Bee Hoon (first attempt)

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I found a recipe for bee hoon while browsing news articles on The Straits Times one day and since I had never attempted to cook this very popular dish before, I thought why not? So here’s the recipe along with some tweaks. 

  • INGREDIENTS

    •One 397g can of pork leg with mushrooms

    •One 397g can of stewed pork

    •400g beehoon (rice vermicelli)

    •6 to 8 cloves garlic 1 small head green cabbage, about 500g

    •3 small carrots, about 300g in total

    •4 to 5 large red chillies

    •100g scallions

    •2 Tbs cooking oil

    •2 Tbs oyster sauce

    •120g cooked chestnuts

    •White pepper to taste

    •Salt or light soya sauce to taste

    •Fried shallots for garnish (optional)

    •Sambal belacan for serving (optional)

  • METHOD

    1. The night before cooking the dish, place the cans of pig trotter and stewed pork in the refrigerator.

    2. The next day, place the beehoon in a large mixing bowl and cover with room-temperature tap water. Make sure the noodles are submerged and let soak for 30 minutes while you prepare the rest of the ingredients.

    3. Peel the garlic and chop finely.

    4. Remove the outer leaves of the cabbage, cut the head of cabbage in half. Cut out and discard the root. Cut into strips about 0.5cm wide. Peel the carrots, slice crosswise on the diagonal. Stack the slices and cut into thin strips.

    5. Slice the chillies thinly crosswise on the diagonal. Cut off and discard the roots of the scallions. Cut the scallions crosswise into 4- to 5cm-long pieces.

    6. Remove the cans of pork from the refrigerator, open them and, using a teaspoon, scoop out the white, solidified fat that has risen to the top. Drain the beehoon.

    7. Place a wok or large frying pan over medium high heat. Add the cooking oil. When it is hot, add the carrots and stir-fry about one minute. Add the garlic and stir-fry about 30 seconds or until fragrant, but not burnt. Add the cabbage, stir well to mix with the carrots and garlic. Add the oyster sauce and stir-fry until the cabbage is completely wilted.

    8. Scoop the pork into the wok with a spoon, let cook until the jellied stock melts. Add the chestnuts and stir well. Add white pepper to taste.

    9. When the mixture comes to a boil, add the drained beehoon to the wok and mix well with the other ingredients using a pair of cooking chopsticks or tongs. Cook until the beehoon has soaked up the liquid. If the noodles seem dry, add a little water or chicken stock. Have a taste and add salt or light soya sauce if needed.

    10. Add the sliced chillies and scallions, mix well and cook another two to three minutes. Transfer into a large serving bowl or claypot. Sprinkle fried shallots (if using) over the noodles. Serve immediately with belacan (if using).

    Serves six to eight

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creamy garlic herb mushroom spaghetti

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And here’s the second recipe I tried. 

Author: Pinch of Yum

Serves: 4 huge servings

Ingredients

  • 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced, divided
  • 16 ounces fresh mushrooms, sliced
  • 2 tablespoons flour (or whole wheat flour)
  • 1 teaspoon herbes de provence
  • 1½ cups milk
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • additional ¼ cup water, broth, milk or cream (optional)
  • ¼ cup fresh parsley (more to taste)

Instructions

  1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
  2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
  3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
  4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

Recipe by Pinch of Yum at http://pinchofyum.com/creamy-garlic-herb-mushroom-spaghetti

Pasta with Mushrooms and Prosciutto

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Cooked more this week and found 2 gems of mushroom pastas. Here’s the first one:

Ingredients

4 SERVINGS

  • ¼ cup plus 2 tablespoons olive oil
  • 2 ounces thinly sliced prosciutto (about 6 slices)
  • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
  • 2 medium shallots, finely chopped
  • 1 teaspoon thyme leaves, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 cup chicken stock or low-sodium chicken broth
  • 12 ounces pappardelle or fettuccine
  • ⅓ cup heavy cream
  • 2 tablespoons unsalted butter

Preparation

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

From: http://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto

Truffle Miso Fettuccine with Seared Scallops

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This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen

I added in Chinese style pan fried prawns because they’re my favourite type of prawns. 

Ingredients:

  1. 250g San Remo Fettuccine

  2. 1 tbsp black truffle paste

  3. 6-8 large scallops

  4. 200g Swiss Brown mushrooms (halved)

  5. 3 tbsp olive oil

  6. 2 shallots (minced)

  7. 1 tbsp butter

  8. Splash of white wine (optional)

  9. 120ml cooking cream

  10. 1 tbsp white miso (mixed with 1 tbsp of hot water)

  11. 2½ tsp salt

  12. Salt & pepper to taste

  13. 2 tbsp chopped parsley

  14. 1 tsp truffle oil

Steps:

  1. Season scallops with a drizzle of olive oil, salt and pepper

  2. Sear on high heat a minute on each side, until golden brown. Set aside

  3. Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente

  4. In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over

  5. When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter

  6. Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away

  7. Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat

  8. Add the cooked Fettuccine and toss

  9. Plate pasta and add seared scallops on top

  10. Garnish with chopped parsley and a drizzle of truffle oil

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

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I tried this recipe from epicurious as I was looking for recipes to use up my white wine. It was surprisingly easy to cook and delivered a very simple and delicious meal!

YIELDMakes 8 servings

INGREDIENTS

  • 2 3 1/2-pound whole chickens, each cut into 8 pieces
  • 5 whole heads of garlic, cloves separated (about 70), unpeeled
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups dry white wine
  • 6 very large fresh thyme sprigs

PREPARATION

  1. Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
  2. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
  3. Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

Coq Au Chardonnay

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I have never actually tried French food, only this white wine chicken from a casual restaurant called Poulet. Did a quick search online and found this fab recipe

Author: Julia Frey of Vikalinka

Recipe type: Main

Cuisine: French

Serves: 4-6

 

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4-5 strips of bacon/pancetta, chopped
  • 4 garlic cloves, thinly sliced
  • 8 chicken pieces on the bone, thighs and legs
  • 250g Cremini mushrooms, whole or halved
  • 500ml/2/3 of a bottle Chardonnay
  • 250ml/1 cup double/whipping cream
  • salt & pepper to taste
  • handful flat leaf chopped parsley


Instructions

  1. Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
  2. Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
  3. Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
  4. Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
  5. Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
  6. Add cream and simmer for 10 minutes longer.
  7. Sprinkle with chopped parsley before serving.
  8. Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.


Garlic Butter White Wine Prawn pasta

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I had a nice bag of prawns in my fridge and an opened bottle of white wine last night, so I decided to try the internet and find a good recipe for white win prawn pasta. I found this recipe from pinchofyum and decided to modify it based on some prior experience (I actually have ample cooking experience now to make my own modifications, whee! At the start of this blog, I was mostly cooking out of need and a desire to learn to cook.) The result was a flavorful spaghetti and prawns which tasted heavenly. Try it!

I’ll post my modifications instead of the actual recipe. My recipe serves 4 adults, or 3 very hungry adults.

Ingredients

  • spaghetti for 4
  • 500g of medium sized prawns (deveined), shells and head removed and saved for later
  • 5 cloves of garlic, minced
  • pot of water enough to cover the spaghetti
  • salt and pepper
  • olive oil
  • 2 tablespoons of unsalted butter
  • 1 cup of white wine
  • 3 tablespoons of heavy cream
  • 1/2 cup of grated Parmesan cheese
  • any dried herbs you have in your pantry (oregano, basil, thyme, rosemary…

Method

  1. Boil the pot of water with the shells and heads of prawns for approximately 20 minutes. You can mash up the shells and heads too, to extract more flavour from it. If you have saved up heads and shells of prawns from previous cooking in your freezer, feel free to dump them all in. It will really flavour the spaghetti later on.
  2. Dump the heads and shells of prawns, and add 1 teaspoon of salt and a drizzle of olive oil to the still boiling stock. Add in the spaghetti and get ready a big skillet (big enough to hold your prawns and spaghetti).
  3. Heat skillet on medium high heat and melt butter. Once butter is melted and sizzling, add in your prawns and garlic. Turn prawns once it browns, about 2-3 minutes on each side.
  4. Once both sides of the prawns are browned, add in white wine and let it boil. Allow wine to evaporate until it is left with half of what you started with. Add in the heavy cream and dried herbs. Stir it all in and turn off flame.
  5. Get spaghetti out of the stock. Add cheese into skillet and mix it in. Pour spaghetti into skillet and mix very well.
  6. Add some salt and pepper on top of the spaghetti, dish up onto individual plates and add any leftover Parmesan cheese on top of each plate. And you’re ready to serve!