tag:blogger.com,1999:blog-37245584379284924222024-03-13T11:39:04.338-07:00ramen restaurantsramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3724558437928492422.post-64309346824024205612010-11-09T18:22:00.000-08:002010-11-09T18:22:11.363-08:00Beef Steak<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BFF9QmZWV7I/TNoAZ7aK2DI/AAAAAAAAAFo/igXUG32zKn4/s1600/Beef+steak.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_BFF9QmZWV7I/TNoAZ7aK2DI/AAAAAAAAAFo/igXUG32zKn4/s320/Beef+steak.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 480;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Eye fillet or beef fillet ($35/kg)<o:p></o:p></span></div></td> <td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">1 piece per person, ½” thick<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 1;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Black pepper<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Sprinkle to both sides of steak<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 2;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Sea Salt<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Sprinkle to both sides of steak<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 3;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Vegetable oil and butter<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">1 tbs each<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 4;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><br />
</div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><br />
</div></td> </tr>
<tr style="mso-yfti-irow: 5;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Sauce:<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><br />
</div></td> </tr>
<tr style="mso-yfti-irow: 6;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Oyster sauce<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">2 tsp<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 7;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Worchester sauce<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">2 tsp<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 8;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Balsamic vinegar<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">1 tsp<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 9;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">sugar<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">1 tsp<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 10;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Water<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">2 tbs<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 11;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Cornflour<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">1/2 tsp<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 12;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Soya sauce<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">1 tsp<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 13;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Dark soya sauce<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">1 tsp<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 14;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">shallots<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">2 tbs<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 15;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Garlic<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">1 clove diced<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 16;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Green peas<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">½ cup<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 17; mso-yfti-lastrow: yes;"> <td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><br />
</div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 213.05pt;" valign="top" width="284"> <div class="MsoNormal"><br />
</div></td> </tr>
</tbody></table><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Somehow we felt that the steak in Levin is so tender and delicious, unlike the ones in <st1:city w:st="on"><st1:place w:st="on">Auckland</st1:place></st1:city>. So, we got hooked on steak here and have it every week. The fillet steak is indulgence, the scotch fillet or the porterhouse is just as good for steak. Nevertheless, the eye fillet simply melts in your mouth, so tender and juicy when cooked just right, a little pink.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Put 1 tbs of butter and 1 tbs of vegetable oil in hot heavy pan.<span style="mso-spacerun: yes;"> </span>Sprinkle both sides of steak with sea salt and ground black pepper then slid into pan. Cook for about 1 minute on each side….when the meat turns white to about 5 mm from the bottom, it is time to turn over. When done on the second side, turn it over to the first side and cook for another minute, remove from pan and keep aside. Put in shallots and diced garlic and sauté for about 20 seconds, then add the green peas and the sauce. Let it comes to boil and return the beef back to pan and let it gets heated for about 1minute. Pour in the juice of the steak where it was resting. Remove from pan and serve. It is so tender and moist.<o:p></o:p></span></div>ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com4tag:blogger.com,1999:blog-3724558437928492422.post-19138319656226467712010-11-04T17:52:00.000-07:002014-05-17T14:52:32.363-07:00Yee Mee Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/_BFF9QmZWV7I/TNNOoHPmkRI/AAAAAAAAAFg/ar4vxY6Cjp8/s1600/Stir+fry+yeemee+with+prawns+and+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BFF9QmZWV7I/TNNOoHPmkRI/AAAAAAAAAFg/ar4vxY6Cjp8/s320/Stir+fry+yeemee+with+prawns+and+chicken.JPG" height="213" width="320" /></a></div>
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This is Cantonese style of frying noodles and it does not take long to prepare. Good for lunch. In Cantonese it is called '<i>mun mien', </i>using deep fried noodles which gives a sort of smoky flavour. In Malaysia we can get very good quality yee mee. The one we use that is available locally in NZ is from Malaysia.</div>
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<a href="http://1.bp.blogspot.com/_BFF9QmZWV7I/TNNPe-HzvBI/AAAAAAAAAFk/4cn2eztY8Xc/s1600/Yeemee+(deep+fried+noodles).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BFF9QmZWV7I/TNNPe-HzvBI/AAAAAAAAAFk/4cn2eztY8Xc/s320/Yeemee+(deep+fried+noodles).JPG" height="320" width="268" /></a></div>
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The noodle is crispy and to use it, we simply dip it in water and then let it drain. This will soften it a little. About 1 piece per person would be plenty. If yee mee is not available, any other noodle such as vermicelli could be use.<br />
Ingredients:<br />
Serving for 2-3 persons:<br />
2 cups Chicken cut into bite size and marinate dash of salt, 1/2 tsp cornflour and 1 tsp soya sauce.<br />
8 prawns marinate in 1 tsp sugar<br />
2 pieces yee mee<br />
1 shanghai cabbage ( cut into bite size)<br />
3 pieces ginger slices<br />
2 cloves garlic diced<br />
1 egg<br />
1 tbs Cornflour to thicken sauce<br />
1 tbs spring onions diced<br />
2-3 cups chicken stock<br />
1 tbs oyster sauce<br />
1 tsp salt<br />
white pepper powder to garnish<br />
Method:<br />
Use 2 tbs of vegetable oil to saute ginger and garlic till lightly brown. Add Chicken pieces and stir fry till it changes to white, then add prawns and stir fry till the prawns turn white. Add the chicken stock, oyster sauce, shanghai cabbage and yee mee, cover and cook for about 30 seconds till the noodle is soft. Open lid, add spring onion and stir to combine. Add salt and thicken with cornflour (1 tbs mixed with 2 tbs water).<br />
Turn off the heat and add an egg to it, stir to combine the egg and remove from wok immediately. Garnish with white pepper.</div>
ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com1tag:blogger.com,1999:blog-3724558437928492422.post-26844080214605815702010-10-22T16:28:00.000-07:002010-10-22T16:28:22.765-07:00Meatball with Vermicelli<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BFF9QmZWV7I/TMISSc4pCtI/AAAAAAAAAE8/bNZv1mV5xgI/s1600/meatball+with+vermicelli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_BFF9QmZWV7I/TMISSc4pCtI/AAAAAAAAAE8/bNZv1mV5xgI/s320/meatball+with+vermicelli.JPG" width="320" /></a></div><br />
We love noodles or its equivalent. Spaghetti is one of them and recently we fell in love with Vermicelli which is the thinnest version of spaghetti. Some brands call it 'Angels Hair'. This recipe was inspired by Jane Lawson's book (Yoshoku). In this book she cooks western food with a twist of Japanese influence.....magic. We love her recipes and we enjoyed a lot of food from there.<br />
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<br />
<div class="MsoNormal">Ingredients:</div><div class="MsoNormal">Serves 6-7pp</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meatballs</div><div class="MsoNormal">700 g pork mince or chicken mince (about 100g per person)</div><div class="MsoNormal">2 spring onions diced</div><div class="MsoNormal">2 garlic cloves crushed</div><div class="MsoNormal">1 stick celery diced</div><div class="MsoNormal">1 egg</div><div class="MsoNormal">2 tbs sake (white wine or 1 tbs dry sherry will do as well)</div><div class="MsoNormal">2 tbs soya sauce</div><div class="MsoNormal">1/2 – 1 cup Japanese breadcrumbs (or ordinary breadcrumbs will do)</div><div class="MsoNormal">Dash of Ground white pepper</div><div class="MsoNormal">1 tbs vegetable oil</div><div class="MsoNormal">1 tsp sesame oil</div><div class="MsoNormal">1 tsp sugar</div><div class="MsoNormal">1 tsp salt</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Sauce</div><div class="MsoNormal">1 tbs vegetable oil</div><div class="MsoNormal">1 small onion finely diced</div><div class="MsoNormal">1 small red chilli, seeded and finely diced</div><div class="MsoNormal">2 garlic clove</div><div class="MsoNormal">1 tbs finely grated ginger and its juice</div><div class="MsoNormal">2 tbs mirin (omit if not available)</div><div class="MsoNormal">1/2 cup red wine </div><div class="MsoNormal">800g (or 2x400g) whole peeled tomatoes</div><div class="MsoNormal">1/4 can of water use to rinse the cans.</div><div class="MsoNormal">1 tbs tomato paste</div><div class="MsoNormal">1 tsp dashi granules (or use chicken stock to substitute)</div><div class="MsoNormal">1 tbs soya sauce</div><div class="MsoNormal">1 tbs rock sugar (ordinary sugar will do as well)</div><div class="MsoNormal">1 bay leave</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p> </o:p>Vermicelli (Diamond Brand or similar) or spaghetti : 100gm per person.</div><div class="MsoNormal"></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 tbs finely chopped flat leaf parsley for garnish</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tbs thyme leaves only for garnish (if not available, some spring onions will do)</div><br />
<div class="MsoNormal">Shaved parmesan cheese to garnish : heaps if you like or omit if not.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Method</div><div class="MsoNormal">Meatballs:</div><div class="MsoNormal">To make the meatballs, mix the meat and all the ingredients except the celery, onions and spring onions. With a fork, mix the meat in one direction until it is well combined and the meat gels together and become sticky. Then fold in the vegetables. Celery makes the meatball light and crunchy but if you do not like celery, then omit it. Fold in bread crumbs after that and let it rest for a while before forming balls with the help of a measuring spoon (1 Tbs measuring spoon is about the right size). You can roast the balls in the oven set at 200C after basting with oil and lining the tray with baking paper for 20 minutes or you can shallow fry the balls at medium high heat till brown. We prefer to fry the balls but it is a bit messy and a slow process but somehow the balls are crispy. The oven is easy, probably healthier with less oil used, just put it in and set the timer. While that is going on, make the sauce.</div><div class="MsoNormal">Sauce:</div><div class="MsoNormal">Put 1 tbs of vegetable oil in a sauce pan and at medium high heat, saute the onions for about 1 minute till the onion is soft. Then add ginger, garlic and saute for another 1/2 min and then add in the whole peeled tomatoes and other ingredients. Bring to boil and lower heat to low to simmer for about 20 minutes. Then use a potato masher to mash the tomatoes. You can use crushed tomatoes but they usually come with skin and I do not like the skin. The sauce will thicken as it simmers. Add the cooked meatballs into the sauce and heat through for about 1 minute.</div><div class="MsoNormal">Vermicelli:</div><div class="MsoNormal">Fill a large pot with plenty of water, at least half full and bring to boil. Add 1 tbs vegetable oil and 1 tsp salt. Cook the vermicelli for about 5 minutes till al dente. When you break the vermicelli it is still a little white in the middle. Remove from pot and run under cold water for a few seconds and drain. </div><div class="MsoNormal">To serve, you can reheat the vermicelli in the pot or in a microwave, pour some meat balls and sauce on top of it and then garnish with parsley, thyme and parmesan cheese. I prefer to heat a fry pan with a dash of veg oil, put in the vermicelli, the sauce and meatballs and toss till combined. Only takes a minute and not to overcook the vermicelli. I like the sauce combined well with the vermicelli.</div><div class="MsoNormal"><br />
</div>ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com0tag:blogger.com,1999:blog-3724558437928492422.post-77715640704716570742010-10-21T19:33:00.000-07:002010-10-21T19:33:23.185-07:00Mee Siam (Hot and spicy)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BFF9QmZWV7I/TMD2bqW8xbI/AAAAAAAAAEY/ROmpsO3qnAE/s1600/_0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_BFF9QmZWV7I/TMD2bqW8xbI/AAAAAAAAAEY/ROmpsO3qnAE/s320/_0323.JPG" width="320" /></a></div><br />
This dish is not for the faint-hearted. Got to be chilli hot and spicy in order to be authentic. Toning it down a little is possible but too much will lose its flavour. This is very popular in Malaysia and must have its influence from Thailand (formerly known as Siam), thus its name is Mee Siam. It is a bit of a misrepresentation as it is not really mee (noodles) but meehoon (rice vermicelli). Great for lunch.<br />
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<div class="MsoNormal">Serves 4:</div><div class="MsoNormal">Ingredients:</div><div class="MsoNormal">2 tbs Dried shrimps soaked in hot water for 2 minutes and then drained</div><div class="MsoNormal">12 raw prawn cutlets marinate with 1 tsp sugar</div><div class="MsoNormal">10 stalks garlic chives cut in 2” length</div><div class="MsoNormal">½ packet of bean sprouts washed and drained</div><div class="MsoNormal">1 small packet (2 cakes) of meehoon soaked for about 3 minutes in warm water and drained</div><div class="MsoNormal">4 pieces (2 cups) of tauqua (fried taufoo) cut in 5mm strips</div><div class="MsoNormal">1 hard boiled egg, quartered to garnish</div><div class="MsoNormal">2 tbs sweet brown bean paste </div><div class="MsoNormal">1-2 cup water </div><div class="MsoNormal">1 tbs thai fish sauce</div><div class="MsoNormal">1 tbs soya sauce</div><div class="MsoNormal">Salt to taste (about 1/2 -1 tsp)</div><div class="MsoNormal">1-2 tsp Belachan pellets (Malaysian shrimp paste)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Tauqua</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BFF9QmZWV7I/TMD21qYLt-I/AAAAAAAAAEc/BJZRNTZqzSk/s1600/_0317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_BFF9QmZWV7I/TMD21qYLt-I/AAAAAAAAAEc/BJZRNTZqzSk/s320/_0317.JPG" width="320" /></a></div><br />
shallots and garlic<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMD23HIx-pI/AAAAAAAAAEg/F4Esqv7Zuto/s1600/_0305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMD23HIx-pI/AAAAAAAAAEg/F4Esqv7Zuto/s320/_0305.JPG" width="320" /></a></div><br />
Chillis<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMD259JVcSI/AAAAAAAAAEk/1EQ2pQpU6io/s1600/_0308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMD259JVcSI/AAAAAAAAAEk/1EQ2pQpU6io/s320/_0308.JPG" width="320" /></a></div><br />
Dried shrimps<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BFF9QmZWV7I/TMD28ukrGJI/AAAAAAAAAEo/q5hjE-uGiBQ/s1600/_0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_BFF9QmZWV7I/TMD28ukrGJI/AAAAAAAAAEo/q5hjE-uGiBQ/s320/_0310.JPG" width="320" /></a></div><br />
Garlic chives<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BFF9QmZWV7I/TMD2-Edv4LI/AAAAAAAAAEs/ddvNoCNPGAM/s1600/_0311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_BFF9QmZWV7I/TMD2-Edv4LI/AAAAAAAAAEs/ddvNoCNPGAM/s320/_0311.JPG" width="320" /></a></div><br />
Prawns<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BFF9QmZWV7I/TMD2_nJGcnI/AAAAAAAAAEw/lg6XlxEPvAI/s1600/_0314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_BFF9QmZWV7I/TMD2_nJGcnI/AAAAAAAAAEw/lg6XlxEPvAI/s320/_0314.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Spice paste:</div><div class="MsoNormal">1 red onion medium roughly cut <span style="mso-tab-count: 1;"> </span>]</div><div class="MsoNormal">4 pips garlic roughly cut<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 2;"> </span>]<span style="mso-spacerun: yes;"> </span>blend together till smooth</div><div class="MsoNormal">1 tsp chilli paste or 4 hot chillies<span style="mso-tab-count: 1;"> </span>]</div><div class="MsoNormal">lemon zest of 1 lemon ]</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMD3pQgq6rI/AAAAAAAAAE0/jj4uLBx0jiQ/s1600/_0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMD3pQgq6rI/AAAAAAAAAE0/jj4uLBx0jiQ/s320/_0319.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put 1 tbs oil in wok and fry in medium high heat dried shrimp till brown and fragrant, remove from wok. Do the same for the taukua, and then with the prawns.</div><div class="MsoNormal">Put 2 tbs oil in wok and fry for about 2 minutes in medium heat blended garlic, chillis and onions till fragrant. Add brown bean paste and belachan and fry for about 1 minute till fragrant. Then add 1 cup water and meehoon. Place bean sprouts, prawns, garlic chives, taukua and dried shrimps on top of meehoon. Add fish sauce and soya sauce. Cover and let it cook for about 1 minute. Remove cover and combine thoroughly with 2 ladels. </div><div class="MsoNormal">Garnish with hard boiled egg and lemon/lime juice. So nice and hot, it burns the mouth. Use 2 or 3 chillis will do to reduce heat.</div>ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com1tag:blogger.com,1999:blog-3724558437928492422.post-13705707165308030172010-10-21T14:00:00.000-07:002010-10-21T14:31:49.292-07:00Raw Fish (Sashimi)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMCo4GZyUWI/AAAAAAAAAEM/r-TtmjH75Dk/s1600/IMG_4109resize.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMCo4GZyUWI/AAAAAAAAAEM/r-TtmjH75Dk/s320/IMG_4109resize.JPG" width="320" /></a></div><div><br />
</div>We are so blessed with fresh seafood in NZ, so lucky and we take it for granted. We buy our fish fillet from a fish shop located in Westfield Shopping Mall in Manukau City. We inform them that we wanted some salmon, snapper (terakihi is just as good) and tuna for raw fish and has to be fresh. So far we get the freshest in store and never failed. When we get home, we rinse the fish with cold water, remove the skin from the salmon (the shop can do it for you for free if you ask), remove the bones ( there are a few, about half a dozen which you can feel by running your finger through the fish) with tweezers and then slice them at an angle (about 45 degree). The slices should be about 5mm (1/4") thick and about bite size. I garnish with some grated radish, flat leaf parsley (or any green herb) and a nasturtium flower (which is bright yellow orange) when in season, glad wrap it and keep in the fridge until we are ready to eat. The grated radish was dipped in cold water for about a minute and it gets nicely curly/fluffy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMCpRDavBhI/AAAAAAAAAEQ/512YuRxPHpo/s1600/_0299resize.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_BFF9QmZWV7I/TMCpRDavBhI/AAAAAAAAAEQ/512YuRxPHpo/s320/_0299resize.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BFF9QmZWV7I/TMCpTLQqR4I/AAAAAAAAAEU/pHzPGh2_dwk/s1600/_0297+resize.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_BFF9QmZWV7I/TMCpTLQqR4I/AAAAAAAAAEU/pHzPGh2_dwk/s320/_0297+resize.JPG" width="320" /></a></div><div><br />
<div>Dipping sauce:</div><div>Instead of using expensive Japanese soya sauce (and there are so many types to choose from), we use a premium sauce from Lee Kum Kee which we also use it for general cooking. Any other soya sauce will do as long as it is not too salty and suits your palate. </div><div>Squeeze a tad (more if you like it hot) of wasabi (horse radish) into the soya sauce and stir to mix. There are also several brands of Wasabi in the grocery shop to choose from.</div><div>To Eat:</div><div>Pick up a piece of raw fish, dip it into the sauce and eat it.</div><div>Great tucker, taste the freshness, nutritious, simple and yum. Taste like heaven if you catch your own fish.</div><div>Will probably cost you an arm and a leg to eat such a big portion in the restaurant.</div><div>Enjoy!</div></div>ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com2tag:blogger.com,1999:blog-3724558437928492422.post-21933703256441546712010-10-20T14:17:00.000-07:002010-10-20T14:17:36.648-07:00Crispy fried chicken<div class="MsoNormal">This recipe was inspired by David Chang's book (Momofuku). David is famous for his restaurants in New York and this fried chicken is an all time favourite. If I am not mistaken it costs US$100 a plate. The process is lengthy but the outcome is well worth the effort for me. To some people who could not taste the difference, it may not be worth the hassle. </div><div class="MsoNormal">Ingredients:</div><div class="MsoNormal">5 chicken drumsticks and 10 full wings (6-7 servings)</div><div class="MsoNormal">Brine Solution: </div><div class="MsoNormal">½ cup white sugar </div><div class="MsoNormal">¼ cup coarse salt (I thought ½ cup coarse salt would be too salty, so I reduced it to ¼ cup)</div><div class="MsoNormal">2 cups boiled water to dissolve sugar and salt in a bowl</div><div class="MsoNormal">2 cups tap water to add on after dilution to bring solution to lukewarm</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Spring onions for garnishing.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Octo Vinaigrette:</div>2 tablespoons finely chopped garlic<br />
2 tablespoons chopped peeled fresh ginger<br />
2 small fresh hot green chilli seeded and chopped<br />
1 tablespoon sweet chilli sauce<br />
2 tbs balsamc vinegar<br />
3 tbs<span style="mso-spacerun: yes;"> </span>usukuchi (light soy sauce)<br />
2 tbs olive oil <br />
2 teaspoon Asian sesame oil<br />
1 tablespoons sugar<br />
Freshly ground black pepper<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BFF9QmZWV7I/TL9anOTnb9I/AAAAAAAAADY/1S0NtuXjLLY/s1600/_0268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_BFF9QmZWV7I/TL9anOTnb9I/AAAAAAAAADY/1S0NtuXjLLY/s320/_0268.JPG" width="320" /></a></div><br />
<div class="MsoNormal">Method:</div><div class="MsoNormal">Marinate the chicken for 1-1.5 hour in brine solution.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BFF9QmZWV7I/TL9a8XlUDQI/AAAAAAAAADc/a4oiUjZFuyg/s1600/_0267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_BFF9QmZWV7I/TL9a8XlUDQI/AAAAAAAAADc/a4oiUjZFuyg/s320/_0267.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove from brine, rinse and steam the wings for 12 minutes and drumsticks for 20 minutes.</div><div class="MsoNormal">I transfer to a large plate and place it near the window to cool down (for at least 1 hour, the longer the drier the better) <span style="mso-spacerun: yes;"> </span>with the cold spring draft. The chicken wings look good and very appetizing.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BFF9QmZWV7I/TL9bcB7Vp-I/AAAAAAAAADg/SI8Drn2dAIs/s1600/_0271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_BFF9QmZWV7I/TL9bcB7Vp-I/AAAAAAAAADg/SI8Drn2dAIs/s320/_0271.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When cooled and ready to fry, rub the chicken with some dark soy sauce to give it a nice brown colour when finished.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BFF9QmZWV7I/TL9blEsMilI/AAAAAAAAADk/YD-zM8qwt1g/s1600/_0272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_BFF9QmZWV7I/TL9blEsMilI/AAAAAAAAADk/YD-zM8qwt1g/s320/_0272.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I used the wok and poured in about 4 cups of vegetable oil, bring it up to high heat and then slide in enough chicken to fill the oil, cover with oil splatter and cook for about 6 minutes, turning after every 2 minutes. Cook in small batches. Remove and drain on paper towel. Toss with the Octo Vinaigrette while it is still hot. Garnish with spring onions.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BFF9QmZWV7I/TL9bxqUFmdI/AAAAAAAAADo/w3o6agOgVVc/s1600/_0276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_BFF9QmZWV7I/TL9bxqUFmdI/AAAAAAAAADo/w3o6agOgVVc/s320/_0276.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div>ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com0tag:blogger.com,1999:blog-3724558437928492422.post-27489098443323363682010-10-16T01:55:00.000-07:002010-10-16T01:55:42.209-07:00Hokkien Noodles<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BFF9QmZWV7I/TLlm3mH1ORI/AAAAAAAAADU/JhErkDNQSNg/s1600/_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_BFF9QmZWV7I/TLlm3mH1ORI/AAAAAAAAADU/JhErkDNQSNg/s320/_0227.JPG" width="320" /></a></div><br />
<div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Cooked hokkien meehoon today for lunch and it was good. Would be even better if we had pork fat with it.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Ingredients:<o:p></o:p></span></i></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Shallots – 1 piece (about 1” size) thinly sliced<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Garlic – 3 pips diced<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Cabbage – 1/5, the stem sliced thinly. Outer leaves test for crunchiness. Choose only crunchy leaves. Sliced in ½” thick.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Meehoon – 2 sections (1/2 packet) for 4 pp. Soaked in warm water for 4 minutes and drain.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Chicken – sliced 1 cup, marinate in 1 tsp soya sauce, 1 tsp corn flour, 1 tsp sesame oil , ½ tsp sugar.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Shrimps – 14pcs marinate in 1 tsp sugar.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Cooking oil : 2 tbs vegetable oil for each fry (fried in 2 lots instead of all at once. More fragrant.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Sauce:<o:p></o:p></span></i></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Dark soya sauce : 2 tbs<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Soya sauce : 1 tbs<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Fish sauce : 1 tbs<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Balsamic vinegar : 1 tbs<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Sugar : 3 tsp<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Salt : 1 tsp<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Ikan bilis or chicken stock cube : ½ pce or 1 tbs oyster sauce<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Hot Water : 2 tbs<o:p></o:p></span></span></div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">White pepper : dash<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Fresh cut green or red chillis serve with soya sauce and some lemon juice. <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="StyleSansation"><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Method:<o:p></o:p></span></i></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><span class="StyleSansation"><span lang="EN-NZ" style="font-family: 'Liberation Serif';">Set wok temperature to medium high, add cooking oil and wait till hot. Add shallots and garlic and stir till fragrant. Add chicken pieces and stir till it turns white, add shrimps and stir. Then add cabbage and a couple tbs of sauce and stir for 30 seconds. Add meehoon and stir fry for 10-20 secs. Add 2 tbs of sauce to meehoon and keep stirring. Add 1 cup hot water and cover to cook for about 30 secs. Open cover and stir till well combined. Serve.<o:p></o:p></span></span></div>ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com0tag:blogger.com,1999:blog-3724558437928492422.post-52574895250853205422010-10-16T01:28:00.000-07:002014-05-17T15:13:05.924-07:00Cheese Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Serves 4pp<br />
<br />
Bechamel sauce<br />
40g butter (3 tbs)<br />
1/2 cup plain (all purpose) flour<br />
Large pinch of grated nutmeg<br />
600ml milk<br />
1 bay leaf<br />
½ cup cream<br />
<br />
1tbs veg oil<br />
20g butter<br />
½ large onion, finely diced<br />
1 streaky bacon rashers, diced in strips<br />
2 garlic cloves diced<br />
1 tsp ginger diced<br />
1/2 large red capsicum, diced<br />
1 stalk celery diced<br />
3 chicken drumsticks deboned and diced, about 1 cup<br />
1 tbs mirin<br />
¼ tsp dashi granules<br />
¼ cup tomato paste (Watties)<br />
3 cups jasmine rice cooked in advance (not too soft, water level just below 3 cup marking), cooled<br />
1 cup grated mozzarella cheese (I used Anchor Tolby)<br />
1/2 cup grated Parmesan cheese<br />
Salt to taste.<br />
<br />
To make Bechamel sauce:<br />
Heat butter in a saucepan over medium heat, add flour and nutmeg and stir to cook for 1 minute. Remove from heat and slowly whisk in milk until smooth. Add bay leaf and return to heat then stir for 10 minutes or until sauce thickens. Remove from heat, add cream and let cool. Discard bay leaf and season to taste (about 1/2 to ¾ tsp salt)<br />
<br />
Preheat oven to 200C. Put baking dish on uppermost shelf that fits.<br />
Heat vegetable oil and butter in a wok over medium high heat. Add onion and cook till soft about 2-3 mins. Then add garlic, ginger and saute till fragrant. Add bacon, chicken and cook for 1 minute (till chicken turn white). Add capsicum and celery and cook for 30 secs. Add cooked rice, tomato paste, mirin, dashi, 1 tsp salt and combine for about 1 minute.<br />
Spoon the rice mixture into a baking dish and smooth over. Spoon the béchamel sauce on top, grate Anchor and Parmesan cheese on top and bake for 20-30 minutes or until rice is heated through and top is golden and bubbling. Remove from oven and let rest for 10 minutes. I served with stir fried wong bok with harmai (dried shrimps). This was really nice. Well flavoured, texture of rice is just right, the béchamel sauce is exactly right.</div>
ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com0tag:blogger.com,1999:blog-3724558437928492422.post-80405522415337342022009-10-28T17:25:00.000-07:002009-10-28T17:25:25.480-07:00Malay Spicy Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BFF9QmZWV7I/SujgS4m4mNI/AAAAAAAAACQ/GUe8grJJdcE/s1600-h/Malay+spicy+chicken+with+egg+plant+and+choy+sum.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BFF9QmZWV7I/SujgS4m4mNI/AAAAAAAAACQ/GUe8grJJdcE/s320/Malay+spicy+chicken+with+egg+plant+and+choy+sum.JPG" /></a><br />
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<div class="MsoNormal">Found this recipe from Asian Flavours by Connie Clarkson. She is originally from Singapore and her recipes are good.<br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serves 4<br />
</div><div class="MsoNormal">500g chicken drumsticks and wings<br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Seasoning: mix together the following:<o:p></o:p></i><br />
</div><div class="MsoNormal">2 cloves garlic pounded<br />
</div><div class="MsoNormal">Thumb-size ginger – juiced<br />
</div><div class="MsoNormal">1 tbs lime/lemon juice<br />
</div><div class="MsoNormal">½ tsp sat<br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Spice paste: blend together the following:<o:p></o:p></i><br />
</div><div class="MsoNormal">6 small red chillies<br />
</div><div class="MsoNormal">8 shallots<br />
</div><div class="MsoNormal">6 cloves garlic<br />
</div><div class="MsoNormal">2 tomatoes<br />
</div><div class="MsoNormal">1 tbs sugar<br />
</div><div class="MsoNormal">Salt and pepper to taste<br />
</div><div class="MsoNormal">¼ cup lime/lemon juice (after the above paste has been sautéed in oil)<br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Method:<br />
</div><div class="MsoNormal">Wash chicken and drain. Rub chicken with salt and let it brine for about 1 -2 hours. <st1:state w:st="on"><st1:place w:st="on">Wash</st1:place></st1:state> away salt and wipe dry the chicken. Then season chicken with garlic, ginger, lime juice and salt. <br />
</div><div class="MsoNormal">Saute spice paste in 2 tbs vegetable oil in medium low heat till fragrant and juice from tomatoes reduced. Mix in lime/lemon juice and let cool. When cooled, add spice paste to chicken and marinade for at least 30 minutes.<br />
</div><div class="MsoNormal">Preheat oven to 180C and cook chicken on a rack for 30-35 minutes or until tender and golden brown.<br />
</div><span style="font-family: "Times New Roman"; font-size: 12pt;">Serve hot with steam rice, spicy egg plant and blanched green vegetables (eg choy sum or spinach)</span><br />
ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com0tag:blogger.com,1999:blog-3724558437928492422.post-75919977249003977572009-08-31T18:17:00.000-07:002009-08-31T18:17:06.132-07:00Lomaikai (steam glutinous rice with chicken)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BFF9QmZWV7I/Spx1zNSn2sI/AAAAAAAAABA/oxK6H8ovLMw/s1600-h/IMG_2324.jpgR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BFF9QmZWV7I/Spx1zNSn2sI/AAAAAAAAABA/oxK6H8ovLMw/s320/IMG_2324.jpgR.jpg" /></a></div>This is my favourite breakfast in Malaysia when I was young. It comes steaming hot from the steamer with other dimsum delights such as BBQ pork buns etc. My father's favourite too.<br />
Marinate chicken with ginger juice, sugar, salt, white pepper, sesame oil, oyster sauce, soya sauce and dark soya sauce for about 30 minutes.<br />
Soak 12 mushrooms in hot water for 2 hours till soft. Alternatively simmer mushrooms for 15 minutes, then cut into half or bite size depending on the size of mushroom. Squeeze out water in mushrooms, marinate with sugar and corn flour.<br />
With some oil in pan, fry Chinese sausages till crispy. Remove and let cool, then cut them into slices.<br />
Cut BBQ pork (you can make your own "charsiew" or you can buy them from a chinese BBQ shop) into bite sizes.<br />
Saute some ginger and garlic in 1 tbs oil and then add marinated chicken, mushrooms, BBQ pork, Chinese sausages. Add about 1 cup of water to get some juice. Simmr for about 5 minutes and then thicken with 2 tsp tapioca flour dissolved in water. <br />
Use 1 kg glutinous rice which I soaked overnight. I sauté some diced ginger and garlic in 1 tbs vegetable oil and 1tsp sesame oil till fragrant, then add the drained glutinous rice and stir for about 2 minutes. Add 1 tbs soya sauce, 1 tbs thick soya sauce and 2 tbs salt and stir till the rice is slightly crunchy. Then transfer the rice into a roasting dish and steam the glutinous rice for 15 minutes with 2 cups of water added to the rice. <br />
Use metal or porcelain rice bowl, brush the sides with oil to prevent the rice from sticking to the side of bowl after it is cooked, place some meat (chicken, mushrooms, sausage, egg, charsiew) at the bottom of bowl and then add rice on top. Press the rice down with the ladel. Steam for 20 mins. <br />
1 kg glutinous rice can make 12 bowls, depending on the size of the bowl. Use about 2 chicken thighs, deboned and cut to bite size, 3 strips (about 3" length) of BBQ pork, 3 sausages, 12 shitake mushrooms.ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com0tag:blogger.com,1999:blog-3724558437928492422.post-47814552662039975512009-08-30T18:32:00.000-07:002009-08-30T19:23:34.995-07:00Pan fried Hapuka<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BFF9QmZWV7I/SpsxG3uGW2I/AAAAAAAAAA4/gZvfJUqxq4E/s1600-h/Pan+fried+Hapuka+0809.jpgR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BFF9QmZWV7I/SpsxG3uGW2I/AAAAAAAAAA4/gZvfJUqxq4E/s320/Pan+fried+Hapuka+0809.jpgR.jpg" /></a></div>One of my favourites. Fresh Hapuka pan fried and drizzled with soya sauce and crispy garlic flakes.<br />
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<div class="MsoNormal">Use paper towels to dry the moisture thoroughly before sifting cornflour on both sides. Then as it fries in the pan at medium high, grind some salt and pepper on top. This really gives it added flavour. Make sure it is well brown and crisp on both sides, especially the skin. Add more oil as you go along to ensure the part of the skin is immersed in oil. Takes about 4 minutes on each side. Prepare some brown garlic flakes. </div><div class="MsoNormal">To prepare the sauce:</div><div class="MsoNormal">2 tbs soya sauce</div><div class="MsoNormal">1tsp mirin</div><div class="MsoNormal">1tsp sake</div><div class="MsoNormal">1tsp Chinese wine</div><div class="MsoNormal">1tbs red wine</div><div class="MsoNormal">1tsp sugar</div><div class="MsoNormal">1tsp balsamic vinegar</div><div class="MsoNormal">1tsp Worchester sauce</div><div class="MsoNormal">½ tsp corn flour</div><span style="font-family: "Times New Roman"; font-size: 12pt;">Heat 1tsp of garlic oil in a saucepan and add the sauce. Simmer over low heat and then spoon onto pan fried fish. Add garlic flakes to garnish. </span>I will add some ginger juice next time.<br />
ramenkiahttp://www.blogger.com/profile/16404534387585083784noreply@blogger.com0