Posts Tagged ‘couscous’

Chicken with roasted capsicum puree on a bed of enoki mushroom with bouquet of roasted aubergine couscous

June 17, 2011

                       Waaaa…when was the last time i really cook and take pic ah..hmm.looking back at my previous post..was somewhere in January?..haih…but anyway..i’m back now la..(don’t worry i got a few more dishes (yes..a few more) showcase stay tune okie? Heeee.

The idea for this dish came from 2 source. The first is, during our anniversary dinner with my darling (yes, my 6th month old darling 🙂  at centrepoint, OneUtama –  forgot the name, something monster. My darling ordered roasted chicken with shitake. And this sauce that they use for the chicken looks like tomato sauce. Knowing me, i’ll taste and try to figure out what’s the ingredient, and thought it was special. Its actually bellpepper sauce. That’s why i came up with this version of mine (but missing another key ingredient – cream, haih nvm la, will do again next time). That’s why from the pic looks like sambal or curry paste rite? wakakka..

Enoki mushroom to substitute of shitake because, 1) it’s cheaper and 2) its cheaper lo 🙂 wakaka..cut cost know la nowdays, susah cari makan la…wakakka..

The 2nd idea came from this magazine that shows the bouquet of aubergine. I find that’s cool man, so decided to do it myself also lo. I love aubergine. The taste and the texture..hmmm..yup yup..Couscous also my another fav after pasta. IT’s easy to cook and it absorb what ever broth that you use to cook it. For this, i use my mom’s herbal soup. Heeee…If you look closely, i also put some chopped capsicum and tomatoes for colors. Raisin to add the sweet dimension into the couscous – macam Moroccan dish la konon..wakaka..

Well, the other special reason why i decided to write this blog besides my passion for cooking and taking pics is that, the best part..after cooking and getting ready to plate ..guess what happen next??. My camera battery died wo..KNS…i didn’t check lo..walau eh!! what i did was..i charge lo..while waiting for it to charge..i think again how to plate better i wait and wait..n wait..thought after 15mins ok already geh..but..still low ..then i tell myself..ok fine..i’ll snap the pic as fast as i can, as many as i can..and guess what..this is what i got.. consider impressive la..wakakaka…

That’s all for now la..the next one is a fish dish..:) something simple and yet elegant’s call Steamed Fillet on a bed of broccoli with lemon garlic butter sauce with lotus root chips ..Till then..enjoy the pics 🙂


Stuffed lychee with chicken wrapped with streaky bacon with creamy mushroom sauce and warm couscous salad

January 9, 2011

Strike 2! Yes this is the 2nd dish in the row ladies and gentlemen…WAkaka..hmmm..So yeah just like the above mentioned..stuffed lychee with chicken. I wanted to do this dish the last time during Merdeka eve countdown dinner with Jp,Teoh, Sharon and Eric but somehow i failed lo. Cause of poor planning..damn..but this time, after a few tweaks here and there, managed to come out with it lo. It turns out more than i expected to be. Much juicier and tastier (yes, in case your wondering why i say like that is because this is one of my creation – that means, never try before lo..think outside the box ma..) What i like about this dish is that the combination of sweet, savory, smoky and crunchy (from both asparagus and streaky bacon). ITs just absolutely sensational i tell you..yes you..! 🙂

So, here’s the details. Once again i used chicken thigh (the upperside of drumstick cause its juicier and tender) and cut them into small chunks. Small enough that i could stuff into a lychee. I use a can lychee because i can’t find the fresh one (sorry lo). I first cook the streaky bacon for a few mins then i start with the chicken. With the chicken, i saute with some oyster sauce, sesame oil and that’s it. No seasoning at all (oyster sauce are already salty).

Lastly, i toss the asparagus over a tea spoon of oil on a non-stick pan. Again, just for a few mins. As for the creamy mushroom sauce, just saute chopped garlic with butter then sweat the mushroom. Until you see the mushroom starts to shrink, then pour in the cream (i use whipped cream – Emborg brand la) and lightly season with salt and pepper.

As for the warm salad, i choose couscous instead of the conventional coleslaw. Simple, just pour the dry couscous (you can buy this at cold storage) over a warm broth (i used chicken broth) and let it sit for 4mins (according to the instruction on the pack) and to keep it fluffy, fork it (yes fork it!! heeee ) after 4mins. What i add to this couscous is some pan roast bell pepper, brinjal and asparagus. You can add more for example corriander, courgette or even slice orange.

Time to plate – i stuff the chicken chunks into the lychee then wrapped them with the streaky bacon with asparagus. Put them on top of the cream of mushroom sauce. Simple huh? 🙂 you bet. Try this, i’ll guarantee you and your love ones will enjoy this simple and yet succulent dish.

Japanese Tofu with minced chicken and mushroom

October 30, 2008

Remember the previous dish? (Steamed japanese tofu with prawn) that i bought $2 for 3? Yeah..i cooked the remaining tofu with some minced chicken strips and yes…chinese mushroom..heheh..Actually this dish kan..its like the chinese version of “mah-por tofu” which means..erm..hehe..actually i also duno..hehe..(thats why i want you to comment lo.hehhe) and this chinese version one yeah…uses pork ..but i don’t have with me so i use chicken lo..:) halal kan.. 🙂 anyway..the chinese the original recipe is not included one..i just feel like adding into it..for the flavor sake and variety ba…hmmm

I first sauté the garlic and then i add the minced chicken meat. Then comes the mushroom in which i soaked in hot salted water until they’re soft and cook for about 10mins. Seasoned with some oyster sauce and dark soy sauce to give some color. As it started to dry up, i add some stock (you must be wondering, how come this fella always got stock available all the time?hahha..well cause my mom always cook soup normally can’t finish on the same day left over la tu.:) ) and then finally the tofu lo.

With that stock/soup, i heat it and pour it on my couscous (after this no more couscous sudah..habis already..hehe) covered for a few mins then fork it so that it’ll become fluffy. Oh if you notice, there’s some green also kan?hehe..yeah today i decided to pay a visit to my vegie uncle – Ah wong..hehe..Bought a handful of french beans that cost me $1.50..hmm..okie la tu..considering i lama tak makan french bean sudah.. How i prepare it? Simple, remember i mentioned i heat up the soup for the couscous? i blanched the french bean in that soup..haha..clever kan? that soup is full of flavor..yum…

With some chicken strip left, i marinade with some grated ginger, garlic, sesame oil, oyster sauce. And before i deep fry it, i coat it with breadcrumbs. This cooks very easily and fast too. To present, i use something different this time..i recycled i tell u..hehe the black styrofoam that comes with the chicken strips that i bought from cold need to buy black plate..kekek..for now la tu.. 🙂

Canned Sardine with couscous

October 14, 2008

Sardine in cans, hmm remember back in the school days (primary school) they sell sardine sandwich that cost less than rm1?haha..i wonder if they’re still selling those or even the same price..hmm..Anyway, this dish is super easy to prepare. This time, instead of using pasta, i usecouscous. Cous-wat?hehehe..yes Couscous,a type of North African semolina in granules made from crushed durum wheat. There are many types in the market, some are with flavored, some just plain. I bought the plain ones, besides that its cheaper, you can actually infused it with the flavor of your choice. And the best thing its instant. All you have to do is, pour hot water on it and let it steam for about 5 mins. If you happen to have a broth or stock, it would flavor the couscous even better. No need to add salt at all. Couscous goes well with stews or any dishes that has a thick sauce. And you can even make salad with it. 

So, simple, start with the couscous first. I reheat my broth and pour into the couscous. Covered, so that the steam trap in the bowl and moisten the couscous. For about 5mins, then use a fork to loosen up the couscous so that it’ll become fluffy and not lumpy.  

Next, the sardine, no need to cook (cause this was yesterday’s leftovers..hehe) as you can see, all i have to do is just reheat it. Then, boil the egg (just like what i did previously, so that the yolk will ooze out.) 🙂 Finally, this time i got myself some greens, hah! hehe..simple balsamic vinegar+olive oil and drizzle some honey on it. This is my meal, erm, kinda cross between breakfast and lunch or brunch. I think  i’ll be using more couscous in my next menu.(just like duckie..hehe)