This week, I tried out a few baking dishes.
Roasted Chicken Thighs with Potatoes, Carrots and Broccoli and Mixed Hebs
Baked potato, eggplant, with bolognese sauce.
Pizza Pita
Pizza Bread
Baked Chicken Schnitzel
While baking is relatively easy, because everything is cooked in the oven, i find that the baking time can be quite long, and this means the electrical bill may be significant.
For the Baked potato, eggplant, with bolognese sauce, as it involves precooking, so while it's a nice treat once in a while, but usually, it would be easier and more efficient to skip the baking process. Also the cheese can be fattening if eaten too often.
The baked chicken schnitzel didn't taste that great. Maybe I need to add more salt and pepper to season, and I should add paprika powder. It took quite long to bake, and I was afraid it was not thoroughly cooked.
The pizza pita was nice, but the ingredients were not enough, as I was afraid that a thick layer might prevent it from cooking properly. Next time, I need to have more ingredients (2 layers?) and top with more cheese (denser, and should I add a thin layer before I add ingredients?). The Parmesan, Mozeralla and Cheddar mix cheese, seems to have a nicer browning effect than the Mozeralla cheese. The pack of 5 pita was only just nice for 2A2C, and not enough for us to include the helper.
I think the roasted chicken dish is the one most worthwhile baking dish, as it was a complete and wholesome meal, and the chicken can only be roasted to taste the best. With the potatoes and vegetables complementing, I think it's a great baking dish, that can be repeated often.
In future, I want to try the baked honey chicken wings, and since they'll be baked on the wire rack, I intend to use the high wire rack, and put a dish of vegetables (steamed ed 2-3min) and potatos (steamed 10min?) below, to bake at the same time. Can bake the pumpkin?
I'll also want to explore baking fish, since pan frying fish is quite difficult. Since fish cooks faster, if baking together with vegetables, the vegetables will need to be pre steamed longer prior to baking.
Moving on, I would like to try more steamed, braised and stewed dishes.
-Steamed Chicken with herbs
-Steamed fish
-Steamed tofu and prawn minced meat balls
-Braised udon noodles
-Stewed Chicken, Mushroom, Potato and Carrots
-Stewed cabbage, carrot, minced meat and beancurd sheets
Sunday, April 22, 2012
Cucumber, Tomato, Minced Meat Soup
I usually don't really know what to do with my cucumber, after using part of it for certain dishes or fruit juice. I have been thinking of trying to use it to cook quick soup. Today, I used the remainder of the cucumber, which I used for the sweet and sour chicken to make a quick soup, to go with the rice and sweet and sour chicken dish. My children always like to have their meals with a bowl of soup. The soup tasted refreshingly light and sweet.
Ingredients
80-100g minced meat
1/2 medium sized cucumber, diced (divided longitudinally into 8 sections, and then cut into small cubes)
Ingredients
80-100g minced meat
1/2 medium sized cucumber, diced (divided longitudinally into 8 sections, and then cut into small cubes)
1 medium sized tomato, wedged (divided cross section wise)
-1/2 tsp salt
-2 big bowls (800ml) water
Marinate for minced meat
-1 tsp light soya sauce
-1/2 tsp corn starch
-dash of pepper
Instructions
-Marinate minced meat for 15-20min.
-Bring water to boil
-Add minced meat and cucumber.
-Boil for 15 min till cucumber is soft.
-Add tomato and boil for another 10 min.
-Add salt to taste.
Sweet and Sour Chicken
In the past, I made sweet and sour pork, and it has always been a crowd pleaser. My family loves it. Really, it tastes much better than those sold outside, which is hard and always coated with so much flour, and with very little meat, and the meat is often fatty, and soaked in overly salty and starchy gravy. Sounds familiar? Recently, I ate sweet and sour chicken at the Lao Huo Tang at Great World City Food Court. It was not bad, but too salty and the ingredients were pretty little. So I told myself I need to go back and recreate this dish.
I've not cooked sweet and sour pork for quite a long time, so I was quite worried if I would succeed. Also, I used to cook with the help of my previous helper, but this time, I was going to do it alone, so I didn't know if I could handle it well. Previously, I bought the pork from NTUC, and it's labelled as Sweet and Sour Pork, so I knew that's the right type of pork meat to be bought. This time, they didn't have it at NTUC. I didn't know if lean pork or shoulder butt would be tender enough. Anyway, I wanted to try out chicken. So I was deciding between chicken breast and chicken fillet, and finally decided to use chicken fillet, as I believed it would be tender and soft. When I opened the packet of chicken fillet, it was really nice and soft, and i wondered if i still had to marinate it with egg or not. Anyhow, I decided to do so, since the original recipe with pork required egg. I'm not sure if there'll be much difference without the egg. But since egg is so readily available, I decided not to take the risk.
I put quite a lot of vegetable (green and yellow capsicum, tomato, cumcumber, diced pineapple, garlic, onion) into this dish to make it a complete and wholesome meal. You can adjust the amount of vegetable on your own, and also decide what to include and what not.
The sauce initially looked quite a lot (a bit liquid), but turned out quite alright, as it served as gravy for the rice. After a while, it also seemed absorbed into the ingredients. If increasing amount of meat, can keep sauce amt same, or increase just a little. Initially, the sauce also tasted pretty sweet, but after a while, after it was absorbed into the food, it seemed ok, though next time, I may try reducing the sugar a little. (or maybe a didnt' level the measurement.)
Ingredients
300g chicken fillet, cubed (to increase to 350g next time) (used pork shoulder butt, ok but a lot of fats which I had to remove, so more difficult to cut into cubes, used 425g but because remove fats might be left with are 360-380g meat)
Yellow and green capsicum, diced (to increase amt, and to weigh next time) (1/2 each of medium size, 100-120g)
1 medium sized tomato (or 2 small tomatoes) (1 big or 2 small - medium)
1/2 average sized cucumber, diced (to weigh next time) (~200g, but can increase to 300g coz they like cucumber)
4-5tbps canned diced pineapple (did 5tbsp of s&w diced pineapple, abt 4cubes each spoon, can increase to 6 tbsp) cut into smaller pieces
1 or 1 1/2 cup canola/sunflower cooking oil (1 1/2 small bowl)
Marinade for chicken fillet
2 tbsp light soya sauce
1 egg, beaten
Dash of pepper
Coating for chicken fillet
7-8tbps Kentucky powder (8tbsp)
7-8tbps corn flour (9 tbsp)
Can try next time 10 tbsp corn flour n 7 tbsp Kentucky powder
Sauce
6 tbps tomato ketchup (8 tbsp coz increase meat)
3 tbps sugar (3.5 tbsp sugar, can reduce to 3, coz still pretty sweet)
4 tbsp hot water (5 tbps)
1/2 tbps light soya sauce
Tiny pinch of salt
Instructions
-Cut chicken fillet into cubes. Try to make sure that they are of similar size, to ensure even cooking.
-Marinate it for at least 30min, in fridge. Can be longer if desired. (In mywoklife, she marinated from morning till evening.)
-Mix the Kentucky powder and corn flour in a big bowl.
-Add oil to wok, and heat up over medium heat till very hot. Ensure that the oil is sufficient to cover fully 1/2 batch the chicken pieces. The frying of the chicken will be done in 2 batches.)
-While waiting for oil to heat up, coat each chicken piece evenly. Ensure that it is well coated. But shake off excess. Do for 1/2 the batch.
-Once oil is heated, quickly add the coated chicken pieces. (If wait too long, the chicken marinate will soak through the coating, and you'll need to coat with more corn flour.)
-Keep heat on medium, and fry till golden brown. This will take abt 5-6min.
-Drain off the oil, and place fried chicken pieces in a bowl lined with kitchen paper towel to absorb the excess oil.
-Repeat for 2nd batch.
-Store the used oil for future re-use.
-Wash and dry wok.
- Add 1 tbsp canola oil. When hot, add garlic and stir fry till fragrant (but not brown). Add onion and saute till fragrant, and very lightly brown.
-Add the vegetable and stir fry for 2 min on medium heat.
-Add the sauce.
-Add the chicken pieces.
-Mix well and medium high heat for 1 min, or until sauce thickens a little.
-Serve with warm rice.
I've not cooked sweet and sour pork for quite a long time, so I was quite worried if I would succeed. Also, I used to cook with the help of my previous helper, but this time, I was going to do it alone, so I didn't know if I could handle it well. Previously, I bought the pork from NTUC, and it's labelled as Sweet and Sour Pork, so I knew that's the right type of pork meat to be bought. This time, they didn't have it at NTUC. I didn't know if lean pork or shoulder butt would be tender enough. Anyway, I wanted to try out chicken. So I was deciding between chicken breast and chicken fillet, and finally decided to use chicken fillet, as I believed it would be tender and soft. When I opened the packet of chicken fillet, it was really nice and soft, and i wondered if i still had to marinate it with egg or not. Anyhow, I decided to do so, since the original recipe with pork required egg. I'm not sure if there'll be much difference without the egg. But since egg is so readily available, I decided not to take the risk.
I put quite a lot of vegetable (green and yellow capsicum, tomato, cumcumber, diced pineapple, garlic, onion) into this dish to make it a complete and wholesome meal. You can adjust the amount of vegetable on your own, and also decide what to include and what not.
The sauce initially looked quite a lot (a bit liquid), but turned out quite alright, as it served as gravy for the rice. After a while, it also seemed absorbed into the ingredients. If increasing amount of meat, can keep sauce amt same, or increase just a little. Initially, the sauce also tasted pretty sweet, but after a while, after it was absorbed into the food, it seemed ok, though next time, I may try reducing the sugar a little. (or maybe a didnt' level the measurement.)
Ingredients
300g chicken fillet, cubed (to increase to 350g next time) (used pork shoulder butt, ok but a lot of fats which I had to remove, so more difficult to cut into cubes, used 425g but because remove fats might be left with are 360-380g meat)
Yellow and green capsicum, diced (to increase amt, and to weigh next time) (1/2 each of medium size, 100-120g)
1 medium sized tomato (or 2 small tomatoes) (1 big or 2 small - medium)
1/2 average sized cucumber, diced (to weigh next time) (~200g, but can increase to 300g coz they like cucumber)
4-5tbps canned diced pineapple (did 5tbsp of s&w diced pineapple, abt 4cubes each spoon, can increase to 6 tbsp) cut into smaller pieces
1 or 1 1/2 cup canola/sunflower cooking oil (1 1/2 small bowl)
Marinade for chicken fillet
2 tbsp light soya sauce
1 egg, beaten
Dash of pepper
Coating for chicken fillet
7-8tbps Kentucky powder (8tbsp)
7-8tbps corn flour (9 tbsp)
Can try next time 10 tbsp corn flour n 7 tbsp Kentucky powder
Sauce
6 tbps tomato ketchup (8 tbsp coz increase meat)
3 tbps sugar (3.5 tbsp sugar, can reduce to 3, coz still pretty sweet)
4 tbsp hot water (5 tbps)
1/2 tbps light soya sauce
Tiny pinch of salt
Instructions
-Cut chicken fillet into cubes. Try to make sure that they are of similar size, to ensure even cooking.
-Marinate it for at least 30min, in fridge. Can be longer if desired. (In mywoklife, she marinated from morning till evening.)
-Mix the Kentucky powder and corn flour in a big bowl.
-Add oil to wok, and heat up over medium heat till very hot. Ensure that the oil is sufficient to cover fully 1/2 batch the chicken pieces. The frying of the chicken will be done in 2 batches.)
-While waiting for oil to heat up, coat each chicken piece evenly. Ensure that it is well coated. But shake off excess. Do for 1/2 the batch.
-Once oil is heated, quickly add the coated chicken pieces. (If wait too long, the chicken marinate will soak through the coating, and you'll need to coat with more corn flour.)
-Keep heat on medium, and fry till golden brown. This will take abt 5-6min.
-Drain off the oil, and place fried chicken pieces in a bowl lined with kitchen paper towel to absorb the excess oil.
-Repeat for 2nd batch.
-Store the used oil for future re-use.
-Wash and dry wok.
- Add 1 tbsp canola oil. When hot, add garlic and stir fry till fragrant (but not brown). Add onion and saute till fragrant, and very lightly brown.
-Add the vegetable and stir fry for 2 min on medium heat.
-Add the sauce.
-Add the chicken pieces.
-Mix well and medium high heat for 1 min, or until sauce thickens a little.
-Serve with warm rice.
Thursday, April 19, 2012
Baked Penne With Bacon
From http://planningwithkids.com/2008/10/26/menu-plan-monday-best-banana-cake-recipe/
Ingredients:
8 Rash Bacon Shortcut Rindless
500 Ml Pasta Sauce
2 Teaspoon Garlic Minced
1 Large Onion Brown
300 Ml Cream
1 Cup Cheese Parmesan Grated
2 Tablespoon Oil Olive
500 Gram Pasta Penne
Instructions:
This is a very quick to cook dish, that will feeds a lot of people and it reheats quite well.
1. Boil water for pasta
2. Finely chop onion.
3. Cut bacon into thin strips approx 2cm x .1 cm.
4. Heat oil in a large frying pan (I use an electric frying pan.)
5. When heated to a moderate heat cook bacon to desired taste. I like it a bit crispy.
6. Add onion and garlic and cook for another couple of minutes.
7. Place pasta into boiling water.
8. Add pasta sauce to frying pan and turn down heat slightly. Allow to simmer for 3 – 4 minutes.
9. Add cream to frying pan and mix well. Turn up heat slightly allow to bubble then reduce heat and allow to thicken.
10. Heat grill on high.
11. Drain pasta.
12. Add pasta to the frying pasta and combine well.
13. Pour pasta into a lasagna style dish and even out as required.
14. Top with grated parmesan and place under the grill until cheese has melted as is a golden brown colour.
15. Serve with some warm garlic bread!
Ingredients:
8 Rash Bacon Shortcut Rindless
500 Ml Pasta Sauce
2 Teaspoon Garlic Minced
1 Large Onion Brown
300 Ml Cream
1 Cup Cheese Parmesan Grated
2 Tablespoon Oil Olive
500 Gram Pasta Penne
Instructions:
This is a very quick to cook dish, that will feeds a lot of people and it reheats quite well.
1. Boil water for pasta
2. Finely chop onion.
3. Cut bacon into thin strips approx 2cm x .1 cm.
4. Heat oil in a large frying pan (I use an electric frying pan.)
5. When heated to a moderate heat cook bacon to desired taste. I like it a bit crispy.
6. Add onion and garlic and cook for another couple of minutes.
7. Place pasta into boiling water.
8. Add pasta sauce to frying pan and turn down heat slightly. Allow to simmer for 3 – 4 minutes.
9. Add cream to frying pan and mix well. Turn up heat slightly allow to bubble then reduce heat and allow to thicken.
10. Heat grill on high.
11. Drain pasta.
12. Add pasta to the frying pasta and combine well.
13. Pour pasta into a lasagna style dish and even out as required.
14. Top with grated parmesan and place under the grill until cheese has melted as is a golden brown colour.
15. Serve with some warm garlic bread!
Meal Planner
Dinner
Roast Chicken Thighs with Potatoes, Carrots and Broccoli/Cauliflower (Capsicum, and Cherry Tomatoes)
Baked Eggplant Mashed Potato Lagsane - can modify slightly to become sheperd's pie (put mixed vegetable with the minced meat)
Baked Fish with Pasta Aglio Olio, and Vegetable (Boiled Broccoli, Cauliflower, Carrots) (Can have diced capsicum and tomato as the fish condiment)
Baked Seafood Marcaroni/Rice
Chicken Schnitzel with Baked Beans, Mixed Veggie and Mashed Potatoes/Wedges http://aww.ninemsn.com.au/food/cookbooks/782668/oven-baked-chicken-schnitzel-with-spicy-wedges
Pizza
Pita Pizza
Stir Fried Seafood Vegetable Udon (food4tots)
Meatball, Ham and Mushroom Pasta with tomato sauce
Meat and Veggie Patty w/ Pasta with tomato sauce (Penne or Fusilili)
Pasta Salad
Sweet and Sour chicken/pork with potato, broccoli, capsicum, pineapple, cucumber and rice (sausage, luncheon meat)
Stewed Chicken, Potato, Carrot with rice
Stir Fried Cabbage with Beancurd, Carrots
Corn and Carrot Chicken Soup (2 chicken thighs) (Yuzhu?)
Old Cucumber Soup (Spare pork ribs, and 1 chicken thigh, dried octopus)
Winter Melon and Carrot Soup (Red dates, wolfberries)
Cream of corn
Lotus Root Peanut Soup (Red Dates)
Bittergourd Soup
Bittergourd Seafood Soup
Breakfast/Brunch/Snack
Oats
Yogurt Cereal
Pizza Bread
Bruschetta
Baked Tomato with Breadcrumbs, Mozeralla Cheese and Herbs
Scrambled Eggs with Tomato
Egg Omelette with filling (diced capsicum, tomato, button mushrooms)
Muffins
Prawn Toast
Salad
Pancakes
Lunch
Mee Sua
Congee
Pork Chop Fried Rice
Chicken Marcoroni
Pasta Salad
Pizza Bread
Tortilla Pizza
Meat & Veggie Patties with Baked Beans, and Mashed Potato
Roast Chicken Thighs with Potatoes, Carrots and Broccoli/Cauliflower (Capsicum, and Cherry Tomatoes)
Baked Eggplant Mashed Potato Lagsane - can modify slightly to become sheperd's pie (put mixed vegetable with the minced meat)
Baked Fish with Pasta Aglio Olio, and Vegetable (Boiled Broccoli, Cauliflower, Carrots) (Can have diced capsicum and tomato as the fish condiment)
Baked Seafood Marcaroni/Rice
Chicken Schnitzel with Baked Beans, Mixed Veggie and Mashed Potatoes/Wedges http://aww.ninemsn.com.au/food/cookbooks/782668/oven-baked-chicken-schnitzel-with-spicy-wedges
Pizza
Pita Pizza
Stir Fried Seafood Vegetable Udon (food4tots)
Meatball, Ham and Mushroom Pasta with tomato sauce
Meat and Veggie Patty w/ Pasta with tomato sauce (Penne or Fusilili)
Pasta Salad
Sweet and Sour chicken/pork with potato, broccoli, capsicum, pineapple, cucumber and rice (sausage, luncheon meat)
Stewed Chicken, Potato, Carrot with rice
Stir Fried Cabbage with Beancurd, Carrots
Corn and Carrot Chicken Soup (2 chicken thighs) (Yuzhu?)
Old Cucumber Soup (Spare pork ribs, and 1 chicken thigh, dried octopus)
Winter Melon and Carrot Soup (Red dates, wolfberries)
Cream of corn
Lotus Root Peanut Soup (Red Dates)
Bittergourd Soup
Bittergourd Seafood Soup
Breakfast/Brunch/Snack
Oats
Yogurt Cereal
Pizza Bread
Bruschetta
Baked Tomato with Breadcrumbs, Mozeralla Cheese and Herbs
Scrambled Eggs with Tomato
Egg Omelette with filling (diced capsicum, tomato, button mushrooms)
Muffins
Prawn Toast
Salad
Pancakes
Lunch
Mee Sua
Congee
Pork Chop Fried Rice
Chicken Marcoroni
Pasta Salad
Pizza Bread
Tortilla Pizza
Meat & Veggie Patties with Baked Beans, and Mashed Potato
Pizza Bread - Hawaiian
- Ham
- Canned pineapple cubes
- Capsicum, diced
- Button mushrooms, thinly sliced
- Bread
- Italian Pasta Sauce
- Mozarella Cheese
-Preheat oven to 200 degC.
-Toast bread for 3 min.
-Flip to other side, and spread a thin layer of italian pasta sauce.
-Add toppings - ham, mushroom, capsicum, pineapple cubes, and sprinkle with a dense layer of mozeralla cheese.
-Toast for 15min.
-Then increase temperature to 220 degC and toast for a further 10min.
- Canned pineapple cubes
- Capsicum, diced
- Button mushrooms, thinly sliced
- Bread
- Italian Pasta Sauce
- Mozarella Cheese
-Preheat oven to 200 degC.
-Toast bread for 3 min.
-Flip to other side, and spread a thin layer of italian pasta sauce.
-Add toppings - ham, mushroom, capsicum, pineapple cubes, and sprinkle with a dense layer of mozeralla cheese.
-Toast for 15min.
-Then increase temperature to 220 degC and toast for a further 10min.
Baked Eggplants, Mashed Potato and Bolognese Sauce (Lagsane)
I concocted this dish, by combining ideas from the following 2 recipes from Food4Tots and Little Inbox Recipe. The 2 recipes are very similar, involving Bolognese sauce. For Food4Tots, it only consists of eggplants, so I felt it won't be filling enough for a 1-dish meal. So I combined with Little Inbox Recipe, which is primarily consisting of mashed potato. By marrying these 2 recipes, I get a wholesome meal, consisting of carbohydrates from the mashed potatoes, vitamins and minerals from the eggplants and pasta sauce (fresh button mushrooms optional), and protein from the minced meat and mozarella cheese.
The dish looked and smelled really great and tasted soooo delicious. My kids and husband were full of praises, and they loved the dish so much.
Serves 3-4
Ingredients
- 1 medium sized eggplant (~25cm)
- 500g potato (~6 small potatoes. The ones I used are those normal ones found in the wet market. Next time, I'll try with US Russet Potatoes.)
- 250g minced meat
- 7 tbsp Prego's Fresh Mushroom Italian sauce (aka pasta sauce) (1/2 of the medium size 397g bottle, so abt 200g)
- 1/2 medium sized onion, minced
- 2 cloves garlic, minced
- 1 tbsp olive oil for eggplant
- 2 tbsp olive oil for garlic, onion, minced meat
Mozarella Cheese
Marinate for Minced Meat
1 tbsp light soya sauce (slightly less than full)
Dash of pepper
Seasoning for Potato
1/2 tsp salt
Dash of pepper
Instructions
- Marinate minced meat - Mix minced meat with 1 tbsp light soya sauce and a dash of pepper, cover and refrigerate for 20-30min.
- Slice brinjal thinly cross section wise into 3mm thick slices. Soak in salted water (~1 tsp salt) to get rid of any bitterness.
- Wash potatoes and peel potato skin. Slice them cross section wise into 5mm thickness. Steam for 25min (after water already boiling), or till relatively soft.
- Remove brinjal from salted water, and pat dry. In a non-stick wok, add 1 tbsp olive oil to coat the wok thinly, and heat up. When oil is hot, add the brinjal to cover the base of the wok with 1 layer. Pan fry till lightly browned and both sides. (Need to flip. Best to use thongs rather than ladle, to make it easy to flip.) Set aside in a plate. Repeat until all the brinjal has been pan fried. (Next time I'll try just baking the brinjal with the rest of the ingredients all at once, instead of pan frying first, since my recipe only results in 1 layer of brinjal, which means it is right at the top, and there are no middle layers of brinjal, which without pan frying, may not be cooked thoroughly by just baking. I could pre bake the brinjal, maybe 5-8mins on each side?)
- Mash the potatoes. Sprinkle salt and pepper thinly over the potato, and continue mashing and mixing. (The mashed potato does not need to be mashed finely till a very smooth texture. The baking process will soften it further and make it smoother.)
To make Bolognese sauce:
- In non-stick wok, add 2 tbsp of olive oil. Heat up the wok. When oil is hot, add the garlic and stir fry till fragrant and very slightly brown.
- Add onion and stir fry till fragrant and lightly browned.
- Add in the minced meat and mix and stir fry, until the minced meat is just cooked.
- Add the italian pasta sauce, mix well with the minced meat and stir fry till well mixed and the sauce is bubbling gently.
Put the ingredients together into the baking dish:
- Preheat oven to 180 degC.
- In the baking dish (mine is 28cm diameter), spread the mash potato at the bottom and press to form a base.
- Spread the bolognese sauce evenly.
- Sprinkle a thin layer of mozarella cheese.
- Spread the eggplants in an even layer.
- Sprinkle with a dense layer of mozarella cheese. (Dense means that the grated cheese are close together, and not a thick layer. This is to ensure generous amount of cheese, and yet not thick, to enable it to melt and brown better.)
- Once oven is preheated, put the baking dish in and bake for 20min.
- Then increase temperature to 220degC and bake for a further 10min, to help the browning of the cheese.
Notes:
-Can include fresh button mushrooms into the bolognese sauce. Slice thinly.
- Above portion was mainly for 2A1C. For 3A2C, to increase the potato to 650g, minced meat to 350g, pasta sauce to 9 tbps, garlic to 3 cloves, onion to slightly more than 1/2 medium onion. The mashed potato and bolognese sauce layer would then become thicker. Brinjal remains are medium sized, as that should form only 1 single layer.
The dish looked and smelled really great and tasted soooo delicious. My kids and husband were full of praises, and they loved the dish so much.
Serves 3-4
Ingredients
- 1 medium sized eggplant (~25cm)
- 500g potato (~6 small potatoes. The ones I used are those normal ones found in the wet market. Next time, I'll try with US Russet Potatoes.)
- 250g minced meat
- 7 tbsp Prego's Fresh Mushroom Italian sauce (aka pasta sauce) (1/2 of the medium size 397g bottle, so abt 200g)
- 1/2 medium sized onion, minced
- 2 cloves garlic, minced
- 1 tbsp olive oil for eggplant
- 2 tbsp olive oil for garlic, onion, minced meat
Mozarella Cheese
Marinate for Minced Meat
1 tbsp light soya sauce (slightly less than full)
Dash of pepper
Seasoning for Potato
1/2 tsp salt
Dash of pepper
Instructions
- Marinate minced meat - Mix minced meat with 1 tbsp light soya sauce and a dash of pepper, cover and refrigerate for 20-30min.
- Slice brinjal thinly cross section wise into 3mm thick slices. Soak in salted water (~1 tsp salt) to get rid of any bitterness.
- Wash potatoes and peel potato skin. Slice them cross section wise into 5mm thickness. Steam for 25min (after water already boiling), or till relatively soft.
- Remove brinjal from salted water, and pat dry. In a non-stick wok, add 1 tbsp olive oil to coat the wok thinly, and heat up. When oil is hot, add the brinjal to cover the base of the wok with 1 layer. Pan fry till lightly browned and both sides. (Need to flip. Best to use thongs rather than ladle, to make it easy to flip.) Set aside in a plate. Repeat until all the brinjal has been pan fried. (Next time I'll try just baking the brinjal with the rest of the ingredients all at once, instead of pan frying first, since my recipe only results in 1 layer of brinjal, which means it is right at the top, and there are no middle layers of brinjal, which without pan frying, may not be cooked thoroughly by just baking. I could pre bake the brinjal, maybe 5-8mins on each side?)
- Mash the potatoes. Sprinkle salt and pepper thinly over the potato, and continue mashing and mixing. (The mashed potato does not need to be mashed finely till a very smooth texture. The baking process will soften it further and make it smoother.)
To make Bolognese sauce:
- In non-stick wok, add 2 tbsp of olive oil. Heat up the wok. When oil is hot, add the garlic and stir fry till fragrant and very slightly brown.
- Add onion and stir fry till fragrant and lightly browned.
- Add in the minced meat and mix and stir fry, until the minced meat is just cooked.
- Add the italian pasta sauce, mix well with the minced meat and stir fry till well mixed and the sauce is bubbling gently.
Put the ingredients together into the baking dish:
- Preheat oven to 180 degC.
- In the baking dish (mine is 28cm diameter), spread the mash potato at the bottom and press to form a base.
- Spread the bolognese sauce evenly.
- Sprinkle a thin layer of mozarella cheese.
- Spread the eggplants in an even layer.
- Sprinkle with a dense layer of mozarella cheese. (Dense means that the grated cheese are close together, and not a thick layer. This is to ensure generous amount of cheese, and yet not thick, to enable it to melt and brown better.)
- Once oven is preheated, put the baking dish in and bake for 20min.
- Then increase temperature to 220degC and bake for a further 10min, to help the browning of the cheese.
Notes:
-Can include fresh button mushrooms into the bolognese sauce. Slice thinly.
- Above portion was mainly for 2A1C. For 3A2C, to increase the potato to 650g, minced meat to 350g, pasta sauce to 9 tbps, garlic to 3 cloves, onion to slightly more than 1/2 medium onion. The mashed potato and bolognese sauce layer would then become thicker. Brinjal remains are medium sized, as that should form only 1 single layer.
Wednesday, April 18, 2012
Great Recipe Websites
Food4Tots - http://food-4tots.com/all-recipes/
Little Inbox Recipe - http://eatingpleasure.blogspot.in/p/little-inboxs-home-cooked-recipe-list.html
Bits of Taste - http://bits-of-taste.blogspot.com/2007/01/all-recipes.html
Planning with Kids http://planningwithkids.com/
Happy Home Baking - http://happyhomebaking.blogspot.com/p/my-recipe.html
Noob Cook - http://www.noobcook.com/
My Wok Life - http://www.mywoklife.com/
Chinese Soup Lady - http://www.thechinesesouplady.com/
Kitchen Tigress - http://kitchentigress.blogspot.com/
Wery Nice - http://www.werynice.com/home/?p=124 (teaches u how to prepare gingko)
I've been trying to learn to cook simple meals. Simple really means quick, easy dishes that require creative use of only a few key ingredients, to create wonderfully appetizing, delicious and healthy meals.
It's really great that I've discovered many great websites that feature such recipes that I'm looking for. The good thing is that many of these are blogs maintained by working mums with young kids from Singapore and Malaysia. Therefore, the ingredients used and types of food cooked would be very similar, and at the same time, they're usually easy to prepare dishes, since working mums + kids = yummy food in limited time.
I salute these mums who have taken the time to experiment and create such wonderful dishes, and to take the time to post the photos and recipes of their creations on the internet. These serve as really useful references, and provide great source of inspiration and cooking ideas for me. Honestly, I find them much better than the traditional cookbooks.
As each individual has their own preferences, and the family has different needs, usually I would reference various similar recipes and then come up with my own, by adapting a little here and there.
I discovered that baking main dishes is really actually quite simple, and easier than normal chinese cooking (Stir fry, deep fry, soup, etc.) in terms of number of type of ingredients required, preparation, and clean up.
So if I work from home during the week days, I actually prefer to bake.
And I usually do chinese cooking during the weekends when I would slow cook soup and have stir fry dishes.
I'm hope you'll also draw great inspiration from these websites, and hopefully mine as well, and embark on your own cooking journey.
Little Inbox Recipe - http://eatingpleasure.blogspot.in/p/little-inboxs-home-cooked-recipe-list.html
Bits of Taste - http://bits-of-taste.blogspot.com/2007/01/all-recipes.html
Planning with Kids http://planningwithkids.com/
Happy Home Baking - http://happyhomebaking.blogspot.com/p/my-recipe.html
Noob Cook - http://www.noobcook.com/
My Wok Life - http://www.mywoklife.com/
Chinese Soup Lady - http://www.thechinesesouplady.com/
Kitchen Tigress - http://kitchentigress.blogspot.com/
Wery Nice - http://www.werynice.com/home/?p=124 (teaches u how to prepare gingko)
I've been trying to learn to cook simple meals. Simple really means quick, easy dishes that require creative use of only a few key ingredients, to create wonderfully appetizing, delicious and healthy meals.
It's really great that I've discovered many great websites that feature such recipes that I'm looking for. The good thing is that many of these are blogs maintained by working mums with young kids from Singapore and Malaysia. Therefore, the ingredients used and types of food cooked would be very similar, and at the same time, they're usually easy to prepare dishes, since working mums + kids = yummy food in limited time.
I salute these mums who have taken the time to experiment and create such wonderful dishes, and to take the time to post the photos and recipes of their creations on the internet. These serve as really useful references, and provide great source of inspiration and cooking ideas for me. Honestly, I find them much better than the traditional cookbooks.
As each individual has their own preferences, and the family has different needs, usually I would reference various similar recipes and then come up with my own, by adapting a little here and there.
I discovered that baking main dishes is really actually quite simple, and easier than normal chinese cooking (Stir fry, deep fry, soup, etc.) in terms of number of type of ingredients required, preparation, and clean up.
So if I work from home during the week days, I actually prefer to bake.
And I usually do chinese cooking during the weekends when I would slow cook soup and have stir fry dishes.
I'm hope you'll also draw great inspiration from these websites, and hopefully mine as well, and embark on your own cooking journey.
Monday, April 16, 2012
Regular Shopping List
Ginger
Garlic
Onions
Eggs
Tofu
Fishball
Prawn
Mushrooms
Potatoes
Sweet Potatoes
Corn
Carrots
Tomato
Capsicums
Broccoli
Cauliflower
Brinjal
Pumpkin
Ham/Sausage/Bacon
Baked beans
Button mushrooms
Garlic
Onions
Eggs
Tofu
Fishball
Prawn
Mushrooms
Potatoes
Sweet Potatoes
Corn
Carrots
Tomato
Capsicums
Broccoli
Cauliflower
Brinjal
Pumpkin
Ham/Sausage/Bacon
Baked beans
Button mushrooms
Tips and Guidelines
Seasoning:
1tbsp oyster sauce
1tsp of dark soy sauce
1tsp of light soy sauce
1tsp of sesame oil
1tbsp of glutinous rice wine
200ml water
(above from My Little Inbox, Minced Meat Eggplant )http://eatingpleasure.blogspot.com.au/2010/05/eggplant-with-minced-meat.html
-For Mashed Potato, use US Russet Potato
-Baked Potato, use US Russet Potato
What I am sharing here is recipe of baking soft & moist jacket potato with basics fillings/ toppings of sour cream and bacon bits which yield a conventional flavour which never fails you. I used aluminium foil when baking the potatoes. Using a foil to wrap up the potato yields softer potato as the foil holds moisture and 'steams' potatoes, while leaving it unwrapped will create crisped and crunchy skin. http://www.mywoklife.com/2009/05/jacket-potato-baked-potato-recipe.html
-Steam potato and carrots (8 mins will do?) http://eatingpleasure.blogspot.in/2010/06/veggie-patties.html
-1tsp soya sauce, 1/2 tsp sesame oil,1/2 tsp 1 tsp cornflour, for 100g minced meat
-1 tsp = 5ml
-1 tbsp = 15ml
-1 cup = 237 ml
- Rice for 3 adults + 2 kids = 1.5 cups or 2 cups
-Porridge - 1/2 cup sufficient for 2 persons, So for 3 adults + 2kids = 1 1/4 or 1 1/3 cup rice
Put in blender to grind to smaller bits, then wash, and soak in water. Cooks very fast this way.
Water = 3x number of cups of rice?
Egg - should be at room temp before cooking. When cooking, make sure oil is hot, before adding egg to prevent sticking
1 egg, 1/2 tsp light soya sauce. For Frying, 1/4 tsp light soya sauce.
-Soak bittergourd and brinjal in salted water to get rid of bitterness
-To prevent sticking to wok, in dry wok, add oil, then heat up. This ensures that the wok is well coated with the oil. (Therefore, do not heat up wok first then add oil).
-For blanching vegetable that are not subsequently stir fried, when the water boils, add a tablespoon of oil, then add the vegetable. This will let the vegetable maintain its nice green color and crispness.
-If stir frying vegetable, it is still good to blanch it first (can do without the oil in the water). This will help cook the vegetable evenly and soften it, and make it easier for even stir frying.
-Home-made bread crumbs - If you can't finish your bread, instead of letting it go past its expiry date, why not make it into bread crumbs. Preheat oven to 300 degF (~150 deg C), and place single layer of bread to toast to 10 to 15min, flipping halfway through, to allow both sides to dry and brown evenly. Extend toasting time if needed. Place the bread in a ziploc bag or sealed plastic bag, break it into small pieces, and use a rolling pin to roll over it to crush into crumbs. Store in airtight container.
http://answers.yahoo.com/question/index?qid=20080202191309AAR2IAm
http://whatscookingamerica.net/Bread/BreadCrumbs.htm
Dried Tangerine Peels 陳皮 (chen pÃ)
1tbsp oyster sauce
1tsp of dark soy sauce
1tsp of light soy sauce
1tsp of sesame oil
1tbsp of glutinous rice wine
200ml water
(above from My Little Inbox, Minced Meat Eggplant )http://eatingpleasure.blogspot.com.au/2010/05/eggplant-with-minced-meat.html
-For Mashed Potato, use US Russet Potato
-Baked Potato, use US Russet Potato
What I am sharing here is recipe of baking soft & moist jacket potato with basics fillings/ toppings of sour cream and bacon bits which yield a conventional flavour which never fails you. I used aluminium foil when baking the potatoes. Using a foil to wrap up the potato yields softer potato as the foil holds moisture and 'steams' potatoes, while leaving it unwrapped will create crisped and crunchy skin. http://www.mywoklife.com/2009/05/jacket-potato-baked-potato-recipe.html
-Steam potato and carrots (8 mins will do?) http://eatingpleasure.blogspot.in/2010/06/veggie-patties.html
-1tsp soya sauce, 1/2 tsp sesame oil,
-1 tsp = 5ml
-1 tbsp = 15ml
-1 cup = 237 ml
- Rice for 3 adults + 2 kids = 1.5 cups or 2 cups
-Porridge - 1/2 cup sufficient for 2 persons, So for 3 adults + 2kids = 1 1/4 or 1 1/3 cup rice
Put in blender to grind to smaller bits, then wash, and soak in water. Cooks very fast this way.
Water = 3x number of cups of rice?
Egg - should be at room temp before cooking. When cooking, make sure oil is hot, before adding egg to prevent sticking
1 egg, 1/2 tsp light soya sauce. For Frying, 1/4 tsp light soya sauce.
-Soak bittergourd and brinjal in salted water to get rid of bitterness
-To prevent sticking to wok, in dry wok, add oil, then heat up. This ensures that the wok is well coated with the oil. (Therefore, do not heat up wok first then add oil).
-For blanching vegetable that are not subsequently stir fried, when the water boils, add a tablespoon of oil, then add the vegetable. This will let the vegetable maintain its nice green color and crispness.
-If stir frying vegetable, it is still good to blanch it first (can do without the oil in the water). This will help cook the vegetable evenly and soften it, and make it easier for even stir frying.
-Home-made bread crumbs - If you can't finish your bread, instead of letting it go past its expiry date, why not make it into bread crumbs. Preheat oven to 300 degF (~150 deg C), and place single layer of bread to toast to 10 to 15min, flipping halfway through, to allow both sides to dry and brown evenly. Extend toasting time if needed. Place the bread in a ziploc bag or sealed plastic bag, break it into small pieces, and use a rolling pin to roll over it to crush into crumbs. Store in airtight container.
http://answers.yahoo.com/question/index?qid=20080202191309AAR2IAm
http://whatscookingamerica.net/Bread/BreadCrumbs.htm
Dried Tangerine Peels 陳皮 (chen pÃ)
What is this?
- The aged and/or dried skin of tangerines or mandarin oranges
- They come in a variety of colours and sizes depending on the original peel
- In its raw form, it is relatively pungent and bitter in taste
- A small amount (a piece with a radius of 1-inch) is sufficient for a whole pot of soup
How do I prepare it?
- You can soak this in warm water for at least half an hour prior to usage (to remove excess pesticide)
- Some people will also scrub the outside skin after soaking to clean it
Any benefits?
- Dried tangerine peels are often used for coughs and to release excessive phlegm in the lungs and throat
- It is also known to assist in improving digestion
- Sweetened dried tangerine peels are often eaten as a snack and are helpful in reducing morning sickness and nausea
Ingredients to buy
Ground Black Pepper (for roasting chicken and potatoes)
Bread Crumbs (for veggie/meat patty, chicken schnitzels)
Mozeralla cheese (for baked eggplants, baked mash potato?, pizza)
Bolognese Sauce (for baked mash potato, and baked eggplant)
For self made http://food-4tots.com/2010/06/06/baked-eggplants-with-bolognese-sauce/3/
Chicken Stock (for Tomato soup)
Ketchup
Bread Crumbs (for veggie/meat patty, chicken schnitzels)
Mozeralla cheese (for baked eggplants, baked mash potato?, pizza)
Bolognese Sauce (for baked mash potato, and baked eggplant)
For self made http://food-4tots.com/2010/06/06/baked-eggplants-with-bolognese-sauce/3/
Chicken Stock (for Tomato soup)
Ketchup
Chicken Stock Recipe
Check out noobcook, and compare with expat kitchen
http://www.noobcook.com/how-to-make-chicken-stock-from-roast-chicken/
This looks even simpler and using crockpot, so i can try with the thermal pot?
http://allrecipes.com/recipe/chicken-broth-in-a-slow-cooker/
http://www.noobcook.com/how-to-make-chicken-stock-from-roast-chicken/
This looks even simpler and using crockpot, so i can try with the thermal pot?
http://allrecipes.com/recipe/chicken-broth-in-a-slow-cooker/
To try cooking
These are the dishes that I would like to cook.
-Lotus Root Peanut Soup
(Little Inbox Recipe) http://eatingpleasure.blogspot.in/2010/07/lotus-root-and-peanut-soup-crock-pot.html (250g lotus root, 2 handfuls peanuts)
Mywoklife http://www.mywoklife.com/2009/12/lotus-root-and-peanut-soup-with-prime.html
Noobcook http://www.noobcook.com/lotus-root-soup-with-pork-peanuts/ (abt 400g lotus root, 100g peanuts)
-Chicken and mushroom rice (Little Inbox Recipe)
-Sweet and Sour chicken/pork, with potato
-Chicken Schnitzel with mashed potato and corn/baked beans
-Prawn Toast
-Fried rice with long bean, prawn, minced meat, sausage
-Pasta with sausage, prawn, meat balls
-Meat Ball, potato and capsicum in tomato sauce (carrots, broccoli) (Little Inbox Recipe)
- Baked Potato http://www.mywoklife.com/2009/05/jacket-potato-baked-potato-recipe.html
-Baked mashed potato with minced meat (Little Inbox Recipes) http://eatingpleasure.blogspot.in/2011/04/baked-mashed-potato.html
-Tofu with steamed minced meat and prawn (Little Inbox Recipes)
-Veggie Patties http://eatingpleasure.blogspot.in/2010/06/veggie-patties.html
- Modify and add prawn and minced meat. Top up with sliced hard boil eggs or toast. And can use corn on the cob, use some corn for the pattie and the remaining eat on its own.
-Baked eggplants with Bolognese sauce http://food-4tots.com/2010/06/06/baked-eggplants-with-bolognese-sauce/ (Can combine this recipe with the baked mashed potato minced meat recipe, so have mashed potato and eggplant combo, can even add some broccoli and diced carrots)
-Baked eggplants with cheese (variation of above) http://food-4tots.com/2008/09/10/baked-eggplants-with-cheese/ (This one no need to pan fry the eggplant, so maybe the above also no need? Unless it's because for above, the eggplants are sandwiched between the sauce, so harder to cook if not panfried first) Can modify with mashed prawns on top
-Simple Pizza Bread http://food-4tots.com/2008/08/28/simple-pizza-bread/
(can use ham, sausage, button mushrooms, pineapple, capsicum, so no need fry first?)
-Baked Chicken Balls (nice, no need to fry!) http://planningwithkids.com/2011/07/04/chicken-balls/
-Baked Chicken Schnitzel http://planningwithkids.com/2011/12/05/easy-chicken-schnitzel-oven-baked/
http://aww.ninemsn.com.au/food/cookbooks/782668/oven-baked-chicken-schnitzel-with-spicy-wedges
-Pumpkin Soup http://planningwithkids.com/2011/04/25/easy-pumpkin-soup-recipe/
-Tomato Soup http://planningwithkids.com/2010/07/12/slow-cooker-tomato-soup/
-Pita Pizza
>Hawaiian http://www.noobcook.com/fun-with-pita-pizza-15-minute-cheaters-pizza/
>Seafood http://www.noobcook.com/fun-with-pita-pizza-seafood-pita-pizza/
>Mushroom Lovers http://www.noobcook.com/fun-with-pita-pizza-mushroom-pita-pizza/
>Eggplant Mushroom Pesto http://www.noobcook.com/pesto-pizza/
-Lotus Root Peanut Soup
(Little Inbox Recipe) http://eatingpleasure.blogspot.in/2010/07/lotus-root-and-peanut-soup-crock-pot.html (250g lotus root, 2 handfuls peanuts)
Mywoklife http://www.mywoklife.com/2009/12/lotus-root-and-peanut-soup-with-prime.html
Noobcook http://www.noobcook.com/lotus-root-soup-with-pork-peanuts/ (abt 400g lotus root, 100g peanuts)
-Chicken and mushroom rice (Little Inbox Recipe)
-Sweet and Sour chicken/pork, with potato
-Chicken Schnitzel with mashed potato and corn/baked beans
-Prawn Toast
-Fried rice with long bean, prawn, minced meat, sausage
-Pasta with sausage, prawn, meat balls
-Meat Ball, potato and capsicum in tomato sauce (carrots, broccoli) (Little Inbox Recipe)
- Baked Potato http://www.mywoklife.com/2009/05/jacket-potato-baked-potato-recipe.html
-Baked mashed potato with minced meat (Little Inbox Recipes) http://eatingpleasure.blogspot.in/2011/04/baked-mashed-potato.html
-Tofu with steamed minced meat and prawn (Little Inbox Recipes)
-Veggie Patties http://eatingpleasure.blogspot.in/2010/06/veggie-patties.html
- Modify and add prawn and minced meat. Top up with sliced hard boil eggs or toast. And can use corn on the cob, use some corn for the pattie and the remaining eat on its own.
-Baked eggplants with Bolognese sauce http://food-4tots.com/2010/06/06/baked-eggplants-with-bolognese-sauce/ (Can combine this recipe with the baked mashed potato minced meat recipe, so have mashed potato and eggplant combo, can even add some broccoli and diced carrots)
-Baked eggplants with cheese (variation of above) http://food-4tots.com/2008/09/10/baked-eggplants-with-cheese/ (This one no need to pan fry the eggplant, so maybe the above also no need? Unless it's because for above, the eggplants are sandwiched between the sauce, so harder to cook if not panfried first) Can modify with mashed prawns on top
-Simple Pizza Bread http://food-4tots.com/2008/08/28/simple-pizza-bread/
(can use ham, sausage, button mushrooms, pineapple, capsicum, so no need fry first?)
-Baked Chicken Balls (nice, no need to fry!) http://planningwithkids.com/2011/07/04/chicken-balls/
-Baked Chicken Schnitzel http://planningwithkids.com/2011/12/05/easy-chicken-schnitzel-oven-baked/
http://aww.ninemsn.com.au/food/cookbooks/782668/oven-baked-chicken-schnitzel-with-spicy-wedges
-Pumpkin Soup http://planningwithkids.com/2011/04/25/easy-pumpkin-soup-recipe/
-Tomato Soup http://planningwithkids.com/2010/07/12/slow-cooker-tomato-soup/
-Pita Pizza
>Hawaiian http://www.noobcook.com/fun-with-pita-pizza-15-minute-cheaters-pizza/
>Seafood http://www.noobcook.com/fun-with-pita-pizza-seafood-pita-pizza/
>Mushroom Lovers http://www.noobcook.com/fun-with-pita-pizza-mushroom-pita-pizza/
>Eggplant Mushroom Pesto http://www.noobcook.com/pesto-pizza/
Lunch ideas
Prawn and Ham Spaghetti
Chicken thigh with corn and carrot marcoroni
Baked Potato http://www.mywoklife.com/2009/05/jacket-potato-baked-potato-recipe.html
Mashed Potato
Roast Spring Chicken
Veggie & Prawn Patties with Corn http://eatingpleasure.blogspot.in/2010/06/veggie-patties.html
Chicken thigh with corn and carrot marcoroni
Baked Potato http://www.mywoklife.com/2009/05/jacket-potato-baked-potato-recipe.html
Mashed Potato
Roast Spring Chicken
Veggie & Prawn Patties with Corn http://eatingpleasure.blogspot.in/2010/06/veggie-patties.html
Roast Chicken Thigh with Potato and Broccoli
Serves 3 (next time to adjust for 4 pax)
Adapted from Little Inbox Recipes
3 chicken thighs, skin intact, fats removed
1/2 tsp sea salt
Dried Mixed Herbs
Marinade mix for chicken:
3 cloves garlic
1 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tbsp honey (increase to 1 tbsp next time?)
Dash of black pepper
Lemon juice 1/3 lemon (Can try 1/2 next time?)
1 tbsp olive oil
2-3 medium sized potatoes, sliced cross section wise into 0.5 cm thickness
1/2-1 medium carrot, sliced cross section wise into 0.3cm thickness
Medium sized broccoli/cauliflower, cut into small florets (~300g?)
Cherry Tomatoes
Capsicum, diced
To make the meal filling, add the following:
2 Corn
2 potatoes, cut into quarters (for mashed potato)
OR
Pasta
-Wash the chicken thigh and pat dry with paper towel.
-Rub salt into each chicken thigh, a thin layer will do.
-Rub the marinade mix sauce into the chicken. Tip: Be sure to gently lift the skin and rub into the flesh beneath the skin, to ensure that portion to marinated too, for maximum flavor.
-Sprinkle mixed herbs to generously cover the chicken thighs and rub it in, including beneath the skin.
-Keep in ziploc bag and refrigerate for 3-4h.
-Bring a 1/2 medium sized pot of water to boil.
-Put sliced potatoes and carrots, and boil till 1/2 cooked. Make sure it does not turn soft. These will be used for roasting together with the chicken.
-Drain the water into another pot. (WMF)
-Bring the water to boil again.
-Add a pinch of salt.
-Add into the broccoli. Boil for 2-3min till slightly soft, and remove the broccoli.
-Add the potatoes (for mashed potatoes) and corn into the water to boil, until the potatoes are soft and corn is cooked (20 mins?)
-Preheat oven to 220C.
-In baking dish, arrange the potatoes and carrots and the bottom of the dish. Drizzle with olive oil, and ensure it's spread thinly.
-Place chicken thighs on top, spreading out evenly.
-Cover the baking dish with alumimum foil.
-Put into preheated oven for 20 min.
-Remove from oven, and add in broccoli (try roast corn too? if so, cut into thin 1 cm slices), cherry tomatoes, capsicum. Arrange all the vegetables around the chicken, ensuring that they do not cover the chicken. This is to make sure that the chicken can be nicely roasted. (Not sure if the juice from this vegetables, will make the dish taste funny.)
-Put back into the oven (this time without aluminium foil). Set convection oven to 200C, and roast for 30min. (Try 40mins next time)
-Mash the potatoes, and mix with butter and salt.
Notes:
-The chicken thighs used were bought from market and were quite small. So for 4 persons, will need 4 thighs. The ones from ntuc are bigger, so 3 may be enough for 4 persons.
-Salt to be enough to thinly cover the chicken (Do not use too much salt as this marinade also has soya sauce and oyster sauce to further enhance the flavor.)
-For my 1st attempt, I marinated for 3h, and the chicken turns out tasting great. Will try marinating longer next time and see the effect.
-To check and buy those potatoes which are good for roasting. For 1st attempt, potatoes and carrots were put in together with chicken (potatoes and carrots at the bottom), without boiling till semi soft first. The potatoes were cooked though not soft, and the carrots were still hard. Next time, I'll boil them thill 1/2 done first, and also add in at the start.
Adapted from Little Inbox Recipes
3 chicken thighs, skin intact, fats removed
1/2 tsp sea salt
Dried Mixed Herbs
Marinade mix for chicken:
3 cloves garlic
1 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tbsp honey (increase to 1 tbsp next time?)
Dash of black pepper
Lemon juice 1/3 lemon (Can try 1/2 next time?)
1 tbsp olive oil
2-3 medium sized potatoes, sliced cross section wise into 0.5 cm thickness
1/2-1 medium carrot, sliced cross section wise into 0.3cm thickness
Medium sized broccoli/cauliflower, cut into small florets (~300g?)
Cherry Tomatoes
Capsicum, diced
To make the meal filling, add the following:
2 Corn
2 potatoes, cut into quarters (for mashed potato)
OR
Pasta
-Wash the chicken thigh and pat dry with paper towel.
-Rub salt into each chicken thigh, a thin layer will do.
-Rub the marinade mix sauce into the chicken. Tip: Be sure to gently lift the skin and rub into the flesh beneath the skin, to ensure that portion to marinated too, for maximum flavor.
-Sprinkle mixed herbs to generously cover the chicken thighs and rub it in, including beneath the skin.
-Keep in ziploc bag and refrigerate for 3-4h.
-Bring a 1/2 medium sized pot of water to boil.
-Put sliced potatoes and carrots, and boil till 1/2 cooked. Make sure it does not turn soft. These will be used for roasting together with the chicken.
-Drain the water into another pot. (WMF)
-Bring the water to boil again.
-Add a pinch of salt.
-Add into the broccoli. Boil for 2-3min till slightly soft, and remove the broccoli.
-Add the potatoes (for mashed potatoes) and corn into the water to boil, until the potatoes are soft and corn is cooked (20 mins?)
-Preheat oven to 220C.
-In baking dish, arrange the potatoes and carrots and the bottom of the dish. Drizzle with olive oil, and ensure it's spread thinly.
-Place chicken thighs on top, spreading out evenly.
-Cover the baking dish with alumimum foil.
-Put into preheated oven for 20 min.
-Remove from oven, and add in broccoli (try roast corn too? if so, cut into thin 1 cm slices), cherry tomatoes, capsicum. Arrange all the vegetables around the chicken, ensuring that they do not cover the chicken. This is to make sure that the chicken can be nicely roasted. (Not sure if the juice from this vegetables, will make the dish taste funny.)
-Put back into the oven (this time without aluminium foil). Set convection oven to 200C, and roast for 30min. (Try 40mins next time)
-Mash the potatoes, and mix with butter and salt.
Notes:
-The chicken thighs used were bought from market and were quite small. So for 4 persons, will need 4 thighs. The ones from ntuc are bigger, so 3 may be enough for 4 persons.
-Salt to be enough to thinly cover the chicken (Do not use too much salt as this marinade also has soya sauce and oyster sauce to further enhance the flavor.)
-For my 1st attempt, I marinated for 3h, and the chicken turns out tasting great. Will try marinating longer next time and see the effect.
-To check and buy those potatoes which are good for roasting. For 1st attempt, potatoes and carrots were put in together with chicken (potatoes and carrots at the bottom), without boiling till semi soft first. The potatoes were cooked though not soft, and the carrots were still hard. Next time, I'll boil them thill 1/2 done first, and also add in at the start.
Mee Sua with Chicken Tigh, Corn and Carrots
This shall be an alternative to the pork based mee sua.
Ingredients (serve 4)
2 big chicken tighs (If small, can use 3)
1 big corn (or 2 small corn), cut thinly abt 1.5cm thickness
1 medium-big carrot (or 2-3 small carrots), sliced into 0.5 cm thickness
2 eggs, very lightly beaten (so that egg yolk does not mix completely),
-mixed with 1/2 tsp soya sauce
7 bundles Tai Thong brand mee sua (Can substitute with marcoroni)
For soup:
8 cups water
Soya Sauce (1 tbps??)
Sesame Sauce (2 tsp??)
Pepper (1 dash)
Add-ons according to your tastes and needs:
brocolli, cauliflower - small florets, and soaked in salt water for 30mins
Fish ball - 10 fish balls
Tofu
2 small Tomatos, sliced into sections
Fresh mushrooms eg. button mushrooms, sliced
Instructions
Bring 8 cups of water to boil. (WMF pot)
When water boils, add chicken tighs, corn, carrots, bring to a boil for 10 minutes.
Add soup seasoning.
Add brocolli and /or cauliflower (fresh button mushrooms). Then simmer for 8mins. (While simmering, go to below *)
If you have the following ingredients, eg. tofu, fishballs, tomatoes, egg add at this step. Gently boil for 2 mins.
*Bring a separate pot of water to boil 4 cups ~ 1L).
Rinse the mee sua bundles in tap water and add to the boiling water.
Boil for 1 min. During this time, once mee sua softens after adding into water, use chopsticks to loosen it to prevent it from clumping together.
Drain away the water.
Dish the mee sua into individual bowls.
Add the soup.
Pre preparation (40 min in advance)
-Defroze chicken tigh
-Cut cauliflower and brocolli and soak in salted water for 30min
-Cut corn
-Cut carrots
Preparation while cooking
-Bring a separate pot of water to boil, and rinse mee sua once water boils and add to it
-Slice button mushrooms
-Wash fish balls with tap water
-Dice Tofu
-Cut Tomatoes
Ingredients (serve 4)
2 big chicken tighs (If small, can use 3)
1 big corn (or 2 small corn), cut thinly abt 1.5cm thickness
1 medium-big carrot (or 2-3 small carrots), sliced into 0.5 cm thickness
2 eggs, very lightly beaten (so that egg yolk does not mix completely),
-mixed with 1/2 tsp soya sauce
7 bundles Tai Thong brand mee sua (Can substitute with marcoroni)
For soup:
8 cups water
Soya Sauce (1 tbps??)
Sesame Sauce (2 tsp??)
Pepper (1 dash)
Add-ons according to your tastes and needs:
brocolli, cauliflower - small florets, and soaked in salt water for 30mins
Fish ball - 10 fish balls
Tofu
2 small Tomatos, sliced into sections
Fresh mushrooms eg. button mushrooms, sliced
Instructions
Bring 8 cups of water to boil. (WMF pot)
When water boils, add chicken tighs, corn, carrots, bring to a boil for 10 minutes.
Add soup seasoning.
Add brocolli and /or cauliflower (fresh button mushrooms). Then simmer for 8mins. (While simmering, go to below *)
If you have the following ingredients, eg. tofu, fishballs, tomatoes, egg add at this step. Gently boil for 2 mins.
*Bring a separate pot of water to boil 4 cups ~ 1L).
Rinse the mee sua bundles in tap water and add to the boiling water.
Boil for 1 min. During this time, once mee sua softens after adding into water, use chopsticks to loosen it to prevent it from clumping together.
Drain away the water.
Dish the mee sua into individual bowls.
Add the soup.
Pre preparation (40 min in advance)
-Defroze chicken tigh
-Cut cauliflower and brocolli and soak in salted water for 30min
-Cut corn
-Cut carrots
Preparation while cooking
-Bring a separate pot of water to boil, and rinse mee sua once water boils and add to it
-Slice button mushrooms
-Wash fish balls with tap water
-Dice Tofu
-Cut Tomatoes
Sunday, April 15, 2012
Mee Sua with Minced Pork, Pork Slices
This wkend, I cooked Mee Sua again. This is my 2nd attempt. My 1st attempt ended up with too little soup, and the mee sua soaking up the soup, turning very soggy and lumpy.
This round, I had more water for the soup (8 cups ~ 2L). Also, I used much less mee sua. I used the Tai Tong brand mee sua, and used only 6 bundles. However, this is only enough for 2 adults and 2 kids. So the next time, I should try 7 bundles. I also boiled the mee sua in a separate pot of water and then drained away the water. Then I dished the mee sua into individual serving bowls, and then added the soup. This way, it seemed that the mee sua didn't absorb so much of the water. I also cooked the mee sua for 1 min only, and I also used the soup ladle/chopsticks/spoon or fork handle to loosen up the mee sua once it turns soft after I start boiling it. This way, the mee sua didn't end up being clumpy and didn't stick together.
Ingredients (serve 4)
250g minced pork
100g sliced pork, sliced thinly (buay3 ba4 - is this shoulder butt?)
2 eggs, very lightly beaten (so that egg yolk does not mix completely)
7 bundles Tai Thong brand mee sua
For soup:
8 cups water
Soya Sauce (1 tbps??)
Sesame Sauce (2 tsp??)
Pepper (1 dash)
Add-ons according to your tastes and needs:
Carrots - 1/3 medium sized carrots (sliced thinly into semi circles so that easier for kids to eat)
Fish ball - 10 fish balls
Meat ball
Baby corn
Leafy vegetables - Spinach, baby xiao bai cai, nai bai,
brocolli, cauliflower - small florets
1 Sweet corn - cut small
30g pig liver
Prawn (Can add as it is, or mashed and mixed into minced meat balls.)
Marinate for minced pork:
2.5 tsp light soya sauce
1 tsp sesame sauce
2tsp corn starch (my wok life uses 2 tsp in the pork congee for 200g minced meat/100g sliced pork). Try with 2 and see the texture, if not reduce to 1 tsp.
Dash of white pepper
Marinate for sliced pork:
2 tsp light soya sauce
1/2 tsp sesame sauce
2tsp corn starch (my wok life uses 2 tsp in the pork congee for 200g minced meat/100g sliced pork). Try with 2 and see the texture, if not reduce to 1 tsp.
Dash of white pepper
Marinate for liver:
1/2 tsp light soya sauce
Marinate the meat in separate bowls and refrigerate for 15-30minutes.
Try marinating longer to see the effect - does it turn too salty?
Instructions
Bring 8 cups of water to boil. (WMF pot)
(Alternative to this would be to use ikan bilis stock. Boil 2 tbsp of ikan bilis with 250ml of water for 20 minutes. (Medium Pot, later used for boiling the mee sua) Remove the ikan bilis and keep the stock. Then add this to 7.5 cups of water.)
While waiting for water to boil, use the minced meat to make into small meat balls.
When water boils, add carrots, minced meat balls, and then add the sliced pork, and bring to a boil for 10 minutes. If you have the following ingredients, eg. baby corn, brocolli, cauliflower, add at this step. (Go to below *)
Add soup seasoning.
Add fish balls/meat balls, leafy vegetable. Boil for 2minutes.
Add eggs and boil for 2 minutes.
Add liver and boil for 1min.
Soup is ready.
*Bring a separate pot of water to boil 4 cups ~ 1L).
Rinse the mee sua bundles in tap water and add to the boiling water.
Boil for 1 min. During this time, once mee sua softens after adding into water, use chopsticks to loosen it to prevent it from clumping together.
Drain away the water.
Dish the mee sua into individual bowls.
Add the soup.
This round, I had more water for the soup (8 cups ~ 2L). Also, I used much less mee sua. I used the Tai Tong brand mee sua, and used only 6 bundles. However, this is only enough for 2 adults and 2 kids. So the next time, I should try 7 bundles. I also boiled the mee sua in a separate pot of water and then drained away the water. Then I dished the mee sua into individual serving bowls, and then added the soup. This way, it seemed that the mee sua didn't absorb so much of the water. I also cooked the mee sua for 1 min only, and I also used the soup ladle/chopsticks/spoon or fork handle to loosen up the mee sua once it turns soft after I start boiling it. This way, the mee sua didn't end up being clumpy and didn't stick together.
Ingredients (serve 4)
250g minced pork
100g sliced pork, sliced thinly (buay3 ba4 - is this shoulder butt?)
2 eggs, very lightly beaten (so that egg yolk does not mix completely)
7 bundles Tai Thong brand mee sua
For soup:
8 cups water
Soya Sauce (1 tbps??)
Sesame Sauce (2 tsp??)
Pepper (1 dash)
Add-ons according to your tastes and needs:
Carrots - 1/3 medium sized carrots (sliced thinly into semi circles so that easier for kids to eat)
Fish ball - 10 fish balls
Meat ball
Baby corn
Leafy vegetables - Spinach, baby xiao bai cai, nai bai,
brocolli, cauliflower - small florets
1 Sweet corn - cut small
30g pig liver
Prawn (Can add as it is, or mashed and mixed into minced meat balls.)
Marinate for minced pork:
2.5 tsp light soya sauce
1 tsp sesame sauce
2tsp corn starch (my wok life uses 2 tsp in the pork congee for 200g minced meat/100g sliced pork). Try with 2 and see the texture, if not reduce to 1 tsp.
Dash of white pepper
Marinate for sliced pork:
2 tsp light soya sauce
1/2 tsp sesame sauce
2tsp corn starch (my wok life uses 2 tsp in the pork congee for 200g minced meat/100g sliced pork). Try with 2 and see the texture, if not reduce to 1 tsp.
Dash of white pepper
Marinate for liver:
1/2 tsp light soya sauce
Marinate the meat in separate bowls and refrigerate for 15-30minutes.
Try marinating longer to see the effect - does it turn too salty?
Instructions
Bring 8 cups of water to boil. (WMF pot)
(Alternative to this would be to use ikan bilis stock. Boil 2 tbsp of ikan bilis with 250ml of water for 20 minutes. (Medium Pot, later used for boiling the mee sua) Remove the ikan bilis and keep the stock. Then add this to 7.5 cups of water.)
While waiting for water to boil, use the minced meat to make into small meat balls.
When water boils, add carrots, minced meat balls, and then add the sliced pork, and bring to a boil for 10 minutes. If you have the following ingredients, eg. baby corn, brocolli, cauliflower, add at this step. (Go to below *)
Add soup seasoning.
Add fish balls/meat balls, leafy vegetable. Boil for 2minutes.
Add eggs and boil for 2 minutes.
Add liver and boil for 1min.
Soup is ready.
*Bring a separate pot of water to boil 4 cups ~ 1L).
Rinse the mee sua bundles in tap water and add to the boiling water.
Boil for 1 min. During this time, once mee sua softens after adding into water, use chopsticks to loosen it to prevent it from clumping together.
Drain away the water.
Dish the mee sua into individual bowls.
Add the soup.
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