Asian flavors: egg noodles stir-fry with chicken and bok choy

It has been a really really long time since the last time I posted a new recipe up here. But the good news is I’m back in Foodie Town. This one is dedicated to all those who love a nice asian noodle wok but hate that greasy, fatty chinese take away. With only a few ingredients, it’s simple, healthy and delicious. And by the way, it takes only 15 minutes in total to do this, what’s better than quick and tasty? Anyway, this is how to make it:

*Ingredients: (1 portion)

– Chicken breast – 100g
– Dried shiitake mushrooms – 30g + 2 tbsp minced shallots/garlic for stir-frying + Oil 1-2 tbsp
– Light/dark soy sauce + oyster sauce to taste
– 1 tbsp Shaoxing wine + 1 tbsp oyster sauce + 1 tbsp soy sauce to marinate the chicken
– 2 large Shanghai bok choy
– Dried egg noodles – 100g
– A little water for the sauce

*Method:

1. Soak the shiitake mushrooms in water at least 1 hour before cooking

2. Slice the chicken breast into long thin strips and marinate for at least 15 minutes.

3. In a wok, turn up the heat and sweat the shallots and garlic until they are fragrant.

4. Now, turn the heat to max, add the chicken, mushroom and extra soy/oyster sauce. The fire should be burning like you’re in hell right now. That’s called “breath of the dragon”.

5. Slice the bok choy into long and thin strips as well, blanch in water for 1 min. Add them to the wok with the chicken.

6. Blanch the egg noodles in hot water for 3-4 minutes then drain, then add immediately to the wok.

7. Add some more seasoning and water to the noodle.

8. Continue cooking for about 3 minutes, then plate it up and serve!

DONE.

 

Le Degustationator.

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Twist and roll! Chicken roulade in spicy tomato sauce (Gà cuộn sốt cà chua cay)

I’ve seen people making this a lot. Actually, I haven’t seen anyone personally but I’ve seen Masterchef contestants making this dish … on the TV. No idea how it tastes like, not truly sure how to make it but I decided to give it a go, luckily it totally paid off! Absolutely on the mark to be honest. If you want something “gourmet-like” for a fancy dinner for 2, something warm, something healthy but flavourful, I highly recommend this dish. It isn’t so difficult as well, so much the better 😀 Here’s how things work. Oh by the way, it’s kinda my recipe, not that I’m a genius or anything but I just made up the combination of the stuffing inside the chicken breast and they totally worked together 😀

*Ingredients: serves 2

  • 2 chicken breasts = 250-300 gr
  • 120 gr fresh baby spinach
  • 4 slices of parma ham/prosciutto
  • 4 sun-dried tomatoes in oil
  • 2 cloves of garlic, thinly sliced
  • 1/2 small onion, finely chopped
  • 100 gr chopped tomatoes
  • 200 gr high-quality tomato sauce (Barilla Napoletana, Olives, Basilico, etc.)
  • 1/2 tsp sugar
  • salt and pepper to taste
  • 1 tsp nutmeg powder
  •  olive oil

*Method:

1. Preheat oven to 150 oC.

2. Wash the baby spinach, quickly stir-fry with garlic and nutmeg powder in olive oil.

3. Drain all water out of the baby spinach, set aside.

4. Carefully butterfly the chicken breasts. Search youtube for a video teaching this technique.

5. Place a piece of cling film on the butterflied chicken breast. Pound until about 5 mm thin.

6. Remove the cling film and season the breast with salt and pepper.

7. Place two slices of prosciutto/parma ham on the end of each pounded chicken breast.

8. Place 1/2 of the spinach along the prosciutto.

9. Slice the sun-dried tomatoes into thin, long slices. Lay on top of the spinach.

10. Place the chicken breast under a piece of cling film, roll and form a cylinder.

11. Roll again inside another piece of cling film, firmly tie the ends of the cling film to form a sausage looking chicken roulade.

12. Heat the olive oil in an ovenproof frying pan until hot, then add the chicken roulades and cook for one minute on each side, or until golden-brown.

13. Transfer to the oven for 15-20 minutes until the chicken is just cooked through. (The chicken is cooked through when the juices run clear when pierced with a skewer.)

14. While waiting for the chicken roulade. In another sauce pan, heat olive oil and add the onion and garlic.

15. After 1 minute, add the canned tomatoes and tomato sauce. Add sugar. Season with salt and pepper.

16. After 5 minutes on medium heat, transfer to a blender. Blend the sauce until smooth.

17. Spoon the sauce onto the plate, slice the chicken roulade and plate it up. DONE!

Hope you will enjoy it 🙂

Le Degustationator.

Hot and spicy = pan-grilled chicken with tzatziki !!! (Ga nuong sot tzatziki)

Hi all!

A new day is approaching (it’s 00.42 right here, right now). Just arrived in Bratislava for summer vacation and felt like blogging a bit 😀 Well, I have to do some stuff afterwards anyway, important stuff, this is kinda like a warm up. And talking about warm and heat, nothing could beat a really hot and spicy pan grilled chicken with tzatziki sauce (indian + greek I guess???). This is not an original recipe per se but the combination is kinda wacky and it’s my own idea, but hey, it works like a charm. That juicy, tender and flavourful piece of chicken goes with that cool and fresh yoghurt cream like bread and butter. And you know what happens when bread goes with butter? They go to hell… which is your stomach, kind of :”) hihi. If you’re still in doubt, try it out for your self right now and tell me about it!!!

*Ingredients: serves 2

– Chicken breast : 300 gr (lườn gà)
– Greek yoghurt 300 ml (sữa chua không đường, đặc)
– Cumin 1 tbsp (hạt thìa là ai cập)
– Coriander : a big handful (mùi ta)
– Cayenne pepper: 1 tbsp (ớt khô cayenne)
– Tikka masala paste: 2 tbsp
– Garam masala : 1 tbsp
– Salt and pepper  to taste (muối + tiêu)
– Lemon juice : just a nice squeeze of half a lemon
– Minced garlic (tỏi): 3 tbsp
– Cucumber: 1 medium  (dưa chuột)
– Salad = rocket, mangold, water cress, spinach, etc. (rau salad của tây)

*Method:

1. Slice chicken breasts into big rectangular pieces (so they look pretty when plating).

2. Mix 100ml yoghurt with 1 tbsp of garlic, chopped coriander, salt and pepper, tikka masala paste, and the rest of the spices in a big bowl. Marinate the chicken and leave for at least 2-3 hours.

3. Cut the cucumber into 2 halves, scoop out the watery party with the seeds so the tzatziki will be nice and thick afterwards. Grate the cucumber into thin slices.

4. In another bowl, combine the rest of the yoghurt, garlic, salt and pepper, cucumber. Mix well together and chill in the fridge.

TIP! You can add dill or mint to the tzatziki if you want, a bit of olive oil as well 😉

5. Set the stove on high, make sure your pan is hot and start grilling your chicken. Don’t use too much oil otherwise it will become “frying”. Several minutes on each side would do, depends on the thickness of the cut. You don’t want to overcook it, trust me.

TIP! Make sure you get a nice sear and colour on the chicken, that’s where the flavour comes from. If a grilled piece of chicken looks like boiled, consider shoot yourself :)) nah, joking.

6. Plating it up! Take two pieces of chicken, make a V-shape by putting one on another at an angle. Add some fresh salad leaves behind the chicken. Spoon some tzatziki on the side. DONE!

This is how it’s “supposed” to look like 😛 According to ME

Hehehe, I gotta sleep now but I’m thinking about this dish… Oh dear

Anyway, have fun trying out this dish! I’m sure it will pay off 😉

Lots of love,

Le Degustationator