The Asian kitchen is a vétitable enchantment for the pawpaw when it is well ridge: it is charged with spices and perfumes, melting and crusty textures... and the colors!
And yet, there is nothing worse (finally if, but one does not speak about it now) that a bad restau Asian (and as for the other kitchens, they are legions). Then one is tempted to make "like if" at the house. I had already tried almost Chinese noodles, even as they were not dégueu whole. And there, I launch out in ox to onions, accompanied by noodles to vegetables. To however say this receipt which it is Asian would be a quite great word, say that I took as a starting point his savours and that I accomodé myself some. Receipt, like hab', ultra simple but delicious, where the taste of ox is simply associated with that with onions.
* For the amateurs inhabitant of Lille, I advise you restore it Long Chti, street Jeanne Maillotte *
Receipt of ox to onions:
- 1 beautiful very tender ox steack (approximately 200 G)
- 2 or 3 spoons with sauce soya soup
- 3 onions
- oil (of sesame, groundnut, sunflower, olive... as you want!)
- salt and pepper
To cut the meat in cubes or plates and to put it in a bowl with the sauce soya. To let marinate 30 minutes with the refrigerator.
To cut onions in plates and to make them caramelize in a little oil. The choice of oil depends on the tastes: the purists will choose a groundnut oil, possibly mixed with a little sesame oil, the others will make as they feel it...
To add the meat Mariner. To salt, pepper and make jump. To cook 5 minutes not more.
Receipt of noodles jumped to vegetables:
- 100 G Asian noodles
- 1 vegetable or ox bubble
- 1 carrot
- 1/2 zucchini
- other vegetables with the choice
- gimgembre
- 5 spices
- oil
To make cook noodles in the bubble. To drain and reserve.
To cut vegetables in all small cubes. I have to preserve the skin of zucchini but one can peel it if one wants. Then to make jump vegetables in a spoon to oil soup a few minutes: to start with "hard" vegetables more (here the carrot) during 3 minutes, then zucchini during 1 minute, then noodles 1 to 2 minutes. To add a little sauce soya, gimgembre and 5 spices.
To be used as continuation.
Egg muffin
The tits English breakfast', me I adore! I must acknowledge besides that it arrives to me of English "breakfast" towards 15h00... one hour completely suitable for the breakfast', not?
Receipt (for 1 muffin):
- 1 muffin of the trade
- 1 egg
- 1 section of bacon
- 1/2 Cow which laughs
- salt and pepper
To divide the muffin in 2 and to make it roast slightly with the toaster.
During this time, to make roast the bacon with the frying pan (without fat content) or with the furnace (attention, they is fatty: that dégouline in the furnace!).
With regard to egg, it is necessary to make it cook with the dish: best, it is to place it in a metal round (when one has one of them), it makes it possible to make a beautiful quite round egg which does not overflow of the bread. Or then, one can choose cooking with the microwaves in a ramequin. Good, me, I have neither metal round nor microwaves and it also goes...
To paste a side of the muffin with the Vache half which laughs (and to eat the second part...). To superimpose the section of bacon roasted, and to finish by egg (salted and peppered or not according to the tastes).
To put on again the "hat" of the muffin and to taste.
This moment, there is just a trick to know: the yellow bursts when one covers it with the section of muffin: there are (large) chances so that it runs. It is thus necessary to envisage a plate and of what to wipe the fingers!
Chicken, sauce with Camembert cheese
A small alternative of famous chicken to the Maroilles cheese well from on our premises (finally well at home...). One can carry out this receipt with all kinds of soft cheeses. Today, I chose Camembert cheese because it is a so known cheese which I often forget it, with the more original cheese favour, like the tomme of the priest for example, one exellent cheese with the cow's milk refined to the Muscadet wine (very extremely in taste) or cheeses with the ewe's milk (with jam of black cherries, hummm...), discovered at the time of a voyage to the Basque Country.
In short, my p' tit chicken with Camembert cheese rather badly was not successful, then I deliver the receipt of it to you:
Receipt:
- 2 breasts of chicken
- 1/2 Camembert cheese
- 2 or 3 cultivated mushrooms
- 15 cream-coloured Cl fresh
- 10 Cl bubble of hen or vegetables
- pepper
To wash mushrooms and to cut them of pieces or in sections. To pass to the frying pan with butter and a little oil a few minutes. To reserve.
To cut the wholesale breasts of chicken pieces: kinds of large aglets. Then to make them colour with the frying pan (it should remain enough of fat content in the frying pan of mushrooms not to have to add some). To add in the frying pan the hot bubble and to let cook with cover ten minutes. To withdraw the lid and to increase fire to make reduce the bubble.
Once that there is no more bubble, to pour the cream and to scrape the bottom of the frying pan using a spoon out of wooden to recover all juices. To add mushrooms and the 1/2 Camembert cheese cut in sections. To pepper without salting because the bubble is already salted.
In connection with the crust of Camembert cheese: not badly of people advise to remove it, I do not include/understand why. Me I leave it. All that is only one question of taste...
To be useful with crepes of potatoes for example.
Potato crepes
Here is an accompaniment which I wanted to carry out for a long time.
It is really very simple but very good. Cooked this way, the potatoes are melting and crusty... and vites made moreover. They can be used as a basis for more worked out preparation, like a kind of paste with tart surmounted by a meat, a poultry, etc...
They can also prepare mixed with other vegetables: carrots for example.
Receipt:
- 500 or 600 G of potatoes
- 1 egg
- 1 spoon with soup shaves flour
- oil
- salt and pepper
To start by grating potatoes with a grater with large holes. Then to wash them to remove the starch and to dry them well (rather difficult operation because the potatos are full of water!).
In a salad bowl, to put potatoes, to break whole egg and to add the flour, then to mix well. To season with your taste: salt, pepper and spices if you wish it.
To put the fuel oil in a frying pan. Choississez large a frying pan if you wish to make small pancakes (several at the same time), or small a frying pan, if you want to obtain a large pancake which you will make only cook. It will be enough for a person.
To put as much preparation than desired in the frying pan then to applatir with a spatula in order to "cement" the pancake to let cook according to thickness 2-3 minutes. To turn over the pancake by helping you of a plate, or will run the risk it to turn over it to the spatula (assured catastrophe...). To let cook 2-3 more minutes.
To be used as continuation.
With the small pancakes, you will be able to carry out of the "thousand sheets" individual, with the large ones, a support for your meat or other.
