Leftover Ozzo Lasagna

See, I have so much time in the house to think what I want to cook for lunch or dinner. That day, I made Ozzo with shitake mushrooms, beets top, some sage and green onions. I also made Coq Au Vin too. Pretty good and I cooked the whole packet, so that I can have leftover. So, why Lasagna? Reason is, it is another pasta and I have some old parmesan cheese in the freezer and shredded morz cheese in the fridge. Also we bought some bottles of pasta sauce the other day, perfect combination. So easy, less dishwashing. We have lots of time watching tv and relax.

To make this dish, just do it like you making lasagna. Simple and easy.

Michelle's Sweet and Sour Chicken

I got a notice from Gregg the other day about his co-worker, Michelle is coming over for lunch. Well, we have lots of stuffs in the fridge and our backyard, and luckily the chicken breast was thawed in the fridge overnight. I told Gregg that I am going to make Chinese food. Sweet and Sour Chicken because I saw the ketchup, have leftover lemon sauce from the scones and some old lemon on the counter. Since the lunch was just 3 of us, so I made a sauteed vegetables from our garden and steamed rice with fried capers. Honestly this is my first time making sweet and sour chicken in 10 years. I can say that my skills are getting better and better. Even Gregg and Michelle were so into it with the steamed jasmine rice with fried capers, eating just that leaving some vegetables behind. So comforty.... hmmmm.

Ingredients:-

2 chicken breast cut in chunk

2 Tablespoon cooking oil

1 cup  ketchup

2 Tablespoon lemon sauce (any kind of citrus sauce or juice you have in your fridge)

1 teaspoon fish sauce

1 teaspoon sesame oil

few slices lemon

a pinch or two salt and pepper to taste

Method:-

1. Stir fried the chicken in a hot wok with some cooking oil, a pinch salt and pepper for few minutes until little brown. Medium to high heat prefer.

2. Then add in ketchup, lemon sauce, fish sauce and sesame oil together. Stir for 2 min under low medium heat until the sauce is thick and glossy.

3. Lastly, put in the lemon slice and stir for a min.

4. Serve with jasmine rice with fried capers (you can see the recipe from my last posting).

Tips:- Chicken always better over cooked than under cooked. The more oil, the more glossy.

Chicken Top Ramen soup

Quick easy meal, thats why every household must have instant noodle at home. For Malaysian Chinese, you can see them having noodle soup for breakfast every day, with some wontons, chickens, beef, pork and seafood. It is a very healthy meal, compare to having pancakes with lots of grandma syrup (lots of calories). Start eating healthy, my friend.

Ingredients:-

1 packet Instant noodle ( I used Top Ramen)

1 handful Bean Sprouts

1 handful chinese greens

1 chicken breast (seared with all purpose seasoning)

Method:-

1. To sear the chicken, first you have to pat dry and seasoned it with all-purpose seasoning you can find in your pantry. Enough cooking oil, say about 2 Tablespoon on a non-stick pan, easier, at medium heat. The time, I would say, 5 min each side, to be safe. I always say, overcooked better than undercooked.

2. For cooking the noodle, just follow the instruction on the packet. However, I add some ground black pepper. Love it.

"Anda Boleh"

Halibut light and easy

Halibut is a very tasty white fish. I love it when it is seared and steamed provided it is fresh. This time, I am cooking it in the oven at 450 F so that I no need to clean the stove top from searing the fish. It is a very interesting combination of marinade, and with capers.

Recipe soon.

Chicken Hor Fun Soup

My bf, Gregg, called me at the last minute lunch, and I said, just come home and you are going to have a healthy light quick meal. So I quickly pull out the pork stock from the freezer, add some capers in it to give it saltiness olivey flavour. Then take a bunch of hor fun (flat small size rice noodle) from the pantry, a piece of grilled chicken made few days ago sat in the fridge, some sugar peas from the fridge, some sliced onions and fresh cut cilantro from our garden, making into this fabulous satisfying quick lunch, less than 20 min.

Ingredients:-

1 piece of grilled chicken breast (or just plain chicken breast) cut into cubes or chunks
2 Tablespoon Capers
1 bunch Hor Fun (Flat small size rice noodle)
2 handful Sugar Peas
1 handful of sliced onions
some fresh chopped cilantro (optional fresh mint, basil or vietnamese coriander)
3-4 cups of pork stock (can use any other stocks)
Salt to taste
2 teaspoon Rice Vinegar

Method:-

1. Heat up the stock in a pot, add in the capers together. Boil for 2 min.
2. Throw in the hor fun, cook as instructed. (would say, 2 min)
3. Add in grilled chicken and sugar peas together.
4. Add salt and rice vinegar to taste.
5. Lastly, garnish with fresh cilantro and sliced onions. Good with Sri Racha chili sauce. Make into 2 bowls of Chicken Hor Fun Soup.


"Anda Boleh"

Rice with Fried Capers, Chard curry, Halibut and Herbs Omellet

This is so Good!!!!!!! I can eat the plain steamed Jasmine rice with fried capers just like that. Easy to make, just fried the capers until it pops and little brown. Gosh, it is my comfort food and of cos, better with some chard or other vegetables curry (I used the leftover curry sauce), seared halibut and herbs omellet.

Lets start with herbs omellet:-

Make your usual omellet, stir a little so that the omellet is breaking up into small pieces. Also fried a little longer than usual omellet, so that you can see the little brown side. Add in chopped parsley, oregano, thyme and garlic salt. So so good!!!!!!

Chard curry:-

Pick some chard from your backyard, cleaned and sliced. Heat the pan with some cooking oil, cook until wilted and then add the leftover curry sauce you have at home, for about 1 min to simmer. Serve with warm steamed jasmine rice.

Enjoy My Way of Comfort Food

"Anda Boleh"

Miso with a Twist

This is a very healthy soup and meal of the day. Simple and easy to prepare, all you need is eggs, tofu, rice noodle and miso paste. I use "Shiro Miso Paste" which is lighter in color and taste. Just 2 tablespoon of it in small pot of water or stock, enough for 2 people, preparation time just less than 30 min.

Ingredients:-

2-3 Tablespoon Shiro Miso Paste or other miso paste

3-4 cups Chicken stock or just water

1 bundle Rice noodles

1 packet Firm tofu (cut into cubes or chunks)

1 Shallots (make into fried shallots)

1 Tablespoon Rice Vinegar

Salt to taste

Cilantro for garnishing

2 Eggs (beat and make into omellet)

Method:-

1. Boil the water or stock, add the miso paste and stir.

2. Put in rice noodles, cook as instructed. (I would say 2 min max)

3. Add in tofu, salt and rice vinegar to taste. (it should be little salty and little sour) cook for 1 min.

4. Once done, put in a bowl, garnish with fresh cilantro, omellet (cut into any shapes you want) and fried shallots.

Tips for frying shallots: Slice shallots in a ring shape, heat up the vegetable oil in medium. Slowly browing the shallots. Once it is half way to browning, turn off the heat and let it continues browning but not burning.

"Anda Boleh"