Prawn Yellow Noodle Chow Mein Style

This is a very easy recipe to make.  Instead of using Chow Mein noodle, I have changed it to a Yellow Noodle which is much easily found in the Asian supermarket.  Since this recipe is quite flexible, you can use just about any protein you like i.e. beef, chicken or pork.  Enjoy cooking!

Serves: 2 / Preparation Time: 10 mins / Cooking Time: 10 mins

 

Ingredients A:

1 1/2 tablespoon dark soy sauce
1 1/2 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon Maggi Sauce
2 tablespoons water
2 tablespoons vegetable oil for cooking
1 packet yellow noodle

Ingredients B:

5 garlic cloves, finely minced
1 packet baby bok choy, remove the hard stem
1 big red capsicum, cut into thin strips
2 stalks scallions, cut into 2-inch strips (optional)

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Ingredients C:

1 packet shrimp, about 200gm
1 packet prawn, about 200 gm

Note: Shrimp is a smaller size than prawn and its color is very much lighter. It has a very strong smell and needs to be washed thoroughly before cooking.

Shrimp

Prawn

Cooking Method:

Remove yellow noodle from the packet. Put in a bowl, pour 1/2 tablespoon of oil on the noodle.  Gently separate the noodles so it would not stick together while cooking.  Set aside.  Do not soak or wash the yellow noodle as it will get lumpy and soggy.

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In a small bowl, mix the dark soy sauce, oyster sauce, Maggi sauce, water, and sugar.  Set aside.

Heat up the work with the vegetable oil.  Add in minced garlic and stir-fry until it changes color to a lighter brown and brings out the aromatic smell.

Add in prawn and shrimp, stir fry until they are cooked.  You can see the prawn is cooked when it changes to an orange-red color.

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Add baby bok choy and strips of red capsicum.  Quickly stir for 1 minute.

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Add noodles and the soy sauce mixture.  Continue to stir-fry until the noodles, the vegetables, and the soy sauce mixture are well combined and completely cooked through.

Dish it out into a big bowl.  As an option, you can also put chopped scallions on top of the cooked noodles before serving.  Serve hot.

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Black Pepper Beef Chinese Style….Yummmmm !!!

hello there! today, let me share with you the favourite dish that has won the heart of my hubby and my daughter 🙂  i took it from here :  http://rasamalaysia.com/black-pepper-beef/2/   and walla…..it turned out perfect !!!!!  for those who loves cooking, check out also some of the recipes in the website above.  i can assure you that you will never have an exhaust idea of what to cook everyday 😉

Black Pepper Beef (Black Pepper Steak)

Yield:  Serves 2 as a main dish with rice or 4 as part of a multicourse meal

Ingredients:

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces

2 ½ tablespoons cooking oil

1 clove garlic, minced

One 1 in (2.5 cm) piece fresh ginger, peeled and sliced

½ small green bell pepper, deseeded and cut into pieces

½ small red bell pepper, deseeded and cut into pieces

½ onion, cut into strips

1 teaspoon freshly ground black pepper

Salt, to taste

Marinade:

1 ½ teaspoons Maggi seasoning sauce

½ teaspoons soy sauce

½ teaspoon dark soy sauce

1 teaspoon oyster sauce

1 teaspoon Worcestershire sauce

1 teaspoon Chinese rice wine or sherry

½ teaspoon cornstarch

½ teaspoon sesame oil (must include for the aroma)

½ teaspoon sugar

Method:

1. Marinate the beef with all the Marinade ingredients, about 15 minutes.

2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.

3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

 

Bebek Betutu – Chef Hendra

Ingredients:

1 pcs whole duck,

1 tbsp lemon juice,

1 tsp sugar,

2 bundle of sweet potato leaves,

1 tbsp salt ,

1 tbsp belacan,

6 tbsp coconut oil

Ground Spices Paste:

10 clove shallot,

10 pcs garlic,

10 pcs chilli,

3 pcs bird eyes chilli,

1 pcs galangal,

4 cm ginger,

4 bayleaves,

4 stick of lemongrass,

6 cm fresh turmeric,

1 tbsp coriander seed,

1 tbsp salt,

Method of cooking:

  1. Grind all the spice paste ingredients, sauted until well fragrance
  2. Clean the duck, marinate with lemon juice, salt belacan, sugar and some oil.
  3. Combine the sweet potato leaves with ground spice paste. Put it into the duck stomach, pour the rest of spice paste on the skin, Wrapped with banana leaf and aluminum foil, steam it for 45 minutes, and then grilled for 10 minutes. Serve it while hot

Khasiat Taugeh

Menu TAUGE untuk hidangan makan tengah hari mahupun makan malam sering kali dipandang sebelah mata oleh kebanyakan kita. Tauge dilihat sebagai hidangan yang langsung tidak menyelerakan.

Tapi tahukah anda, tauge yang kerap kali menjadi pilihan terakhir untuk dijadikan sayur ini sebenarnya mempunyai banyak khasiat. Tauge dikatakan mampu menyumbang kepada kesuburan lelaki dan wanita.  Pengambilan tauge oleh kaum lelaki mampu membuatkan sperma yang dihasilkan oleh golongan ini makin baik. Begitu juga wanita, ia cukup berkesan membantu kesuburan telur yang dihasilkan.

Bagaimanapun, khasiat tauge tidak sekadar penyumbang kesuburan, ia juga terbukti melalui kajian mengandungi bahan yang dapat melumpuhkan bibit kanser, usus besar, pankreas dan juga penyakit leukimia. Mengikut kajian yang dijalankan tauge sama ada dari jenis kacang hijau, alfalfa dan sebagainya mengandungi banyak unsur fitokimia ya berkhasiat. Salah satunya ialah kanavanin (canavanine), sejenis asid yang amino. Kanavanin, dikatakan mampu melumpuhkan bibit kanser leukimia, usus besar dan pankreas.

Selain itu, tauge juga mempunyai estrogen semulajadi berfungsi sama dengan estrogen sintesis. Estrogen dalam tauge dapat meningkatkan kepadatan dan susunan tulang, serta mencegah kerapuhan tulang (osteoporosis) Pengambilan tauge oleh wanita secara kerap dapat membantu mereka menghindar mereka dari kanser payudara, gangguan menjelang menstruasi,simptom pra-menopaus, dan gangguan akibat menopaus.

Sewaktu kacang-kacang dicambahkan untuk dijadikan tauge secara umum kadar saponinya meningkat sehingga 450 peratus. Mereka yang berisiko penyakit strok dan serangan jantung, gara-gara kadar lemak darah yang tinggi dianjurkan lebih banyak mengambil tauge dalam menu harian mereka. Saponi dalam tauge, menghalau “lemak jahat” LDL, tanpa mengganggu kandungan lemak baik HDL. Selain sarat DNA, tauge padat dengan antioksida kuat yang menghalang tubuh dari radikal bebas perosak sel DNA. Pelindungan ini menguatkan kesimpulan tauge merupakan sayuran yang membuat anda menjadi lebih muda.

Satu lagi khasiat tauge yang tidak kurang hebat adalah membantu membuang kotoran dalam usus besar kerana mengandungi banyak serat dan air. Inilah yang menjadi tunjang utama tauge dalam memerangi sel kanser. Apabila kotoran segera meniggalkan usus besar, tiada lagi zat-zat racun dalam kotoran yang yang dapat diserap tubuh. Ia akan mencegah pengumpulan bahan beracun yang dapat merangsang berseminya benih kanser.

Selepas membaca kebaikan sayur tauge janganlah ragu-ragu lagi untuk mengambilnya. Jadi apalagi, JOM kita ramai-ramai makan tauge hari-hari.