Cooking Class

Finally, my first assignment after quite some time. Thankfully, a friend of a friend, feels that he might need to learn to cook :)..

It was a sudden, as i was introduced and he said he's ready to practice at soonest.. Whoaaa.. Well... anyway, below are the recipes from what we tried yesterday..

Oriental Fried Noodle (Mie Goreng Oriental)

Ingredients:

1 package mee telur/angel hair noodle/kway teow

3 cloves of garlic – finely chopped

1 bombay onion – finely chopped

3 tbs of sweet soy sauce + 1 tbs of veg oil

2 tbs of oyster sauce

1 egg

2 tbs of minced beef

4 meatballs – sliced

1 leek – cut in med sliced

Caisin leaves

Salt and pepper as required

2 tbs of veg oil and 1 tbs of margarine

How to make :

1. Boil the noodle, make it al dente (around 2-3 minutes), directly rinse with cold water to stop the cooking process

2. Mixed the noodle with sweet soy sauce and 1 tbs of veg oil

3. Put the oil on the pan, when its hot enough, put the margarine, let both of them mixed well.

4. Sauté the garlic until it golden brown, add the Bombay onion and stir fry.

5. Add eggs, meatball and minced beef. Stir occasionally.

6. Add leek and caisin, then oyster sauce, salt and pepper .

7. Leave it until the caisin and leek mixed well then add the mee.

8. Mix well and stir occasionally until its cooked – around 3 until 5 minutes.

9. Ready to serve

POACH VEGETABLE WITH SEZCHUAN SAUCE

Ingredients:

100 gr of enoki mushroom

250 of baby string bean

150 gr of minced beef/chicken

1 onion – thinly sliced

4 cloves garlic – finely chopped

6 dried chillies – sliced

1 tbs of ground dried chillies

1 tsp of black pepper

1 tsp of sugar

1 tbs of oyster sauce

½ tsp of salt

2 tbs of veg oil and 1 tbs of margarine

How to make :

1. Prepare the steamer

2. Steam the baby beans until is half cook – more or less 4 minutes, set aside

3. Steam the enoki for around 2 minutes.

Sezchuan sauce

1. Heat the oil, add the margarine.

2. When its hot enough, sauté the garlic, stir it and add onion after the garlic is cook enough.

3. While stirring, add the beef and stir well

4. Add the chillies – both dried and ground dried chillies, salt, pepper and sugar.

5. Give half cup of water, let it well cooked.

How to serve :

1. Arrange the bean as a bottom, the put the enoki on top of bean

2. Pour the sezchuan sauce on top.

3. Serve with rice J

UDANG GORENG MENTEGA

Ingredients:

350 gr of tiger prawn

1 bombay onion – sliced

4 cloves garlic – sliced

1 leek – sliced

2 tbs of sweet soy sauce

2 tbs of oyster sauce

2 tbs of veg oil

2 tbs of margarine

½ tsp of sugar

½ tsp of pepper

How to make :

1. Clean the tiger prawn thoroughly.

2. Heat the pan, add veg oil and margarine

3. Sauté the garlic until its golden, add the onion, stir it occasionally.

4. Add the sliced leek, oyster sauce, soy sauce, sugar, pepper and prawn.

5. Keep stirring for around 4 minutes until its cook.

6. Ready to serve

Notes :

1. Seafood is mostly fast-cooking. If you cook it for too long, it’ll be harder to chew and lost the juices as well.

2. You can always change it with squid or mussels. To discharge the smell, you can soak squid with milk or boil it for 30 seconds with water and ginger. For mussels, boil it with ginger, until the shell is open.

SOY MILK PUDDING WITH MANDARIN ORANGE COMPOTE

Ingredients:

600 ml of soy milk (more or less 2,5 cups)

1 sachet konnyaku powder – orange flavor

1 can of mandarin orange

How to make :

1. Warm the milk, stir it well.

2. When you can see it almost boiling, add the konyaku powder, mix well.

3. Put the heat into the lowest

4. Stir around 3 minutes, pour into pudding bowl/tray.

5. Let it cool

6. Serve cold with mandarin compote

Next class, will be pasta, shepherd's pie and mix salad.. :)