19 May 2015

Kitchen Misadventures: Thai Curry Noodles

In an attempt to lose a bit of poundage (my sister gained a couple of kilograms after a year in Singapore and blames me for it because I do most of the cooking at home), we have decided to stop stocking rice in our pantry. Inherently it's not unhealthy, white rice, but we just eat copious amounts of it and it is so very difficult to stop; I am pretty sure I can eat an entire tiny rice cooker's worth if left to my own devices (actually I might have done that several times). It's going pretty well, but two weeks in and I have already run out of ideas. So now I've started experimenting with things.

Today's dinner was partly inspired by this recipe from Jamie Oliver's FoodTube (he calls it "laksa" though, but it's really not). I say "inspired" because I did more than a couple of modifications (out of personal preference and the availability of the ingredients in the nearby grocery). I do like the way it turned out, though. And it was not as complicated as I initially imagined.



I wish I took pictures of the prep but I wasn't sure if it was going to be blog-worthy. Heh.

Ingredients:
1 lemongrass stalk
4 cloves of garlic
1 small shallot, peeled
1 thumb of ginger (I know, I know, thumb is not a unit of measure)
1 bunch of coriander (I honestly don't know how to measure coriander)
4 kaffir lime leaves
3 tablespoons Thai red curry paste (this depends on how concentrated it is, so adjust accordingly)
1 tablespoon fish sauce
1 chicken cube
1 small carton (200mL) coconut milk
200g dried rice noodles
Shrimp or protein of choice (chicken would be great, but the grocery store ran out)
Snow peas and young corn, blanched
Juice of 2 limes
More coriander for garnish
Other things that might work: straw mushrooms, bean sprouts, tofu

Instructions:
1. Thinly slice the bottom half of the lemongrass stalk, place in a bowl, and cover with boiling water for a couple of minutes (while you prep).
2. Blitz the garlic, shallot, ginger, coriander, and kaffir lime leaves together. I used the chopped that came with my hand blender set (it's no longer listed on the website but it's similar to this, but cheaper).
3. Sauté the resulting mush paste in vegetable oil until fragrant, and then add the fish sauce and curry paste.
4. Strain in the lemongrass water, and then add the coconut milk and chicken cube and simmer for a couple of minutes. Squeeze in the lime juice and adjust the seasoning.
5. Chuck in the rice noodles. Don't worry if the sauce is still too watery, because the noodles absorb a lot of liquid (I actually had to add more water later on).
6. When the noodles are close to cooked, add the shrimp and the vegetables.
7. Sprinkle with chopped coriander et voila, Thai red curry noodles something or other :D

Serves four (hungry people).

10 May 2015

#FF0066

"I may have already created a Pinterest wedding board," I sheepishly told Abe, a couple of days after he proposed. I vaguely recall creating one, and I hurriedly opened it up, eager to show him what I have "planned" thus far.

Et voila.


And that is the entirety of my wedding concept.
But I guess we can build it from here. Relaxed with a bit of sparkle.

06 May 2015

Things

... have been topsy-turvy lately, but in a really good way.



06 April 2015

Bullet Point Mondays: Hallo from Deutschland

It's nine in the evening where I am right now and I'm struggling to keep myself awake and get my body clock up to speed (this got posted way later though thanks to the sluggish hotel internet - yet another thing I'm struggling with).

Home for the next two weeks

  • So I'm on a short business trip to Germany. Still very miffed about missing our family vacation but I'm trying to make the best of it (also I'm trying not to cry so I don't dwell on it too much).
  • I flew with Lufthansa, the parent company of German Wings. Before the plane took off the captain announced that they implemented the two-person policy in the cockpit, and when we landed, they thanked us "for your confidence in us". Read: We are not suicidal, see?. On the one hand I feel bad that they even have to say this at all, but on the other hand what happened to that plane was scary shit. How cute are the snacks, though?

Pretzel clouds and Plane cookies

  • During the first twenty minutes of a twelve-hour flight I spilled Coke all over myself. Fun. Thank goodness I brought extra socks.
  • I watched football on the plane, because it's how I deal with my fear of flying now. I also saw Best Exotic Marigold Hotel, which I surprisingly liked. I also tried watching Gravity, but I found it so hard to focus on anything but Matthew McConaughey's skin. The dude is ORANGE.

The hotel's breakfast spread. Two weeks of this, guys. I'm praying my trousers still fit by the end of it all.

  • First things out of the suitcase: skincare ^^



  • Easter Monday is still a holiday in these parts, so I'm off to Frankfurt later and hopefully there is at least one shop open.
  • Last but not least, my Kindle broke *sniff*. I'm still hoping there's still a firmware patch that would fix it, but it has been four years and Blackie Leithold has served me well. Say hello to Schatz. 


31 March 2015

Kitchen Misadventures: Stuffed Squid

Not gonna lie, I was pleasantly surprised with how well this turned out. And it's pretty easy, too!


I don't cook squid a lot because it can be very unforgiving when overcooked by mere seconds. But after running out of protein options in the grocery I thought I'd experiment a bit (I was also secure in the knowledge that there is a can of spam in our pantry, so there is no going hungry should things go awry).

First, I cleaned the squid and marinated it in a mixture of lemon juice and soy sauce. For the stuffing I chopped a tomato, half an onion, and a couple of chillies. I also added some chopped galangal, which is a sort of Thai ginger-but-not-quite. It came with one of those Tom Yum vegetable packets, along with a few stalks of lemongrass which I split lengthwise and inserted into the squid cavity as well.

I then placed the stuffed squid into an aluminum foil packet, together with a knob of butter and the marinade. This went into the pre-heated air fryer for about six minutes, after which I opened the packets so the squid can brown and the liquid can reduce, and let it broil for ten more minutes.

Et voila, lunch is served.
The only thing I would change for next time is to maybe buy more squid. ^^
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19 May 2015

Kitchen Misadventures: Thai Curry Noodles

In an attempt to lose a bit of poundage (my sister gained a couple of kilograms after a year in Singapore and blames me for it because I do most of the cooking at home), we have decided to stop stocking rice in our pantry. Inherently it's not unhealthy, white rice, but we just eat copious amounts of it and it is so very difficult to stop; I am pretty sure I can eat an entire tiny rice cooker's worth if left to my own devices (actually I might have done that several times). It's going pretty well, but two weeks in and I have already run out of ideas. So now I've started experimenting with things.

Today's dinner was partly inspired by this recipe from Jamie Oliver's FoodTube (he calls it "laksa" though, but it's really not). I say "inspired" because I did more than a couple of modifications (out of personal preference and the availability of the ingredients in the nearby grocery). I do like the way it turned out, though. And it was not as complicated as I initially imagined.



I wish I took pictures of the prep but I wasn't sure if it was going to be blog-worthy. Heh.

Ingredients:
1 lemongrass stalk
4 cloves of garlic
1 small shallot, peeled
1 thumb of ginger (I know, I know, thumb is not a unit of measure)
1 bunch of coriander (I honestly don't know how to measure coriander)
4 kaffir lime leaves
3 tablespoons Thai red curry paste (this depends on how concentrated it is, so adjust accordingly)
1 tablespoon fish sauce
1 chicken cube
1 small carton (200mL) coconut milk
200g dried rice noodles
Shrimp or protein of choice (chicken would be great, but the grocery store ran out)
Snow peas and young corn, blanched
Juice of 2 limes
More coriander for garnish
Other things that might work: straw mushrooms, bean sprouts, tofu

Instructions:
1. Thinly slice the bottom half of the lemongrass stalk, place in a bowl, and cover with boiling water for a couple of minutes (while you prep).
2. Blitz the garlic, shallot, ginger, coriander, and kaffir lime leaves together. I used the chopped that came with my hand blender set (it's no longer listed on the website but it's similar to this, but cheaper).
3. Sauté the resulting mush paste in vegetable oil until fragrant, and then add the fish sauce and curry paste.
4. Strain in the lemongrass water, and then add the coconut milk and chicken cube and simmer for a couple of minutes. Squeeze in the lime juice and adjust the seasoning.
5. Chuck in the rice noodles. Don't worry if the sauce is still too watery, because the noodles absorb a lot of liquid (I actually had to add more water later on).
6. When the noodles are close to cooked, add the shrimp and the vegetables.
7. Sprinkle with chopped coriander et voila, Thai red curry noodles something or other :D

Serves four (hungry people).

No comments
06 April 2015

Bullet Point Mondays: Hallo from Deutschland

It's nine in the evening where I am right now and I'm struggling to keep myself awake and get my body clock up to speed (this got posted way later though thanks to the sluggish hotel internet - yet another thing I'm struggling with).

Home for the next two weeks

  • So I'm on a short business trip to Germany. Still very miffed about missing our family vacation but I'm trying to make the best of it (also I'm trying not to cry so I don't dwell on it too much).
  • I flew with Lufthansa, the parent company of German Wings. Before the plane took off the captain announced that they implemented the two-person policy in the cockpit, and when we landed, they thanked us "for your confidence in us". Read: We are not suicidal, see?. On the one hand I feel bad that they even have to say this at all, but on the other hand what happened to that plane was scary shit. How cute are the snacks, though?

Pretzel clouds and Plane cookies

  • During the first twenty minutes of a twelve-hour flight I spilled Coke all over myself. Fun. Thank goodness I brought extra socks.
  • I watched football on the plane, because it's how I deal with my fear of flying now. I also saw Best Exotic Marigold Hotel, which I surprisingly liked. I also tried watching Gravity, but I found it so hard to focus on anything but Matthew McConaughey's skin. The dude is ORANGE.

The hotel's breakfast spread. Two weeks of this, guys. I'm praying my trousers still fit by the end of it all.

  • First things out of the suitcase: skincare ^^



  • Easter Monday is still a holiday in these parts, so I'm off to Frankfurt later and hopefully there is at least one shop open.
  • Last but not least, my Kindle broke *sniff*. I'm still hoping there's still a firmware patch that would fix it, but it has been four years and Blackie Leithold has served me well. Say hello to Schatz. 


No comments
31 March 2015

Kitchen Misadventures: Stuffed Squid

Not gonna lie, I was pleasantly surprised with how well this turned out. And it's pretty easy, too!


I don't cook squid a lot because it can be very unforgiving when overcooked by mere seconds. But after running out of protein options in the grocery I thought I'd experiment a bit (I was also secure in the knowledge that there is a can of spam in our pantry, so there is no going hungry should things go awry).

First, I cleaned the squid and marinated it in a mixture of lemon juice and soy sauce. For the stuffing I chopped a tomato, half an onion, and a couple of chillies. I also added some chopped galangal, which is a sort of Thai ginger-but-not-quite. It came with one of those Tom Yum vegetable packets, along with a few stalks of lemongrass which I split lengthwise and inserted into the squid cavity as well.

I then placed the stuffed squid into an aluminum foil packet, together with a knob of butter and the marinade. This went into the pre-heated air fryer for about six minutes, after which I opened the packets so the squid can brown and the liquid can reduce, and let it broil for ten more minutes.

Et voila, lunch is served.
The only thing I would change for next time is to maybe buy more squid. ^^
No comments