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Posts Tagged ‘garlic’

Butter Garlic Parmesan Shrimps with Penne Pasta

There was this butter garlic Parmesan shrimp clip showed up on my Facebook feed. It looked pretty easy so I decided to give it a try, and I also added pasta. The clip didn’t show ingredient measurement so I just came out with my own version (the fun part of cooking is you don’t have to follow recipe to the T!). The pasta turned out quite delicious and got family’s approval. Now we have one more choices for pasta dinner!

Butter Garlic Parmesan Shrimps with Penne Pasta (serves 6-8)

Ingredients:

1 lb shrimps (31-40ct, headless, shell-less, tail-on)
1 box penne pasta
4 tbsp unsalted butter
3-4 cloves garlic– minced
1/2 onion– diced
1 cup julienne sun dried tomatoes
2 handful baby spinach
1 cup whipping cream
2 cups grated Parmesan cheese
Salt and pepper to taste

Method:

  1. Cook pasta until al dente according to package instructions. Drain and set aside.
  2. Heat a frying pan over medium high heat. Add butter to melt.
  3. Sauté garlic and onion until aromatic. Add in sun dried tomatoes. Stir a few times.
  4. Add in shrimps. Stir until shrimps are partially cooked. Add in whipping cream and spinach. Cook until spinach are wilted.
  5. Add in drain pasta. Stir to coat sauce well. Add salt and pepper to taste. When the sauce thickens slightly, sprinkle in grated Parmesan cheese. Toss a few times then dish out. Serve immediately.

Regina’s Note:

  • Boiling pasta: I like to keep my cooked pasta in boiled pasta water to keep warm while I prepare the pasta sauce. But to avoid soggy pasta caused by soaking in boiled pasta water, I turn off the heat when pasta is half way cooked– this way the pasta will remain al dente when I add them to the sauce later.
  • Cheese: You can use combination of Parmesan cheese and Asiago cheese.
  • Want more garlicky? Feel free to add more garlic or granulated garlic
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Chicken satay, one of my favorite hawker foods in Malaysia, is marinated chicken/beef/pork meat skewed on a bamboo stick and grilled. The meat is flavorful enough, but we like to dip it in satay sauce. In Malaysia, if you go to eat satays, the vendor will bring up a batch of freshly grilled satays, individual satay sauce for each person, and condiments– chopped pieces of cucumber, pineapples, onion and let’s not forget the ketupat (rice cubes)! You can eat as much or as little as you’d like because only the eaten ones count towards your bill– when you are ready to pay, the vendor will collect and count all the empty skewers and tell you the total price. I remember when I was little, the satay costed RM0.10 for each skewer and the condiments (except ketupat) were free, but not anymore…

Malaysian Chicken Satays, served with satay sauce, cucumbers and ketupat (rice cubes)

Malaysian Chicken Satays, served with satay sauce, cucumbers and ketupat (rice cubes)

Malaysian Chicken Satay Recipe (makes about 100 skewers)

Ingredients:
6 lbs of boneless chicken thighs– cut across the grain, to strips of 1 inch width– see note below
about 100 bamboo skewers (10 inch)– rinsed

marinade (blend fine):
5 stalks (about 1 bunch) lemon grass
6 gloves garlic
12 shallots
3 tbsp ground coriander seeds
12 tbsp sugar
2 tbsp soy sauce
1 tbsp salt
1 1/2 tsp turmeric powder
enough oil to facilitate blending

Method:

  1. Marinate chicken meat in the marinade for 24 hours. Skew the meat on bamboo sticks (about the length of 5 inches). Be sure the top end piece of meat is securely skewed or it may fall off during grilling. The skewing is a very time consuming process so extra pair of hands helps! After skewing, chicken satays can be wrapped up and bag in batches, and keep frozen.
  2. When it’s time to grill, turn your grill on high heat. Brush chicken satays with some oil and grilled on high heat, uncovered, until the meat is just cooked. Always keep an eye on the satays because the meat is thin and they cook fast. Serve immediately with satay sauce and condiments (pineapples, cucumber, onion and ketupat).

Regina’s Note:

  • Chicken thighs: I don’t trim off the chicken fat because they give more flavor and prevent the meat from drying during grilling.

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Malaysian Satay Sauce

Malaysian Satay Sauce

Malaysian Satay Sauce

Ingredients:

for spice paste:
1/3 cup oil
4 lemon grass– use only the whitish part
6 cloves garlic
3 shallots
1 inch galangal
2 tbsp coriander seeds
1 tbsp cumin seeds
12 dry red hot chilis– soaked in hot water briefly to soften

2 tbsp oil
1 cup water
6 tbsp sugar
3 tbsp tamarind juice (mix 2 tbsp of tamarind paste with 5 tbsp of hot water)
1/2 tsp salt
1/2 tsp sambal– optional, for color and extra heat
1 1/2 cup roasted ground peanuts

Method:

  1. Blend all spice paste ingredients until very fine.
  2. Add 2 tbsp oil to a heated frying pan, add blended spice paste and cook until it is aromatic and bubbly. Stir constantly.
  3. Add remaining ingredients and cook until the sauce bubbles again. The satay sauce should taste sweet and a little tangy from tamarind juice. Adjust amount of sugar, tamarind juice and salt accordingly. The sauce will thicken when it cools.

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Braised Garlic Chicken蒜头干烧鸡

Braised Garlic Chicken蒜头干烧鸡

My friend and neighbor Angela gave me some garlic chicken last week and it was very tasty. This is similar to a chicken dish I had in my family growing up in Malaysia, but Angela’s chicken is much more flavorful. I decided to make it my own, add in some dried red chilies of course to spice it up a little. I chose chicken wings but you can use chopped whole chicken, drumsticks etc. Just be sure the chicken pieces are about the same size. The tricky part is don’t add too much water all at once– or else you’ll have watery sauce, or the chicken maybe be overcooked.

Braised Garlic Chicken 蒜头干烧鸡 Recipe

Ingredients:
10 whole chicken wings
2 bulks garlic– skin off and lightly crushed
5 shallots– lightly crushed
1 inch ginger– lightly crushed
10 dried red chilies– soak in hot water then drain
4 stalks green onion– chopped into 1 inch length

seasoning:
2 tbsp soy sauce
2 tbsp oyster sauce
1/2 tbsp dark soy sauce
5 tbsp rice cooking wine
1 tbsp sugar
2 dashes of ground white pepper
1 cup hot water

drizzle: 1 tsp sesame seed oil

Method:

  1. Cut wings into drummets, mid-joints and wing-tips. Use only drummets and mid-joints, discard wing-tips or save for other use.
  2. Heat up 2 tbsp oil in a hot wok, saute garlic and shallots until aromatic. Dish out. Maintain the heat.
  3. Saute ginger and dried chilies until aromatic, add drummets and mid-joints to the wok and saute until the surface is cooked. Stir continuously. Add all seasoning,water, garlic and shallots. Stir until the chicken is cooked and there is only a little liquid left (the liquid should be thicken slightly at this point). Add in green onion and drizzle in sesame seed oil. Make a few quick stirs and dish out. Serve hot.

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Garlic Noodles
Garlic Noodles

Garlic Noodles with Buttery Garlic Shrimps

Garlic Noodles with Buttery Garlic Shrimps

Look is deceiving. This is so true with this dish.

These are not ordinary boring noodles; they are full of (garlic) flavor! All garlic lovers should give it a try, trust me you’ll be happy with it 🙂 . Serve it with roasted crabs, butter prawns, or even some grilled meats.

Garlic Noodles Recipe– original recipe from Rasa Malaysia (serve 4-6 people)

Ingredients:

1 lb fresh uncooked egg noodles
2 tbsp finely minced garlic
4 tbsp butter
4 tbsp oil
4 tsp granulated garlic powder
2 1/2 tsp chicken bouillon powder
2 1/2 tsp oyster sauce
3 tbsp grated Parmesan cheese

Method:

  1. Boil noodles in a deep pot until al dente. Drain and set aside.
  2. Add garlic, butter and cooking oil into a pan on medium heat until butter melts. Turn down heat to low and let the garlic flavor come out. Add in all seasoning (except Parmesan cheese) and noodles. Stir to combine. Dish out and add in grated Parmesan cheese. Toss well and serve immediately.

 

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Before I forget, I better write down the kimchi recipe. I learned this kimchi from my neighbor Aunty Wang. The main difference from the normal kimchi is that this recipe uses green cabbage, the American type shaped like a ball and not the Taiwan cabbage which is flatter. The result is a much crunchier texture. As long as the cabbage (and other veggies like cucumber or daikon, if used)  is air dried long enough before marinating, the kimchi will remain crunchy for a couple of weeks.

Cabbage Kimchi

Cabbage Kimchi

Cabbage Kimchi Recipe

Ingredients:
1 small green cabbage (about 2 lbs)
1 small daikon
1 carrot
2-3 stalks green onion

Marinating sauce :
1-2 tbsp finely minced garlic
1 tbsp finely minced ginger
3-5 tbsp fish sauce
2-3 tbsp sugar
1 tbsp chili powder
1 tbsp sesame oil
2 tbsp toasted sesame seeds

Methods:

  1. Take out the core of cabbage and tear the leafs into big pieces, cut a slit at the thick stem if necessary for the sauce to penetrate through. Pour in good amount of salt and toss around. Set aside.
  2. Peel off the skin of daikon and cut into 2 inch strips. Pour in good amount of salt and toss around. Set aside.
  3. When the cabbage and daikon has soften and liquid drains out, rinse them under water a couple of times. Lay them evenly on a big tray and air dry for few hours– the longer the better because the kimchi will remain crunchy longer.
  4. While the cabbage and daikon are drying, peel and julienne carrot. Cut green onions into 1 inch long. Set aside.
  5. In a bowl combine all sauce ingredients and mix well. I like mine a bit garlicky and spicier but adjust the seasoning to suit your taste.
  6. Mix all veggies in a big container/bowl with the sauce. Use your hand to toss around to coat evenly. The sauce will look dry but over the marinating process a little more liquid will come out.  Transfer the marinated kimchi to a air tight container (glassware preferred), pat the veggies down tightly. Use plastic wrap before closing the lid to prevent the smell get to the lid. Let it sit on cool spot at room temperature for 1 1/2 days (no more than 2 days).
  7. Transfer kimchi to clean glass jars, pack tightly. Wrap the jar opening with plastic wrap before closing the lid so the smell won’t penetrate to the lid as much. Keep refrigerated. Kimchi is ready when chilled. Best to consume within 2-3 weeks. When taking kimchi out of the jar, always be sure the utensil is dry and clean.

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Guacamole (bottom) and salsa(top right) is always served with tortilla chips

Guacamole (bottom) and salsa(top right) is always served with tortilla chips

My family loves avocados and of course guacamole too. This is a basic guacamole recipe. However, feel free to add tomatoes, onion, jalapeno peppers, cilantro, drizzle of lime juice (to prevent it from oxidizing and turning brown color) etc. I make this dip many times for gathering. It’s so easy to make– all you do is season and mix it up. Ordering guacamole from a restaurant is expensive, but if you make it yourself I guarantee it will be cheaper and taste much better.

Ingredients:
4 ripe large avocados (I preferred Hass avocados)
1 clove garlic– finely chopped
pinch of salt
tiny pinch of ground cumin

Method:

Cut avocados into halves, remove seed and scoop out the flesh into a bowl. Add garlic, salt and ground cumin, use a fork to mash up to desired chunkiness. Eat with tortilla chips or as a spread for bread, burger or sandwich.

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