Posted on June 6, 2023 by cookwithkathy

Ingredients

1 lobster (about 1 kg)
1 tbsp cornstarch
2 cloves garlic
4 slices ginger
1 stalk white part of spring onion
2 pieces yee-fu noodle
Sauce
1/2 cup chicken broth
1/4 cup Water
1 tsp light soya sauce
1/4 tsp salt
1/2 tsp sugar
dash sesame oil and ground white pepper
Method
- Rinse and clean lobster, chop into bite-sized pieces, crack the claws and leave to drain off excess moisture.
- Slice garlic, cut white part of the spring onion into sections, cut ginger into fancy shape.
- Bring 1/2 wok of water to the boil, parboil noodle in boiling water until just tender, remove and drain.
- Heat 1 cup oil in the wok, dust lobster pieces lightly with cornstarch, fry in medium hot oil until almost cooked, remove and drain well.
- Heat 2 tablespoons oil, saute ginger, spring onion and garlic until fragrant, add sauce and bring to the boil.
- Add noodle to the sauce, top with lobster pieces, cover and cook for 1 minute until sauce has been absorbed. Remove to a serving plate and serve hot.
Source: Towngas Millennium Cookbook
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Posted on June 1, 2023 by cookwithkathy

Ingredients

4 eggs
2 oz pork, finely diced
3 tbsp oil
Seasonings
1/2 tsp salt
3 tsp cooking wine
2-1/2 tbsp corn starch
2 stalks green onions
3 slices ginger, finely chopped
3 tsp water
Sauce
1 tsp sesame oil
1 tsp light soy sauce
1/2 tsp sugar
2 oz green peas
4 oz wood fungus, soaked and cut into fine pieces
4 tbsp soup stock
Method
- Beat eggs together with wine, ginger, spring onion, salt, water and corn starch.
- Heat 1-1/2 tablespoon of cooking oil in a skillet. Pour in egg mixture and stir constantly until mixture thickens. Transfer to serving plate.
- Heat another 1-1/2 tbsp oil in the skillet. Sauté green onion, ginger and meat.
- Mix together the sauce ingredients. Add the mixture to skillet, continue sauté until sauce thickens. Pour over egg and serve.
Source: Gourmet Do It yourself
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Posted on May 14, 2023 by cookwithkathy

Ingredients

1 tbsp white wine vinegar
4 eggs
4 English muffins
4 slices good quality ham
Quick Hollandaise Sauce
3 egg yolks
7 oz/200 g butter
1 tbsp lemon juice
pepper
Method
- Fill a wide skillet three-quarters full with water and bring to a boil over low heat. Reduce the heat to a simmer and add the vinegar. When the water is barely shimmering, carefully break the eggs into the skillet. Let stand for 1 minute, then, using a large spoon, gently loosen the eggs from the bottom of the skillet. Let cook for an additional 3 minutes, or until the white is cooked and the yolk is still soft, basting the top of the egg with the water from time to time.
- Make the hollandaise sauce. Place the egg yolks in a blender or food processor. Melt the butter in a small pan until bubbling. With the motor running, gradually add the hot butter in a steady stream until the sauce is thick and creamy. Add the lemon juice, and a little warm water if the sauce is too thick, then season to taste with pepper. Remove from the blender or food processor and keep warm.
- Split the muffins and toast them on both sides. To serve, top each muffin with a slice of ham, a poached egg, and a generous spoonful of hollandaise sauce.
Caution: Recipes using raw eggs should be avoided by infants, the elderly, pregnant women, convalescents, and anyone suffering from an illness.
Makes 4 servings.
Source: Brunch
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Posted on May 13, 2023 by cookwithkathy

Ingredients

450 g lean ground chicken
1/4 cup fresh bread crumbs
1 egg
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 avocado, pitted, peeled and sliced
1/2 cup sliced cucumber
3 radishes, sliced
1 cup shredded iceberg lettuce
4 onion buns, halved
Sweet and Sour Barbecue Sauce
2 tsp vegetable oil
1 onion, finely diced
2 cloves garlic, minced
2/3 cup bottled strained tomatoes (passata)
1 canned chipotle pepper in adobo sauce, chopped
2 tbsp tomato paste
I tbsp red wine vinegar
2 tsp packed brown sugar
pinch salt
Method
- Make the sauce. In small saucepan, heat oil over medium heat. Cook onion and garlic, stirring occasionally, until tender and light golden, about 5 minutes.
- Stir in strained tomatoes, chipotle pepper, tomato paste, vinegar, sugar and salt. Bring to a boil. Reduce heat and simmer until thickened, 10 to 12 minutes.
- Let cool slightly. Using immersion blender, puree until smooth. Set aside.
- Make the burer while barbecue sauce is cooling. Stir together chicken, bread crumbs, egg, chili powder, salt and pepper until combined. Shape into four 1/2-inch (1 cm) thick patties.
- Place patties on greased grill over medium-high heat. Brush with half of the barbecue sauce. Close lid and grill, turning once and brushing with remaining sauce, until instant-read thermometer inserted sideways into centre of several patties reads 165°F (74°C), 10 to 12 minutes.
- Sandwich patties, avocado, cucumber, radishes and lettuce in buns.
Makes 4 servings.
Source: The Complete Chicken Cookbook
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Posted on May 10, 2023 by cookwithkathy

Ingredients

1/2 pound thinly sliced pancetta, coarsely chopped
1 red onion, thinly sliced
3 garlic cloves, thinly sliced
1-1/2 teaspoons crushed red pepper
12 ounces prepared tomato sauce
Kosher salt
1 pound bucatini
1/2 cup flat-leaf parsley leaves
grated Pecorino Romano cheese, for serving
Method
- In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes.
- Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes.
- Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.
- In a pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2cup of the cooking water.
- Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Serve the pasta in bowls, passing the cheese at the table.
Makes 4 servings.
Source: Chef Mario Batali
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