thai stir-fried noodles with beef

my handy-dandy essential wok cookbook has some pretty tasty looking noodle recipes so a while ago i tried making some thai stir-fried noodles with beef (pad see yew). this dish is always really tasty at the thai restaurants and the recipe looked pretty easy so i tried it.

thai stir-fried noodles with beef

thai stir-fried noodles with beef

500 g (1 lb) fresh rice sheet noodles, cut lengthways into 2 cm (3/4 inch) strips
2 tbl peanut oil
2 egs, lightly beaten
500 g (1 lb) lean beef fillet, thinly sliced across the grain
1/4 cup (60 mL/2 fl oz) kecap manis (indonesian sweet soy sauce)
1 1/2 tbl soy sauce
1 1/2 tbl fish sauce
300 g (10 oz) gai lan (chinese broccoli), cut into 5 cm (2 inch) strips
1/4 tsp ground white pepper

1. cover the noodles with boiling water and gently separate the strips. drain.
2. heat a wok over high heat, add 1 tbl oil and swirl to coat. add the egg, swirl to coat and cook over medium heat for 1-2 minutes, or until set. remove and slice.
3. reheat the wok over high heat, add the remaining oil and cook the beef in batches for 3 minutes, or until browned. remove.
4. reduce heat to medium, add the noodles, and cook for 2 minutes. combine the kecap manis, soy and fish sauces. add to the wok with the gai lan and white pepper, then stir-fry for 2 minutes. return the egg and beef to the wok and cook for 3 minutes.

comments: i bought one of those 2 lb. packs of noodles (fun) at the store so i just added more of everything. it was pretty tasty. that kecap manis is really sweet. i think i added a little too much of it. besides that, it was a pretty easy recipe, and it turned out well. i might add more eggs next time.

chinese new year

this one’s for my brother. i know he misses mom’s delicious food. i’m sure i will when i move away. gotta eat as much as i can!!

mom's chinese new year food

mmm… nothing beats mom’s food. if i had to choose a favorite, i’d choose the nin-gou (nian gao/rice cakes). they never fail.

duck fried rice

one of my favorite chefs on the food network is actually tyler florence (apparently other people don’t agree since they don’t show his shows that much anymore :(). he used to host the show food 911, where he went to people’s houses and helped them cook recipes they’ve had trouble with, and his more recent show is tyler’s ultimate, where each episode he find the ultimate recipe for a particular dish. his recipes always look really delicious, but doable, and he seems really nice and helpful without seeming condescending (like some other chefs on the food network).

i was looking through some of his recipes and i found this one that looked pretty good, so i made it.

duck fried rice

duck fried rice with napa
from food network, tyler florence, food 911

5 tablespoons peanut oil
2 shallots, thinly sliced
2 garlic cloves, minced
2-inch piece fresh ginger, peeled and grated
Pinch red pepper flakes
1 small head Napa cabbage, cored and chopped
1 (8-ounce) can straw mushrooms, drained and rinsed
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 generous pinch kosher salt
2 large eggs, lightly beaten
1 pint cooked long-grain white rice
3 tablespoons soy sauce
1 cup cooked duck meat, cut in pieces
Fresh cilantro leaves, for garnish

Heat 3 tablespoons of the peanut oil in a wok or large non-stick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant. Add the cabbage, mushrooms, and peas, stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok.

Put the pan back on the heat and coat with the remaining 2 tablespoons of oil. When the oil is hot, pour the eggs into the center of the pan. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables to the pan and moisten with the soy sauce. Toss everything together to heat through and season again with salt. Spoon the fried rice out onto a serving platter, lay the pieces of duck on top and garnish with cilantro.

comments: if you look at the picture, you can tell i didn’t use napa. the chinese supermarket didn’t have napa?! well, there were a couple heads left, but they didn’t look good, so instead i bought some baby bok choy, and instead of frozen peas, i found some crispy green beans that looked really good and fresh. also, i don’t like mushrooms as much, so i just left those out, and i used four eggs instead of two because i used more rice than he did. eggs are also delicious.

mmm… this was really tasty. i put in a lot of vegetables (a whole pack of baby bok choy and a bunch of handfuls of the green beans), which was very yummy. and i bought half a duck from sam woo, which i tore the meat and skin off of and cut up into chunks. i ended up using about twice as much rice as he used, but i added extra of everything so it was good. other people on the food network website said they used the chinese bbq pork, which i’m sure also works really well. but duck skin and duck fat is so delicious.

beef stroganoff

i was looking at tasty recipes on simply recipes a while ago, and one of the ones i wanted to try was beef stroganoff.

beef stroganoff

beef stroganoff
from simply recipes

6 Tbsp butter
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped shallots (can substitute onions)
1/2 pound cremini mushrooms, sliced
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1 cup of sour cream at room temperature

1. Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2. In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

3. In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice.

Serves 4.

comments: i think this recipe made me realize that elise’s recipes are often not the healthiest. :) i guess cooking the vegetables in butter from the irish beef stew recipe should have tipped me off. but anyway, this recipe was pretty easy to make, and i think it was pretty tasty in small quantities. this thing was pretty intense. i have to say that i probably won’t make this again. if i do make stroganoff again, i’ll find a different (healthier) recipe. lena told me some recipes use cream of mushroom soup instead of lots of butter, so that might be better. also, maybe adding some vegetables (peas?) would make it better. i’m glad i tried it out thought.