noob cook at work again!

Posted by eMoTuRtLeT84 on 03/11/2011 · Leave a Comment 

I was sitting on my bed deleting the photos in my iPhone when I came across the photos of my cooking a few weeks back! Haha. Once again, I had turned to online recipes which were really handy and easy to follow.

Stir Fried Prawns with Eggs

A simple dish with a simple set of instructions, thanks to Christine. I modified her recipe a little as I didn’t have all that was needed in her recipe.

Ingredients:

  • 8 medium prawns/shrimps, about 120gm, peeled and deveined
  • 2 eggs
  • 1 Tbsp spring onion, finely chopped
  • salt, to taste

Marinade:

  • 1/8 tsp salt
  • 1/2 tsp Shaoxing wine
  • 1/4 tsp cornflour
  • pepper, to taste

Method:

  1. Rinse prawns and wipe dry with kitchen towels. Mix with marinade well. Set aside for 15 minutes.
  2. Heat oil in a frying pan or wok. Add prawns and cook over high heat, until colour changed. Dish up and add into the beaten eggs.
  3. Add some more oil in the pan. Pour in the egg with prawns. Use a pair of chopsticks or fork to quickly stir the middle. The egg begins to come together in the middle. Move around the pan to spread the egg evenly. Sprinkle spring onion. When most of the egg is cooked, gently stir to combine all ingredients quickly. Don’t overcook the egg anyway. Dish up and serve hot.

Stir-Fried Baby Kailan with Salted Fish

The recipe for this dish is taken from my favourite website for noob cooks like me, Noob Cook Recipes! Once again, I made slight modification to the recipes using whatever I had. Haha.

Ingredients
(serves 2)

– 400g baby kailan, ends trimmed and then cut roughly to smaller pieces
– 15g dried salted fish (咸鱼), soaked in water to soften, patted dry with kitchen towel, then diced
– 5 cloves garlic, chopped finely
– 2 tbsp of cooking oil
– 1/2 tbsp Chinese wine (Hua Tiao/Shao Hsing) – optional

Directions
1. Heat oil in wok and fry salted fish until golden brown.
2. Add garlic and stir fry for 30 seconds.
3. Add baby kailan (and sliced chilli optional), and stir fry at high heat for a quick few minutes, until the vegetables have just withered and are well coated in the oil. I did not add any salt to season as the salted fish is already salty.
4. If you like, you can drizzle 1/2 tbsp Chinese wine just before you finish cooking. Optional: Garnish and serve with thinly sliced lime or lemon wedges.

P.S. If you don’t like garlic, perhaps you can slice them instead of chopping them finely. 😉
The last dish is the all-so-famous Bak Kut Teh. The instructions vary depending on the type of prepacked spiced you used so just stick to it. Poh specified he wanted 2 bags of the spices added to the soup for extra flavour. If you like it thicker, add more meat. If you like it spicier, add more cloves of garlic.
The end product is a sumptuous meal good for two. 😉
Til the next post! 🙂

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