Black Pepper Steak
Steak for two
Coarse black pepper, lots
3 tbsp. Teriyaki sauce
1 tbsp. of dried herb, I used Oregano
4 easy steps:
1. Marinate the steak with A for overnight or at least two hours.
2. Fry the onion till brown and add garlic and mushroom. Fry till mushroom turn soft.
3. Sprinkle a generous amount of black pepper on the steak.
4. Pan-fry the steak the way you like it.
Vege and garlic mashed potato on the side.
1 kg of mid wing
1 tbsp. chinese cooking wine
1 tbsp. sesame oil
1/2 tbsp. sugar
1/4 tbsp. salt
1/2 tbsp. coarse black pepper
1/2 tbsp. fine pepper
1 tbsp. soy sauce
1 tbsp. dried herb (optional)
Oil, enough to cover 2/3 of the wings
4 easy steps:
1. Marinate the wings with the ingredients.
2. Coat the first batch of wings with the flour. Shake off the excess flour.
3. Heat the oil. You can either test with wooden chopsticks or the flour/ingredient mixture.
4. Fry the wings with medium fire till the bottom parts are golden and crispy. Then turn over the wings and continue to fry.
- Coat the wings just before frying for utmost crispiness.
- Use medium fire to control the frying process and also this will create less smoke.
- Drain the oil from the wings before transferring to a plate lined with kitchen towel.
Verdict: My hubby and his brothers finished the whole kg of wings. Guess those wings were cooked and tasty enough. This is my first time frying chicken wings. I’d say good effort myself .
Miso Fried Fish
2 sp. Miso paste
2 sp. Chinese cooking wine
1 sp. sugar
2 easy steps:
1. Marinate the fish with the ingredients, for at least twenty minutes. I had marinated it for 2 hours.
2. Fry the fish till golden brown.
Verdict: I found the fish nice because I like Batang, plus the miso wasn’t salty. Husband is not a fan of fish, so all I get is a “Nice” from him! :[
Coke Spare ribs
Spare ribs for two, poached
1 cup of coke
2 Tbsp. of soy sace
3 easy steps:
1. Fry the garlic till golden brown.
2. Add in the spare ribs, coke and soy sauce.
3. Cook with medium low fire till coke is almost dry and occasionally turn the ribs.
This is a dish that’s very, very easy to make, though it’s a bit too sweet for my hubby.
If you are not a minced garlic fan, the original recipe uses 3 cloves of garlic and remove before being served.
1 small carrot, sliced
1/2 lup cheong, sliced
1/2 cup of green peas
2 crab sticks, sliced
2 garlic clove, minced
2 eggs, beaten
1 tbl spoon of soy suace
Rice for two, cooked the day before and stored in fridge.
Only 5 steps:
- Heat the wok with 2 tbl spoon of oil. Stir fry the carrots and lup cheong for 5 mins.
- Add in the garlic, crab sticks and peas and stir fry for 2 mins.
- Add in rice and loosen the rice immediately, because by now the rice had taken the shape of the container.
- Add in seasonings, then follow by the beaten eggs.
- Stir fry and mix everything, until rice is well coated with the eggs.
This is a dish that’s very easy to make. I didn’t follow any recipe and just cook the way I planned. Just need to ensure rice is coated evenly with the egg.
Marinara Mushroom Madness
1 onion, sliced
3 garlic cloves, minced
4 tbl spoon of tomato pasta sauce
Prawns, peeled and devined
170ml of dry white wine
1 tea spoon of sugar
Pasta of your choice
Only 9 steps:
- Boil half a pan of water with salt and some oil.
- Add pasta in till al dente.
- Marinate the prawn and fish with salt, pepper and basil.
- Boil the tomato until the skin ripped. Cool it and then cut into small chunks.
- Brown the onion till golden brown.
- Add mushroom, garlic, tomato, tomato pasta sauce, basil, wine and water
- Simmer until sauce is reduced and thicken. It takes about 20 mins. Taste the sauce and if it taste sour, add sugar in.
- Fry the fish slices.
- Add the fish slices, prawns and clams into the sauce. Cook until prawn is cooked.
Last, serve the sauce over the pasta. Garnish with broccoli & carrot.
Verdict: Hubby gave me a 8.5/10 tonight. He loved the MMM and finished every drop of it.
Katsu Curry Rice
Ingredients for the curry sauce:
3 medium size potatoes
Cubed pork 2/3 cup (optional)
1 white onion, sliced
Japanese curry paste
Ingredients for Tonkatsu:
Pok loin slices, fat trimmed
1 egg, beaten
6 steps for the curry:
1. Cut potatoes and carrots into bite-size. Slice onions. Cubed pork.
2. Heat oil in a pan.
3. Browned the pork and onion.
4. Sauteed the potatoes and carrots.
5. Pour 1 litre water into the pan, and bring to a boil. Cover and simmer 35minutes.
6. Add curry paste in. Make sure it’s mixed well. Cover and simmer for another 10 minutes.
Another 7 steps for the tonkatsu:
7. Season pork slices with salt and pepper.
8. Coat the pork slices with flour.
9. Dip #8 in beaten egg, and then bredcrumbs.
10. Heat oil in pan.
11. Deep-fry the pork slices
12. When the bread crumb turns gold (not too dark), turn over and deep fry.
13. Drain oil.
Last, serve the curry over the rice. Add the tonkatsu at the side and garnishes with broccoli/tomato.
Verdict: The curry was alright. Being frying for the first time, I burnt the tonkatsu slightly, but at least it’s still edible.Hubby helped with the cooking today. Aiyah, must train him.
Garlic Mashed Potatoes
3 medium size potatoes
1 head garlic cloves, minced
3 tbsp. salted butter
3/4 cup milk
6 easy steps:
1. Cover potatoes with water in a pot and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
(About 20 mins) After which drain the potatoes.
2. In a separate pan, bring milk to boil and switch off the fire a while later.
3. Melt butter with the same pot.
4. Fried the minced garlic till golden brown.
5. Mash the potatoes with a spoon or a masher.
6. Add in butter, milk and garlic then blend well till the mixture is smooth and fluffy.
Verdict: Hubby gave a 8/10 today. I also added cauliflower, carrot as the vege side. Main dish was pan-fried dory fillet.Woo hoo! The best that I ever cook.
Ham and cheese pan cake
Serves three – four
1 cup of pancake flour (I used Bob’s Red Mill Grain flour)
2 Tbsp. oil
1/2 a cup of chopped ham
120g of grated cheese
2 cup of milk (for fluffy pan cake, if not, use water)
1. Mix all the ingredients together. Add more milk to get the texture you prefer
2. Heat the medium size pan
3. Add in about 3 tbsp. of mixture. Roll the pan around for an even shape
4. Cook till the underside is a light golden brown, and flip the pancake.
Verdict: My pancake weren’t all round shapes. The taste was good for the first two peices. I added too much cheese for two person. We should try to eat with some syrup next time.:)