Braised Prawn with Glass Noodles

Chinese Lunar New Year is just 3 weeks away! Have you started your spring cleaning and preparation for the coming festive season? I've done most the the major cleaning, hopefully next week I can start with my CNY cookies baking! Aside with the cookies baking, are you feeling lost on what CNY dishes to prepare for your family? Prawn is one the favourite food served over the reunion dinner. Rather than the usual stirring frying, try this braised prawn glass noodles which is effortlessly to prepare and taste awesomely delicious! 

Recipe source : Good Food Magazine Jan 2012
Ingredient (4 servings)

• 12 large prawns, shells on and legs removed
• 1 tbsp chopped garlic
• 1 tbsp chopped coriander stems
• 1/2 tbsp chopped shallots
• 200gm glass noodles, soak till softened
• 100ml water
• 1 tsp oyster sauce
• 1 tsp sugar
• 1/2 tsp chicken stock granules
• 1 tsp light soy sauce
• 2 tsp hua tio jiu
• chopped coriander leaves for garnishing

Method

1. Heat 2 tbsp oil in a wok. Add in prawns and fry, turning once, until they just turn pink. Remove prawns and set aside.
2. With remaining oil in wok, saute garlic, coriander stems & shallots until fragrant and garlic is golden.
3. Add in seasoning and water and bring to boil.
4. Add in glass noodle and mix evenly. Toss in prawns and simmer for another 3 mins until liquid has reduced slightly. Adjust seasoning if necessary.
5. Transfer the noodles into a warmed claypot. Garnish with coriander and serve immediately.

Cook-Your-Books #20 @ kitchen flavours

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

Shrimp Roe Wanton Noodle 虾籽云吞捞麺

I've bookmarked this Shrimp Roe Wanton Noodle recipe since the AFF Macau in Jan/Feb 2014!! hehehe exactly one year ago and how times flies, now finally I've attempted  this wonderful noodle dish :D I was searching high and low for the shrimp roe noodle which is not commonly available in most supermarket. This noodle itself tasted really special, unlike the usual dried/fresh egg noodle. They are embedded with dried shrimp roe which makes the difference in taste and very chewy too! Chewy, flavourful noodle served with succulent shrimp wanton....perfect match!

Shrimp Wanton before cooking

Shrimp Roe Dried Noodle which I bought from the NTUC Xtra

Oops....no dried shrimp roe on hand therefore I sprinkle over with some dried chilli flakes hahaha

Recipe source : Annielicious.blogspot.sg
Ingredient 

Noodle (1 serving)

• 1 bun dried shrimp roe noodles
• 1/2 tsp shrimp paste
• 1/2 tsp dark soy sauce
• 1.5 tsp light soy sauce
• 1 tsp shallot oil
• 2 tsp shrimp roe as topping
• spring onions for garnishing

Shrimp Wanton (15pcs)

• 100gm minced pork
• 15 fresh prawns, deveined & shells removed, cut into half
• Shanghainese wanton skin
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp corn flour
• pinch of salt and dash of pepper

Method

1. Put all wanton ingredients together. Using a chopstick, stir them vigorously until all ingredients are well mixed and looked gluey.
2. Wrap wanton accordingly. Bring a pot of water to boil. Add in wrapped wanton and cook till done. Remove from water.
3. Using same pot of water, cook shrimp roe noodles until soften.
4. Drain well. Add in all the seasonings. Top with shrimp roe, if using and garnish with spring onion.
5. Serve noodles with wantons at the side.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

Siam Style Fried Kueh Teow

Who like Char Kueh Teow? Today's fried Kueh Teow is not the dark sauce version, this is more spicy  and a little salty.  With the usual ingredients like prawn, squid, meat and some greens, a complete new tasty dish is presented with just a twist of different seasoning added. Not necessary to purchase extra new condiments to whip up this dish as they are really common in our pantry I guess! As usual I've reduced the chilli paste to suit my kids, you may wish to add more chilli paste if you desired a more spicier fried Kueh Teow! 

Recipe source : Famous Cuisine Dec 2012 Issue
Ingredient

• 450gm Kueh Teow
• 3 cloves garlic, chopped
• 12 medium shelled prawn
• 100gm sliced squid
• 100gm sliced chicken breast meat
• 200gm beansprouts
• 100gm chinese chives, sliced
• 1 red chilli for garnishing
• fried shallots for garnishing

Seasoning :

• 1/2 tbsp chilli paste 
• 1 tbsp salted bean paste
• 2 tbsp tomato paste
• 1 tsp sugar
• 1 tbsp light soy sauce

Method

1. Marinate chicken breast lightly with some sesame oil, salt, pepper and cornflour for 30mins.
2. Heat 2 tbsp oil in wok, sauté garlic over medium low heat till fragrant.
3. Add in prawn, squid & chicken breast and toss until chicken meat changes color. 
4. Turn on high heat and add in seasoning and stir-fry briefly till well combined and aromatic.
5. Add in kueh teow, bean sprouts and chives. Stirring constantly over high heat until well combined. Splash in a couple tbsp of water in between stirring.
6. Dish up and serve.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

Cook-Your-Books #20 @ kitchen flavours

Stir-fry Tangy Macaroni

Kids love macaroni, doesn't they? Maybe of its cute shape and 'easy' to eat? The common way of preparing macaroni dish would be the usual macaroni chicken soup. This is the first time I'm trying out this stir-frying method :D Oooh it tasted so good! Lots of ingredients added like prawn, squid, minced meat, fish cake and mixed vegetables. Along with the slight spicy and tangy sauce, it tasted very appetising that you will tempted to reach out for another serving...and of course it is also very easy to 'eat', just scoop it up with a spoon! 

Recipe ref : Yum Yum Magazine 38th Issue
Ingredient

• 250gm macaroni
• 2 tbsp chopped garlic
• 2 tbsp chopped shallots
• 4 tbsp tomato puree
• 4 tbsp thai sweet chilli sauce
• 2 tbsp oyster sauce
• 100gm minced pork
• 150gm shelled prawns
• 1 medium squid, sliced
• 1 fish cake, sliced
• 200gm mixed vegetables
• 1 cup hot water
• 1/2 tsp pepper
• 1/2 tsp salt or to taste
• dash of sesame oil

Method

1. Bring a pot of water to boil. Add in 1/2 tbsp salt. Add in macaroni and cook until tender. Drain away water.
2. Heat 2 tbsp oil in pan, saute garlic and shallots until fragrant. Stir in tomato sauce, chilli sauce and oyster sauce.
3. Add in minced pork and stir fry till pork is no longer pink. Add in prawns and squid, stir fry for 1 min.
4. Add in fish and mixed vegetables. Pour in water and add salt and pepper to taste.
5. Stir in macaroni and fry till well combined. Drizzle in sesame oil.
6. Dish up and serve hot.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

Cook-Your-Books #20 @ kitchen flavours

Mussels Pasta

Another quick pasta dish for lunch! Love the fresh and vibrant colour of this dish :D The fresh mussels are simmered in white wine till cooked. Thereafter the broth is strained and mixed with a simple saffron infused tomato sauce. Finally the cooked pasta (I've used my favourite linguine) is tossed with some of the tomato sauce, piled on the mussels and drizzled more sauce over, garnish with lots of parsley and lemon zests....serve! Light and simple taste....we like it! ^0^

Recipe source : www.eatingwell.com
Ingredient

• 250gm linguine
• 1/4 cup olive oil
• 2 cloves garlic, chopped
• 1 can crushed tomatoes with basil
• Big pinch of saffron threads (soaked in 2 tbsp warm water)
• 1 kg  mussels, cleaned
• 3/4 cup white wine
• 1/4 tsp chilli flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• handful of chopped fresh parsley
• grated lemon zests for garnishing

Method

1. Bring a large pot of water to boil. Cook pasta according to package instructions. Drain and transfer to a large serving bowl. Cover to keep warm.
2. Heat oil in a large saucepan over medium heat. Add garlic and saute till fragrant for about 3 mins. Add tomatoes and saffron with soaking liquid and simmer for about 5 mins, stirring frequently until thickens slightly.
3. Meanwhile, bring mussels and wine to a boil in a separate pot over high heat. Cover, reduce heat to medium and cook until the mussels open, about 5-6 mins. Transfer the mussels to a large bowl, discard any unopened ones.
4. Strain the mussels broth through a sieve into the tomato sauce. Stir in chilli flakes and simmer for 1 min. Add salt and pepper to taste. 
5. Ladle half the sauce over the pasta and toss to coat. Divide the pasta among individual plate, top with mussels and spoon the remaining sauce over. Topped with parsley and lemon zests. Serve immediately. 

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

Fusilli with Chicken Thigh in Marinara Sauce

Another awesome braising recipe using Happy Call Pan (HCP)! Ree Drummond of The Pioneer Women uses oven to cook this dish for 1.5 hours. With HCP 40mins is enough for a falling off the bone results...perfect!

Browning and simmer the chicken thighs using Happy Call Pan

Recipe source : thepioneerwoman.com
Ingredient

• 6 chicken thighs
• salt & pepper
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jar (24 ounces) Marinara Sauce
• handful of fresh basil, chopped
• Parmesan Cheese 
• Fusilli, cooked according to package instructions

Method

1. Sprinkle chicken thighs with salt & black pepper. Heat olive oil in Happy Call Pan (HCP) over medium heat. Brown chicken thighs quickly on both sides until golden brown, about 3 mins per side. Remove from pan and set aside.
2. Leave about 1 tbsp oil in HCP. Add onions and garlic to pan and saute for 3 mins. Pour in marinara sauce and bring to a simmer.
3. Add chicken thighs back into the sauce. Make sure the chicken are well coated with the sauce. Cover pan and simmer over low heat for 40mins until tender.
4. Meanwhile, cook the pasta according to package instructions. Place pasta into individual serving plate. Serve chicken thigh with sauce over pasta, adding more sauce if needed. Sprinkle  fresh basil and Parmesan over and serve immediately.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

Pasta Bolognese

This pasta bolognese is one of the most frequent dish I've prepare when I'm too busy and clueless on what to cook on that particular day :D It is a very versatile recipe which you can substitute with minced beef, chicken or pork. In this recipe I used minced pork as my hubby does not fancy beef at all. My kids don't like celery, but in this bolognese sauce I've added lots of chopped celery which they did not even notice it hehehe....a great way to trick them into eating more variety of greens! ^0^

Recipe ref : Good Food Magazine June 2011

Ingredient

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stick, chopped
• 1 medium carrot, diced
• 1 red chilli, finely chopped
• 500gm lean beef mince (I've substitute it with minced pork)
• 2 tbsp Worcestershire sauce
• 120ml red wine
• 400gm can chopped tomatoes
• 1 cup stock
• 500gm penne or choice of your pasta
• grated cheddar for garnishing

Method

1. Heat oil in pan. Add onion, garlic, celery and chilli. Saute gently for 10 mins until soft.
2. Increase stove fire, add mince and cook till meat turned white. Add Worcestershire, red wine stock and tomatoes. Reduce heat, cover and simmer for 1 hour or more. (I simmer for 2 hours)
3. Bring a pot of water to boil. Add salt and cook the pasta till al dente.
4. Drain away water  and toss the pasta into the meat sauce. Dish up and serve with grated cheese.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

I am also linking this post to Cook-Your-Book#13 hosted by Joyce (Kitchen Flavours).

Pasta with Roast Duck in Black Pepper Sauce

I believe you won't be able to resist this fusion style pasta! Stir-frying linguine in black pepper sauce and roast duck! It tasted so irresistible that I had second helping oops! 

black pepper sauce, onion, Chinese kale, roast duck meat, linguine

Recipe ref : yireservation.com

Ingredient

• 200gm linguine
• 120gm Chinese kale, rinsed and cut
• 150gm roast duck meat, sliced thinly 
• 1 small white onion, sliced
• 1 clove garlic, minced

Sauce :

• 2 tbsp light soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp hoisin sauce
• 1 tsp fresh ground pepper
• 1 tsp sugar

Method

1. Blanch the Chinese kale in boiling water for about 1 min. Drain away water and set aside.
2. Cook pasta according to package instructions. Drain well (reserved 1/2 liquid) and set aside.
3. Combine all the sauce ingredients and mix well.
4. Heat 2 tbsp oil in pan. Saute onion and garlic until fragrant and softened.
5. Add cooked linguine, Chinese kale and roast duck. Toss evenly to mix.
6. Add in black pepper sauce and stir fry for 3 mins over high heat. Drizzle in some reserved pasta liquid if necessary. Adjust taste by adding more salt and pepper.
7. Dish up and serve.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

Purple Sweet Potato Chiffon

How time flies! My little girl has turned 5 years old yesterday! Seems like not long ago my little princess still rocking in my arms. Since her favourite colour is purple, I decided to bake a simple purple chiffon cake frosted with purple whipped cream ^0^ I've done a purple sweet potato chiffon before, but  the cake did not turn out quite well. The texture was fine, just that he purple tone was not as prominent as the present one I done :D Really happy with this present purple sweet potato chiffon, nice purplish pink hue without the need of adding food colouring with soft and fluffy texture! 

My first attempt to cover a 8" whole with rose swirl! I'm using a 2D wilton piping tip. The first tried was really ugly and messy that I've to scrap of the cream and re-pipe again hahaha...still look messy but glad my kids and hubby enjoyed eating the cake and 3/4 of the cake was gone last night!

Recipe ref : maameemoomoo.com
Ingredient (enough for one 7" & one 8" round pan)

• 200gm purple sweet potato, cubed
• 6 tbsp milk
• 1 lemon juice (divided into 2 portions)

Yolk Batter

• 6 egg yolks
• 40gm brown sugar
• pinch of salt
• 100ml corn oil
• 6 tbsp milk
• 170gm cake flour

Meringue

• 8 egg whites, cold
• 100gm sugar

Method

1. Steam sweet potato till softened, add in milk and mashed till smooth and fine. Stir in 1 portion of lemon juice.
2. Whisk yolks with sugar till well dissolved. Beat in salt, corn oil and milk. Add in mashed sweet potato and mix well.
3. Sift in flour and mix till smooth and lump free.
4. In a clean dry bowl, beat egg whites till foamy. Add in sugar gradually and beat till stiff peak formed.
5. Add 1/3 of meringue into egg yolk mixture and mix well.
6. Pour the egg yolk mixture into the balanced meringue and fold lightly till well combined. Stir in 1 portion of lemon juice.
7. Pour the batter into a ungreased 9" chiffon pan. Tap the pan lightly on a table top to release air bubbles.
8. Bake in preheated oven @ 180 deg cel for 40-45 mins or until a skewer inserted comes out clean.
9. Invert cake and cool completely in tin before unmoulding.

Fried Mee Sua 炒面线

I usually cook soupy Mee Sua and never thought that it can be fried as noodle because of its rather delicate texture. It tasted really special after a round of pan frying till golden brown prior to stir-frying with the other ingredients!

Pan fried Mee Sua in hot oil before using

Recipe modified from blue little kitchen

Ingredient

• 200gm Mee Sua , 面线
• 5 cloves garlic, minced
• 2 shallots, sliced
• 300gm cabbage, sliced
• 70gm carrots, shredded
• 70gm enoki mushroom
• 1 red capsicum, sliced thinly
• 200gm chicken fillet, sliced thinly*
• 2/3 cup water
• 2 tsp chicken stock powder
• 3 tbsp light soy sauce
• 3 tbsp hoisin sauce
• 1/4 tsp white pepper
• dash of sesame oil

Method

1. Marinate chicken fillet with 1 tsp light soy sauce, 1 tsp sesame oi, 1 tsp wine & 1 cornstarch.
2. Heat 1/2 cup oil in wok. Add in one piece flour vermicelli and pan fried for a few seconds till golden brown for  both sides. Remove and drain well. Repeat till all flour vermicelli are fried.
3. Meanwhile bring a pot of water to boil. Turn off heat, add in fried vermicelli and steep for 5 mins, use a chopstick to lightly loosen the strands. Drain away water.
4. Heat 2 tbsp oil in wok, add in shallots and fried for a min until fragrant. Add in garlic and fry briefly.
5. Add in marinated chicken fillet and fried till it turns opaque.
6. Add in enoki mushroom and mix evenly.
7. Add in cabbage and carrots and toss evenly for 3 mins until cabbage is softened.
8. Add in fried vermicelli from step (3) and red capsicum. With a chopstick and spatula, toss the mixture evenly.
9. Add in water and seasoning and mix well. Stir fry till mixture is fairly dried. Adjust taste if desired. Serve immediately.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..