Monthly Archives: July 2011

Asian Fried Spaghetti

A lovely thing about cooking is being able to cook for people whenever, as long as there’s a kitchen. It doesn’t have to be fully equipped, although the essential knife, pot and hob is necessary.

Anyway, what I really mean to say is, HELLO FROM HONG KONG! I’m staying in my sister’s apartment right now and just made us some brunch. Due to her very busy work schedule, she hardly has the time to make her own meals at home. As a result, there isn’t much food in the house. The night before I bought a packet of spaghetti from the grocer’s downstairs and together with a couple of frozen goodies in the freezer, this was what we had this morning. Yum.

 

Asian Fried Spaghetti

  1. Minced garlic is the KEY ingredient. I cannot emphasise that further. Prepare.
  2. Ingredients sliced and chopped up appropriately, fried and tossed with minced garlic in vegetable, sunflower or peanut oil.
  3. Pasta added once cooked to al dente. In goes salt and pepper for seasoning. ‘Herbage’ is a bonus.
Advertisements

First Kitchen Experience

I know it’s been a crazy long while since I’ve posted an entry. Well, that’s only ‘cos I’ve been working at a Shabu-shabu restaurant the past couple weeks. My first ever experience in a restaurant kitchen, and I got to wear a chef’s hat!

‘Shabu No Koya’ is the name of the place, located at the basement of Liang Court, Singapore. Drop in for a meal of sliced-on-the-spot premium meats and freshly prepared vegetables!

20110721-031233.jpg

Here you can see my shifu’s Crystal and Andy. They’re awesome.
But you won’t catch me there anymore. I’m gonna be in Hong Kong; heard much about the food scene there. Heh.


Beer-less Friday Fish Batter

If you’re lazy and want some batter for deep-frying fish fillets, check this recipe out.

But if you feel a little more hardworking and wish to have that fish-&-chips style of batter, then this is for you. Alas, in certain places of the world, beer isn’t exactly cheap. If you’re from those places, like me, here’s an awesome Beer-less Batter for your fish fillets.

What you’ll need:

  • 12 finger-length cod fillets
  • 2/3 mug of plain flour
  • 1/2 mug of corn flour
  • 1/2 tablespoon baking powder
  • zest of 1 lemon
  • 1 egg
  • 1/2 cup water
  • 1 generous pinch of salt
  • 1 hearty dash of black pepper
  • vegetable oil, for deep frying
  • 1 bag of courage
How to do it:
  1. Get everything, except the fish and oil, into a mixing bowl. Mix till smooth. TIP! What you’re going for is a semi-solid-thick-gravy kind of consistency, so add the water in small quantities while mixing your way through. If the water’s not adequate, use more. Just make sure it doesn’t get to diluted.
  2. Let it rest about for a bit. While you get you deep-frying oil into your wok, and up to the right temperature. TIP! Plonk a small potato into the oil too, and when that turns golden brown, your oil is ready.
  3. Dunk the fish fillets into the batter, coating each piece in gooey goodness.
  4. Deep-fry away! (Till golden brown only.)
  5. Drain on a cake grill with paper towels underneath.
  6. Serve with a slice of lemon and mayonnaise.

Good Ol’ Chinese Noodles

To all those overseas who crave the good ol’ Tze Char Noodles, I’d like to share this recipe with you. It’s not exactly the same as what you’d get for cheap in the neighbourhood restaurant you frequent weekly back in Singapore, but it’ll serve to satisfy your cravings.

What you’ll need:

  • prepared ingredients for Melt-In-Your-Mouth Pork
  • 1 serving of quick-cook spaghetti
  • 1 generous handful of spinach leaves
  • 2 inches of a medium sized carrot, sliced into small inch-long pieces
  • half a red onion, sliced
  • 2 cloves of garlic, minced
  • a couple of fresh mushrooms, quartered (optional)
  • 1 tsp of vegetable oil
  • 2-3 tbsp of oyster sauce
How to do it:
  1. Get the pasta cooking in a pot. And place a wok on another hob, turned up to full whack.
  2. Add the garlic and onion into the wok to flavour the oil.
  3. Welcome the Aroma Fairies.
  4. Carrots go in ‘cos they take longer to cook through.
  5. Toss the pork in and add water from the pasta bit by bit, stir-frying till just done.
  6. If you’re having mushrooms with this, dump them in now.
  7. Add the oyster sauce and grab some pasta water to pour into the wok, till ingredients are almost completely submerged. Mix and watch your gravy form.
  8. Turn off the heat and drain your pasta. Get them in, together with the spinach leaves. Toss about till the spaghetti is coated with all the gravy goodness, and till the vegetable leaves have wilted just a little.
  9. Serve hot, with Pickled Green Chilli. More on that soon.