Somen noodles, the easiest breakfast you'll ever cook.

1 bundle of somen
6 cups of water
1 tablespoon of salt

Boil the water, pour in the salt, toss in the somen, cook on medium heat for 3 minutes. It's good plain or with all manner of sauces and garnish.

>Say, what type of sauces would you recommend with that?
Soya is good (and my usual choice because it's also dead easy), so is teriyaki, but if you have the means, I highly recommend using miso soup as a broth. I usually like runny sauces for this purpose, but I don't see why something like sweet and sour sauce or just about anything (barbecue? ) wouldn't work well.

Sounds yummy! Say, what type of sauces would you recommend with that?

SUSHI!

Basic Sushi Recipe Ingredients:

Bamboo mat (maki-su) - to make sushi rolls
Rice Paddle or large flat plastic spoon

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3 1/3 cups of uncooked rice - use only a high quality medium grain white calrose rice (ie: Nishiki or Kohaku)
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4 cups of water
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5 Tbs. + 1 tsp. of rice vinegar (or white vinegar will also work)
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5 Tbs. of sugar
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1 tsp. of salt
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1 package of sushi nori
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soy sauce & wasabi

Sushi roll filling ingredients:

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1 cucumber (peeled, seeded and sliced into strips)
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2 TBS of thin sliced red ginger in red brine liquid (sold in jars, pre-sliced, in the refrigerated section)
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1 pkg. of gobo tempura - Yamasa fried fish cake w/burdock (refrigerated section - there are many varieties)
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1 pkg. of kampyo (dried gourd)
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1 small pkg. of takuan (pickled radish - bright yellow in color, refridg. section)
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2 eggs cooked to thin omelet style

The flavor of sushi rice varies somewhat with the seasons. In summer a little more vinegar is used. Adjust the flavor of the rice and sugar amount as you like.

Cook rice (I use a rice maker, because it comes out perfect every time)
If you don't have a rice maker try this or follow directions on your rice bag:
Use a heavy bottom medium size pot , add rice and water. Cover and heat over medium boil for 2 minutes, turn down the heat to medium and boil for 5 minutes. Reduce heat to very low and cook for 15 minutes or till water is absorbed. Turn off the heat and let stand on burner, with pot lid wrapped in a kitchen towel for 10-15 minutes.

Vinegar sushi dressing: Dissolve the sugar and salt in the vinegar over low heat. Force cool to room temperature by placing the bowl of ingredients in a bath of water and ice.

Toss the rice with a rice paddle by spreading a thin layer in a wide shallow plastic or wooden cutting board. Do not use any metal because the vinegar reacts with it causing a disturbing taste. Toss with horizontal, cutting strokes. While tossing, slightly sprinkle vinegar dressing over the rice. You may not have to use all the vinegar dressing. Don't add too much or it will get mushy. At the same time use a hand fan or paper to cool the rice. To keep the vinegar rice from drying out, place it in a container and cover it with a damp cloth. Vinegared rice should be eaten the same day it is made!

Place the dried gourd into a bowl of warm water to dehydrate (10-15 min.) Meanwhile remove the outer cucumber skin and seeds (by running your thumb down the middle). Slice the cucumber, gobo tempura and takuan (pickled radish) into rectangular strips. Place the cucumber strips in a bowl, lightly sprinkle with salt, squeeze and toss to distribute salt throughout. Once the gourd strips have softened, place into a sauce pan with 1/4 cup of water and 1/4 cup of soy sauce. Heat uncovered over medium heat till the gourd turns brown soaking up the liquid. Place all the strips of ingredients on a plate or cutting board.

Lay your bamboo mat on a cutting board with bamboo strips going horizontally from you. Toast the nori sheets by passing the shiny side over your stove burner (it will turn color - takes only a few seconds).

Place one sheet of nori on the bamboo mat. Spread 2-3 TBS of rice on 3/4 of the nori - leaving 1-2" with no rice at the ends. In the center of the spread rice place all the strips of the filling ingredients. Lift the bamboo mat and roll once to make a long sushi log - slightly squeeze along entire roll. Slightly lift the bamboo mat and roll again till you get to the end of the nori sheet. The roll should be nice and tight with ingredients directly in the center. Using a sharp knife slice the sushi log into 1 1/2" rolls, place flat on a plate. Serve with dipping sauce - soy sauce and wasabi.

Want to kid yourself you're livin' healthy and have some salad with your snags? Try this one.

Grab a handful of 'button' mushrooms and a couple of small zucchini from the veges section at the supermarket. Grab a bottle of French or Italian salad dressing as well.

Wash the mushrroms and zucchini, slice 'em paper thin, and toss 'em in the salad dressing.

That's it! Tastes good!

Righto! Here's the "Fast becoming Competent Teen's Kitchen"


Next time you're down the supermarket, grab a large sized microwave 'Rice Cooker' - best thing you can cook in if you have a microwave, and every gamer should have one of those!

Grab a set of nylon or wooden utensils as well.

Go without the next game, and get yourself a decent electic wok. They're about $80 to $100, and you can cook anything in them.

A decent knife, and that's it!

Oh! No it isn't! You'll need a set of plastic measuring cups, so you can get it right for those packs of 'Pasta & Sauce" or "Rices of the World"!


Here's how to do rice, by the way. One cup of rice in the rice cooker. Wash it first if you want, and use Basmati rice please. All other varieties are crap!

A tiny dribble of oil in the rice, shake it around, zap it on high for 1 minute, add 2 cups of boiling water, put the lid on, cook on high for 8 minutes.

Perfect rice!

ok people heres how u make this dead easy risotto, only takes about 20 mins to make and its bloody nice

you need:
180grams arborio rice
4 rashers bacon
2 tomatoes
1 large zucchini
tablespoon of butter
1 large onion
teaspoon garlic (minced is easier)
6tsp of chicken stock powder
4cups water
saucepan

what you do is:

1) fry the onions, garlic and bacon in the garlic and butter for about 2 minutes.

2) chop the zucchini and mix that and the rice into the pan you're cooking in. make sure you stir constantly to avoid burning for 2 minutes then pour the chicken stock liquid in and bring to the boil

3) turn down the heat once the pan is boiling so it reaches a simmer, then cover the pan and leave for 15 minutes or until the rice has absorbed the liquid. then chop the tomatoes, add them and mix through.

this recipe also works well if you use roast chicken and cheese instead of bacon and tomato, but you have to mix leftover roast chicken (pulled apart) and nice parmesan at the end when you would add the tomatoes.

Eggs Ala Disco

What you need:

- Eggs
- Sweet Chilli Sauce
- Spring Onions.

Chop up the spring onions, and crack some eggs into a frying pan. Add a couple of splashes of sweet chilli sauce, and the spring onions. Scramble the eggs like normal.

When it looks ready, it means it is. You'll have a nice treat in no time

Grishnahk's Sunday scrambled eggs:

3 eggs
Whipped cream, to taste (about 3-4 tablespoons, milk will do if you don't have cream)
salt, pepper
Chilli flakes, or nutmeg if you're a wuss
shredded ham

Put everything in a mixing bowl and beat with a fork, for about a minute at the longest, you're not making a pavlova. Don't skimp on those chilli flakes.

Pour into a hot pan at just above medium. DON'T put into a cold pan and wait for it to heat, it'll turn out crap. As soon as you put it in, start gently pushing the mixture in from the sides, allowing the uncooked egg to fall around. Keep doing this until the entire mixture is almost done, then turn off the heat, fold the scrambled eggs, and let cook nicely with just the pan heat. You don't want them dry and overcooked, just nice and fluffy. A rough guide is that the scrambled eggs should only take about twenty more seconds to cook than for the toast to pop up, on medium.

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Super Protein feast chinese-style sweet chicken and corn soup

1 whole cooked chicken, meat shredded off.
1 onion
3-4 eggs
Spring onions, bunch
2 tins creamed corn
Sweet Thai Chilli Sauce (man, this sauce is THE BEST)
2 cups chicken stock

Fry the onion in a large saucepan until brown. Add the chicken stock and creamed corn and put heat on high to boil.

Crack your eggs in a large glass and beat lightly. As the soup boils, stir in a constant circular motion with your left while you SLOWLY add the eggs in a small stream with the right. The eggs will cook the second they hit the soup and you'll get that authentic streaky effect, like noodles. Turn the soup down to a simmer when done.

Add all of the chicken meat and mix. Add liberal doses of the chilli sauce, don't skimp on it. Finally, add the finely chopped spring onions and serve. Tastes bloody fantastic, and has heaps of protein in it for post-workout goodness.

This one is called "Willy's dad"

We used to get real drunk and sleep in my mates shed, which was alot more like his room away from rooms. Anyway most mornings his old man would make us this, the only problem was that if we wanted it we'd have to get up. It was usually worth it, and it became a student staple.

-You need freshish potatoes, cause old ones'll stick to the pan.
-Get some oil and butter, chuck a diced clove of garlic in it if you've got it.
-Chuck about 1 diced onion per 2 people in the oil, seal a bit
-Chuck about 2 medium potatoes (diced into 1 cm cubes) per person into the oil and onion and cook until potatos are golden brown. Medium High heat. Not smoking. Peanut oil is good, since it has a higher boiling point than many, but it don't matter that much. You'll need a healthy amount of oil or the tater's just won't get that yummyness. (drain abit late if you're worried) Turn here and there.
-While cooking, break about 2 eggs per person and one for the mix into a bowl and whisk with a fork just to break it up well. Some dried parsley (fresh if you have it) and anything else not too obtrusive to eggs can be added here.
-pour on cooked eggs and move around gently until cooked.
-Plenty of salt and pepper
-on toast
-Drink coffee and orange and mango juice if you have it

Protein
Carbohydrate
Oil
Caffeine
Vitamin C

I know this aint a hangover cure thread, but this is pure student stuff. If you were to use it as hang over material however, then what more could you want besides a Vitamin B?

Greek Meat Triangles

2 Tablespoons of Oil
4 Sprigs of Spring Onion, Finely Chopped
500g Beef Mince
5 Sprigs of Parsley, Chopped
1 Tablespoon of Mint
1 Tablespoon of Dill
1/2 Cup of Tomato Sauce
1/2 Cup of Parmesan Cheese
1 Egg
About 10 Sheets of Filo Pastry

Heat the the oil in a saucepan.
Add your Spring Onion and saute.
Add your Meat and fry untill brown.
Stir in your Parsley, Mint, Dill and Tomato Sauce.
Simmer for 10 minutes.
Cool, then add your Parmesan Cheese and your Egg.
Then get 1 Sheet of your Filo Pastry and brush it lighty with oil and then Fold in half length ways then brush some more oil on to it. Repeat this step untill you have no more Pastry left.
Then get some of your Meat Mixture and spoon some on to the Pastry and then fold into a Triangle. Repeat this process untill you have no more of the meat mixture left.

Bake for 10-15 minutes or untill golden.

Or of course, you could try this quick 'n' easy if you've got a mate or a chick around and you want to impress.

Greek Pasta with Prawns

INGREDIENTS
1/4 cup olive oil
3 cloves of garlic chopped
500g uncooked prawns (peeled, deveined)
1 1/2 cups drained canned artichoke hearts (chopped)
1 1/2 cups crumbled feta cheese
1/2 cup chopped tomatoes
3 tablespoons fresh lemon juice
fresh parsley, oregano
500g angel hair pasta or linguine.

METHOD
Heat oil in a large pan over medium high heat. Add garlic and saute 30 seconds. Add prawns and saute until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and saute until shrimp are cooked through, about 3 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Add salt and pepper if needed and serve.

(Shamelessly stolen from the web, by the way. I couldn't be stuffed typing it out!)

Pogues Bum Burner Stew (vindaloo)

2 huge onions (or more small ones) Sliced
5 cloves garlic (dont use jarred stuff)
2" ginger grated (can use jar)
2 teaspoons ground cumin
1 tsp cumin seed
2 teaspoons coriander
1 tsp turmeric
2 tsp very hot chilli powder
1 tsp freshly ground peppercorns
8 cloves
1" cinnamon
1 tsp fennugreek seed
1 black cardamon 2 green
1 tsp mustard seeds
tin of diced tomatoes
salt to taste
water
1/2 cup vinegar
fair bit of oil or butter (can be skimmed off later)
meat of your choice

fry onion garlic ginger and whole spices in oil, for at least 15 mins, dont burn. (add meat, beef, lamb or pork and brown) Add rest of spices cook for 2 mins add tomatoes drained cook for another couple of mins add water and vinegar to make sauce. add meat(chicken) simmer till meat is tender. Serve with basmatti rice corriander leaves, onion salad, and chappatis or similar flat bread. feeds heaps