Life is much easier if you can create your meals in few minutes. We all are having busy lives and find hard to create a good & well nutritious meals for the family. This Nasi Goreng will help you to create a quick and simple dish in 20 minutes for the whole family.
This recipe will serve 4-6 people.
Prepare the ingredients and leave them next to you. I cut some red chilles , giner and garlic, onions, and get the oil .
Prepare chicken meat by cutting in to little pieces. Add oil in to the pan and add the chopped ingredients in to the oil and stir fry until golden brown.
Later add the chicken in and stir fry well. Add salt and pepper to season. I always use chinese chilli paste to flavour the rice.
Add the chilli paste on to the chicken and stir fry well.
Add a table spoon full oyster sauce, a table spoon full soy sauce and 1/2 tsp corriander and cumin powders.
Grate carrots, leeks and some cabbage. Add the cut and grated vegetables in to the chicken. After add the rice.
Add the rice and add the sauces. Mix well.
After portion control in to a bowl and press well. Put it upside down. Take the bowl out.
Serve with a porched egg, sliced cucumber and tomatoes.
This is a simple idea for a busy night. Trust me no one will say no and can be done in few minutes. All you need is several ingredients & this is a one pot meal too. You can do this in a pan or even in a sandwich press. I always use my sandwich press for this. You can add what ever you have with out sticking to a recipe….
It takes only ten minutes for everything.
Use the left overs from your Sunday roast or try pan frying some chicken for this.
I always buy wraps when I do my week end shopping for my lazy days.
Take a wrap and microwave or heat up in a pan for getting the flexibility with out breaking the wrap.
Butter the wrap for a better crunchy texture and more flavour or just omit this step.
Pull out some chicken and leave on one corner.
Wash your favourite salad leaves.
Lay them on the chicken.
Add some cucumber on top.
Add a a layer of tomatoes too .
Finish with slices of cheese.
Fold it overlapping the ends.
Put it on the sandwich press, grill or even a pan.
Toast it until golden brown.
All in one meals are a life time saver for me. I always makes my dinners as one pot meals. It saves my time and also gives my family a well balanced meal. I did this as a vegetarian meal but I served some poached eggs with this meal.
Instead of the vegetables I used, try adding other vegetables you like. To give more flavour you can add chilli or tomato sauce too.
This recipe will serve 4 people. This is 250 g rice noodles. I used 3 cups Chinese cabbage, 1 leek sliced.
I used 1/2 cup sliced capsicum, 1 carrot sliced, Tomato (This is optional)
For stir frying the vegetables one onion sliced, 2 inches ginger sliced, and some garlic. Get one cup of stock water and two table spoons soy sauce and some oil for stir frying.
Add some oil in to a pan and leave it to be hot. When the oil is hot add the sliced onion, garlic and ginger in to the hot oil and stir fry very well. Add all the vegetables later.
Stir fry the vegetables very well. Add the stock water and some soy sauce in to the vegetables. After add the noodles and stir fry well.
Parsnips have their own sweet flavour unique to them, I smell a raw mango in cooked parsnips. Its good in soups and also to accompany your roast. Parsnips are very common winter vegetable you can use in different types of cooking. This is one of them.
This soup will serve 6 people.
Get two parsnips and peel and wash them thoroughly. Then chop them roughly.
Peel and wash two potatoes and chop roughly.
You will need one and and several cloves of garlic roughly chopped with enough salt and pepper to taste as well as any kind of a herb to your liking. I used mixed herbs.
Add butter in to a pan and add the onion and garlic with herbs.
Add the potatoes and parsnip and saute several minutes. Measure the water from the soup bowls the amount you need. Add one less bowl. (If you are serving 7 add six cups)
I pressure cooked. You can slow cook or cook on simmer until tender. Add the soup in to a mixer and puree the soup. Add cream and puree soup again. (I didn’t add any cream ad I found it that good and creamy)
Serve hot with a piece of crusty bread on the side.
Chicken and leek risotto is a simple and easy one pot meal for a busy day. All in one dishes makes the life easy too. This will be a real treat for a busy week day nights dinner. If you have left overs make sure to freeze them for future use too.
When you cook risotto there are simple things to remember. It helps you to get the perfect and the nicest risotto ever. It needs cooking in several steps. Its called the absorption method. For this you need to stir fry rice fist with the oil or the butter. Then cook with the alcohol and adding hot stock in several batches for the perfect cooked risotto.
The Italian risotto rice the best for this. But as a cheaper option you can use medium grain rice too.
I used one kilo risotto rice for this as I always freeze the leftovers. You can get the amount you like and use this as a guide for your meal too.Used about 750 g diced chicken rice too.
Cut one or two large onions and several cloves of garlic. Get some bay leaves too. Slice about 300 g mushrooms.
I used about 300 g finely sliced leeks in this too. Other than that you need about a cup of whipping cream and a cup of dry white wine or dry sherry too.
Add about a table spoon or two oil or butter in to a pan and fry the chicken until slightly brown .
When the chicken is slightly brown add the mushroom and the leeks in to the pot , season with salt and pepper.
Cover the pot and cook until the it is well cooked.
Take the chicken, mushroom and leeks out and add some butter in to the pan. Add the chopped onions, garlic, and the bay leaves .
Stir fry really well. When the onions are translucent add the rice.
Stir fry the rice really well until the rice is looking glassy. After add a glass of wine and let it absorb to the rice completely.
Add the stock 1/2 cup and Stir continuously. And add later another 1/2 cup and keep on doing it until the rice is firm and creamy.
Keep on adding stock and stir until the rice is firm and creamy.
When ready add the cream. Stir well.
After add the chicken , mushroom and leek mix and stir well serve hot.
This is a simple and easy recipe to use new season potatoes in your cooking. Once in a while its better to try something with out any meat too. This tastes really nice and creamy. this is a one pot budget meal that any one can try . If you want add meat add some left overs even from the roast.
This can be served in salads or as a kids lunch or even as a snack or as a main meal.
Quinoa is gluten free superfood that you can use instead of rice. Replacing quinoa instead of starchy products will give you lots of proteins as well as a lot of minerals and vitamins. Its very famous for its omega 3 fatty acid levels too. quinoa is also a very good source of calcium, magnesium and manganese.
Cooked quinoa seeds become fluffy and creamy, slightly crunchy. It has a delicate and nutty in flavour, Its good for salads side dishes or even making snacks. I want to show the right way of cooking quinoa with a bit of flavour as cooked in restaurants. When you add flavour it can be eaten with anything too.
This will give you an idea on how to use as a main meal and also how to freeze quinoa.
My meals are always simple and easy. I always try to prepare things before I go to work or during the week end. Even pasta can be cooked a day ahead. So I come home and assemble everything together in few minutes. Most of the time they are one pot meals. But I always try to give my family a well balanced diet.
You can always use the left overs from the Sunday roast to a meal like this. As it a creamy and a tasty dish kids will love this too. Try this and let me know too. I have written the descriptions with the picture for easy understanding. Always get this as an idea and create your own. Thats why I didn’t write the measurements. I like more veggies than pasta. you can do it the other way with more pasta and less veggies.
Curry buns are simple to make. The texture of these buns are very soft. The tangzhong makes the buns very soft. Even if you keep them several days in fridge it will not go hard.The belief of the tangzhong is to keep the roux in fridge more than 12 hours in fridge. I always use it even while it is warm. It works like a magic.
In here I use eggs for the brushing by a mistake. As I am always using the egg mix I automatically did it. If you are a vegetarian try using milk or cream. Vegans can adjust this by omitting butter and adding coconut oil. i will do fully vegan soon.
When you cook the vegetables make sure to cook it until no liquid. This way it keep the buns well seal and no liquid comes out. I will share a tip here. When you want to make the curries dry try adding a table spoon or two plain flour to the curry at last. cook a minute stirring. It will thicken the curry quickly.
When you make the curry you don’t need to stick on to the same vegetables. You can use what ever you have in fridge. My curry is a bit Sri Lankan ????????. The coconut milk gives a nice creaminess to the curry. That way when you have a bite of the bun you will feel the taste of a creamy coconut in the curry.
For the Curry
- 1 large potato diced
- 2 Carrots diced
- Half of a cabbage
- 1 leek sliced
- Several curry leaves (optional)
- Pandan leaves (Optional)
- 2 inch cinnamon
- Sliced whole onion
- Several green chillies (optional)
- Several garlic cloves chopped
- 1 cup thick coconut milk
- 2 vegetable stock cubes
- 1 Tsp curry powder
- 1/2 tsp Pepper
- 1/2 Tsp Turmeric powder
For the Tangzhong
- 100g Bread flour
- 150ml cold water
For the Buns
- 500 g Bread flour
- 10g Instant dry yeast
- 1tsp Sugar
- 5g Salt
- 150ml water
- 40g Softened Butter
- The roux (Tangzhong)
- Add oil in to a pan.
- When the oil is hot add curry leaves, Pandan leaves, cinnamon, onion and the garlic. Fry two minutes in oil to get the aroma release..
- After ad all the veggies except the leeks and sauté it several minutes.
- Add all the spices with the stock.
- Add leeks next and cook several minutes.
- Lastly add the coconut milk and cook on a low heat until no liquid. (Read description to get the tips)
- Leave the curry to cool down.
- Make the tangzhong by adding 100 flour and 150ml cold water in a pot. Mix well & Cook until thick. Leave to cool.
- Add the bread flour, salt sugar yeast, and butter mix well.
- While mixing add water.& make sure to add little by little.
- Let it knead and rise in the machine or Knead well and leave in a warm place to double in size.
- Take the dough when ready and punch down and knead on a benchtop.
- After roll the dough and cut the dough in to equal size pieces.
- Roll each piece and leave to on the bench ten minutes to rest.
- Roll the each pieces in to a circle and put the filling in the middle. Seal ends well.
- Leave on a baking tray to double in size.
- When it is doubled brush with eggs or milk and bake 20-30 minutes or until golden brown.
- Cool completely on a wire rack.