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Thursday, August 17, 2017

EZCR#105-FRIED TUNA PUMPKIN NOODLES

Fried noodle is quick to prepare especially during busy days or when the ‘lazy bug’ comes and you are not in the mood to cook anything more.  Many people will recommend to eat out but when most of your family members are already having their first two meals of the day outside, they would love to enjoy a meal of home-cooked food when they reached home.

This fried noodle was what I prepared for my family when the above situation happens.   I came up with this noodle for dinner with whatever available ingredients in hand.  I didn’t measure the exact portion of each ingredients, so it’s ‘agak-agak’ only. 

The fried tuna beehoon is light and tasty but didn’t look tempting all because of the pumpkin colour, otherwise it would look but it tastes good.

Ingredients
[serves 3]
½ packet of rice vermicelli [beehoon] – soaked for 5-10 minutes, drained
1 can tuna flakes – drain away the oil
Some shredded mushrooms
Some shredded cabbage
Some shredded pumpkin
Some pumpkin puree
Some spring onions – cut into sections
Some chopped Chinese celery [optional]
Seasoning
Salt, pepper and cooking wine to taste

  1. Heat a non-stick wok with some oil [depends on the portion of ingredients], fry mushrooms, tuna, spring onions until aromatic.  Add in cabbage to fry, then pour in some water.  Add in pumpkin pureed if using.
  2. Bring to boil, add seasoning to taste.
  3. Add in beehoon, toss well and more water if it is too dry.  Add in pumpkin, cover to cook for 5 minutes.  Uncover wok,  lightly toss noodles  to mix well the ingredients.
  4. Dish up to serve with cut chillies, garnish with chopped celery or coriander leaves or spring onions.

Wednesday, August 16, 2017

EZCR#104-BRAISED PORK RIBS WITH BURDOCK

Hahaha!, this is  not an economical dish to prepare all the time because of one ingredient which is rather costly for the portion.  That ingredient is fresh burdock roots from Japan.  A small 3 inch piece costs seven Ringgit.  Together with other ingredients, this dish to serve 3 persons comes up to about eighteen Ringgit.  What about the cost of other dishes for a meal?
I was told by the vegetable seller that China burdock is much cheaper but some people did suffer from allergy after eating and that’s the reason he is only selling the so called Japan product.  So I learned something from him but I’m not sure if it is true.

Anyway, I am happy to have prepared this dish for my family.  The burdock is very nice, soft, tender and sweet.   This dish, well braised tastes perfect, tasty and delicious. The ingredients are flavourful just with the 2 seasoning [light soy sauce and rock sugar] and aromatics [bay leaves and star anise].   Awesome and can be prepared earlier ahead of meal time which just need to be reheated before serving.


Recipe adapted from Chinese TV Cook Show with modifications
Ingredients
[serves 3]
400 gm pork neck ribs or spareribs – cut bite size pieces
3 inch section of burdock root – cut 1 cm thick rounds
1 white carrot – cut 1 cm thick rounds
1 red carrot – cut 1 cm thick rounds
2-3 bay leaves
2 star anise
1 tbsp rock sugar
1 tbsp oil
3 tbsp light soy sauce
2 tbsp wine

  1. Heat 1 tbsp oil and rock sugar in a non stick wok until sugar dissolves and golden in colour.
  2. Add in pork ribs to fry and well coated with the caramel for colour.
  3. Add in burdock roots, carrots, bay leaves, star anise and seasoning.  Bring to boil for 1-2 minutes or until aromatics.
  4. Transfer ingredients to a saucepan, place meat pieces at the bottom and remaining ingredients on top.  Add in enough water to cover ingredients.  Bring to boil, then lower heat to simmer until ribs are tender [about 45 minutes] and sauce reduced.  Lightly stir the ingredients halfway through cooking.
  5. Dish up to serve.
     

Tuesday, August 15, 2017

EZCR#103-STIR FRY BITTERGOURD WITH STREAKY PORK BELLY

Simple, simple dishes again with streaky pork belly [fresh thinly sliced pork belly].  I believe the pork belly slices can be substituted with beef tenderloin and the dish is as easy to prepare with awesome results.  Following this, I will be preparing a few recipes using this type of meat combined with various other ingredients and vegetables.  All are very simple and the dishes wouldn’t be too meaty as you can always reduce the meat portion.
The first I prepared was with bittergourd as I have one in hand.  I bought a few thin strips pork belly [skin removed] which is enough for several other dishes.  The other ingredients [red chili, ginger, garlic, spring onions and taucheong etc] are usually available in most Chinese homes.
The bittergourd is crunchy and not bitter, while the meat slices are tasty.  Nice quick stir fry dish that goes well with plain white rice or porridge.
Recipe adapted from Chinese TV Cook Show with modifications
Ingredients
[serves 3]
1 bittergourd [about 300 gm] – seeded, white pith removed and sliced slantwise
100 gm streaky pork belly – cut 1 inch length
Some sliced garlic
Some sliced red chilli
Some spring onions – cut sections
Seasoning
1 tbsp preserved soy bean paste [taucheong]
1 tbsp each of light soy sauce and cooking wine
Dash of msg or ¼ tsp sugar to taste
  1. Blanched bittergourd in boiling water for 1 minute.  Drain and set aside.
  2. Heat a non stick wok with 1 tbsp oil, sauté garlic and chilli until fragrant, add in the meat pieces.  Fry until almost cooked through.
  3. Add in seasoning and blanched bittergourd.  Stir fry to mix well and add in some water.
  4. Bring to boil until all ingredients are cooked, add in spring onions.
  5. Dish up to serve.

Monday, August 14, 2017

EZCR#102-FRIED CHICKEN WITH ASSORTED VEGETABLES


A word of caution, this kind of dishes is not suitable for small eaters unless you it as a One Dish Meal.  Just a small portion of each ingredient, you can end up with a big portion to serve many.
Luckily, we are 3 great eaters and managed to finish it in a meal.

The fried chicken pieces are tender, tasty and goes well with the assorted ingredients.  Do not overcook the celery and lotus roots to keep them crunchy. You can substitute the vegetables with other vegetables like asparagus, fresh mushrooms, snow peas etc.  Best to serve this dish immediately.
Ingredients
[serves 3-4]
1 large deboned chicken whole leg - cut thick strips
2 dried mushrooms - soaked and sliced
2 stems of celery - sliced slantwise
1 small section of lotus root - sliced thinly and blanched
50 gm red carrots - sliced
1 red chilli - sliced
2 cloves garlic - sliced
1 stalk spring onions - cut sections
Seasoning
1 tbsp each of light soy sauce and wine
dash of pepper and msg
1 tbsp fermented black beans [tau see] -  rinsed and drained

  1. Marinate chicken pieces with 1 tbsp each of light soy sauce, wine and 1/4 tsp sugar.  Mix well, then add 1 tbsp of egg, stir to mix and add in 1 tbsp cornstarch.  Mix well.
  2. Heat a non stick wok with 1 tbsp oil, pan fry chicken pieces until brown.  Dish up.
  3. Using the same wok, saute garlic, red chill  and some spring onions until aromatic.  Add in the mushrooms and stir fry for a minute before adding the vegetables and seasoning [except the tau see] and some water. 
  4. Quickly, stir fry to mix then add in the chicken pieces and tau see.  Toss well and dish up when all ingredients are cooked.
  5. Dish up to serve immediately.

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