Indonesian Style Prawn & Quail Egg Curry

Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Indonesian Style Prawn & Quail Egg Curry
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  2. Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  3. Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  4. Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Recipe Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup
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I like chicken noodle soup, and it is apparent that every culture has their own version. There is the Thai version, the US version, and now I have found the Chinese version, and this version is based on simplicity. I think we could learn a lot from the Chinese way of cooking. This is a modified version of the original recipe as I am going to state making the broth, and using dried Chinese egg noodles.
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Chinese Chicken Noodle Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I like chicken noodle soup, and it is apparent that every culture has their own version. There is the Thai version, the US version, and now I have found the Chinese version, and this version is based on simplicity. I think we could learn a lot from the Chinese way of cooking. This is a modified version of the original recipe as I am going to state making the broth, and using dried Chinese egg noodles.
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing you need to make is the broth, which will give you broth and the chicken meat needed for the recipe. In a pot, add the chicken legs, and 6 cups of water. Bring to a boil and cook for 15 to 20 minutes or until the legs are cooked through. During the cooking, skim off any scum on the surface. Now you just made broth and cooked the chicken legs.
  2. Remove the legs to a plate and strain the broth, retain 4 cups for use in this recipe. And retain the rest of the broth to use for cooking the noodles.
  3. Using two forks, shred the chicken meat and discard the skin, bones and cartridge (good treat for your dog).
  4. After retaining 4 cups of broth, add the rest to a pot, add the dry noodles, add water as needed to about 2 inches above the noodles and bring to a boil and cook until the noodles are tender.
  5. In another pot heat the 4 cups of broth to a simmer, season with salt and white pepper powder (white pepper powder is important, it is strong and imparts a great flavor, mix that in well).
  6. When at a simmer, add the noodles and the Bok Choi, when the Bok Choi is wilted, spoon about a cup of noodles into two bowls, top with the shredded chicken, pour in extra broth to cover the noodles.
  7. Serve.
Recipe Notes

Low cost.

This recipe for Chinese Chicken Noodle Soup is from China Sichuan Food.

Mie Goreng

Mie Goreng
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This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Mie Goreng
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Soak vermicelli noodles in cold water for a minimum 20 minutes.
  2. Add 2 teaspoons of oil to a wok on medium-high heat and sauté the garlic, chili and ginger until wickedly aromatic. Stir in the bok choy for 1 minute before adding the noodles and the soy sauce. Cook for a further 2-3 minutes, or until noodles are soft but still hold their shape. Remove from the heat.
  3. In small frying pan, or in an open space in the same wok, add the remaining oil and fry the eggs sunny side up.
  4. To serve, portion noodles into a bowl and top with a super happy sunny side up egg. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.