Prawn fried noodles

Today, I want to share you another quick food recipe that you can definitely make it at home anytime.

The ingredients are easy to find and not really expensive. 1 portion of fried noodles usually cost me 15€. Well, I just found out that actually with the same amount of money, I can feed 4 persons.

Ingredients

  • 5 medium garlic (crushed using garlic crusher)
  • 2 red chilis (de-seed and chopped finely)
  • 100 gram prawns (I bought with the shells-off)
  • 2 eggs
  • Fresh noodles for 4 persons (I used fresh spaghetti)
  • Sweet soy sauce (made in Thailand / Indonesia, as the texture is thicker than Japanese soy sauce) | if you cannot find it you can use oyster sauce
  • Pak choi (chopped)
  • Carrot and cabbage (grated) | I bought a package of mixed grated carrot and cabbage directly in the salads counter at the supermarket. So, no need to grate it myself.
  • Margarine or olive oil
  • Spring onion (chopped finely)

Salt and pepper for seasoning. (no need to add any salt if you use oyster sauce, as it is already salty)

Methods

Heat some margarine in a large wok, add the prawn and stir fry for 5 minutes | add garlic and red chilies, stir fry for couple minutes | make some space in the wok, crack the eggs and stir it like you make scrambled egg | add the carrot, cabbage and pak choi, mix it with other ingredients.

Cook the egg noodles or spaghetti in a boiling salted water according to the instruction in the package, then drain.

Add cooked noodles in the wok | add the soy sauce and season with salt and pepper | stir fry and mix it well.

If you think the prawn noodles are not enough, you can add chicken wings like I did on the picture. Find the recipe here.

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Sticky chicken wings

This one is again inspired by Jamie Oliver’s recipe, and it becomes my favorite dish of the month. The method is super easy and the ingredients are also really simple.

Ingredients

6 medium free-range chicken wings (Jamie’s recipe used large chicken wings, I’d prefer the medium one)
1 large red chili (de-seeds and halved it lengthways)
2 garlic (chopped finely)
2 cm of fresh ginger (crushed)
1 and half tablespoons of Yakitori sauce
1 tablespoon of sweet soy sauce
2 spring onion (trim and finely sliced)
1 tablespoon of sesame seeds
Salt and pepper for seasoning
Margarine or olive oil
Water

Methods

First.

Toast 1 tablespoon of sesame seeds in a non-sticky frying pan (I used Tefal) with medium heat until golden. Set aside.

Second.

Still with the heat. Put some margarine and sit the chicken wings until golden each side. Add garlic and ginger, let them color for couple minutes.

Third.

Add Yakitori sauce and sweet soy sauce. Cover the wings with water. Season with salt and pepper.

Fourth.

Add the chilies and let it simmers for 35 – 40 minutes or until the chicken is tender and the sauce is nice and sticky, turning occasionally.

Fifth.

Scatter the spring onion and sesame seed over the wings, and your sticky chicken wings are ready to be served.

Sweet & Spicy Beer Butt Chicken

After a long day at work, roasted chicken is one of dishes that I really like to cook for dinner. First, it is easy to make –  you just need to rub the chicken and put it on the oven, meanwhile you can have some rest and watch telly until your meal is ready. Second, lots of left over when you cook for yourself. So, you can bring it to work and re-heat it in the microwave, and your lunch is ready.

I found the original recipe  (again) from Jamie Oliver (please don’t blame me if I like his recipes a lot, in fact most of them are really easy to make and taste good too).

The way of cooking roasted chicken with beer is originally found in the US. The beer itself give very tasty juicy results.

IMG_8840

Ingredients:

  • 1 x 1.5 kg of whole chicken
  • 300 ml can of beer (I used 1664 Kronenburg)

biere-1664

  • 4 tbs sweet & mild barbecue sauce
  • 2 fresh green chilies, deseeded.
  • 1 shallot
  • 1/2 bunch of fresh coriander

For the rub:

  • 1 tablespoon of cayenne powder
  • 1 teaspoon of espelette powder
  • 1 tablespoon of paprika powder
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • 2 dried red chilies
  • 1 teaspoon sea salt
  • 1 tablespoon of ground black pepper
  • 1 tablespoon of brown sugar
  • 2 tablespoon of virgin olive oil

Method:

  • To have a better taste roasted chicken, I always buy fresh whole chicken from the butcher couple hours / an hour before cooking.
  • Wash the chicken and put in the large casserole tray. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours inside and out.
  • Crack open the beer and pour out around two-thirds of it, then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 45 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
  • Brush the chicken all over with the barbecue sauce, then return to the oven for a further 15 minutes, then re-brush again with the barbecue sauce and return to the oven for another 10 minutes. img_8838.jpg
  • In the mean time, finely slice the chilli and shallots and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, shallots and coriander leaves, then serve with homemade chips.