There’s has always a certain uncertainty with what Asian Dishes I can try to make at home for dinner without scaring Pat away. So far from experience, true blue Asian is a no-no but Asian inspired or western Asian dishes are fair game. It’s like a science experiment every time I try a recipe where I won’t know the result till
my test rat pat provides some feedback. That’s the thing about a bi-racial relationship, loads of trial and error.
There’s a site called DamnDelicious where her webpage mainly focuses on quick easy meals where you can put it together on weekdays, typically in half hour. It is so awesome when you run out of ideas of what to cook and this one is no exception. Especially with the current economy and rising food prices, this is relatively cheap to put together.
This dish calls for what you usually already have in your pantry and frankly speaking, there’s no need for protein cause it’s that good and easy. You can use whatever greens you have in your fridge too. Better than any take out and a bonus if you are a garlic lover.
Try it and I am pretty sure it will get introduce into your meal rotation immediately!
Asian Garlic Noodles
Yield: 3 generous servings
Prep time: 15 mins
Cooktime: 15 mins
- 10 oz spaghetti noodles
- 12 oz medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 8 oz cremini mushrooms, sliced
- 1 red bell pepper, diced
- 1 package of snap peas ( approx 3 oz)
- 2 tablespoon of fresh parsley or cliantro, chopped
- Sauce, divided
- 1/4 cup soy sauce or 1/3 cup if you’re using reduced sodium
- 2 tablespoon brown sugar
- 1 tablespoon sambal oelek (ground chili paste; the bottle can be found usually with siracha)
- 1 tablespoon oyster sauce
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 3 cloves of garlic, minced (or more to your liking)
- Combine sauce ingredients into a measuring cup for easy mixing and pouring. Stir well to ensure sugar is dissolved.
- In a large pot of salted boiling water, cook spaghetti noodles according to package directions. Drain and set aside.
- Heat olive oil in a large skillet, add shrimp and 2 tablespoon of sauce. Cook till shrimp is just pink. Set aside.
- Add vegetables into the skillet and stir fry till vegetables are tender.
- Stir in spaghetti,shrimp and sauce. Stir for a minute or 2 till well combined
- Serve immediately, garnish with parsley if desired.
Recipe inspired by DamnDelicious
There’s something about Italians and their ability to make awesome pasta even if they are not cooking it from their motherland.
During my first year of university, a bunch of Singapore exchange students and I befriended 3 Italians during a international student exchange session. They invited us over to their place for dinner and they made the most amazing carbonara ever.
I know, I say anything here is amazing but it’s true and I actually forgot that I ate Italian made carbonara till I made this. Big joke if you ask me.
I think that the dish was so amazing is 1. it’s cook by true blue Italians, ha! 2. the cheese and Pancetta makes the whole difference.
I remember vaguely going grocery shopping with them and they spent hour and the deli and cheese section scouring through the selection available. Not only that the block of cheese they bought cost a whopping $30 for a tiny block. Big regret why I didn’t start having interest in cooking way earlier.
Anyhow, please don’t cheap yourself out on the cheese and pancetta. I go to the local farmers market where there’s a cheese shop and butcher. This quick to put together meal is perfect for a weeknight!
Before someone points it out, It’s linguine in my picture cause I was trying to finish up leftovers in my pantry.
Weekday Spaghetti Carbonara
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 Servings
- 8 ounces spaghetti
- 2 large eggs
- 3/4 cup grated Parmesan
- 300g of pancetta , diced
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste ( I use quite a lot)
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
- In a small bowl, whisk together eggs and Parmesan; set aside.
- Heat a large skillet over medium high heat. Add pancetta and cook until brown and majority of fat has been rendered.
- Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
- Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water if too dry, one tablespoon at a time, until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Recipe from DamnDelicious
Hope all of you had a splendid time over the holidays with family and friends. I had the best time with Pat’s family in Ontario and could not ask for anything more. It’s like going back home but only it’s away from home. A very comforting feeling for me especially since I don’t have much family here since moving.
Anyway, sorry for the slight distraction cause just take a look at that sexy loaf… Isn’t it very pretty?
You may be thinking that I spent quite a bit of time and worked my kitchen aid on it, right?
Well the truth is that…I spent a total of 5 mins max putting the ingredients together. That’s it. Time did the rest of the work and it’s especially good to do this on weekdays and want to put something together without much effort like Chili/ Stew + Bread.
Make it the night before you go to bed and bake it when you get home while you make the main dish. The secret to it is the dutch oven. The lid helps to seal in the steam while it bakes.
True, you can just go to the store and buy a loaf but why do that when you can make this and make yourself feel like you’re a god damn good chef when it comes out looking like that.
I would suggest that you allow a couple hours (like 2) for it to cool down till its warm before cutting. I did it once right after it came out and trust me, the steam from the bread isn’t very kind to your skin.
Also, be careful of the hot dutch oven. I have held onto the hot lid by mistake more than once and still haven’t learn my lesson.
No Knead Artisan Bread
Yield: 1 Loaf
Prep Time: 5 minutes (no kidding)
Stand time: 18.5 hours
Cook Time: 45 minutes
- 3 cups of all purpose flour
- 1½ cups luke-warm water
- 1 teaspoon sea salt
- 1 teaspoon instant yeast
- Combine all dry ingredients into a large bowl. Whisk to combine them evenly.
- Using a wooden spoon, slowly add water and mix until a shaggy dough is formed. Don’t worry about getting it evenly mixed.
- Cover with cling wrap and leave on the counter overnight. The dough will rise and bubble.
- When you are ready to bake. put the empty dutch oven into the oven and set it to 450F. ( my dutch oven is 3 quart/2.9L in size)
- Dump out the dough on a heavily floured surface and form it into a ball shape. It will be sticky so flour your surface accordingly.
- Cover with cling wrap and let it rest for half hour.
- After half hour, carefully remove dutch oven and place the dough in the dutch oven. ( I usually slide out the oven rack and ‘drop’ the dough cause I am too short and its easier that way)
- Cover dutch oven with lid and let it bake for 30 mins. ( Can’t stress enough to WEAR OVEN MITTS!)
- Then remove the lid and let the bread brown for 15 mins.
- Remove dutch oven from the oven.
- With oven mitts, carefully dump out the bread and transfer to cooling rack till warm to touch.
Recipe from TheBakerChick