~ Instant Noodles Again

Shan't talk too much, I'll just let the pictures do the talking.


2010/1/23

2010/2/1

~ Wanton

I have a problem. You see, I have been really busy with schoolwork nowadays.. And the products that were bought online are streaming in like salmon swimming up the river for mating season. With my to-do list growing longer and longer, how can I take time off to bake/cook? One good short-cut way is to assist Mum!

This time around, she had prepared the meat filling so what I had to do was to wrap them up and put them to boil before featuring them here. It might seem easy, but it really wasn’t. I was pretty puzzled over the fact that the wanton wrappers were rectangular, not squares, and this made wrapping challenging when I tried to shape them into triangles with a generous spoonful of filling each. Mum later educated me that the wanton wrappers were meant to be made into rectangles instead of triangles. Ops, so much for the aesthetic purpose =x

This is the outcome after boiling them in a broth containing caixin, soybeans and ikan bilis:

I’m always impressed with multitude of stuff that Mum uses in her wanton fillings. There will be black fungus, prawn, pork, carrot shreds.. And so on. Each time the wantons would be consistently delectable.

Another brilliant way to have short-cuts? Make simple recipes! I’m thinking of baking mung bean cakes. The texture is that of crumbly ones, but only when you put one into your mouth. I have heard of Vietnamese ones, but they seem to vary slightly from the Chinese ones. Regardless, mung bean cakes are still yummy, and I can’t wait to get my hands-on experience!

~ Instant Noodles with Mushrooms, Xiao Bai Cai and Egg

This is all too familiar - Mum didn't wish to cook, I wasn't hungry but I had to eat, instant noodles whetted my appetite, convenience ruled. =) By the way, the broth was green.

~ Instant Noodles with Mushrooms

This was my first dinner of 2011 (yes I know, this is paa-pathetic..), and I hope it wouldn't be my frequent dinner though the instantaneity of making this entices a lazy person so much. And I shall not use this post as an avenue to rant about my life. Well.. at least not for today, not the first day of 2011 =p

As depicted clearly above, there were button mushrooms, corn, icebery lettuce, and egg simmered in (chicken) broth for my noodles. I like to top my noodles with a soft-boiled yolk that adorns the dish with its bright happy colour and simply begs to be savoured. The sensation of warm and creamy liquid yolk bursting out of its slightly cooked golden film over one's sensory (taste) organ sends one to heaven =) I would always have my yolk first, "to save the best for the last" is not applicable when it comes to my soft-boiled gems. And just a reminder, it's the liver that makes most the cholesterol in one's blood, not due too much to the consumption of egg yolks.

Having mushrooms and lettuce proved to be a wise move in an attempt to "bulk-up" the dish. They gave texture and taste variations to the palate, and do not have much calories. I had jubilantly poured in a whole large can of mushrooms into my noodles after noticing that that can of mushrooms had less calories than an average apple. Now, how much cooler can that get? 

Recently, I have had some trouble in the toilet too, so this dish  was somewhat a salvage therapy for me with all fibre that it contained. Fortunately, I didn't pass too much gas. Somehow, when I take higher fibre intake, my body seems to adapt to it and wouldn't make me embarrass myself in public with bouts of flammable and unappealing gas as much as it did before. Good.

Aw I just had to rant - I don't care if today's the first day of 2011, it's in my blood to complain! You see, I couldn't come up with interesting, eye-catching, mind-blogging names for the variations of instant noodles that I cooked! Anything that sounds convincing and true to the picture will be it alright! Looking forward to instant inspirations in naming my future noodles!

~ Spicy Baked Breaded Chicken Fillets

Taken from:
-

Description:
Chicken fillets with a coat of crunch and spice~

Ingredients:

2 pieces of wholewheat bread

1 tsp chilli flakes

1/2 tsp salt

1/2 tsp ground pepper

300 g chicken fillets (approximately 7 pieces)

1/2 C flour

1 egg 

Oil

Directions

1) Dry bread in the oven at 100 deg for 10 - 15 min each on both sides. Cool bread slices.
2) Place bread into a ziplock bag, squeeze out the air before sealing, and crumble with a rolling pin. Season with chilli flakes, salt and pepper.
3) Dry chicken fillet on kitchen towel, coat in flour and dip in egg. Coat the fillet with the breadcrumbs, and arrange onto a well-greased baking tin.
4) Bake at 200 deg for 35 - 40 min, or till browned.

Remarks:
"Oven-frying" is a better way to save calories, and spare yourself from harmful radicals caused by overheated oil. In this instance, chicken fillets are coated sequentially in flour, egg and seasoned bread crumbs, and then baked in an oven with minimal oil (relatively to deep-frying) to achieve a gastronomical dining experience. As you sink your teeth into each fillet, the tender white meat of chicken that lies below the crunchy coat of seasoned bread crumbs bursts with flavours, leaving you spellbound to its splendor.. Oh alright, I'm just being too dramatic.

Now back to Earth, the whole wheat bread crumbs added a robust taste to the chicken and yes, the fillets were really crunchy as I've described earlier on. However, I felt that the chicken fillet should have been marinated in some sauce before being coated and baked, as the meat was pretty bland. It just felt like all the flavours were concentrated on the exterior coat, and the interior meat was just.. chicken-y.

I find it interesting to see that various ways of food presentation can invoke different feelings. I would always try to make my food as appetizing as possible, but today, it seemed that I have taken a picture which didn't make me feel too anxious to have my chicken. Definitely not for the faint-hearted:

Does the next picture do kindness to your eyes more?

~ Oregano Tomato Pasta

Taken from:
-

Description:
Fast and quick dinner fix~

Ingredients:

2 tsp oil

1 medium onion, chopped

3 cloves garlic

3 small tomatoes, chopped

170 g tomato paste 

150 g golden mushroom

200 ml chicken broth (1/4 11 g cube in 200 ml water)

1 tbsp dried oregano

Pepper and salt
200 g wholewheat pasta, cooked till al dente

Directions

1) Heat up oil in a saucepan and sauteed onion and garlic till slightly browned. Add in oregano flakes.
2) Stir in tomatoes, paste and mushroom. Heat till bubbly.
3) Stir in chicken broth, bring to boil and simmer for 5 min. Season with pepper and salt.
4) Serve over pasta.

Remarks:
As stated, fast and quick! I found the sauce really sweet, but I'm not very sure if the can of tomato paste was the reason for it. Usually I see recipes putting just one or two tbsp of tomato paste, but I added the whole can so that I didn't have to keep any of the extra. Because of this, the sauce was really really thick, do thin down with some water if you like.

I garnished my pasta with some sliced olives, and paired it with spicy baked breaded chicken:

I would recommend cutting up the chicken fillet for easy and refined dining, unless you have a knife on hand or that you do not mind eating as boorishly as I do. =p

~ Stirfried Spinach with Oyster Mushroom

Taken from:
Tiff's

Description:
Easy spinach and mushroom stir-fry~

Ingredients (serves 2):

200 g round spinach, chopped and separated into stems and leaves
100 g oyster mushrooms
2 tsp oil
1 tbsp soy sauce

Directions:

1) Heat up oil in a wok, and stir-fry mushrooms for 5 min.
2) Add in the spinach stems and cook covered for another 5 min. Repeat for the leaves.
3) Stir in soy sauce to taste.

Remarks:
A fast and good vegetable accompaniment to fish and rice.

~ Lemon-Peppered Tengirri

Adapted from:
Eating for Life by Bill Phillips

Description:
Broiled tenggirri slathered with tangy peppery sauce~

Ingredients:

260 g Tengirri fillets
2 tbsp Miracle Whip / mayonnaise
1 tsp pepper
Juice of 1 lemon

Directions:

1) Combine miracle whip, pepper and lemon juice together.
2) Marinate the fillets in the sauce and leave in the fridge for half an hour.
3) Bake the fillets in pre-heated oven at 200 deg for 10 - 12 min, or till the fillets can be flaked easily with a fork.

Remarks:
The lemon sauce was too sour for my liking, but still quite acceptable. The preparation was indeed fast and required minimal cleanup.

As for the source Eating for life, I find it an easy read. The author shares his approach to eating right, along with exercise, to help one manage the body's energy levels and fat, and this is done through a way as though he is speaking directly to you (albeit long-winded).

I wouldn't talk so much about it for now though, as I'm feeling languid again.. But maybe I'll touch on some pertinent points which I find intriguing, if the inspiration to write comes knocking on my door.

Here's a short excerpt from one of the chapters, "The Eating Right Recipe":
"... There's more... a scientific study reported in the European Journal of Clinical Nutrition shows that eating "compact", balanced, nutritious meals every two or three hours throughout the day increases your metabolism, allowing you to burn more fat. When you daily food intake is eaten in a small number of large meals, there is an increased chance to become overweight.

Yet another study revealed that eating often helps your blood sugar and insulin levels stay strong and steady. When insulin level spike, fat storage starts, blood sugar drops and energy levels plummet. Six meals per day do away with the highs and lows of blood sugar and insulin, as demonstrated in a recent study which clearly shows blood sugar remains much more constant and insulin levels stayed much lower in the six-meal-a-day group than in the two-meal group. That's good.

I could go on and on. Another study published in the International Journal of Obesity and Related Metabolic Disorders found that when you eat frequent meals throughout the day, it helps control the appetite.

Again, a study published in the American Journal of Clinical Nutrition reported that people are most successful at losing fat and keeping it off when they eat numerous meals throughout the day.

Had enough?

I have!

The bottom line is, when you eat every few hours, when you work with your body instead of against it, you'll not only look better but I'm certain you'll just flat out feel better too.. a lot better.

So there you have it- the Right Recipe. What it really all boils down to is this: When you eat the right foods, in the right amounts, in the right combos, at the right times, you simply cannot go wrong!

Got it?

Good!"

Good! :)

~ Soba in Tomato Mushroom Sauce

Taken from:
Tiffany's

Description:
Tomato-based soba with mushrooms~

Ingredients:

1 tsp oil
1 medium onion, sliced
3 dried shiitake mushrooms, soaked and sliced
4 medium tomatoes, deseeded diced
1 carrot, diced

60 g soba, cooked
1 tbsp ketchup
1/4 tsp mixed herbs

Directions:
1) Fry onions and mushroom in oil till fragrant.
2) Add in tomatoes and carrot, and simmer for 10-15 min till carrot is softened.
3) Mix in ketchup and mixed herbs, and heat till bubbly.
4) Stir in soba to coat and serve.

Remarks:

This is one fast and lazy way to end your day!

~ Salmon Patty

Modified from:
Some brand of salmon patty in the supermart

Description:
Salmon flakes suspended in mashed sweet potatoes~

Ingredients (4 servings):
1/4 C onions, sauteed
100 g cooked and flaked salmon
2 tbsp ketchup
1/2 egg

150 g Japanese sweet potatoes, mashed

Pepper

Directions:
1) Mix all together, and refrigerate for 1 hour.
2) Shape into 4 patties, and place onto greased baking tray.
3) Bake at 180 deg for 15 min, and turn over the patty during half-time.

Remarks:

I was surprised that the patties came out pretty well, just that more care needs to be exercised when turning them over. The sweet potato base is so much nutritious than white flour and lends a natural sweetness to the patty. Good attempt at reverse reconstruction from the list of ingredients on a packaging!

Remember to store them separated by greased paper or cling wrap!

Always a great protein addition to any meal!

~ Stirfried French Beans and Carrots

Taken from:
Tiff's

Description:
Darkened crunchy french beans and grated carrots~

Ingredients (2 servings):
2 tsp oil
3 garlic cloves, minced
200 g french beans, cut into 1" length
1 carrot, grated
1/4 C water
1 tbsp soy sauce
2 tsp dark soy sauce

Directions:
1) Heat oil and stir fry garlic till fragrant.
2) Stir fry french beans for 5 min, stir in water and then simmer for another 5 min.
3) Mix in the carrots, soy sauce and dark soy sauce, and simmer for 5 min. Serve.

Remarks:

From my dinner preparation today, it suggested that I love dark-sauced food alot. This one's definitely isn't an exception! I would think that the addition of an egg would make things a whole lot fragrant (it's still delectable this way actually).

~ Fried Salmon with Onion Sauce

Modified from:
Mum's

Description:
Crispy salmon doused in pungent onion sauce~

Ingredients (2 servings):
200 g salmon, marinated with wine, soysauce, pepper and potato starch
4 medium onions, sliced
1/4 C water
1 tbsp dark soy sauce
1 tsp light soy sauce
2 tsp potato starch, dissolve in 1 tbsp water
Dash of pepper
Oil

Directions:
1) Deep-fry salmon and set aside to drain.
2) Heat up oil and fry onions on low heat till slightly browned.
3) Add in water and simmer for another 5 min.
4) Stir in dark soy sauce, light soysauce and pepper.
5) Once adjusted to taste, stir in potato starch and cook till desired consistency.
6) Serve onion sauce over salmon.

Remarks:

This isn't Mum's recipe, I just randomly cooked it up to mimic her recipe :) Shan't talk too much about it.

~ Spicy Soba with Shiitake Mushrooms

Modified from:
Epicurious

Description:
Tongue-burning soba~

Ingredients (1 serving):
60 g soba
1 tsp oil
1 tbsp minced ginger
3 cloves garlic, minced
3 dried mushrooms, soaked and sliced

2 tbsp chilli sauce

4 chilli padi, sliced
1/4 C mixed vegetables
1 carrot, julienned
1/2 head lettuce

Directions:
1) Cook soba according to package instructions. Cool with running water and set aside.
2) Heat up oil with ginger, garlic and mushrooms, frying till fragrant.
3) Add in chilli sauce and chilli padi, and fry for another 3 min.
4) Stir in vegetables, and simmer with the lid closed till lettuce has wilted.
5) Toss with soba, and serve warm.

Remarks:

As per the description on top, this dish really burns the tongue! This is probably due to the fact that I've added in 4 chilli padi since I was feeling rather peckish. I would have added in some starch to thicken it so that the sauce would coat the soba for more taste. Overall, the dish was just alright. Mum didn't like it though she found the presentation intriguing, so much so that she wanted to try which is kind of rare. Oh I've added some toasted chicken corn sticks over the soba, nice!

~ Gazpacho (Chilled Avocado and Tomato Soup)

Modified from:
Allrecipes

Description:
Chilled soup for the summer.. winter and whole year round!

Ingredients (1-2 servings):
1/2 avocado, diced
2 tomatoes, diced (1/2reserved).
1/4 tsp cumin seeds
1/2 C chopped parsley
1/4 tsp black pepper
2 tbsp milk / yoghurt

Directions:
1) Simmer 1 1/2 tomatoes in some water till bubbly and sweet. Set aside in the fridge to chill. (optional step which helps to increase the lycopene levels)
2) Blend all ingredients except for milk together, and then chill the mixture.
3) Serve chilled with milk or yoghurt.

Remarks:

Raw foodists alert! Though it is the monsoon season in Singapore now, this chilled soup made with raw food and meant for the summer is still certain to please! Well, unless u abhor the spices that are thrown in. Initially, I found it rather tart due to the tomatoes (this soup is more tomatoey than avocadoey). However, the addition of milk created divinity. How I wished I had a dollop of thick creamy yogurt at that time! The texture was smooth and surprisingly..fluffy.
Geez, what an adjective to use for a soup. Airy soup? Oh well, disregard the English.. It was really fluffy and each spoonful was bursting with the flavours of the earth. A decent find! Can't wait to try another chilled avocado and tomato soup again soon!

~ Quick Soba in Fish and Veg Soup

Due to the short cooking time, the flavors of the vegetables are sealed in (retaining much nutrients) and will only surface if u take a bite out of them. Not going to post the recipe, but here's what's inside: a handful cabbage, 1 carrot, 1/4 C frozen mixed vegetables, 1 onion, 1 tbsp fish flakes, 1tbsp soy sauce, sesame oil, 1 egg.

~ Instant Pasta

Today I wasn't prepared to make dinner myself so I just cooked pasta in water seasoned with Myojo instant noodle soup base, and tossed in lettuce, tomato, frozen mixed veggies and egg :) The soup tasted weird with the nutty taste of the wholemeal spaghetti, but overall still acceptable for me since it's a healthy meal!

~ Random Dinner

Dinner for the day - chickpea patties, sauteed baby spinach, and spicy orange chicken:

~ Spicy Orange Chicken

Adapted from:

RecipeTips.com

Description:

Stir-fried chicken with a tasty sweet sauce~

Ingredients:

2 tbsp oil

450g diced chicken meat

1 clove garlic, minced

2 tbsp soy sauce

2 carrots, sliced

1 celery sticks, chopped

1 green bell pepper, chunked

Juice and zest of 1 orange | (total of 1/2 C liquid with honey)

2 tbsp honey

1 tbsp oil

1 tbsp soy sauce

1 tsp white vinegar

1 tsp minced ginger

1/2 tsp black pepper

1 tbsp potato starch

Description:

1) Heat oil in large skillet over medium high heat.

2) Add cut up chicken tenders. Sauté until lightly browned (3-5 minutes), stirring occasionally.

3) Add minced garlic and 2 tablespoons soy sauce. Cook another 3-4 minutes.

4) Add frozen vegetables or fresh cut up vegetables. Cook 5-10 min or until vegetables are crisp tender. Set the chicken and vegetables aside.

5) In small saucepan, combine honey, orange juice, zest, oil, soy sauce, vinegar, minced ginger, and pepper. Heat through and pour sauce over the chicken and vegetables to serve.

Remarks:

~ Sauteed Baby Spinach

Adapted from:

Allrecipes

Description:

Fast and simple baby spinach sauteed in onions~

Ingredients:

1 tbsp oil

1 onion, diced

1 clove garlic, minced

400 g baby spinach leaves

1 tbsp soy sauce

Salt and ground pepper

Directions:

1) In a large skillet, heat oil over medium heat. Stir in onions and garlic and cook until transparent, about 5 min.

2) Add spinach, sprinkle with soysauce, salt and pepper; cook and stir 3 to 5 min until leaves are wilted and reduced. If a lot of spinach is cooked, don't add it to the pan all at once. Add more spinach to the pan as each addition wilts, which will occur rapidly.

Remarks:

~ Chickpea Patties

Adapted from:

Eatmakeread Kelly

Description:

Spiced chickpea patties~

Ingredients:

1 15.5-ounce can chickpeas, drained and rinsed

1/4 C diced fresh parsley

1 clove garlic, minced

1/4 tsp ground cumin

Salt and black pepper

2 tbsp plain flour

2 tbsp oil

Directions:

1) Mash chickpeas, and add in parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper.

2) Gently squeeze the mixture and form form into eight 1/2-inch-thick patties.

3) Coat with the flour, tapping off excess.

2) Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 3 to 5 min per side.

Remarks:

The chickpea patties were bland and dry, perhaps due to my poor cooking skills. The patties crumbled slightly when cooking, do take note to flip them gently.