"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 02-13-2007, 09:32 AM   #1
Assistant Cook
 
Join Date: Feb 2007
Posts: 2
What would you make out of these ingredients?

My mum is always moaning about how she's gone off food, but I keep telling her it's because she doesn't 'expand her palette', and isn't willing to try anything new.
She sticks to traditional 'boring' english food like stews, pie's, chips, etc..all having a very 'dull' taste
I've managed to ween her onto things like red/yellow peppers, which she sturnly used to reject eating, same goes for things like spring onions, sweet chilli sauce (which she thought would be hot), hoi sin, etc.

So today whilst I was out I picked up some ingredients that i'll chuck together today

Anyways, I picked up the following:

2 Duck legs
Bak Choi
Baby Spinach leaves
Sugar spap peas
Coriander
Plum Sauce
Beatsprouts
Medium Egg Noodles
Sesame Oil


Then theres the obvious things in the cupboard here like soy sauce, oyster sauce, etc.

So shoot...what could I make out of those things?

__________________

__________________
mamboboy is offline   Reply With Quote
Old 02-13-2007, 09:47 AM   #2
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Looks like you have a lot of asian flavors and ingredients in your list. Make some sort of an asian stir fry. Here is what I would make it.

Marinate the duck with some soy sauce, grated ginger - if you have it and some sweet chili sauce and a 1/4 tsp of sesame oil). Let it marinate for an hour. Steam it or bake it in the oven until it tender. Let it cool and then shredd the meat from the legs, discard the skin. Reserve the shredded meat.

Boil the egg noodles and drain them.

Make a sauce - 1 tbsp of cornstarch, 1 tbsp of sweet chili sauce, 2 tbsp of oyster sauce, 2 tsp of soy, 1 tbsp of sugar, 1 tsp of sesame oil and 1 tbsp of water. Stir to ensure cornstarch is dissolved.

Wash the bok choy and chop it roughly and reserve.

In a pan add some vegetable or any other oil (not sesame, it's too strong). Add some freshly chopped garlic and sugar snap peas, also add some carrots (roughly chopped if you have them), Add the bok choy, handful of spinach and bean sprouts along with the sauce. Cook all of this on high for a minute until the sauce is nice and bubbly, throw in some freshly chopped cilantro and the shredded duck meat.

Place some egg noodles on a plate, put a healthy heaping of the stir fried duck and veggies along with the sauce and viola you have a great meal.
__________________

__________________
Yakuta is offline   Reply With Quote
Old 02-13-2007, 10:00 AM   #3
Assistant Cook
 
Join Date: Feb 2007
Posts: 2
Thanks for the very fast response. Sounds very simple so it should be a breeze...again, thankyou
__________________
mamboboy is offline   Reply With Quote
Old 02-13-2007, 11:26 AM   #4
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Reservations!
__________________
Caine is offline   Reply With Quote
Old 02-15-2007, 09:16 PM   #5
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Yakuta, we think alike.
__________________
Claire is offline   Reply With Quote
Old 02-16-2007, 12:21 AM   #6
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
another perfect response, Yakuta!

btw, welcome mamboboy!
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 02-16-2007, 12:36 AM   #7
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
well darn that is screaming some sort of either stir fry, or slow braised asian style dish....

But you picked those up for a reason, what were your intentions?
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 02-16-2007, 07:52 AM   #8
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Looks like you are inspired by southern asian cooking!! I also discovered their cuisine not long ago and became quite fond of them!!
I suggest, if you get a chance next time try some tamarind paste, crunchy dried prawns, rice sticks (vermicelli made with rice flour), basmati or jasmine rice... all very versatile and with a little research (or ask here!) make delicious dishes!
Also being from England, do you happen to like Indian dishes? Well, lucky you, Yakuta is an expert on Indian cooking, she can answer just about any question on that matter!!
__________________
urmaniac13 is offline   Reply With Quote
Old 02-16-2007, 10:14 AM   #9
Cook
 
elcameron's Avatar
 
Join Date: Feb 2007
Posts: 89
You have duck legs at your local store? That must be an interesting store.
__________________

__________________
elcameron is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.