June 17, 2008

More Chinese Recipes from the Any-Old-How Cook

Posted in Food tagged , , , , , at 7:40 pm by myrlinn

A while ago, I wrote about our family’s “Pork Ribs with Potato and Tomato Soup” in Any-Old-How Cook goes Ga-Ga Over Potatoes

Well, today, I decided to add a couple more recipes to that one, family favourites like ‘Steamed Pork with Salted Egg’ and  ‘Salted Brandy Chicken’ , and put it all together in a hubpage titled Chinese dishes you don’t serve your guests.

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June 9, 2008

The Any-Old-How Cook takes on Fried Rice

Posted in Musings tagged , , , , at 5:11 pm by myrlinn

The Any-Old-How Cook, that’s me, delights in quick and easy dishes (see also my previous blog post). I actually get to prepare this particular Fried Rice one quite often. It’s a family favourite.

Fried Rice with Chinese Sausage

Serves 1

Ingredients

  • 1 tbsp oil
  • 2 heaped tbsp finely chopped Chinese Sausage
  • 1 tbsp minced garlic
  • 1 cup cooked rice
  • 1 tbsp light soy sauce
  • 1 egg
  • 3 heaped tbsp chopped spring onions

Method

  1. Heat oil and fry Chinese sausage until fragrant.
  2. Add garlic (you may want to lower the fire slightly as you add the garlic, as garlic tends to get burnt rather quickly).
  3. Next, add the cooked rice. Pour the soya sauce on top, and mix evenly into rice. Fry until soya sauce caramelises on the grains of rice.
  4. Make a space in the middle of the rice. Add more oil if necessary, and break the egg into the hole. Quickly scramble. Once the egg is set, mix it with the rice.
  5. Turn off the fire, stir in the fresh spring onions, and the dish is ready to serve.

I’ve put my fried rice tips (how to make better fried rice) in my Hubpages article.

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MORE ANY-OLD-HOW COOK RECIPES:

Any-Old-How Cook goes Ga-Ga Over Potatoes

The Any-old-how Cook: East Meets West Aglio Olio

May 27, 2008

Any-Old-How Cook goes Ga-Ga Over Potatoes

Posted in Food tagged , , , , , at 6:40 pm by myrlinn

I was happily chomping on potato chips at Long John Silver’s the other day (they were yummy) when it occurred to me that I really should talk about my weakness for anything potato. Mashed potato, potato chips, baked potato, potato salad. I love them all.

I could eat baked potato topped with a dash of butter, and lots of grated cheese every day! But, don’t worry, I don’t. And my favourite dishes to cook at home are rather more healthy.

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One of my “specialties” is an Indian dish I learnt from my aunt. Don’t ask me what it’s really called. I don’t know. I call it:

Black Mustard Seed with Potato Fry

Ingredients

2 tbsp oil
1 tsp black mustard seed
1 large onion, sliced
1 tbsp turmeric powder
2 cooked potatoes, diced into large cubes

Method

1. Heat oil, then add in mustard seeds.
2. When the mustard seeds stop popping, add large onions. Fry till light brown.
3. Finally, add in potato and turmeric powder, and fry till fragrant (approximately 5 minutes).
4. And just like that, you’re done!

I enjoy this potato dish served with boiled broccoli, but most people would probably serve this with rice and meat or fish dishes.

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This Chinese dish I learnt from my mother, and it’s a dish that I’ve enjoyed since forever. And I never get tired of the combination of potatoes with the slightly sourish taste of tomatoes.

Pork Rib with Potato and Tomato Soup

Ingredients

300-400 gms pork ribs, chopped into chunks
2 medium potatoes, cut into chunks
3 medium tomatoes, cut into wedges
1 tsp crushed peppercorns (optional)
salt to taste

Method

1. Put pork ribs, potatoes and tomatoes into a pot
2. Cover with water
3. Boil for 20-30 minutes
4. Add salt to taste
5. Lastly, add crushed peppercorns.

This soup makes a very good complement to deep-fried fish and rice. A simple, but satisfying meal.

May 5, 2008

The Any-old-how Cook: East Meets West Aglio Olio

Posted in Food tagged , , , , at 7:29 am by myrlinn

One of my favourite dishes when I go to an “Italian” restaurant in Singapore is Aglio Olio (or perhaps, more accurately, according to my quick Google Search, Aglio e Olio). The dish is simplicity itself — garlic (aglio), hot chilli pepper and herbs sauteed in olive (olio) oil and added to pasta. I just LOVE the combination of pungent garlic with sharp chilli and fragrant herbs.

It’s such a great dish that this any-old-how cook just had to come up with her own quick ‘n’ easy version:

East Meets West Aglio Olio Noodles,
Any-old-how Cook style 😉

Serves One

INGREDIENTS

  • 1 packet instant noodles

  • Oil

  • 2 cloves of garlic (what can I say. I have a weakness for garlic!)

  • 1 red chilli, finely sliced

  • 3 pieces French Beans, finely sliced
  • Light soya sauce, to taste

  • Italian mixed herbs

METHOD

1. Bring a pot of water to the boil. Cook instant noodles, and drain. Put aside.

2. Heat oil, then sautee chilli and garlic. Add in French beans, then sprinkle mixed herbs over it. Fry till french beens is cooked, but still crunchy.

3. Turn off the heat. Then add soya sauce to taste (I usually put add in about 1 tablespoon of soya sauce).

4. Add the cooked instant noodles to the pan and toss. It’s now ready to serve.

Note: I like my noodles this way, with just a hint of soya sauce. However, for those who like it more flavourful,  I usually add in fish sauce. Or, for a spicier kick, add chilli oil.

So there you go, one of my favourite things to prepare at home.