Crispy Noodles with Chicken and Vegetables

Ingredients


1/4 recipe noodles

Peanut oil

2 tablespoons raw chicken

1 medium-sized onion

1 tablespoon raw carrot

1 tablespoon green sweet pepper

1 tablespoon canned bamboo shoots

3 oz. bean sprouts

1/4 pint (U.S. 5/8 cup) hot chicken stock

Pinch each salt, sugar and Ve-Tsin

1/2 teaspoon soy sauce

1 small teaspoon cornflour

1 tablespoon cold water



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Instructions



1.Make the noodles, using a quarter of the quantities.

2.Make a 'nest' of the noodles as follows: Have a 5-inch wire frying basket in one hand.

3.Gather the ends of the noodles in the fingers of the other, letting them extend themselves for their full length.

4.Let the other ends of the noodles fall into the basket, easing and turning them so that they line the basket in neat rounds to form a 'nest'.

5.Lower the basket into fairly warm oil and at once remove and drain it.

6.Set this aside while preparing the chicken and vegetables.

7.Slice the chicken, onion, carrot, pepper and bamboo shoots in thin strips and keep them separate.

8.Pick over the sprouts.

9.Heat 1 tablespoon oil in the frying-pan.

10.Add and cook the onion for 1/2 minute.

11.Add the bean sprouts and cook for 1 minute.

12.Add the chicken and remaining vegetables and cook for a further 2 minutes, tossing all about.

13.Stir in the stock, seasonings and soy sauce and cook for 1 minute or so.

14.Get the oil for deep frying hot enough to cook the noodles and colour them in 3-4 minutes that is, when a dried slice of raw potato rises in 4 seconds when dropped into the oil.

15.Lower the basket with its noodle 'nest' into the oil and raise the temperature to make up for its being lowered when the noodles go into it.

16.Cook for 3-4 minutes.

17.Meanwhile blend the cornflour with the water, stir it into the other mixture and boil for 1 1/2 minutes.

18.Turn all into a heated dish and place the well drained noodle 'nest' on top.

Pad Thai Noodles

Ingredients:
1 Packet Thai Pad Thai Noodles SpicePaste
3 Tablespoons vegetable oil
250g Prawns, removed shell and devined
1 Egg
200g Fresh Thin Rice Noodles
100g (½ cup) Fresh Bean Sprouts
1 Piece Of Firm Beancurd, cut into small cubes
3 Tablespoons Crushed Peanuts
1 Lime Wedges, cut into slices as garnish
2-3 Stalks Of Chives/Spring Onions, cut into section as garnish

Methods:
1. Heat 1 Tablespoon of oil in non-stick wok or pan on medium heat, add in the cubes beancurd and fry until golden brown then removed and set aside.
2. Add the reminding oil and switch to high heat then add prawn and stir fry for 1 minute.
3. Add egg scramble it and cook for 1 minute.
4. Add noodles and SpicePaste, stir fry for 3 minutes or until fairly dry.(you can add some hot water if you think is too dry)
5. Add in beancurd and chives then sprinkle with some crushed peanuts and mixed well then dish up.
6. Clean and heat up the pan then drizzle with some oil and stir-fry the bean sprouts with high heat for a few second then drizzle with some cooking wine, dish up and scattler around the noodles.
7. Garnish the noodles with the remianing peanuts, lime wedges, some dried shallot and serve hot.

Korean Stir-fry Glass Noodles (Happy Call)

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
1 Packet CJ Brand Japchae(韩式炒粉丝)
100g Beef Fillet, cut into 2" long sticks 
1 Medium Brown Onion, thinly sliced
1 Medium Carrot, shred into 2" long 
4 Medium Fresh Shiitake Mushroom, sliced
2 Stalks Spring Onion, cut into section
2 Garlic Cloves(minced), optional
1/2 Tablespoon Sesame Oil
1 Teaspoon Roasted Sesame Seeds
Some Chopped Spring Onion
100g Spinach(optional), cut into sections 

Method:-

1. Boil glass noodle in boiling water for about 3 minutes, till soften. Rinse with water, drained well and put in a large bowl.

2. Heat sesame oil in a frying pan, saute minced garlic, brown onion and spring onion till fragrant, stir in shiitake mushrooms and marinated beef strips with 1 Tablespoon of Japache sauce (mix 1 teaspoon of roasted sesame seeds with the pre-mixed Japache sauce included in the pack) and give it a quick toss.

3. Next add in the shredded carrot, cooked noodles and Japache sauce into the pan and cook on low heat, stirring frequently until all the sauce is mixed well.

4. Drizzle some extra sesame oil and mix well before serving.

Cumin lamb (Version 1 ) with soft white noodles, accompanied by peanut sauce

Lamb with Cumin
Serves 2 as a main course

3/4 to 1 pound boneless lamb shoulder 
salt and freshly ground black pepper
canola oil
1 tablespoon whole cumin seeds
2 large cloves garlic chopped
1 large yellow onion, sliced
1 medium red bell pepper, seeded and sliced
1 tbs pepper flakes
cayenne pepper 
1 stalk spring onion , sliced

(I used lamb shoulder chops)

Directions:

1. Season lamb with salt and pepper and set aside. Heat a tablespoon or so of oil in a a large nonstick sauté pan or skillet over medium flame. 

2. Remove lamb from pan and leave oil bits left in pan.Trim lamb away from bone. Cut meat into bite size pieces. Leave some meat on bone.

3. Add the cumin seeds to oil and cook for 3 to 4 minutes, stirring occasionally, until seeds become fragrant and a few of them start to pop. Stir in garlic and sauté until fragrant, about 45 seconds.

4. Add lamb in a single layer (and drizzle in more oil, if needed) and let it cook for 2 to 3 minutes, or until browned. Turn lamb and cook for another 2 minutes. Transfer lamb to a bowl with a slotted spoon. Some of the garlic and seeds will transfer with the lamb, which is fine.

5. Add onion and chilli flakes, spring onion and red bell pepper to the pan, again drizzling in a little more oil, if needed—you don’t want to scorch anything, just sweat it and only slightly brown it). Season with salt, black pepper and cayenne pepper , if using. Toss to coat with oil and cook for about 5 minutes, stirring occasionally to avoid burning. Return lamb and any accumulated juices to the pan, toss to combine and cook for another minute or so.  Serve immediately over rice.

Peanut Sauce

1 cup peanut butter
1/4 cup soy sauce

1/4 cup sesame oil
3 tbs rice vinegar
2 tbs chopped garlic
2 tbs ground ginger
1 tsp dried hot chilli flakes
1 tbs hoisi sauce
2 ts lime juice
3/4 water

Blend together, salt to taste

Cumin lamb (Version 2) with soft noodles, accompanied with hot chili oil

Cumin Lamb

2/3 - 3/4 lb lamb sliced into strips

Marinade:1 Tb Shaoxing Wine
2 Tb Premium Light Soy Sauce
1 Tb Dark Soy Sauce
3 Tb Cumin toasted in a dry pan until fragrant
1/2 tsp Sea or Kosher Salt
1 clove garlic minced fine
red pepper flakes to taste

3-4 Tb Canola Oil
3-4 dried red chilies minus seeds
1/2 medium onion sliced
3 cloves garlic thinly sliced
Cilantro

- Combine lamb and marinade ingredients. Mix and set aside for 15 - 30 minutes
- Before heating wok, add onion slices to marinade and meat.
- Heat a wok over very high heat.
- Add oil and swirl. Add red chilies and briefly scald.
- Add garlic, stir quickly, than add meat. Stir fry over high heat.
- When lamb is cooked, remove from heat and stir in cilantro. Taste and adjust salt.

 Lao Gan Ma(老干妈) Chili Flavoured Oil(油辣椒) which you could purchased from either Sheng Siong(昇菘超市) or any provision shop in the wet market to create this Spicy Sauce for my dumplings.(Price:- range from S$1.95 - S$2.50)

Spicy Chili Oil Ingredients:-

2 Tablespoon of Lao Gan Man Chili Flavoured Oil
80ml Hot Water
1/2 Teaspoon Sugar
1/2 Teaspoon of Vinegar, optional

Method:-

1. Using a microwave safe bowl, reheat the chili flavoured oil on medium heat for about 1 minute or until warm through.

2. Dissolve 1/2 teaspoon of sugar in 80ml of hot water then add it into the prepared chili oil (add vinegar if using) and stir till well combine. Set aside.

Baked Pasta

 

 

 

 

 

 

 

 

 

Ingredients

• 8 ounces dried penne
• 1 14-ounce can whole Italian-style tomatoes, undrained
• 1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
• 1/4 cup tomato juice
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano
• 1/4 teaspoon black pepper
• 1 pound lean ground beef
• 1/2 cup chopped onion (1 medium)
• 1/4 cup sliced pitted ripe olives
• 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)

Directions:

1. Cook pasta according to package directions. Drain; set aside.
2. Meanwhile, in a blender container or food processor bowl combine undrained tomatoes, tomato paste, tomato juice, sugar, dried oregano (if using), and pepper. Cover and blend or process until smooth. Set aside.
3. In a large skillet cook ground beef and onion over medium-high heat until meat is brown. Drain off fat. Stir in tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pasta, fresh oregano (if using), and olives.
4. Divide the pasta mixture among six 10- to 12-ounce casseroles. Bake, covered, in a 375 degree F oven for 15 minutes. (Or, spoon all of the pasta mixture into a 2-quart casserole. Bake, covered, for 30 minutes.) Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Makes 6 servings.

Miso-Glazed Scallops with Soba Noodles

Serves 4

8 ounces soba noodles or whole-wheat spaghetti


3 tablespoons white miso (see Ingredient notes)

2 tablespoons mirin (see Ingredient notes)

2 tablespoons rice vinegar

2 tablespoons canola oil

1 teaspoon minced fresh ginger

1 teaspoon minced garlic

1 pound dry sea scallops (see Ingredient notes), tough muscle removed

2 teaspoons extra-virgin olive oil

1 cup sliced scallions
 
Directions:
 
1.Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.


2.Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.

3.Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.

4.Ingredient Notes: Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year. Mirin: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin. We prefer cooking with "dry" sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Sirloin-Snap Pea Stir-fry

Prep Time: 10 minutes



Cook Time: 15 minutes

4 Servings

1 lb Sirloin Steak, cut into thin slices

1 lb Snap peas

3 Tbs oil

1/4 cup chopped ginger

3 garlic cloves, smashed

6 scallions, slices

1 cup canned beef broth

1/4 cup soy sauce

2 tbs corn starch

1 tbs hot sesame oil

2 packages of ramen noodles

Directions:

1. Boil 1 lb. sugar snap peas for 2 minutes. Drain, rinse with cold water and set aside.




2. Heat 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add 1 lb. boneless sirloin steak, thinly sliced crosswise, and stir-fry for 2 minutes. Transfer to a plate.



3. Add 2 Tbsp. vegetable oil to skillet. Add 1/4 cup chopped ginger, 3 smashed garlic cloves and 6 sliced scallions; stir-fry for 1 minute



4. Stir 1 cup canned beef broth with 1/4 cup reduced-sodium soy sauce and 2 Tbsp. cornstarch. Add to skillet; stir-fry for 1 minute.



5. Add peas and steak; stir until hot. Stir in 1 Tbsp. hot sesame oil. Toss in 2 cooked (3 oz.) packages ramen noodles (without flavorings).

Nonya Laksa

•Rice Vermicelli, scalded and drained

•500 ml coconut milk (Fresh or from packet)

•300g Medium Prawns

•2 Fish Cakes, sliced

•100g Bean Sprout, slightly blanched just before serving

•10 pieces Tau Pok

•100g Cockles (optional)

•10 sprig Laksa Leaves aka Vietnamese Mint aka Daun Kesom

•50g Dried Prawns, grind

•150ml Oil

•750ml Water

•Salt and Rock Sugar to taste

Grind into paste:

•1 whole Garlic

•10 Shallots

•1/2 tablespoon Turmeric aka Kunyit

•1 tablespoon Galangal aka Lengkuas

•4 Candlenuts aka Buah Keras

•1 stalk Lemon Grass aks Serai

•2 teaspoon Shrimp Paste aka Belachan

•12 Dried Chillies, soaked to soften
 
Directions:


1.Blanch prawns in 750ml of water till 90% cooked.

2.Remove shells and return them to the pot of stock.

3.Set prawns aside.

4.Add in Laksa Leaves and bring to boil and simmer for 15 minutes.

5.Heat oil in wok.

6.Fry the paste for about 15 to 20 minutes.

7.Add in dried shrimp and continue frying the paste for another 5 minutes.

8.Pour the content to the pot of stock.

9.Bring to boil.

10.Gradually add in coconut milk.

11.Simmer till you see red oil surfacing.

12.Add salt and rock sugar to taste.

13.Add in the tau pok to cook for 2 minutes just before serving. This helps tau pok absorb Laksa gravy.

14.Put rice vermicelli in a bowl.

15.Top with tau pok, fish cakes, bean sprout and cockles.

16.Pour hot gravy over and serve immediately.

* Note:

If you prefer your Laska to be spicy, add chilli paste to your bowl of Laksa.

Chop some Laksa Leaves for garnishing if you like.

Penang Laksa

1 lb Mackerel fish


8 cups water

5 pieces assam keping (peeled tamarind)

1 pack dried laksa noodles

Heh Ko/Prawn Paste
1 teaspoon salt

2 tablespoons sugar

1 teaspoon fish sauce

12 dried red chilies (seeded)

5 fresh red chilies (seeded)

8 small shallots

2 teaspoons belacan

1 stalk lemon grass (use only the white part, about 6 inches)

Tamarind Juice:

Tamarind (about golf ball size)

1/2 cup water (repeat 3-4 times)

Garnishing:

1 cucumber (julienned)

1 bunch mint leaves (use only the leaves)

1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)

1 bungan kantan (cut into small pieces)

1 red onion (sliced thinly)

1 lettuce (thinly cut)

1 red chili/3-4 bird’s eye chilies (cut into small slices)

1 small pineapple (cut into short strips)

Method:

1. Clean the fish, remove scales and guts. In a pot, bring 8 cups of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, and the polygonum leaves and continue to boil in low heat.



2. Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.



3. Using a mini food processor, grind the spice paste until fine. Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. Transfer the spice paste into the boiling stock.



4. Extract the tamarind juice and add it into the stock. Strain the tamarind juice and keep the seed. Repeat it 3-4 times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. Continue to taste your Assam Laksa stock to make sure it’s sour and to your liking. For seasoning, add sugar, salt, and fish sauce.



5. Prepare the laksa noodles by following the packaging instructions. In a serving bowl, add in the laksa noodles and garnish all vegetables on top. Pour the Assam Laksa soup into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.

Rustic Italian Pasta Soup

Serves 8

1 tbs olive oil

1 cup chopped onion

1 cup sliced carrot

1/2 cup green bell pepper, chopped

2 garlic cloves, crushed

14 1/2 oz chicken broth

1 3/4 cup water

28 oz camellini beans (white kidney)

15 oz kidney beans

1 1/2 tsp dried italian seasoning

1/2 tsp hot sauce

1/4 tsp pepper

6 oz ditalini pasta

1/2 cup grated parmesan cheese

Directions:

1. In medium heat, cook oil, onion, carrot, green pepper, garlic till tender

2. Add veg broth and water, canned tomatoes, beans, italian dressing, hot sauce, pepper. Bring to a boil. Reduce heat to low, simmer 20 min. Stirring occasionally

3. Add pasta. Cover and cook 10 - 15 min

Nokedeli/ Guluska (Hungarian homemade pasta)

800g flour

4 eggs

a pinch of salt

650ml water

melted butter/ oil

Directions:

1. Bring 5 L water to boil with 20 g salt

2. Beat eggs, water, flour and salt

3. Combine lightly and pushing through dumpling strainer with spatula in water

4. Remove dumplings from water when they rise to surface of pot

5. Roll in oil / butter before serving

Light Linguine Alla Carbonara

Serves 4

Cook: 20 min

8 ounces linguine

2 slices turkey bacon, sliced crosswise

1 egg, beaten

1 cup evaporated non fat milk

1/2 cup frozen peas

1/4 cup chopped red sweet pepper

1/4 tsp crushed red pepper

1/2 cup greated parmesan cheese

Directions:

1. Cook linguine according to package

2. Add oil and cook bacon till crisp and brown. Drain on paper towels.

3. Fry egg, milk, peas, sweet pepper and crushed red pepper. Cook medium heat for 6 min. Do not boil. Stir bacon and cheese. Heat through

4. Pour sauce over pasta. Toss to coat. Sprinkle black pepper and cheese

Basic Pizza Dough

Serves 4

Prep: 10 min and overnight
Total: 35 min

Ingredients:

5 cups all purpose flour

1/2 cup cornmeal

2 envelopes rapid rise yeast

4 tsp salt

1/4 cup olive oil

1 1/2 cup shredded mozzarella cheese

Directions:

1. In food processor, flour, cornmeal, yeast, salt. Process then add oil, then 2 cups cold water in steady stream. Till forms a ball

2. Knead on floured workspace till smooth and elastic 3 - 4 min. Place in resealable bag till increase x2 size. 2 hrs at room temp. Overnight in fridge (take out 40 min in room temp before using)

3. Divide into 4 equal portions. Roll into balls. Cover in plastic wrap till puffed, 20 min

4. Preheat oven 500 F. Place dough on baking sheet, use hands to flatten. Add topping

5. Bake 10 - 12 min. Rotate sheets halfway through

Chunky Tomato Sauce

1 tbs olive oil

1 onion, diced

1 pinch salt

1 garlic, minced

1 can tomatoes whole

1 can crushed tomatoes

1/4 tsp oregano

Directions:

1. Heat oil and medium heat. Fry onion and garlic for 3 min

2. Add tomatoes, oregano, sugar, salt and pepper. This can be served with basic dough or kept frozen for 3 mths