Stir-fry Pasta Linguine with Sausage, Eggs and Prawns

Stir-fry Pasta Linguine with Sausage, Eggs and Prawns

In the pan

Sharing a different cooking style of pasta.

Ingredients (Serve 2 Pax)

1. 2 Serving of Linguine
2. Olive Oil (quantity as suggested below)
3. Chopped Garlic (quantity as suggested below)
4. 3 stalks of Green Onion (Cut into approx 5cm in length)
5. 2 Sausage (Cut into thin slices)
6. Half Carrot (Cut into thin strips)
7. 10 Medium /Large Prawns (Deveined and deshelled)
8. 1 1/2 tablespoon of Oyster Sauce
9. Light Soya Sauce (quantity as suggested below)
10. Sea Salt

Preparation - Prawns

1. Sprinkle Salts onto Prawns and marinate for approx 5 minutes

Preparation - Eggs

1. Lightly Beat Eggs into a mixing bowl with 1 tablespoon of Light Soya Sauce

Steps - Pasta

1. Boil Pasta in boiling Water with 2 tablespoon of Olive Oil and Salt (approx 7 to 11 minutes for al-dente, follow the instruction on package)
2. Drain the pasta and rinse with cold water to stop the cooking process

Steps - Eggs

1. Add 2 tablespoon of Olive Oil in hot pan
2. Add Eggs into pan
3. Flip the eggs when one side is cooked (approx 2 to 3 minutes)
4. Repeat 3 until both side is cooked.
5. Gently place eggs onto cutting board and once it has cooled down, Cut it into thin strips.

Steps - Prawns

1. Add 1 tablespoon of Olive Oil in hot pan
2. Add 1/2 tablespoon of Garlic and fry until fragrant (approx 1 minute)
3. Add Prawns and stir-fry until 90% cooked (approx 3 minutes)
4. Scoop out Prawns on plate for later use.

Steps - Main

1. Add 3 tablespoons of Olive Oil in hot pan
2. Add 3 tablespoon of Garlic and fry until fragrant (before it turns brown, approx 2 minutes)
3. Add Carrot and stir-fry for approx 1 minutes
4. Add Pasta and stir to mix well with Garlic and Olive Oil (approx 2 minutes)
5. Add Sausage and Prawns and stir-fry to mix well
6. Add Oyster Sauce and stir-fry to mix well
7. Add Green onions and stir to mix well for approx 1 minutes
8. Taste if it is of the right taste, if it is too bland, sprinkle salts

Serve while Hot!

Good as a Main Course with a bowl of Chinese Soup and 2 to 3 more Chinese dishes.

Braised Lean Meat Kou Rou with Lettuce

I used to dislike Kou Rou Pau as the fats looks oily and I did not even give it a try until recent years.

2 years ago, when I am having my Chinese New Year Reunion Dinner in a Chinese Restaurant, I decided to give it a try. I removed the fats from Kou Rou, and to my surprise, the meat and lettuce with the bun (Pau) combination surprised me. It really taste GOOD! From then, I start to crave for Kou Rou Pau occasionally.

As my age catches up, my weight increases drastically, I realise that I have to go on a low carb diet. Hence, I decided that I should try and cook Kou Rou Pau using Lean Pork and lettuce. Low fats,  Low carbs! And it really tastes good and yet, it is very healthy.

It is important to note that do not slice the meat before cooking as the meat will turn tough easily. Only slice the meat after cooked.

Ingredients (2 pax)

1. 100 to 120g Lean Pork
2. 1 1/2 tablespoon of Oyster Sauce
3. 1 1/2 tablespoon of Dark Soya Sauce
4. 1 to 1 1/2 Cinnamon
5. 2 Anise
6. 1/2 teaspoon of 5 Spices Powder
7. 4 Cloves of Garlic (Peeled and Lightly Smashed)
8. 1 1/2 tablespoon of Dark Soya Sauce
9. 1/2 teaspoon of 5 Spices Powder
10. 3 tablespoon of Water
11. 1 tablespoon of Cooking Oil
12. Lettuce (Washed)

Preparations

1. Marinate Lean Pork using Ingredients No. 2 to 7 overnight (Do not throw away the marinating ingredients, it will be use for the steps below)

Steps

1. Add Oil in hot pan
2. Add Garlic (from marinate) and stir-fry until fragrant
3. Add Cinnamon and Anise (from marinate) and stir-fry for 1 minutes
4. Add Lean Pork and pan-fry for 2 minutes
5. Add Marinating sauce (from marinate) and stir-fry for 1 minutes
6. Add Ingredient No 8 to 10 and simmer for approx 12 minutes

Check if meat is cooked, once remove it from pan. And slice meat thinly. Add sliced meat on lettuce and pour gravy on it.

 Wrap Meat in Lettuce. Serve while Hot!

[Guest Post] Bolognaise with Cabbage Noodles by Jedha

BOLOGNAISE WITH CABBAGE NOODLES

Taken from my recent paleo meal plan, today’s recipe is one of my favorites, a bolognaise sauce…MmmMmm.

Traditionally this meal would have been served with spaghetti or pasta but because my diet is grain free I have substituted the pasta with some delicious sautéed cabbage noodles. This works just as well so this meal still remains one of my all time favorites. I hope you enjoy it.

BOLOGNAISE WITH CABBAGE NOODLES

Serves 6-8

Ingredients

• 1 kg ground beef (mince)
• 1 large onion – roughly diced
• 2 teaspoons olive oil
• 2 medium carrots – grated
• 3 x tins of diced tomatoes
• 250g-tomato paste
• 1 teaspoon dried mixed herbs
• 1-cup water

Cabbage Noodles

• 4-5 cups finely shredded cabbage
• 1-teaspoon olive oil
• 1 tablespoon of tamari (optional)
• Water

Cooking Method

1. Heat olive oil in pan

2. Add onion and sauté over medium heat until lightly browned

3. Add the beef and brown for 10 minutes, stirring regularly to break the ground beef up and stop it from sticking to pan

4. Add grated carrots and herbs and stir to combine well, cook for a further 5-10 minutes or until most of the beef is all lightly browned

5. Add the tinned tomatoes, tomato paste, and ½ cup of water and stir well to combine

6. Bring to the boil and then reduce heat to very low and simmer for 20 minutes stirring on the odd occasion

7. After 20 minutes add the extra ½ cup of water, stir and let simmer for a further 20 minutes. Again make sure you stir it occasionally

8. When your sauce is almost ready cook the cabbage noodles for serving

9. Add the 1-teaspoon of olive oil into a fry pan and heat the pan

10. Add the cabbage into the pan and begin to sauté the cabbage letting it brown so it gets a tasty flavor.

11. Sauté for about 5 minutes, stirring regularly and then add the tamari over the top stir in. It will steam up and the pan will dry out but continue to sauté it like this for a few minutes so it absorbs the smoky, dry flavor.

2. After a few minutes add a small amount of water to the pan, turn down the heat and let the cabbage noodles simmer slowly until cooked to your desire. You can cook them more if you want them soft or if you like to eat them a bit crispier just cook them less.

13. Serve noodles topped with bolognaise.

Note: The sauce will keep in the fridge for a few days and you can also freeze it for up to 2 months. Of course if you do eat pasta, eat the pasta with the bolognaise sauce. And if you eat dairy, which I don’t, you can add some grated cheese and cottage cheese on top for a nice finish!

If you like this meal you also might like to check out some more samples of my paleo meals.

This article is written by Jedha D. Jedha has a Paleo Diet Blog that shares heaps of info about the paleo diet, and losing weight with real food that gets real results.

Dried Mee Siam - 1st try

Dried Mee Siam

It is easy to find a plate of Mee Siam with gravy anywhere in Singapore, but to find a plate of Dried Mee Siam, you really have to search high and low for it.

It has been sometimes since I have eaten Dried Mee Siam and I really craved for it. hence, I googled on the recipe. I got this recipe from RasaMalaysia blog and decided to give it a try.

My 1st try doesn't really work well, though from the photo, it does look like a Dried Mee Siam but the taste is just not right. It does not taste bad, but it does not taste too close to Mee Siam. I guess I have to adjust some of the ingredients on my next try!

This recipe is taken from Rasa Malaysia.

Ingredients:
12 oz vermicelli (rice sticks)
12 oz bean sprouts - I didn't add any
12 shrimps (shelled and deveined)
4 oz chicken (cut into thin strips) - I didn't add any
3 pieces fried bean curd/firm tofu (cut into pieces)
3 stalks Chinese chives (chopped into 1-inch length) - I didn't add any
1 teaspoon sugar
Salt to taste
Soy sauce or fish sauce to taste
3 tablespoons oil

Spice Paste:
4 red chilies
5 shallots
5 garlic
2 tablespoons taucheo (fermented yellow bean sauce)

Garnish:
2 eggs (lightly beaten, seasoned with a pinch of salt)
2 stalks scallions (chopped into 1/2-inch length)
2 limes (cut into wedges)
1 red chili (thinly sliced)

Steps:
1. Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside.

2. Using a food processor, grind the spice paste and set aside.

3. Heat up a wok with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.

4. Heat up the wok and add 3 tablespoons of oil. Once the oil is heated. fry the spice paste until aromatic and the oil separates.

5. Add shrimps and chicken, stir-frying until half done, then add the fried tofu pieces.

6. Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, follow by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste.

7. If the noodles taste bland, add a little soy sauce / fish sauce to taste.

8. Transfer the Mee Siam onto a big serving bowl and garnish with the omelette strips, chopped scallions, chili and lime wedges. Serve immediately.

Braised Ee Fu Mian Noodle with Chinese Mushrooms (Hong Kong Yee Mian)

Braised Ee Fu Mian Noodle with Chinese Mushrooms (Hong Kong Yee Mian)

Ee Fu Mian is often the second last dish served on a Chinese Wedding Dinner. Other than having it in a Wedding Dinner, we hardly find it conveniently anywhere, except for Hong Kong Restaurant like Crystal Jade. Those Yee Mian that are selling in Zi Zhai Stall in Coffee Shop or Hawker Centre, normally use "round" and not "flat" noodle and it also comes with gravy too. Personally, I prefer those that are served in a Wedding Dinner and the one from Crystal Jade.

I came across a small food festival in Ngee Ann City and one of the food stall was selling Ee Fu Mian. They are also cooking it on the spot, giving "sample" for tasting. It taste great and I was delighted! I got some tips from the "Chef" on the cooking recipe. The recipe is very simple with a 3 Sauces, and I tried it, but the taste is just not right, it is too bland. 

This is the second time I tried it before the Ee Fu Mian expired. I added with Mushroom Soaked Water, and a few other sauces to make it more flavored. The result is good, hence here I am sharing this recipe to all who wish to give it a try. 

This is the Ee Fu Mian that I am using. I bought this at Ngee Ann City Food Festival. One stack is for one person serving.

Ingredients (Serve 2 pax)

1. 140g of Ee Fu Mian/ Noodle/ Hong Kong Yee Mian (eg. Brand Dragon Boat)
2. 1 Medium Yellow Onions (Chopped finely)
3. 4 Medium Chinese Mushroom (Washed)
4. 1/2 Carrot (Cut into thin slices)
5. 2 tablespoon of Oyster Sauce
6. 2 tablespoon of Light Soya Sauce
7. 1/2 tablespoon of Dark Soya Sauce
8. 1 teaspoon of Hua Diao Jiu/ Rice Cooking Wine
9. 1/4 teaspoon of Sugar
10. 2 Cup of Hot Water
11. 1 tablespoon of Cooking Oil

Preparation

1. Immerse Mushroom into 1 cup of Hot Water for 1 hour to soften the mushroom. After soften, do not throw away the water. Cut away the stalk and mushroom into slices.

Steps

1. Add Oil into hot pan
2. Add Onion into hot pan and stir-fry until fragrant (become transparent)
3. Add Carrot and stir-fry for approx 2 minutes
4. Add Mushroom and stir-fry for approx 1 minutes
5. Add Hua Diao Jiu, Oyster Sauce, Dark and Light Soya Sauce, Mushroom Water (from Preparation), 1 Cup of Hot Water, and Sugar. Stir to mix well. Taste if it is too salty, if yes, add more hot water
6. Once boiling, lower heat add Ee Fu Mian and stir to allow Ee Fu Mian cover in sauces. Cover the pan and braise until all water is absorbed into Ee Fu Mian.

Serve while Hot!

This dish can be served as a main course itself or you can add a bowl of Chinese Soup.

Fried Udon with Prawns and Omelette

Fried Udon with Prawns and Omelette

I remember the first time I tried fried udon is from Isabel, my Secondary School friend who cooked it. She is really good at it! =) After then, when I dine in Japanese Restaurant, most of the time, I will be ordering Yaki Udon. Of course, another reason is because I am not a Japanese food lover.

This recipe will come in handy especially when you are dining alone as it can be served as a staple food and with the prawns and omelette, I will think that it will make a nice simple meal.

This recipe is motivated from the Korean Stall at Meridian Hotel, Singapore.

Ingredients (Serve 2 Pax)

1. 2 Packets of Udon (400g)
2. 8 Tiger Prawns (Deshelled and Deveined)
3. 1 Egg
4. 1 tablespoon of Garlic
5. 1/2 Carrot (Cut into Thin Strips)
6. 2 tablespoon of Oyster Sauce
7. 1/3 tablespoon of Sesame Oil
8. 1/3 tablespoon of Dark Soya Sauce (eg. Brand Tiger)
9. 1/3 tablespoon of Light Soya Sauce (eg. Brand Tai Hua)
10. 6 tablespoon of hot water
11. 4 tablespoon of Cooking Oil

Preparations

1. Cook Udon in hot water for approx 4 minutes and drain it and raise it under cold water to stop heating process

Steps

1. Add 2 tablespoon of Oil on hot pan
2. Add Egg and spread it out on the pan
3. Once one side turn slightly brown, flip to the other side
4. Once both side is done, take the omelette out from the pan
5. Cut it into thin strips
6. Add 2 tablespoon of Oil on hot pan
7. Add Garlic and stir-fry until fragrant (before it turns brown)
8. Add Prawns and stir-fry until 80% cooked, approx 3 minutes
9. Add Carrots and stir-fry for approx 1 minutes
10. Add Udon and stir to mix well with other ingredients, approx 1 minutes
11. Lower heat, Add Oyster Sauce, Sesame Oil, Dark and Light Soya Sauce, Hot water into pan and stir to mix well
12. Cover the pan to simmer for 3 minutes 
13. Serve on a plate with the Omelette Strips

Serve while Hot!

Good as a Main Course and a Bowl of Chinese Soup.

Curry Chicken



Curry Chicken


I participated in the facebook event, "Cook and Share A Pot of Curry". Hereby sharing the photo and also a simple recipe to go along.

Knowing how to cook a pot of good curry in the past is a great thing to speak about as it is not easy with so many different types of spices, ingredients and getting the right quantity alone is not an easy task.

A lot of food manufacturers have came out with curry paste with simple recipe for busy professional and starters. So now, not knowing how to cook a pot of good curry is no longer an excuse! =)

Ingredients (Serve 3 to 4 pax)

1. 10 Medium Chicken Wings or 1/2 kg of Chicken (cut into big pieces with bones)
2. 2 Russets Potatoes (Peeled and Cut into Big Chunks - 1 potato into 4 to 6 chunks)
3. 3/4 packet of Curry Paste (eg. Brand Khim Yan, A1)
4. 100ml of Fresh or Instant Coconut Milk (eg. Brand Kara)
5. 1 tablespoon of Cooking Oil
6. 300ml Hot Water

Steps

1. Add Oil in hot pan
2. Add Curry Paste and stir for a minute to spread out the paste
3. Add Chicken and stir to mix well with curry paste for approx 3 to 4 minutes
4. Add hot water in small portion and stir to mix well with paste. Remember to taste it, once the taste is ok (not salty), stop adding water
5. Add Coconut Milk slowly while stirring to mix well, now you will see that the color of the curry look like those you dine out =)
6. Transfer the above result to a pot
7. Add potatoes into pot and stir to immerse potatoes in curry
8. Cook in medium to low heat until potatoes and chicken are cooked, approx 30 minutes

Serve while Hot!

Good to go with Rice, or drip the curry gravy with baguette, or well-toasted white bread. It can also be an option for an International or Asian party theme.

Tips and Comments:

• Do not follow the ingredients quantity from the curry paste package completely, especially for water and coconut milk. Remember to taste for the saltiness and look for the color of the curry, once it is ok, stop adding.
• Before you add potatoes, the curry may not taste like curry, but not to worry, after adding potatoes, it will turn different.
• Add potatoes after transfer to the pot so that the potatoes will not break down so fast due to long cooking process.
• Personally, I prefer chicken wings as curry set in nicely into the mid-joint without destroying the tenderness. The con is that the meat will break off once the timing of the cooking process is too long, but if you dont mind the look of a not-so-perfect chicken wings, then why not? =)

Singapore Dried Laksa

Singapore Dried Laksa


Something different from what we normally eat or cook, this is a dried version of laksa and it tastes good too. You can just have this as a one course meal without the fuss to cook another few more dishes!

Ingredients (Serve 2 to 3 Pax)

1. 1 Chopped Red Onion
2. 1 tablespoon of Chopped Garlic
3. 1 packet of Laksa Paste (eg. Brand Asia Home Gourmet)
4. Water and Coconut milk (follow the instruction of Laksa Pasta for the quantity)
5. 400 grams of Thick Rice Vermicelli (eg. Brand Unicurd or you can purchase them from wet market)
6. 1 1/2 tablespoons of Dried Shrimps
7. White Clams (Optional)
8. 10 Prawns (Deshell)
9. 1 teaspoon of Fish Sauce (Yu Lu in Chinese) (eg. Brand Thai Elephant)
10. 1 tablespoon of Light Soya Sauce
11. Laksa Leaves
12. Olive Oil or other Cooking Oil

Preparation

1. Immerse Vermicelli in hot water until Vermicelli are loosen up.

Steps

1. Add Olive Oil or Other Cooking Oil on hot pan
2. When Oil is hot, add Vermicelli and stir-fry approx 2 to 3 minutes
3. Add Light Soya Sauce and Yu Lu and stir-fry for 2 minutes until all sauces are mixed well into Vermicelli
4. Remove Vermicelli from the pan and leave it aside.
5. Add Olive Oil or Other Cooking Oil on hot pan
6. Add Dried Shrimps and stir-fry until fragrant
7. Add Onions and stir-fry until fragrant
8. Add Garlic and stir-fry until fragrant
9. Add Laksa Pasta and stir-fry to mix well with other ingredients in the pan
10. Add Water and stir well
11. Add Coconut Milk slowly and stir well
12. Add White Clam
13. Add Prawns
14. Stir-fry and cook for a while approx 3 minutes
15. Add Vermicelli
16. Turn to lower heat
17. Stir-fry until the water is dried up.
18. Add Laksa Leaves

Serve while Hot!

Good to be served as a Main Course or as a stapler food in a International or Asian theme party.

Tips and Comments:

• As there is a pre-cook of Vermicelli with Fish Sauce and Soya Sauce and some ingredients like Dried Shrimps are salty, hence when you are adding water and coconut milk to the laksa paste, it is good to taste it 1st and adjust the quantity accordingly.
• Instead of water, you can use chicken soup for a better taste, but the end result may be more salty - you can change the quantity of other ingredients for a perfect taste.