Dec. 4th, 2010

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And now, for something completely differant.

Long story short, Once upon a time (as in, when I was maybe 10), I thought "it would be neat if I knew how to cook my own food". It has proved to be a very valuable decision that has served me very well over the years - much moreso than just knowing how to make my own cake, which I'm pretty sure is what I wanted it for at the time. :p

Since this place is a creative outlet for me, and so much of my other creative ends languish in draft form here and there, I figure I may as well impart various tidbits of cooking knowledge that I have aquired. Cooking is creative, after all. ;)

Of course, by tidbits of cooking knowledge, what I mostly mean is "this is what I had to eat today, and since it was delicious I think you ought to go make it too".
silversword: (Default)
Singapore style Chinese Stir-Fry
Serves: 2

WHAT YOU'LL NEED:
1 Wok (or large frying pan)
1 Saucepan

1 Medium sized Pepper (Red, green, whatever), thinly sliced
3-4 Medium sized mushrooms, sliced
1 Clove Garlic, finely chopped
1 tsp crushed chilli's / chilli flakes
1 medium Egg
1 tsp salt
1 tsp sugar
1 tsp chilli powder
1 tsp curry powder
1/4 cup frozen peas
Soy sauce
1 spring onion, chopped
150g white rice, washed
200g pre-cooked prawns
3 tbsp stir-fry oil (regular vegetable oil will suffice if you don't have infused stir-fry oil)



HOW YOU DO IT:

1) Cook the rice, according to packet instructions, then drain and set aside.
2) Heat the oil in the wok, then crack the egg into it and mix well for approx 1minute, until the egg is cooked.
3) Add the chilli and garlic, stir well, cook for between 30 seconds and 1 minute
4) Add the rice, stir well, cook for between 30 seconds and 1 minute
5) Add the pepper and mushroom, stir well, cook for between 30 seconds and 1 minute
6) Add the salt and suger, stir well, cook for between 30 seconds and 1 minute
7) Add the prawns, stir well, cook for between 30 seconds and 1 minute
8) Add the peas, stir well, cook for between 30 seconds and 1 minute
9) Add the chilli powder, stir well, cook 30 seconds
10) Add the curry powder, stir well, cook 30 seconds
11) Add the soy sauce (as much as you feel appropriate - I never measure tbh, I just splash some in), stir well, cook for between 30 seconds and 1 minute
12) Add the spring onion, stir well, cook for between 30 seconds and 1 minute
13) OMNOMNOMNOM

VARIATIONS:

The prawns can be easily substitued for any other meat, or indeed no meat at all, depending on your whim. I tend to prawns, personally, but I've tried it with chicken and hoi-sin coated pork too. Just make sure you cook alternative meats thoroughly first - best way is to stir fry them in the wok while the rice is pre-cooking and then drain them into another dish until needed.
You can also substitute the rice for medium egg noodles, though as a general warning, noodles are both much more annoying to stir (I recommend having cooking chopsticks if you're going to try) and liable to need extra oil to keep them from sticking to the pan. On the plus side, they cook faster than rice (or if you get the right ones, don't even need precooking at all), so it makes the whole thing much faster - good if you're pressed for time.

The recipe scales pretty well for differant numbers of people, but if you try and get past 3 or 4 you're going to need a very big wok to keep it from going everywhere. :)


NOTES:

Surprisingly simple, isn't it? I learned this from my brother, who learned it from the bowels of the interwebs, no doubt. we generally leave out the spring onion, since we don't usually have any to hand, but the original recipe called for it so I list it anyway. Really, the important thing is just to remember the order - everything else is simple.

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