Saturday, 30 October 2010
Friday, 15 October 2010
This is an easy bento to prepare =) and you can add anything you like or anything that's in your fridge. It's quite free and easy one. Basically you can cook it like instant noodles but not so soupy that's all.
Veggies (cai xin/xiao bai cai)
2 tsp light soy sauce
1 tsp oyter sauce
2 tsp sesame oil
about 0.5 - 1 cup of water depending on whether you like yours dry or with gravy. Adjust moisture level to your liking.
marinate meat with 1 tsp soy sauce and 1 tsp sesame oil. boil water and throw in veggies and meat followed by noodle. keep poking noodles until it loosens. you may have to add more water if the noodles don't touch the water or you can remove the cooked ingredients and mix them back when noodles are done. once noodles have loosened, add oyster sauce, soy sauce, cover and let stew. noodles take a total of about 5 mins to cook. when done, add sesame oil and stir around. of cos you can adjust it to your taste.
i packed the noodle and gravy (about 1/2 cup) separately when i brought this to work. before eating, pour the gravy over and microwave for 2 mins. wa, delicious! invent your own version. a colleague, HY, fries the noodles.
Tuesday, 12 October 2010
This very easy dish is from Nigella Lawson. I used sole fish. Cod will taste even nicer =) You can try with prawns too and make ebi fry but it's not easy to get the prawn to be straight. I will try it next time and share it if i do.
Japanese breadcrumbs are used
White fish fillets
1 beaten egg
Salt and pepper
Tartare sauce or chilli sauce for dip
lemon wedge to squeeze over the cutlets (optional)
Oil for frying
Prepare your "assembly line" of flour, beaten egg and breadcrumbs.
Cut fish into large pieces (about Fillet O Fish size or smaller, personal preference). Rinse and dry thoroughly using kitchen paper (this is to avoid having oil splats when frying). Sprinkle with pepper and salt on both sides.
dredge through corn flour, knock off excess, dredge through egg, and coat with breadcrumbs. it's easier to grab breadcrumbs from the side and pack them on the top then roll around on the sides. repeat for all pieces and place on a dry plate.
heat oil. test with bamboo chopsticks. when small bubbles appear on the sides of the chopsticks when the tips are placed in the oil, it's ready.
shallow fry the pieces on both sides until golden brown.
i kept some in the fridge and brought them to work the next day. popped them in the toaster oven and they came out nice and crisp =)
enjoy and drink herbal tea after that cos it's quite heaty =P
Keep any leftover breadcrumbs in a ziplock bag and store in the freezer.