Bee’s Kitchen

[photopress:chicken_IMG_0395_2.jpg,full,pp_image]

Preparation Time – 15 minutes
Cooking Time – 20 minutes

Serves – 4

Ingredients

5 chicken thigh fillets
2 tbsp cooking rice wine
2 tbsp soy sauce
2 tbsp sesame oil
1 tsp salt
1 tsp cracked pepper
¼ cup water
1 tbsp cornflour
1 cup mushrooms (sliced)
5 stalks asparagus (2 inch lengths)
200g bean vermicelli
2 tbsp oil
1 tbsp shallots (sliced)

Sauce
1 1/2 tbsp oyster sauce
3/4 cup water
1 tsp soy sauce
1 tsp cornflour

Method

1. Remove any visible fat from chicken and slice into bite size pieces. Soak bean vermicelli in warm water for 10 minutes, then drain well.
2. Combine rice wine, soy sauce, sesame oil, salt, pepper, water and cornflour in a large bowl, stir well then add in chicken pieces. Cover and refrigerate until needed.
3. Thinly slice mushrooms, and cut asparagus on an angle into 2 inch lengths.
4. Using a large non stick fry pan, add in chicken and cook on medium heat, when nearly done add in mushrooms and cook until soft, then add in asparagus. Remove from heat and set aside.
5. Add oil to fry pan then spread vermicelli out evenly in a circle, cook on high heat until crisp, flip and then do the same for other side. Slice vermicelli base into 8 pieces.
6. Mix together oyster sauce, water, soy sauce and corn flour, pour into fry pan and bring to boil then add cooked chicken and combine, place on top or vermicelli and garnish with shallots.

It’s been nearly a month since I’ve last posted any new recipes or comments here. Let me assure you I’ve still been cooking regularly, just haven’t had a chance to put up the photo and recipe.

There are so many changes I want to make for this site though, like the sidebar and the general look of it all. Which takes me a fair bit of time since most of the things I’m doing I’m learning as I go. I’ve noticed the change over from the old address to present has caused a few hiccups here and there. Some of my recipes have question marks where measurements like 1/2, 1/3, ¼ should be, and faulty links too next step is to painstakingly go through ever page to make sure everything’s back on track.

Off the topic of kitchen related events, i’ve been pretty stoked about finishing my course, I’m so happy, now I come home from work and no longer worry about assignments or studying for exams. After all those years and choosing to study part time, making it twice as long, it’s finally come to a close, another completed chapter. I have to wait two more weeks to know the final mark, but I’m confident it should be good news.

[photopress:curry_puffs_IMG_0379.jpg,full,pp_image]

Preparation Time – 20 minutes
Cooking Time – 15 minutes

Makes – 36

Ingredients

4 sheets of butter puff pastry
500 g beef mince
2 tbsp curry powder
1 medium onion, finely diced
1/2 tsp pepper
2 tsp salt
1 tbsp oil

Egg Wash
1 egg yolk, lightly beaten
1 tbsp water

Method

1. Heat medium sized frypan, add oil then onions, cook till soft, add mince, salt, pepper, curry powder and combine well. Remove from heat once cooked, and transfer to bowl, allow to cool.
2. Lightly beat egg yolk and water, set aside, while waiting prepare pastry sheets by cutting each sheet horizontally and vertifcally into 3rds to produce 9 equal squares.
3. Preheat oven to 180 degrees, and lightly grease 4 baking trays.
4. Place one teaspoon of mixture into the centre of the square and fold to form a triangle, seal edges with a fork. Repeat. Brush with egg wash.
5. Bake in oven for 15 minutes or until golden brown, cool on wire rack.