When I Cook!

Food For The Body Is Not Enough!
There Must Be Food For The Soul!

Here are three dishes that truly sate my soul!

Let's get right to it, shall we!?

And so you don't get bored, as you read on through; here's some music for you soul as well - 312 Hill by DJ Yush.

1

Macaroni Arrabiata con Polo 

Ingredients:

Macaroni
Minced Meat 100g
1 Onion
3 Tomatoes
7-11 cloves of Garlic
Fresh Basil/Parsley
100g Butter
Red-Chili flakes
Black Pepper powder
Italian Mixed Herbs
1 Cup of Chicken/Vegetable Broth (White wine preferably)

Prep.:

Semi-cook the macaroni, and soak in iced water for 5 minutes; drain off excess water.
Chop the garlic, basil/parsley, onion and tomatoes.

Cooking:

...when it comes to this dish, the macaroni need not be something to worry about; rather it's the Arrabiata sauce that needs attention. The method for the same is as follows.
In a pan melt the butter, saute the garlic & chili flakes. Add the chopped onions and saute till they begin to exude water. Sprinkle the Italian mixed herbs and add the chopped tomatoes. Mix well; place lid on pan and cook on simmered heat for 5-7 minutes. Remove lid, add half a cup of the broth/wine. Cook on reduced flame/heat for another 3-5 minutes and add salt & black-pepper powder as desired.
Add the semi-cooked macaroni into the pan, mix gently till the sauce coats all of the pasta. Pour the remaining broth/wine, place lid on pan and cook on low/reduced heat for another 10-15 minutes.

Service:

Garnish with fresh chopped basil/parsley.

--- xo ---

2

Hakka Noodles Tossed With Mushroom & Broccoli and Ginger Chicken

Ingredients:

Hakka Noodles
Boneless Chicken Cut-pieces 100g
Dark Soy Sauce
3 Green Chilies
Chopped Broccoli & Mushrooms
1 inch of Ginger
Refined cooking oil (preferably peanut)
2 onions
1 tomato
Salt

Prep.:

Boil the noodles, drain off excess water and soak in iced water for 5-10 minutes.
Chop the green chilies, ginger, broccoli & mushrooms, onions and puree the tomato.

Cooking:

For the noodles - Drain the iced water from the noodles.  In a round-bottom wok, heat 3-5 tablespoons of cooking oil.
Add 1 green chili, saute till you smell the aroma. Add the broccoli & mushrooms, saute for another 3-5 minutes.
Add 3 teaspoons of dark soy sauce, salt & black-pepper powder(as per desired taste) and saute saute on reduced heat/flame for a couple of minutes.
Finally add the noodles and gently mix with the contents of the wok; et voila, noodles are ready.
For the ginger chicken gravy - Heat oil in a wok, add the chopped ginger and 2 green chilies; saute till you can get the scent of the ginger & chilies.
Add the chopped onions, saute till they begin to lose moisture.
Pour 2 teaspoons of dark soy sauce and salt & black-pepper powder (as per taste) and mix well.
Toss in the boneless chicken pieces, and saute on high flame for 3 minutes.
Add the pureed tomato and mix well; reduce heat/flame and place a lid on the wok. Cook with lid on for additional 3-5 minuted.

Service:

Serve on a plate or in a round personal bowl, with chopsticks/fork. Garnish with slivers of boiled egg-white or finely chopped coriander/cilantro or both.

--- xo ---

3

Sear-Grilled Chicken with Bechamel Sauce and Cob of Corn.

Ingredients:

Chicken Breast Fillet
Cob of Corn
Rice Flour
l cup of Milk
50g Butter
100g cheese
100g Mix of Chopped Assorted Vegetables
Salt & Black Pepper powder

Prep.:

In a dish boil the cob of cob, in another boil the vegetables.
Drain off excess water from the corn & vegetables and refrigerate till required.
Shred/grate the cheese.
Rub the fillet with Salt & Black Pepper powder.

Cooking:

In a wide-pan skillet, melt 50g butter and sear the chicken fillet on all sides. Reduce the flame/heat and place lid on pan and cook the fillet in its own steam for 5-7 minutes.
For the Bechamel, in a pan melt the remaining bit of butter; reduce the flame/heat and add 3 tablespoons of rice-flour, mix well. Pour 1 cup of milk into the pan, and whisk thoroughly to rid the mixture of lumps. Add salt & black-pepper powder as per liking and also add the shredded cheese. Maintain the heat/flame at low, whisk the butter into the sauce; if the sauce is getting too dense, whisk in another 1/2 cup of milk.

Service:

Carve the fillet into half-inch slices.
Add the refrigerated veggies to the Bechamel and give it a gentle mix.
Place the cob of corn and chicken fillet; pour the bechamel on top of the chicken.
Garnish with freshly chopped basil/parsley and black-pepper powder.

... xo ...

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