1. Put together all your chips on baking tin/toaster oven tray. 2. Pour sunk sea salt onto chips tog with some of your salsa and top with cheddar. 3. Bake/toast till cheese melts.
Doesn't keep as well and best eaten hot but if your chips have lao-honged, it's a great way to re-crip it.
It's the seasalt that sinks to the bottom of your hole sum pack lor. You know, the one you complain that doesn't get the top 1/3 of the bag? Short of shaker-fries shaking it, you can just recycle it on a roasting pan when doing meats or in this case, your nachos.
YMCA (Yesterday's Meal Cooked Again)hposnmSeptember 6 2008, 11:29:48 UTC
1. Put leftover white rice on pyrex dish/baking tray. 2. Pour in a tin of campbells soup or mushroom soup (if u hv any) 3. Add some leftover shredded chicken/meat. (U can save this fr BBQs etc) 4. Top with mozerella and bake till cheese melts.
Re: YMCA (Yesterday's Meal Cooked Again)ylaiSeptember 7 2008, 02:34:59 UTC
I often use condensed soup as a substitute for tomato-based pasta sauce. Sausages with casings removed, crumbled and pan-fried, then onions, garlic and whatever dying vegetables in the fridge chopped up, a can of mushroom soup, a little water, and mixed with pasta of choice. Can be thinned out depending on how "wet" you want your dish to be.
Re: YMCA (Yesterday's Meal Cooked Again)shooporamaSeptember 19 2008, 13:15:41 UTC
Am going to try this tomorrow because we have leftover rice! With either cream of asparagus or clam chowder. will probably use frozen seafood and mixed vege.
Re: YMCA (Yesterday's Meal Cooked Again)hposnmSeptember 19 2008, 16:03:02 UTC
Good luck! :D
Yes, i think shrimp and squid are good complements although you shd prob par-cook them first because mozerella melts really quickly and may char before the inside gets cooked.
Egg. Beacuse you're worth it!hposnmSeptember 6 2008, 11:33:13 UTC
1. Heat non-stick pan with abit of oil. Toss in leftover bits of meat. I usually use ham bits. 2. Pour in beaten egg and gently stir so it's sorta semi-watery-ish cooked.
do you like chickpeas? I make my own hummus (chickpea dip), good on toast, crackers, veggies etc. There are a ton of recipes online, but I gasak my own: 1 tin of chickpeas, a clove of garlic, salt, pepper, one tbsp tahini (kind of like a sesame seed butter, but if you don't have it, you can try some peanut butter instead), several sploshes of lemon juice, and a few drops of sesame oil. Chuck it all in the blender and you can add water to thin it out. I like the lemony taste, so I usually add more lemon juice, but you can experiment and see if you like it. Tastes better if you leave it for a day or so.
With all due respect to you, I really can't stomach chick peas in any form apart from kachang puteh. It's so starchy and gross and the colour just looks so faded. I particularly hate it in the N. Indian food.
Wahaha, I guess you can colour it if you like, and water it down so it's actually creamy. I actually don't like it in the kachang puteh form. Too dry! I love dhal in the cooked form too.
HLV: Yes, i have to try making hummus. How long do you usually keep yours for though?
I have looked through the internets but problem is I'm not really sure what i'm looking for. Was just wondering if you domestic goddesses had any handy fool proof tips in your arsenals. I think i've got a total of 5 ready to eat-simple-relatively nourishing meal ensembles at my fingertips but i think they are wearing a little thin...
Game show foodhposnmSeptember 6 2008, 14:45:40 UTC
The husband made a really interesting dish today that was super easy. It wasn't all that cheap but very tasty.
1. Cook rice as usual but instead of using water in the rice cooker, cook it with beer. Double hop is the best but anything light will do good too. 2. 80% into cooking, toss in a bowl of edamame (soya beans still in their pods). 3. Serve hot with optional seaweed.
It was surprisingly delicious for food that was so err ... cheapo.
Re: Game show foodshooporamaSeptember 6 2008, 15:21:55 UTC
OMG! I just logged in and see this avalanche of comments. THANKS GUYS!!!!
Geri: the beer and rice one looks extremely interesting. Would it work without beans? I can see your love for all things cheesy and creamy! The canned soup one is a great way to finish our leftovers. Can't wait to try!
Re: Game show foodhposnmSeptember 6 2008, 15:37:54 UTC
I think it would. I think the beans function on a few levels:
a) nutrition (easily replaced with a salad on the side) b) colour (no need to put colouring but nice when presented/plated) c) flavour (the soya beans are lightly salted but easily replaced with a sprinkle of salt when you 1st cook the rice.)
The beer/rice one was ripped off a japanese game show.
Re: Game show foodylaiSeptember 7 2008, 02:38:52 UTC
Oh, last one, my mum just asked me to try: tom-yam beehoon, dry-fried. Soak the beehoon in cold water. Start your tom yam paste in the wok, add some water and sugar, your ingredients, then the beehoon. I'm not sure how this will fly with my housemates: they like tom yam soup, and my fried beehoon, but together ... we'll see. Let me know if you try it out!
Comments 30
2. Pour sunk sea salt onto chips tog with some of your salsa and top with cheddar.
3. Bake/toast till cheese melts.
Doesn't keep as well and best eaten hot but if your chips have lao-honged, it's a great way to re-crip it.
Reply
Reply
Reply
2. Pour in a tin of campbells soup or mushroom soup (if u hv any)
3. Add some leftover shredded chicken/meat. (U can save this fr BBQs etc)
4. Top with mozerella and bake till cheese melts.
Reply
Reply
Hopefully it won't be too jelat! can't wait!
Reply
Yes, i think shrimp and squid are good complements although you shd prob par-cook them first because mozerella melts really quickly and may char before the inside gets cooked.
I use frozen prawns all the time!
Reply
2. Pour in beaten egg and gently stir so it's sorta semi-watery-ish cooked.
Reply
Reply
Reply
Reply
I have looked through the internets but problem is I'm not really sure what i'm looking for. Was just wondering if you domestic goddesses had any handy fool proof tips in your arsenals. I think i've got a total of 5 ready to eat-simple-relatively nourishing meal ensembles at my fingertips but i think they are wearing a little thin...
Reply
1. Cook rice as usual but instead of using water in the rice cooker, cook it with beer. Double hop is the best but anything light will do good too.
2. 80% into cooking, toss in a bowl of edamame (soya beans still in their pods).
3. Serve hot with optional seaweed.
It was surprisingly delicious for food that was so err ... cheapo.
Reply
Geri: the beer and rice one looks extremely interesting. Would it work without beans? I can see your love for all things cheesy and creamy! The canned soup one is a great way to finish our leftovers. Can't wait to try!
Reply
a) nutrition (easily replaced with a salad on the side)
b) colour (no need to put colouring but nice when presented/plated)
c) flavour (the soya beans are lightly salted but easily replaced with a sprinkle of salt when you 1st cook the rice.)
The beer/rice one was ripped off a japanese game show.
Reply
Reply
Leave a comment