crab and shrimp noodles!

So, it's been a while since I've posted. Not that I have not been eating or cooking (less of the latter) but I've been internally debating between shutting this blog down and/or merging it with my regular everyday blog. However, all that changed when Rimi asked me for a recipe and I hastened to write this post, given that no one EVER asks me for a recipe -- actually that's not true at all, my apple crumble is a huge hit at all school events/ potlucks (thanks Mrs. Strock!) and Suzanne and Marcella did, in fact, ask for that particular recipes several times  -- but as it turns out that Rimi's comment was just the little push that this blog needed.

Any who, on to today's dish. Crab and shrimp noodles. It was inspired by a dish on Iron Chef America which is my favorite thing to watch on Sunday nights. Usually, the stuff they make on it is complicated and a tad too elaborate for my skill level but this one seemed doable in my kitchen and besides, it looked mad good.

So, let's start cooking! You will need boiled noodles, of course -- I had half a packet of glass noodles and half a packet of wide noodles languishing in my pantry so I did the sensible thing and boiled them together. Two eggs. Red and green peppers. I love red peppers but never buy them because they seem like an extravagant purchase but I found them at Talin for less than a dollar the other day and couldn't resist. Shrimp. Crab. Garlic, red pepper flakes, salt, pepper, chilli sauce, soy sauce, red onions, spring onions, mushrooms and jalapenos. The last item can be adjusted according to your taste buds.

Okay, now lightly grease wok with a few drops of oil. Break egg and scramble. The chef on television did it wonderfully with a pair of chopsticks but I used the last pair of chopsticks from Taste of Thai to scratch my back while watching The Nanny reruns so I just did it the old fashioned way with a fork.

Throw in some diced onions, red/green peppers, mushrooms, spring onions, jalapenos and let it cook. Season with salt, pepper. Add some garlic paste, sprinkle red pepper flakes.

Last stretch now. Add the shrimp, sautee for a couple of minutes -- you don't wanna overcook the shrimp. I used pre-cooked, frozen shrimp, same thing with the crab. Drop the drained, boiled noodles. To kick up the taste notch a bit, add chilli sauce and soy sauce. I used my favorite Chinese sauce in a bottle -- very unimaginatively named Chinese Hot and Spicy Sauce -- from Talin. Mix everything together, let simmer for a  few minutes while the noodles soak up the sauce. Like everything else, serve hot! 

chicken on a bed of mushrooms.

I wanted to try out something different this evening so I rummaged through the refridgerator and found chicken, white wine and mushrooms. So I gave this dish a shot. I was a little worried about it but it turned out great!

Step One: Lightly oil the bottom of a Pyrex dish. Line with sliced mushrooms, I used the run-of-the-mill button mushrooms but you can use portabella or shitake mushrooms. Season with salt, pepper and red pepper flakes. Pour a cup of white wine.

Step Two: Season two chicken breasts with salt, pepper and minced garlic. I had some pesto leftover in the refridgerator so I went ahead and rubbed some of it on the chicken as well.

Step Three: Place the chicken breasts on the bed of mushroom and drizzle some olive oil on top.

Step Four: Bake in a pre-heated oven (400F) for thirty minutes.

Step Five: Separate the chicken and mushroom and pour the wine-sauce in a sauce-pan.

Step Six: Bring to a boil with a glob of butter, a dash of cream, and a splash of chicken/beef broth. Once the sauce thickens, pour over the chicken pieces and garnish with fresh or dried parsley.

chicken in gravy.

--Steam a variety of vegetables, whatever you like, with a pinch of salt. I chose onions, potatoes, mushrooms, carrots, corn and green peppers.

--Boil chicken cubes with a pinch of salt, pepper, garlic, ginger and red pepper flakes.

--Sautee vegetables in a couple of tablespoons of butter. Add the chicken and mix together, letting it simmer.

--Use a spoon of cornflour to thicken up the chicken stock. Pour into the pan with the chicken and vegetables. Let simmer till everything is cooked thoroughly. Season with salt, pepper, and dried parsley.

--Serve with crusty bread.

thai red curry chicken.

Skip the Thai take-out and save yourself $8. Trust me, you'll thank me later. So will your wallet. I will definitely make this for Ma whenever I'm home next since this is her absolute favorite.

Okay, time to chop, chop.

Slice bell peppers. Green, red, orange, yellow, whathaveyou.
Tear up some fresh basil leaves.
I had some mushrooms, so I figured, whatthehell, whynot.
Cube chicken or pork.

Heat skillet. Pour in a can of coconut milk. Simmer. Stir in a couple of table-spoons of red curry paste. A table-spoon of brown sugar. Several drops of fish sauce. (Or, of course, you could just be lazy and buy a can of red curry and skip all the above mentioned steps).

Cook your choice of meat with the peppers, mushrooms, basil leaves and bamboo shoots, if you have any.

Cover and let simmer till chicken is thoroughly cooked. Serve over steamed white rice.