I don't think I have blogged about any cooking stories for a long time. I have been cooking pretty much the same old and have not explored anything new. The other night I was talking to K at our dinner table asking him to name my top 5 dishes and he struggled to come up with 4 (hmph that bad?!). I guess he has a strict criteria lol. When it came to his turn I managed to list 3 haha! Of course his now famous beef steak tops his list. And he does a good chicken rice meal too.
We went to the Chinese supermarket last weekend and I bought a packet of kway teow noodles and yellow egg noodles. I guess it's a combination of now-I-have-them-in-my-fridge-I-need-to-cook-them and I was also in the mood to cook something new.
So on Wednesday I made chicken and mushroom kway teow noodles. Years ago Pris taught me how to make this when I first came to London and have called her my shifu ever since. This time though, I decided not to use any chicken stock and rely on the natural goodness of the chicken by slow stewing. Personally I think I needed to add more seasoning cos it tasted let's say "very healthy". I guess it's not that bad to have a healthy meal after a week of tapas overload in Spain (more to come on our awesome trip).
Lastly on a separate note, because we had so much tapas in Spain - and I love peppers. In all shapes and sizes - I was really excited when I saw these padron peppers ideal for tapas. The instructions said to pan fry them in olive oil until "blisters" appear on their skin and they turn soft. Once done, sprinkle some rock salt on them. Which is what I did:
We went to the Chinese supermarket last weekend and I bought a packet of kway teow noodles and yellow egg noodles. I guess it's a combination of now-I-have-them-in-my-fridge-I-need-to-cook-them and I was also in the mood to cook something new.
So on Wednesday I made chicken and mushroom kway teow noodles. Years ago Pris taught me how to make this when I first came to London and have called her my shifu ever since. This time though, I decided not to use any chicken stock and rely on the natural goodness of the chicken by slow stewing. Personally I think I needed to add more seasoning cos it tasted let's say "very healthy". I guess it's not that bad to have a healthy meal after a week of tapas overload in Spain (more to come on our awesome trip).
I was thinking what could I do with the yellow noodles and mee goreng popped into my mind. This is one of K's fav dishes and each time we go to the Malaysian cafe C&R, he would faithfully order his mee goreng. I have tried cooking it twice so far, but with the help of a pre made paste from the supermarket. This time round, however, I decided to google for a recipe to make it from scratch and excitedly went home on Thursday night to cook this dish.
The encouraging husband actually reminded me to "umm put more seasoning!" before running away cheekily. Well, guess what, it turned out really well and I was literally beaming when K took his first bite and looked at me with glazed eyes saying "whoa dear! This is definitely one of the top 5 of your list!!" Before polishing them noodles off his plate. I spent almost an hour cooking it and we both finished our food in 10 minutes. With a portion of lunch leftover and we both debated over who should have it for lunch lol. It was a tough decision. I decided to be the loving wife and gave it to him who accepted it unreservedly. (Although he did text me during lunch the next day saying "best lunch ever!!")
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| Verdict? A happy hubby! |
So here is the recipe in case anyone's interested!
RECIPE: MEE GORENG (SPICY FRIED NOODLES)
Serves
5-6 as part of a family-style meal, 3-4 as a main dish
INGREDIENTS:
2 cups fresh Chinese egg noodles
2
Tbsp chili sauce (Sriracha), or more to taste
1 tsp dark soy sauce
1 tsp sugar
1/4
tsp salt
3 Tbsp oyster sauce
3 Tbsp ketchup
2 Tbsp vegetable or canola oil
2
eggs
1 tsp minced garlic
1 cup mung bean sprouts, rinsed
1/2 cup shredded
cabbage
1/4 lb shrimp, peeled and deveined
1/4 lb boneless chicken breast, cut
into 1/2-inch cubes (or leftover shredded cooked chicken)
2 Tbsp shao hsing
wine
1/4 tsp white pepper
2 Tbsp scallions, sliced
2 Tbsp fried shallots
(available packaged at Asian markets)
METHOD:
Bring a large pot of water to a boil.
Cook the noodles for 30 seconds, drain, and rinse with cold
water. Set aside.
In a small bowl or measuring cup,
combine chili sauce, dark soy, sugar, 1/4 tsp salt, oyster sauce and ketchup.
Stir to combine, and set aside.
In
a large wok (at least 12 inches in diameter) preheated over high heat, add the
oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly
scrambled and just set, then add the garlic, noodles, bean sprouts, cabbage,
shrimp, chicken, and 3/4 cup water.
Stir-fry continuously until noodles are
cooked, 3-5 minutes (depending on the heat of your wok), making sure to also
cook the chicken and shrimp.
Add chili sauce mixture, and keep stirring until
well combined. The noodles should begin to get a bit drier (no liquid left in
the bottom of the wok).
Add shao hsing wine and white pepper, stir to combine,
and remove from heat. Garnish with scallions and fried shallots.
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Lastly on a separate note, because we had so much tapas in Spain - and I love peppers. In all shapes and sizes - I was really excited when I saw these padron peppers ideal for tapas. The instructions said to pan fry them in olive oil until "blisters" appear on their skin and they turn soft. Once done, sprinkle some rock salt on them. Which is what I did:
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| Might not look very appetising but I love peppers. A lot. |
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