Monday, September 23, 2013

Prawns and Veggie Tortilla Wrap


Tortilla wrap is my favorite bento lunch. This version of tortilla wrap takes longer time to prepare compared to the Chickenand Veggie Tortilla Wrap that I shared earlier. I get what I gave. I spend more time in the cooking and preparation, and I got the better taste tortilla wraps.

Prawns and Veggie Tortilla Wrap 
Yields for 2 to 3

Ingredients:

3 tortillas
3 eggs
1/2 tomato, sliced
1/2 Japanese cucumber, sliced
1 stalk of spring onion, chopped
1 small onion, diced thinly, soak in cold water and drained
prawns, shelled, steamed and sliced into 2
Mayonnaise
Cooking oil

Steps:
1. Crack an egg in a bowl. Add a tbsp of chopped spring onion. Beaten it with a fork.
2. Heat up a pan or wok with some cooking oil. Pan fry the egg. When it is almost cooked at the bottom side, top it with a Tortilla. Leave for a few seconds and flip to fry the other side. You’ll get the egg and tortilla stick together. Dish out.
3. Repeat step 1 and 2 to prepare the other 2 sheets of “egg-tortilla”.
4. Allocate a sheet of “egg-tortilla” on a chop board with egg facing up. Spread a layer of Mayonnaise on the egg surface. Top up all the ingredients – tomato and cucumber slices, prawns, onions at the bottom area of the tortilla sheet. Roll it up tightly and cut into two.
5. Repeat step 4 to get the rest of tortilla wraps done.

Monday, September 9, 2013

Baked Paprika Chicken with Philips Electric Pressure Cooker


Little Inbox bought a Philips electric pressure cooker last July. So far, it contributes a lot in cooking. It is worth the value if you consider it as a heavy duty kitchen aid.

This dish was cooked to experiment the texture of the baked free-range chicken from the electric pressure cooker. We know that free-range chicken need longer time to cook due to its firmer texture. Based on my previous experiment, an oven baked free-range chicken tends to be dryer and harder. With electric pressure cooker, you won’t face this problem. What you’ll get a baked free range chicken that is juicy, tender and oil-less compared to normal farming chicken.

Baked Paprika Chicken with Philips Pressure Cooker
Serves 2

Ingredients:
Half of a free-range chicken, cleaned

Marinades:
1 tsp Paprika
½ tsp salt
1 tbsp honey
1 tsp light soy sauce
½ tbsp oyster sauce
Dashes of pepper
2 cloves of garlic, peeled and grated

Steps:
1.Pad dry the chicken after cleaning.
2.Make tiny holes over the chicken with fork.
3.Mix up all the ingredients listed under marinades.
4.Marinate the chicken for overnight in fridge.
5.Take out the chicken from the fridge at least half hour before cooking.
6.Put the chicken in the pressure cooker pot with skin facing up (together with the marinades).
7.Close the pressure cooker lid.
8.Adjust the valve to baking mode.
9.Select “chicken” under the baking mode and press the start button.
10. When it is done, wait till the pressure is released before removing the lid.
11. Turn the chicken with skin facing down. Close the lid and keep warm for 15 minutes before serving.

Wednesday, July 24, 2013

Fried Angel Hair


My daughter loves noodle. For example, she likes rice flour noodle (mee suah) and vermicelli (bee hoon). I try to discover more kids recipes to please her palate. This fried Angel Hair is whipped up for that purpose. Not only the kids need a healthy diet, the adults gain the benefits too. She likes the noodle. But she eats pretty slow since she is learning to chew her food. Her teething is still in progress. 

I just wonder if kids have problem to digest the angel hair since it is made of Durum wheat? 
By the way, this recipe is modified from the Fried Noodle with Minced Pork and Fungus

Fried Angel Hair with Minced Pork and Fungus 碎肉木耳炒面
Serves 4

Ingredients:
4 servings of angel hair, cooked per the instruction on the packaging (remark: salt is added to the hot boiling water)
200g minced pork 5 stalks of chives, cut into 1.5” length
a few florets of black fungus, soaked, drained and cut into strips
5 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
3 Shiitake mushroom, soaked, drained and cut into strips
cooking oil
water (retained from the angel hair boiling process)

Seasonings (Mix-up):
1.5 tbsp of dark soy sauce
1 tbsp of oyster sauce light soy sauce to taste
dashes of white pepper powder
150ml water

Steps:
1. Heat up oil in a wok.
2. Add minced pork and leave it to fry for a while before stirring. Fry and get the minced pork separated.
3. Add onion sauté for a few minutes, stir in garlic to sauté till fragrant.
4. Add mushroom and black fungus. Stir-fry for few minutes.
5. Toss in angel hair. Add seasoning to mix well. Stir-fry for a few minutes. Add more water if needed.
6. Add chives to mix well with the noodle. Stir-fry for another 1 minute before done.

Monday, June 10, 2013

Baby Food - Apple and Carrot Porridge


My babies are fed with savory meat and veggies porridge on weekdays. My 22M girl prefers rice noodle soup than savory porridge. Cooking up a meal for 2 babies pose new challenges, as both have different preference in taste. I was thinking of something else to feed them over the weekend to simulate their taste buds. With the available ingredients, I make a twist to cook up a sweet porridge instead of savory porridge. My girl didn't seem like it, but she still finished up her portion. As for my 11M boy, I fed him the puréed version. Seems like he can accept the taste.

Baby Food - Apple and Carrot Porridge
Serving: 2

Ingredients:
half of a corn, chopped into 2 pieces
5 red dates, rinsed and pitted
2 red apples, peeled, cored and sliced into 8 pieces each
3 ½ tbsp of rice, rinsed half of a carrot, peeled and cut into bite-sized
500ml of hot water

Steps:
1. Add rice, red dates, corn and hot water into slow cooker. Cook for 1 hour.
2. Add carrot and apple. Cook until you get the desired porridge texture.
3. Discard the corn and red dates.
4. Leave the porridge cool down a bit.
5. Mash the apple and carrot and serve together with the porridge.

Tuesday, March 12, 2013

Capsicum, Eryngii Mushroom and Chicken Stir-Fry



This is another quick and easy one-pan-meal. It is something similar to one of the earlier dish – Capsicum, Shiitake Mushroom & Chicken Stir-fry. I found that chicken, mushroom and capsicum are a delicious combination that suits my taste buds. The quick stir-fry just required fermented bean paste, soy sauce and oyster sauce as seasonings. The dish is full of flavors and one dish is good to go with steamed rice. Never the less, it is a balanced diet too.

Capsicum, Eryngii Mushroom and Chicken Stir-Fry
Serves 4-5

Ingredients:
1 chicken breast, skinned, deboned and cut into strips
1 red capsicum, cored and cut into strips
½ carrot, skinned and cut into thin pieces
1 onion, skinned and diced
1 tbsp of chopped garlic
5 Eryngii mushroom, cut into strips
Cooking oil
4 tbsp of water

Chicken Marinades:
1 tbsp of light soy sauce
Dashes of white pepper powder

Seasonings:
1 tbsp of oyster sauce
1 tbsp of fermented bean paste (mashed)

Steps:
1.Marinate the chicken strips for 5 minutes.
2.Heat up oil in a wok. Fry the chicken trips to golden yellow. Set aside.
3.In the same wok, stir-fry the mushroom till it turn soft and moist.
4.Add a tbsp of oil. Fry the onion and garlic.
5.Stir in carrot.
6.Toss in fried chicken strips and capsicum to mix well. Add seasonings and few tbsp of water. Stir-fry for 1 minutes.
7.Dish out and serve hot with steamed rice.

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