Fiery Prawn Noodle Soup Recipe
I’ve always hesitated to buy seafood in Gurgaon because, well no sea. But since I’m currently unemployed with no place to be and nothing else to do, I thought I’d buy some good looking seafood and cook some delicious things. Some big prawns and blue crab caught my fancy at the supermarket and I promptly picked them up. The prawns were plump and gorgeous, costing just about the same as they do back home. So did the blue crab. Anyway, with the prawns, I knew what I wanted to do. A spicy Thai style fiery noodle soup. That’s also because I spotted some fresh Thai red chillies.
Ginger Miso Ramen Bowl with Mushrooms
I’ve only had miso things at restaurants and I don’t even trust them to put a good amount of miso or even the real deal in there. So basically I never really knew what miso actually tasted like. But I went ahead and bought myself a jar from Amazon. After using it I can safely say that it’s the magic ingredient that can make soups and broths taste like nothing else. It’s a good thing. This miso ginger ramel bowl is essentially the product of some old stock cube, a couple of mushrooms, ginger and miso. All this bubbling away for just about 15 mins gave me a fragrant and delicious broth. Some ramen was cooked and put into it along with a boiled egg. Dinner was served.
This chicken in black bean sauce was so easy to make and was a great way to use leftover marinated chicken. I had leftover uncooked meat from the caramel chicken I’d made. I quickly cooked the chicken in a pan with a sauce I made with black bean paste, soy, fish sauce and chilli paste. I also made a quick fried rice with cabbage and eggs to go with it. Perfect Saturday night dinner it was.
A few days ago I ordered a pack of udon noodles from Amazon on a whim. I love trying different kinds of noodles as long as they’re not a pain to cook. I’d seen several udon noodle recipes but almost all of them were made with fresh udon noodles. Fresh ones are much plumper, thicker and whiter than their dried counterparts. They looked like they could soak up any sauce in seconds. The dried ones though didn’t disappoint. I absolutely loved them. They’re thicker, flatter and chewier than regular noodles. And tasted fantastic with the chicken I made.
Sriracha Honey Chicken Wings
Sriracha is one of my absolute favourite condiments. It’s spicy, yet not so hot that fire alarms are set off. I got my hands on a bottle recently and wanted to put it on everything. Well, I almost did. Who doesn’t like hot wings? We all love a good nibbling on some succulent wings. I made some with just 4 ingredients and boy were they delicious. Sriracha, chilli powder, ginger garlic paste and honey. Minimum effort and maximum flavour.
It’s a continuous struggle to be able to eat relatively healthy and still have a lot of flavour in your food. I Crossfit thrice a week post work and I don’t have the time to cook (or even eat) elaborate meals. Which is also why I haven’t been able to post regularly on the blog. Anyhoo! One of the easiest and quickest meals I can think of making is a chicken stir-fry with a few veggies thrown in. Sometimes it turns into a stew with coconut milk. Other times it ends up becoming something in between. Like this dish for example, isn’t a stew or a stir-fry. But I ate it like a stew for dinner and added some cooked soba noodles for lunch.
Thank heavens for bottled sauces. Sometimes all you have the energy and time for is to whisk in a sauce with meat and get going. For me, weekends are when I cook elaborate meals. I don’t have that kind of time during weekdays. So, it’s always quick cooking and quicker packing for lunch. Nothing easier and quicker than a bowl of minced chicken with some soba noodles to go with. A few days ago I got some chilli garlic sauce and spicy black bean sauce along with some minced chicken and it was a great time to open these jars.
I’ve been on a clean and healthy eating spree (again). This time I’ve teamed it up with Crossfit sessions that make me want to eat better on a daily basis. My go-to meal would be a chicken stir fry with broccoli or paneer with other veggies. Sometimes I throw in some quinoa there if it’s lunch. I wanted something different yet healthy and so I ordered for some tofu which I hadn’t had before. I hate soy milk and I had this mind block about soy products. But as it turns out tofu isn’t that bad. Also, it has less fat than paneer which makes it ideal for dinner.
I’ve made Thai curry plenty times before and more often it’s been the red kind. I don’t have a reason why I never made the green one. But it’s never too late. Sunday lunch it was. In the red curry, Kashmiri chillies give it the colour and in yellow, it’s turmeric. For the green one, it’s green chillies, coriander and lemon leaves. Of course, I made the paste at home. Besides these three ingredients, there’s lemongrass, ginger (or galangal), garlic, cumin and shallots. It’s fragrant and delicious. You can alter the number of chillies according to how spicy you want it. I went a little low on these.
For those days in the middle of the week when you feel like ordering in because you’re too lazy to cook, or want something spicy, this chilli chicken is perfect. I didn’t plan for it. I was going to order in some greasy Chinese on a cold weeknight. But I remembered I had some boneless chicken marinating in the fridge and that I should use it before it goes bad or something. The marinade was just ginger garlic paste and some paprika. Simply pan roast the chicken with onions and capsicum with soy, hoisin or honey, chillies and crushed pepper. It’s alright if you haven’t marinated it as well. Best part – it comes together in under 20 mins!