Chow mien...chicken

Ingredients

3 Chicken Thighs, deboned and cubed
10 pcs fish balls, quartered
400g fresh fine egg noodles
1 small shallot, thinly sliced
3 cloves garlic, minced
1 tsp ginger paste
2 tbsp peanut oil
1 tsp sugar
1 stalk celery, julienned
6 pcs dried shitake, rehydrated and sliced
1 carrot, julienned
6 stalks garlic sprouts, julienned
3 stalks spring onions, julienned
1 tsp corn Starch
1 tbsp hoisin sauce
4 tbsp soy sauce
4 tbsp Chinese cooking wine
chicken stock

Method

1. In a very hot wok add peanut oil and stir fry chicken for 1 minute, remove from wok then set aside.
2. Add fishballs stir fry for 1 minute then remove from wok and set aside.
3. Lower the heat to medium high, then add garlic, ginger and shallots.
4. Toss the mushrooms, garlic sprouts and celery stir fry for 30 seconds then add carrots, stir fry for additional 30 seconds, remove from wok then set aside.
5. Mix corn starch with 1 cup chicken stock, hoisin sauce, soy sauce and cooking wine pour into wok and bring to a boil.
6. Add noodles and give it a good mix making sure that all noodles are coated with the gravy.
7. Put back the fish balls, chicken and vegetables, mix well then serve.
8. Top with spring onions.

Noodles with seafood

Ingredients

1 medium sized fleshy white fish, filleted and sliced
3 large squid, sliced
2 cups medium sized shrimps, shelled and deveined
1 cup celery sticks, sliced
1 large carrots, julienned
400 g fresh egg noodles
1 large red onion, sliced
6 cloves garlic, minced
1/4 cup soy sauce
1 cup flour
seafood stock/maggi cube
salt
fish sauce
freshly ground black pepper
oil
2 lemon

Method

1. In a mixing bowl marinate fish in lemon juice and a dash of salt.  Then on a plate place flour and coat fish evenly.
2. In a deep fryer, add fish and deep fry for 3 minutes.  Remove from oil then set aside.
3. In a wok, add oil then quickly fry shrimps and squid for around 2 minutes, remove squid and shrimp from wok then set aside.
4. Now saute garlic and onions.  Then add celery.
5. Now add 1/2 cup of seafood stock, soy sauce and bring to a rigorous boil, then add the fresh noodles constantly stir frying, add more stock if noodles is drying out.  Do this for 3 minutes.
6. Add the carrots and mix well.
7. Season with fish sauce and pepper, the add the fish before serving.

Satay Chicken Noodles

Recipe Ingredients

(Serves 4)

• 450g  noodles
• 2 tsp oil
• 350g chicken thigh fillets, thinly sliced
• 1 medium (120g) carrot, sliced
• 1 1/2 cups (100g) mushrooms, sliced
• 1 bunch bok choy, chopped
• 1 pkt MAGGI Satay Chicken Recipe Base
• 3 tsp MAGGI Fish Sauce
• 1 cup (250mL) water
• 375mL can CARNATION Light & Creamy Coconut Flavoured Cooking Milk

How to make

1. Place noodles in a medium heatproof bowl; cover with boiling water, stand until tender; drain. Set aside.

2. Heat a medium frying pan over high heat; add oil and chicken, cook 2 minutes; add carrot and mushrooms; cook a further 1 minute.

3. Add bok choy and combined MAGGI Satay Chicken Recipe Base, MAGGI Fish Sauce, water and CARNATION Light & Creamy Coconut Flavoured Cooking Milk; stir until sauce just boils; serve over noodles.

Preparation time:
15 minutes

Cooking time:
8 minutes

Singapore style Noodles

Recipe Ingredients

(Serves 4)

• 3 cups (750mL) water
• 2 pkt  Noodles Oriental Flavour
• 2 tsp oil
• 400g rump steak, thinly sliced
• 1 medium (150g) onion, thinly sliced
• 2 medium (240g) carrots, cut into strips
• 2 cups (160g) finely shredded cabbage
• 2 cups (160g) broccoli florets
• 2 tbsp Sweet Chilli Sauce
• 1 tsp grated ginger
• 1 clove garlic, crushed
• 1 tbsp cornflour
• 2 tbsp water, extra

How to make

1. Bring water to the boil in a medium saucepan. Break the noodles into the water with the contents of the flavour sachets. Cook for 2 minutes, drain, reserving 1 1/2 cups liquid; set aside.

2. Heat oil in a frying pan over high heat; brown steak in batches, remove and set aside.

3. Reheat frying pan; add onion and carrots, cook 3 minutes. Add reserved liquid and bring to the boil. Add cabbage, broccoli,  Sweet Chilli Sauce, ginger and garlic, cook 1 minute.

4. Combine cornflour and extra water. Stir into vegetables and bring to the boil. Add noodles and steak; cook a further 1-2 minutes, stirring. Serve immediately.

Preparation time:
15 minutes

Cooking time:
15 minutes

Creamy Spaghetti with Ham

Recipe Ingredients

(Serves 6)

• 500 g spaghetti
• oil spray
• 1 onion, finely chopped
• 150 g button mushrooms, quartered
• 2 cloves garlic, crushed
• 1 tbsp corn flour
• 375 mL CARNATION Light & Creamy Evaporated Milk
• 200 g lean ham, cut into strips
• 1 tbsp fresh parsley, chopped
• freshly ground black pepper, to taste

How to make

1. Cook pasta according to directions on pack.

2. Whilst the pasta is cooking. Spray a large frying pan with oil. Add onion and mushrooms and cook over a medium heat for 3 minutes or until soft. Add garlic and cook 1 minute.

3. Combine the cornflour and 1/4 cup CARNATION Light & Creamy Evaporated Milk.

4. Add the remaining CARNATION Light & Creamy Evaporated Milk to the pan with the cornflour mixture, stirring constantly until the sauce boils and thickens. Stir in ham and parsley, season to taste.

5. Drain pasta and return to saucepan. Add the sauce to the pasta and toss to combine.

Preparation time:
15 minutes

Cooking time

Pad Thai Recipe

Prep time: 20 min | Cook time: 10 min | Total time: 30 min
Yield: 2-3 servings

INGREDIENTS:

Sauce:

• 4 tablespoons lime or lemon juice
• 3 tablespoons fish sauce
• 3 tablespoons sugar
• 1-2 pinches crushed chilies or pepper flakes

Pad Thai:

• 2 tablespoons vegetable oil or canola oil
• 2 garlic cloves, minced
• 1 shallot, thinly sliced
• 1/2 lb. medium sized fresh prawns, cleaned and deveined (or 8 oz. chicken or diced tofu)
• 2 eggs, lightly beaten
• 8 oz. pad thai rice noodles (cooked, drained and rinsed as directed for stir fry)
• 1 cup fresh bean sprouts

Garnish:

• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons roasted peanuts, chopped
• 3 tablespoons scallions, thinly sliced
• 1 lime, cut into wedges

DIRECTIONS:

1. Mix together the sauce ingredients in a small bowl.
2. Heat wok or pan over high heat. Add oil, garlic, shallots and prawns. Cook until prawns are opaque; transfer to a bowl and set aside.
3. Add eggs to the pan (if there’s not much oil left in the pan, you can add a little splash – I didn’t need it), then scramble. Reduce the heat to low; add sauce and noodles. Toss until well mixed. Add prawns and bean sprouts. Toss well.
4. Garnish with cilantro, peanuts, scallions and lime wedges.

Chicken Noodle Soup Recipe

Chicken Noodle Soup 

Ingredients

This recipe calls for:

3 Stalks Celery

1/2 Medium Size Onion

1/2 Green Bell Pepper

1/2 Stick Butter

1/2 Teaspoon Salt

2 Teaspoons Parsley Flakes

1/8 Teaspoon Black Pepper

Dash of Cayenne

1 1/2 Cups Noodles

 8 Cups Rich Chicken Broth

2 Cup Half-and-Half

3 Tablespoons Flour 

1 Large Boiled Chicken

 

Chicken Noodle Soup Equipment

For this recipe you will need:

Large Saucepan

Cutting Board

Measuring Spoons

Measuring Cups

Knife

First Step: Vegetables

First you will need to chop up all the vegetables. This includes:

3 Stocks of Celery

1/2 Medium Size Onion

1 Green Bell Pepper

Second Step: Sauté

Once you have chopped up the vegetables sauté them with 1/2 stick of butter. Continually stir them to insure that they do not burn. 

Third Step: Adding Spices

Now add and stir in all the spices:

1/2 Teaspoon Salt

2 Teaspoons Parsley Flakes

1/8 Teaspoon Black Pepper

Dash of Cayenne

Forth Step: Noodles and Chicken Broth

Add to this mixture:

1 1/2 Cups Noodles

8 Cups Rich Chicken Broth

Allow this to simmer until the noodles are cooked.

Fifth Step: Flour and Half-and-Half

Now it is time to add:

2 Cups Half-and-Half

3 Tablespoons Flour

First mix the flour with a little of the heated mixture. Then fill the container you are using to mix the flour with more heated mixture before adding the flour. This prevents the flour from clumping. Let this continue to heat.

Sixth Step: Chicken

Now taking the meat from the boiled chicken tare it into bight size pieces like those shown in the pictures. After this add the chicken to your soup and let it continue to heat to your liking.

Chicken Noodle Soup

Now enjoy your chicken noodle soup!

From

http://www.myhomecooking.net

Vegetable chapati noodles

I know everybody will be confused with the name what is this chappathi, noodles.. whether is chappathi or noodles. Yes it is left over chappathi made like noodles. Absolutely the above picture is chappathi cut into thin strips and made like chineses vegetable noodles. So healthy with wheat and lovely colored vegetables with loades of vitamins. I am sure nobody can find out it is made of chapathi.. you can surprise them.. When I tried this for first time it was big hit so from that time if I have left over chapathi dough I use to make this. I know this will take time for cutting but do chappathi and when u find leisure time cut with kitchen scissors. Yah cooking is a art right so we need to cut and paste different things ... so Surely ur effort will reflect in your outcome.


For cutting to strips :

Take a chappathi cut to four quaters stack it and cut like thin strips. For each persons atleast you should have a bowl of stripped chappathi. For 3 person you should have 10 chappathi.




Ingredients :

Chappathi strips - 3 bowl
Beans - 1/4 cup chop like strips
Carrot- 1/4 cup julienned
Capsicum - 1/4 cup julienned
Cabbage - 1/2 cup stripped
Onion - 1/4 sliced
Garlic - 1 pod grated
Soya sauce - 1 tbsp
Chilli sauce - as required
Vinegar - 2 tsp
Salt , white pepper powder , black pepper - as required
oil for frying
spring onion for garnishing


Method :

1. Heat oil in a wok , add the beans first saute well followed by garlic, onion, carrot, capsicum, cabbage.
2. All this has to be done in high flame do not saute for long time because they will loose the crunchiness.
3. Add the chappathi strips and add salt, pepper powders, sauce, vinegar according to ur taste.
4. Toss well and garnish with spring onion.
5.Serve hot with tomato ketchup. Even if u like to add ketchup u can add while tossing. But i serve it separately.



Note :


1. Make chappathi bit stiff, do not make so soft.
2. Tossing has to done while the time of serving. It takes just 5 minutes.
3. Serve hot..
4. If you do not have the chappathi use multigrain tortillas too for making this.
5. If no vegetables just add only tomato, onion and normal seasonings..i will be posting that version too.