Thursday, April 19, 2018

CC#28: Noodles with minced meat in fermented bean sauce

This was an easy and tasty meal to make on a quiet day.
Hubby slurped this lunch up without any protest!
 
The first recipe from this book gifted me since last year by a sweet and adorable friend!
Noodles with minced meat and fermented bean sauce ~ pgs 154-155 of The Food of Taiwan by Cathy Erway.
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Cookbooks I am going through looking for ideas: 
Bottom two books were most recently gifted by a new friend who no longer cooks but know the these books will be put to good use (hopefully!) by me (those were her own words!)

Third book from bottom up is from New Zealand (gifted by my little sister!), very promising collection of recipes by cooks with very diverse backgrounds.
 
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I am sharing this recipe at Cookbook Countdown #28
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

Sunday, April 8, 2018

CC#28: Spinach and lemon soup

 Despite the color of this soup, it was delicious. Next time I shall substitute spinach with green bayam instead of red!
The usual start to any soup, saute the onions till soften, add chopped potatoes, and broth. 

add the milk, half the veg and let simmer.  Adjust seasoning to taste. At end of cooking time, add the balance of the Vegs.  Remove from heat, blend. Served hot, with garnish of lemon rind, or at room temperature next day.

         Recipe from pg 54 of
Gino's Italian escape,  a taste of the sun.
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I am sharing this recipe at Cookbook Countdown #27
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 


Saturday, April 7, 2018

CC#28: chicken in lemon herb sauce

Chicken in lemon and parsley (coriander) sauce
Recipe from pg 42-43 of
Pronto! Let's cook Italian in 20 minutes by Gino D'Acampo
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And since the challenge at Cookbook Countdown for this month is a one pot dish, I made my own version of Hainanese chicken rice.

I bought half a kampong chicken (got the seller to separate the whole leg, breast meat and the wing).  I trimmed the fat from the varous pieces for frying the sliced garlic, shallot and ginger to start the broth.  I also put the wing and whole leg in to brown the skin abit too.  Removed the leg but left the wing in the thermal pot, added enough water for making soup and for cooking the rice, and a veg stock cube.  Added sliced carrots and radish and leave to boil, and then simmer for half hour or til root vegetables are tender.

Remove soup from the thermal pot, heat up the pot again, add butter, then some fresh ginger slices saute till fragrant, add the basmati rice. Stir fry to ensure the grains are well coated with butter.  Add enough broth to cover the rice, add salt and pepper, stir.  Place the chicken leg on the rice (the broth should almost cover the meat).  Bring up the heat to boiling, let it boil for a couple of minutes, remove from heat and place the pot into the insulation pot. In two hours (or less) dinner is served.
Emily's version of Hainanese Chicken Rice!
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I am sharing this recipe at Cookbook Countdown #28
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown!