Monday, 31 January 2011

Low Carb Char Kway Teow



Another beautiful dish that you can make from Shirataki noodles is Char Kway Teow. I still prefer the original Char Kway Teow of course, because I love rice noodles to death, but being able to eat such a dish during a low-carb diet is heavenly...!

Ingredients:
  • 200 g Shirataki noodles
  • 100 g prawns
  • 1 Chinese sausage, sliced
  • 100 bean sprouts
  • 1/4 cup chopped green onions
  • 1 egg
  • 1-2 tbs pork lard (or substitute with olive oil)
  • 1 tbs minced garlic
  • 1 tbs fish sauce
  • 2 tbs oyster sauce
  • 1 tbs sambal oelek
  • Pepper to taste
Instructions
  • Heat the pork lard in a wok.
  • Add the minced garlic, prawns and Chinese sausage. Stir fry for 2 minutes until aromatic.
  • Add fish sauce, sambal oelek and oyster sauce. Simmer for 1 minute.
  • Quickly add the noodles and stir until well combined.
  • Toss in the egg, bean sprouts, green onions and add a dash of pepper. Stir fry for another 1 minute.
  • Serve!



Eat the noodles with the Szechuan crispy chili in oil, as I told you in the previous post. It makes it even yummier :)!


Bookmark and Share

Saturday, 22 January 2011

Stir-Fried Shirataki Noodles with Spicy Ground Pork



A few days ago I bought 4 small packets of Shirataki noodles. I had never tried them in my life but I had a pretty a good idea of what it might taste, since it's made from konjac plant/konyakku and I love konyakku jelly. At the moment I am trying to reduce my carbohydrate and sugar intakes (which is very hard because I love my STARCHY rice and noodles...!!), I thought I should really give these so-called 'miracle noodles' - no calories, no sodium, and almost 0 carbs, a try.

I have to say I was not disappointed. The noodles taste like cellophane noodles but thicker, quite similar to Korean Daang Myun noodles which are usually used to make Japchae, but slightly chewier. I thought chewy noodles would taste better spicy, that's why I used Chinese hot bean sauce and Szechuan crispy chilli in oil (look at the picture below) to stir-fry the noodles.


Szechuan Crispy Chilli in Oil.
When you go to your local Asian grocery store, watch out for glass jars with a picture of this man - he makes very very tasty sauces...! Just absolutely gorgeous!

Shirataki noodles have a rather unpleasant smell, rather fishy I would say, that's why before you stir-fry the noodles, make sure you rinse and pat them dry.

Ingredients - serves 2
  • 400 g Shirataki noodles
  • 300 g ground pork
  • 2 tbs oil
  • 1 tbs minced garlic
  • 1 tbs fish sauce
  • 1 tbs hot bean sauce
  • 1 tbs Szechuan crispy chilli in oil
  • 1 tbs oyster sauce
  • 1/ 2 cup chopped green onions
  • 1 cup bean sprouts
  • 1/2 tsp white pepper
Instructions
  • Heat 2 tbs oil in a wok.
  • Add the minced garlic and ground pork. Stir fry for 1-2 minutes until the ground pork is slightly brown.
  • Add fish sauce, hot bean sauce, crispy chili and oyster sauce. Simmer for 3 minutes.
  • Quickly add the noodles and stir until well combined.
  • Toss in the bean sprouts, green onions and add a dash of pepper. Stir fry for another 1 minute.
  • Serve!


For people who have to take care of their carb-intake, make sure that you check the labels and ingredients for ready-made sauces. They usually have sugar and thus some hidden carbs - so don't use too much!


Bookmark and Share

Sunday, 9 January 2011

Strawberry Milkshake



Strawberry milkshake is probably something that you wouldn't want to have in winter, but I am simply somebody who can eat ice cream or drink cold beverages all year round - and in fact, I am actually not very fond of warm drinks, even in winter. To make strawberry milkshake you just need fresh strawberries, milk, ice cubes and vanilla ice-cream. You're free to adjust the measurement to your liking.

Ingredients
  • 8-10 fresh strawberries
  • 500 ml cold milk
  • 15-20 ice cubes
  • 1-2 scoops ice cream
  • Sugar (optional)
Toss all ingredients into a blender. Blend until smooth. Serve immediately!






Bookmark and Share

Sunday, 2 January 2011

Roasted Goose with Armagnac Sauce



Another festive dish with poultry - roasted goose. I don't usually make goose dishes because goose tends to be very oily. But once in a year, it's something that we shouldn't really miss, because when cooked right, it's just sensational...!

Ingredients
  • 2 haunches of goose
  • 400 ml chicken stock
  • Salt, pepper, marjoram, paprika powder
  • 4 tbs Armagnac
  • 50 ml cream
  • 1 tbs corn starch (mixed with 3 tbs water)
  • Sugar to taste (for the sauce)
Instructions
  • Rub the goose with salt, pepper, marjoram and paprika powder
  • Put goose, skin sides down, in a medium-heated skillet. Don't add any oil, because the goose itself is already fatty and going to produce (a LOT) of oil.
  • Cook goose until skin is golden brown (about 10 minutes - you want to get all that oil out). Turn over and cook for another 10 minutes.
  • Remove goose from skillet and put into a roasting tin. Pour chicken stock.
  • Roast goose at 160° for 2 hours.
  • Remove roasted goose from the tin and keep warm.
  • Pour the goose juice into a saucepan. Add the cream, armagnac, salt, sugar, pepper to taste and let it boil.
  • Add more chicken stock if necessary and the corn starch mixture to thicken the sauce.
  • Serve goose with the armagnac sauce, carbs and braised vegetables of your choice!



Happy New Year, everyone! It's 2011...!!


Bookmark and Share

You Might Also Like

Related Posts Plugin for WordPress, Blogger...