Archive for category Noodle

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

  • A pack of zuchinni bought from Cold Storage for RM5.99

Check the can food section

  • 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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Black Pepper Udon with Chicken

Posted by blurcheryl in Asian, Chicken, My Cook Book, Noodle on May 31, 2010

Nowadays I keep on posting abt food in my blog, but no worries, it’s not going to be turn to a cooking blog, even though I am a self-proclaimed chef!

So here’s another 1 of my simple cooking for the lazy me, totally unplanned coz again too lazy to go out hunt for food and just stay at home and cook whatever we have in the fridge.

Let’s see what’s in the fridge

  1.  Cabbage – 2 weeks in the fridge
  2. Onion – 1 month old
  3. Chicken – More than 1 month in the freezer
  4. Udon- 1 month old I guess
  5. Maggi Black Pepper Mix – More than 1 month old
  6. Red Chilli – 2 weeks
  7. Golden Kiwi – 1 week plus
  8. Ginger- 3 weeks, I guess bought it at Tesco on 1st or 2nd May kakkakaka

Here’s the Black Pepper Mix and the udon I use. Get the better grade udon, coz there is difference in the udon noodle texture, this 1 is the cheaper one from Jusco not too bad, but I prefer another brand I got from Isetan.

Firstly, fry the Onion, Red Chilli, and ginger. You might notice I like to use Big Yellow Onion coz they can be kept longer compared to those red ones, which always ended up rotten with maggots which would tempt me to throw away my Tupperware Onion Keeper, luckily each time when this happen, I have Calvin around to help me clean it while I scream coz I saw those maggots and I am so terrified. So no more red onion unless I ‘m going to cook it soon.

Oh I also use my Tefal Pressure cooker this time so the oil wont splatter everywhere. Too lazy to clean this time.

Then add in the chicken, and fry till its cooked, use slow fire please, and add the black pepper mix, follow instruction printed on the packet.

At the same time, blanch the udon noodle for abt 15 minutes and drain.

Fold in the udon noodle into the pot, stir evenly. I add the cabbage after udon coz I prefer the cabbage still crunchy and not too cooked. I also add a bit of dark soy sauce so the udon noodle got better coloring haha. Taste wise no problem, no effect at all.

Tadaa!!! My Black Pepper Udon with Chicken.

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Fried Colourful Glass Noodle

Posted by blurcheryl in 30 minute Quickmeal, Asian, My Cook Book, Noodle, Vegetable on May 24, 2010

ITS COLOURFUL

.

ITS HEALTHY

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ITS TASTELESS!!

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BUT I LIKE IT!!

Ingredients include:

  1. Bunch of Asparagus
  2. Cabbage Bite size
  3. Red Carrot
  4. Red Chilli
  5. Half Tomato
  6. Glass Noodle
  7. Meat
  8. Chopped Garlic
  9. Ginger Strips
  10. Salt
  11. Soy Sauce
  12. Shiao Xing Wine
P/S: Credits to The Missus, coz she really like to cook glass noodles..
looks yummy in her blog. http://the-missus-blogs.com

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