“What’s Cooking” in Victor’s Kitchen

Why is it such a dilemma when it comes to dinner? Especially when we had a wonderful dinner the night before at The Red Velvet Lounge in Cygnet. My partner and I shared a couple of entree – omelette folded with chunky spanner crab meat spread with lightly flavoured Hoi Sin sauce and garnished with coriander leaves. It was no ordinary omelette, but made with duck eggs. Next, we had thin slices of Kingfish beautifully presented with thin slices of radishes and toasted white sesame seeds in Tamari-honey mead and wasabi. An excellent starter – a refreshing and delicate dish. Both of the entrees were highly recommended by the chef. As for main dishes, we went for a slow cooked free range pork served on top of crisp potatoes, and a seafood dish – pan seared Harpuka served with a couple of baked Pipi, Mussels, Oysters and caramalised fennel in saffron sauce. The highlight of our main dishes was the fish – Harpuka – a firm and sweet fish. Again, as recommended by the Chef. A superb premium fish. Unfortunately I didn’t have my camera with me. But you can check Chef Steve Cumper’s latest dinner menu here.

Back to my kitchen. It was a dilemma for us, as we have not done any grocery early in the week. We don’t have much food in the fridge. I told my partner that we have the following choices:

A. A can of chunky soup with toasts

B. Leftover pasta with creamy chicken mushroom in the fridge

C. Instant noode, Mee Goreng, with poached eggs

“A” is out. The cans are reserved for a severe drought!

“B” is out. The creamy chicken mushroom was cooked early in the week. It was a beautiful pasta dish cooked by my partner. But, my partner believes the cream used is probably off, and best not to take the chances or we may fight for the toilet!

“C” is out. The Mee Goreng is reserved for a desperate time when we have that sudden urge for a chemically manufactured food with lots of preservatives!

That leaves us nothing left to eat. Then I remember there was a bag of mushrooms that my partner bought last Friday. We have some tomatoes, spring onions and one fresh red chili in the fridge, and fish and chicken balls in the freezer. So, I do have a choice for our dinner – a quick stir fry noodles with a combination of fish balls, chicken balls, mushrooms and tomatoes.

This dish takes 5 minutes to prepare and 10 minutes to cook.

Ingredients

2 tomatoes – slice in chunky pieces

6 spring onions – slice in 3-inch section

1 fresh red chili – slice thinly

4 garlic cloves – chop finely

1/2 red onion – slice thinly

10 mushrooms – slice thinly

8 fish balls – cut in half

6 chicken balls – cut in half

1 tablespoon thick carmalise sauce

2 tablespoons fish sauce

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon sambal oelek

Cooking

1. Heat some oil in a hot wok

2. Toss in chopped garlic. Fry until fragrant

3. Toss in white section of spring onions and red onions. Continue to stir fry

4. Add mushrooms. Stir fry until mushrooms are almost cooked

5. Add fish sauce, thick carmalised sauce and sambal oelek. Mix through

6. Add fish and chicken balls. Continue to stir fry

7. Add spring onions and tomatoes. Then salt and sugar to taste

There you have it. My choice “D” which was not in my list of choices before. It was certainly a better choice than A, B or C. What would you cook for your family if that is all you have got in your kitchen?

 

One response to ““What’s Cooking” in Victor’s Kitchen

  1. Your choice D looks delicious. I would never have thought to prepare fish meatball this way and most of the time cook it by themselves but I see now that the possibility is endless. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s