Day 150 : Pasta Paella With Sardines

 PASTA PAELLA WITH SARDINES

This evening, we are going to make a pasta dish, the Spanish way. Paella - known for its one-pan dinner. This is a very simple meal to prepare, and very tasty. :D

3 Simple Steps :-

1. Boil the Pasta.

2. Fry the Ingredients.

3. Add In.

1. Boil the Pasta.

Boil the noodles until HALF-cooked.

Just before draining, 

toss in long beans and carrots
to blanch for a bit.

Drain and set aside.

 

2. Fry the Ingredients.

Saute garlic and onions in olive oil.

3. Add In.

Add a can of sardines (bones removed).

Add a can of plum tomatoes.

Add a handful of chopped coriander leaves.

Add dried chillies (pre-soaked in hot water).

Add seasalt, pepper and basil herbs.

Add tomato ketchup.

Add the HALF-cooked pasta noodles

(without the vegetables).

Toss to mix.

Add water to cover the contents.

Squeeze lemon juice over.

Toss in some slices of lemon.

Close lid and allow to simmer 

until the pasta is cooked.

When the pasta is ready, scatter the long beans

and carrots (blanched) on the top. 

Drizzle olive oil over just before serving

it straight from the pan.

Oh Yummy! 

The noodles are extremely flavorful and tasty. 

A delicious one-pan pasta meal :D

BON APPETITE!!!

I had my one shake of The Green Drink this morning, 

egg noodle soup for lunch, roti bom for tea and pasta for dinner.

Day 149 : Steam Ma Yau & Cabbage with Glass Noodles

 A Plate of Rice with STEAM MA YAU STEAK

& STIR-FRIED CABBAGE with GLASS NOODLES

This evening, Bryan is cooking dinner. He's steaming fish and frying some vegetables. :D Says he doesn't need help in the kitchen for that. You wanna know why? It's a simple meal to prepare, that's why!

3 Simple Steps :

1. Steam the Fish.

2. Fry the Vegetables.

3. Fry Shallots.

 1. Steam the Fish.

Season the fish with seasalt, pepper, 

shoyu and sesame seed oil.

Place the fish on a tin plate.

Drop a dollop of oyster sauce on the top.

Scatter enoki mushrooms, strips of carrots

chopped chillies and spigs of coriander leaves.

Steam for about 15 minutes.

Garnish with fresh coriander leaves and fried shallots.

 2. Fry The Vegetables.

Garlic, onions, dried shrimp, chillies, cabbage 

and glass noodles (pre-soaked in filtered water).

Saute garlic, onions and dried shrimps in sesame seed oil.

Fry Fry Fry ... until the kitchen smells heavenly.

 Add the cabbage. Fry.

Add the glass noodles. 

Add filtered water to cover the contents.

Add seasalt and shoyu.

Close lid and allow to simmer for a bit.

The glass noodles need to be properly cooked otherwise they would 

expand in the stomach and cause flatulence or indigestion.

 Garnish with fried shallots and a sprig of coriander leaves.

 3. Fry the Shallots.

While the fish is steaming, fry the shallots in sesame seed oil.

Remove from the pan when the shallots are one or two shades lighter 

than the brown You want, because the shallots would still continue to 

brown after You transfer them to a bowl.

 BON APPETITE! :D

Dinner is super-yummy delicious. 

Take my advise, just mix everything into your rice

and enjoy your dinner with your fingers! :D

Today, I had my one shake of The Green Drink, 

noodles for lunch and the above for dinner.

Day 148 : Chicken Biryani

 CHICKEN BIRYANI

This evening, Bryan is cooking chicken biryani. 

The short-cut way. He's using a biryani ready-mixed paste for this dish. And the easy way - bring out the Pressure Cooker, please!

In spite of the instant paste, out of habit, he added some spices as well. 

3 Simple Steps : 

1. Saute Ingredients.

2. Add Chicken.

3. Add Rice & Vegetables.

1. Saute Ingredients.

Saute shallots, garlic and ginger. 

Add spices : cloves, cumin seeds, cinnamon stick. 

Add the biryani-paste.

Fry till fragrant.

2. Add Chicken.

Fry Fry Fry.

3. Add the rice grains ...

 (combination of brown and white rice).

Fry Fry Fry.

... and Vegetables.

Add the potatoes, carrots and chillies.

Add seasalt. Add water just about covering 

the contents in the pressure cooker pot.

Close lid. Let the pressure cooker take over. :D

Hmmm-mmm-mmm. :D

A delicious chicken biryani dinner.

Finger-lickin' good. :D

By the way, the dollop of white in the photo 

is homemade yogurt. :D

Day 147 : Tumeric Pan Fried Ma Yau and Stir-Fried Cabbage

TUMERIC PAN FRIED MA YAU
Goreng Ikan Kurau Dengan Kunyit

This evening, we are gonna fry fish and some vegetables for dinner. As You can probably tell, we have some time today. :D

3 Simple Steps :-

1. Fry the Fish.

2. Prepare the Salad.

3. Fry the Vegetable.

Stir-fry the tempeh in sesame seed oil.

Add seasalt, dark shoyu and mirin.

Set aside for the vegetable dish. 

1. Fry the Fish

Season the ma-yau fish with 

tumeric, seasalt and shoyu.

Be sure to dry the fish first before seasoning.

Shallow fry in hot oil.

Now where did I put my goggles?

There's just something very aromatic about frying fish 

seasoned with tumeric. :D

2. Prepare the Salad.
Prepare a simple side salad of romaine lettuce, 

carrots and red peppers.

Garnish with lemon slices and black sesame seeds.

Squeeze lemon juice over.

3. Fry the Vegetables.

Ingredients for the Vegetable Dish:

Garlic, onions, strips of chillies, carrots and cabbage.

After frying the fish, use the same pan to fry the vegetables.

Yup, that's the secret for this irresistable

vegetable dish.

Saute garlic and onions.

Toss in the chillies.

Add the cabbage and carrots.

Toss in some dried chillies (pre-soaked in hot water).

I had steamed some garbanzo chick peas 

in the afternoon for a light snack. 

Am adding those in too.

Add seasalt and a dash of shoyu.

Add the tempeh and give it a good toss.

STIR-FRIED CABBAGE WITH 
GARBANZO BEANS & TEMPEH

TA--DAHHH!!!

Bryan says he did not expect a simple and humble 

cabbage dish to be so good. :D

The secret, as I mentioned earlier, is to

NOT wash the pan after frying the fish. :D

 Condiment.

Minced raw garlic with chopped chillies (deseeded). 

Shoyu, dark shoyu and sesame seed oil.

Bryan's plate is all neat and organized.

Mine is so not. :D

For this meal, you just gotta mix everything up,
I'm tellin' you!

And eat with your fingers!

The mixed rice is absolutely delicious!

BON APPETITE!!!

Day 146 : Stingray Nyonya Assam Curry

 STINGRAY NYONYA ASSAM CURRY

Kari Asam Pedas Ikan Pari

This evening, we are gonna cook stingray curry. Kinda craving for something hot and sour. This is a very easy fish curry to prepare. 

Very straightforward. 

3 Simple Steps:

1. Blend the Ingredients.

2. Fry the Ingredients.

3. Add Add Add

 The Ingredients. 

shallots, garlic, ginger, chillies, lime, lemon grass (bottom half), 

daun kesum (laska leaves), tomatoes and chilly paste (bowl)

 Fresh Stingray.

 1. Blend the Ingredients.

Blend shallots, garlic, ginger and lemon grass.

 2. Fry the Ingredients.

Stir-fry the blended ingredients in hot oil.

Fry Fry Fry.

 Add the chilly paste. 

(chilly boh from the market)

 Toss in daun kesum (laska leaves).

 Continue to fry until you see oil appearing on the surface.

That came from Bryan. He says he heard it from "somewhere" 
that you have to fry the spices until the oil appears on the surface.

 Add tamarind juice.

 Add the fish. Add water.

 Add tomatoes. Add lemon grass (stalks).

Add seasalt. Add brown sugar.

Simmer until the curry looks ready

and the fish is cooked.

About 15 to 20 minutes.

 Garnish with coriander leaves and decorative chilly.

 Bryan's plate.

 Close Up! :D

Awesome, just awesome!

The stingray is fresh and absolutely yummy!

The curry is sweet, sour and spicy. Oooh!

Step aside spoons, this is a dish for the fingers.

Today, I had my one shake of The Green Drink, 

nasi lemak with chicken for lunch and the above for dinner.