Sausage and prawn tagliatelle

This pasta dish is a tantalising combination of prawns, sausages, colourful peppers, and garlic served over spaghetti.

What’s in it? (2 servings)

Cooking oil

4 sausages

40g prawns

180g tagliatelle

1 pepper, diced

1 celery stalk, chopped

Half an onion, chopped

250g garlic and onion pasta sauce

Half a chilli, sliced

Salt, pepper, and mixed herbs

Parmesan or hard cheese, grated

A couple of fresh coriander twigs and leaves

How’s it made?

Heat oil in a frying pan and brown the sausages on all sides until they are evenly brown, about 5 minutes. Add prawns and cook for another 4 minutes. Remove sausages and prawns from the frying pan.

Fill a large saucepan with water and bring to the boil. Once the water is boiling, stir in tagliatelle and return to the boil. Cook tagliatelle uncovered, stirring occasionally, until al dente, about 12 minutes. Drain well and set in the sink.

Cook and stir peppers, celery, and onion in the hot frying pan until the vegetables are slightly softened, 4 to 5 minutes. Slice the sausages, and return them together with prawns to the frying pan.

Stir garlic and onion sauce with the sausages, prawns, and vegetables. Bring to a simmer over medium-low heat. Throw in chillies and simmer until the vegetables are soft, sausages are no longer pink in the middle, and the sauce has reduced to about half its volume, 10 minutes. Season with salt, pepper, and mixed herbs.

To serve, place tagliatelle on a warmed plate and spoon the sauce over before sprinkling with parmesan and coriander.

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Asian Cooking Made Easy – Delicious fried rice

Fried rice is easy to prepare and tastes great as a meal on its own. You can pretty much add anything you like to it to make your fried rice such as roasted pork, chicken and ham; vegetables such as peas, sweetcorn, spring onions, carrot, broccoli and asparagus; or even small, cooked prawns. Just make sure all your ingredients are chopped into bite-sized pieces, and don't forget the egg! The following recipe is richly flavoured to become your delicious kind of fried rice.

Ingredients (2 servings)

Cooking oil

4 eggs, beaten

A dash of milk

1 tsp ground ginger

4 garlic cloves, diced

1 onion, thinly sliced

125g bacon rashers

1 tsp sugar

1tbs Chinese cooking wine or dry sherry

400g long grain rice, cooked and cooled

1 tbs oyster sauce

50g spring onions, chopped

20ml soy sauce

¼ tsp sesame oil

½ chilli, diagonally sliced (Optional)

Method

Heat the oil in a frying pan until the surface seems to shimmer slightly.

Mix the beaten eggs with milk and pour the mixture into the pan. Scramble for about 1-2 minutes until just done. Set aside.

Add extra oil to the pan and stir-fry garlic and onions until aromatic.

Add the bacon and stir fry for a further minute, or until lightly browned.

Stir in the sugar and wine, then stir fry for 30 seconds.

Add the rice, reserved eggs, oyster sauce, spring onions, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is heated through.

Divide the rice between individual bowls and garnish with chilli.

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Asian Cooking Made Easy – Sweet and sour chicken

Here is a classic Asian favourite containing a succulent chicken absorbing a lighter take on sweet and sour sauce. It is so simple to cook at home that you will think twice before ordering greasy fried food covered in goopy take-away sauce on your next craving for Chinese.

Ingredients (2 servings)

225gr chicken breast fillets, cut into small pieces

½ tsp ground ginger

Soy sauce

Sugar and/or honey

Salt and pepper

Cornflour

Cooking oil

½ onion, sliced

1 pepper, diced into small pieces

40g celery, chopped into small pieces

Rice wine vinegar

A handful of peanuts

1 chilli, diagonally sliced

Method

Marinate chicken in ground ginger, soy sauce, sugar/honey, salt, and pepper about 15 minutes before cooking. Combine chicken with a thin coating of corn flour.

Heat the oil over high heat and stir onions until softened. Turn the heat to medium and stir-fry chicken until nearly cooked.

Add peppers and celery to stir-fry until softened.

Stir in rice wine vinegar to your desirable sour taste. Let simmer for 1-2 minutes until the sauce is thickened. Pour water in if necessary.

Sprinkle peanuts on top and serve hot with rice.

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Asian cooking made easy – Vietnamese stuffed and steamed eggs

Steaming eggs accompanied by prawns, mince, and sweet corn is not only fresh and healthy but also tasty.

Source: http://cdn.yduoc.net.vn/images/cache/2013/10/10/18/trung-hap-tom-thit-va-ngo-ngot.jpg

Ingredients (2 servings)

50g mince, the choice of mince is up to you

50g prawns

Spring onions, washed and chopped

20g sweet corn

2 ginger slices, chopped in small pieces

Salt and pepper

2 eggs

Source: http://afamily1.vcmedia.vn/thumb_w/400/Qalypm8xccccccccccccW2vZ1VroR/Image/2013/10/02/tm5-0fcfe.jpg

Method

Step 1

Crumble prawns in a blender and mix them with mince.

Step 2

Add spring onions, sweet corn, ginger, salt, and pepper to the mince mixture.

Step 3

Divide the mixture into 2 bowls.

In each bowl, create a well in the middle and break in an egg.

Steam the bowls in 20 minutes.

Step 4

Serve hot.

Asian cooking made easy – Chinese tomato and egg drop soup

This cloud-textured soup only takes 10 minutes to make and essentially, what you need is 2 eggs. To make it more nutritious, don’t be afraid to make use of stock cubes and meatballs.

Source: http://lh3.ggpht.com/DkcckFyi3b1NuxFl-b7vRab5PeINbyVzBRXYtVW-0v-APKUu5OKHDiu7AwqLUpuS2lz6u0Fufv5_qi1mLgrD=s730

Ingredients (1 serving)

Oil

Shallots, chopped in small pieces

2 bowls of water or stock

2 tomatoes, sliced

2 eggs, beaten

Salt and pepper

A bunch of coriander, chopped

Source: http://www.tastehongkong.com/wp/2009/egg-drop-soup.jpg

Method

Heat oil in a saucepan and stir fry shallots.

Add water or stock and bring it to the boil.

When water is boiling, toss in sliced tomatoes and simmer until soften for a few minutes.

Pour the egg mixture into simmering soup in a thin stream, stir gently until threads form.

Season with salt and pepper.

Turn off the heat. Transfer soup into a bowl before sprinkling coriander on top.

Asian cooking made easy – Malaysian Spicy Fried Eggs (Sambal Goreng Telur)

This warming winter recipe is perfect to be served with a steamy bowl of rice in these cold and dark nights in.

Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_fTPHcYdI1s9o4A6JTtSPBfakNBR81-SMJ8QdA0tcsV7Yz6ZDbjAX6FG_yyUCEAC6JTIqpBNuzT9LUqCfHcoYRvwqZqBK_GM_cWkC5_CFpKCmRecjn0EJp0EddcSfMybcOF7PfwagJM/s1600/SambalGorengTelorTessaMia1.jpg

Ingredients (1 serving)

3 eggs

5 chillies

2 garlic cloves

1 tomato

Sugar and salt

Lard or oil

Spring onions

Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3Lk33u7GD8QlLfvxMXjQJNb7yuKsHRE7mVk2dFrUpUrLwCteQfAvS4SIGMQvsjrbo3wRlM3SlqPx10lJnmeKnrKbHu3TZvvF5z83KgLtcuXAVU0aEQZxHJIFDv08E5Uqlv1feN7TpXI/s400/sambal-goreng-telur.jpg

Method

Step 1

Boil chillies, garlic, and tomato with some sugar and salt in approximately 5 minutes. Take them off the heat, cool down, and puree them in a blender.

Step 2

Hard boil eggs and peel them.

Step 3

Fry eggs to be golden all sides. Ideally, use lard instead of oil for a more desirable golden colour of eggs.

Step 4

Heat oil in a pan and throw the chilli mixture in for a quick stir-fry.

Step 5

Finally, add eggs in the pan and fry for 5-7 minutes so that all ingredients are well-absorbed.

Step 6

Turn off the heat. Cut the eggs in half and assemble them on a plate with a handful of chopped spring onions sprinkled on top. Serve with steamed rice.