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Chow Mein recipe - Noodles recipe from China

Chinese people had invented Noodles and made the way we eat, that is not an overstatement. In  Chinese, noodles and rice are something I can not leave from.
A lot Chinese noodles cooking  in everyday and can’t even imagine to think how is my culinary experiences would have been, if noodles were never invented before.

Chinese noodles are versatile and there are so many ways to prepare them–stir-fry, pan-fry, boil, blanch, soup, gravy, or dry. I could never get bored of noodles. It’s one of the easiest foods to prepare at home, and the end results are always satisfying.
One of the most popular Chinese noodles in the US is chow mein or literally “fried noodles” (炒面) in Cantonese dialect. Chow mein is also a favorite Chinese take-out item. Some shredded vegetables, some protein–either chicken, pork, beef, seafood, or combination–and you will have a perfect chow mein that is cheap, filling, and sinfully gratifying. Yeah, I am talking about that grease at the bottom of the chow mein…

Making chow mein or any Chinese noodles at home doesn’t have to be complicated, if you know which noodles to buy (which according to many non-Asians, it’s the toughest part of it all). I have to say that the varieties of Chinese noodles available in the market are rather overwhelming; however, if you narrow down your selection, things would get a lot easier–and manageable. So, let’s start with chow mein, which is also the name used for fresh noodles.

I did some research over the weekend and found that there are two kinds of chow mein sold at the market: 1) steamed chow mein (pictured below), and 2) pan-fried chow mein. They are practically the same Chinese noodles, but the latter tends to be dryer and hence it’s for pan-fried purposes. I prefer steamed chow mein.

Now that you have narrowed down your Chinese noodles selection, the cooking process is really easy. In Asia, chow mein are mostly cooked with bean sprouts, but I noticed that fried noodles served at Chinese restaurants in the US usually come with shredded cabbages and carrot, which are great, too.
For the protein, you can use any meat or seafood or any combination of your choice. Chicken chow mein is always safe with most people, but combination is always pleasing and exciting.

How to make best Spaghetti

Commonly spaghetti recipes.
Once started with boiling the spaghetti until become soft. Unfortunately, many people often go wrong at this step, it is so important because the two most common issues being that the spaghetti become over-cooked or the spaghetti get stuck together in a clump.
We suggest you to follow all steps for boiling spaghetti correctly :

1. Buy a good quality spaghetti. Better a way is if you can get an Italian brand and 100%  of semolina.
2. Pour a large pot with water and make it to a boil. If you are cooking dry spaghetti, use a minimum of 500ml of water for each 100g of dry spaghetti, or one quarter of water for each half-pound of dry spaghetti. There is no problem to use more water, but if you put much less then the spaghetti is more seem to stick together. If you are cooking fresh spaghetti (not dry) you may use less water (example : 300ml water per 100g of spaghetti) if you wish totally depend on your convenient. 
3. When the water is boiling, you will require to put the spaghetti. If the spaghetti is longer and than the pot is wide, once side will be in boiling water and the another side is outside the pot, which may result in one side of the spaghetti being over cooked and the another side is under cooked. To avoid it, just do the followings :
   • Segregate the spaghetti become shorter pieces (just take a bundle of spaghetti in your hand and bend it until it breaks) those are short enough to fit into the pot completely. After that put them to the boiling water.
   • Another option, simply get the entire length of spaghetti into the pot as fast as possible. for doing this, take the spaghetti you will cook and form a bundle. Hold the bundle at one side and put the another side into the boiling water as far as it can go. After that press gently on the bundle from the dry side, so that as the spaghetti in the boiling water softens, you press the length of the spaghetti in. As the spaghetti goes in, your hand will get neared the boiling water; once it gets close to the water, let go and then use a fork or wooden spoon to complete the job. This way is only takes around a minute and to allows you to keep the spaghetti in the traditionally long form.
4. Once the spaghetti is inside the pot, decrease the heat so that the water will go on a slow boil (commonly is called as 'simmering'). If you allow the water to keep on a high boil, the spaghetti may become an 'mushy' texture, so it is better to simmer it.
5. Some people will cooks with adding salt to the boiling water, so that once finished the spaghetti will have a salty flavor. You may do this, but unless you add a lot and it won't give much difference because most of the salt will be lost once you drain the water. Many Italian cookers put salt, but most of people don't bother about it.
6. Many recipes give suggestion for adding olive oil to the boiling water, to avoid the spaghetti from getting stick together. It will only make a difference if you put a lot of oil (at least 100ml or half a cup) and even then is no guarantee. However, if you follow our procedure, it should not be necessary.
7. As the spaghetti cooks, gently stir it with a wooden spoon every minute or so. If you stir more often, it doesn't matter. However, if you don't stir then the spaghetti may stick to the bottom of the pot or strands of spaghetti may stick together.
8. Dry spaghetti takes about 10 minutes to cook, but some brands (especially those with thiner spaghetti) take less and some take more. Check the package to see how long your spaghetti requires.
   • About 2 minutes before the cooking time specified on the package, start checking if the spaghetti is ready. You should start checking about 2 minutes before because cooking times are only approximate (depending on how hard the water is boiling and how well cooked you like your spaghetti).
   • Test the spaghetti by removing a single strand with a fork and biting off a small piece with your front teeth. If it feels hard, wait a bit longer (30 to 60 seconds) and try again. Repeat until the desired firmness is reached.
   • You might want to briefly hold the spaghetti under cold water before biting a piece, to avoid burning yourself.
   • Few people like hard spaghetti (under cooked) or mushy spaghetti (over cooked). Some people like it when it is fully cooked (soft all the way through) but before it goes mushy. However, the ideal is just before it is cooked all the way through; the outside is chewy and the center is just slightly firm. In Italian, these is referred to as 'al dente', a phrase one will often hear from pasta lovers.
   • Ignore the colorful myth of throwing a piece of spaghetti against the wall to see if it is cooked. This is not only messy, but is not a very reliable method.
9. After the spaghetti is cooked well, empty the entire pot into a strainer (colander). Remove out the excess water.
10. At this point, you have three options.
    • If you are mixing spaghetti with a sauce, do it quickly before spaghetti cools and begins to stick together.
    • If you serve the spaghetti separate from the sauce (e.g. spaghetti in a serving dish, with a separate dish for the sauce), then quickly:
      • Place the spaghetti back to the empty pot.
      • Put 1 tablespoon (40 ml) of olive oil for each 100g. of dry spaghetti. If you do not have olive oil, you may use a vegetable oil.
      • Do fast but gently stir the oil into the spaghetti so that the oil coats the spaghetti and avoids if from sticking together.
    • If your recipe involves re-heating the spaghetti later, then leave the spaghetti in the strainer and immediately rinse it thoroughly with cold water. This will wash the dissolved starch off the spaghetti so that it does not clump together.
11. Your spaghetti is cooked well now, not over-cooked, not under-cooked and not stuck together. You may use it for any spaghetti recipe you expect.

How to Make Shawarma (a Mediterranean Sandwich)

Shawarma is one kind of Arabian sandwich which is known and famous in the Middle East as a delicious  fast-food. The sandwich(Shawarma) is usually composed of pita bread, lamb or chicken or beef and than it will be mixed with a variety of sliced vegetables such as tomatoes, onions and cucumbers.

Shawarma (Arabian Sandwich )

You may provide a mouthwatering meal with this Mediterranean delight food which is as delicious as it is simple to prepare and serve.

Here is instructions to make Shawarma :

Everthings You'll require :

• Zucchini
• Pita bread
• Minced garlic
• Griddle pan
• Whisk
• Red onion
• Mixing bowl
• Baking sheet
• Kitchen knife
• Skillet
• Green beans
• Boneless chicken thighs
• Olive oil
• Kosher salt
• Ground allspice
• Ground black pepper
• White pepper
• Cumin
• Cinnamon
• Coriander
• Plain low-fat yogurt
• Fresh lemon juice
• 1
  
  Make heat the oven to 425 degrees F.
• 2
  
  Slice 1 lb. of zucchini into 1/2-inch pieces and combine in a bowl with 1/2 lb. green beans and 2 tbsp. olive oil. Toss the vegetables with the olive oil and then put them on a baking sheet. Sprinkle kosher salt over the vegetables to season.
• 3
  Add 1 1/2 tsp. ground allspice, 1/2 tsp. ground black pepper, 1/2 tsp. white pepper, 1/4 tsp. cinnamon, 1/4 tsp. cumin, and 1/4 tsp coriander in a mixing bowl. Add 2 tbsp. olive oil to the dry ingredients and stir the mixture thoroughly.
• 4
  Pour the seasoned mixture over six skinless, boneless chicken thighs. Massage this mixture into the chicken thighs, making sure to cover all of the chicken. Place chicken thighs on a baking sheet and sprinkle them with kosher salt.
• 5
  Place the chicken on the lower rack of the preheated stove and the vegetables on the upper rack. Allow the vegetables to cook for 15 minutes before removing them.
• 6
  Preheat the broiler in the oven. Place the chicken on the upper rack and broil the meat for 10 minutes until crispy and brown. Cut the baked chicken into strips with a sharp kitchen knife and set aside.
• 7
  Place a skillet on the stove over moderate heat and add 1/4 cup of olive oil. Add 1 clove of minced garlic to the olive oil and allow it to brown for 30 seconds. Remove the skillet from the burner and place on a cool surface. Add 1 cup of plain low-fat yogurt and 2 tbsp. of fresh lemon juice to the skillet. Whisk these ingredients together and sprinkle with kosher salt.
• 8
  Cut in half six pieces of pita bread that are approximately 6 inches in length. Brush 1 1/2 tsp. of the yogurt, lemon and garlic sauce over the pita bread. Cut 1/2 of a small red onion into thin slices and place the slices, baked vegetables and broiled chicken on top of the pita bread. Roll the pita bread around the fillings.
• 9
  Place a griddle pan over high heat and cook the pita rolls until crispy and brown on both sides.
• 10
  Remove the rolls from the griddle, cut them in half, and garnish them with the yogurt, lemon and garlic sauce.
  
  

  That's all, it is very a simple..........