Creamy Shrimp and Broccoli Fettuccine

Creamy Shrimp and Broccoli Fettuccine 

The following is an adaptation of Dave’s Creamy Shrimp Fettuccine recipe. I thought it needed a little more sauce and some greenery, hence the broccoli. It was quite good, and came together quickly. I can imagine lots of variations on the same theme (diced ham instead of shrimp, chopped kale in place of broccoli, or skip the broccoli all together)

Ingredients:

2 to 3 cups broccoli florets, cut into bite-sized pieces

1 pound fettuccine (use rice-pasta for gluten-free version)

Extra virgin olive oil

2 cups heavy cream

2/3 cup white wine

6 garlic cloves, thinly sliced

1/2 teaspoon freshly ground black pepper

1 pound peeled, deveined shrimp (if using frozen shrimp, defrost by running cold water over them for a few minutes)

2 Tbsp finely chopped fresh parsley

Salt

Method:

1.Fill a large 8-quart stock pot at least half full with water and with 1 Tbsp of salt; bring to a boil.

2.While the water is the large stockpot is heating, bring a smaller saucepan (2-3 quarts) half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Remove from heat. Drain and run the broccoli under cold water to stop the cooking. Set aside.

3.Cook the pasta in the large pot of boiling water according to the directions on the package (anywhere from 3 to 12 minutes, depending on the type of pasta you have) until al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking.

4. While the pasta is cooking, combine the cream, wine, garlic, and black pepper in a large skillet and bring to a simmer over high heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the mixture thickens.

5.Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli and the parsley. Mix in the fettucini. Salt to taste.

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Modified Hawaiian Pizza

Modified Hawaiian Pizza

Hawaiian pizza is a pizza that usually consists of a cheese and tomato base with pieces of ham and pineapple. Often versions will have mixed peppers, mushrooms and bacon. Another variety consists of pineapple and Canadian bacon. It is the most popular pizza in Australia.

Ingredients:

2 teaspoons minced garlic

2 teaspoons minced peeled ginger

2 teaspoons canola oil

Kosher salt

1/2 cup tomato puree

1 pound pizza dough (or one 10-to-12-inch prepared crust)

All-purpose flour, for dusting

Cornmeal, for dusting

1 cup shredded cheese blend (mozzarella, provolone, cheddar and/or parmesan)

1/2 cup sliced pepperoni

1/2 cup chopped pineapple

1 fresh red chile pepper, thinly sliced

Fresh mint and Sriracha (hot Asian chili sauce), for topping

Method:

1 Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F.

2 Pulse the garlic, ginger, canola oil and a pinch of salt in a food processor until smooth. Mix 1 teaspoon of the garlic-ginger paste with the tomato puree.

3 Stretch the pizza dough into a 12-inch round on a floured surface. Put on a cornmeal-dusted pizza peel or upside-down baking sheet; slide onto the hot pizza stone or baking sheet and cook 5 minutes. (If you're using a prepared crust, skip this step.)

4 Slide the crust back onto the peel. Spread with the tomato puree, then top with the cheese, pepperoni, pineapple and chile pepper.

5 Return to the oven and bake until the cheese melts, 8 to 10 more minutes. Remove from the oven and let sit 5 minutes, then top with mint and Sriracha.

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Zucchini and Chicken Curry

Zucchini and Chicken Curry

Zucchini and chicken in a Thai red curry has always been my personal favorite. The reason is simple: this curry is quick and easy, no fuss to make and the end result is always satisfying. I love all kinds Thai recipes and Thai curries are one of the easiest curry to make and it goes so well with fresh steamed white jasmine rice.

Ingredients:

1 tablespoon oil

1 1/2 tablespoons red curry paste

8 oz boneless and skinless chicken breast, cut into cubes

6 baby carrots

6 oz zucchini, cut into quarters

80 ml coconut milk

1/4 cup water

2 teaspoons palm sugar or white sugar (to taste)

1/2 teaspoon fish sauce

Method:

Heat up a skillet with the oil. Saute the red curry paste until aromatic.

Add the chicken and carrots into the pot and stir well with the curry paste.

Add the zucchini, coconut milk, water and bring the curry to boil, about 5 minutes. Add the palm sugar and fish sauce and let boil for another minute or so, or until the zucchini is a bit soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.

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Steak au Poivre

Steak au Poivre

Steak au poivre is a classic preparation for sauteed steak. Here Julia Child and Jacques Pépin update the steak by using a mixture of black, green, white and Jamaican peppercorns, which is really allspice. A saute of mushrooms and a full-bodied red wine are a fine match

Ingredients:

One 1-pound thick-cut, well-marbled strip steak

2 tablespoons mixed whole peppercorns, including black, white, green, Szechuan and Jamaican (whole allspice)

 Salt

1 teaspoon vegetable oil

1 tablespoon unsalted butter

For the pan sauce

2 tablespoons minced shallots

2 tablespoons cognac (or bourbon or red wine)

1/2 cup beef stock or dark chicken stock

1 tablespoon unsalted butter, at room temperature

For the garnish

 Chopped parsley

 Watercress

Method:

1.      Trim the steak of any excess fat. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet.

2.      Sprinkle salt to taste on the top and bottom of the steaks, then press each side of each steak into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.

3.      Heat the oil and the butter in a heavy saute or frying pan over high heat. When the pan is quite hot, add the peppered steaks. Fry for about 1 1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to the desired doneness and transfer to a warm platter.

4.      Make the pan sauce

5.      Return the pan with the drippings to medium heat. Add the shallots and saute briefly, stirring with a spoon to scrape the bottom of the skillet. Lean away from the stove (averting your face) and carefully pour the cognac into the pan. Tilt the edge of the pan slightly over the burner flame, to ignite the alcohol or light it with a match. The cognac will flame for a few seconds as the alcohol burns off. When the flames die down, cook for a few moments more and then add the stock. Bring the liquid back to a boil and cook, stirring occasionally, until the sauce thickens, about 1 minute. Taste and adjust the seasoning as desired. Finally, add the soft butter, tilting the pan until the butter melts and is incorporated with the pan juices.

6.      Pour the poivre sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress.

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Sweet and Sour Chicken

Sweet and Sour Chicken 

Sweet and sour chicken is delicious. Easy sweet and sour chicken recipe that calls for chicken, sweet and sour sauce that is better than takeout.When it comes to Chinese recipes, there are a few basic cooking methods…one of it is definitely sweet and sour.

Ingredients:

8 oz. boneless and skinless chicken breast (cut into bite-size cubes)

1 tablespoon shaoxing wine (optional)

1 green bell pepper (seeds removed and cut into squares)

1 stalk scallion (cut into 2-inch lengths)

2 cloves garlic (finely chopped)

Oil for frying

Batter:

4 tablespoons all-purpose flour

4 tablespoons corn starch

1/2 cup water

1/2 teaspoon baking powder

Sweet and Sour Sauce:

3 tablespoons ketchup

3 tablespoons Lingham brand hot sauce/chili sauce

1 teaspoon plum sauce

1/2 teaspoon Lea and Perrins Worcestershire sauce

1/4 teaspoon Chinese rice vinegar

1/2 teaspoon oyster sauce

3 tablespoons water

1/2 teaspoon corn starch

3 dashes white pepper powder

2 tablespoons oil

Method:

Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.

Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.

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Spicy Chicken Stir-Fry

Spicy Chicken Stir-Fry 

This is a dish of chicken paprika malaysia and so popular. Normally this ricotta and chicken with rice. Paprika chicken is flavored with chili paste stir-fry. Nasi is Malay for rice and pad prik is a Thai phrase which means stirfry and prik mean chili. While ayamPad Prik today is considered as part of Malay cuisine, it is from Thailand.

Ingredients:

2 tablespoons oil

2 garlic, minced

2 tablespoons Thai roasted chili paste (nam prik phao)

8 oz chicken breast, sliced into thin pieces

1/4 onion, cut into pieces

2 oz green beans, tips removed and cut into 2-inch strips

1/2 small carrot, peeled and sliced

1/4 green bell pepper (capsicum), deseeded and thinly sliced

1/4 red bell pepper or 1 red chili, deseeded and thinly sliced

3 bird’s eyes chilies, lightly pounded, optional

1 1/2 teaspoons sweet soy sauce (kecap manis)

1 1/2 teaspoons fish sauce

Method:

Heat up a wok on high heat and add the oil. Add the garlic into the wok and stir-fry until aromatic, follow by the Thai roasted chili paste or nam prik pao. Add the chicken and quickly stir fry, until the chicken is half cooked. Add the onion, green beans, carrot, green and red bell peppers, bird’s eye chilies and stir to combine well with the chicken. Add the sweet soy sauce and fish sauce, stir to blend well. (If you want your chicken to be a little saucy, you can add two tablespoons of water now.) As soon as the chicken and all ingredients are cooked through, dish out and serve immediately with steamed rice.

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Asam Pedas

Asam Pedas

Asam Pedas is famous in Malacca and Johor. Mention Sour everyone know that the dishes were very tasty and popular in Malacca and Johor. Recipe to make it not too complicated very simple. However there are also other areas in Malacca and Johor has a different recipe spicy sour. It is up to the individual tastes of their cuisine is tantalizing..

Ingredients:

1 medium red fish - in pieces

2 tomatoes, cut into 4

leaves kesum

1 stem ginger flower shop 2

1 stalk serai- on tap

3/4 cup tamarind juice (3 tbsp tamarind juice, mix 1/2 cup water dngn)

Salt and a little sugar

oil for frying

1 cup chili paste

1 inch fresh turmeric

1 inch ginger

1 large onion

5 red onions

3 cloves of garlic

1/2 inch shrimp paste, toasted

1 teaspoon whole black peppercorns * (* The crushed)

-in Enough water 4 cups

Method:

Fish cleaned, rinsed and drained. Meanwhile, cut the tomatoes and set aside.

Heat oil in a pan, saute chopped ingredients until fragrant, then add the chilli paste and cook until oil rises. Time to stir over medium heat and continue to stir it.

Put in 1 cup of water and bring to a boil.

When boiling, add the fish and tamarind juice, mix well and bring to a boil.

Add tomatoes, ginger flower and leaves kesum. Add 3 cups of water. Concentration and liquidity gravy per individual taste.

Bring to a boil again. Season with salt and a little sugar. Let cook on medium heat. Taste and if it is ok to turn off the heat, remove from heat and serve with white rice.Return meat and strained vegetables to the pot, mash with a mallet until meat is shredded and vegetables are mashed (DO NOT USE A FOOD-PROCESSOR).

Place meat and vegetable mixture on a large plate, pour over some of the sauce and serve hot with a side of the soup, and spring onions.

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Jjajangmyeon

Jjajangmyeon

Jajangmyeon is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters, which literally means "fried sauce." Myeon (also spelled myun) means "noodle", which Chinese character is.

Ingredients:

jjajangmyeon noodles.

½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth).

1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth).

1 cup of zucchini, cut into ½ inch cubes.

1 cup of potato, peeled and cut into ½ inch cubes.

1½ cups of onion chunks.

3 Tablespoons of vegetable oil.

¼ cup and 1 Tablespoon of black bean paste.

2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside.

1 teaspoon of sesame oil.

½ cup cucumber, cut into thin matchsticks for garnish.

water.

Method:

Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.

Pour out the excess pork fat.

Add radish and stir fry for 1 minute.

Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.

Clear a space in the center of the wok by pushing the ingredients to the edges.

Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.

Add  2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.

Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.

Add the sesame oil and remove from the heat.

Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).

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