Posts tagged ‘Coriander’

February 27, 2012

Sweet Chili Chicken Noodle

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Is it only me that buys different sauce and seasonings to cook new flavors, but don’t know how to use it up before it goes bad? Living in Sydney for almost 6 months, I used up more than 3 bottles of soy sauce, 2 bottles of sake(cooking rice wine), 1 bottle of vinegar, 1 bottle of sesame oil and 2 packets of miso. So these things, I know how to use everyday.

However, I have bottles of fish sauce, sweet chili sauce, tomato sauce, and many other sauces that I don’t know how to use very much.

Sweet chili sauce, I bought it to make Vietnamese rice paper roll, and I think I made it more than 3 times, but the sauce is still here. Today, I decided to make some noodle from this, and believe it or not, it is YUMMY!

 

Ingredients (for 2 people)

-1/2 Onion

-1/2 cloves Garlic

-1 bunch Coriander

-Leftover vegetables (I used, 1/4 Carrot, 1/4 Red Capsicum, 2 Tomatoes, Lettuce)

-2 bunch of Organic Somen Noodle

-1 1/2 cups Asian Chicken Stock (Home made)

-2 Tablespoon Sweet Chili Sauce

-1-2 Limes

 

How to Cook:

Step 1: Cut all the vegetables into thin strips, in a large pot, stir fry onion, garlic and half the coriander using a little bit of oil. Add all the vegetables EXCEPT lettuce and cook.

 

Step 2: Pour the chicken stock and sweet chili sauce; in a separate pot, prepare the noodle.

 

Step 3: Put the noodle in a bowl to serve, pour over the soup, garnish with lettuce, remaining coriander and leftover chicken meat.

 

Enjoy with lots of limes and beer! YUM 🙂

I used lettuce, but you can use bean sprouts to make it more Vietnamese. Or even cucumber. The point is to have some fresh (Uncooked) vegetable on top as a garnish to give you some texture while you are eating.

This Asian Chicken Stock is sooooo handy, yet I forgot to introduce it! Will do so soon 🙂

 

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February 20, 2012

Asian Style Dinner in 30min

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

Tonight, we had Asian food for dinner. Yes, Japanese foods are Asian too, but I mean Asian in South East Asia, using fish sauce and coriander and lime etcetra. It turned out to be Easy (3 dishes in 30min),  Healthy (Hardly any oil nor sugar), and YUMMY (my husband said it’s the BEST). So, I decided to share it with you.

This was what was left in the fridge/freezer (well, I made it to use up leftovers…)

– 2 Chicken drumsticks cooked with soup : Cooked previously and frozen, seasoned with salt and ginger

Handy salmon flakes ( Red salmon) : Something in our fridge all the time

We had lots of limes and coriander, which needed to be used, so by mixing them together, I ended up making

-Chicken salad with vegetables

-Crab stick soup with bean‐starch vermicelli

-Linguine with salmon and cabbage

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To make it in 30min:

1.Chop all the vegetables

2.Start cooking soup; boil water

3.Prepare salad; cook pasta

4.Cook pasta sauce, mix serve!

Linguine takes 11 min to boil, and the sauce only takes 10 min so I always cook pasta sauce as I am boiling the pasta. Soup and salad can be prepared ahead, if you don’t want to rush.  I will explain how to make each dish in detail on a separate article.

Thank you for reading and ENJOY!

February 7, 2012

Leftover Veggie Quesadilla

by KK

 

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

 
Thank you for visiting my blog.

 

People ask me, “How come you have so many different types of vegetables at home?”. I never really thought about it, but in most Japanese households there are “Basic” vegetables always in stock. Well, it has always been like that at my house and Grandma’s house. I don’t think it’s just a family thing…

 

Anyways, I love to have a lot of vegetables in my fridge, and once in a while, it feels so good to use them all up! One of the dishes I make to do that, is this  Leftover Veggie Quesadilla. Another simple dish that is good as a brekkie or a snack in the afternoon.

Today, I used: coriander, celery, mushroom and green capsicum.

Chop the all finely, spread it on a tortilla.

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Sprinkle some cheese.

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Cover it with another tortilla and cook!


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It’s easy if you have a sandwich maker, however I don’t have one at home.

So what I do it cook this on a big frying pan, put a pot on it as a weight, flip it over and cook the other side to make it nice and crispy! The combination of vegetable is limitless, however, try to use “dry” vegetable rather than “wet”, for example, if you want to use tomatoes, try not to put in the seed bit because it will make it go soggy.

This combination is nice and light, if you want something heavier, chicken and avocado with cheese, or shrimp and semi-dry onion with cheese will make a great party nibble. Enjoy!

 

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