There is something to celebrate this weekend, not just because it is Easter but also because we finally decided to buy a new convection oven. The old convection oven that we’ve been using for over sixteen years suddenly popped twice, once when I was trying to heat up breakfast on Wednesday morning and once when I was cooking rice in it. The power in the house tripped both times as well and we’ve had to bump around to get the lights and electricity back on. It was kind of dangerous and scary, so we decided to call it a day for the oven this week.
This new oven – the new LG smart inverter – has 39 litres in capacity and many additional functions. Which means I can also steam in it (with the complementary metal lid accompanying the oven) and air fry in it (with the complimentary crisp tray) on top of the usual grill, bake and microwave functions. The defrosting and warming up microwave functions are also supposed to be better too because food can be cooked more evenly and hence faster than the older models. For almost $900, I was supposed to be able to do a lot more with less. Sounds very promising.
That will be for me to find out in the coming weeks ahead. For now, and for this weekend, I am preparing a simple maggie mee recipe with a slightly more atas way of cooking my favourite instant noodle, plus some slightly more expensive ingredients. It’s the Easter weekend after all, so there’s much to be happy about since there’s more time on hand.
Wishing everyone a great Easter weekend and Sunday ahead and a well-deserved break from work and studies!
Ingredients:
- Instant noodles (Koka, any original flavour): 2 packs
- Oil: 4 tbsp + 2 tbsp
- Bak choy: 100g, chopped
- Beef fillet: 150g, thinly sliced
- Large prawn: 4
- Rosemary sprig: 2 sprigs
- Sea salt: 1 pinch
- Ground blackpepper: a pinch
Method:
- Cook instant noodles. Drain till it’s still a bit wet.
- Add seasoning and toss to combine. Set aside.
- Heat 4 tbsp oil in pan. Place ring mould on pan.
- Scoop 1 serving of noodles into mould. Press noodles to set in mould.
- Fry till slightly crispy (2min). Turn over and fry another 2min till crisp.
- Scoop medallion noodle onto plate. Repeat with the other serving of noodles.
- Blanch bak choy in boiling water. Place on top of noodles.
- Heat 2 tbsp oil in pan. Pan-fry beef slices and prawns together with rosemary sprigs till just cooked. Crack in some sea salt and ground blackpepper.
- Place beef slices and prawns onto medallion to serve.
Disclaimer:
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This is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.
Serving:
2 persons
