Braised Lobster with Cheese Sauce and E-fu Noodles

Ingredients

1 lobster
3 tbsp cornstarch
300 ml chicken stock
10 slices processed cheese
1 piece E-fu noodles (伊麵)

Cornstarch Solution

2 tsp cornstarch
2 tbsp water

Method

  1. Rinse the lobster. Cut it into pieces with the shell on. Cut the head into two lengthwise.
  2. Sprinkle cornstarch over the lobster. Deep-fry in oil until done and golden.
  3. Bring the stock to the boil. Put in the cheese and cook until it melts. Stir in cornstarch solution. Cook until it thickens.
  4. Add the lobster and stir well to combine.
  5. Cook E-fu noodles in boiling water until soft. Remove and drain. Put noodles on the serving plate.
  6. Pour the lobsters and cheese sauce over the noodles. Serve hot.

Source: Delicacies at the Stage


Today’s Comic

Shrimp Laksa

Ingredients

20-24 large raw unshelled shrimp
2 cups fish stock
pinch of salt
2 cups coconut milk
2 tsp nam pla (Thai fish sauce)
1/2 tablespoon lime juice
4 oz dried medium rice-flour noodles
3/8 cup bean sprouts
fresh cilantro, chopped, to garnish

Laksa Paste

6 fresh cilantro stalks with leaves
3 large garlic cloves, crushed
1 fresh red chili, seeded and chopped
1 lemon grass stalk, center part only, chopped
1-inch fresh gingerroot, peeled and chopped
1-1/2 tbsp shrimp paste
1/2 tsp ground turmeric
peanut oil

Method

  1. Shell and devein the shrimp.
  2. Put the fish stock, salt, and the shrimp heads, shells, and tails in a pan over high heat and slowly bring to a boil. Lower the heat and let simmer for 10 minutes.
  3. Make the Laksa Paste. Put all the ingredients in a food processor and blend. With the motor running. slowly add up to 2 tablespoons oil just until a paste forms. (If your food processor is too large to work efficiently with this small quantity, use a mortar and pestle, or make double the quantity and keep leftovers tightly covered in the refrigerator to use another time.)
  4. Heat 1 teaspoon oil in a large pan over high heat. Add the paste and stir-fry until it is fragrant.
  5. Strain the stock through a strainer lined with cheesecloth. Stir the stock into the Laksa Paste, along with the coconut milk, nam pla, and lime juice. Bring to a boil, then lower the heat, cover, and let simmer for 30 minutes.
  6. Soak the noodles in a large bowl with enough lukewarm water to cover for 20 minutes, until soft. Alternatively, cook according to the package instructions. Drain and set aside.
  7. Add the shrimp and bean sprouts to the soup and continue simmering just until the shrimp turn opaque and curl.
  8. Divide the noodles between 4 bowls and ladle the soup over, making sure everyone gets an equal share of the shrimp. Garnish and serve.

Makes 4 servings.

Source: Noodles


Today’s Comic

Marmalade-glazed Chicken Thighs

Ingredients

2 tbsp lemon juice
1 tbsp extra-virgin olive oil
2 tsp chopped fresh rosemary
1 clove garlic, minced
1/4 tsp each salt and pepper
8 boneless skinless chicken thighs (about 675 g)
2 tbsp orange marmalade, melted

Method

  1. In bowl, whisk together lemon juice, oil, rosemary, garlic, salt and pepper; set aside.
  2. Cut chicken thighs in half crosswise. Add to marinade, tossing to coat. Let stand for 15 minutes.
  3. Thread chicken onto eight pairs of soaked wooden skewers. Place on greased grill over medium heat. Brush with any remaining marinade. Close lid and grill, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes.
  4. Brush with marmalade. Grill, turning, until glazed, about 1 minute.
  5. Serve with whole wheat couscous (see recipe below).

Makes 4 servings.


Whole Wheat Couscous With Parsley

  1. In heatproof bowl, pour 1-1/2 cups boiling water over 1 cup whole wheat couscous. Cover and let stand for 5 minutes. Fluff with fork.
  2. Whisk together 1 tbsp each lemon juice and extra-virgin olive oil, and 1/4 tsp each salt and pepper. Stir into couscous.
  3. Stir in 1/4 cup finely chopped fresh parsley before serving.

Source: The Complete Chicken Cookbook


Today’s Comic

Singapore Fried Noodles

Singapore Fried Noodles

Ingredients

2 tablespoons dried shrimp
8 oz rice or egg vermicelli noodles
3 tablespoons peanut oil
3 garlic cloves, sliced
1-1/4 inches fresh ginger, finely sliced
1 onion, finely sliced
1 green bell pepper, cored and finely sliced
1 tablespoon hot curry paste
3 oz char sui (Chinese barbecued pork) or cooked pork, very finely sliced
2 cups fresh bean sprouts, rinsed and dried
2 tablespoons light soy sauce
6 scallions, finely sliced lengthwise
2 fresh red chilies, cored and very finely chopped

Method

  1. Put the dried shrimp in a bowl, cover with boiling water, and let soak for 30 minutes.
  2. Soak the noodles in boiling water for 5 minutes. Rinse in cold water and drain. If using egg vermicelli, cook for about 3-4 minutes in boiling water, rinse in cold water, and drain.
  3. Heat a wok, add the oil, and stir-fry the garlic and ginger for 30 seconds. Add the onion, green bell pepper, and drained shrimp and cook for 2 minutes.
  4. Add the curry paste and pork and cook for 1 minute.
  5. Add the drained noodles and bean sprouts and toss well.
  6. Add the soy sauce, scallions, and chilies, and toss until just wilted.
  7. Transfer to a bowl and serve alone or with other dishes.

Makes 4 servings.

Source: Noodles and Pasta


Today’s Comic

Fried Vermicelli with Crabmeat and Egg

Ingredients

160 g mung bean vermicelli, soaked until soft
160 g crabmeat
2 eggs, beaten
120 g bean sprouts
2 tbsp cooked Chinese ham, shredded
10 stalks yellow chive, sectioned
1 tsp each of chopped ginger and garlic
a little coriander (for garnishing)

Seasoning

3 tbsp water
1 tsp chicken broth mix
1/2 tsp sugar
1 tbsp light soy sauce

Method

  1. Soak vermicelli until soft, drain well.
  2. Rinse and drain bean sprouts.
  3. Heat 1 tbsp oil, sauté sprouts until half cooked, remove and drain well.
  4. Heat 2-3 tbsp oil, lightly scramble eggs, add vermicelli at once, tossing well with chopsticks. Then mix in the rest of the ingredients
  5. Add seasoning ingredients, stir-fry until well absorbed. Remove and serve hot.

Makes 2 to 3 servings.

Source: Rice and Noodles Delicious Recipes


Today’s Comic