How awesome to get ready the dinner that quick and simple! Technology making cooking easy :)
Showing posts with label Little Chef. Show all posts
Showing posts with label Little Chef. Show all posts
Amazing! Everything in 2 minutes! The potatoes already soften in just 2 minutes!
Out of sudden, there was a desire to eat Pan Mee, therefore added up having a playful Sunday with flour. It's really not easy to handle the flour + egg + water. Thanks to Mr. Chor lending a helping hands prevented me from making a big mess :p
Here's the recipe for two, hope everybody enjoy homemade Pan Mee. In this recipe I used dried scallops. You may replace it with any meat that you prefer.
Dough material:
300 g flour
1 egg
150 ml water
2 tablespoons oil
Step:
1. Mix the flour with whole egg, while kneading the dough, slowly pour in the water.
2. After the flour is well kneaded, add oil and rub evenly.
3. Cover the dough with a damp cloth, park aside at least an hour.
4. Remember you may rub the dough again after an hour until smooth, before to subject it for cooking.
Anchovies soup material:
100 g anchovies
3 tablespoons oil
1250 ml water
1 teaspoon salt
Step:
1. Wash the anchovies and drained.
2. Fry the anchovies with oil in a pot until slightly golden.
3. Add water, cooked until boil, then cover the pot continue cooking with small heat for 30 mins.
4. Pick up all the anchovies, remained the soup for later use.
5. Add salt to taste.
Soup topping material:
10 minced scallops
Sliced wood-ear
Sliced onion (shallot size)
Sliced garlic (4 cloves)
20 g anchovies
3 tablespoons oil
A little sesame oil
150 ml scallop water
1/2 tablespoon oyster sauce
1/2 tablespoon soy sauce
Step:
1. Fry anchovies, onions and garlic with oil until golden.
2. Add sliced scallops, continue cook for 5 mins.
3. Then add sesame oil, oyster sauce, soy sauce and water.
4. Cover the frying pan, continue cook with small heat for 5 mins.
Final serving:
1 pot of anchovies soup (above)
1 Pan Mee dough (above)
1 bowl of soup topping material (above)
Desire amount of Katuk leaves
Prefer chili sauce or sambal
Step:
1. Flat the dough by hand, make sure not too thick, as not nice to eat.
2. Tear the dough to pieces and boil in water.
3. Take out the floating Pan Mee, park aside to serve with anchovies soup.
4. Cook the Katuk leaves with anchovies soup.
5. Now you may serve the Pan Mee in anchovies soup + Katuk leave + soup topping with chili sauce or sambal.
Enjoy!
As Asian, we seldom use western herbs as cooking ingredient. But I find it wonderful to explore western herbs, as the taste always give surprise.
Over the weekend, I broiled chicken drumsticks with Rosemary, Thyme and Italian Parsley.
I wish to have stronger herbs taste, hence day before I marinated the chicken drumsticks with below:
1 pack Italian Parsley
1 pack Thyme
5 Rosemary leafs
1/2 lemon juice
3 tbsp olive oils
1 tbsp melted salted butter
Let it overnight in refrigerator.
And the next day:
1. Let the chicken drumsticks back to room temperature.
2. Preheat the oven, 180C.
3. After that broil the chicken drumsticks @ 200C for 15 minutes. Or longer if you prefer more brownish finishing.
4. Flips the chicken drumsticks after 8 minutes. So that both sides broiled evenly.
5. Done!
Hope you enjoy this recipe!
I always love salmon, regardless of sashimi or cooked salmon. Therefore salmon also one of my favorite home cook menu. As always I used to fried the salmon on pan oil free. But this time I try something new - steam style!
Oh yes, steam! If you like to keep the salmon taste at its best.
Very simple...just 1, 2, 3 and 4 steps!
1. Marinate the salmon with little black pepper and salt for an hour.
2. Prepare Cilantrol (Chinese Parsley), ginger slices and onion slices on plate.
3. Put marinated salmon on top.
4. And steam for 10 to 15 minutes. Done!
Enjoy home cook!
