Cooking with Noelene

Yangchow fried rice

Yangchow fried rice

Cook 250gm of long grain rice in boiling salted water until grains thicken, drain and rinse under running water, set aside and allow the rice to become cold. Mix together in a large bowl - drain 400gm can of whole mushrooms and slice the caps in half, mix through a 227gm drained can of bamboo shoots add 75 gm of green peas, 150 gm of cooked prawns and 120 gm of chopped ham. Set aside. In separate bowl beat together 3 eggs with one spring onion finely chopped. Heat a fry pan with 2 tbs of peanut oil and scramble the eggs and set aside. Now in a clean pan heat 3 tbs of peanut oil and add the vegetable mix along with the prawns and ham. Add the rice and 2 tbs of soy sauce, stirring to separate the rice grains. Finally add the scrambled eggs, breaking them into small pieces. Stir through a little sriracha ( optional ). Garnish with the thinly sliced green portion of a spring oniom. This is a great Friday night meal.

Nutty fudge

Nutty fudge

I love preparing fudge. This is so simple and with Easter fast approaching, maybe its time to get preparing homemade chocolate goodies. Place 120 gm of butter / margarine in a pan along with 375gm of choc bits and 1 cup of crunchy peanut butter. Stir consistently until the mixture is smooth. Remove from the heat and add 1 cup of icing sugar, spoon into a well grease slice pan ( 20 cm ). Place in the refrigerator until set. Cut into squares, keep in the refrigerator.



Prawn risi bisi

Prawn risi bisi

In cooking class recently we prepared prawn risotto. My aim was to break down the myths of risotto and for the class to prepare a great rice dish. But just when you know it all, I want to share with you another rice dish - prawn risi bisi. This is very simple, cook 1 cup of rice in 1 cup of apple cider vinegar and 1 cup of water. Add 500gm of cooked green peas and 500gm of cooked prawns, season to taste with salt, cracked pepper and sriracha ( optional ). Place in a pan with a good dash of peanut oil. Toss the peas and prawns through the rice over a low heat until heated through. Spoon the mixture into heated bowls and garnish with fresh dill and finely grated parmesan cheese.

Phad thai

Phad thai

Place 250 gm of rice stick noodles in large heatproof bowl, cover with boiling water, leave until just tender, then drain. Lightly spray with cooking oil, separate and set aside. Heat an oiled frypan and stir fry 500 gm of skinless chicken thigh fillets, thinly sliced. Add 1 tbs of minced garlic, 1 tbs of minced ginger, you can add 2 small red chillies with seeds included, or a little sriracha (optional ). Stir fry until the chicken is slightly browned. Now add 2 tbs of chopped palm sugar, 2 tbs of soy sauce, 1/4 cup ( 60 ml) of sweet chilli sauce, 1 tbs of fish sauce and 1 tbs of lime juice. Stir fry until the sauce thickens slightly. Add the drained vermicelli stick noodles, 3 spring onions sliced on an angle, 80 gms of bean sprouts and 80 gm of pea sprouts. Stir fry until hot. Serve with fresh corriander leaves, coarsely chopped.

Mocha self saucing pudding

Mocha self saucing pudding

Mocha was the name originally given to the name of a Middle Eastern seaport from which premium Arabic coffee was exported. The word mocha has evolved to describe the heavenly combination of coffee and chocolate. Preheat your oven to 160 deg C. Mix 150 gm of self raising flour with 2 tbs of Dutch cocoa powder, 165 gm of castor sugar, 1 dsp of instant coffee powder into 1.25 litre (5 cup) ovenproof dish. Now stir in 25 ml of milk and 1 tbs of rice bran oil. Mix together 100gm ( 1/2 cup ) of soft brown sugar 1 and 1/2 tbs of Dutch cocoa powder, 1/2 tsp of instant coffee powder. Sift the mixture evenly over the flour mixture in the ovenproof dish. Gently pour over 310 ml ( 1 and 1/4 cups ) of boiling water. Bake the pudding uncovered in the preheated oven for about 45 minutes. Serve dusted with icing sugar.