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main skip to sidebar something by kate welcome to something by kate changing the world not even a little bit unless you count the calories wednesday march 17 2010 the cookbook challenge week 17 vietnamese chicken with vietnamese caramel sauce yes i m late i m sorry fitting blogging in around my life is harder than i anticipated uni s back and i went away for the weekend not making excuses ok maybe i m making excuses but i m blogging now this week s recipe came from delicious magazine june 2007 edition chicken with vietnamese caramel sauce this is a great mid week dinner recipe as it s nice and quick cheap and delicious although and i m not quite sure how i did manage to create a lot of washing up with this recipe i have a reputation for using the maximum number of dishes and utensils possible when cooking though so don t let this put you off the recipe i expect i m the exception and that s what dishwashers are for chicken with vietnamese caramel sauce delicious june 2007 1 tbs sunflower oil or substitute peanut oil 1 tsp grated fresh ginger 1 3 cup soy sauce 125g brown sugar 1 tbs fish sauce 1 tbs tamarind concentrate 4 chicken breast fillets with skin on steamed pak choy and white rice to serve heat half a tablespoon of oil in a pan over medium heat add ginger and stir for one minute watch it carefully as you don t want burnt ginger the ginger flavour is really mild so if you re looking for a ginger kick double the amount i will next time add soy sauce and brown sugar and stir until the sugar dissolves add fish sauce and tamarind concentrate reduce heat to low and simmer for five minutes or until sauce thickens and is a dark caramel colour i found it took no time at all to caramelise but i think i had the stove up a little too high it didn t seem to make a difference though i still simmered it for the five minutes while i cooked the chicken make three to four slashes in each chicken breast about an inch apart so it depends on the size of your chicken breast and season with salt and pepper heat remaining oil in a frypan over medium high heat add chicken skin side down and cook for two to three minutes until golden brown turn and cook for two minutes on the other side then turn skin side down once more reduce heat to medium low then add the sauce and cook chicken basting for a further five minutes or until cooked through serve with white rice and steamed pak choy drizzled with the sauce tip donna hay modern classics book 1 taught me how to cook rice perfectly to serve 4 put 1 1 2 cup long grain rice 2 1 2 cups water in a pan with a tight fitting lid cook over a medium heat for 10 12 minutes until funnels form in the rice and the liquid is absorbed set aside for 10 minutes then fluff with a fork and serve ignore the instructions on the pack and follow these you ll have perfect rice every time there you go that s something by kate posted by somethingbykate at 12 36 pm 4 comments labels budget caramel chicken delicious donna hay easy ginger repeat recipe rotation the cookbook challenge tips vietnamese monday march 8 2010 double post monday part 2 the cookbook challenge weeks 15 16 the weather has been frightful in melbourne this weekend you can see photos on the age website here check out photo 37 there s a car under there i saw it with about a foot to go funnily enough i didn t end up going that way after all luckily we escaped with only minimal storm damage unlike many other people as you can see from those photos and the poor ses they will have been working hard to help people giving up their long weekend well this all meant perfect soup weather marie claire s kitchen produced a recipe for miso broth with somen noodles shiitake and pumpkin yep more pumpkin i don t know why i always have left over pumpkin yet again i didn t quite follow the recipe and went with what i had in the pantry instant soup mix and soba noodles instead of somen i think it still looks the same and it tasted great miso broth with somen noodles shiitake and pumpkin serves two the cheat s kate s version of marie claire s 3 dried shiitake mushrooms 2 sachets of instant miso soup 1 tablespoon soy sauce 150g pumpkin 2 cm cubes 100 g soba noodles 2 spring onions sliced diagonally cover the mushrooms with 250ml hot water and soak for about half an hour remove reserving the liquid and finely slice the mushrooms put the mushrooms miso soup powder soy sauce pumpkin reserved mushroom liquid and 500ml water into a saucepan and bring to the boil reduce the heat and simmer for about 10 minutes or until the pumpkin is tender i love these asymmetrical bowls i picked up in garrards they re perfect for soup meanwhile cook the soba noodles in rapidly boiling water for approximately four minutes drain and divide among two bowls i was disappointed these cooked so quickly i loved watching them swirling around the pot spoon the soup over the noodles and sprinkle the spring onions over the top there you go that s something by kate posted by somethingbykate at 11 27 am 3 comments labels budget easy japanese miso mushrooms noodles pumpkin soup the cookbook challenge vegetarian double post monday the cookbook challenge weeks 15 16 so i log in today to post week 16 noodles of the cookbook challenge turns out i hadn t posted week 15 despite what my apparently faulty memory was telling me so today s posts are week 15 muffins pumpkin and cinnamon muffins bill granger s feed me now and week 16 noodles miso broth with somen noodles shiitake and pumpkin marie claire s kitchen my muffin choice was based on what was lying around there was about 200g of pumpkin left over in the fridge and those little packets of sultanas in the pantry everything else i pretty much always have in stock given my previous history with baking here here and here i decided that bill s advice to use muffin papers was definitely something i should follow with the recipe calling for 330g mashed pumpkin and i only in possession of 200g pumpkin i made two thirds of the recipe your kitchen scales and calculator are your most valuable assets when doing this otherwise how do you get two thirds of two eggs break two in weigh them and then remove one third of the weight these were a little dry i think it s because even though i was very accurate with my two thirds measurements for everything it was everything except the pumpkin so there wasn t quite enough to make them moist i think these would be fine if you actually use the proportions specified pumpkin and cinnamon muffins makes 12 250g plain flour 2 teaspoons ground cinnamon 95g brown sugar 80ml buttermilk you can substitute 1 tablespoon of lemon juice and enough milk to make up 80ml which i did 2 medium eggs lightly beaten 1 teaspoon natural vanilla extract or vanilla bean paste 80g unsalted butter melted 330g mashed steamed pumpkin about 360g uncooked weight 70g sultanas preheat the oven to 190 degrees and line a 12 hole 125ml muffin pan with papers sift the dry ingredients into a large bowl and stir to combine bill specifies just adding the brown sugar after sifting the other ingredients but i find it gets lumpy so i always sift it too combine the buttermilk eggs vanilla and melted butter in a bowl then add to the dry ingredients and stir until just combined this will look very very dry but don t worry then add the mashed pumpkin and sultanas it will add a lot of moisture divide the mixture evenly into the muffin papers and bake for 20 minutes these aren t very pumpkin y they are a sweet muffin so don t go thinking because they re full of vegetables they ll be savoury definitely sweet this is probably the first recipe i ve made by bill granger that i wouldn t make again anyway that s something by kate posted by somethingbykate at 10 49 am 2 comments labels baking bill granger cinnamon cupcakes muffins pumpkin the cookbook challenge monday february 22 2010 the cookbook challenge week 14 japanese japanese eggplant slices like most of the challenge participants i don t have a japanese cookbook either and a few indexes of a few books didn t yield a lot of options i turned to stephanie alexander s the cook s companion given it s claim of the complete book it didn t let me down and produced a recipe for japanese eggplant slices i prepared this for my lunch on saturday and didn t offer to share it as i was sure the offer would be greeted with a resounding blech according to him eggplant is not your friend look how friendly they are i m not convinced this can stand alone as a dish however it would make a great starter or part of a japanese style buffet the steps are basic and the ingredients minimal if i hadn t followed the direction to salt and stand the eggplant slices it would have been really quick too the technique requires you to spread the flavoured chicken paste on to the eggplant and fry it in a pan i was amazed but it stayed put i was paranoid about flipping it over and splashing it everywhere so it ended up a little overcooked i d probably put ginger and spring onions into the chicken paste next time i make it as well as sprinkled over the top just for a little added flavour some garlic wouldn t go astray either mmm stinky garlic my favourite it was a teriyaki style flavour but i like my teriyaki garlicky here s a tip for fresh ginger freeze the whole knob skin on and grate however much you need straight from the freezer i find there s not even a need to peel it provided you ve washed it before you ve frozen it i never use a whole knob before they go rotten so this means i always have fresh ginger with no waste as far as quantities go for this i used half of the amount of eggplant specified for the chicken listed i think if you don t do this it will be fairly bland i like eggplant as much as the next girl but with such a small amount of chicken suggested per slice you d really be wasting your time and might as well just fry plain eggplant i ll give you the quantities i used japanese eggplant slices the cook s companion stephanie alexander 100g chicken mince 2 tablespoons soy sauce 2 tablespoons mirin or mirin seasoning salt fresh ginger grated for sprinkling 1 spring onion finely sliced for sprinkling olive oil for frying 1 eggplant sliced into 2cm thick rounds score the eggplant on one side twice in each direction sprinkle with salt and set aside for 30 minutes meanwhile combine the chicken soy sauce and mirin in a food processor until a paste forms chicken breasts were on sale so i threw in a whole breast and minced it in the food processor at this point i d add in a chopped spring onion some garlic and a bit of ginger at this point it doesn t look so delicious rinse and dry the eggplant rounds well spread the chicken paste on the scored side of the eggplant and fry chicken side down for about 3 minutes on medium heat in plenty of olive oil turn and cook for a further 3 minutes on the other side serve sprinkled with grated ginger and chopped spring onion there you go that s something by kate posted by somethingbykate at 9 18 pm 7 comments labels chicken easy eggplant entree ginger japanese teriyaki the cookbook challenge sunday february 14 2010 the cookbook challenge week 13 love molten chocolate puddings love is serving chocolate pudding just the way he likes it to his desk while he plays battlefield on the computer on valentine s day love is serving it undercooked because that s the way he likes it despite the fact it will photograph badly for the blog love is making a recipe that s from a book i ve already used for the cookbook challenge and a recipe i ve made before because he loves chocolate pudding even more than chocolate mousse this was a big call from someone who rarely orders dessert but if he does it s chocolate mousse i came across this recipe when i was making spicy chicken thighs from bill granger s every day for week 10 of the challenge love is having made this recipe five times since week 10 of the challenge and it s only week 13 now ok you get the point this is why i chose this recipe for our love theme and i stuck a white chocolate heart on it for bonus points but didn t serve him that one since he doesn t like white chocolate see how much i love him this is a simple molten centred pudding that i haven t had fail yet the first time i made it following bill s cooking time instructions 10 minutes it was only just firm and held its shape you could probably cook it for 10 1 2 11 minutes and still have a gooey middle but i cook it for 9 1 2 to get it the way he likes it i like it either way but tend to leave mine in the oven for the 30 seconds it takes me to plate his up just for a little more cake and a little less batter i also always wish i d made enough for two each here s one i prepared earlier about 11 minutes in the oven i also didn t have it on the middle shelf and it was a little too close to the bottom element as you can see from the robust colouring molten chocolate puddings bill granger s every day serves two but doubles well just use four ramekins as they won t cook well as two larger puddings 50g unsalted butter plus extra for greasing 50g dark chocolate chopped 1 egg plus 1 egg yolk 1 1 2 tablespoons caster sugar 1 teaspoon plain flour preheat the oven to 220 degrees butter two 250ml ovenproof ramekins and dust with cocoa powder shaking out any excess melt the chocolate and butter together in a bowl over a pan of gently simmering water or in the microwave on 50 while the chocolate is melting use and electric whisk to beat the egg yolk and sugar until pale and thick isn t that cute i have no idea how the shadow is trying to create a heart but it s very suitable for valentine s day pour the melted chocolate into the egg mixture sift in the flour and gently fold in spoon into the ramekins and bake for 10 minutes serve either in the ramekins or turned out onto serving plates there you go that s something by kate happy valentine s day posted by somethingbykate at 10 20 pm 8 comments labels bill granger chocolate easy egg yolks pudding repeat recipe rotation the cookbook challenge older posts home subscribe to posts atom about me somethingbykate melbourne australia this is my attempt to document and prove that i do use all those cook books on my shelf and that i am fully justified in buying a house just because it had two ovens yes it s just another food blog view my complete profile contact me somethingbykate gmail com nuffnang the cookbook challenge eat drink blog search something by kate blog archive 2010 14 march 3 the cookbook challenge week 17 vietnamese ch double post monday part 2 the cookbook challenge double post monday the cookbook challenge weeks february 3 january 8 2009 13 december 9 november 4 labels the cookbook challenge 17 baking 11 easy 11 chocolate 8 repeat recipe rotation 7 bondi chai 6 egg whites 5 bill granger 4 budget 4 cake 4 chai 4 cinnamon 4 giveaway 4 white chocolate 4 chicken 3 cream 3 cupcakes 3 meringue 3 old school 3 strawberries 3 almonds 2 australian women s weekly 2 banana 2 christmas 2 cit...
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