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Archive for the ‘3 Autumn Fall’ Category

I cooked Ankake Yakisoba recently. Ankake in this case means thick soy sauce made from potato flour and other Japanese and Chinese seasonings.

Vegetable Ankake Yakisoba Close-Up

Vegetable Ankake Yakisoba Close-Up

This is one of the popular noodles in Japan and they usually put squid, prawns and pork slices as well as vegetables, however, since I watched the film called Pandemic, I imagine the infected prawns which are forcefully grown beautifully with excessive use of bleach, by clearing many mangrove forests in South Asia.

The infected mangrove forests caused the global pandemic in the movie and even it makes me subcounciously fear as I watched it in May this year, when the H1N1 flu warnings were on the media at peak.

I do not want think about other farms of food and so far, I am just avoiding prawns and instead, I use baby shrimps if I need.

Thus this time, I made Ankake Yakisoba with vegetables only. Some time, I will cook with some kind of meat.

 

 

 

Vegetable Ankake Yakisoba Ingredients + Soy, Sesame Oil

Vegetable Ankake Yakisoba Ingredients + Soy, Sesame Oil

 

 

for serves 2

Ingredients of Vegetable Ankake Yakisoba :

  • vegetables of your choice and 2 eggs
  • 2 packets boiled Yakisoba noodles
  • 1 table spoon sesame seeds, 1 table spoon sesame oil

and,

for Ankake Sauce – mix below ingredients except for potato flour and water in advance :

  • 2 tea spoons of oyster sauce
  • 2 tea spoons of pork and chicken stock cube, or 400 ml of pork and chicken stock instead of adding water
  • 400 ml of warm water
  • 2 table spoons of soy sauce
  • 2 table spoons of potato flour with 3 table spoons of water, mixed

Vegetables are chopped into pieces. I have however, boiled mangetout, carrots and broad beans for 1 minute and cauliflowers for 3 to 4 minutes, as my poor cooker does not have enough high heat for such frying dish which are suitable to use wok and wok burners.

Yakisoba being Fried for Ankake

Yakisoba being Fried for Ankake

Fry noodles with a little excess oil, i.e. with about 5 table spoons of oil and loosen up the noodles and shape in round and continue to fry in medium heat until the edge shows in golden brown.

Yakisoba Fried for Ankake

Yakisoba Fried for Ankake

Turn around the round noodle cake and when both sides are cooked in golden brown colour, dish up on plates.

While cooking the noodles above, start frying vegetables in high heat and when they are half cooked, add the mixture of the Ankake sauce and continue to cook in medium heat for a couple of minutes.

Ankake Sauce Cooked

Ankake Sauce Cooked

Add well-mixed potato flour with water in the pan and continuously stir in high heat for 3 minutes and 1 more minute stirring in low heat.

Add sesame seeds and sesame oil and turn off the heat.

Vegetable Ankake Yakisoba

Vegetable Ankake Yakisoba

Dish up on the noodles and enjoy it. The crispy texture of the fried noodles with the thick soy base Chinese / Japanese sauce are only one of the popular noodle dishes in Japan.

There are much more delicious noodles and other dishes I would like to introduce soon.

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Couliflower Spaghetti in Anchovy Tomato Puree Sauce

Cauliflower Spaghetti in Anchovy Tomato Puree Sauce

Here is another one of our favourite spaghetti sauces.

Ingredients of Cauliflower Spaghetti for serves 2:

  • half cauliflower
  • 6 anchovy fillets
  • tomato puree – see the photo for amount
  • 3 table spoons olive oil
  • 3 cloves of garlic
  • chili as you like
  • 200 g spaghetti
  • 2 table spoons of salt for boiling spaghetti
Ingredients of Couliflower Spaghetti

Ingredients of Cauliflower Spaghetti

Heat water for spaghetti. Cut cauliflower into bite size and put in the boiling water and cook them for 15 minutes or until the cauliflower is stuck easily with a fork. 

While cooking the cauliflower, heat a frying pan and add olive oil, garlic, chili and fry them in low heat.

Once the garlic becomes in golden colour with the aromatic flavour, turn off the heat until the cauliflower is cooked.

Heat the frying pan and add the cauliflower with some of the cauliflower boiling water, crush the cauliflower with a fork roughly and cook for a couple of minutes.

Couliflower Crushed Roughly

CauliflowerCrushed Roughly

Once cauliflower is taken to the frying pan, add salt in the water used for boiling couliflower and start to cook spaghetti for 10 to 12 minutes, depending on the type of spaghetti.

Add tomato puree in the sauce and continue to cook for 5 minutes and serve the spaghetti with the sauce.

Tomato puree is added in couliflower sauce.

Tomato puree is added in cauliflower sauce.

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With the chicken broth leftover, I boiled pumpkin, potatoes and an egg, then mushed to make croquettes tonight.

As the mixture was rather with liquid, it was a little difficult to form the croquette shape. However, the taste was all right as I boiled the vegetables in the chicken stock.

Pumpkin Potato Croquettes

Pumpkin Potato Croquettes

With fried fish, people in Sicily sometimes eat pesto with tomatoes like below. Today we used fried vegetables instead.

Sicilian Pesto Spaghetti

Sicilian Pesto Spaghetti

Additions to Genovese pesto to make Sicilian pesto are roasted almonds instead of pine kernels in Genovese, and tomatoes. The sauce has more liquid from tomatoes and even spaghetti boiling juice is a little added to the sauce as well.

As the ingredients – extra virgin olive oil, raw garlic cloves, basil leaves, grated Parmesan cheese, chili are crushed in a mortar and freshly roasted almonds are added, then aromatic scents are coming up. Then squeezed tomatoes and spaghetti juice are added to complete the sauce.

Good ripen tomatoes and spicy garlic are the key of the sauce. Except for summer season in the UK, we tend to have less ripen tomatoes like the above, so it is best to wait until you can get ripen rich tomatoes in summer.

Be careful as the garlic is raw, the smell of the mouth from other people who have not eaten garlic at the dinner or lunch can smell of very strong garlic.

 

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