I need to stop spending and try to clean my pantry by using all the ingredients (not in the same time of course). So I am adding this recipe inspired by Korean Beef Stew with a twist of noodles and vegetables. It did taste like Korean Beef Stew with not much of the sauce.
I believe I am going to make this again some time soon.
1 to 1 1/2 cup beef sirloin (or any tender part) cut into thin strips
3 - 4 tbsps. soy sauce
1 - 2 tbsps. sugar
2 tsps. red chili flakes in oil (adjust according to preferred heat)
lemon juice from 1/4 of a lemon
2 tbsps. garlic, minced
2 tbsps. ginger, cut into 1/2 inches long match sticks
1/3 cup onion, sliced thinly
1 tbsp cooking oil (canola or vegetable)
1 cup snow peas, cleaned
1 cup carrots, cut into thin 1/2 inches long
175 - 200 grams vermicelli noodles, soaked
1 tbsps. sesame oil
Marinate beef in 3 tbsps. soy sauce, 1 tbsp. sugar, red chili flakes for atleast 1 hour.
Heat 1 tbsp. cooking oil in a wok and stir fry garlic, ginger. Add beef and saute until the beef' is browned. Add snow peas and carrots and onions. Stir fry for about 1 to 2 minutes or until the vegetables are slightly done but still crunchy. Add remaining soy sauce and sugar and adjust according to taste.
Drain vermicelli and add to the beef. Stir until all ingredients are throughtly mixed. Serve hot.
Serves about 4 persons.
Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts
2012-03-04
2011-10-26
Chicken with Peanut Sauce
We have a couple of jars of peanut butter that I brought home for Mom. Not being to crazy with peanut butter, this was sitting in the pantry for the longest time that I thought try cooking with it in a regular dish. I know there are a few dessert recipes that I can use this with... maybe the next posting...
This dish is pretty interesting and very quick to do. I thought the sprouts brought an interesting texture and the ginger gave it zing. Instead of using noodles just as the original recipe called for, we had this over rice and it tasted pretty good. Let me know what you think.
1 Tbsp. cooking oil (vegetable or canola)
1 medium red bell pepper, julienned
4 spring onions, sliced diagonally into 1/5 inch width
150 grams bean sprouts, cleaned (the original only required 60 grams)
500 grams (1 lb) chicken fillet, cubed
2 tsps. soy sauce (the original required 2 tbsps., I reduced it because I find it too salty)
140 grams smooth peanut butter (about 8-10 tablespoons)
1 to 1 1/2 tsp. grated fresh ginger
110 ml (4 fl oz) chicken stock
In a hot wok, place 1/2 tbsp. saute chicken until the juices run clear and all sides are cooked. Do not over cook the chicken else it might become dry. Set this aside. In the same wok, add the rest of the oil and saute pepper, bean sprouts and spring onions until tender but still crunchy. Set this aside.
Mix soy sauce, peanut butter and ginger in a sauce pan over medium heat. Add the chicken stock and mix well and heat through. Add chicken and veggies and toss to coat. Pour over cooked (250 grams) Chinese noodles or hot steaming rice.
This dish is pretty interesting and very quick to do. I thought the sprouts brought an interesting texture and the ginger gave it zing. Instead of using noodles just as the original recipe called for, we had this over rice and it tasted pretty good. Let me know what you think.
1 Tbsp. cooking oil (vegetable or canola)
1 medium red bell pepper, julienned
4 spring onions, sliced diagonally into 1/5 inch width
150 grams bean sprouts, cleaned (the original only required 60 grams)
500 grams (1 lb) chicken fillet, cubed
2 tsps. soy sauce (the original required 2 tbsps., I reduced it because I find it too salty)
140 grams smooth peanut butter (about 8-10 tablespoons)
1 to 1 1/2 tsp. grated fresh ginger
110 ml (4 fl oz) chicken stock
In a hot wok, place 1/2 tbsp. saute chicken until the juices run clear and all sides are cooked. Do not over cook the chicken else it might become dry. Set this aside. In the same wok, add the rest of the oil and saute pepper, bean sprouts and spring onions until tender but still crunchy. Set this aside.
Mix soy sauce, peanut butter and ginger in a sauce pan over medium heat. Add the chicken stock and mix well and heat through. Add chicken and veggies and toss to coat. Pour over cooked (250 grams) Chinese noodles or hot steaming rice.
2011-05-31
Honey Ginger Pork with Noodles
I have been quiet and in hiding again for the longest time - almost a year.
Things have been busy with moving from one place to another, getting re-adjusted with the environment and trying to find friends and comfort zone. Now that I am back home to where everything began, I can write again. Of course, in the span that I have been gone, I have tried a number of recipes which deserves sharing... I will of course in due time write everything down else I may forget. Besides, this beats bringing along tons of cooking books and magazines for reference. :)
So allow me to start with this sweet, gingery tender pork with taste rice noodles. I am now challenging myself to use the opened bottles/cans of sauces or what not that have been ignored in the refrigerator. So for this challenge, I had to use the sweet soy sauce. It turned out pretty good thanks to a recipe came across online. Of course, I didn't follow everything to the letter. So here is my version:
2 tbsps. honey
1 1/2 cm piece ginger, peeled and minced or grated
4 large cloves of garlic, peeled and minced
1 tsp. sesame oil
1/4 cup kecap manis or sweet soy sauce
500g pork fillet, trimmed, sliced into 1/8" wide strips
4 tbsps. canola
1 onion, peeled and sliced
1 red bell pepper, seeded and sliced into strips
1 large chayote, peeled and sliced into 1/4" wide sticks, blanched.
250 grams rice noodles (in this case, I used bihon)
Marinate pork strips in honey, ginger, garlic, sesame oil and kecap manis for atleast 4 hours. (I prefer to marinate it overnight to have a more flavorful meat).
In a wok, place 2 tbsps. oil and stir fry the marinated pork. Reserve the marinade and set this aside. Stir for about 3 minutes until the pork is seared through. (If you are not sure if the pork is cooked, add about 1/2 cup water and let it simmer with a cover. Let the liquid dry up.) Set this aside once done.
Pour remaining oil in the wok and add in onions, bell pepper, marinade and noodles. Add enough water to cook the noodles through. Mix in the pork and chayote. Serve hot.
Pork can be replaced with chicken or beef.
Things have been busy with moving from one place to another, getting re-adjusted with the environment and trying to find friends and comfort zone. Now that I am back home to where everything began, I can write again. Of course, in the span that I have been gone, I have tried a number of recipes which deserves sharing... I will of course in due time write everything down else I may forget. Besides, this beats bringing along tons of cooking books and magazines for reference. :)
So allow me to start with this sweet, gingery tender pork with taste rice noodles. I am now challenging myself to use the opened bottles/cans of sauces or what not that have been ignored in the refrigerator. So for this challenge, I had to use the sweet soy sauce. It turned out pretty good thanks to a recipe came across online. Of course, I didn't follow everything to the letter. So here is my version:
2 tbsps. honey
1 1/2 cm piece ginger, peeled and minced or grated
4 large cloves of garlic, peeled and minced
1 tsp. sesame oil
1/4 cup kecap manis or sweet soy sauce
500g pork fillet, trimmed, sliced into 1/8" wide strips
4 tbsps. canola
1 onion, peeled and sliced
1 red bell pepper, seeded and sliced into strips
1 large chayote, peeled and sliced into 1/4" wide sticks, blanched.
250 grams rice noodles (in this case, I used bihon)
Marinate pork strips in honey, ginger, garlic, sesame oil and kecap manis for atleast 4 hours. (I prefer to marinate it overnight to have a more flavorful meat).
In a wok, place 2 tbsps. oil and stir fry the marinated pork. Reserve the marinade and set this aside. Stir for about 3 minutes until the pork is seared through. (If you are not sure if the pork is cooked, add about 1/2 cup water and let it simmer with a cover. Let the liquid dry up.) Set this aside once done.
Pour remaining oil in the wok and add in onions, bell pepper, marinade and noodles. Add enough water to cook the noodles through. Mix in the pork and chayote. Serve hot.
Pork can be replaced with chicken or beef.
2010-07-27
Another Baked Macaroni
I guess we are just fanatics for baked macaroni so I made with what was available in the kitchen. It came out pretty well - a Filipino-style sauce which mom likes.
Ingredients:
1/2 kilo (1 lb.) lean pork, ground
4 cloves garlic, minced
1 cup onion, minced
1/3 cup green and red bell pepper, minced
1 kg tomato sauce
3 tbsp. soy sauce
1 tsp. black pepper
1/2 tsp. salt
1 tbsp. chili powder
2 tbsps. sugar
1 bay leaf
1/3 cup milk
500 grams elbow noodles, cooked
1/2 to 1 cup grated cheese
2 tbsps. parsley, chopped
In a sauce pan, saute meat on medium heat until everything is brown. Keep sauteing until the meat is dried out of its juices. Set aside. Add 2 tbsps. olive oil and saute onions, bell pepper and garlic until the onions are translucent. Add in the meat and continue to stir until the ingredients are well blended. Add the soy sauce, salt and black pepper. Pour the tomato sauce and stir until it boils. Reduce the heat and add the sugar and chili pepper and bay leaf. Simmer the sauce for about 10-15 minutes stirring occasionally to avoid the bottom from sticking and burning. Adjust the seasonings based on your taste then add milk to make a creamier sauce. Simmer for additional 3 minutes then turn heat off. Let the sauce cool and let it sit overnight in the refrigerator to allow the spices to marry together with the sauce.
Cook noodles and drain. Mix the noodles with the meat sauce. Pour into a baking dish and top with the grated cheese. Sprinkle the parsley and bake at 350F for 5-8 minutes until the cheese melts and tops slightly turns brown.
Ingredients:
1/2 kilo (1 lb.) lean pork, ground
4 cloves garlic, minced
1 cup onion, minced
1/3 cup green and red bell pepper, minced
1 kg tomato sauce
3 tbsp. soy sauce
1 tsp. black pepper
1/2 tsp. salt
1 tbsp. chili powder
2 tbsps. sugar
1 bay leaf
1/3 cup milk
500 grams elbow noodles, cooked
1/2 to 1 cup grated cheese
2 tbsps. parsley, chopped
In a sauce pan, saute meat on medium heat until everything is brown. Keep sauteing until the meat is dried out of its juices. Set aside. Add 2 tbsps. olive oil and saute onions, bell pepper and garlic until the onions are translucent. Add in the meat and continue to stir until the ingredients are well blended. Add the soy sauce, salt and black pepper. Pour the tomato sauce and stir until it boils. Reduce the heat and add the sugar and chili pepper and bay leaf. Simmer the sauce for about 10-15 minutes stirring occasionally to avoid the bottom from sticking and burning. Adjust the seasonings based on your taste then add milk to make a creamier sauce. Simmer for additional 3 minutes then turn heat off. Let the sauce cool and let it sit overnight in the refrigerator to allow the spices to marry together with the sauce.
Cook noodles and drain. Mix the noodles with the meat sauce. Pour into a baking dish and top with the grated cheese. Sprinkle the parsley and bake at 350F for 5-8 minutes until the cheese melts and tops slightly turns brown.
2010-02-20
Left Over Chicken Noodle Bake
I can't think of a better title for this entry but this one of the fun things I have done so far.
We had a get together, my friends and I, and had left overs. We had about 8-10 store-bought dry fried chicken which no one wanted to eat even after the event. I didn't want to throw it away so I had to think of something to make this more appealing using what ever I had in the kitchen. First, I thought of mixing everything with cream of mushroom, noodles and cheese to bake. After taking the meat from the bones, one can will not make it. Luckily, I had a few cans of diced and stewed tomatoes and that did the trick. :)
8-10 pieces of left-over fried chicken
5 large cloves of garlic, minced
1 large onion, diced
3 tbsps. olive oil
1 tbsp. butter
1 teaspoon all-purpose seasoning or italian seasoning
4 cans of any combination of diced tomatoes, stewed sliced tomatoes*
1 - 1/2 tbsps. soy sauce
salt and pepper to taste
a handful of chopped flat leaf parsley or basil leaves
500 grams of dried pasta noodles, cooked
grated cheese
Remove the meat from the bones and dice the meat. Set this aside.
In a large pot, heat the oil and butter then saute the garlic and onions. Once the onions have caramelized and the garlic slightly brown, add the meat and saute for another 5 minutes until it is heated through. Pour the canned tomatoes and stir. Add about 1 cup of water and season with the italian seasoning, salt, soy sauce, and pepper. Cover the pot and let it simmer for about 8 minutes, stirring occasionally to avoid the bottom from burning. Adjust the seasonings.
Cook the noodles using the package instructions. Drain. Place the noodles in a baking dish and pour the chicken tomato mixture over it or mix the noodles into the chicken tomato sauce and gently mix everything together then pour into a baking dish. Top with the chopped parsley or basil. Sprinkle over the grated cheese and bake in a 350 pre-heated oven for about 10 minutes.
Notes:
This can be any flavor of your choice. I used 2 cans of roasted garlic and basil and 1 can of basil and oregano and 1 can of stewed Italian seasoned tomatoes.
We had a get together, my friends and I, and had left overs. We had about 8-10 store-bought dry fried chicken which no one wanted to eat even after the event. I didn't want to throw it away so I had to think of something to make this more appealing using what ever I had in the kitchen. First, I thought of mixing everything with cream of mushroom, noodles and cheese to bake. After taking the meat from the bones, one can will not make it. Luckily, I had a few cans of diced and stewed tomatoes and that did the trick. :)
8-10 pieces of left-over fried chicken
5 large cloves of garlic, minced
1 large onion, diced
3 tbsps. olive oil
1 tbsp. butter
1 teaspoon all-purpose seasoning or italian seasoning
4 cans of any combination of diced tomatoes, stewed sliced tomatoes*
1 - 1/2 tbsps. soy sauce
salt and pepper to taste
a handful of chopped flat leaf parsley or basil leaves
500 grams of dried pasta noodles, cooked
grated cheese
Remove the meat from the bones and dice the meat. Set this aside.
In a large pot, heat the oil and butter then saute the garlic and onions. Once the onions have caramelized and the garlic slightly brown, add the meat and saute for another 5 minutes until it is heated through. Pour the canned tomatoes and stir. Add about 1 cup of water and season with the italian seasoning, salt, soy sauce, and pepper. Cover the pot and let it simmer for about 8 minutes, stirring occasionally to avoid the bottom from burning. Adjust the seasonings.
Cook the noodles using the package instructions. Drain. Place the noodles in a baking dish and pour the chicken tomato mixture over it or mix the noodles into the chicken tomato sauce and gently mix everything together then pour into a baking dish. Top with the chopped parsley or basil. Sprinkle over the grated cheese and bake in a 350 pre-heated oven for about 10 minutes.
Notes:
This can be any flavor of your choice. I used 2 cans of roasted garlic and basil and 1 can of basil and oregano and 1 can of stewed Italian seasoned tomatoes.
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