SINGAPORE NOODLES (?????) | MADE WITH LAU
Learn how to make this delicious Cantonese classic at home!
Provided by Made With Lau
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 20
Steps:
- First, we'll bring a pot of water to boil. Boil the noodles for about 1-2 minutes, and work to spread the noodles apart with chopsticks the entire time.
- For the chicken:
- After washing our vegetables, we'll be cutting carrots, onions, and celery into slices and strips.
- We'll create our sauce by mixing curry powder, oyster sauce, salt, sugar, and water.
- When cooking this dish, along with other noodle stir-fries, we'll want to get our wok really hot before adding oil.
- Now, we'll be putting all of the pieces together!
- We're just about done! Try it out and see if it needs more flavor or any adjustments.
PERSIAN LAMB TAGINE RECIPE | BBC GOOD FOOD
This warming stew is spiced with cinnamon and cumin, and sweetened with apricots and dates - perfect with fluffy couscous
Provided by Justine Pattison
Categories Dinner, Main course
Total Time 2 hours 15 minutes
Prep Time 25 minutes
Cook Time 1 hours 50 minutes
Yield 10
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. Trim the lamb of any hard fat, cut into chunks and season all over. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the lamb in 3-4 batches over a high heat for 1-2 mins until lightly coloured. Add 1 tbsp more oil between each batch and transfer to a bowl each time a batch is browned.
- Heat the remaining oil in the same dish over a medium heat and fry the onions for 5 mins or until softened and lightly coloured. Stir in the garlic, cumin, coriander, chilli powder, turmeric, 1 tsp ground black pepper and 1 tsp flaked sea salt. Cook for 1 min, stirring. Return the lamb to the dish and add 1.5 litres of water, the saffron, cinnamon and lemons. Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven. Cook for 1 hr.
- Carefully remove the dish from the oven and stir in the apricots, dates and half the pistachios, then cover once more and return to the oven. Cook for a further 30 mins or until the lamb is very tender.
- Transfer the dish to the hob and adjust the seasoning to taste. Mix the cornflour with the rosewater and 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn’t traditional but helps the tagine to freeze more successfully.) When ready to serve, roughly chop the remaining nuts and sprinkle over the top. Garnish with coriander and serve with couscous or rice.
Nutrition Facts : Calories 667 calories, FatContent 39 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 7 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.3 milligram of sodium
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