Recipe

Pepper Shrimp Udon

Heeeeello!

Back to the recipes today with an experiment that was not bad but had to be slightly changed. I will give you the changed version.
And as always its an idea of recipe, tweak it as much as you want — I actually change my recipes every time I cook =P.

About this dish, it is inspired from “Black Pepper Crab” — a Singaporean dish. But since in don’t have a whole crab, and it would have been sad wasting a crab in the case of a fail, I decided to try it with shrimps. And it was really nice. I am quite sure that it would work well with chicken instead of shrimp too.

And concerning the edits done on the recipe from my experiment, the main one is reducing dramatically the amount of black pepper. When I did it for myself I put about 2 or 3 tablespoons of pepper, and it was bloody strong — actually had to rinse the Udon to be able to finish them ^^’. The other slight change is when to add the spring onion, which should be done more towards the end that what I did.

So I hope you give it a try and tell me how it was 😉


Ingredients for 1 portion:

  • 1 portion of udon (or any kind of noodles)
  • 10 shrimps
  • 1 garlic clove
  • 1 spring onion
  • 1 teaspoon of black pepper
  • 1 tablespoon of sugar
  • 3 tablespoons of soy sauce

  1. Start by removing the shrimp shell, and cleaning the shrimp. I additionally like to butterfly them so it looks cooler.
  2. Cut the spring onion in small slices, separate the white part from the green one.
  3. Dice thinly the garlic, or you can even simply crush it.
  4. Cook the udon as recommended on the package.
  5. In a pan, pour a little bit of oil and put it on medium heat.
  6. Add the garlic and the white part of the spring onion in the pan. Cook for 2 minutes so it infuses a little bit the oil.
  7. Add the shrimps and cook until they turn red.
  8. Add the soy sauce, pepper and sugar and mix well.
  9. When your udon are ready, drain and rinse them.
  10. Add the green part of the spring onion right before the udon noodles and mix well.

It’s ready 😉

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Experiements

Noodle Soup

Noodle soup

Hello, hello!

I got quite sick this week end and needed something warm to feel better, so I made myself an experimental noodle soup. It resulted in something pretty yummy. But I did not write down the quantities and the time to cook everything so I will simply describe the process and approximately the quantities.

Ingredients:

  • Half a liter of water
  • 7g of dashi stock powder (I remember it because I was trying to find out if was enough for the water but could not understand anything in Japanese).
  • 2 tablespoons of dried baby shrimps
  • 2 tablespoons of dried Wakame seaweed
  • Half a teaspoon of red curry paste
  • 1 tablespoon of dark miso paste
  • 2 tablespoon of soy sauce
  • 1 egg
  • A scallion
  • 100 gr of smoked pork (I am always amaized how well pork and seafood go together)
  • Mie noodles

I started by doing the soup:
Bring the water to a boil and add the dashi powder, one and half tablespoon of dried baby shrimp and one, half tablespoon of dried Wakame seaweed and the curry paste. Cover and simmer it at medium heat for 30 minutes.
When your broth is nicely infused with all the seafood, reduce the heat to low and wait that it stops to simmer. You can then dissolve the miso. Taste it and add the soy sauce to taste to give some saltiness.

Cook the noodles as indicated on the packet. I used Mie noodles because I did not have anything better at home but if you have ramen or udon noodles, I am sure that it would be better.

Prepare the toppings:
Soft boil the egg (if you like it soft boiled, otherwise boil it properly).
Thinly slice the pork and the scallion.
I reduced the remaining half tablespoon of dried shrimp into powder and cut the rehydrated Wakame seaweed into small pieces.

Finally build your bowl:
Start with the noodles, then add the filtered soup and the topping.

Enjoy while hot 😉

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Experiements, Recipe

Spicy Shrimp Stir-fry Noodles

Shrimp noodles

It was a long time since my last post. I have way to much work in classes and at work so cooking is not really a priority lately but will still try to put some recipe.

Today’s one is an experiment that turned pretty well I must say. It is really spicy but yummy.


Ingredients for 4 servings:

  • 400 gr of noodles (I used nest noodles)
  • 300 gr of Shrimp
  • 2 chili
  • 2 garlic cloves
  • 2 onions
  • 4 carrots
  • 150 gr of Mung bean sprouts
  • Sesame oil
  • 1 tablespoon of fish sauce
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of soy sauce

  1. Start the recipe by preparing all the ingredients:
    1. Slice the onions, the garlic and the chilis
    2. Using a peeler, cut the carrots in very thin slices
    3. Remove the shell from the shrimps  and clean the shrimps
  2. Cook the noodles as indicated on the bag. When ready drain them and leave them in the strainer.
  3. Warm up some sesame oil on high heat in a wok or a big pan.
  4. Add the diced garlic and chili, and cook for 30 seconds.
  5. Add the shrimp and stir-fry it.
  6. When the shrimp start to be golden brown add the onion and the carrot.
  7. Cook for 2-3 minutes and add the oyster sauce, the fish sauce and the bean sprouts
  8. Cook for another minute or until the bean sprouts begin to be softer and add the noodles and the soy sauce.
  9. Mix nicely and it is ready!

Bon appétit!

 

 

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Experiements, Recipe

Chicken and mushroom ramen

ChickenRamen

For this recipe I used the recipe of Tsukemen of Cooking with dog as inspiration and customised it.


Ingredients for 2 persons:

  • One chicken breast
  • 250 gr of mushrooms ( I used a mix of Shimeji, Eringi and Oyster mushrooms)
  • One garlic clove
  • A piece of ginger (1cm*2cm approximately)
  • One chili
  • Sesame oil
  • Miso
  • One spring onion
  • Chicken broth
  • Soy sauce
  • Sake
  • Noodles
  • Toppings:
    • One egg
    • Seaweeds

  1. Cut the chicken breast in two pieces (I cut in one third/ two third pieces).
  2. Dice the mushrooms in 1cm pieces.
  3. Slice the chili in small pieces.
  4. Separate the spring onion in 3 pieces: the white one, the dark green one and the intermediate one. Slice thinly the white part and the dark green one.
  5. On high heat, pan sear the chicken.
  6. Finish cooking the bigger piece of chicken in an oven at 180°C. When cooked let it rest for 5 to 10 minutes.
  7. Keep the smallest piece in the pan, reduce the heat to medium and add 3 tablespoons of sake, the chili pieces and the mushrooms dices and cook for 3 minutes.
  8. Add one liter of chicken broth, the garlic slightly crushed, the ginger slightly crushed and the intermediate part of the spring onion.
  9. Bring to a boil, reduce to medium heat and simmer for 20 minutes.
  10. Cook the noodles as described on the packet. Cook the egg as you like it (soft boiled for me).
  11. Remove the garlic,the ginger and the intermediate part of the onion.
  12. Add 3 tablespoons of soy sauce and the white part of the spring onion and reduce to medium-low heat.
  13. Dissolve 2 tablespoons of miso in the soup and add a dash of sesame oil.
  14. Finally slice the big part of the chicken, cut the egg in two. In a bowl, put some noodles, add the soup and top it with an half of egg, te chicken slices, the green part of the spring onion and some seaweeds.

Enjoy!

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Recipe

Saute veggies and noodles

veggie-noodles

version-francaise1

Yummy with meat or by itself.


Ingredients for 4 persons:

  • 250 gr of noodles (in my case it was Chinese noodles)
  • 1 small zucchini
  • 1 bell pepper
  • 1 carrot
  • 1 onion
  • Sesame oil
  • Fish sauce
  • Soy sauce
  • Optional: Sesame seeds

  1. Slice the onion into thin rings.
  2. Cut the rest of your veggies into thin slices. To make it easier, you can use a peeler to get the slices.
  3. Cook your noodles as specified on the box. When it is ready let it drain.
  4. In a wok, heat up some sesame oil.
  5. Quickly brown the onion on maximum heat. When the onion begins to be translucent add the rest of the veggies.
  6. Mix it while it cooks to prevent the veggies from burning.
  7. When the veggies are nearly ready, add two table spoons of fish sauce. You can add some sesame seeds too.
  8. Let it cook for two minutes and add the noodles and two table spoons of soy sauce.
  9. Mix it nicely, and cook it for two more minutes.

Enjoy =)!

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