Spaghetti salad

This is my second entry for this blog after so long. This just shows thatI have not been cooking for some time now. Anyway, let me share this yummy,crunchy, fresh, easy and healthy meal.


Main ingredient:
Spaghetti
cherry tomato
leafy vege for salad

To taste:
cooking oil
garlic
salt
pepper
balsamic vinegar
thyme - optional
basil - optional







The way:
Get ready a salad bowl. Cut Cherry tomatoes into halves and put these into the bowl.Crush some of the cut tomatoes. Cut the leafy vege and put them into the same bowl.Cut garlic into small cubes and put them into the bowl. A pinch of salt and pepper for taste.Drip some balsamic vinegar and about a teaspoon of cooking oil. If you have otherherbs like thyme and basil, chuck them into the mix. Mix them well and you get this fresh and fragrant salad.Put the spaghetti into boiling salted water, all it takes is about 10-15 mins to cook.When it is cooked and while it is still hot, mix the spaghetti into the salad.
Your are ready to eat....

Steam chicken breast with crunchy veges

My first recipe - I call it "Steam chicken breast with crunchy veges".

Main ingredients:
1 skinless chicken breast
A few french beans
A few baby carrots (actually any carrots)

To taste:
garlic
lemon
pepper
salt
butter
thyme

Others:

Alumminium foil


The Way:
Cut french beans into about an inch length (easier to cook). I use baby carrots, so no cutting needed. Score lines onto the chicken breast (easier to cook). Put all three into a large bowl. Add 1 knob of butter, a good pinch of salt and pepper, 1 clove of thinly sliced garlic, some thyme leaves, 1/2 lemon juice, a bit of finely chopped lemon zest (not too much as it will over power the taste), 1/2 cup of white wine and a few drops of cooking oil. Mix them well. Create a leak proof bag using an alumminium foil. Seal the mix into the foil. Use a steel plate to hold the bag (in case there is leakage). Place it into the steamer (wok + water). Make sure it is already steaming hot when you place the alumminium bag into it. (note: it is steam not boil, so the bag + plate should be on a stand above the water NOT in the water). Steam about 10 minutes (depends on the size of the chicken breast). Serve warm.

When I first opened the cooked alumminium bag, the smell was just great. The taste mixed well and the color of orange (carrot), green(french beans), white (chicken) and some yellow (garlic slices) was very inviting.

Dig in...

Finally, I found a reason to blog. I know what I would like to write about. I like food but I would not write about food that I ate from a stall or a restaurant but I would love to write about food that I manage to cook myself. Learn the recipes from someone or somewhere and try to cook it myself with a little twist.