Showing posts with label Quick And Easy Meal. Show all posts
Showing posts with label Quick And Easy Meal. Show all posts

Wednesday, 4 June 2014

Quick Meals With Instant Noodles

[Instant Noodles] Mee Pok Dry with Dumplings
I am sure most of us loves Instant Noodles as it often helps to fill our hungry stomach in less than 10 minutes of preparation and we get to enjoy it during anytime of the day. Plus the best part of it is we get to add in whatever we like or find in the fridge too. Although I love to cook but there are also times when I just feel like having some comfort food which are easy to prepare too.

But at certain points I am also quite particular with the brand of instant noodles, method of cooking as well as the accompany ingredients. So most of the time, I would just stock the few of our favourite brands which we have being eating for years.

Monday, 5 May 2014

MyKuali Penang White Curry Noodle - 槟城白咖哩面

Penang White Curry Noodle
Do you know that the original Penang White Curry Noodle is actually “white” in colour and served together with ingredients such as tau pok (beancurd puff), cockles, cuttlefish and beansprouts. On top of that, there is also an accompany chilli paste on each table where the customers can top up any amount accordingly to their preferences to flavour the overall taste of the noodles.

So here is my version of Penang White Curry Noodle whipped up from the instant noodle pack which I bought recently.

Friday, 20 September 2013

Recipes Using D.O.M Benedictine (法国廊酒)

D.O.M Benedictine is a herbal liqueur beverage which is commonly consumed or used as an cooking ingredients by Asian woman who is on confinement during the 1st month of labor. But even on normal days this herbal liqueur can also act as a beneficial health beverage for members in the family too. In this post I am sharing two quick dishes using D.O.M which might come in handy for those who has a bottle of two idling at home.

Between don't worry about the "strong" liquor taste of D.O.M because after cooking most of the alcohol content will be evaporated leaving it with a mild "sweet" taste and fragrance gravy that is great for rice or just on it's own.

Monday, 12 August 2013

[Recipe] Lime And Chilli Roasted Snapper

Although I do enjoy both baking and cooking as a hobby as well as a way to express my love for my family through food. But there are also days where I am on my down-side with no inspirations or mood to do anything. Moreover I just don't feel like spending more than an hour to prepare a meal with 2 dishes and a soup with lot of washing to be done, so the easier way is to settle for a quick one dish meal.


LIME AND CHILLI ROASTED SNAPPER


Last two weeks due to long weekend holidays (Hari Raya and Singapore National Day) plus I was busying with some bakes (durian hokkaido chiffon and durian butter cakes),  I decided to make good use of the oven since it had already being warm up after the bakes. So instead of using the usual steaming  method to prepare the fish, what I did was,  place the prepared fish into the oven and baked till it was cooked. Surprisingly the baked fish taste so juicy and yummy just like using steaming method too. 

(Serves: 2   | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:
  • *1 Whole Snapper (800g - 1kg), clean
  • 5g Fresh Ginger, sliced thinly
  • 2 Cloves Garlic, sliced thinly
  • 4 - 6 fresh Kaffir Lime Leaves, shredded
  • 2 Stalks Lemongrass, lightly pound and cut into sections
  • 8 Cherry Tomato, halves
  • *1 Long Red Chilli, sliced thinly
  • 1/2 Cup loosely packed Coriander Leaves
  • Some Peanut / Cooking Oil

  • Lime And Chilli Dressing
  • 2 Tablespoons Thai Sweet Chilli Sauce
  • 1.5 Tablespoons Thai Fish Sauce
  • 2 Tablespoons Lime Juice
  • 1 Teaspoon Peanut Oil
Note:-
* Instead use 2 x 500g Plate Size Snapper
* For spicy version use 2 bird eye chillies instead

Method:-
1. Preheat oven to 220°C (Degrees Celsius) and layer baking tray with foil and baking paper.

2. Rinse the fish thoroughly and pat dry with kitchen paper towel. Stuff a mixture of ginger, garlic, lime leave, lemongrass and chilli in the fish cavity.

3. Rub fish all over with oil and place it in oiled and lined baking tray, scatter reminding ginger, chilli, lemongrass, garlic, lime leaves and cherry tomato over it.

4. Roast, uncovered for 15 - 20 minutes or until cooked through. Meanwhile, prepare lime and chilli dressing by mixing the ingredients together.

5. When the fish is done, drizzle dressing over it, sprinkle with coriander leaves and serve with steamed rice.


Have a great Monday everyone!!!!

Wednesday, 17 July 2013

Kimbap - 김밥

Kimbap (김밥) is a popular Korean dish/finger food made from steamed white rice (bap) together with various other ingredients and rolled in seaweed sheet (gim/kim), sliced and served in bite-size. Often kimbap is prepared as one of the picnic food or eaten as light lunch with together with kimchi.

While doing some read up on Kimbap, I also learn that although it might look similar to Japanese sushi roll but their rice are actually seasoned with sesame oil rather than rice vinegar which is commonly found in Japanese sushi rice.


BULGOGI KIMBAP


Above was my first Kimbap inspired by my IG (Instagram) friend, @honeybeesweets88 who always whip up mouth-watering dishes and bakes for her family. And since I am looking for some Korean flavour, I wrapped my version with Bulgogi, spinach, carrot, egg and kimchi, whereas for my kid's non-spicy version, I use kani (crab stick), egg, cucumber and carrot.


(Serves: 3-4  | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
  • 3 Cups Uncooked Short Grain Rice, rinse and soaked
  • 1 - 2 Teaspoon of Sesame Oil, optional
  • 5 Sheets of Nori (seaweed)

  • Fillings:
  • Beef Bulgogi
  • Some Japanese Cucumber and Carrot Strips
  • Egg Omelette, Julienne
  • Blanched Spinach
  • Kimchi


Method:-
1. For Rice: Cooked the rice in the rice cooker till done and leave it to stand in the cooker for at least 10 minutes before stirring in sesame oil and mixed well.

2. For Spinach: Blanch it in boiling water for 30 seconds, remove and drain well with kitchen paper towel. Season it with some mixture of light soy sauce, sesame oil and toasted sesame seeds.

3. For Bulgogi: Stir-fry the marinated meat with some oil over medium heat till cooked through.

4. Next place a sheet of seaweed with shiny side down on a bamboo sushi mate. Divide cooked rice into 5 portions and evenly spread one portion of the warm rice on the seaweed sheet leaving about 2" space allowance on top (facing the far end).

5. Layer the fillings lengthwise on the rice (refer to the photo above) and gently roll up from the bottom end (close to you) using the bamboo mat as support (apply some pressure to secure the roll with both hands) and tuck in the fillings using your fingers.

6. Repeat with the rest of the ingredients and rice. Lastly, rub some sesame oil on your knife before cutting the roll will prevent the rice from sticking on to the knife.

Note:
~ I used the standard rice cooker cup to measure 3 cups of uncooked rice.

~ Rinse and soaked uncooked rice in the rice cooker with water measuring to "mark 3" for at least an hour before cooking.

~ You can either get marinated bulgogi meat from local supermarkets or stay tune for my upcoming recipe on bulgogi.


Beside Bulgogi Kimbap, I also made another version using Fried Rice for one of our weekday lunch. It's pretty easy using some left over rice which I stir-fry it with beaten egg and garlic then wrapped it up with kani (crab stick) and asparagus.

If you are interested you could also check out my previous recipes on Korean Dishes or common Korean Ingredients too.

Friday, 17 May 2013

Omurice and Pork Cutlet With Japanese Curry

Curry (カレー) is one of the most popular dishes in Japan and it is often make into Curry Rice (カレーライス), Curry Udon (thick noodles) and Curry Bun. The ingredients used for Japanese curry are vegetables like onions, carrots, potatoes and meat such as beef, pork, and chicken. Sometime you could also find Katsu-karē / Tonkatsu (カツカレー) which is a breaded deep-fried pork cutlet served with curry sauce too.

For this recipe I have combined 3 of our family favourite such as Omelette Rice, Japanese Curry and Deep-fried Pork Cutlet into one dish and we just simply love this dish even though we are having it second time for this week.


OMURICE AND PORK CUTLET WITH JAPANESE CURRY


Although we have a mad rushing week but finally the mid-year school examination has ended (on Thursday) and now we can start counting down for June school holidays. And also since I could not help my kid to sit for the exam, all I can do as a mum is to prepare his favourite food to shower my love and encouragement to him during this stressful week.

I know there are many mothers out there sharing the same thoughts as me during this stressful exam month but I believe we would get it through and enjoy the sweet moments with our kid(s) no matter how good or bad they scored for the exam.  After all family support and love are also one of the greatest secret to score well too. 


(Serves: 2-3 | Preparation: 10 minutes | Cooking: 25 - 30 minutes)

Ingredients:
  • 2 Servings Of Cooked Rice
  • 2 Pieces of Butterfly Pork Cutlets
  • 1/2 Cup of Breadcrumbs
  • Oil For Deep-frying

  • Japanese Curry
  • 3 Medium Potato, cut into 1" cubes
  • 1 Medium Carrot, cut into 1.5 cm chunks
  • 1 Medium Onion, diced
  • 100g Of Pumpkin, cut into 1.5 cm chunks
  • Half Chicken Breast Meat (optional), cut into chunks
  • 1/2 Tablespoon of Cooking Oil
  • 700ml Boiling Water
  • 3 - 4 Cubes of Japanese Curry Sauce Mix

  • Omelette Skin
  • 2 Eggs (55g each)
  • 2 Tablespoons of Fresh Milk

Method:-

For Japanese Curry:-
1. Saute diced onion with 1/2 tablespoon of cooking oil till soft and fragrance.

2. Stir in chicken breast (lightly marinated with 1/2 teaspoon each of light soya sauce, cooking wine, cornflour and dash of ground pepper) add cook for 30 seconds before adding in carrot and potato.

3. Give the mixture a quick toss, pour in 700ml of boiling water and bring it to boil. Lower the heat and simmer the mixture for about 7 minutes, add pumpkin and continue to cook for another 5 - 7 minutes until all the vegetables are cook to your preference.

4. Remove the pot from heat. Slowly stir in 3 - 4 cubes of Japanese Curry Sauce Mix till dissolved.

Tip:
~ I would advise you to taste the curry after adding the 3rd cubes and decide whether would you still like to add in either half/whole of the 4th curry cubes to suit your preference.

~ I use 2 curry cubes each from the above sauce mix so that the curry will taste better with the sweet and hot mixture, but you could also use just 1 type instead of two.

My boy loves this type of deep-fried pork cutlets which could be purchased from any of those Hainanese Scissor Cut Mixed Vegetables Rice Stalls in Singapore which cost around S$1.00 - S$2.00 each depending on it's size. For this quick recipe, I marinate the pork cutlet with egg and cornflour together with other seasonings and coat with a layer of dried bread crumbs before deep-frying it till golden brown.

You can find the recipe on how to make this deep-fried pork cutlet as well as how to use it to create dishes such as Hainanese Pork Chop Rice and Pork Katsudon at this post here.

For Omelette Skin:-
1. Lightly beat 1 egg with 1 tablespoon of milk till combined. Pour mixture into preheated grease pan and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle (refer to the photo label no. 4 above).

2. Remove the pan from heat spoon about 1 serving of cooked rice (1/2 cup) on the omelette (refer to the photo label no. 5 above). With a spatula, flip one side of the egg omelette over the rice mixture

3. Slide the wrapped omelette rice to the edge of the pan and flip the pan against the plate for the omelette to land upside down on the plate.

4. Shape the omelette rice using kitchen paper towel and repeat steps with remaining portion of the rice and egg.

Depending on your preference, you could served the curry together with the omurice rice and pork cutlets or serve them in separate plates. For me, I love everything to be on the same plate and with decent amount of curry sauce to go with it. What about you?


Other than Omelette rice, you could also served the Japanese Curry with some cooked spaghetti or penne for quick meal idea. And if you have any interesting ways of pairing Japanese Curry, please do share with us by leaving your comments/suggestions in this post. Thanks.

Lastly, have a great weekend and hope you enjoy making this quick and easy Omurice with Japanese Curry for your family and loved ones too.


Friday, 22 February 2013

Braised Pork Belly With Rice - 卤肉饭

Both Pork Belly and Pork Trotter are my favourite parts of meat which I love to use them for either Braised Pork Belly In Soy Sauce (卤肉) or Ginger Vinegar Trotter (猪脚醋). To be frank, I love the soft and jelly like "fats and skin" on them which makes it a good source of collagen in some sinful ways.

There are many ways to braised pork belly depending on what other ingredients you prefer to add on to it like; hard boiled eggs, firm tofu, mushrooms or beancurd sticks. And also in order to braised a good pot of pork belly in soy sauce, you have to take note on the amount of water added plus amount of the seasonings and spices used.


BRAISED PORK BELLY IN SOY SAUCE



(Serves: 4  | Preparation: 10 minutes | Cooking: 60 minutes)

Ingredients:
500g Pork Belly (三层肉), cut into thick strips
4 Hardboiled Egg, shelled
2 Pieces of Firm Beancurd (豆干), cut into quarters
6 Shiitake Mushrooms, soak till soften
Some Dried Beancurd Stick (腐竹), optional
500ml Hot Water
2 Star Anise (八角)
3 Cloves (丁香)
1 Cinnamon Stick (肉桂棒)
5 Cloves Garlic, crashed
3 Shallot
2 Tablespoons Light Soy Sauce
2 Tablespoon Dark Soy Sauce
1/2 Tablespoon Oyster Sauce
1 Tablespoon Cooking Wine
1 Teaspoon Sesame Oil
1/2 Teaspoon Sugar


Method:-
1. Marinate the pork belly with 1/2 Tablespoon each of oyster sauce, light and dark soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of cooking wine and 1 teaspoon grated ginger for at least an hour.

2. Preheat frying pan with some oil and fry the firm beancurd till slightly golden brown on all sides. Remove and set aside.

3. Using the same frying pan, add in another tablespoon of oil. Saute garlic and shallots till fragrant, add star anise, cloves, cinnamon stick and marinated meat (without the sauce) and fry till slightly golden brown in colour on both side.

4. Add in mushrooms and continue to fry for another 30 seconds. Next stir in oyster sauce, light and dark soya sauce, cooking wine, sesame oil and sugar and give it a quick stir till well mixed.

5. Pour in hot water, bring it to boil and let it simmer for about 30 minutes or more till the meat is tender, add in hard boiled eggs, beancurd and soaked beancurd stick. Continue to simmer for another 15 minutes till all ingredients are flavoured by the soy sauce. 

6. Remove from heat and serve with steamed white rice.

Tip:
~ Soak the dried beancurd in warm water till soften, rinse a few time and drained well, set aside.

~ Fresh Shiitake mushrooms can be used to replaced the dry ones too.

~ If Cooking Spices like Star Anise, Cinnamon Stick and etc are not available in your area, replace it with 1 teaspoon or more of five spice powder for taste.

~ For extra flavour, add in 2 - 3 dried chilli in step 3, and remove it on step 5 before adding hard boiled eggs and etc.


{Braising Spices} Five Spice Powder (五香粉) and Cooking Spices

Above are my two cents worth on Braised Pork Belly In Soy Sauce which I hope you would have a rough idea on how to make your very own braised pork. For a start you could just try the pork belly with hard boiled egg combines perhaps with a few shiitake mushrooms too. Alternatively, you could also modify the recipe above with some Chicken Mid-joints instead of pork belly.

Friday, 8 February 2013

{Mobile Post} Braised Duck With Sea Cucumber

Counting down......2 more days to Chinese Lunar New Year! Everyone is so excited and today (1 day before the eve of Lunar New Year) almost all the wet markets, supermarkets and etc will be operating on 24 hours for last minutes shopping. And you would be able to see big crowds of people around grabbing for food, ingredients, beverages and etc to store up for the approaching New Year feast.


BRAISED DUCK WITH SEA CUCUMBER
焖海参鸭


Here I would be sharing our quick Braised Duck with Sea Cucumber recipe which you could easily get it done within 30 minutes. So if you have some extra roast duck or roast pork from the New Year feast, you could prepared this dish together with some sea cucumber, Chinese Cabbage, mushrooms and etc to make this delicious one pot dish.


(Serves: 4 | Preparation: 15 minutes  |  Cooking: 25 minutes)

Ingredients:
1/2 Portion of Roast Duck, chopped into big slices
1/2 Portion of Chinese Cabbage (napa cabbage - 白菜)
2 Medium Soaked Sea Cucumber (海渗), thickly sliced
8 Dried Shiitake Mushrooms, soaked till soften
3 Dried Scallops (干贝), soaked in hot water
3g Black Moss (发菜), soaked in water
, soaked in water 3 Dried Chilli (辣椒干)
4 Whole Shallot, skin removed
4 Garlic Cloves
Some Chestnuts (optional), skin removed
500ml Water / Chicken Broth

Seasoning
1 Tablespoon Abalone Sauce
1/2 Tablespoon Oyster Sauce
1 Teaspoon Dark Soy Sauce


Method:-
1. Preheat the frying pan with 1 tablespoon of cooking oil. Saute mushrooms, shallot, garlic, dried chilli, chestnut (if using) and scallops till fragrant.

2. Add in roast duck, give it a quick stir and let it cook for 30 seconds before adding sea cucumber and seasoning sauce. Stir well and dish up set aside.

3. Using the same pan, add in the cabbage and stir-fry for a minute before adding back the duck mixture.

4. Stir the mixture over medium heat until well combined, add water and bring it to boil over high heat.

5. When the mixture comes to boil, transfer it into a claypot (if your claypot is big enough to do the stir-fry from step 1, you can omit the frying pan) covered and allow to simmer over low heat for 20 minutes

6. Lastly stir in black moss (drained), splash of cooking wine and serve immediately.


This is one of my favourite one pot dish where I could have it with either steamed white rice or blanched noodles. And I always enjoy picking up each scoop like treasure hunt because I won't know what would end up in the bowl. But personally Roast Duck and Sea Cucumber are my favourite combine and I hope you would enjoy this dish too. For another version using Roast Pork and Fish Maw, you could refer to the recipe here.

 photo singoff3_zpse17561a6.jpg

Saturday, 2 February 2013

{Mobile Post} Salmon And Edamame Fried Rice

If you notice the title above, I have added a {Mobile Post} tag in front because from this February onwards I would be sharing meal ideas (recipes) with mobile phone photos straight from my kitchen to dinning table. I am sure this would be a great idea for those who wish to try the recipe(s) which I have uploaded the "food photos" on Cuisine Paradise Facebook page and yet without any recipe links.


SALMON AND EDAMAME FRIED RICE


So to start off, here is the first post on my Salmon And Edamame Fried Rice which I make used of the leftover salmon from our early Chinese New Year Dinner gathering (here) together with some diced Bak Kwa (BBQ pork) for new year atmosphere.


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

Ingredients:
  • 2 Cups Cooked Cold Rice (preferably precooked and keep in the fridge)
  • 1/2 Cup Salmon Cubes
  • 1/4 Cup Diced Bak Kwa (肉干), optional
  • 1/2 Cup Edamame (blanched and removed beans from pods)
  • 2 Eggs, lightly beaten
  • 2 Stalks Spring Onion, chopped
  • 2 Tablespoon Cooking Oil
  • 3 Cloves Garlic, minced
Seasoning:
1 Teaspoon Of Light Soy Sauce
1/2 Teaspoon of Fish Sauce, optional
1/4 Teaspoon Of Ground Pepper
Splash of Cooking Wine


Method:-
1. Heat up wok/frying pan on medium heat with cooking oil. Saute minced garlic till fragrance, add in diced bak kwa and continue to fry for another 10 seconds.

2. Add in cooked rice, pressing down using the back of the spatula to separate any clusters of rice. Give it a good toss and push the rice mixture to one side of the wok.

3. Using the other half of the wok, add in 1 tablespoon of the cooking oil and cook the salmon cubes till half done. Mix in the rice and give it a good toss.

4. Next slowly swirl in the beaten egg, coat the rice evenly with the egg mixture and fried for another minute before adding in Edamame, spring onion and seasoning.

5. Mix well and it is ready to serve.


 photo singoff2_zpse28411b7.jpg

Monday, 14 January 2013

Huiji Mui Fan

Mui Fan (烩饭) is one of my favourite childhood dish and even until now I still love this dish despite of whether homecook or store bought from the Cze Char stall(煮炒摊). You can easily create your own style of Mui Fan with different ingredients such as seafood, meat or vegetables. In this post, I would share with you a new version of my "herbal flavour" mui fan using Huiji Waist Tonic and Red Wine Lees.


HUIJI MUI FAN


With a twist and inspiration from my usual mui fan, I decided to come out with something herbal and nourishing for the family. Also mui fan can be consider as a quick one dish meal which consists of cooked rice, meat, vegetables, egg(optional) and gravy in a plate. I love this type of comfort dish which is so easy to prepare and with less washing up to do too.


(Serves: 2 | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
150g Pork Fillet, thinly sliced
60ml Huiji Waist Tonic
2 Serving Of Cooked Brown Rice
4 Slices Ginger, shredded
1 Stalk Spring Onion, cut into sections
2 Tablespoons of Hong Zao (red wine lees), optional
2 Tablespoons Sesame Oil
1 - 2 Eggs


Method:-
1. Preheat frying pan with 2 tablespoons of sesame oil, sauté ginger and spring onion till fragrant.

2. Stir in pork slices and cook 10 seconds, add in the red wine lees if using and continue to fry till meat is cooked.

3. Pour in 60ml Huiji Waist Tonic, crack in egg(s) and gently give the mixtures a few stirs. Simmer the mixture for 10 seconds.

4. Off the heat, season mixture with salt and pepper before spooning it on top of the cooked rice.

5. Garnish with some chopped spring onion, cut chilli and serve immediately.


As for this dish, try to use either pork or chicken fillet so that the meat can be easily cooked and remains tender when bite. And also for those who like pork liver, you can add in some together with the pork fillet to create a better flavour and texture for this dish.

Tuesday, 6 November 2012

Huiji Minced Meat Noodle

Minced Meat Noodle also known as "Bak Chor Mee (肉脞面)" is a popular local noodle dish which could be easily found at most food eateries in Singapore. Here I am sharing a version of our quick homemade Minced Meat Noodles which I have added some herbal taste to it. And this dish could also be consumed by woman who is doing confinement or anyone who wish to have a twist of herbal taste from their usual noodle.


HUIJI MINCED MEAT NOODLES


Our minced meat noodle is made with Angel Hair Pasta instead of those handmade egg noodles which are commonly found at the noodle stalls. And for a fusion taste, I used angel hair pasta which cooks faster and yet with a similar springy texture when compared to the fresh egg noodles. To flavour the taste of the noodles I also add in some Huiji Waist Tonic to act as seasoning instead of using oyster sauce or chilli/tomato sauce.


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

Ingredients:
  • 250g Dried Angel Hair Pasta
  • 150g Minced Meat
  • Some Baby Bok Choy
  • 4 Garlic Cloves, finely minced
  • 4 Shiitake Mushroom, sliced
  • 2 Eggs
  • 2 Cup (40ml, using huiji measuring cup) Huiji Waist Tonic

Marinade:
1 Teaspoon Minced Ginger
1 Teaspoon Sesame Oil
1/2 Teaspoon Cornflour
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce, optional


Method:-
1. Marinate the minced meat with marinade and set aside. Blanch bok choy with boiling water for 10 – 15 seconds. Remove, rinse with water and set aside to drain.

2. Follow the packaging instruction; blanch pasta in salted boiling water until al dente. Remove and drain well.

3. Preheat frying pan with 1 tablespoon of cooking oil, sauté garlic till fragrant, add in shiitake mushrooms and fry for 30 seconds.

4. Stir in minced meat, fry till fragrant and cook through by using spatula to loosen up the meat cluster, if any.

5. Lastly add in pasta, give it a quick toss, drizzle in 40ml Huiji Waist Tonic and stir till combined

6. Remove and divide into two serving plates, serve bok choy and sunny side-up egg by the sides.


To complete the dish, you could add-on some blanched vegetables, sunny side-up egg, fishballs or etc according to your own preference.  I love the addition of the Huiji Waist Tonic which gives the dish a mild herbal taste without over powering it with strong herbal aroma.  Indeed this might be a good way to incorporate some nourish herbal treat in our daily meal.

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