Asian noodles and greens

At work I have this big electric fry pan.

For lunch everyday I cook variations of what you see below.

For four people

first grab your meat 1/2 kg

Cut it to stir fry size (little fingers)

Finely cut garlic and ginger ( 1 tsp of each)

250 gms tofu or 3 eggs

1 tbs oil.

Throw the meat in the pan (pre heated on high)

If you are using tofu you can throw it in with the meat.

Make sure each piece of meat is touching the surface of the pan.

leave it for 2 mins then turn.

throw the eggs in now.

While the meat is ccoking cut and wash the Asian greens (bok choy, shallots etc...)

Ok so the meat is generally half cooked now move it to one side of the pan or wok.

Throw in the noodles
After 1 min turn over the noodles add a good 2,3 tbs soy sauce, 1tsp fish sauce, 2tbs oyster or black bean sauce and the garlic and ginger.
( As you are turning the noodles mix in the meat.)

After another minute or so when you can see the noodles are going well move the noodles etc to one side and add the greens.

Mix everything together.

Put the lid on the pan leave for another 2-3mins.

When its looking like the heat has got to most of your greens turn it off.

leave for 5 mins wth the lid on.

add 1 tsp Sambal Oelek or old dry mother( old dry mother is chinese dried chili sauce old mother on label).

it usually takes 15- 20mins altogether.

Enjoy





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How to cook nice rice.( everytime/absorption method)

the issue with rice is its increadible ability to take on water.

The way to cook good rice is to ensure the rice is cookned but not given the opportunity to go berserk with the water.
If you buy a rice cooker the instructions come with it...

But if you don't have one well!!!

Grab a medium sized saucepan.
Put in your rice, If its over half full with the dry rice in it the pans not big enough or you 're trying to cook to much rice.

Now cover the rice with water and rub the rice in your hands.
The water will go cloudy.
Carefully pour out the water and fill again repeating the process two or three times.

now fill the pan so that the water is over the rice halfway between the first and second knukle on your index finger.

now bring it to the boil cover and then simmer for 7 mins.
then turn it off, the rice will continue to cook as it soaks up the remaining water.

let me know how you go.

Learn to cook, all the stuff you don't get in recipies and cooking shows

Spag bol
Everyone knows how to cook it(well most people do) but if you want to make really good spag bol keep reading.

So what's the secret or in this case series of secrets?

It begins with the most basic premise of good cooking.

Which is that you want the flavour to be in the food not on the shelf or in the air.
What am I talking about, you may ask.

Well, it goes like this: once the flavour has been added you really need to be at the end of the cooking process because often further cooking will in a sense cook the flavour out of the food and into the air.

So you've browned the mince.

What I do next is grill onions, mushrooms and caps I find also that char grilling is the best way bring out the best in these.

With char grilling you get a grill surface or fry pan hot with a very little oil and you place the cut items one layer on the surface and leave them.
After 5 whole minutes check for colour, if they are brown turn them and leave for another five.

I then add the mince and the grilled gear together with some tomato puree, mixed herbs, a dash of red wine, salt and pepper

You may simmer the mince and puree before you put in the flavour but I strongly suggest once you put in the herbs and grilled gear it's finished.

Don't forget to cook some spaghetti and it's always nice with a bit of cheese.

variations may include garlic, olives, grilled eggplant and zuchini etc...