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Satay Noodles

This is a filling meal and there is only one pan to clean 🙂

Ingredients:

Dried medium egg noodles-4 1/2 ounces

Coconut milk- 2/3 cup

Vegetable oil- 2 tsp

Red bell pepper, seeded and thinly sliced-1

Plump garlic clove, thinly sliced-1

Bean sprouts-1 1/4 cups

Dark soy sauce- 2 tbs

Roasted, salted peanuts, coarsely chopped- 1/3 cup

Scallions, diagonally sliced- 3

Cilantro- a large handful, chopped

Salt

Lime halves -2 to serve ( optional)

 

Method:

1.Bring a large saucepan of lightly salted water to a boil.Add the noodles, bring back to a boil.Cook according to package directions, until tender but still firm to the bite.Drain.

2.Heat oil in a wok or a large heavy skillet.Add the bell pepper and stir fry over high heat for 2-3 minutes, until soft. Add the garlic and stir- fry for an additional 40-60 seconds; donot let it burn.

3.Add the bean sprouts, followed by the noodles, coconut milk,soy sauce and peanuts. Reduce the heat and stir for an additional 2-3 minutes, until piping hot. Add the scallions and cilantro and toss together.

4.Divide between two warm bowls and serve immediately with the lime haves for squeezing over.

satay noodles

Ps: I was too busy tasting the food, I forgot to click the picture with lime halves.

Serves: 2

 

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The first of anything is always special..but the 2nd is even more special..The first year took a while, but the 2nd, went in a jiffy.As much as I soaked in the feelings of being togther,it all went by way too fast.Time flies is more than a cliche!
I prefer romance, you prefer action
I love scenery, you cant get a hang of it
I can go on and on about the differences..but there have been numerous times when I say something and you nod your head saying you were just thinking of the same.8 years of knowing you, nothing has changed one bit.You still walk over things that are lying on the floor,you leave your clothes piling up.But you always like to lsiten to me, my needs and wants,you love growing in our relationship.You are so perfect for me.Its only with you I can be myself.Its only with you, I can call names about anyone , even you and yet be so normal.
Many a times, I choose the channel on TV that we will watch, I choose the house we live in,I might not give you the tv remote all the time,I might undercook the veggies, I might shoot up the telephone bills..but
I know my heart will always feel
one love real
that love of yours
the one that only soars
Weeks and years will roll by
love will be the same between you and I
Happy anniversary dahling
TH loves mushrooms and I made a manchurian out of it..after all, its a day where you try to eat and make merry.
Ingredients:
Button mushrooms-about 25 nos
Onion-1/4
Capsicum/green pepper-1
Garlic cloves-8
Ginger-an inch piece
Green chillies-4
Spring onion- for garnish
All purpose flour- 4 table spoon
Maida-2 table spoon
Red chilli powder-1 tea spoon
Ginger garlic paste- 1 tea spoon
MSG-a pinch
Pepper powder
Salt
Corn flour-2 tea spoon
Oil- for deep frying
For the sauce:
Corn starch-1 table spoon
Soy sauce-2 table spoon
Tomato chilli sauce-3 table spoon
Water-2 table spoon or more accordingly
Method:
1.Slice the mushrooms.Mix all purpose flour,maida,ginger garlic paste,salt,corn flour,red chilli powder with little water and set aside.
2.Heat oil in a wok and coat the mushrooms in the batter and fry them.Set aside.
3.Mix soy sauce, corn starch, 2 table spoon water, tomato chilli sauce and keep aside.
4.Mince ginger, garlic and green chillies. Dice onion and bell peppers.
5.Heat oil in a cooking pan,fry green chillies,garlic and ginger.Add the onion and fry until translucent and crisp..add capsicum and fry until crisp and cooked.
6.Add a pinch of MSG, pepper powder,salt,and finally the sauce mix.Cook it for  a minute until a gravy like consistency forms.Add the mushrooms to the gravy and remove from fire.
7.Sprinkle chopped spring onions and serve with rice.
Serves:2

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Ingredients:
Cooked basmati rice- 1 1/2 cups
Onion-1, finely chopped
Carrot-1finely chopped
Beans-10 numbers,finely chopped
Shredded cabbage-1/4 cup
Spring onion- a few, finely chopped
Soy sauce- 1 1/2 table spoon
Oil-3 table spoon
MSG seasoning- a pinch
Salt
Pepper
Method:
1.Cook the basmati rice with 3 cups of water and a few drops of oil such that the rice doesnt stick to one another.
2.Drizzle half a table spoon of soy sauce into the rice. Mix well and keep aside.
3.In a wok, pour oil and once hot enough, fry onion for 2-3 minutes. Then add chopped carrots, beans and shredded cabbage and fry until slightly cooked, but crisp.
4.Drizzle the rest of the soy sauce, season with salt, pepper.Cook for 2-3 minutes.Sprinkle  a pinch of MSG seasoning and remove from heat.
5.Add the vegetables to the cooked rice and mix well.Sprinkle chopped spring onions and serve.

Ingredients:

Cooked basmati rice- 1 1/2 cups

Onion-1, finely chopped

Carrot-1finely chopped

Beans-10 numbers,finely chopped

Shredded cabbage-1/4 cup

Spring onion- a few, finely chopped

Soy sauce- 1 1/2 table spoon

Oil-3 table spoon

MSG seasoning- a pinch

Salt

Pepper

Method:

1.Cook the basmati rice with 3 cups of water and a few drops of oil such that the rice doesnt stick to one another.

2.Drizzle half a table spoon of soy sauce into the rice. Mix well and keep aside.

3.In a wok, pour oil and once hot enough, fry onion for 2-3 minutes. Then add chopped carrots, beans and shredded cabbage and fry until slightly cooked, but crisp.

4.Drizzle the rest of the soy sauce, season with salt, pepper.Cook for 2-3 minutes.Sprinkle  a pinch of MSG seasoning and remove from heat.

5.Add the vegetables to the cooked rice and mix well.Sprinkle chopped spring onions and serve.

chinese fried riceServes:2-3

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Sweet corn soup

Ingredients:
Sweet corn -1 can
Vegetable broth- 1 can
Ginger- a meidum sized piece
Garlic-3 cloves
Pepper powder-1/2 tea spoon
Salt
Spring onion-chopped-2 tea spoon

Corn flour-2 table spoon

Heavy cream- 1 tea spoon ( optional)

Method:
1.Chop ginger, garlic into fine tiny pieces.
2.In a vessel on stove,empty the vegetable broth can, add chopped ginger and garlic and let it boil.
3.Empty 3/4th of the corn can and run them real quick in the mixer.It should not be a total mushy paste..and neither whole corn..has to be inbetween the two.
4.Add the ground corn coarse paste to the boiling broth and stir it.
5.Once the broth boils over,add the remaining corn from the can and stir it.

6.Mix cornflour with some water and pour into the boiling soup.
7.When everything blends well,sprinkle pepper powder and switch off the stove.
8.Sprinkle chopped spring onions and pour a tea spoon of heavy cream (optional) and serve hot in a bowl.

sweet corn soupServes:2

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Veggie Hakka Noodles

Ingredients:

Ching’s  hakka noodles packet-1

Onion-1

Capsicum-1/2

Carrot-1

Broccoli- a few florets (optional)

Cabbage- shredded-1/2 cup

Ginger- a small piece

Garlic-4 cloves

Soy sauce- 1 table spoon

Ching’s chilli sauce- 1 table spoon

Pepper powder- 1 tea spoon

Oil-3 table spoon

Salt

 

Method:

1.Cook the noodles as per the instructions on the Ching’s noodles packet.

2.Finely chop ginger, garlic.Slice onion, capsicum and carrots.

3.In a kadai,pour oil and once hot enough,add ginger, garlic and fry for a minute.

4.Toss in the onion,and fry until light pink and crisp.Then add the capsicum, cabbage, carrot and broccoli and fry until cooked, but crisp.

5.Add soy sauce, chilli sauce,pepper powder, salt and finally the cooked noodles and mix it until it blends with the sauce and the vegetables.

6.Sprinkle some spring onions and serve.

hakka noodles

Serves: 2

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