Simple and delicious wok with chicken and vegetables and delicious flavours from Asian sauces. It’s really easy to make, so it fits perfectly on a busy day or when you just do not bother to stand in the kitchen for hours.
Season: All year Persons: 2
The recipe is not low fat.
1 red bell pepper (Paprika)
2 pcs. chicken breast
2 cloves of garlic
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
Cook the noodles according to the instructions on the package.
Peel the carrots and cut them into thin slices. Remove the seeds from the bell pepper and cut it into thin strips as well. Finely chop the cabbage.
Cut the chicken breasts into strips and brown them in a wok or frying pan together with squeezed garlic and some oil. Season with a little salt and pepper.
Take the chicken out of the wok (frying pan) and lay it aside. Blanch the vegetables in a little oil and then put the chicken back in the wok (pan.)
Drain the water from the noodles and add them to the wok (pan). Pour chilli sauce and soy sauce according to your taste and mix well together.
Then the food is ready for serving.
What are the most common kitchen accidents which happen?
Injuries in the kitchen can ruin a good dinner, or worse, send you to the emergency room or hospital. Fires, cuts, ties and other injuries are among the most common injuries in the kitchen. Here we will look at some common kitchen injuries and how to stop them.
“Hot peppers” can burn your skin and anything else you touch, including your eyes. Use disposable gloves or wash your hands frequently when you have to deal with, and especially when cutting ‘hot peppers’.See the list of “Hot Peppers” by following this link.
Spilt oil, greases, i.e.:
Spills on the floor can lead to accidents. Prevent these personal injuries by wiping up spilt oil/grease immediately.
Your oven is usually heated from 100 ° C to 300 ° C, so it’s important that you are careful not to burn yourself. Good kitchen gloves should be a matter of course in the vicinity when using the oven. Touching the side of the oven, or touching something that has just been taken out of the oven, can cause serious burns. Be careful when working around the oven and chill the roast/baking tray before taking them with bare hands.
Be careful where and how to store chemicals, young children and pets may be injured or killed by hazardous chemicals in your kitchen and elsewhere. Storage in the cabinet under the dishwashing sink, or the cabinet under the bathroom sink, maybe the most convenient and common cabinets. But for the little ones and pets, they are not ideal places if you do not have a locking device on the cabinets.
Kitchen fires are common and dangerous. Place the handle of the kettle/frying pan inwards. Move flammable materials and stay in the kitchen when you fry/cook with flammable liquids such as oil and grease.
Do not leave motorised models for long, they can overheat and light. Do not put your hand into the processor when it is in use, use the provided aids. There is no need to hand wash the parts and expose your fingers to injury. Most parts can be washed in a dishwasher. Amazon Link
Let the food cool down for one minute or two before removing it from the microwave oven.
Be careful when removing plastic or lid from the food, hot steam can hit your hands and cause nasty burns.
The food can heat unevenly in a microwave, so be careful when touching or tasting the food.
Boil water on the stove. Overheated water in the microwave can look calmly, but can suddenly boil violently.
Most blenders do not have safety barriers, so be careful not to push the hand for as long as the plug is in. Accidentally you can turn it on and suddenly stand there without a finger or two.
To clean the blades without touching them, fill with warm water and a little detergent in the container and drive it at the highest rpm for one minute.
Pull out the plug and rinse well.
The cutting board slides:
Even if you have strong hands, the cutting board can slide and accidentally cut or chop yourself. Always put the cutting board on an anti-slip surface, or place a damp towel underneath the cutting board to prevent it from slipping.
Opened boxes provide sharp lure edges that can cut. Use a mechanical box opener that has a magnet to hold the lid instead of trying to handle it.
Using a chair with wheels, boxes or other unstable items to reach higher may result in a fall. Always use a step ladder to reach things high up.
Stay organised and not too stocked in the fridge, pantry and closet. Otherwise, objects like heavy jars can fall when the door is opened.
Utensils drawer, i.e.:
Put all sharp objects away from the front of the drawer and face the back so that you do not accidentally grasp a sharp edge.
The ideal is if you have a knife block or a magnetic knife holder.
Dirty clothes/sponges, uncleaned cutting boards, and more can contaminate the food. Always make sure that you use the correct handling in the kitchen to avoid contamination of food.
As an amateur cook, I need to familiarise and know some of the cooking terms and glossary whether it’s an American, British, French, Spanish or Indian terms. Each of the terms and glossaries has its brief definition.
In this article, I have mentioned the most common terms and glossaries. Of course, there is many I haven`t mentioned, but for me, they are more for the professionals.
Here we go:
An Italian term means “to the tooth”. It describes that pasta, rice or vegetable are cooked. It should have a slight resistance when bitten but should not be overdone or soft.
A sugar substitute is not produced by nature and a food additive that provides a sweet taste but has no nutritional value. Because they have unique attributes, they should not be substituted for other sweeteners
To cook using direct, dry heat at a specific temperature in the oven, covered or uncovered. It is usually to describe the making of cakes, bread, cookies or desserts.
Grilling done indoor or outdoor over an open charcoal or wood fire. Barbeque is the process of long, slow direct- heat cooking, including basting with a barbeque sauce.
To moisten with seasoned liquids, sauce or fats and adds flavour and prevents drying during cooking or grilling
A mixture containing flour and liquid, thin enough that can be poured or spooned or used to coat foods before deep frying
To mix, blend, whip or stir thoroughly and rapidly in order to make a mixture smooth and lighter or fluffier using a fork, spoon, beater, whisk or electric mixer
A cooking method in which seasoned foods are cooked over a high heat until charred producing a crispy crust
To cook partially in a boiling water but still retain the flavour and appearance. Blanching loosen the skin like tomatoes
To mix two or more ingredients intensively by hand, blender or an electric mixer to reach the smooth and uniformity of the texture and flavour
To cook food in water or any form of liquid at a temperature until bubbles rise continually and break on the surface
To cook food by browning first the meat or poultry in the oil or butter then cook for a long period of time in a small amount of liquid at a low heat thus tenderises and enhance the flavour of the food
To coat the surface of the food with flour or breadcrumbs then with the egg mixture before cooking or frying to make it crunchy
A soft, creamy, cow’s milk cheese with a white rind and from France, it is considered to be the best in the world
Salt and water solution that is used for salting, preserving, pickling or curing vegetables, meat or fish and it adds flavor and tenderness to the food
To cook over a flame or under strong, direct source of intense heat with a measured or specified distance
A cube of fish, vegetable, chicken, pork or beef. These are made of small particles and dissolve quickly and are substitute for a broth or stock
A flavor concentrated meat, vegetable or fish stock and used to prepare the other dishes like soup, sauce or gravy
To cook quickly over or under a high heat to reach a desirable colour, texture and moistness which adds flavour and aroma, texture and pleasing appearance of the food
To slowly dissolve and brown the sugar with or without a small amount of water over a low to medium-low heat which gives an intense flavour. But be careful not to burn it
To cool the food to below room temperature depending on the call of the recipe like in the refrigerator or over the ice
To cut into pieces with a sharp knife, cleaver or other chopping devices into smaller pieces or small bits
To evenly or thoroughly cover the outer layer of food in uniform with flour, crumbs or batter before cooking
To beat a fat, butter or shortening to soften it or to a fluffy consistency using a wooden spoon or electric mixer
To pinch or press dough together using fingers, fork or any utensil to form the desired shape like a pie crust in order to seal the edges. The term is for making pastry
A food that has been cooked until just tender but still crunchy without letting the edges get soft but tender inside
To smashed or pulverised food into smaller pieces using mortar and pestle or a rolling pin
A method for meat or fish by drying and salting or smoking in order to preserve for over a long period of time
An approximate amount or a small amount added to the food for more flavoured taste like seasoning, salt, herbs and spices
To add water, wine, vinegar or broth in the pan from which the food has been fried, sauteed or roasted to help loosen the juice or fats or brown bits and make a delicious and flavoured sauce
To remove fat that forms on the surface or top of simmering stews, soups, stock, broth, sauce or other liquid
Method of frying food by submerging it in a hot oil or fat which some are coated in batter or breading and done at the right temperature retaining its moisture
To cut in small cubes or pieces of even or uniform sizes and shapes like the meat or onions
To soak for a short period of time in a liquid or dry mixture then coat it, cool it, or moisten it
To stir a solid or dry substance into a liquid in which nothing of the solid totally remains
To coat the food with flour, breadcrumbs or other fine or dry substances before cooking
To sprinkle or pour liquid lightly over the food using a strainer or shaking like powdered sugar icing
To remove bones or deboned a fish, meat or poultry which only the flesh remains and became boneless
To break gently into small pieces using fingers or a fork
To mix ingredients like whipped cream or eggs whites using a spoon, spatula or whisk until they are blended well
A French word. A method of cooking. To cut meat, sautéed and braised and served with sauce
Application of cooked or uncooked soft toppings to spread evenly but good enough to hold its shape
To cook in a hot oil or fat until it become a crisp, brown crust
To decorate a finished dish or salad to make it look appetising and appealing to the eyes
To coat or brush with icing or sauce or any toppings to produce a smooth and shiny coating or surface to the food
like icing which is thin and glossy
To shred or rub the food using a grater or a food processor to make fine pieces or bits
French word “crust”. Food that is browned in the oven that uses a sauce and topped with cheese or breadcrumbs
To coat a baking pan with a very thin layer of oil, butter or fat using a pastry brush
To cook food on a grill, coal or charcoal, burning gas, wood coal or electricity by direct heat below the cooking surface
To cut food into smaller pieces using an electric grinder or food processor and the texture can be fine or coarse
Known as frosting. A sweet covering or coating which is flavoured and coloured for cakes, cookies or bread and pastries
To cut food or vegetables into thin, long or short, or narrow strips
To press dough using the hands, mixer or food processor until it becomes smooth and elastic and the right consistency
Ingredient or substance used to help batter or dough which causes it to rise or expand making it lightening the texture and increasing the size of the dough
A temperature that is neither hot or cold
To gently twirl done with light and dark batters for cookies, bread or cakes using butter instead of oil
A seasoned liquid which seafood, meat, vegetables or poultry are soaked to tenderise and enhance the flavour
To soak in marinade or in a liquid seasoning to moisturise seafood, meat, vegetables or poultry which is giving a flavorful taste
To press hard to remove lump and make a smooth mixture using a masher, fork or electric mixer
To determine the quantity or size of the food or liquid
To heat a solid like sugar or butter over a very low heat until it becomes liquid
To roll or dip in the flour, fried in butter with lemon juice and sprinkled with parsley on top
To chop or cut into smaller, very fine pieces using a knife, blender, food grinder or food processor
To stir or beat using a hand, spoon, a beater or an electric mixer until the ingredients are well-combined and moistened
To add small amount of liquid to make it damp
To cook quickly and brown the food in a shallow, heated pan using a small amount of butter or oil
To boil the food until shortly and partially cook in boiling water
To thinly cut, remove or peel the outermost skin of a fruit or vegetable using a small knife or peeler
To preserve meats, vegetables and fruits in brined mixture or seasoned or a mixture of vinegar but normally vegetables and fruits are mostly done by this process
Pinch is the approximate or smallest amount that can hold by the thumb and forefinger of an ingredient
To gently submerge in a hot liquid just below the boiling point simmering lightly
To crushed or mashed using a heavy utensil to tenderise or flatten a meat or chicken
To partially or completely cook
To heat a pan, casserole or oven in a specified temperature before using it
To mash until it is smooth and create a thick paste using a blender or food processor
To boil down the volume of a liquid while boiling to intensify the flavour or thickens the sauce or stock
To cook the food by dry heat in an oven to brown the food, no liquid added but maintains the moistness
A Spanish term for sauce, made from finely chopped tomatoes with onions, cilantro and chiles
To cook the food quickly in a small amount of hot oil or fat while stirring at a high temperature until the food gets browned
To heat liquid like milk or cream to a temperature until it is just at the boiling point when tiny bubbles form around at the edge
To cut the surface or skin like pork without cutting through it. Score marks are shallow cuts normally parallel to each other in alternate directions which create a criss-cross pattern
To rub the outer skin like carrot using a sharp instrument like peeler
To brown quickly using intense heat which helps seal in the juiciness of the food and still intact the flavour and texture
A vegetable oil that has been processed into solid form that is used for frying or baking
To cut or slice into long, thin or narrow strips or pieces using a sharp knife or a slicer
To cook slowly in a hot liquid over low heat where small bubbles formed but not boiling so hard
To cut into even, flat, thin pieces
Spreading or scattering the toppings or sugar over a surface like bread, cake or frosting
To cook on a small amount of boiling water by placing on a rack above the boiling liquid
To destroy bacteria by boiling, steaming or dry heating at a specific temperature
To cook in a liquid in a covered casserole or pot for a long period of time until it becomes tender
To mix or blend the food until reaching the right consistency
To cook on a high temperature while turning and tossing until just cooked in a wok or in a pan
The strained, cleared liquid of meat, poultry or seafood used as the base of soup or stew
To beat like meat with a mallet or rolling pin
Food substances used to give a thick consistency like gravy or sauce
To mix or combine ingredients like salad
To tie the poultry or meat with a string to maintain a good shape while cooking
To beat rapidly like egg whites or heavy cream using a whisk, beater or electric mixer
The outer skin of a citrus fruit like an orange or lemon which used to flavoured a dish
Hope this is a little help understanding the terms and glossaries. Don`t hesitate to contact me
if you have any questions.
If I don`t know the question I will help as best I can to find out.
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