Pad Thai Noodles

I have been a super fan of Thai food since my teenage years. Decided to make this cuisine using a paste obtained from Woolworths supermarket. It's easy and yummy!







Ingredients: (serves 3-4)

1/4 onions (diced)

1/2 carrot

200g minced chicken

2 eggs

a handful of bean sprout

200g medium sized prawns

1 tomato

Rice noodles

3 tbsp oil

2 tbsp water

For Garnishing:

lime (cut into wedges)

crushed peanuts

chili flakes

parsley

Method:

1. Boil the rice noodles for 3 minutes and drain well. Leave aside.

2. Heat up oil in wok, add in onions and stir fry for 1 minute.

3. Add minced chicken and prawns and stir fry for 2 minutes to seal.

4. Add carrot and tomato. Stir fry for 1 minute, then move all to side, and add eggs. Stir to scramble the eggs.

5. Add drained rice noodles, and stir for 2 minutes on medium heat.

6. Pour in the Pad Thai sauce and stir evenly for another 2 minutes.

7. Finally, add bean sprouts.

8. Garnish with lime wedges, chili flakes, parsley, crushed peanuts and ready to serve!

By Aggie

Note: Woolsworth supermarket is in Australia

Portuguese Chicken

I got this seasoning when I was in Melbourne, not sure if supermarkets here in Malaysia has it. The outcome of the recipe reminds me of Nando's chicken.

Portuguese chicken with grill asparagus



Ingredients:
2 whole leg chicken drumstick, remove bones & make a few slit at the back of leg
1 bunch of asparagus, washed
Olive Oil spray
2 teaspoon honey for glazing
2 teaspoon lea & perrie sauce
1 teaspoon butter
Masterfood Portuguese Chicken seasoning


Seasoning of chicken:
Rub chicken with lea & perrie sauce, Masterfood Portuguese Chicken seasoning all over on both side of leg, make sure seasoning get into slit part
Set aside for 3hrs

Baking:
Preheat oven to 180C
Spray olive oil on top of chicken skin
Bake in oven for 15mins
After 10mins, glaze chicken skin with honey


Grilling Asparagus:
Heat up grill pan, melt butter and put in asparagus and grill for 2-3mins
Serve it over rice
(You can use the sauce dripped from baking to pour it over rice)


Grill Portuguese chicken with Seafood Spaghetti



Ingredients:

2 chicken breast, skin removed, make a few slit on the back part
Masterfood Portuguese chicken seasoning
1 teaspoon butter
1/2 pkt spaghetti
Squid, washed and cut into smaller pieces
Some lettuce
2 onions chopped into cubes
1 can of pasta sauce
2 teaspoon dry parsley
1 tomato chopped into cubes
2 teaspoon HP sauce


Seafood spaghetti:
Heat up pan with oil
Cook onions till fragrant
Pour in a can of pasta sauce
Add tomato & dry parsley
Finally when sauce is boiling add in squid and make a good stir to mix everything
Turn off heat immediately to prevent squid from over cooked


Seasoning & Grilling:
Seasoning chicken breast 3hrs before grilling with Portuguese seasoning & HP sauce
Heat up grilling pan
Scope 1/2 tsp butter and let it melt on top of each chicken
Grill chicken on both side till cook
Serve with seafood spaghetti & lettuce

Salad Week

Most of you in Malaysia who loves durians would feel sinful that you have taken too much durians for the past week. Well, its time to get back into shape and shed off some durian fats. Here's couple of salad that I made for the whole week that you can indulge in your diet plan.

Thai Mango Salad with Grill Chicken




Ingredients:
1/2 grill chicken chop into small pieces, remove bones
2 mango slice into cubes
1 bowl of mix pasta
1 tomato cut into cubes
2 bunch of baby lettuce
2 tablespoon Thai chili sauce
1/2 teaspoon fish sauce
1/2 lime or lemon



Method:
Mix chicken, mango, tomato, lettuce & pasta into salad bowl.
Pour in Thai chili sauce, fish sauce and lime & mix thoroughly
Serve immediately

Note:
Do not keep this salad too long as the lime/lemon & Thai chili sauce
will make the lettuce soggy.




Spiral Pasta Salad with Honey Glazed Ham




Ingredients:
1 pc of thick honey glazed ham, sliced into small cubes
(you can use any type of ham you like)
1 bowl of cooked spiral pasta
1 onions chop fine
1/2 lettuce chop fine
some sesame seed & black pepper
1 tablespoon low fat mayonnaise
1/2 lemon
1 tablespoon olive oil

Method:
In a salad bowl mix ham, lettuce, pasta, onions
Mix in thoroughly with mayonnaise, lemon and olive oil
Refrigerate salad before serving
Garnish with sesame seed & black pepper



I got this interesting Italian salad dressing called 'Salad Magic'. In fact, its really does magic without oil, cholesterol and 99% fat free. So what are you waiting for? Go grab a bottle.





Grill Squid with Mango & Italian Dressing Salad



Ingredients:
3 squid, cleaned and cut into ring
1 Japanese cucumber, cut into small cubes
1/2 carrot, grated short and fine
1 bowl cooked spiral pasta
1 baby butterhead
1 mango sliced into thin strips
Some sesame seeds & dry parsley
1 tablespoon fish sauce
1 onion chop fine
1/2 teaspoon sesame oil
pinch of salt
2 tablespoon Italian dressing sauce


Method:
Heat up pan with oil, fry onions until fragrant.
Quickly put in squid with fish sauce, sesame oil, salt and stir fry for 1/2min
(Do not over cook squid)
Dish it out and set it on some butterhead
Mix pasta, cucumber and carrot with Italian dressing sauce
Serve salad with squid and mango slices
Garnish with parsley and sesame seed
You can serve this salad as an appetizer for guests



I love mine mix all together and have it with some Thai fragrant rice...







One of my colleague ask me, how do you make kids eat vegetables? I know some kids don't like vegetables. It's easy...just make the dish looks like their cartoon show. Make shapes out of vegetables.



Tuna Salad with Bears & Stars...Weeeeee!



Ingredients:
1 can of tuna in brine (water), remove water and mash it up
1 stick celery slice finely
1 cup of boiled corn
2 bunch of baby lettuce
1 cup of pasta
1 carrot slice thinly (I use shapes slices to cut it, this makes it fun for kids)
1 tablespoon olive oil
1 tablespoon Italian dressing sauce
pinch of salt
some dry dill


Method:
Mix lettuce, corn, celery, pasta in a salad bowl
Add in olive oil, Italian dressing, salt and mix thoroughly
Serve with tuna on top and carrots
Garnish with dry dills

Chicken Bourguignon

My recent trip down under to Melbourne, Australia was filled with eye opening wide variety of food stuffs available in their supermarket. When I was in Woolsworth,Chadstone, I feel like I'm in a food heaven. Their stuffs are so fresh and their arrangement of things makes you feel like grabbing everything you see. They even let you test the food in the deli corner before you make up your mind to purchase anything. Sounds great huh! I got myself a few bottles of spices and sauce to bring back home. Here's one of them, Beef Bourguignon sauce. I used chicken instead of beef as my family don't take beef. Just follow the instructions at the back and it turn out great. I add in some dry coriander,black pepper & lee & perrie sauce to fry the chicken to bring out more flavour.

Here's the outcome...Chicken Bourguignon




You can have it with rice or toast bread, I like it with pasta. Taste good.




It just cost less than AUD$5 and it serve 4 adults! So what are you waiting for, friends who live down under, go grab your sauce today and have a good meal.

Stir Fry Broccoli with Roast Pork

Stir Fry Broccoli with Roast Pork

Ingredients

1 whole broccoli (cut into smaller piece, pre-boil for 1mins in water)

1 carrot (sliced thinly)

500gms chop roast pork

3-4 cloves of garlic (finely chop)

Seasoning

3 tablespoon oil

1 teaspoon salt

2 teaspoon shaoxing hua teow cooking wine

Method

Heat oil

Fry garlic until fragrant but don't burnt it

Add in roast pork,carrot and broccoli

Add seasoning and stir fry until broccoli soften a bit (don't over cook the broccoli since already

pre-boiled)

Remove and serve with white rice

Pumpkin Rice

Pumpkin Rice

Ingredients

500gms pumpkin (cut into cubes)
3 Chinese sausages (cut into small slices)
6 pieces Chinese dried mushroom (pre-soaked in 300 ml hot water to soften it, remove stem
and cut into strips)
50gms dried prawns (pre-soaked in 100 grammes water for about 10 minutes. Remove dried
prawns)
3 cups of white rice (rinsed and soaked in water for 30 minutes, then remove water)
- I prefer to use fragrant white rice to make it more fragrant
3 tablespoons oil
Bunch of cilantro/spring onions

Seasoning

1 tablespoons light soya sauce
1 tablespoon dark soya sauce
1/3 teaspoon of white pepper powder
1/2 teaspoon sesame oil
1 teaspoon salt


Method:

Heat up oil
Stir fry dried prawns and mushroom until fragrant
Add in rice,pumpkin and sausage
Add seasoning and stir well until everything combined
Remove everything and put into a rice cooker
Add the water to cover the rice mixture completely,about 1 cm above the surface of the rice
Switch on the rice cooker and allow it to completely cook.
Give it a stir before serving.
Serve with some chop cilantro/spring onions on top.

Hot Thai Avocado Salad

Hot Thai Avocado salad

2 avocados - skin removed, chop into cubes

1/2 carrot - grated

1 tomato - chop into cubes

2 tablespoon thai chili sauce

1 onion - chop finely

some dried shrimps (washed)

some finely chop salted fish (optional)

1/2 teaspoon sugar

1 teaspoon lemon juice

Method:In a mixing bowl combine all in

Serve Chilled

*You can add prawns & squids if you like to make it into seafood salad

Sesame Prawns in Plum Sauce

Sometimes, I have cravings for some sweet and sour dishes....and this would be a fantastic dish if you ever crave for one! It's simple, and yummy!!!


















Ingredients

1kg large prawns, trimmed but with shells intact

Marinade (A):

1 tsp salt

1 tsp pepper

1 tsp sugar

Enough oil for deep frying

2 tbsp cornflour



Gravy (combine):

2 tbsp lime juice

3 tbsp Lee Kum Kee plum sauce

1 tbsp Premium oyster sauce

½ tsp chicken stock granules

1 tsp sugar or to taste

2-3 tbsp water

10 bird chillies (cilipadi), chopped (optional)

1 tsp chopped garlic

1 tbsp sesame oil

1 tbsp oil

1 tbsp toasted sesame seeds (note: toast in oven @ 180'C for 5 minutes)

METHOD

1. Clean the prawns. Marinade with (A) and leave it aside for 10 minutes. Sprinkle cornflour over prawns and deep fry till golden colour.

2. Heat oil and sesame oil in a wok. Add chopped garlic and cilipadi (optional) and fry until fragrant.

3. Add the gravy ingredients. Then add prawns (which were deep-fried earlier). Stir well and cover it for 2 minutes until gravy thickens.

4. Sprinkle toasted sesame seeds and mix well.

5. Now, dish it out and ready to serve! :)

By: Home Chef ~ Aggie