My Cooking (2005-09-17)
We had chasui ( Cantonese style roast pork) noodles for lunch one day
The noodles are dried ones from Thailand and have to be rehydrated before cooking and the roast pork is homecooked of course!
Our dinner that night: crispy skin rosemary chicken, sauteed potatoes and vegies
The chicken thigh is marinated in salt, pepper, garlic, fresh rosemary and extra virgin olive oil for 30 minutes before frying
Weighing down the chicken while frying it will ensure a very crispy skin. Turn it over after 4 minutes and fry the other side unweighted for 3 more minutes and you'll have juicy meat and crunchy skin chicken
I made stir-fried rice noodles for dinner last week. It's very good. We just love flat rice noodles, whether it is in soup or stir-fried
"Mise en place" of the noodle ingredients
All the ingredients except the coriander are stir-fried before the noodles go into the wok
Back to top
