" width="475" youtube-src-id="fdmSWyuQVww"></iframe></div><p><span style="font-family: arial;">Awesome way to
use egg noodles. So flavourful and satisfying. Using prawn stock is optional but
highly recommended. I honestly eat 2 servings on my own... yeah I know I'm not supposed to.</span></p><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;"> <o:p> <br /></o:p>Here is what
you will need for 2<br /><o:p> </o:p></span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="background-color: white; color: rgba(0, 0, 0, 0.87); white-space: pre-wrap;"><span style="font-family: arial;">About 200 grams of egg noodles</span></span><span style="font-family: arial;"><o:p><br /></o:p>About 250 grams
of prawns – Peeled and cut into 1cm pieces.<br />Set the meat aside
or in fridge until ready to fry</span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;">Bunch of baby spinach or your preferred Asian greens</span><span style="font-family: arial;"><br /><o:p> <br /></o:p>For Prawn stock:<br />Put the heads
and shells in a small saucepan<br />Add about 1 -1.5
cup of water in saucepan with prawn heads and shells<br />Bring to a boil
and then Simmer over low heat for 10 mins<br /><o:p> <br /></o:p>Half a large
yellow onion – Sliced<br />1 stalk chopped
spring onions for garnish<br />8 - 10 cloves
of garlic chopped<br /><o:p> <br /></o:p>Sauce:<br />1 tablespoon
fish sauce<br />2 tablespoons
soy sauce<br />2 tablespoons
oyster sauce<br />Mix all the
above in a small bowl<br /><o:p> <br /></o:p>Method<br /> Heat oil in wok
over high heat<br />Add onions and
fry for about 15 seconds<br />Add the chopped
garlic - Fry for about 1 minute or so<br />Add the prawn
meat, fry for about 1 minute<br />Add the eggs
and scramble<br />Add the spinach
and wilt them a little<br />Add the noodles
and fry<br />Add the sauce
and mix well<br />Add the prawn
stock - you may not need all of it<br /><span style="line-height: 107%;">Fry for another 20 seconds or so and you are
ready to serve.</span></span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;"><span style="line-height: 107%;"><br /></span></span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;"><span style="line-height: 107%;">Enjoy!</span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-30805641293277444142020-12-18T08:48:00.004+08:002020-12-18T08:48:47.008+08:00GARLICKY EGG FRIED RICE - NO WOK REQUIRED<div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EDtR0HOe4QKGSsdIfgG_Z6jOFyEUnpum9gXsh9w47-UnaXnsH5ROaH1sR7h9eCnV21Tn6Q4U65ScaYMxeUOw96gjnAFMQNFINdwJCNpwnWrCh9L4btspEcBe9TaNnfdi8Hd1kSdtHwA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4000" data-original-width="6000" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EDtR0HOe4QKGSsdIfgG_Z6jOFyEUnpum9gXsh9w47-UnaXnsH5ROaH1sR7h9eCnV21Tn6Q4U65ScaYMxeUOw96gjnAFMQNFINdwJCNpwnWrCh9L4btspEcBe9TaNnfdi8Hd1kSdtHwA/" width="640" /></a></div><br /></span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="360" src="https://www.youtube.com/embed/piLb_yoDwPo" width="519" youtube-src-id="piLb_yoDwPo"></iframe></div><br /><span style="font-family: arial;"><br /></span><span style="font-family: arial;">A method for garlicky
egg fried rice that does not require a wok. A wok is almost always better for
fried rice but if you don’t have one or not inclined to use one, this is a
viable alternative.<br /> </span><span style="font-family: arial;">The steps are
also easy to follow and stress free.<br /></span><o:p><span style="font-family: arial;"><br />What you will need:<br /><ul style="text-align: left;"><li><span style="font-family: arial;">400 grams
cooked short grain rice (refrigerated overnight)</span></li><li><span style="font-family: arial;">Beat 3 eggs
with a splash of soy sauce</span></li><li><span style="font-family: arial;">1 Large yellow
onion - chopped up (I used a food processor)</span></li><li><span style="font-family: arial;">12-15 garlic
cloves – chopped</span></li><li><span style="font-family: arial;">2 stalks spring
onions -sliced</span></li><li><span style="font-family: arial;">Soy Sauce</span></li><li>Salt and pepper</li></ul></span></o:p></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;">Method:</span></div><ul style="text-align: left;"><li><span style="font-family: arial;">Heat some oil
in a large frying pan over medium-high heat</span></li><li><span style="font-family: arial;">Add the onions
- Fry for about 3-4 mins - until they soften a little</span></li><li><span style="font-family: arial;">Add in the
chopped garlic</span></li><li><span style="font-family: arial;">Fry for until
browned, about 6-8 mins</span></li><li><span style="font-family: arial;">When onions and
garlic are browned and fragrant - Remove from pan and set aside</span></li><li><span style="font-family: arial;">In the same pan
- add the rice on a Medium high heat</span></li><li><span style="font-family: arial;">Allow the rice
to fry and dry out a little in the pan</span></li><li><span style="font-family: arial;">After about a minute add the beaten
eggs</span></li><li><span style="font-family: arial;">Mix well,
coating the rice grains with egg</span></li><li><span style="font-family: arial;">Add the fried onions
and garlic when eggs are almost cooked through</span></li></ul><div><span style="font-family: arial;">(Note if you adding a pre-cooked protein/meat - add it at this point.)</span></div><ul style="text-align: left;"><li><span style="font-family: arial;">Add about a
tbsp of soy sauce</span></li><li><span style="font-family: arial;">Salt and pepper
to taste</span></li><li><span style="font-family: arial;">Turn of the
heat and mix in the spring onions</span></li></ul><div><span style="font-family: arial;">Serve and enjoy!</span></div><p style="text-align: left;">
<span style="font-family: arial;"><br /></span></p><p style="text-align: left;"><br /></p>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com1tag:blogger.com,1999:blog-5156903681194251716.post-16070860901077577362020-12-11T07:44:00.001+08:002020-12-11T07:44:07.284+08:00SPICY MINCE BEEF WITH THAI BASIL STIRFRY. (PAD KAPRAO)<p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnOfOkfqJWO8GP4BG4pUlEB4n0SE7oHSbY-RmAazzROxwiyAjDokq72cc1BLfRwr7VhYdSRKS6wK1jvYhaj7EokBsxbMSxR1JwZdmGPGQWlEAJDFgJumSg7A-dL3BeKp66d3UC4Lyhdg/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1160" data-original-width="2048" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnOfOkfqJWO8GP4BG4pUlEB4n0SE7oHSbY-RmAazzROxwiyAjDokq72cc1BLfRwr7VhYdSRKS6wK1jvYhaj7EokBsxbMSxR1JwZdmGPGQWlEAJDFgJumSg7A-dL3BeKp66d3UC4Lyhdg/w640-h362/Thumbnail+1.jpg" width="640" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="362" src="https://www.youtube.com/embed/6kKq1fFeJ8k" width="435" youtube-src-id="6kKq1fFeJ8k"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: left;"><span style="font-family: arial;">Pad Kaprao - My favourite dish when I was living in Thailand. Chicken and Pork variants are the most common, but I love the minced beef variant the most. It’s a typically very spicy dish, a big part about what I love about this dish. The deep fried egg just makes it even more enjoyable. </span><br /><span style="font-family: arial;"><br /></span><span style="font-family: arial;">It actually made using Holy Basil (Kaprao) but couldn’t get my hands on any so I used Thai basil instead. </span><br /><span style="font-family: arial;"><br /></span><span style="font-family: arial;">I just bought a couple of very young Holy Basil plants. I will upload a version using holy basil when I get a good harvest of leaves of the plants. (Fingers crossed)</span><br /><span style="font-family: arial;"><br /></span><span style="font-family: arial;">300 grams of beef mince</span><br /><span style="font-family: arial;">150 grams long beans</span><br /><span style="font-family: arial;"><br /></span><span style="font-family: arial;">To make the sauce:</span></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: arial;">1 tbsp oyster sauce</span></li><li><span style="font-family: arial;">1 tbsp dark soy sauce</span></li><li><span style="font-family: arial;">1 tbsp light/regular soy sauce</span></li><li><span style="font-family: arial;">1 tbsp fish sauce</span></li><li><span style="font-family: arial;">2 tsp sugar</span></li><li><span style="font-family: arial;">1 tbsp water</span></li></ul><span style="font-family: arial;">Mix all the above in a bowl<br /><br /><ol style="text-align: left;"><li><span style="font-family: arial;">Separate the leaves of 1 bunch Thai basil</span></li><li><span style="font-family: arial;">Cut 150 grams of beans into 1 cm pieces</span></li><li><span style="font-family: arial;">Dice half an onion</span></li><li><span style="font-family: arial;">Slice 1 large chilli</span></li><li><span style="font-family: arial;">Slice 8 bird's eye chillies (Reduce or increase to your preference)</span></li><li><span style="font-family: arial;">Chop 6 garlic cloves</span></li><li><span style="font-family: arial;">300 grams of beef mince</span></li><li><span style="font-family: arial;">Season with salt and pepper</span></li></ol></span><p></p><p style="text-align: left;"><span style="font-family: arial;">Method:</span></p><p style="text-align: left;"><span style="font-family: arial;">Fry an egg, Thai street style (</span><span style="font-family: arial;">It just means use more oil and high heat, almost deep frying)</span><br /><span style="font-family: arial;"><br /></span></p><ol style="text-align: left;"><li><span style="font-family: arial;"><span style="font-family: arial;">Oil in hot wok with high heat</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">Fry chillies and garlic until garlic is golden brown and aromatic</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">Add beef mince into the wok - break the mince up</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">Add the beans and onion into the wok</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">Add sauce and mix well</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">Turn off heat and mix in basil leaves</span></span></li></ol><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Ladle onto steamed rice – making sure to get some of the sauce.</span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">I hope that you enjoy this dish as much as I did!<br /></span><div><br /></div><div><br /></div></div>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-1813674144380015732020-12-06T19:54:00.013+08:002020-12-06T20:33:43.669+08:00Spicy Asian Lamb Cutlets<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCfBYjCz6qWZ3JEF0koAuMV5WfKhtvFfdezquhDFKLaQ24lP2ZiF7GbvDvqzbAnuoTUHfZK1lVdjVPJmNTiMVyrue2BE4-fCgDpb1sMBpmmQmAxVob-h6quPaPsb1ivN2ZYtfEi8sbm8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCfBYjCz6qWZ3JEF0koAuMV5WfKhtvFfdezquhDFKLaQ24lP2ZiF7GbvDvqzbAnuoTUHfZK1lVdjVPJmNTiMVyrue2BE4-fCgDpb1sMBpmmQmAxVob-h6quPaPsb1ivN2ZYtfEi8sbm8/w640-h426/IMG_0224.JPG" width="640" /></a></div><br /> <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="348" src="https://www.youtube.com/embed/2PE_6BCexrk" width="479" youtube-src-id="2PE_6BCexrk"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;"><span color="rgba(0, 0, 0, 0.87)" style="white-space: pre-wrap;">I ordered the rack of lamb online. It was everything I expected when it arrived. Was afraid to screw up the lamb so I decided to try sous vide this time. Pairing it with an awesome fish sauce caramel (inspired from my visits to Chin Chin in the Melbourne CBD). The results where amazing. Charred tender lamb that is sweet, sour and savoury at the same time.</span><br /> <br />1kg rack of
lamb - I cut it into 2
bones per cutlet<br /> <br /><b>For the
marinade:</b><br />2 tbsp Garlic
powder<br />2 tbsp onion
powder<br />1 tsp ginger
powder<br />1 tsp chilli
flakes<br />2 tbsp fish
sauce<br />2 tbsp soy
sauce<br />3 tbsp kecap
manis<br />Juice of 1 lime<br />1 tsp white
pepper powder<br />1 tbsp water</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;"><br />Mix all the
above in a bowl.<br />Put in with
lamb in resealable bag and leave in fridge overnight.<br /><br /><b>For the Fish
Sauce Caramel</b><br />slice 1 stalk
lemon grass<br />slice 4 kaffir
lime leaves<br />slice 1 knob of
ginger<br />1 handful of
Thai basil<br />250 grams dark
brown sugar<br />half cup of
fish sauce<br />50 ml water<br />1-2 star anise<br /><br /><b>Method:</b></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: arial;"><b>Fish Sauce Caramel</b><br /></span></p><ol style="text-align: left;"><li><span style="font-family: arial;"><span style="font-family: arial;">Put all the
above in a small pot or saucepan</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">Bring to a boil
over stove</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">Reduce heat to
low and simmer for 15 mins</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">When cooled
down, strain into a jar and store.</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">It keeps in the
fridge up to 3 weeks.</span></span></li><li><span style="font-family: arial;"><span style="font-family: arial;">Strain into jar
and store in the fridge up to 3 weeks</span></span></li></ol><span style="font-family: arial;"><br /><b>Cooking the Lamb</b><br /><ol style="text-align: left;"><li><span style="font-family: arial;">Cook the lamb
in a water bath at 59 degrees Celsius for 1.5-2 hours. (For medium)</span></li><li><span style="font-family: arial;">I started the
charcoal fire 20 mins before searing</span></li><li><span style="font-family: arial;">I used a charcoal
BBQ but a cast iron skillet or huge blow torch would work too.</span></li><li><span style="font-family: arial;">Grill the
cutlets fat side down first. Then char-grill the rest of the surface area.</span></li><li><span style="font-family: arial;">With sous-vide
the lamb is already cooked to the temp that you want you do not want to cook
the cutlets further. Just want to get some nice charring on.</span></li><li><span style="font-family: arial;">When at desired
charring, remove from heat and plate.</span></li><li><span style="font-family: arial;">Drizzle fish
sauce caramel liberally .</span></li></ol><o:p></o:p></span><p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: arial;">Enjoy!</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3-N1Y0bIuwpKtbGJJ9LywZtOZzmDzoxrp4Do_m79D_IWnNdv0YW_1qIVf1Y5LibxsPSJOqQbSlEcvsR-PmvL1i4BW7oh_2CvXruUMOT2ePuuCzoOPwanlXdTr5OjG1ODHtV2V-Yh7TI/s1920/Untitled_1.42.1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3-N1Y0bIuwpKtbGJJ9LywZtOZzmDzoxrp4Do_m79D_IWnNdv0YW_1qIVf1Y5LibxsPSJOqQbSlEcvsR-PmvL1i4BW7oh_2CvXruUMOT2ePuuCzoOPwanlXdTr5OjG1ODHtV2V-Yh7TI/w640-h360/Untitled_1.42.1.jpg" width="640" /></a></div><br /><span style="font-family: arial;"><br /></span><p></p><br /></div><p></p>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com1tag:blogger.com,1999:blog-5156903681194251716.post-66893913890369543262020-12-03T21:21:00.018+08:002020-12-03T22:16:29.968+08:00<p><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw014aMb3dfRC9JsmX6n27TyumvAZW3_ULX6fBT3lsA3X8zYGDbhB1rhPRIIlIUDW0EKny1kksETPZlar1rDcOqfhJvCXYNWqPbeVOSrQCmnxRor_sUMEAvdLqRKLdPwH4EHHidTpZF1c/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3245" data-original-width="5305" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw014aMb3dfRC9JsmX6n27TyumvAZW3_ULX6fBT3lsA3X8zYGDbhB1rhPRIIlIUDW0EKny1kksETPZlar1rDcOqfhJvCXYNWqPbeVOSrQCmnxRor_sUMEAvdLqRKLdPwH4EHHidTpZF1c/w640-h392/IMG_0167+2.jpg" width="640" /></a></div><br /><br /><p></p><p><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><iframe allowfullscreen="" class="BLOG_video_class" height="352" src="https://www.youtube.com/embed/dueL3JS2rck" width="480" youtube-src-id="dueL3JS2rck"></iframe></span></span></div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">This is a simple chicken stir-fry and I don't feel like using a wok. Your basic East Asian ingredients and sauces. A dish that anyone can put together.</span></span><p></p><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Ingredients that you'll need:</span></span><div><span color="rgba(0, 0, 0, 0.870588235294118)" style="font-family: arial;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: arial;"><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;">500gm chicken thighs - </span><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"> - cut to 2 cm pieces</span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">1 red capsicum - cut to 2 cm pieces</span></span></div><div><span style="font-family: arial;"><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;">1/2 yellow onion - </span><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;">cut to 2 cm pieces</span><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"> </span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">2 bird's eye chillies - sliced</span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">4 garlic cloves - chopped</span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">1 knob of ginger - sliced</span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">1 stalk curry leaves</span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">(There was broccoli stem in the video, I just happened to have some around)</span></span></div><div><span style="font-family: arial;"><br /></span></div><div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Chicken marinade
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp corn starch
1 tbsp sesame oil
1/2 teaspoon white pepper powder (or to taste)
Sauces added into stirfry
2 tbsp soy sauce
2-3 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp Shaoxing wine
Optional suggestions
Add 1 -2 tablespoons of dark soy sauce for some colour and sweetness</span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Method: </span></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Mix the cut chicken with all the marinade ingredients.</span></span></li><li><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">leave in the fridge for at least an hour, up to overnight.</span></span></li><li><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">When ready to start frying, take chicken out of the fridge.</span></span></li><li><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">In a large frying pan or wok, heat some oil over medium high heat.</span></span></li><li><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">When oil is hot, add chicken pieces into the pan. </span></span></li><li><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Cook for about 15 mins until almost cooked through and there is some browning on the chicken. </span></span></li><li><span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Remove from the pan and set aside.</span></span></li><li><span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Wipe the pan down</span></span></li><li><span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">In the same pan, add some oil and heat pan - Medium high heat.</span></span></li><li><span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Fry garlic and curry leaves till fragrant - about 2-4 minutes</span></span></li><li><span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Fry rest of the vegetables till lightly browned</span></span></li><li><span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Chicken back in the pan and cook through</span></span></li><li><span style="font-family: arial;"><span style="font-size: 15px; white-space: pre-wrap;">At the end, add all the stir fry </span><span style="font-size: 15px; white-space: pre-wrap;">sauces</span><span style="font-size: 15px; white-space: pre-wrap;">. </span></span></li><li><span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Mix well for another 1-2 minutes. </span></span></li><li><span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Serve with steamed rice.</span></span></li></ul><span style="font-family: arial;"><span style="font-size: 15px; white-space: pre-wrap;"></span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></span></div><div><span color="rgba(0, 0, 0, 0.87)" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Enjoy!</span></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br />Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com1tag:blogger.com,1999:blog-5156903681194251716.post-44332639910340041322020-11-28T21:05:00.003+08:002020-11-28T21:23:22.023+08:005 Spice Chicken Rice<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNDhquJtA2p6cOgGTb9imEbnLoyQTPXFZ5-Xww89xmXBj7MyWeI6NZGpcSAzBXjgvZ8dxvjLXTt2xos9CgJtObnga6SWWp28_qtnqtJoCbHZc6QxWFZZaN6dVcOGdxXRlkZcXUD6UgQg/s6000/IMG_0045.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNDhquJtA2p6cOgGTb9imEbnLoyQTPXFZ5-Xww89xmXBj7MyWeI6NZGpcSAzBXjgvZ8dxvjLXTt2xos9CgJtObnga6SWWp28_qtnqtJoCbHZc6QxWFZZaN6dVcOGdxXRlkZcXUD6UgQg/w640-h426/IMG_0045.JPG" width="640" /></a></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="362" src="https://www.youtube.com/embed/Zhe24bby2Og" width="480" youtube-src-id="Zhe24bby2Og"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>I always make this when I have a hankering for Singapore style Hainanese Chicken Rice.</p><p>Its like a shortcut so I don't have to go through the process of roasting or poaching a whole chicken. Especially when we cook for two most of the time. Also we prefer dark meat so we just by thighs from the local poultry shop for convenience. </p><p>The marinade gives the chicken thighs that extra savory hit that is just so good. It reminds me of the roasted variant of Hainanese Chicken Rice.</p><p style="text-align: left;">For the marinade (Good for about 6 thighs)<br /></p><ul style="text-align: left;"><li>4-5 tbsp soy sauce</li><li>1 tbsp rice wine vinegar</li><li>2 tbsp Shaoxing wine</li><li>3 tbsp Sesame oil</li><li>1 tbsp onion powder</li><li>1 tbsp garlic powder</li><li>1 tsp ginger powder</li><li>1/2 tsp 5 spice powder</li><li>1/2 tsp white pepper powder</li><li>50-70 ml water</li></ul><p></p><div>For the dressing/sauce (2 Servings)</div><div><ul style="text-align: left;"><li>1 tsp sugar</li><li>2 tbsp soy sauce</li><li>1 tbsp sesame oil</li></ul></div><div><p>Method</p><p style="text-align: left;"></p><ol style="text-align: left;"><li>Mix the marinade ingredients in a large bowl: </li><li>Mix chicken thighs with marinade and store in a container or zipper bag. </li><li>Leave in the fridge to marinade or at least an hour, overnight if possible.</li><li>When ready to cook, preheat oven to 190 C (fan forced)</li><li>Cook chicken skin side up for about 25 mins. Cooking time may vary with size of meat and oven type.</li><li>When cooked, remove chicken thighs from banking try and allow to rest while you make the dressing.</li><li>Mix all ingredients well in a small bowl, making sure sugar is dissolved.</li><li>Serve with chicken rice (Rice cooked with Chinese style chicken broth) or plain rice.</li><li>Add on your preferred side greens.</li><li>Drizzle the dressing on the chicken and greens. </li></ol><div>Enjoy.</div></div>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com1tag:blogger.com,1999:blog-5156903681194251716.post-74462316540852566842020-11-27T21:44:00.009+08:002020-11-28T20:33:22.387+08:00Mushrooms and Rösti, topped with an egg.<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfQNCbpeNKht6C-mLZXH943bDtwg_OwcIiSX0GfOi-sFz-wy5WARklFhTAsYVmt_VlGLUncoYW8Wqtar1ngTW6e4QIqLn215BsqPHCAE62bSezQkoSSS6ouaGfEYK1ZpD22Q5wnMuTR8/s2048/Mushroom+and+Rosti+Thumbnail+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2046" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfQNCbpeNKht6C-mLZXH943bDtwg_OwcIiSX0GfOi-sFz-wy5WARklFhTAsYVmt_VlGLUncoYW8Wqtar1ngTW6e4QIqLn215BsqPHCAE62bSezQkoSSS6ouaGfEYK1ZpD22Q5wnMuTR8/w640-h640/Mushroom+and+Rosti+Thumbnail+3.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="349" src="https://www.youtube.com/embed/JuMD7EF-RZ4" width="484" youtube-src-id="JuMD7EF-RZ4"></iframe></div><p><b style="background-color: white; color: #202122; font-family: sans-serif; font-size: 14px;">Rösti</b><span face="sans-serif" style="background-color: white; color: #202122; font-size: 14px;"> or </span><b style="background-color: white; color: #202122; font-family: sans-serif; font-size: 14px;">rööschti</b><span style="background-color: white;"><span face="sans-serif" style="color: #202122;"><span style="font-size: 14px;"> - A type of potato fritter from Switzerland. Similar to a hashbrown I guess. but usually cook in a pan instead of a deep fryer.</span></span></span></p><p><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">We had potatoes and mushrooms in the house, wanted to jazz them up a little. </span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">Spring onion and thyme were from our back yard.</span></p><p><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">I made this one thin as I wanted it crispy. This is thinner than a traditional rösti I guess. Haven't had or made that many to be 100% sure. Those that I have had were thicker and larger.
Important to get the mushrooms browned to intensify the flavour.
<b>Recipe:
</b>1 Large Potato ~ 250 grams (Julienne or grated)
Half and medium/small onion (finely chopped/diced)
2 garlic cloves (finely chopped)
6 mushrooms ~ 250 grams(sliced)
knob of butter
2-3 sprigs of thyme
1 egg</span></p><p><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;"><b>Method:</b></span></p><p style="text-align: left;"><span face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">1. Fry egg sunny side up.</span></p><p style="text-align: left;"><span face="Roboto, Noto, sans-serif"><span style="font-size: 15px; white-space: pre-wrap;"><b>Potato</b><br /></span></span><span face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;"></span><span face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">2. Heat a flat fry pan with some oil.
3. Put potatoes in pan set to medium heat.</span><br /><span face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">4. Cook until both sides are crispy.</span></p><p style="text-align: left;"><span face="Roboto, Noto, sans-serif"><span style="font-size: 15px; white-space: pre-wrap;"><b>Mushrooms</b><br /></span></span><span face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">5. In a </span><span face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">separate</span><span face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;"> pan heat some oil over high heat. </span><br /><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">6. Then add onion and garlic. Fry till softened and light brown. </span><br /><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">7. Add mushrooms and fry until browned.</span><span face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;"></span></p><p style="text-align: left;"><span face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;"></span></p><p style="text-align: left;"><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;"><b>Assembly - </b></span></p><p style="text-align: left;"></p><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">8. Mushrooms on the potato and top with fried egg.</span><br /><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">9. Garnish with fresh herb of your choice.</span><br /><p></p><p><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;">Also, a short cut would be to use frozen/store-bought hash browns and just cook the shrooms yourself. Also, grate the potatoes if you don't want to julienne them.</span></p>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com1tag:blogger.com,1999:blog-5156903681194251716.post-23638243205875282612020-11-27T21:23:00.005+08:002020-11-27T21:23:56.524+08:00Pad See Ew - My first video post<p><span face=""segoe ui historic", "segoe ui", helvetica, arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px;">Pad See Ew - Flat rice noodle stir fried with gai lan, bean sprouts, egg, garlic, soy sauce, fish sauce, kecap manis, oyster sauce. Used rendered pork fat as the cooking fat, Used a seared a scotch fillet as the main protein. Still fairly new at the whole video while cooking thingy. Love the flavour of this quintessential Thai street dish. Much like Char Kway Teow in SG.</span></p><p>Video here - <a href="https://youtu.be/oPD8RXSIAYk">https://youtu.be/oPD8RXSIAYk</a></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UUikrEA7G3GeNCkG-jDvBgZgvSS__LORv-S5c7Hnzwhdia-x_G2yBAULo1p1HNf5b5VG8IaUt4_slQ5cJjZzaOODLxgwqvtdi9weYXZa6CVBH0gN110UQzqsJnX8TjzvCtLRN_yerVQ/s2048/PadSeeEw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1967" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UUikrEA7G3GeNCkG-jDvBgZgvSS__LORv-S5c7Hnzwhdia-x_G2yBAULo1p1HNf5b5VG8IaUt4_slQ5cJjZzaOODLxgwqvtdi9weYXZa6CVBH0gN110UQzqsJnX8TjzvCtLRN_yerVQ/s640/PadSeeEw.jpg" /></a></div><span face=""segoe ui historic", "segoe ui", helvetica, arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px;"><br /></span><p></p><p><span face=""segoe ui historic", "segoe ui", helvetica, arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px;">What you will need to serve 2</span></p><p></p><p style="margin: 0cm;"><span style="color: #050505; font-size: 11.5pt;">2 tbs extra pork lard or vegetable oil</span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">6 cloves garlic - chopped</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">200-300 grams beef sirloin that I pan seared till medium rare beforehand</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3 eggs - beaten</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">200-300 grams flat rice noodles (Kway Teow or Cheong Fun)</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 tbsp soy sauce</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 bunch gai lan cut into 5cm lengths</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">50 grams bean sprouts (optional)</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 tbsp kecap manis</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 tbsp oyster sauce</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 tbsp crispy shallots</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p> </o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">In a work or large skillet, heat the lard (or oil)
on medium heat.</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Once oil or lard is hot, add the garlic. Fry till
fragrant (a hint of sulphur).</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Turn up heat to high.</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Add the eggs and scramble. </span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Once the eggs are almost cooked through add the
noodles and stir fry. </span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Mix well and then add the soy sauce, beef and bean
sprouts.</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Add the kecap manis and oyster sauce.</span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Stir Fry and then add the gai lan and fry till
the sauce caramelizes a little. </span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Turn off the heat and serve immediately. </span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0cm 36pt; mso-list: l0 level1 lfo1; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-indent: -18pt; widows: 2; word-spacing: 0px;"><!--[if !supportLists]--><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Garnish with fried shallots and chillies if
desired. </span><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: black; font-size: 13.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p> </o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span face="calibri, sans-serif" style="color: #050505; font-size: 11.5pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Enjoy!</span></p><p></p>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-57176672386900666612018-12-18T12:41:00.002+08:002019-03-12T08:34:31.991+08:00Prawn NoodlesHokkien Prawn Noodles / Har Mee<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeDzE0Lt6QXQm5AiaVrt0dSHaYTEDa1ZENWdPNVV2pOKDTZ2cNvv7n5Rrv2h_kz1xGvcndjlVj1ps3gjIptJ42-ZBdcIKS7g2JY71vDYkXUlopRh8ued1RAN0QlI8-I11LxlYHA-74hM/s1600/IMG_20181217_164306_309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1316" data-original-width="1315" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeDzE0Lt6QXQm5AiaVrt0dSHaYTEDa1ZENWdPNVV2pOKDTZ2cNvv7n5Rrv2h_kz1xGvcndjlVj1ps3gjIptJ42-ZBdcIKS7g2JY71vDYkXUlopRh8ued1RAN0QlI8-I11LxlYHA-74hM/s640/IMG_20181217_164306_309.jpg" width="638" /></a><br />
<br />
A mainstay of the street food scene in Singapore and Malaysia. The dish is Hokkien noodles served in a stock that is made with pork bones and prawn heads/shells which gives it its unique flavour. The stock is sweet and savoury at the same time, which leads to lovers of this dish slurping to the bottom of the bowl.<br />
<br />
Each family will have their own version of this dish. This is my version of the dish, a variant of my mom's recipe. She didn't really give me a recipe though. This is based of what I remember while watching her cook, plus some tweaks of my own. Being a meat lover, I serve this with braised pork ribs.<br />
<br />
Also, when I serve this dish, I don't like shells on my prawns. Many famous stalls that leave the shells on, even after butterflying the prawns. Its a personal preference, I am using chopsticks and I don't really want to be putting them down to shell the prawns or to be spitting shells throughout my meal. I find it very distracting.<br />
<br />
<b>What you will need to serve 4 - 6</b><br />
<br />
<b>Stock:</b><br />
Pork Bones - About half a kilo at least.<br />
Prawns - About 600 grams - Shelled, save the heads and the shells. Store flesh separately.<br />
Pork Ribs - About 600-800 grams - Cut to individual rib bones.<br />
White peppercorns - 1 Tablespoon<br />
Garlic - 1 bulb or a dozen cloves - Lightly crushed.<br />
Oyster Sauce - 3 Tablespoons<br />
Dark Soya Sauce - 1 Tablespoon<br />
Light Soya Sauce - 2 Tablespoons<br />
1 Chicken Stock cube<br />
Sugar - 1 Tablespoon<br />
<br />
<b>Noodles and Garnish:</b><br />
Fried Shallots (Store bought is fine)<br />
Crispy Fried Pork Lard bits (Optional)<br />
KangKong (Water Spinach) - Washed, cut to 4 cm lengths. About a handful per serving,<br />
Beansprouts - About 100 grams. About a handful per serving,<br />
Chilli Powder / Fresh Chillies - Optional<br />
100grams - Egg Noddle or Hokkien Noodle per serving.<br />
<br />
Making Lard Cubes. (About .5 Kg of Pork Lard is a good amount)<br />
<br />
The Pork Lard is optional. It is my opinion that it just takes the dish to another level. Cut the pork fat into 1 cm cubes or slightly larger. In a pan, slowly heat up the cubed fat. The lard cubes will start to sweat and you will see liquid fat will start to pool in your pan. Keep the heat medium low. Before long, the cubes will be swimming in oil. At this point you can turn up the heat to get a good browning on the cubes. Do not walk away if you can help it - as they can burn very quickly from this point.<br />
<br />
Once you get a nice brown colour on the cubes, separate the solids from the liquid fat.<br />
<br />
I like to store the crispy cubes in a paper-lined air tight container and the liquid fat in glass container.<br />
<br />
The liquid fat stores well in the fridge. Up to weeks. Try using them in your stir fries, its next level stuff. 1 thing to note when using pork fat with stir-frying, us a smaller amount than you would with regular cooking oil, or your dish might get a tad greasy.<br />
<br />
<b>Making the stock:</b><br />
<br />
Heat up 2-3 Tablespoons of oil (or Pork Fat - recommended) in a large stock pot or a wok. Add the garlic, white peppercorns, ginger and the prawn heads/shells and roast till the shells turn pink/red and garlic just starts to brown. Add the oyster sauce and continue roasting. You want the oyster sauce to start caramelizing but not burn.<br />
<br />
If you are doing the roasting directly in the stockpot, add in 2.5 litres of water.<br />
<br />
If using a wok or frying pan - deglaze with some water, about half a litre or so. Bring to a boil and then transfer to a large stockpot then add the rest of the water into the pot.<br />
<br />
Add the pork bones, chicken cube, sugar, Light and Dark soya sauce into the pot.<br />
<br />
Cover and bring to a boil. Then lower the heat and let simmer for 2 hours.<br />
<br />
Tates and adjust as needed with Soya Sauce, pepper and sugar.<br />
<br />
Optional Step - Strain the stock. Save the pork ribs and you can discard the rest of the solids.<br />
<br />
Or you can just pick out the ribs with and strain the stock as you ladle it into serving bowls.<br />
<br />
<br />
<b>When Serving:</b><br />
<br />
Have large pot of boiling water ready.<br />
<br />
Blanch/cook each serving of noodles according to package instructions and place in the serving bowl.<br />
Blanch/cook each serving of the beansprouts and kangkong and place in the serving bowl.<br />
Blanch each serving of prawns in the stock for 2-3 minutes and place in the serving bowl.(Be careful not to overcook).<br />
Place desired amount of pork ribs in each serving bowl.<br />
Ladle hot stock into the bowl.<br />
Garnish with Shallots, Crispy Lard Cubes and Chillies as desired.<br />
<br />
Enjoy....<br />
<br />Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com1tag:blogger.com,1999:blog-5156903681194251716.post-71149002093722319062018-06-14T09:24:00.001+08:002020-02-20T10:28:08.403+08:00Grilled Lemon Grass Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGw_Xtl9B4KNtW7pNJtW-gJ3cEl1dV5IyIXNu08jpo3Oaa0V4n3hDiOWnel_8b9J2SaclVlPS4_1VlXbChm3ZaxBdSi2qcNH_Ua0-VNb0FJZkQBu65ZkJVivxgWpcmBPE-cjjpLNOyDHQ/s1600/IMG_3132.JPG" imageanchor="1"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGw_Xtl9B4KNtW7pNJtW-gJ3cEl1dV5IyIXNu08jpo3Oaa0V4n3hDiOWnel_8b9J2SaclVlPS4_1VlXbChm3ZaxBdSi2qcNH_Ua0-VNb0FJZkQBu65ZkJVivxgWpcmBPE-cjjpLNOyDHQ/s640/IMG_3132.JPG" width="640" /></a><br />
<div style="text-align: center;">
Grilled Lemon Grass Chicken</div>
<br />
I was actually inspired by a Vietnamese noodle/salad bar in South Australia. The fragrant aroma of the chicken being grilled was what drew me into that little stall in the Adelaide CBD.<br />
<br />
Its savoury, sweet and fragrant. This dish is an easy crowd pleaser, especially in a barbecue. When cooking at home in the oven, the aroma just fills the place. It is actually a variation of the chicken recipe in the <a href="https://www.homecookedsg.com/search/label/Chicken" target="_blank">Thai Chicken Salad</a> I posted some time ago.<br />
<br />
Here's what you'll need.<br />
<br />
<b>500g boneless chicken thighs</b><br />
<br />
<b>Marinade</b><br />
2 stalks fresh lemongrass - grated/minced<br />
1 tablespoon fish sauce<br />
1 tablespoons soya Sauce<br />
1 teaspoon coriander powder.<br />
1 tablespoon olive oil<br />
4 cloves garlic - grated/finely minced<br />
Ground black or white pepper<br />
Juice of half a lime<br />
<br />
<b>Garnish / Coating</b><br />
2 Tablespoons Thai sweet chilli sauce<br />
1 stalk spring onion - sliced<br />
Fried shallots<br />
<br />
<b>Method</b><br />
1. Mix all marinade ingredients in a small mixing bowl. Then marinade chicken in the mix, for at least an hour.<br />
<br />
2. If using an oven, preheat oven to 190 degrees. Lay the chicken on a baking tray skin side up. Cook for 25-30 mins. (If you want crispier skin, you can sear the skin on a skillet over the stove over high heat for a few mins before putting the chicken in the oven.)<br />
<br />
3. If cooking over a grill or barbecue, cook skin side down first, over medium heat. Should take about 6-10 mins (Depending on how hot your grill is) to get that nice rendering you want on the skin. Then flip them over, grill until cooked through. About another 4-8 minutes or so.<br />
<br />
4. Let the chicken rest for a few mins. Toss with the spring onions, shallots and Thai sweet chilli sauce. Serve.<br />
<br />
Enjoy.Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com2tag:blogger.com,1999:blog-5156903681194251716.post-28409384659305630292018-05-11T11:52:00.001+08:002018-05-11T12:27:22.673+08:00Noodles in Beef Broth<br />
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<img border="0" data-original-height="1526" data-original-width="1600" height="609" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKuoRxchfTpCKxQvUSfV8Iq4Htfb3FCh-ZwlIkVsgzFHKuebYFycCtddRufrFBIqAFGLIcykKUUCQ_G2se4xUbrGTxhTqerKwaXnUx97eoYgnO76ERiz_kYdHdE-o15RL-16mnfShiUM/s640/20180414_184105.jpg" width="640" /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">My first post in a long while. Relocation and adjustments to deal with. Hope to have more posts in the future.</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">This is comfort food that is
very simple to put together. Inspired somewhat by all the beef Pho around near
where we live. While not the same thing, its more of a short cut beef noodle
soup dish that one can put together with relative ease after work. Especially
on a cold day, this is so good. </span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">The trick to a quick dinner prep is to actually
do most of the work while the broth is simmering. Literally can be done in 45
mins or less and way more satisfying than instant noodles.<o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">You can use your own homemade beef stock, which is highly recommended. In a pinch, store bought works fine.</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">What you will need to
serve 4<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><b>For the soup / broth</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">4 pieces of star anise<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 cinnamon quill<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 teaspoon black
peppercorns<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">8 cloves garlic –
crushed with the side of a knife<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 bunch Corriander
Root – washed clean and crushed with the side of a knife – Reserve leaves for
garnish.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">4 shallots or half an onion
– sliced<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
3 tablespoons dark
soy sauce</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 tablespoon fish
sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 tablespoon oyster sauce</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">¼ cup light soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1.5 - 2 liters beef or
veal stock. (Store bought is fine, just watch the salt content)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span> </div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Garnish</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Corriander Leaves (The roots are in the soup) - chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">2 stalks Spring onion – sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Sesame oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Back/white peeper<br />
Chillies (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><b>The rest of the stuff</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">320 - 400 grams of
noodles. (Egg noodles, ramen and thai stick noodles all work well)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 cup bean sprouts (Optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 cup spinach or other
Asian greens (Bok Choy or Mustard greens are great as well)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">400-600 grams Beef
Tenderloin (Eye Fillet) – Thinly sliced.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Method</b><o:p></o:p></span></div>
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<div style="text-align: left;">
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</div>
<ol>
<li>Cut the corriander at the stem, about 2 inches above to root. Wash clean, set aside the leaves and root separately. The leaves will be used when serving.</li>
<li>Drizzle a little light
soy sauce over the beef and mix. Set aside.</li>
<li>In a large pot or
stockpot, heat some cooking oil (about 2 tablespoons) over a medium heat. When
oil is heated up, put in the Garlic, peppercorns, coriander rood, shallots, star
anise and cinnamon. Fry until fragrant. About 5 mins. Browning on the garlic
and shallots is good, just don’t burn them.</li>
<li>Add all the beef stock
into the pot. Add the soy sauces and oyster sauce and fish sauce. Stir to mix well. Bring to a boil and then lower heat, allowing to simmer for about
20mins.</li>
<li>While the broth is
simmering, cook your noodles according to packaging instructions and portion into
serving bowls.</li>
<li>Blanch vegetables and portion
into serving bowls.</li>
<li>Portion the beef over
the noodles and vegetables in the serving bowls. (yes raw)</li>
<li>Turn off the heat in
the stockpot. Pour or ladle half of the broth into each serving bowl through a
strainer. The heat from the hot broth should cook the sliced beef just right.
If you are not comfortable with rare beef, just blanch the beef in small bowl
of the broth prior to serving.</li>
<li>Garnish and serve. </li>
</ol>
<br /></div>
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<br />Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-62386304562930681222016-12-08T09:35:00.001+08:002016-12-08T09:35:34.446+08:00Thai Basil Chicken StirfryThis is a refinement of an earlier post - <a href="http://www.homecookedsg.com/2016/08/thai-minced-beef-stirfry-with-basil.html" target="_blank">Thai Minced Beef Stirfry with Basil.</a> But I used chicken this time.<br />
<br />
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<br />
Hoping for more Thai authenticity. So there is no sesame oil. I did use dark soya sauce for some sweetness and colour. Relied mainly on fish sauce for salinity.<br />
<br />
I find this recipe works better, at least I enjoyed it alot more that the minced beef one.<br />
I that find adding the basil leaves at the end preserves more the fresh basil hit.<br />
<br />
Serves 2 to 4<br />
Ingredients<br />
500g-600g Chicken Thighs, diced to roughly 1cm cubes. (Up to you if you want the skin on)<br />
1 yellow onion - sliced<br />
8 garlic cloves - roughly chopped or minced<br />
Handful of Thai basil - leaves only (use continental basil if you cannot find Thai ones.)<br />
3-4 Kaffir Lime leaves - you can use them whole or thinly sliced.<br />
3-6 bird's eye chillies (Or however much you want.) - sliced<br />
1 Large Red chilli - sliced<br />
3 tablespoons fish sauce<br />
1 tablespoon dark soy sauce<br />
2 teaspoons sugar<br />
Ground white pepper<br />
1 Tablespoon of corn flour/corn starch<br />
1 egg per person - cooked sunny side up<br />
<br />
Method<br />
1. Season the meat in a large bowl with 1 tablespoon of fish sauce, pepper and corn flour. Mix well. Leave for at least 30 mins. Using corn flour or corn starch is a technique that helps the meat stay tender and also helps with flavour retention of the meat you are marinating.<br />
<br />
2. In a small bowl, mix the rest of the fish sauce, sugar, soy sauce mix well.<br />
<br />
3. In a large wok or frying pan, heat about 2 tablespoons of cooking oil over medium high heat. When oil is heated (Its starts to shimmer and moves around the pan more easily). Add the chicken and fry until the chicken starts to brown a little on the outside on all sides (About 8-10 mins). Turn off the heat. Remove the chicken and set aside.<br />
<br />
Note: If you left the skin on the chicken, its a good idea to ensure the skin is rendered for additional flavour. Un-rendered poultry skin can be a put off, at least to me.<br />
<br />
4. There should be some oil left from frying the chicken. (If you left the skin on, there will probably more oil left in the pan than you need. You can mop some of it with a paper towel if you have to.) Turn the heat back up to medium. When oil is heated throw in the onions, garlic, chillies and lime leaves. Fry for about 4-6 minutes, sweating the onions and garlic a little, till they just start to brown and then Add all of the sauce mix. Mix well.<br />
<br />
5. Add the chicken back in next. Stir fry for another about 5-8 minutes then add all the basil leaves and turn off the heat. Mix well, until the basil leaves are wilted.<br />
<br />
6. Serve with steamed rice and a fried egg.<br />
<br />
Note: For added authenticity, the Thai street style fried egg is not the same as your "non-stick pan" sunny side up. The That street one actually use quite a bit of cooking oil. Almost shallow frying the egg till you get crispy edges and the yolk remaining runny.<br />
<br />
Enjoy!Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-2426671458344920152016-11-06T19:23:00.003+08:002016-11-06T19:23:51.591+08:00Slow Roasted Pork Belly<div id="yui_3_16_0_ym19_1_1478428341542_5863" style="-webkit-padding-start: 0px; background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 13px; padding: 0px;">
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A really great way to get maximum enjoyment from a cheaper cut of meat. The wine and stock keep the meat tender and moist. I mean really moist. I find serving this with squash and carrots make for a great meal.</div>
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This is similar to my other <a href="http://www.homecookedsg.com/2013/05/oven-braised-pork-belly.html" target="_blank">pork belly</a> recipe, but this has Crackling, how can you go wrong with proper crackling?</div>
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1 to 1.5 kg of Pork Belly Skin on</div>
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10 cloves of garlic - peeled<br />
1 yellow onion - sliced</div>
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1 Large Carrot - Roughly Chopped (Optional)<br />
Some Chilli flakes</div>
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1 cup White wine<br />
2-3 cups chicken stock.<br />
Salt and pepper to taste.<br />
Sprig of thyme.</div>
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Pre - heat your oven to 180 degrees Celsius<br />
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1. Dry the skin of the pork with a paper towel, then score the skin with a 1.5cm (does not have to be exact) checkered pattern(it will help with portions later) with a very sharp blade (Like a Stanley knife). Season thoroughly with salt and pepper, using your fingers to rub in the salt and pepper. Set the pork aside.</div>
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2. If your roasting tray can go on the stove, heat some cooking oil over a medium heat. When the oil is heated, lightly brown the carrots, chilli flakes, onions and garlic. </div>
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2b. Alternative method is to use a saute pan and transfer the contents to the roasting tray after browning. If using a pan, deglaze the pan with some stock to get all the tasty browned bits off the pan and into the tray.</div>
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3. Add the thyme to the onion and garlic mix. Place the pork - (skin side up) on top of the onions and garlic. Pour in all the wine. Then pour in just enough chicken stock to partially cover the pork. Do not let the liquid get high enough to touch the skin. Pouring just enough for the liquid level to touch the fat below the skin. (You can use the garlic/onions to prop up the pork before adding the liquid)</div>
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4. Cook in the oven for 2.5 hours or until you get the crackle you want. (Don't panic if some of the edges get burnt, you can scrape them of later.) </div>
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5. Let the pork rest for about 10 mins before carving. Use a serrated knife. Serve with your favourite grilled veg and some of the braising liquid.</div>
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6. Optional step - make a roux, about 1 tablespoon worth and mix it with the strained braising liquid for a great sauce!</div>
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Enjoy!</div>
Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-87967096784118530222016-08-03T19:23:00.003+08:002016-08-04T13:28:53.962+08:00Thai Minced Beef Stirfry with Basil<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">One of my favourite dishes when I was posted to Thailand almost 20 years ago. Colleagues and I </span></span><span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">would look out for stalls selling this dish. Also a very common dish over there. I find myself </span><span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">cooking this whenever really fresh Thai Basil pops up at the local market.</span><br />
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<span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">My rendition of this dish includes dark soy sauce and sesame oil, as I feel it adds some punch </span><span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">to the dish. The traditional recipe probably would not have used soy and sesame oil. </span></span><br />
<span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;"><br /></span>
<span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">Also to note, purists would not use anything other than fish sauce for salinity. </span><br />
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<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">Ingredients</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">500g minced or thinly sliced beef. (Can be substituted with chicken or pork)</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">1 small yellow onion - sliced</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">8 garlic cloves - roughly chopped or minced</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">Handful of Thai basil- leaves only (use continental basil if you cannot find Thai ones.)</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">2 Kaffir Lime leaves</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">4-8 bird's eye chillies (Or however much you want.) - sliced</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">4 tablespoons fish sauce</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">2 tablespoons dark soy sauce</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">2 teaspoons sugar</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">Drizzle of sesame oil.</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">Pepper</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">1 egg per person - cooked sunny side up</span></span><br />
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<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">Method</span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">1. Season the meat in a large bowl with 2 tablespoons of fish sauce and pepper. Mix well. </span></span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;"><br /></span></span>
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">2. In a small bowl, mix the rest of the fish sauce, sugar, soy sauce and a drizzle of sesame </span></span><span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">oil. Mix well.</span><br />
<span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;"><br /></span>
<span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">3. In a large wok or frying pan, heat about 2-3 tablespoons of cooking oil over medium high </span><span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">heat. When oil is heated (Its starts to shimmer and moves around the pan more easily) throw in </span><span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">the onions and garlic. Fry for about 2-3 minutes, sweating the onions and garlic a little.</span><br />
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<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">4. Add the meat next. While frying, use the spatula to break up the meat a much as you can. </span></span><span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">Fry for about 5-8 minutes, until the meat is about halfway cooked through.</span><br />
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;"><br /></span></span>
<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">5. Add in the chillies, lime leaves and the sauce mix. Mix well. Continue to fry until meat is </span></span><span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">cooked through. About another 7-10 mins or so. Turn off the heat and add in the basil leaves, </span><span style="font-family: "helvetica neue", "segoe ui", helvetica, arial, "lucida grande", sans-serif; font-size: 13px;">mix well until wilted. </span><br />
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<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">6. Serve with steamed rice and a fried egg. </span></span><br />
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<span style="font-family: helvetica neue, segoe ui, helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 13px;">Enjoy!</span></span><br />
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Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-77623001454874887652015-11-22T02:34:00.004+08:002015-11-22T02:34:54.517+08:00San Bei ji (Three Cup Chicken)This is a popular dish in Taiwan. The 3 cups refer to the 3 elements that make up the sauce. Rice Wine, Soya Sauce and Sesame Oil. Combined with generous amounts of garlic and basil, the cooking process of this dish creates an appetising fragrance that permeates the whole home (well my little apartment anyway).<br />
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<tr><td class="tr-caption" style="text-align: center;">San Bei Ji</td></tr>
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The result is a really tasty dish with punchy bold flavours that is nutty, savoury and slightly sweet at the same time.<br />
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A dish of Taiwanese origins, I believe that a cup refers to the Chinese Tea cup that is about 100ml or so. As opposed to to the metric cup of 250 ml.<br />
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Here are the ingredients, serves 2-4. Depending on how much other food you have at the meal.<br />
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500 grams Chicken Thighs - Roughly chopped up, about 1-2 inches size chunks.<br />
1 Red Capsicum - Roughly cut up in to chunks.(Optional)<br />
1 Cup Shitake Mushrooms - halved or quartered (Optional)<br />
1 Quarter cup Shaoxing wine<br />
3 Tablespoons Sesame Oil<br />
1 Tablespoon Dark Soy Sauce<br />
2 Tablespoons Soy Sauce, plus extra for seasoning.<br />
10 cloves of garlic - Halved<br />
1 inch piece of ginger - sliced<br />
1/2 tablespoon sugar<br />
1-2 Birds Eye Chillies - Roughly cut up.<br />
White pepper<br />
Small bunch of Thai Basil (Or Continental if you can't find Thai ones) - Leaves only.<br />
Small bunch of Spring Onions<br />
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1. Season the chicken with some soy sauce and ground white pepper and set aside.<br />
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2. Heat a large wok or large suacepan over medium heat. Add in the sesame oil. When the oil is heated. Add in the all the garlic and ginger. Fry for about 2 minutes until fragrant.<br />
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3. Then add in the chicken, chillies, mushroom and capsicum. Spread the chicken around the pan or work. You want nice browning on the chicken pieces. Stir fry until the surface of the chicken pieces turn light brown. About 5-8 minutes.<br />
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4. At this point, add in the Shaoxing wine, both Soy Sauces and sugar. Stir Fry for about 3 minutes, mixing everything well.<br />
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5. Cover and lower the heat. Simmer gently for about 10-15 minutes. This allows the chicken to cook through and absorb the sauces.<br />
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6. Remove the cover, toss in the basil and spring onions. Stir fry for about a minute.<br />
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Serve immediately.<br />
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Enjoy!<br />
<br />Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-64524815233885453762015-11-20T22:59:00.003+08:002017-06-13T20:06:52.549+08:00Chilli Con CarneChilli Con Carne - Actually means Chilli with meat. Recipe variations are really wide. E.g. There are those who believe beans and tomatoes should not be included and there are those who differ from that point of view. The recipe changes from state to state in the US and Mexico.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chilli Con Carne</td></tr>
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I got inspired to try my hand at this dish after watching an episode Diners Drive-ins and Dives on Foodnetwork Channel. I brought this dish to two pot lucks and it was very well received at both. Its an awesome dish for a pot luck as it can be made the day or even days before. It will taste better after spending some night(s) in the fridge.<br />
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Makes about 8 servings<br />
<br />
200 grams streaky bacon - Cut up into 1 cm slices<br />
500 grams Minced Beef<br />
2-3 sausages (spicy Italian kind preferred) - Diced up.<br />
300 grams beef chuck - cut into 1 inch cubes. (Optional - I like the chunky pieces in my chilli)<br />
<br />
1 Whole Large Onion - Diced<br />
1 Red Capsicum - Diced.<br />
5 Cloves Garlic - finely chopped or minced<br />
<br />
2 tablespoons chilli powder (More for extra heat)<br />
2 teaspoons paprika power<br />
2 teaspoons ground coriander<br />
3 teaspoons ground cumin<br />
2 teaspoons garlic powder<br />
2 teaspoons onion powder<br />
2 teaspoons ground black pepper<br />
2 teaspoons salt<br />
<br />
50-70 grams Dark Chocolate (At least 60%)<br />
<br />
1 can diced tomato<br />
1 can tomato paste<br />
1 tablespoon tomato ketchup<br />
1 cup beef stock - (Chicken stock is fine too)<br />
1 can of Beer (Dark beer preferred if you have) - optional<br />
2 cans Kidney beans or Pinto Beans or one of each<br />
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Garnish<br />
1 Bunch Corriander - Roughly Chopped<br />
2-3 stalks of Spring Onions - sliced<br />
1 cup - Shredded Cheddar.<br />
Optional - For added heat, add some thinly sliced bird's eye chillies. (Chilli Padi)<br />
Tip - If too spicy, add some more sugar.<br />
<br />
<br />
1. Add the bacon into a large stockpot over high heat. Fry for about a minute. Add the diced onions and capsicum and fry for about 3 - 5 minutes (Until they soften and onions turn translucent) Add the garlic and saute for another 1 or 2 minutes.<br />
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2. Add the chuck and sear for about 4 minutes (If using) and then add the ground beef and sausage and sear, stirring gently, try not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through should take 6 to 8 minutes.<br />
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3. Add the chilli powder, paprika, coriander, cumin, garlic powder, onion powder, ground black pepper, salt and cook until the spcies release their aroma, about 3-4 minutes.<br />
<br />
4. Add the tomatoes and tomato puree. Cook out the tomatoes and puree for about 4 minutes. Stir in the beer and stock. Use the liquid to de-glaze the pot, mopping up any brown bits sticking to your pot. Add the kidney and pinto beans(with all the juice from the cans, as the starch will help tighten up the chilli).<br />
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5. At this point, add the chocolate and tomato ketchup, mix well. Simmer for about 2 hours. Checking and stirring regularly, every 20 minutes or so on very low heat, just so the bottom does not burn. Or or use a slow cooker<br />
<br />
Serve the chilli in bowls, garnished with Spring Onions and/or Corriander and Cheddar.<br />
Great with Fries and Tortilla Chips! Enjoy!Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-9507251575284396772015-08-28T00:33:00.002+08:002015-08-28T00:33:29.238+08:00Cooking Steaks at homeHaven't been posting in a while. Sorry for the long hiatus. I did a few BBQs that involved steaks and I had some folks asking this question, "How to cook a good steak at home?". Since its way past due for a new post. I thought I'd post something about how I do my steaks at home.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUJ7dZOW8nCNuJY21YaGLLUwhkKqyxBfte7d5o57jiwJHvBWvv6sqWyLlpGKYts6pW2ikrO5zt57OhznJJkygFiBr1oA1vUc7g8Mn7ouLTOHWf2N4puJD3ItjbHby4G8eKQUe8h1OT_o/s1600/RibeyewithAspargus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUJ7dZOW8nCNuJY21YaGLLUwhkKqyxBfte7d5o57jiwJHvBWvv6sqWyLlpGKYts6pW2ikrO5zt57OhznJJkygFiBr1oA1vUc7g8Mn7ouLTOHWf2N4puJD3ItjbHby4G8eKQUe8h1OT_o/s640/RibeyewithAspargus.jpg" width="640" /></a></div>
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Cooking steak at home is not hard nor is it every complicated. It does take some practice however. Getting to know your Most of the work is done while choosing the steak. Choosing the right cut at the butcher's. A cut that is right for you and suits your preferences.<br />
<br />
Typical Prime Cuts used for steaks are:<br />
Sirloin<br />
Striploin<br />
Tenderloin<br />
T-bone or Porterhouse<br />
Ribeye<br />
Skirt (Recently Gaining popularity)<br />
<br />
General Rule of thumb, the more the muscle is used the stronger the flavour of the meat/cut.<br />
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After choosing the right cut, now you start to prepare the steak. There are different schools of thought (eg Salt aging, cooking from frozen etc...) but I will not cover them all here. I will just cover the method I use the most.<br />
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1. Let the meat reach room temperature if you have the luxury of time. Should take about 30mins to an hour outside the fridge.<br />
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2. When ready to cook, pat the beef really dry with a paper towel. Then season both sides assertively with salt and pepper.<br />
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3. Next heat some cooking oil in heavy based saute pan or frying pan over high heat. Get it really hot. Then add in the beef. Lay the beef the a direction that is away from you, to prevent hot oil splattering on yourself. Immediately after the beef goes in, lower the heat to medium or medium high,<br />
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4. To get it medium rare, typically takes about 2-3 minutes per side. If you like a good sear, avoid flipping your beef back and forth. When on the second side, I typically like to finish of with a knob of butter, a few garlic cloves (lightly bruised with skin on)and some thyme. Baste the steak with the melted butter during the cooking.<br />
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5. Remove from the pan and let the beef rest for half the cooking time before serving.<br />
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For great sides to go with your steak, check out my recipes for:<br />
<a href="http://www.homecookedsg.com/2014/12/cream-spinach-with-poached-egg.html" target="_blank">Creamed Spinach</a><br />
<a href="http://www.homecookedsg.com/2013/12/easy-oven-roasted-potatoes.html" target="_blank">Easy Oven Roasted Potatoes</a><br />
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Hope this will help you create a great steak dinner at home.<br />
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<br />Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com12tag:blogger.com,1999:blog-5156903681194251716.post-62848005943956610022015-03-20T17:48:00.000+08:002015-03-26T14:40:27.884+08:00Caramelized Onion PuréeOnion Purée, some would say it goes great with a lot of different foods and I will not disagree with that. Personally though, I love it with well seared beef or pork chops.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBi6ABD_kxXp4-RUDZpomQ7G_9Y7fsQ647ylddz2cn7mLATJjsxXVI-4hyphenhyphenLywT9IRa_q2sXl9WfWEOipo5CengLNx_tUiKn6jh_afapWTZfaEDS7sJFguVucxuJkuw3bW4TR-1OgyBSc/s1600/SteakandOnionPuree.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBi6ABD_kxXp4-RUDZpomQ7G_9Y7fsQ647ylddz2cn7mLATJjsxXVI-4hyphenhyphenLywT9IRa_q2sXl9WfWEOipo5CengLNx_tUiKn6jh_afapWTZfaEDS7sJFguVucxuJkuw3bW4TR-1OgyBSc/s1600/SteakandOnionPuree.jpg" height="560" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared Beef with Onion Purée</td></tr>
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Caramelizing the onions bring out a sweet nutty flavour from the onions. This is a sweet and savoury side that I really like. Its really simple to make, but does take a little time to get done.<br />
<br />
Here is what you'll need to serve 4.<br />
2-3 large yellow onions - Thinly sliced or diced.<br />
1/2 cup of beef stock<br />
1/2 teaspoon mustard<br />
2-3 tablespoons butter.<br />
<br />
Steps:<br />
1. In a medium large saucepan or deep-sided sauté plan, melt 1 tablespoon of butter over medium heat. Then add in all the sliced onions. Stir well to incorporate the butter with all the onions. Stir frequently to help the onions brown at relatively the same rate and to prevent burning. Might be difficult in the beginning due to the quantity and size of your pan. The onions will shrink alot as they cook. Do this until the onions soften and get to a nice golden brown. Should take about 10-15 mins.<br />
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2. At this point add the beef stock a little bit at a time. Cook until all the liquids have greatly reduced. This step also serves to de-glaze the pan, incorporating the browned goodness from the base or sides of the plan. Continue stirring frequently until the onions reach a nice brown colour. Probably another 3-5 minutes or so.<br />
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3. Turn off the heat and put all the onions in the food processor and blend till smooth. Remove and place in a large bowl.<br />
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4. Add the mustard and remaining butter, season with salt and pepper to taste.<br />
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Can be served warm or cold.<br />
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<br />Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-27488908161141183562015-01-31T16:01:00.000+08:002015-01-31T16:01:26.081+08:00Spicy Baked EggsThe wife loves baked eggs in a tomato based sauce. So I decided to make this for breakfast one day. We both love little spicy kick in our food sometimes, (Actually its most of the time for me) so this is my spicy rendition of a great brunch dish. The trick is timing the bake, so as not to overcook the eggs.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkrWihxxfbIWyydCuC3hj4014WBA6zm0FSjMGFQR-j-aHNEPTPCLkWx_yQL94fo-t45gVZh9oOI0ic2HrHEp10nz0vKSuX0AVzBbhGLs_9JAnx4FZnf5he37GCqTW_9l6WuWyTJQ9LQo/s1600/BakedEggs2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkrWihxxfbIWyydCuC3hj4014WBA6zm0FSjMGFQR-j-aHNEPTPCLkWx_yQL94fo-t45gVZh9oOI0ic2HrHEp10nz0vKSuX0AVzBbhGLs_9JAnx4FZnf5he37GCqTW_9l6WuWyTJQ9LQo/s1600/BakedEggs2.jpg" height="548" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Baked Eggs with sausage and garnished with basil</td></tr>
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<b>Here's what you'll need to serve 2.</b><br />
4 Eggs - Cracked into 2 bowls. 2 eggs in each bowl.<br />
1 400gm can of diced tomatoes<br />
1/2 cup tomato puree.<br />
1 small / medium yellow onion - diced<br />
2 cloves garlic - minced/diced<br />
1 teaspoon smoked paprika (Optional)<br />
1 teaspoon dried chilli flakes<br />
1/2 Red Capsicum - diced<br />
2 sausages - cut into thick slices (I used spicy pork ones, but you can use your own preferred sausages)<br />
Parmesan Cheese<br />
handful Fresh Basil - sliced (For Garnish)<br />
Salt and pepper to taste.<br />
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<b>Steps:</b><br />
1. Pre-heat your oven to grill/broil.<br />
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2. In a oven-safe frying pan, heat some oil over medium heat. When the oil is heated, fry the sausage chunks until they achieve nice browning on the surfaces. Remove sausages from the pan and set them aside, leaving the oil behind.<br />
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3. Next fry the diced capsicum in the pan for about a 2-3 minutes. Next add the onions, garlic, chilli flakes and smoked paprika. Fry for about 3-4 minutes, until the onions soften and the chillies give off their aroma. Then add the tomatoes and tomato puree and cook for about 5-10 minutes (cooking out the tartness from the tomatoes), stirring often. Taste as you go, adding salt and pepper as you like. Turn off the heat once you get the consistency and depth of flavor that you want. (I like my tomatoes really cooked out, so I sometimes cook them out a little longer)<br />
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3. Make a couple of little wells in the sauce with a spoon or ladle and pour the eggs in. Place the whole pan in the oven and grill for 6-10 minutes. (Depending on how runny you like your eggs).<br />
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4. Remove from the oven, garnish generously with basil and grated Parmesan. Drizzle some extra virgin olive oil if you like. Serve immediately with crusty bread.<br />
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Hope you'll enjoy this coz we did :)Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-86864437424086869872014-12-17T23:08:00.000+08:002014-12-22T11:09:54.025+08:00Pan Seared Salmon with Carrot mash and Leek Cream sauce.<span style="font-family: Arial, Helvetica, sans-serif;">I was at a nearby supermarket and the salmon fillets and leeks looked really good that day. I decided to use them both for dinner so I bought both, together with some cream and carrots and went home and made dinner.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Very enjoyable dinner. The leek infused sauce really brought the dish together. I thought the highlight was the crispy skin on the Salmon. Getting that skin nice and crispy is so crucial to the enjoyment factor of this meal.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhah8ab8wNmZHVTfjJLH5zBQxQUefbWVceoP5BXcJxbY5rr2ciiPViVlie0sD9mu99ObJMX3Xx5PPQBn0RRita9SVD5-E9siuJFWTejN5CQEWA-2rUS7sbBgWE_QYCLD2sg6Lsk6LvCDyY/s1600/SalmonAndCarrot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhah8ab8wNmZHVTfjJLH5zBQxQUefbWVceoP5BXcJxbY5rr2ciiPViVlie0sD9mu99ObJMX3Xx5PPQBn0RRita9SVD5-E9siuJFWTejN5CQEWA-2rUS7sbBgWE_QYCLD2sg6Lsk6LvCDyY/s1600/SalmonAndCarrot.jpg" height="434" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Pan Seared Salmon with Carrot mash and Leek Cream</span></td></tr>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Here is what you'll need for 4 servings.</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Salmon fillets - About 200 grams each.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200ml whipping cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 leek - sliced (White and light green parts only. Discard the dark green and leafy parts)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 large carrots - peeled and cut into large chunks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 sprigs of Italian Parsley - Leaves only, roughly chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 Milk (For when the puree is too dry to blend)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped chives for garnish (Optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Steps</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">For the Carrot Mash</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Boil the carrots for about 40 mins in salted water, until they are soft enough for a fork to go through them easily. Strain and set aside. (alternatively, you could bake them wrapped in foil for about 45-60 minutes in an oven at 160 degrees Celsius).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2. Let them cool for a while then puree in a food processor or blender. To ease the blending use some milk if needed. Season with salt and pepper to taste. Mix in 1 tablespoon of butter. Set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Leek Cream Sauce</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a frying pan over medium heat, melt some butter. When butter starts to heat up and bubble, add in the leeks. Fry the leeks until they soften and start to give off a nutty aroma, just before they brown. Should take 3-5 minutes. Then add the cream and parsley. Turn of the heat when cream is heated up or boiling. Set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b style="background-color: #fefdfa; color: #333333; line-height: 18.2000007629395px;"><span style="font-family: Arial, Helvetica, sans-serif;">For the Salmon Fillets:</span></b><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">1. Season the fillet with salt and pepper. Heat some oil over medium heat in a frying pan. When oil is heated up, lay in the salmon, skin side down. Cook for about 3 minutes and turn over and cook for about 1-2 minutes. You want the skin nice and crispy. Cooking times may vary based on the thickness of your fillets. If your skillet/pan is not big enough to cook 4 at the same time, you may need to cook in batches. When done, remove the fillets from pan and set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fefdfa; color: #333333; line-height: 18.2000007629395px;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fefdfa; color: #333333; line-height: 18.2000007629395px;">Serve the Carrots and Salmon together and pour the sauce over the fish and carrot. Garnish with chives if using and serve immediately. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fefdfa; color: #333333; line-height: 18.2000007629395px;">Enjoy!</span></span>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-79619688551007027572014-12-07T00:06:00.002+08:002014-12-07T11:58:13.962+08:00Creamed Spinach with Poached EggCreamed spinach is apparently a quintessential side dish to a steak meal. The wife and I had this at an upmarket steakhouse a while ago. We really liked it. The one we had was served with a sunny side up egg, which the waiter hacked to bits with a spoon at your table side.<br>
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The nearby Cold Storage was having a discount on baby spinach recently so we bought 2 packs. I really didn't feel like a salad that day (but then again I rarely do! ;P) so I thought I'd try my own rendition of creamed spinach. Both the wife and I found it rather enjoyable. The poached egg yolk added to the richness and bits of egg white gave the dish some textural variation.<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVrPupTKE9Wpll6NsDhh9jhDB45IZLQv8cOeOGB7XF1GoLT3rZBRkZvamiOa1jC0-Yu5t_vi161dcFwYc0mvGxnT_jrE31ZCGurIsDI-RCdNYYrjuUgfSUTPmiI6S_lLzQVlIxAIcCCI/s1600/CreamedSpinach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVrPupTKE9Wpll6NsDhh9jhDB45IZLQv8cOeOGB7XF1GoLT3rZBRkZvamiOa1jC0-Yu5t_vi161dcFwYc0mvGxnT_jrE31ZCGurIsDI-RCdNYYrjuUgfSUTPmiI6S_lLzQVlIxAIcCCI/s1600/CreamedSpinach.jpg" height="638" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cream Spinach with Poached Egg</td></tr>
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Here is what you'll need for 2<br>
2 Packs Baby Spinach - About 180 grams or so.<br>
1/2 white onion - finely diced<br>
2 cloves garlic - minced<br>
200ml whipping cream<br>
1 knob of butter (about 1/2 tablespoon or so)<br>
Salt & Pepper to taste<br>1/4 cup Grated Parmesan Cheese (Optional)<br>
2 Poached eggs (optional)<br>
<br>
1. Boil a large pot of salted water. (about 2 teaspoons of salt). When water comes to a boil, put all the spinach in. They take just seconds to wilt. When wilted, remove and strain the liquid. Set aside to cool.<br>
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2. Next mince the spinach with a knife on a chopping board. Or you can use a food processor if you want it really fine. I like mine with some bite, so I just used a knife to chop up the spinach.<br>
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3. In a frying pan over medium heat, melt the butter. Then sautee the onion and garlic till they turn soft. Add the cream and mix well. When the cream is heated up, turn off the heat and add the spinach and Parmesean (If using) and mix everything well together.<div><div><div>
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4. Serve in shallow bowls and top with poached eggs if desired. Serve warm.<br>
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Hope you'll like this.<br>
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<br></div></div></div>Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-81148824215842793192014-10-28T17:58:00.001+08:002014-10-28T17:58:32.472+08:00Spicy Tagliatelle With Cherry Tomatoes, Basil and Bacon.<span style="font-family: Arial, Helvetica, sans-serif;">Haven't been cooking anything new in a while. Busy schedules and all. I felt like a spicy pasta dish (which is quite often) one evening and thought making use of the pack of leftover cherry tomatoes in the fridge. </span><span style="font-family: Arial, Helvetica, sans-serif;">This is a variation of pasta dishes I posted here before. </span><span style="font-family: Arial, Helvetica, sans-serif;">Its not too heavy or saucy, but lightly dressed in a sauce that is not too strong but still full of flavour. The sweetness of the tomatoes and the saltiness of the bacon go so well together.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">This easy meal for 2 is put together in less than 30 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwGcLoMNaK57Y6NveeKlqNmpHqB-eRxxHELzPUea5aVlpfhnHaUY5XYOeuEABapV80VFpXQlh2zOo6YG3MGg2YFhQkKuCYkQPCybTo9DzFfshr5ob1dWv231gNh9Y8h8FMX5L3M3n9F4/s1600/Tagliatelle-Cherry+Tomatoes+and+Basil.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwGcLoMNaK57Y6NveeKlqNmpHqB-eRxxHELzPUea5aVlpfhnHaUY5XYOeuEABapV80VFpXQlh2zOo6YG3MGg2YFhQkKuCYkQPCybTo9DzFfshr5ob1dWv231gNh9Y8h8FMX5L3M3n9F4/s1600/Tagliatelle-Cherry+Tomatoes+and+Basil.jpg" height="518" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Tagliatelle With Cherry Tomatoes, Basil and Bacon.</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Here is what you need for 2.</span><br />
<div style="background-color: #fefdfa;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">180 grams Tagliatelle pasta (Or your favourite long pasta)</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">100 grams streaky bacon - cut into small strips.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 18.2000007629395px;">5-6 cloves of garlic - sliced</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 18.2000007629395px;">1/2 cup Chardonnay or dry white wine</span></span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">1/2 cup chicken stock (Or use the salted water from cooking the pasta of stock is not available)</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">2-3 bird's eye chilli/chilli padi - sliced (leave these out for a non-spicy version)</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">12 Cherry tomatoes - Halved</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">Salt and pepper to taste</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">Handful of fresh basil leaves - Sliced</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">Cooking oil (canola, light olive etc)</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;">Extra virgin olive oil - for drizzling.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Steps:</span><span style="font-family: Arial, Helvetica, sans-serif;">1. Cook pasta In a pot of salted boiling water for 2 minutes (Or according to package instructions). Strain and set aside. Add some olive oil to prevent the pasta from sticking together.</span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2000007629395px;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 18.2000007629395px;">2. In a large saute pan, heat some cooking oil. When oil heated, fry the bacon strips until they almost turn crisp (4-5 minutes) then add in the garlic and tomatoes and fry for 2-3 minutes. </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">3. At this point deglaze by adding in the white wine and chicken stock. Scraping up the brown bits from the base with a wooden spoon or similar implement. Allow to simmer for about a couple of minutes or so.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">4. Add the pasta into the pan and mix well. Turn off the heat. Add the chillies and basil. (You can save some for garnish) Add salt and pepper to taste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">5. Dish onto pasta plates and garnish with some fresh basil and chillies. Drizzle with a little extra virgin olive oil. Serve immediately.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hope you will like this. Enjoy!</span></div>
Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0tag:blogger.com,1999:blog-5156903681194251716.post-24903290804882283232014-08-30T23:36:00.004+08:002015-11-20T23:02:09.129+08:00Spicy Garlic Prawns with Corriander, Chorizo, Macadamia and Cherry Tomatoes<div dir="ltr">
This is a rather common dish you'll encounter at many western restaurants. I recently had a variation of this dish at one of the local establishments which left me rather dissatisfied. It was really just some prawns on a hot plate with garlic oil and some chilli flakes. After the meal, I decided to make my own rendition of it. In fact I actually went and bought the prawns for this immediately after leaving the restaurant.</div>
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I added macadamia nuts, chorizo, tomatoes and corriander to give some additional flavour dimensions. The macadamia add a mild nutty flavour and textural contrast. Chorizo are savoury spicy sausages with some fat which makes it meld flavours very well with the whole dish. The tomatoes provide some sweetness and the corriander give the dish a fragrance which lifts the whole dish.</div>
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Excellent dish as an appetiser or a side to a main meal.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHs52ZIr3fxsCgqbOgN0Uf9KxnOylwuC6nuzL_pwjYndU4H6PucZYcSsIKTEFMFlrEQ4DY7Yhh4i0xsFdYkykhQmmowTMvoZ-c3HVymTOknGH6WvPO8__yDzJqeEPOVqcWrbbxc61zeRE/s1600/Spicy+Garlic+Prawns.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHs52ZIr3fxsCgqbOgN0Uf9KxnOylwuC6nuzL_pwjYndU4H6PucZYcSsIKTEFMFlrEQ4DY7Yhh4i0xsFdYkykhQmmowTMvoZ-c3HVymTOknGH6WvPO8__yDzJqeEPOVqcWrbbxc61zeRE/s1600/Spicy+Garlic+Prawns.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Garlic Prawns with Corriander, Chorizo, Macadamia and Cherry Tomatoes. </td></tr>
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Serves 2-4 people.</div>
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300 grams Large Grey Prawns - Shelled<br />
50-70 grams Chorizo - Thinly sliced<br />
8-12 macadamia nuts - Halved.<br />
5-8 cherry tomatoes - Halved<br />
6-8 cloves of garlic - Sliced/Chopped.<br />
Handful of coriander - Roughly Chopped<br />
2-3 teaspoons dried chilli flakes.</div>
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Olive oil for frying.</div>
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Your preferred bread.</div>
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1. Season the shrimp with some salt and pepper.</div>
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2. Lightly toast the macadamia nuts on a large dry pan over medium heat. Toast them just till they start have brown patches on the exterior. Be careful not to burn them. Remove them from the pan and set aside.</div>
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3. Wipe down the pan and then add a good amount of olive oil. (This forms the sauce). Roughly a quarter to a third of a cup. Heat the oil over medium heat. When the oil is heated add the Chorizo, garlic, chilli flakes and tomatoes. Cook for about a minute or so until the garlic just starts to brown and the Chorizo should start to crisp up. Careful not to let the garlic burn. (Or you can crisp up the Chorizo first in the oil together with the tomatoes, then set them aside when you fry the garlic with the chilli flakes. You can add the tomatoes and Chorizo at the end just before the corriander in step 4 below)</div>
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4. At this point and in the prawns. They just take like 10-20 seconds per side so turn them over as needed. When the prawns are almost cooked though turn off the heat and in the toasted macadamia nuts and coriander. Toss and mix well.<br />
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5. Serve immediately with crusty bread and a slice of lemon. The bread is awesome for mopping up the garlicky spicy sauce.</div>
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Enjoy!</div>
Jontst78http://www.blogger.com/profile/16811347259200022134noreply@blogger.com0