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Recipes, kitchen tips and tricks

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verreauxi said:
Been making a sort-of-Ramen type thing. Really hearty in the winter months.

Cook/drain rice noodles as directed and set aside
Saute garlic and ginger in sesame oil (add chicken if you're not a vegetarian).
Then add heaping teaspoon of Hoisin sauce and a heaping teaspoon of vegetable bouillon paste.
Add about 4-5 cups of water and bring to boil
While boiling crack in about 3 eggs while stirring
Add cooked noodles and take off heat
Throw in finely chopped vegetables; I use carrots, broccoli, leaks, mushrooms (you basically just want to blanch these in the boiling water so they stay crunchy)
Finally add in a teaspoon of chili garlic sauce and stir and eat.
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I have been craven Ramen type of food the past few days so this recipe seems like a perfect one to do this week. Thanks for sharing it!
 
Barnfred 55 said:
To go with my Strange taste chicken recipe here is my Chinese Fried rice recipe. Always use Thai Saffron Rice for this dish and groundnut oil for frying the rice. As with my Indian rice, preparation of the rice is all important. The rice is also cooked and allowed to fully cool before frying, so this needs to be done at least an hour before. 3 or 4 ounces of rice per person should be lenty.

Wash the rice to remove the excess starch. 4 or 5 washes should be enough. You still want some stickiness to the rice. In a small saucepan (medium if you are cooking for more than 2) cover the rice with cold water (the water should come about 1 cm above the level of the rice) and slowly bring to the boil over medium to high heat. You will know when it's ready as the water will be bubbling and the rice will get little pock marks in the surface. Transfer to low heat and cover the rice with the pan lid reinforced with tinfoil so it can properly steam. Cook for 11 minutes on the lowest heat. Remove from heat, making sure you don't scald yourself when removing the tinfoil, and put the rice onto a large plate and allow to fully cool.

For the fried rice you will need some diced bacon, diced mushrooms, diced spring onions, optional sliced fresh red chilly, some frozen peas blanched, and 1 beaten egg per serving. Fry off the bacon, mushrooms, chillies and spring onions in vegetable oil and put to one side. I normally fry these separately. Blanche the peas in boiling water until fully defrosted.

Using the same wok heat 3 tbs of groundnut oil. When hot add the cooled rice and stir thoroughly ensuring that all the rice is coated in the hot oil. Add in the other ingredients and mix thoroughly and add a few glugs of light soy sauce for a bit of seasoning and colouring. Then make a volcano like hole in the rice and add the beaten egg mixture. Scramble this as it cooks then mix thoroughly into the rice. This final cooking but takes no longer than 5 minutes, as all the ingredients apart from the egg are already cooked.

Ideal as a side dish or as a main course by adding chicken, pork or prawns that you cook separately and just stir in at the end. I like spicy chicken marinaded in chilli bean sauce, or char sui pork. ;)
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Fred, this recipe sounds very delicious and I would love to make it soon but my question is about the Thai Saffron rice. If I can't find it here in the US then can I just make the rice and add saffron to the water?
 
Sassy Colombian said:
Fred, this recipe sounds very delicious and I would love to make it soon but my question is about the Thai Saffron rice. If I can't find it here in the US then can I just make the rice and add saffron to the water?
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My bad Sassy. Must have been having a bad hair day yesterday. I meant to type Thai Jasmine Rice. It's a type of long grain rice similar to Basmati. If you can't get Thai Jasmine rice try and get any Thai fragrant rice. They make the best fried rice dishes as they go nice and fluffy.

The one I cooked last night was spot on. I'm really chuffed with myself because Cal always cooked this dish. I'd do all the prep work including cooking the rice, but Cal always finished it off. I experimented last night with fresh chillies and also putting in light soy sauce during the cooking, which Cal always refused to do. I think it worked. Mind you, I also made the strange taste chicken hotter by putting in double the chilli bean sauce. Now I'm cooking for 1 I can make dishes how i please.
 

Barnfred 55 said:
My bad Sassy. Must have been having a bad hair day yesterday. I meant to type Thai Jasmine Rice. It's a type of long grain rice similar to Basmati. If you can't get Thai Jasmine rice try and get any Thai fragrant rice. They make the best fried rice dishes as they go nice and fluffy.

The one I cooked last night was spot on. I'm really chuffed with myself because Cal always cooked this dish. I'd do all the prep work including cooking the rice, but Cal always finished it off. I experimented last night with fresh chillies and also putting in light soy sauce during the cooking, which Cal always refused to do. I think it worked. Mind you, I also made the strange taste chicken hotter by putting in double the chilli bean sauce. Now I'm cooking for 1 I can make dishes how i please.
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Okay, good to know. I can definitely find that rice locally. I was also wondering what chillies do you use? I actually like spiciness on my food so I would like to give it try the way you made yours.
 
Barnfred 55 said:
What did you think of the strange taste chicken recipe?
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I totally missed that recipe earlier but I'm still running a low fever and working this morning so my head is all over the place lol It looks like another recipe that I would love to cook soon I just need to start feeling better again so I can make the many good recipes you have been posting here. Thanks again, Fred. xx
 


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