This is a great lazy cheat for awesome slurpy food when you’ve got some soup leftovers. (Note: This only works for clear soups, mostly the Asian sort. And of course, minestrone soup.)
I know I’ve sorta made a post about this before but hey, this is specifically for Coucous in Chinese Chicken Soup. You might say it’s a level up from Couscous, Stocked.
- Get your chicken soup leftover into a bowl and chuck it into the microwave for 2 minutes.
- Yes, that’s TWO minutes on high heat; you want it piping hot.
- And then in goes the couscous, right into the blistering hot bowl of soup. TIP! The ratio for this a little tricky. But basically, you need enough liquid to cover the coucous. Since you’re doing the reverse i.e. adding couscous to liquid, add the grains just so that there’s still enough water to cover the coucous. In this case, it’s okay to put less than more. (When the couscous is done, the grains would have been completely swollen with tasty goodness.)
- Cover with a plate or lid for 5-7 minutes.
- Have it hot, like you would with chunky soup.
Photography: Sarah Lee
I’ve been wanting to try out a recipe like this for a really long time now. Not only ‘cos I crave cake at the end of every hearty dinner at home, but also ‘cos I’m amused at how easy it sounds.
Originally, I wanted to do the Nutella Mug Cake, which can be done in a coupla of minutes in a microwave. But I’ve got no Nutella at home. The horror, I know. :/
Anyway, here’s the successful result of my little experiment, of substituting all the chocolate with jam:
Perfect for a quick cake fix.
- 4 tablespoons self-rising flour
- 4 tablespoons sugar
- 3 tablespoons apricot jam
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- 1 egg
- Get it all in a large coffee mug and whisk till smooth with a fork.
- Stick it in the microwave on high heat for about 1.5 – 3 minutes, depending on your microwave.
- Serve with more jam atop.
Circular Microwaved Eggs
Most people probably already know this but here’s for those who don’t.
The microwave is awesome, especially when you wanna have an egg ready-to-eat in 30 seconds. It’s super round, and cooked hassle-free with a mix of hard-cooked and soft-runny texture.
What you’ll need:
- A small microwave-safe dish (above)
- An egg
- A microwave
What to do:
- Crack the egg into the dish.
- Stick it into the microwave.
- Press ’30 seconds’ and ‘Start’.
- When it’s done, use a spoon to get it out in one swift circular motion.
- If you want, add salt, or soy sauce, and pepper.
TIP! If you don’t have a small dish, use a mug! Or maybe try out it with a square dish!
If you haven’t already discovered the wonders of a Microwave, this recipe will shed some light on that radioactive box sitting on your kitchen counter. Apart from preparing readymade meals from the store and reheating overnight leftovers, the Microwave can make you Very Succulent Braised Chicken Portions in under 15 minutes.
Here what you need:
- a dish-plate or a plate-bowl, whatever you call it
- 2 chicken portions, I used frozen chicken thighs
- 2/3 tbsp of soy sauce
- 1 dash of white pepper
- 1 sprinkle of black pepper
- 1 clove of garlic, sliced
- 50ml of water
- chilli powder (optional)
Here’s how you do it:
- Note: The time needed to cook this is for frozen chicken portions.
- Get the bird parts onto a dish-plate or plate-bowl.
- Pour the soy sauce over the chicken.
- Dash the white pepper and sprinkle the black pepper
- In goes the sliced garlic clove.
- And chilli powder to if you wanna add some spice to your life.
- Add the water.
- Stick it in the microwave. If you have a fancy microwave lid, cover the dish.
- Hit it on full whack for 5 minutes. Note: I used a 700W microwave.
- Flip parts over. Hit another 5 minutes.
- Note: Ensure water does not dry up entirely. Top up a little as needed.
- Welcome the Aroma Fairies.
- Chicken should be almost done, if not completely cooked.
- Flip again and hit it for 1 more minute, if juices do not run clear when poked with a fork.
- Repeat on other side if necessary.
- Let it rest for about a while, or dig in right away. I always choose the latter and wind up burning my tongue.