Wednesday, October 21, 2009

Mee Goreng

Homemade Mee Goreng

You will need:

1 packet of yellow noodles (500g)
1 canned sardines in tomato sauce (274g)
4 large eggs (scrambled)
2 medium sized potatoes
4-6 cloves of garlic (chopped)
2 medium sized yellow onions (cut into half and slice lengthwise)
1 medium sized shallot (cut into half and slice lengthwise)
1 cup frozen mixed vegetables
2 tomatoes
4 tablespoon ketchup
Dark Soy Sauce

Let's rock

Heat up cooking oil in a large wok, medium high heat.

Saute garlic, onions and shallot till soften.
Add yellow noodles and fry well at high heat.

Add dark soy sauce for colour.
Add ketchup and sardines. Crumble up the sardines with the spatula.
Fry noodles well.

Push noodles to one side of the wok.
Add oil, and fry eggs.
Add defrosted mixed vegetables and tomato.
Mix well with noodles.

Turn to medium heat for next 5 mins.

Take off heat and serve.

Add sambal chilli.
Cut 2 medium sized potatoes into cubes and add in with garlic, onions and shallots.

Monday, October 19, 2009

Crispy Asparagus and Potato Tart

Asparagus and Potato Tart

Recipe is modified from that of Jamie Oliver's Recipe available on his website.

Serves 4 as main course or 8 as starter.

You will need:

• 750g potatoes, peeled. 2-3inches diameter.
• sea salt and freshly ground black pepper
• 250g asparagus spears, cut to fit pan
• 200g filo pastry (I used frozen ones)
• 100g butter, melted
• 100g freshly grated Parmesan cheese
• 100g freshly grated Cheddar cheese
• 3 large eggs
• 1 x 200ml cream

Let's rock

Defrost your packet of filo. You will need at least 1hour for this.
Separate the packet (it comes in 375g) into two portions, taking care not to contaminate them. Refrigerate half of it and use it within the next couple of days.

Put the potatoes whole into a pan of salted boiling water and cook for 15-20 minutes. Turn off heat and allow potatoes to continue to cook.

Blanch your asparagus in a separate pan of salted boiling water for 2 minutes, and drain.
Do not overcook. The spears will shrivel after baking.

Preheat the oven to 190°C. Get an ovenproof dish, you can use any different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing melted butter on them as you add each layer. Leave about 2.5cm hang over the edge. Depending on how thick is your filo pastry, you would like to get at least 8-10 layers below. Put a clean, damp tea towel over the top.

Remove the potatoes from the water and mash them with the cheeses. In a separate bowl, mix well the eggs and cream and add them into your mashed potato. Season well with pepper and mix together.

Spread the resulting potato mixture over the filo pastry. Fold up and scrunch the sides together to form a rim. Take your blanched asparagus and line them up across the filling, alternating the direction of which the tips are pointing.

Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes before serving.

Taste test

A tad bit too buttery for Mr and Mrs Pancakes. Too creamy for Mr Pancakes II. You may want to go easy on the butter when layering the pastry sheets.

Too starchy! The original recipe calls for 500g potatoes.

Asparagus spears shrivelled after baking. Fine bigger spears if you can. White asparagus will add another dimension to the dish.

Substitute half of the amount of cream with milk for a healthier meal.

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