Mie ayam jamur

Source: Chef Bubba

Ingredients:
* 6 tablespoons oil
* 4-5 cloves of garlic
* 2 tablespoons soy sauce
* 3 tablespoons water
* 1/2-1 chicken breast
* 4-6 white mushrooms
* 2 litre chicken broth
* 2 tablespoons sweet soy sauce
* egg noodles
* 1 spring onion
* 2 pak choy
* salt
* pepper

Direction:
Heat the chicken broth
At the same time heat some oil, saute garlic, add soy sauce, water, stir briefly and set aside
Cut chicken breast in dice
Chop mushroom
Heat another pan with some oil, put chicken diced when it's half done, put mushroom chopped and add 2 ladles of broth to the mixture, salt and pepper to taste, add some sweet soy sauce and 1 tbs of oyster sauce (my addition to the recipe), set aside
Chopped green onion
Put the noodle into the broth and let simmer in low heat. When it's half done, put pak choy and let them inside for 1 minute. 
Take out the noodle and the pak choy.
In a bowl, put them togheter, add the chicken mix, its sauce, garlic sauce and sprig some green onion
.

Butterfly pasta with carrot flower

Featured in Urban Mama on 26/02/2010

 

Pasta is a quick, easy, delicious and healthy recipe the kids will love. It is available with many different sizes and funny shapes and you can mix almost any vegetables and meats you have in your fridge. To make it more attractive, I like to cut the vegetables into various shapes using cookie cutters.

Butterfly pasta with carrot flower (a sophisticated name for shrimp pasta).
serves 4 persons

Ingredients:
* 3 tbsp. olive oil
* 2 cloves garlic, squash the garlic with the blade of a knife and chopped
* 2 carrots cut with flower shape cutter
* 200 g peas
* 20 large Shrimp, peeled and chopped
* Salt and pepper to taste
* 100 ml of cream
* Pinch of oregano
* 200g Bow tie or farfalle pasta
* Grated cheese

Preparation:
1. Cook pasta according to package instruction, then drain.
2. In another sauce pan, boil carrots and peas until tender, then drain
3. Heat oil over medium heat in a large pan. Add shrimp and garlic and saute, stirring often, until shrimp turns pink. Add cream and oregano and leave for few minutes. Remove from heat and add salt and pepper to taste.
4. Toss mixture with pasta and vegetables, top with grated cheese and serve.

Javanese Style Fried Noodle

Source: Mi Goreng Jawa - Masakan Indonesia, Yasa Boga

Ingredients
250g egg noodle, let in hot water until soften then drain.
100g bean sprouts
chopped cabbage
2 spring onion, chopped
1 celery, chopped

2 tbs fried shallot
100g shrimp
150g chicken or meat, chopped
3 tbs sweet soy sauce
150 cc broth
cooking oil

Spice (ground together)
3 pc candlenuts
3 cloves garlic
1 tsp ground pepper
1/2 tsp salt

Directions:

• Heat oil, saute the groun spices, add the meat/chicken and the shrimp until brown, add the broth, add soy sauce, cabbage, noodle and the spring onion.
• Add the bean sprouts, stir well until the broth reduced.
• Serve with fried shallot and chips

Salmon Cream Tagliatelle

(serve 4 pers)

350g fresh tagliatelle
60ml olive oil
600g salmon filets
3 garlic cloves
375ml cream
2 tbs aneth
salt and pepper to taste
lemon juice
35g parmesan cheese.

Direction:

• Cook the pasta in a large saucepan with salty water until al dente. Drain the tagliatelle, add 1 tbs of olive oil and reserve.
• Heat the rest of the olive oil in a pan and cook each sides of the salmon filets (3-4 min). Take out of the pan and cut into cubes and reserve.
• Sauté garlic 30 secs and add the cream and the aneth. Let it boil then reduce the heat and stir for 5 mins. Season with salt and pepper.
• Incorporate the salmon and the lemon juice.
• Add the sauce to the pasta, stir well and garnish with parmesan.