Bak Kut Teh (Pork Ribs Tea Soup) in Philips Pressure Cooker

Philips Electric Pressure Cooker is a good kitchen helper. It is definitely helpful in terms of shortening meal preparation time. This round, I’m cooking my version of pork ribs soup. Just put in all the ingredients, and when cooking is done, just serve it with blanched enoki mushroom and Romaine lettuce. Enjoy!

Bak Kut Teh （Pork Ribs Tea Soup)

Cooked in Philips Electric Pressure Cooker

Serves 5-6

Ingredients:

450gm of pork ribs, chopped into pieces
250gm of pork belly, cut into bite size
20 meatballs
6 caps of dried shiitake mushroom, dehydrated and stalk removed
200gm of enoki mushroom, cut-off the bottom part and cleaned
3 bulbs of garlic, cleaned, leave the skin on
40gm of bak kut teh spices mix (I use a packet of "Claypot" brand Bakuteh Kau)
Romaine lettuce 
1 liter water

Seasonings:

1 tbsp of oyster sauce
1/2 tsp of dark soy sauce (for coloring)
light soy sauce to taste

Dipping Sauce (Mix-up all):

3-5 cloves of chopped garlic
a handful bird's eye chili, chopped
1 tsp of dark soy sauce
light soy sauce to cover the chopped garlic and chili
juice of 2-3 calamansi

Steps:

1. Put all the ingredients and seasonings, except the Romaine lettuce and enoki mushroom into the internal pot.
2. Place the top lid onto the electric pressure cooker and turn it clockwise to get it locked. Select the “Beef/Mutton” menu, and ensure that the vent is closed and pointed to wards pressure cooking.

3. Blanch the enoki mushroom for 1 minutes, drain and set aside.

4. When the soup is completed with the cooking process, leave it for a few minutes until the pressure is released.
5. Add in the enoki mushroom and lettuce. Serve hot with rice and the dipping sauce.

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.

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.

Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面

I’ve been cooking this for a couple of times. It’s definitely a simple and delicious meal to warm up your tummy. What’s more is it can be made in less than 30 minutes. I just learned to add more healthy ingredients in our daily meal. In this case, I have black fungus added. For a healthier version, I would suggest you to substitute yellow noodle with organic wheat noodle. In this way, you won’t feel guilty of consuming yellow noodle.

Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面
Serves 5

Ingredients:
600g yellow noodle, blanched in boiling water
bean sprout
200g minced pork
5 stalks of chives, cut into 1.5” length
2 florets of black fungus, soaked, drained and cut into strips
5 leaves of napa cabbage, cut into strips
3 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
2 Shiitake mushroom, soaked, drained and cut into strips
cooking oil

Seasonings (Mix-up):
2tbsp of dark soy sauce
1 tbsp of oyster sauce
2 tbsp of chili paste
4 tbsp of light soy sauce (or adjust 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, black fungus and napa cabbage. Stir-fry for few minutes.
5. Toss in yellow noodle and bean sprout. Add seasoning to mix well. Stir-fry for a few minutes.
6. Add chives to mix well with the noodle. Stir-fry for another 2 minutes before done.

Capsicum, Shiitake Mushroom & Chicken Stir-fry

Time flies. I have abandoned my blog for quite some time. I’m away for good happenings. Officially, I’m a full time working mummy for two now. What a challenging role. What’s more the two little ones are just one year apart. Life is hectic, but very fulfilling. Despite the 2 kids, my life still goes on with cooking. However, I rarely have time to dress up my home cooked dish for photography. I will blog less till the situation allows me to do so. 

This dish is a complete dish and balanced diet to serve with steamed rice. Just a quick stir-fry all the ingredients together, and our meal settle. Nonetheless, it is flavorful.

Capsicum, Shiitake Mushroom & Chicken Stir-fry

Ingredients:
half of chicken breast, cut into strips
1 onion, peeled and sliced
1 tbsp of chopped garlic
3 fresh shiitake mushroom, stalk removed and cut into strips
cooking oil
4-5 tbsp of water

Seasonings:
1tbsp of fermented soy bean, chopped
1tbsp oyster sauce

Chicken Marinades:
1tsp light soy sauce
dashes of white pepper powder

Steps: 
1. Heat up oil in a wok. Fry the marinated chicken strips till golden yellow. Set aside.
2. With the remaining oil in the wok, stir-fry the onion and garlic.
3. Add mushroom and fried chicken strips to sauté with the seasonings and a few tbsp of water.
4. Stir-in the capsicum and mix well all the ingredients.
5. Dish out and serve hot with rice.

White and Brown Shimeiji Stir-Fry 香炒真姬菇

Shimeji mushrooms contains beta-glucans which is proved as a successful remedy for retarding and destroying growing tumors. Shimeji mushroom is also good for diabetes, asthma and certain allergies by enhancing the immune system. 

While cooking mushrooms, take an additional step to fry the mushrooms in a non-stick pan without oil. This shall be done slowly under low heat. The process will ensure the beta-glucans is released and our body will able absorb it through consumption. 

White and Brown Shimeiji Stir-Fry 香炒真姬菇

Ingredients:
100gm of white Shimeiji 
100gm of brown Shimeiji 
1tbsp of oyster sauce 
1tsp sesame oil 
1tbsp of cooking oil  
1tbsp of chopped garlic


Steps: 
1. Cut off the root of the mushrooms. Get the mushrooms separated. 
2. Stir-fry the mushrooms in a non-stick pan without oil under low heat. You will observe moisture release from the mushrooms and the mushrooms reduce in size. 
3. Set aside the mushrooms. Add a tbsp of oil and sauté garlic till fragrant. Mix up the garlic with mushrooms and stir-fry for a while. 
4. Add seasonings, mix well and dish out.

Roast Chicken with Nando's Sauce

This is the meal that I cooked for 2 consecutive Sundays. With these 2 meals, my bottle of Nando’s Peri-Peri sauce was finally used up. That was one of my goal. Another target was to complete my other house chores while the chicken was roasted in the oven. I’m now a multi-tasking mom, hehe…

Roast Chicken with Nando's Sauce

Serves 2

Ingredients:

2 chicken thighs, deboned and excess fat discarded
2 potatoes, peeled and cut into chunks
1 carrot, peeled and cut into chunks
6 fresh button mushrooms, quartered
1 yellow onion, peeled and diced
2 tbsp of olive oil

Marinades:

3 tbsp of Nando's Hot Peri-Peri sauce
3 cloves of garlic, peeled and minced
1 tbsp of light soy sauce
dashes of black pepper powder

Steps:

1. Make tiny holes over the chicken thighs with fork. Marinate the chicken thigh for 3 hours.
2. Boil the carrot and potato for 3 minutes. Drain and set aside.
3. Sprinkle 1 tbsp of olive oil in a baking tray. Arrange the onion, potato, button mushroom and carrot. Sprinkle another tbsp of olive oil over the vegetables.
4. Arrange the chicken on top of the vegetables.
5. Roast the chicken in the preheated oven under 200 deg C for 40 minutes. Next, increase the temperature to 240deg C and roast the chicken for another 8 minutes. Note: My oven requires higher temperature to brown the chicken. You can adjust accordingly.

Vegetable Yogurt Curry 蔬菜咖哩

I've been seeing quite a lot of people using yogurt to replace coconut milk in curry. So, I gave it a try and it didn't disappoint me. In fact, yogurt's natural sourness is very suitable to the curry.

In this curry, you can find five colors of vegetables in it. Purple from the onion and eggplant. Yellow from the potato. Green from the okra, green chili and mint leaves. Red from the tomato. White from the fresh button mushroom. I'm very satisfied with my meal with only the curry and steamed rice.

Vegetable Yogurt Curry 蔬菜咖哩

Serves 2-3

Ingredients:

1 potato, peeled and cut into pieces

1 round purple eggplant, cut into wedges

half of tomato, cut into wedges

2 green chili, cut into 2cm length

4 okra, cut into half

2 button mushroom, cut into wedges

8 pieces of vegetarian mutton

half onion, peeled and chopped

4 tbsp of yogurt

500ml of vegetable stock, from the potato boiling water

fresh curry paste

cooking oil

Seasonings:

light soy sauce to taste

sugar to taste

Steps:

1. Bring a pot of water to a boiling point. Add half tsp of salt and a tbsp of cooking oil. Blanch the okra and set aside. Then cook the potato till soft. Retain 500ml of the vegetable stock.

2. Heat up enough oil in a wok. Saute onion till fragrant. Add fresh curry paste to saute till oil is separated.

3. Add eggplant and vegetable stock. Bring for simmering.

4. When eggplant turns soft, add all other vegetables and vegetarian mutton to mix well. Bring it for simmering.

5. Add yogurt and seasonings to taste.

6. Garnish with mint leaves and serve hot with steamed rice.

Baked Mashed Potato

Hubby loves mashed potato, and I love pasta sauce, so I paired them up to make our favorite baked mashed potato. This is a good choice when you are bored with rice or noodle for main course. Furthermore potato contains lower carbohydrates compared to rice.

Baked Mashed Potato
Serves 3 to 4
Ingredients
570gm US potato, peeled and sliced
150gm White button mushroom
150gm minced pork
2 hard-boiled egg shelled and sliced
1 onion, peeled and chopped
6 long beans, chopped
200gm of pasta sauce
cooking oil

Marinades:
1 tbsp of light so sauce
dashes of white pepper powder

Steps:
1. Marinate the minced pork with dashes of pepper and a tbsp of light soy sauce.
2. Steam potato for 20 minutes or until soft. Mash it and put in a big ramekin. Press to form a layer of base to the ramekin.
3. Heat up enough oil in a wok. Sauté onion for 2 minutes. Add minced pork to fry. Ensure the minced pork separated and not stick together.
4. Add mushrooms to stir fry for 2 minutes. Pour the ingredients on top of the mashed potato. Sprinkle chopped long bean on top of it.
5. Pour the pasta sauce over the top. Cover the ramekin with Aluminum sheet, and bake for 12 minutes under 180 deg C preheated oven.
6. When it's done, garnish it with hard-boiled egg slices.

Eryngii Mushroom Stir-Fry

The other day, I saw eryngii mushroom on sale. I tried the stir-fried eryngii mushroom prepared by the promoter and was instantly hooked to it. So I asked how she cooked it. She told me the ingredients and the seasonings she used in her recipe. I happily grabbed a packet of the mushroom for my home-cooking.

So, here is the recipe shared by the promoter. It takes less that 15 minutes to prepare the dish. It's another quick and easy  recipe that suits my hectic life.

  
Eryngii Mushroom Stir-Fry

Ingredients:
200gm of eryngii mushroom, clean under running water and sliced
3 cloves of garlic, peeled and chopped
1 tbsp of oyster sauce
generous amount of white pepper powder
2 tbsp of oil

Steps:
1. Heat oil in the wok. Saute garlic till fragrant.
2. Stir in eryngii mushrooms and saute for 3 minutes.
3. Add oyster sauce and white pepper powder to mix well.
4. Stir-fry till you observe liquid released from the mushroom.
5. Dish out and serve hot with rice.

Cream of Mushroom

This is a shortcut of preparing the cream of mushroom using Campbell's instant soup with some fresh white button mushrooms. I was worried that preparing mushroom soup from scratch was time consuming, so I came up with this idea, a blend of both instant soup and fresh mushrooms :)

Cream of Mushroom
Serves 2


Ingredients:
5 fresh white button mushrooms, chopped
2 packet of Campbell's instant cream of mushroom
1tbsp of olive oil
400ml of boiling water

Steps:
1. Heat up oil in a pan. Sauté mushroom for few minutes.
2. Pour the instant soup mixture in a bowl. Add the sautéed mushroom.
3. Add boiling water and stir.

Alfredo Portobello Spaghetti

I was not feeling well for the last whole week. I dozed off in bed most of the time. I lost appetite and turned a little bit moody. I didn't even feel want to cook. The Alfredo Portobello spaghetti was the only meal I prepared. Even then, it was tasted too bland for me. My taste buds were not working properly. So, I can't tell if this is delicious.

I'm sharing this dish with Presto Pasta Night #170 that is hosted by Ruth from Once Upon A Feast.

Alfredo Portobello Spaghetti

for two

Ingredients:

spaghetti, portion for 2, cooked per the instruction on packaging
1 can of Campbell's Alfredo Portobello sauce
150gm white button mushroom, quartered
Lettuce, chopped

4 cloves of garlic, peeled and chopped
50ml water
2 tbsp of olive oil

Steps:

1. Heat up olive oil in a wok. Saute garlic till fragrant. Add the button mushrooms and saute till soften.

2. Pour in the Alfredo Portobello sauce and water. Leave it simmering for a while. Toss in spaghetti to mix well. Dish out and garnish with chopped lettuce.

Mushroom Soup

If you are looking for a light meal at home, mushroom soup with wholemeal loaf is a good choice. I cooked this the other day, it's quite fast to get it prepared. I learned to make this at home as it's more healthy than canned cream of mushroom soup.

Hubby prefer this type of authentic mushroom soup than cream of mushroom soup. Last time, he used to love the chunky mushroom soup at "Little Italy" restaurant. But since it's closed down, he misses the soup so much. So, my dear, this is specially for you. I'm glad that you like it too. :)

Mushroom Soup

Serves 2

Ingredients:

200gm of fresh shiitake mushrooms, thinly sliced (you can use Portobello instead)
1 tbsp butter
1 tbsp fresh breadcrumbs
3 cloves of garlic, peeled and sliced
1 onion, peeled and diced
350 ml water
100ml fresh milk
1 tbsp of corn flour with 3 tbsp of water
salt and ground black pepper

Garnishing:

Some chopped spring onion (optional)

Steps:

1. Sauté the mushroom, garlic and onion with butter in a heavy saucepan for a few minutes. Cook until the mushroom turn soft.

2. Add the breadcrumbs and pour in the water. Season with salt and pepper. Bring to the boil and simmer for 15 minutes with lid covered.

3. Pour the soup in a blender and blend for merely 2 seconds. Return to the saucepan, stir in the milk and reheat gently. Stir in the corn flour mixture for thickening. Garnish with spring onion. Serve hot.

Pan-Fried Cod Fish With Butter Sauce

During our last shopping at Jusco, Queensbay Mall, hubby spotted the fresh Cod fish (not frozen). He requested the Chef at home (me lah of course!) to cook the Cod fish for our meal. *Wink wink*. The decision was on me. But, how could I resist to savor the flaky white flesh Cod fish?

Instead of steaming the fish fillet, I cook it another way - the Western style. So, I gathered some fresh ingredients like asparagus, button mushroom, and crunchy baby capsicums for the salad and side dish.

Although this is the fresh Cod fish, but it's definitely not as fresh as the one we tasted in Australia. What to do? Just wonder if the frozen Cod fish is the better choice? Ended up, hubby finished almost all the fish, and I prefer to munch on the button mushroom and fresh veggies. :)

Pan-Fried Cod Fish With Butter Sauce
Serves 2

Ingredients:

350gm of 2 fresh cod fish fillet
dash of black pepper
a pinch of salt
sunflower oil

The Butter Sauce

1/2 lemon, juiced
1 tbsp of butter
a pinch of mixed herbs

Method:

1. Season the fish with salt and pepper.

2. Heat some oil in a pan. Brown the fish fillet for both sides. Set aside.

3. Clean the pan, melt some butter. Add lemon juice and mixed herbs. Pour the sauce on the fish.

Dory Fish with Potato and Mushroom & Cookware Giveaway!

This was supposed to be fish & chips, but the chips was substituted with cold potato salad and brown mushrooms. Instead of deep-frying the battered fish, I shallow-fry crumbed fish followed by oven-baked. Doesn't it sound lighter and healthier in this way? That's our so called healthy balanced diet, hehe...

By the way, I'll be hosting a FREE cookware giveaway soon. If you don't want to miss it, subscribe to my blog to get the latest updates!

Dory Fish with Potato and Mushroom

Crispy Fish Fillet

800gm of Dory fish fillet
1 egg
80g flour
80g bread crumbs
cooking oil
salt and pepper

Potato Salad

1kg potato, washed
2 stalks of spring onion, chopped
1 tsp salt
1 bowl of ice cube with ice water
2 tbsp thousand island sauce

Mushroom Side Dish

120gm of brown button mushroom, cleaned and halved
half of yellow onion, peeled and thinly sliced
1 tbsp of extra virgin olive oil
2 tbsp of McCormick gravy mix (or any other choice of seasoning)
1 scoop of water

Method:

Potato Salad

1. Peel the potato and cut into cubes.

2. Bring a pot of water to a boil. Add 1 tsp of salt. Boil the potato cube till soft. Drain.

3. Soak the potato in ice water for 10 minutes.

4. Mix 2 tbsp of Thousand Island sauce with potato.

5. Add the chopped spring onion to mix well. Fridge it.

Crispy Fish Fillet

1. Preheat oven to 180 degree Celsius.

2. Dry the fish with kitchen towel. Season it with salt and pepper.

3. Beat an egg on a plate. Coat the fish first with flour, then egg mixture and bread crumbs.

3. In a non-stick pan, heat up oil, and saute fish over medium heat till golden brown on both sides. Transfer to the oven to finish cooking. This will take about 5 to 10 minutes.

Mushroom Side Dish

1. Heat some oil in a wok, saute onion till fragrant. Add mushroom to stir fry for a while.

2. Add chicken salt and water. Stir fry till sauce thickening.

Roast Chicken Thigh Platter

Happy New Year to all my readers! Here's what I prepared for our new year eve dinner. We had flavorful "Roastie Platter"and sparkling juice. Cheers! The chicken thigh was roasted to perfection together with pork sausage, potatoes, onions and white button mushroom. Simple yet delicious!

Roast Chicken Thigh Platter



Ingredients:

2 chicken thighs, fat discarded
2 BBQ pork sausages
2 big potatoes, peeled and cut into bite-sized
5 big fresh button mushrooms, cleaned and sliced
half of yellow onion, peeled and sliced
2 tbsp of olive oil
1 tomato, sliced
some green and red corals

Chicken Rub:

3/4 tsp of sea salt
5 cloves of garlic, grated
1 tsp of brown sugar
dash of black pepper powder
1/2 lemon, juiced

Method:

1. Mix all the ingredients and seasoning for the chicken rub. Rub it over the chicken thighs, and marinate it for at least 4 hours.

2. Arrange the potatoes and onion at the bottom of roast pan. Sprinkle 2 tbsp of olive oil over it. Put the chicken thighs on top and roast it at 200 degree Celsius for 50 minutes or until the chicken is slightly brown.

3. Add the button mushrooms and sausages. Roast for the last 10 minutes.

4. Serve the chicken with potato, pork sausage, button mushroom, corals and tomato slices.

Vegetarian Golden Mushroom

Mushroom is usually prepared as a side dish more often than not. So, this time I'm going to let them take the center stage for once. This afternoon I was mulling about how to turn my recently purchased button mushrooms into something simple yet appetizing dish, so I dig into some recipe books and came out with my version of vegetarian mushroom.

Firstly, the grated ginger and sesame oil added will lend a unique flavor to this simple mushroom dish. Secondly, frying the fresh button mushrooms will retain their tender texture while keeping the mushrooms juicy inside. Combining these two and what we'll have is a healthy dish with very little additives. So let's savor the dish and boost our body with a good source of nutrients and antioxidant.

Vegetarian Golden Mushroom
Serves 2

Ingredients:

4 fresh white button mushrooms
4 fresh brown button mushrooms
100ml of water
1 tbsp of corn starch, diluted in 2 tbsp of water
4cm² ginger, grated
1 big scoop of cooking oil
Spring onion

Seasoning:
1 tbsp of vegetarian oyster sauce
1 tsp sesame oil

Method:

1. Clean the mushrooms, Trim off few millimeter from the stalk. Pat dry with kitchen tower and make shallow cuts on caps.

2. Heat oil in a wok and fry the mushroom till golden. Remove and set aside.

3. Leave about 1 tbsp of oil in the wok and saute grated ginger till fragrant. Add the fried mushrooms and seasoning to mix well. Pour in the water and bring to boil.

4. Add the corn starch and stir fry to thicken the sauce. Dish out and garnish with spring onion. Serve with rice.

Meat Crust Pizza

This lovely meat crust pizza is dedicated to my dear's birthday dinner. A simple and yet special meal that I prepared with lots of love. Dear, you hear it? Lotsss of love ya......

My dear asked for a Western style birthday dinner, but I have no mood to prepare the normal chicken combo set that I used to cook. I want to make something different for him. :) I've been searching high and low for a nice recipe that suits his taste buds but required just little skills, and finally I found this - the dough-less pizza. Firstly, it saves my time to prepare the dough crust. Secondly, no dough means low carb, hehe......that's the concept that I like. I know he'll love it too.

When we were in Perth for holiday, we tried the vegetarian puff crust pizza from Domino's. I like the idea of using cherry tomatoes for the toppings. It's simply delicious! So, here I am. I steal the idea for my first pizza making. :P

After improvised a little bit here and there, here's the harvest of my version of meat crust pizza. I'll definitely bake more pizzas. It's now in my hassle-free recipe list.

Meat Crust Pizza
Serves 2

Ingredients:

The crust:
300gm of grounded lean pork ( you can use beef if you like)
1 Omega-3 egg
2 clove of garlic, chopped
half yellow onion, chopped
1 and 1/2 half tsp light soy sauce
half tsp of sesame oil
dash of grounded black pepper

Toppings:
half can of Prego pasta sauce
8 cherry tomatoes, halved
1/2 yellow onion, coarsely chopped
4 fresh white button mushroom, thinly sliced
2 crab sticks, cut into 1cm length
2 mushroom sausage, thinly sliced horizontally
Mozzarella cheese
Cheddar cheese

Method:
1. Mix all the crust ingredients. Leave it for 15 minutes.

2. Layer a 8"x8" pan with aluminum foil. Grease it. Press the mixture to form a thin layer of base. Bake the pizza crust for 15 minutes at 200°C.

3. Spread pasta sauce evenly on top of the pizza crust. Add all the toppings and top with Mozzarella cheese. Bake for another 15 minutes at 200°C.

Spiral Pasta In Mushroom Pasta Sauce

This is another simple dinner to prepare. It's not under the healthy meal category because I use several processed food like sausages and canned pasta sauce. The good thing is I try to add more greens or fresh ingredients like onion, lettuce, fresh button mushrooms, potato, broccoli, or cauliflower depending on what I have in the fridge. After all, it doesn't sound so bad, right? It can be a yummylicious comfort meal for a hectic day. Doesn't it look glorious? :)

I would like to submit the dish to Presto Pasta Night #129 hosted by the Ruth from Once Upon A Feast. This is the last minute entry. I hope it's not too late.

Spiral Pasta In Mushroom Pasta Sauce
Serves 2

Ingredients:
200gm of spiral pasta
2 mushroom sausages
1 yellow onion, thinly sliced
2 clove of garlic, chopped
200gm of fresh white button mushroom, thinly sliced
10 leaves of butter head, tear into small pieces
1 can of Prego mushroom pasta sauce
dash of mixed herbs
2 Omega-3 eggs
extra virgin olive oil

Method:

1. Bring a pot of water to boil. Add 1 teaspoon of salt to the boiling water. Add pasta and cook as per the instruction on the packing and drain.

2. In a small sauce pan, put in 2 eggs and add water till water level cover the eggs. Bring to boil for 5 minutes. Drain and leave it cool before peel off the shell. Thinly slice the eggs. Set aside.

3. Heat a tbsp of oil in a pan, pan-fry the sausage till golden brown. Set aside.

4. Heat 2 tbsp of oil in a wok. Fry onion and garlic until fragrant. Pour in the mushroom and stir fry a while. Add the butter head and mix well.

5. Add a can of tomato sauce and bring to boil. Add a dash of mix herbs.

6. Pour the the source over the pasta. Serve hot with fried sausage and hard boiled egg.

Meat Sauce Soy Bean Noodles 肉酱豆签

Soy bean noodles is called tau chiam in Hokkien. It's made of soy bean and wheat. Hence, the Protein value is higher than the normal noodles, and it's low in carbo too. It's good for diabetes patient who loves noodles. The texture is similar to "pan mee" （板面）.

I've eaten soy bean noodles a few times before, but each time it is cooked by mum...basically chicken stock soup noodles with ingredients like minced pork, dried shrimps, and "tong chai" (a type of preserved veggies). Honestly, I don't quite like it to be cooked that way.

I strongly believe this high nutrition noodles can be cooked into several simple and yummy dishes. So, I took the first attempt to cook it my way, which I simply named it as Meat Sauce Soy Bean Noodles. Shredded carrot, button mushroom and scallion were added to my Meat Sauce Soy Bean Noodles to make it into a balance diet.

I'm very satisfied with the outcome and I got thumbs up from hubby. :) Luckily I prepared quite a generous portion for him, otherwise, he'll pester me for more. Haha... sounds so proud ya. :P I may discover more recipes for soy bean noodles. Stay tuned!

Meat Sauce Soy Bean Noodles
Serves 2

Ingredients:

5 pcs of soy bean noodles
180 gm minced pork/chicken
1 carrot, shredded
6 button mushroom, sliced
3 clove of garlic, chopped
spring onion, cut into 2" length
1 tbsp sesame oil
2 tbsp extra virgin olive oil
water

Marinate the minced meat with:
1 tbsp of light soy sauce
dash of pepper

Seasoning:

1 tbsp oyster sauce
1 tbsp fermented soy bean sauce
1 tbsp light soy sauce
1/2 tbsp sesame oil
1 tbsp of corn starch diluted in 4 tbsp of water

Method:

1. Marinate the meat and leave it for 15 minutes.

2. Bring a pot of water to boil. Cook soy bean noodle as per the packaging instruction. Drain then water and pour the noodle on a big plate.

3. Mix a tbsp of sesame oil with the noodle to prevent the noodle from stick together.

4. Heat some oil in a wok and saute garlic till fragrant. Add in the meat and stir fry till cooked.

5. Add some sesame oil, light soy sauce, fermented bean, mushrooms, carrots and mix well. Pour in half a cup of water and leave it simmering for few minutes.

6. Add the corn starch and the spring onion to mix well just before turning the fire off.

7. Pour the sauce over the soy bean noodle and serve hot.