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Tag Archives: stir-fry

Stir-fried Beef with Green Peppers and Onions

I may have tried a similar dish in some restaurants before so this image came to my mind when trying to think how to stir-fry sirloin beef. The taste of the green peppers and onion go very well with the beef. Do not overcook the beef as it will become tough. This is a dish you can prepare in less than 15mins 🙂

Ingredients A
200g sirloin beef, thinly sliced
1/2 green pepper, deseeded and thinly sliced
1/2 onion, thinly sliced
2 cloves of garlic, finely chopped
a handful of oyster mushrooms, roughly sliced
1 tbsp cooking oil
1 tbsp soy sauce
1 tsp sugar

Ingredients B
1/2 tbsp soy sauce
1/2 tbsp corn starch
1 tsp of sesame oil
freshly ground black pepper

Method
1. Mix the beef with Ingredients B in a bowl and leave aside for at least 10mins.
2. Heat pan with oil over high heat.
3. Stir-fry garlic, onion and green peppers for 2-3mins.
4. Add the mushrooms and stir-fry for 1-2mins.
5. Add the beef, sugar and soy sauce.
6. Stir fry for 1-2 mins and serve hot.

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Posted by on August 20, 2011 in Uncategorized

 

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Fried Meehoon with Vietnamese Sausage

My colleague from Vietnam brought some Vietnamese sausage for us. Just eating it without cooking is certainly yummy but I thought I wanted to try something new so I decided to cook it with vermicelli 🙂

Ingredients

Serves 2-3

2pcs of dried meehoon (vermicelli), soaked in warm water for 5mins
50g dried prawns, soaked in hot water for 10mins and finely chopped
1 red chili, finely sliced
a handful of mushrooms (your favourite)
150g Vietnamese sausage, sliced (or luncheon meat)
1-2 cloves of garlic, finely chopped
2 tbsp cooking oil
1/2 tbsp sesame oil
salt & pepper to taste

Method
1. Heat a wok with cooking oil over medium heat.
2. Stir fry the dried prawns, chili and garlic for 2-3 mins.
3. Add the Vietnamese sausage and mushrooms. Stir fry for 1-2mins.
4. Add the meehoon, sesame oil, salt & pepper.
5. Stir fry for about 5mins until everything is mixed well.

 
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Posted by on August 15, 2011 in Uncategorized

 

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Maggi Goreng

I was wondering what to cook for lunch on a Saturday and my friend told me she was cooking Maggi Goreng for breakfast. Maggi is a brand of instant noodle in Malaysia. Maggi goreng i.e friedMaggi is one of the more popular street stall foods. Like anything unhealthy, it’s super delicious. After she mentioned, I felt like eating too 😛 I always cook instant noodle chinese style and never tried this before so I gave it a go. (But oops, I forgot to buy chicken so it became a vegetarian Maggi Goreng.)

Ingredients
Serves 2-3

3 packets Maggi instant noodle
2-3 shallots, sliced thinly
1-2 cloves of garlic, finely chopped
1 fried tofu, cut into 1cm thickness (available in the markets)
1/2 tomato, chopped
a handful of choy sam (chinese cabbage)
a handful of taugeh (beansprouts)
1 big chili, thinly sliced
1 tbsp soy sauce
1 tsp sugar
1 tbsp dark soya sauce
cooking oil

Method
1. Boil a pot of water and cook the instant noodles for 2-3mins. Drain and set aside.
2. Heat oil in a wok/pan on medium heat.
3. Stir-fry the garlic and shallots for 2-3mins.
4. Add the choy sam, taugeh, tomato and taufoo. Stir-fry on high-heat for 1-2mins.
5. Add the instant noodle, soy sauce, dark soya sauce, sugar and chili. Mix well.
6. Stir-fry for 1-2 mins or according to the dryness you prefer.

 
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Posted by on July 30, 2011 in Uncategorized

 

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Stir-fried Black Pepper Udon

I plan to make some lunchboxes for work and some of the foods that are easier to pack are stir-fried dishes. I suddenly felt like cooking black pepper udon because I’ve never tried making. This is one of the common items in HK restaurants.

Ingredients
Serves 3-4

500g udon
250g beef, sliced
1/2 big onion, thinly sliced
1-2 cloves of garlic, finely chopped
1 shallot, thinly sliced
2 tbsp cooking oil

Seasoning A
1 tbsp of corn flour
1 tsp of sesame oil
1 tsp of soy sauce
a dash of pepper

Seasoning B
2 tbsp of dark soy sauce
1.5 tbsp of oyster sauce
1 tbsp soy sauce
1 tsp sugar
1-2 tbsp of coarsely grounded pepper

Method
1. Marinate the beef with Seasoning A for 5-10mins.
2. Boil 1 litre of water in a pot. Once boiled, add the udon and turn off the heat. After 2-3mins, drain the udon into a bowl. (Do not overcook)
3. Heat the cooking oil in a pan over medium heat.
4. Add the shallots, garlic and big onions. Stir-fry till light brown.
5. Add the beef and stir-fry for 1-2mins.
6. Add the udon and Seasoning B. Mix well.
7. Serve warm.

 
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Posted by on July 25, 2011 in Uncategorized

 

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Garlic Wagyu Beef

I wanted to try other ways of cooking steak instead of pan-fry. I thought something like teppanyaki would taste good. And of course with lots of garlic to bring out the aroma. This is my 1st time cooking wagyu beef and I love the tender and juicy texture. Yummy!

Ingredients
2 pcs of 10oz wagyu beef ribeye, cut into cubes
4-5 cloves of garlic, finely chopped
1 tsp of worchestershire sauce
1 tbsp of red wine
1 tbsp butter
sea salt & coarsely grounded pepper to taste
olive oil

Method
1. Marinate the beef with salt and pepper for 10 minutes.
2. Melt the butter on a pan over medium heat.
3. Stir fry the garlic till brown. Set aside and let it cool.
4. Add 2 lugs of olive oil to the pan.
5. Stir fry the wagyu beef over high heat for 4-5 minutes.
6. Add the worchestershire and red wine.
7. Add the browned garlic. Mix well and serve hot.
8. Use the leftover sauce to stir fry the mushrooms and asparagus as side dish.

 
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Posted by on July 5, 2011 in Uncategorized

 

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Fried Rice with ‘Char Siu’ and Chinese Leek

After a long and busy day at work, I felt like eating something yummy and ‘homey’ 🙂 I had some leftover rice and some ‘char siu’ (barbecued meat) in the fridge so I thought the easiest and fastest meal I could make is fried rice 🙂 I used to always joke about how much my dad loves to cook and how he would take the trouble to cook even though he’s just alone at home. I can see the resemblance in me over these few years. haha! I got some chinese leek from the market. Of course you can use other vege like long beans or ‘bak choy’.

Ingredients

Serves 2-3

2 bowls of cooked rice
100g-150g ‘char siu’ or ‘siu yuk’ or pork (diced)
120g chinese leek (cut to about 2 inches in length)
1-2 lug of olive oil
2-3 cloves of garlic
2 eggs
1-2 teaspoon of shaoxing wine (optional)
50-100g prawns (optional)
1 tablespoon soy sauce
salt and ground pepper to taste

Method
1. Heat the wok with oil.
2. Add garlic and stir fry till fragrant.
3. Add the chinese leek and stir fry for a minute.
4. Add the ‘char siu’ and stir fry for half minute.
5. Add the rice and stir fry for half minute.
5. Create a well in the middle and crack the eggs into it. Leave it for half minute.
6. Mix well. Add the salt, pepper, soy sauce and wine. If you have prawns, add it as well.
7. Stir fry for another 1-2 minutes. Serve hot.

 
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Posted by on November 16, 2010 in Uncategorized

 

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Stir Fried Mushrooms

Today I spent my afternoon cooking with my friend, Sharon. Most of the dishes that we cooked, I have already posted in my blog previously except this one. This is a simple side dish and it tastes yummy 🙂

Ingredients (the amount is only an estimation)

150g fresh Japanese hypsizygus mushrooms
150g fresh Shiitake mushrooms
2-3 cloves of garlic
2 tbsp butter
1-2 lug(s) of olive oil
1/2 cup of white wine or shaoxing wine
salt and freshly ground pepper to taste

Method
1. Heat the pan with butter and olive oil.
2. Add the garlic and stir fry till fragrant.
3. Add mushrooms and stir fry for 1/2-1min.
4. Add salt and pepper.
5. Add the wine and let it evaporate.
6. Stir fry for another minute and serve hot.

 
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Posted by on November 13, 2010 in Uncategorized

 

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