All about 1 dish meal

[EatNonStop]

Augmum:

EatNonStop:

I am a FTWM with 2 kiddies. My mil will cook dinner during weekdays and takes a break in weekends thus I will try to make simple meal during weekends if we are too lazy to go out. I am always on the go to search for goodies/food that require min preparation and cooking time. Starting this new topic so to hope to pick up wonderful 1 dish meal recipes.


I had already posted this Ipoh HorFun photo in \"how to cook nice meals\" topic but lets take it as a start ya. :lol:

EatNonStop wrote:
Occasionally, I will prepare my hubby's favourite. Ipoh Hor Fun

Others would be Mui fan, Seafood Mui fan. (gravy over steamed rice)
and
Baked Rice, Fried Rice, Pineapple Fried Rice.

Can share how to make Seafood MuiFan Gravy? Thanks

[EatNonStop]

Funz:

How about prawn noodles, soto, mee siam, laksa.


Sometimes I will cook tomyam soup and add the thin type of horfun/kwayteow.

Cold soba, hot soba. Kimchi soup with korean rice cake.

Think there are many more but cannot recall now.

Hi Funz, I am very keen to try cook Prawn noodles & Mee Siam. Can share recipe? Thanks :lol:

[Funz]

EatNonStop:

Hi Funz, I am very keen to try cook Prawn noodles & Mee Siam. Can share recipe? Thanks :lol:

I don't have the detailed mee siam recipe for you as my mum usually prepare the rempah in bulk in advance and we will freeze it and use it as needed. So a bit difficult to give you the qty of all the ingredients that goes into the rempah. You can try the recipe from this blog.
http://www.mamaswok.com/2008/12/recipe-for-mee-siam.html

For us we will omit the milk for the gravy and add a a bit of pounded dried shrimp while frying the rempah for the beehoon.

For toppings aside from the usual egg and tauhu, we will buy the dried grago (very small prawns/shrimps) toast till crispy and sprinkle liberally on the mee siam when serving.

Prawn noodles. Ok. Again I cannot give you qty but I can give you method.

Ingredients

Prawns (usually glass or white prawns)
Raw Fish Cake
Chicken bone or pork bones or both
Garlic
Kang Kong
Bean Sprout
Noodles, beehoon

In a large pot, put the bones to boil for stock.
In another pot, boil the fish cake until cooked. Do not discard the water used for cooking, add that to the stock
Clean the prawns, do not deshell. Boil the prawns and add the water used for cooking the prawns into the stock.
Once the prawns have cooled, remove the shell. Do not discard the shells. Heat up a wok, fry the prawn shells until fragrant, no oil needed.
Add the fried shells into the stock. Throw in a few crushed garlic and bring to a boil, then let it simmer for another 20-30 mins.
Strain out the stock, add a bit of black soya sauce for colour and salt to taste.

To really extract the sweetness of the prawns, if I am in the mood for this step, I will blend the shells after frying them before adding into the stock. I know that a lot of people recommend adding a bit of rock sugar but I find that when you use enough prawns, there is no need to add rock sugar. And the sweetness from the prawns is different from the kind of sweetness you get from sugar.

The rest of the steps you know lah. Pre-cook all the vege, slice the fish cake. Blanch the noodles and beehoon. When serving, put everything into a bowl, pour the soup over, serve with a topping of fried shallots and pepper. If you like some meat, you can boil some pork belly and slice them up and add to the ingredients.

[Augmum]

noob:

Augmum:

[quote=\"noob\"]
Do u need to fry the chicken before throwing into the rice cooker?

No, dun fry it.
also try to time so that teh chicken is juz cooked, not overcooked.
hope u have the chance to try it out.

Thanks Augmum for your sharing, will get ingred n try it out tomorrow :D[/quote]U're welcome noob.
hope u have a successful 1 st try.

[EatNonStop]

Funz:

EatNonStop:

Hi Funz, I am very keen to try cook Prawn noodles & Mee Siam. Can share recipe? Thanks :lol:

I don't have the detailed mee siam recipe for you as my mum usually prepare the rempah in bulk in advance and we will freeze it and use it as needed. So a bit difficult to give you the qty of all the ingredients that goes into the rempah. You can try the recipe from this blog.
http://www.mamaswok.com/2008/12/recipe-for-mee-siam.html

For us we will omit the milk for the gravy and add a a bit of pounded dried shrimp while frying the rempah for the beehoon.

For toppings aside from the usual egg and tauhu, we will buy the dried grago (very small prawns/shrimps) toast till crispy and sprinkle liberally on the mee siam when serving.

Prawn noodles. Ok. Again I cannot give you qty but I can give you method.

Ingredients

Prawns (usually glass or white prawns)
Raw Fish Cake
Chicken bone or pork bones or both
Garlic
Kang Kong
Bean Sprout
Noodles, beehoon

In a large pot, put the bones to boil for stock.
In another pot, boil the fish cake until cooked. Do not discard the water used for cooking, add that to the stock
Clean the prawns, do not deshell. Boil the prawns and add the water used for cooking the prawns into the stock.
Once the prawns have cooled, remove the shell. Do not discard the shells. Heat up a wok, fry the prawn shells until fragrant, no oil needed.
Add the fried shells into the stock. Throw in a few crushed garlic and bring to a boil, then let it simmer for another 20-30 mins.
Strain out the stock, add a bit of black soya sauce for colour and salt to taste.

To really extract the sweetness of the prawns, if I am in the mood for this step, I will blend the shells after frying them before adding into the stock. I know that a lot of people recommend adding a bit of rock sugar but I find that when you use enough prawns, there is no need to add rock sugar. And the sweetness from the prawns is different from the kind of sweetness you get from sugar.

The rest of the steps you know lah. Pre-cook all the vege, slice the fish cake. Blanch the noodles and beehoon. When serving, put everything into a bowl, pour the soup over, serve with a topping of fried shallots and pepper. If you like some meat, you can boil some pork belly and slice them up and add to the ingredients.

I think Aga Aga should know how to go about it liao....thanks..Let me try this coming weekend....I love prawn noodle with real thick prawn stock..Yummy :drool:

[Vevey]

An easy way out will b to buy the ready-made stock of Prima Taste.

http://www.primataste.com.sg/store.aspx?CatID=17

I usually stock up my fav laksa when there r promotions in supermkts.

[Augmum]

Vevey:

An easy way out will b to buy the ready-made stock of Prima Taste.

http://www.primataste.com.sg/store.aspx?CatID=17

I usually stock up my fav laksa when there r promotions in supermkts.

how is the taste of using the prima laksa paste ??
will it be too hot ?? or the chilli paste is in separate packing?

[Vevey]

Augmum:

Vevey:

An easy way out will b to buy the ready-made stock of Prima Taste.

http://www.primataste.com.sg/store.aspx?CatID=17

I usually stock up my fav laksa when there r promotions in supermkts.

how is the taste of using the prima laksa paste ??
will it be too hot ?? or the chilli paste is in separate packing?

We think it is better than any of the katong laksa even at times I'm not using any stock but plain water! So no credit to me..
Not too hot. Chilli paste is separately packed.
We will add our own laksa leaves tho, as can't taste those supposed to b included.

[Timtams]

Crockpot, otherwise known as slow cooker always yields good one dish meal… Like : lor bak (stew pork meat), chicken soup, beef stew, lamb stew. And so easy, just prepare all the stuff and throw them into the pot, a day of cooking on high and you’ll come home to piping hot dinner of tender meats and thick gravy, served with crusty bread or steaming white rice.

[Augmum]

Vevey:

Augmum:

[quote=\"Vevey\"]An easy way out will b to buy the ready-made stock of Prima Taste.

http://www.primataste.com.sg/store.aspx?CatID=17

I usually stock up my fav laksa when there r promotions in supermkts.

how is the taste of using the prima laksa paste ??
will it be too hot ?? or the chilli paste is in separate packing?

We think it is better than any of the katong laksa even at times I'm not using any stock but plain water! So no credit to me..
Not too hot. Chilli paste is separately packed.
We will add our own laksa leaves tho, as can't taste those supposed to b included.[/quote]thks for the info.
saw it yesterday , it was priced at $6.90 juz for the paste.
i was thinking , myself buy it fr one of the katong laksa, ready to eat......no need to buy ingred and noodles and cook with it