Posts Tagged Quick Meal
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
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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!!
TweetKimchi Bibimbap
Posted by blurcheryl in 30 minute Quickmeal, Asian, Chicken, Korean, My Cook Book, Vegetable on June 28, 2011
What’s the most important ingredient in making Bibimbap? Its the Kimchi! You must have these, and it will make all the difference in making the yummiest Bibimbap!
I have 3 kilo’s of Kimchi at home btw, bought from Isetan Korean Fair quite recently. Slice the Kimchi and put aside. Keep the juice also, its a sin to throw away the kimchi juice okay.
Then go find whatever vegetables you have in the fridge, or even better.. leftovers from last night dinner whatever! What I have here are julienne carrots, shitake mushroom, stir fried chicken with leek, seaweed boiled in salt water to soften it, some kimchi and Gojuchang. You cannot make bibimbap without the Korean Hot Chilli Pepper!
Just before serving, if you have sesame oil… oooh lala .. add some. I think maangchi. would have agree to me on this.
The Fun part now! Mix everything together and eat in big mouthful! Yummy! Its even better with Fried Eggs!!
Bibimbap is such a comforting food. You can make this anytime in less than 30 mins. Awesome!
This one is maangchi version. (photo steal from maangchi.bibimbap)
Note: [Its unintentional. We forgot to serve fried egg with runny egg yolk for the bibimbap I made recently. Its not the first time I made Bibimbap, yet we only realised the absence of the fried egg, not right after we finish the meal, but the next day on the way to work. wahahahaha ..slow]
TweetPork Stew with Red wine
Posted by blurcheryl in My Cook Book, Pork, Soup, Western on June 21, 2011
These are the vegetable left at home. So I cut them in uniform size, small cubes. I need make a quick meal, its all unplanned and I have no time to waste for making the stew in an hour. Then I remembers I have the most useful pot on earth! The pressure cooker!! Jeng Jeng Jeng..bring out the Tefal Clipso Modulo to save my day.
For the meat, usually people use beef or lamb, I dont have any of it. The only meat I have in the freezer is pork. I always buy pork with skin on just in case I want to roast it, or make mince pork or make lard.
To make the stew, firstly sear all sides of the pork, add in several garlic cloves, dump in all the vegetable prepared earlier, add in a pinch of salt, pepper, herbs like basil and rosemary. Give it all a good fry allowing the herbs to infuse inside the pot.
Then add in half a bottle of red wine into the pot. Add another 500ml of chicken stock, close the lid of the pressure cooker and bring to boil. When the contents in the pressure cooker is boiling on high heat, reduce to low fire and continue boiling for 40mins.
After that, turn off the heat, and alllow the gas pressure to disperse slowly. It will take about 10-15 minutes. By now the meat is tender and cooked real well, the juice from the stew is really fragrant and sweet. The aromas is superb. Remove the meat from the pot and pull the meat to smaller pieces, or you can cut it into smaller chunks.
The juice from the stew is still watery now, so just use a tablespoon of flour, add with a bit of water to dissolve it nicely and pour it into the soup. Boil and keep stirring, add more salt if you like and then dump in all the chunky meat back to the stew.
A quick stir, and its ready to serve!
Baked Potatoes & White Lady
Posted by blurcheryl in Bake, My Cook Book, Pork on June 16, 2011
Yet another Simplish Meal, for Simple People like me, Simple Food, Simple Preparations and Simply Delicious.
Ingredients are:
- One small packet of cream
- 1 cup milk
- Pepper and salt to taste
- 4 slices of pancetta or substitute ( Proscuitto is not suitable for this dish)
- Bakers Potato, thinly slice
- Herbs like basil can be added
Firstly, drizzle a bit of olive oil on the casserole. Then line it with pancetta with the meat overhang outside the casserole. At the same time heat the cream and add in milk in a separate pot. Bring it to slightly below boiling point, add in herbs, pepper and salt to taste.
Then stack the potato slices in the casserole and pour in the cream mixture. Make sure the cream covers all the potatoes. With the pancetta overhang, just fold it back to the casserole, covering the potatoes like in the photo.
Slow bake the potatoes for 2 hours at 150 -170 C.
Also Hubby tried to make cocktail using the bottle of Cointreau he got for me recently. Use a shaker, add ice, mix Cointreau with Bombay Sapphire and Lemon Juice. Voila! You’ve got White Lady!
Enjoy!
TweetBacon and Courgette Aglio Olio
Posted by blurcheryl in 30 minute Quickmeal, Bake, Just Food, My Cook Book, Pasta, Pork, Vegetable on May 19, 2011
Recently I bought a good deal voucher online knowing that the voucher can be utilise for dine-in or getting the meat at the counter. Look at our selections of Chicken Sandwich Ham, Turkey Hams, Honey Glaced Ham, Pancetta, Bacons Affummicata Cotta, Salami Napoli and Brutwurst Sausages all for the price of RM54.90 only.
Got so excited over those meats, I decided to cook pasta again for dinner. Here’s the ingredients:
- Spagetti
- Chilli Flavored Olive Oil
- Olive Oil Margarine
- Feta Cheese with Olive
- Courgette sliced
- Bird’s eye chilli finely chopped and seeds removed
- Bacon Slices
- 4 cloves of garlic finely chopped
- Rock Salt
- Chilli Flakes
Bring a large pot of salt water to boil, add a teaspoon of cooking oil and cook the spagetti to ‘al dente’. Follow the instruction printed on the package. Once cook, drain the spagetti but reserved 1/2 cup of the pasta cooking water.
After that, heat the pan with Olive Oil Magarine add bacon and the chopped garlic and brown it. Set aside. With the heated pan cook the courgette until soft, you may add another knob of the margarine/ olive oil if the pan is too dry. When the courgette is cooked, throw in the bacons, garlic, chopped chillis, chilli flakes give it a good quick stir fry. Pour in 1/2 cup of the pasta cooking water into the pan, and add the spagetti and stir thoroughly with all the ingredients. Do not reduce the heat, make sure the water is reduced and add salt to taste, then its done!
Tofu Tofu Mozarella Eggplant
Posted by blurcheryl in Bake, My Cook Book, Pork, Vegetable on May 11, 2011
I am not quite believe it when Hubby asked me if I really wanted to have Astro at home when we were back in Kuantan last month. I guess my interest in cooking and baking shows not only in my blog . I have all the Apps available on iPhone not to mention again my recipe books sticking around almost everywhere I go, re-reading, re-flipping and re-locating my books from the bedroom to the living.
A gentle push and he got the Astro installed last week and I took a day off from work because I am sick ( absolutely the truth) and watch Astro like porn. I am talking about Food Porn! I love the AFC and TLC channels and always glued to these 2 channels.
Ooh.. its official that Masterchef Malaysia is here too and I am going to follow this program closely. I love masterchef its freaking awesome. May I self proclaimed myself as masterchef ka? Mrshomely MasterownhomeChef. I think everyone’s a chef at home agree? I wont argue about methods of cooking as I cook the way I like it, and the way I deem ‘can do, can eat, can try’ always!
Here’s one of my Master Culinary creation: Tofu-Tofu Mozarella Eggplant
First I’d like to show you how to slice the eggplant in planks, very easy. Remember to give the eggplant a salt water bath to keep it fresh and light coloured. For this dish, I actually brush the eggplant with some rock salt, to give it flavour for my dish later.
I also prepared some pork meat, just add abit of pepper and soya sauce for marination and later simply stir fry. For the eggplant, just pan fry until golden brown.
Lay 1 slice of eggplant at a time on a plate top with mozarella slice and some meat prepared earlier.
Wrap it like this.
Put it in the pre-heated oven to roast for 2 minutes. Dont worry that the mozarella melts and get messy, it wont stick like other types of cheese.
While waiting for the oven to do its work, use the same pan and add tomato sauce/ pasta sauce into the chicken stock and japanese soft beancurd. Simmer for 5-8 minutes.
Tadaa!!! Serve hot!!
Shhh… Feta Cheese involved
Posted by blurcheryl in Chicken, My Cook Book, Salad, Vegetable on April 20, 2011
I have a confession to make!!!
Hubby don’t allow me to buy a bottle of Feta Cheese with Olive one day when we were doing grocery shopping saying that I wont be eating eat like I said I would. However too bad for him, Cold Storage is just within walking distance from my office so I went to get it from there instead without him knowing. I actually hid the bottle of cheese in the fridge knowing he will also not find it! Kekekekkekeke he seldom explore the fridge which is a good thing for me.
For today’s post, to proof to Hubby I had Feta Cheese when he wasn’t around.
First, cut open plastic bag like in the pic.
Pat dry chicken breast and halve it. Put it on top of the plastic bag and season with black pepper and salt
Also season with dry chilli flakes
Then fold the chicken breast and use a rolling pin to roll on the chicken breast meat so that the meat sticks together. This is why I use the plastic bag so that my rolling pin is clean. (I know I shouldn’t be using plastic bag for this as it wasn’t environmental friendly)
Pan fry the Chicken Breast until Golden Brown.
Tadaa!!! Serve with a bed of Salad with Feta Cheese and Olive.
Malaysian Wood Noodle – Pan Mee
Posted by blurcheryl in Just Food, My Cook Book on April 6, 2011
I made wood noodle or known as pan mee in commercial terms. At home this noodle is known as ‘min fun char gor’ or as Hubby called it ‘min fun gueh’. SO many names for this noodle wtf. I wonder who name it as wood noodle in the first place as it doesn’t resemble wood anyway.
Well pan mee is a popular noodle in KL and I grew up eating one cook by my mum. To enjoy the home made noodle at home usually it is added with Kampong Koh’s garlic chilli in the thick anchovies soup, and that just shout yummmy!!! with all the childhood memories flashbacks.
Due to some cravings for a homecook pan mee, the first time I made my own pan mee was 3-4 years ago it was a total failure. The pan mee turns out too thick and we eat it like chewing on uncook flour like dat. Its horrible, but Hubby still finish it nonetheless. I don’t really have any experience in making pan mee except looking at my sis working the dough and my mum do the rest of the cooking. Its okay, one failure doesn’t mean I cant try again. So I tried the 2nd time recently and it was successful.
What I did was mix 1 egg with 1 1/2 cup of flour, and abit of water together and work the dough until it doesnt stick on my hand, add more flour if the dough is too moist. Then I add 1 tablespoon of oil on the dough and continue kneading until the dough absord the oil and leave it to rest for about 30 minutes because I went for a jog with hubby before it rains (it was a couple of weeks back I cook this).
Then I just use the rolling pin to roll out the dough to the thinness I want and hand peel the dough and throw into the wok ready with the anchovies stock to cook.
This is how it looks. When everything is cooked, add the vegetables last.
I also cook some chicken gizzard, just stir fry with soy sauce and separately cook minced meat the same way.
Tadaaa.. At last I have successfully made the very smooth pan mee with homemade anchovies soup.
Self praised. Its YUMMY!!!
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