Archive for category 30 minute Quickmeal
The Chicken that seduces Rice
Posted by blurcheryl in 30 minute Quickmeal, Asian, Chicken, My Cook Book, Steam on May 15, 2012
How do you like your steamed chicken? Do you chop it into chunks with bone intact and steam it or do you go for boneless chicken breast? For me I always like to to steam the chicken without chopping it, no de-boning before steaming what so ever. This way its juices sealed inside the chicken and the meat is tender yet juicy.
I bet with this simple dish, your Hubby will eat alot of rice, also if he likes ginger even more rice!!
To begin with, I use half free range chicken for the steaming, enough for 2-3 person. Sprinkle a teaspoon of fine salt on the chicken and leave it. You dont have to rub it on the skin, I am making chicken that is salty and seduces. Wahahhaha joking
Also I fried some julienne ginger, onion, with chinese black mushroom cut in cubes until fragrant with 1 tsp of soy sauce. Set aside.
In a wok, when the water has reached its boiling point, put the chicken to steam. A medium size chicken takes about 15-20 minutes. Turn off the heat and leave it there for another 10-15 minutes to make sure that the heat inside the chicken is still cooking and yet the chicken will not be overcooked. After that, remove it and give the chicken a cold bath for 5 minutes.
Ini ayam suka mandi -oh!!
Do not throw away the steam chicken broth, put it back into the steamer/ wok to keep warm if you like. Chop the chicken into bite size. I like boneless chicken too, so I’ve deboned the chicken except its wing part. Its easier that way too, as after the chicken is deboned, you dont need to use much strength to chop the chicken and the juices and small sharp shards of bone ‘terbang’ everywhere. Less cleanup to do.
Plate up the steam chicken with its broth and fried gingers on top.
Try to make this dish and then you’ll know why I said this recipe of Steamed Chicken seduces rice!!
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Tomato Cream Pasta with Chorizo in 30 minutes
Posted by blurcheryl in 30 minute Quickmeal, My Cook Book, Pasta on May 2, 2012
Last weekend I went to HomeDec Expo at KLCC and bought 5 copies of GoodFood Magazine for only MYR10. Eventhough it is past publications but I do not mind, afterall when does recipes has expiration right? I’d always love cookbook and everytime I passes by any bookstore I’ll be at the cookbook section.
I did not take leave on Monday like most of my colleaque does and tts the Labour Holiday the next day. I love holiday and since I do not need to work the next day I decided to make this hearty meal. I know Hubby need some comfort food and I’d like to keep his tummy warm.
Went to Village Grocer and bought a pack of Pasta (at last no more pasta at home) and saw they also selling Chorizo. F**k liao, so expensive lah!! But I always wanted to try Chorizo ever since I saw Nigella Lawson use it in many of her recipes.
The original ingredients needed for this recipe as per the photo above, as usual I did not follow and prepared a variation of it based on what I have at home. Truly Mrshomely.
First in a pot cook the pasta following packet instruction usually it takes 10-15 minutes. Then caramalized the onions and honey bake ham by slowly cooking it with olive oil. I am using the Olive Oil infused with Feta Cheese. I dont usually use the olive oil in such a way, it is quite a waste to use it for cooking but I figure I am using feta cheese later on so I steal abit from the bottle. Its so fragrant I tell ya!!
Caramelizing… yummmmm. Once its done, dish out and set a side.
Now to make the sauce snip the end of the Chorizo sausage package and squeeze out the fillings. Dont waste the sausage skin, its slightly harder than normal sausage skin and chewy. So I chop it into tiny tiny pieces and fry everything together. You need not to add anymore oil, as the pan already coated with olive oil. Dont forget to mash the chorizo feeling ops fillings, slow cook it until fragrant. Add chilli padi if you like some spicy to it, or pepper or chilli flakes on your own preference.
Then stir in 1 tbsp of tomato paste and 3tbsp of cream. The recipe call for creme fraiche but I do have balance of Whipped cream from the tiramisu I made recently, so I subsitute whipped cream with cream fraiche. All I need for the similar flavour was to squeeze some lime juice to the pasta befor serving.
When the pasta ready, add into the pan, add the caramalized onion and ham and stir evenly until coated with all the yummy sauce. Add some pasta water into the pan if the sauce is too thick or dry, a pinch of salt please.
Tadaa!!! Serve with parmesan cheese or crumbled feta cheese with fresh herbs like spinach or sweet basil. I prefer feta cheese as I think parmesan too strong for this meal.
My variation of pasta compared to the original recipe printed 
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Mrshomely cook White Cake (bak kao)
Posted by blurcheryl in 30 minute Quickmeal, Asian, My Cook Book, Steam on March 26, 2012
In my childhood years I used to go to Pasar Malam (night market) to buy white cake usually in the form of small bowl. I like the blandness taste of the rice cake and the pairing with salty toppings of preserved carrots made it so delicious to eat.
Last year itsmevivian posted the recipe on how to make the white cake and I didn’t know it was so easy to make. So I followed her recipe for this simple chinese tea time food for a couple of times and the recipe never failed me. Now I can easily cook this dish in less than 30 minutes without looking at the recipe.
I have mastered this recipe.. wahahahhaha I have graduated!
You can browse itsmevivian for the recipe.
So let me show you how I make this simple tea time dish.
I bought a 500gm rice flour, pour half into the pot. Then add water about 500ml. I use whatever I can find to stir the rice flour and water together well. Start the fire, I dont have patience so I use medium to big fire, keep stirring until close to boiling point and reduce heat and keep stirring.
Then when the rice flour mix started to curdle please off the fire. Its okay if it looks ugly, taste the same. This is the lazy ppl method of cooking hehe
Then use a container/ a mould to scoop the rice flour mixture into the mould. I use this rectangular glass that can withstand heat, can use in oven too. I put about a tablespoon of olive oil to coat the glass so that the rice cake doesn’t stick and easier for me to wash later.
Its hot in the kitchen, woohooo!! having a cup of beer to chill while doing the cooking.
Scoop all the curdled rice flour into the mould and add some pepper if you want. Put it into the steamer and steam approximately 20-30 minutes depending.
The next thing to do is to add ice into the beer glass. Ops!! The next thing to do is to prepare the salty and savoury and full of flavours toppings. Ingredients up to you, use whatever in the fridge, meat, onion, chilli, salty vege, fresh vege, salt, anchovies, whatever you like.
Cook the ingredients make sure its enough to compliment and add flavour to the rice cake bland taste.
Serve the toppings with white cake. Add soy sauce - secukup rasa. Up to you lar…
Simple isn’t it. Try making this!!
TweetCreamy Mashed Potatoes
Posted by blurcheryl in 30 minute Quickmeal, My Cook Book on September 20, 2011
I made a batch of sinfully fluffy, smooth and creamy mashed potatoes as a side dish for my Sunday dinner. This is by far one of the very simple recipe or method to make and it is so Yummeh!!!
I know there are many ways of making mashed potatoes and the first time I made one was from Jynn’s sister recipe which includes egg yolk and butter in it. However due to my recent diet attempt, I switch the usual recipe to a healthier version with the consistency of the KFC Mashed Potatoes less the salt, pepper and KFC secret ingredient -’the sauce’.
I am not bragging lah, it is delicious nonetheless.
First, cook potatoes in salted water until soft. Peel off the skin.
Here’s the easy part. Use a grater to shred the potatoes flesh, it save you tons of energy compare by using a fork and it is not as smooth and fine as a grater.
Blop the shredded potatoes into a a saucepan or pot on slow fire. Slowly add milk depending on the thickness you want and stir.
Add salt and pepper according to taste!
Tadaaaaaaaaaaaaaaaaaaaaaaaaaaa!!!
Very tasty and smooth yo….
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Easy Sunday brunch of Oatmeal Porridge with Eryngii Mushroom
Posted by blurcheryl in 30 minute Quickmeal, Asian, Healthy, My Cook Book on August 15, 2011
I have been so occupied and busy lately. I got not much time to cook too and while rushing out for a movie after cleaning the house its time to go for a long- postponed – want to go see movie – Harry Potter and the Deathly Hallows Part 2 (Finally!!)
I made this quick and healthy brunch, like I said I am really rushing and chasing time:
This is a real quick less than 15 minutes prep and cooking time.
First, slice thinly the Eryngii Mushroom, add olive oil, some pepper, some red wine vinegar, a bit of soy sauce and put it into the oven to roast for 10 minutes. I even roasted Garlic at the same time.
[Then I have a quick shower while the oven doing its work]
After that, cook the oatmeal in a pot, bring to boil and cook about 5 minutes until it thickens and resembles porridge.
Serve the porridge with Eryngii mushroom and some baked garlic.
Easy, healthy and Yummy!
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French Toast with Ham
Posted by blurcheryl in 30 minute Quickmeal, Bread on August 12, 2011
This is one of my lazy evening dinner, you can do it for breakfast or lunch. Who cares?
Ingredients:
- Organic Carrot Loaf bought from Jaya Grocer
- Eggs mixture combined with a pinch of salt and 1 tablespoon of sugar
- Butter
First, dip the carrot bread into the egg mixure and let it soak. Get the pan ready, melt the butter on the pan on medium heat.
Then transfer the bread to the pan, heating slowly until the bottom is golden brown, turn on the other side and do the same.
Serve the french toast with ham or other ingredients that rocks your mind like chilli sauce, tomato sauce, mustard, fried scallions, smoke salmon roe, or just plain french toast!
All done in less than 30 minutes!
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TalkChef Bruschetta
Posted by blurcheryl in 30 minute Quickmeal, Bake, Bread, Cheese, Healthy, Just Food, My Cook Book, The Husband & Wife Daily, Western on July 12, 2011
I guess I am not very good with making a quick 5 minute meal or perhaps the person who is lazier than me has a better idea on how to make this simple finger good food. I said this because I charred the first half of the french bread after I got carried away watching food channel.
My hubby’s face was as black and charred as the charcoal after that. heheheh He said he dont like wasting food so I still put the black bread on his plate. *palm on my face*
This time, with the other half of the french bread left and his supervision – hmm the appetizer turn out not bad!! Even better!
For your info, he doesn’t know how to cook but he seems to have many ideas when comes to food. I shall say he is a TalkChef! Talk only! In this circumstances I am the executor, sous chef he call it.
This bruschetta was his idea. Toasted French Bread Bruschetta with Garlic butter, top with Cheese, Salami and mustard.
Cold Noodles with Tuna
Posted by blurcheryl in 30 minute Quickmeal, Asian, Healthy, Noodle, Pasta, Vegetable on July 7, 2011
Hubby ask me what’s for dinner a million time on the way back from work and I replied him bluntly that he should just have cornflakes with cold milk. He of course not happy with my reply but sometimes I prefer to skip cooking dinner so I have to pretend I am in bad mood to get my ways. When we got home and as I reach for the fridge for milk, * SCREAMS* No cold MILK!! Damn Damn Damn.
Hubby of course didn’t know what’s going on so I told him I am such a good wife, eventhough I am moody I will still cook him a nice meal. I have to think of something to cook randomly.
Aiyooooh.. Weather is so hot! What to eat? Porridge make me sweat more. Soup make me sweat too. Spagetti ah? Everyday also spagetti. Have to weigh my options based on weather this time. Hubby said I always on the aircond in the living room and the electricity bill skyrocketed. Cannot blame me what? Its the weather! I am forbidden to open wide the sliding door at the balcony or else all the freaking hateful bloodsucking mosquito would come in and attack the mosquito magnet. (mosquito magnet here refers to my hubby).
Check my fridge and here’s what I have
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A pack of zuchinni bought from Cold Storage for RM5.99
Check the can food section
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Still got Tuna in chilli oil
I still have lots of varieties of noodle left. I always stock up on noodles and if something happen during the Bersih 2.0 I think my supplies can last me for 2 weeks at least. heheheheh
I have to reduce my noodles stock anyway, I decided to make cold noodles. I am not a fan of cold noodles and I hardly order any cold soba when I dine at any Japanese restaurant as I prefer piping hot noodles to burn my tongue so that I dont eat too quickly.
I think cold noodles is a perfect dish for ridicously hot weather, its light and healthy too.
Here’s how I make them.
First, boil a a large pot of water with a couple of salt added. When the water is at boiling point, add the noodles and cook until al dente. Once the noodle is ready, remove it immediately from the salt water and give it a cold ice water bath, ideally. Or you can just leave it aside and add a couple of ice cubes on the noodle and leave it alone to cool at room temperature so that the ice melt or chuck it into the fridge.
Get your can of tuna ready, discard the chilli oil you dont need it. Leave aside
Blanch the sliced carrot and zucchinni with another pot of hot water until slightly soft. Do not overcook it or the texture of the vegetables will turn mushy. Leave the vegetable to cool, or again add ice cubes. Meanwhile, thinly slice onion and you dont need to cook it at all. set aside.
Mix the vegetables and slice onion together, add some olive if you have. Throw in the cold noodles and toss (discard the ice water please).
Then you may add the tuna in chilli, a couple teaspoon of olive oil, a pinch of salt and toss/mix again.
Tadaa!! Cold Noodles with Tuna
To add a bit of zing to your palate on this dish, eat this cold noodle together with the garlic tomato puree!!
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