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...!

  • 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
  • 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 :)!

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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
  • 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!

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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.

  • 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!

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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...!

  • 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)
  • 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...!!

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