Creative one-dish dishes for dual from home prepare Elaine Chiou

If we consider about it, frequency anyone cooks for two. There’s so many bid that goes into creation a plate – a shopping, prep work, cooking and cleaning up, that it usually seems value a time if there are during slightest 4 people immoderate a food. Which is also since many couples opt to eat out rather than go by all that trouble.

But for home prepare Elaine Chiou, this goes opposite all she believes in. Chiou is a media customer who loves cooking and cooks any singular day for herself and her husband. She thinks this daily protocol is many quicker and easier than many people are led to believe.

“You competence consider it’s not value a effort, though that’s not true. So many times, we have suspicion about job McDonald’s to broach food, though that would take about an hour. So instead, I’d demeanour in my cupboard and say, ‘Okay, we have noodles, we have prawns in a freezer, we have seaweed, we can usually brew it.’ Within 20 to 30 minutes, we have a elementary plate and we know we have tranquil a essence and a sodium and we feel good after eating it,” she says.

Ironically, Chiou never baked during all until she was in her late 20s, as there was no enlightenment of cooking in her family.

“I didn’t come from a tradition of people cooking during home, since my silent was unequivocally busy. So any time, we would usually eat out. But we was unequivocally meddlesome in perplexing my palm during cooking, since we adore eating!” she says.

Elaine Chiou usually started training how to prepare in her late 20s though is so bending on cooking that she whips adult all sorts of artistic dishes for her and her father any day.

Since then, Chiou has left on to examination with recipes, starting out with Indian food since she married an Indian male who loves curries.

“I wanted to make tasty, authentic Indian curries, so we bought a lot of Indian recipes books and learnt those beliefs and practical them to other cuisines as well,” she says.

Chiou’s dishes for dual are one-dish wonders designed around invention – whatever strikes her imagination in a supermarket or whatever happens to be in her cupboard or fridge. Like her saffron prawn pasta, that is finished adult of mixture she had accessible during a time. The pasta is delicious, with fat, proposal prawns, bursts of edamame, spinach sneaking in a forehead and an prosperous undercurrent of saffron to tie it all together.

Chiou’s dishes for dual revolve around invention and creativity, that is since she mostly creates use of whats in her cupboard to come adult with new creations. Clockwise from bottom left: butter fish seaweed porridge, lamb dalcha pasta, poached smooth duck noodles and saffron prawn pasta.

“It came about since we was experimenting with prawns and pasta. One day, we usually had this crazy suspicion to supplement saffron in it. And afterwards we realised it indispensable something more, so we combined chopped spinach since we had it in a fridge. And it’s a bomb! The spinach gives it an worldly essence that is constituent to this dish,” she says.

Chiou also loves noodles and says she can't go dual days in a quarrel though eating it, that is since a lot of her dishes have been makeshift to embody noodles. Like her poached duck in smooth noodles, that was blending from a friend’s poached duck rice recipe. The proposal duck and noodles are accompanied by a light, flavorful broth.

Chiou says cooking has altered her and helped her grow as a person, that is since she feels some-more people should prepare dishes during home.

“I adore my friend’s poached duck rice so much, though we also adore noodles, so we tweaked it, combined my possess turn to it, and also polished a technique of poaching a chicken, since that’s how we like it,” she says.

While many of Chiou’s dishes revolve around pasta and noodles, her butterfish porridge is also a appreciated favourite. The porridge is a silken, tawny event accentuated by a nautical flavours of fish and seaweed.

“I started creation plain porridge for my parents. Then we saw butterfish in a supermarket and suspicion it competence be an engaging addition. When we put it in a porridge, we realised it worked unequivocally well,” she says excitedly.

Some of her recipes also compensate loyalty to her husband’s roots, like her lamb dalcha pasta that indeed came about by accident. “I had listened of dalcha, though we didn’t know what it was and had never unequivocally attempted it. But one day, we attempted creation lamb and combined spices and dhal. And afterwards we was meditative ‘There contingency be this plate in existence.’ So we started researching and found out that it was called dalcha. But we didn’t find out a recipe, it came to me,” she says, laughing.

Ultimately, Chiou says she has been means to come adult with all sorts of artistic dishes for her and her father since a some-more she cooks, a some-more she understands essence pairings and how to brew and compare ingredients.

“I consider we can go about doing this when we know combinations. Then we can play around with ingredients,” she says.

In a past dual years, Chiou’s arsenal of recipes has grown so immeasurable that she started a blog, www.ciou, only to request her flourishing collection.

“I suspicion we should usually write down my recipes, so during slightest we can impute to it later. And that’s what happened since now when we cook, we impute to my blog for recipes,” she says.

In many ways, Chiou says cooking has altered her life and finished her a opposite person.

“I stopped going out to eat and took fun in producing food, not usually immoderate it. It’s been a unequivocally personal tour and we can see myself growing. That’s since we feel like some-more people should do it since it’s unequivocally easy to prepare dishes for dual any day,” she says.


Serves 2 to 4

For marination
5 jumbo prawns
salt to taste
white peppers to taste
ground black peppers to taste
1 tsp garlic powder
½ tsp paprika
½ tsp English mustard

For cooking
100g linguine
oil, for cooking
4 to 5 cloves garlic
50g butter
100ml cream
a few saffron strands
1-2 tsp English mustard
6 tbsp peeled edamame
2 cups chopped spinach

To make

Marinate a prawns in marination mixture and set aside for 1 to 2 hours.

In a vessel on medium-low heat, supplement some oil and flare prawns for 2 mins on any side. Remove from a feverishness and set aside.

In a pot of prohibited water, prepare pasta until it is 90% done. Drain and set aside.

In a vast frying pan, supplement oil. When oil is hot, supplement garlic cloves and saute until garlic starts to brown. Then supplement butter, cream and saffron and stir good until incorporated.

Add English mustard 1 teaspoon during a time and ambience before adding more. Add edamame and spinach and prepare compartment spinach is wilted. Add pasta to a vessel and stir to cloak all evenly. Remove from a heat, supplement prawns on tip and offer hot.


Serves 2

For a broth
1½ tbsp oil, for browning duck feet
350g duck feet
1 litre water

For cooking
2 duck legs, fat embellished (keep fat for later)
2-3 stalks of lemongrass
6-7 garlic cloves, bruised
3 bird eye chillies, sliced
1 onion, chopped
2 tsp ginger paste
4 tbsp Shaoxing wine
salt and peppers to taste
3 stalks scallions, halved
2 tbsp goji berries
140g cream noodles, cooked
8 stalks of baby kailan, blanched

To make

In a vast pot, supplement oil and brownish-red a duck feet. Add H2O to a pot and boil for 1 hour. Once done, mislay duck feet and flow gas into a bowl.

In a pot over center high heat, describe fat embellished from a legs. When a fat browns and releases oil, mislay a fat. Add lemongrass and garlic. When a garlic browns, supplement chillies. Increase a feverishness and supplement chopped onion. When a onion becomes translucent, supplement ginger paste, followed by Shaoxing booze and some H2O to deglaze a pot. Then supplement salt and peppers to taste.

Lay duck legs in pot and supplement H2O to usually about cover them. Top adult with a gas and scallions. Leave to prepare on high feverishness for 7 minutes, afterwards switch to low feverishness and prepare for another 23 minutes. Add goji berries in a final 10 mins before a plate is done. Serve prohibited with baked noodles and kailan.


Serves 2

300g butterfish, cooking in soy salsa and white peppers to taste
¾ crater Calrose or Arborio rice
1½ litres water
½ dusty squid
3 tbsp dusty anchovies, cleared and soaked
4 red dates
5 to 6 tbsp Shaoxing wine
3 tbsp of dashi soy sauce
a few dashes of white pepper
½ crater dusty seaweed, dripping and cut to bite-sized chunks
2 vast white fungus, dripping and cut to bite-sized chunks
1 crater dusty timber ear fungus, dripping and cut into bite-sized chunks

To cook

Marinate fish with soy salsa and white peppers and set aside.

Wash rice until a H2O becomes clear, afterwards supplement H2O into a pot. Add squid, anchovies and red dates and prepare on high feverishness for a while. Switch to low feverishness when a H2O boils to equivocate a rice burning.

Cook for 90 mins on low heat, checking H2O turn often. Keep adding H2O to melt porridge until we get a tawny consistency. Add Shaoxing wine, dashi soy salsa and white pepper. When a porridge is bubbling, supplement seaweed and fungi. Leave to burble for another 5 minutes.

Turn off glow and supplement butterfish. Keep stirring a fish into a prohibited porridge, vouchsafing a residual feverishness prepare a fish. Remove from a feverishness once finished and eat hot.


Serves 2

For marination
500gm lamb, cubed
1 lamb shank
salt and peppers to taste
1 tsp curry powder

For cooking
3 tbsp oil
2 star anise
8 cardamom pods
1 brook leaf
2 tsp cumin seeds, dry toasted
2 tsp fennel seeds, dry toasted
4 shallots, chopped1 red onion, halved
2-3 stalks of lemongrass (bruised)
5 sprigs of curry leaves
2 tsp ginger garlic paste
1½ tomatoes or 8 cherry tomatoes
2 tsp cumin powder
2 tsp coriander powder
2 tsp paprika
2 tsp cayenne powder (or chilli powder)
1 tsp turmeric powder
¼ crater separate peas/chana dal, dripping for 30 mins
750ml water
salt and sugarine to taste
½ crater seashell pasta, cooked

To cook

Marinate lamb cubes and handle in salt, peppers and curry powder for 3 hours.

Add oil in pot and grill star anise, cardamom pods and brook leaf. Then supplement cumin and fennel seeds and stir for 30 seconds.

On high heat, supplement shallots, red onion, lemongrass, curry leaves and ginger garlic paste. As a feverishness builds adult and onions start to caramelise, supplement tomatoes followed by all a powders. Add a small H2O to dilute.

Finally supplement separate peas and cover a essence with water. Cook for 2 to 3 hours on low feverishness or for 30 mins in a vigour cooker, adding salt and sugarine to ambience in a center of a cook. Serve prohibited with pasta.

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