This week - as a special treat, I shall be sharing recipes, videos on food and health matters, as well as interesting culinary-related history. This post will be focusing on a collection of recipes I found online that I've cooked/baked countless times as well as my notes on them. Note: most of these recipes are often selected due to my own limitations with getting ingredients and having only one electric stove, and a mini oven to use at any given time.
The next Special Treats post will contain some of my own recipes (and hopefully some nice photos of the food to persuade you on trying to make it).
Lemon Pasta (Pasta al Limone)
I made this pasta dish a lot in 2020, because it was easy and I had ample lemons from constantly making lemon curd. The dish is simple and very easy to improvise to suit your needs.
Fried Boiled Egg
A fried boiled egg will be very familiar to anyone who lives in Asia. Boiling an egg? Easy. Frying the boiled egg? Also easy, but you need to be careful of course.
The video above is a very good introduction on getting started with making fried boiled eggs along with making dishes that goes well with the eggs. I have my own personal recipe using fried boiled eggs, but that's for the next post :^)
Onion rings are simple enough, but this recipe has given me consistent success each time I tried making it. Also, for the non-alcohol consumers out there - fret not! The beer in the recipe can be replaced with club soda. I have tried using tonic water as well, but it gave a bitter flavour to the rings and they didn't stay crisp as long.
Lemon curd and crackers were my staple for keeping the hunger away in 2020. Lemons are relatively cheap to get, and you can even substitute this recipe with oranges (I have tried and it was delicious tho it's much more watery when I tried it). You can eat this with oatmeal, yoghurt, make lemon bars, etc. Be warned: don't eat too much of it without eating anything else or you will get a stomachache.
Biang Biang Noodles
For this noodle, I have two recipes. I use the ingredient portions of the first video but prefer the kneading and portioning style of the second video. Since this is recipe is centered around the noodles themselves, you can improvise the sauce and vegetables to go along with it. I have my own sauce variation to go with the noodles as well.
Schupfnudeln (German Potato Noodles)
The first video was what got me started making schupfnudeln. There are two variations: boiled and fried. And like the Biang-Biang Noodles, you can improvise and eat it with whatever you like or have. Some in the comments have stated they eat it with sauerkraut, butter and cheese, fried pork - even toss the noodles in buttery bread crumbs.