Here comes one of my favorite dishes again. I found a type of Chinese green chili in the supermarket the other day. The specialty of this green chili is the skin is thinner than green pepper. It taste crispier, spicier and also a bit sweet. Good choice to make this dish.
1, Cut eggplant, potato and green chilies into small chunks.
2, Heat oil in the pan. More oil will be used in this dish cos potato and eggplant need to be deep fried.
3, Fry potato first, when they turn a bit golden on the edge, add in eggplant. Fry till eggplant turns brownish color.
4, Pour the extra oil out. Add in green chili and onion (optional).
5, Stir fry till aromatic.
6, Add in 1 tsp light soy sauce, 1/2 tsp sugar. Stir fry evenly.
7, Sprinkle in chopped garlic and stir fry a bit.
8, Season with salt. If you want to color to be brighter, you can also use starch solution.
This is a very easy way to cook potato wedges without oven.
- Peel potatoes and cut them into chunks or wedges.
- Boil them till cooked.
- Drain them and put them into a bowl.
- Season with salt and pepper. Dust with flour. Let them be coated with a thin flour layer.
- Heat a pan. Add in oil. Fry potatoes till golden brown.
Perfect to go with steak.
I really miss winter in my hometown. Sweet memory of roasted sweet potato and candied fruit on the stick. The traditional kind of roasted sweet potato is done by a simple and crude oven made from a big iron container. The stall owners would separate the container into 2 parts. One is to be filled with charcoal and the other one is for the rack to put the sweet potatoes. Freshly-roasted and oil-dripping sweet potatoes are hidden there.
It’s quite easy to make it at home with oven. The thin type is easy to cook and will taste better.
Preheat oven to 230 Degree C.
Put sweet potatoes into the oven and bake for 40-50 mins. Flip in the half way.
Potato slices (grated in scallop shape) 3 cups
cheese 1/2 cup
milk 3/4 cup
salt 1/2 tsp
butter 2 Tbsp
black pepper 1 dash
minced garlic 1 clove
- Preheat oven to 220 Degree C.
- Boil milk while arrange potato in baking pan.
- Butter the baking pan first.
- Spread half of the potato slices in baking pan. Cut in half the butter and season with salt and garlic. Also sprinkle half the cheese.
- Top with the rest potato slices. Then season with the other half salt and black pepper. Cheese on the top at last.
- Into the oven and bake for 20-30 mins. Or till potato fully cooked and soft.
Smells very nice and my husband likes it.
- Wash ribs in water. Put all the ribs in a deep pot. Add in enough water. Bring it to boil for 3-5 mins. Take out all the ribs and rinse under water.
- Heat a pan with a little oil. Stir fry drained ribs till they turn a bit brownish.
- Add in ginger slices and green onion. Stir fry till aromatic.
- Drizzle in 1 tbsp cooking wine. Stir fry till ribs dry again.
- Prepare sauce: 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 2 Tbsp rock sugar (you can reduce or add more sugar according to your taste). I also added in 1/2 tbsp Korean bulgogi sauce to add a bit spicy flavor to the dish. Pour sauce into the pan.
- Add in potato chunks. Stir fry to let the ribs & potato be coated with sauce.
- Pour in enough hot water can cover all the ingredients. Turn to low heat and simmer for 30-40 mins.
- Lid off. Turn to high heat and reduce the sauce.
- When sauce is about to dry, quickly stir fry evenly.
- Garnish with chopped spring onion.
I roasted potato, cauliflower, carrot by oven before. I always wanted to try roasting different kinds of vegetables at one time. And I did it today.
- Preheat oven to 200 Degree C.
- Prepare vegetables. I chose potato, carrot, cauliflower, broccoli, onion, baby corn, mushroom and cherry tomatoes.
- Wash them and cut. For potato, carrot, cauliflower and broccoli, they may need longer time to be cooked. So they must be in smaller size. While onion, baby corn, mushroom and cherry tomatoes. They should be in larger size.
- Cover the baking try with aluminum foil. Place vegetables over it. Drizzle olive oil. Sprinkle salt and black pepper. I also spread some dried herbs. And add 2 cloves of garlic. Gently toss a bit.
Into the oven and bake for 10 mins.
Flip them over. and Lower heat to 180 Degree C. Bake for another 10-15 mins.
Very nice. You can have various kinds of vegetables at one time.
And I put them in my husband’s bento box. One thing I love about bento is that he can’t be picky about the food. If I prepare vegetable for him. He has to finish it.
My husband got a new job. YAY~!
And today is his first day to go to work. That also means we cannot have lunch together at home. Since I need to teach in the afternoon or evening, we cannot have dinner together either. He will have his lunch at canteen. So I decided to cook lunch and spare his part in a lunchbox. All he needs to do is to reheat it when he’s off work.
I cooked his favorite chicken teriyaki today. And with potato pancakes.
Chicken teriyaki is not that difficult. 3 main steps: 1. Sear the whole boneless chicken leg till tow sides turn golden brown. 2. Sauce part: 2 tsp light soy sauce, 1 tsp sweet cooking wine, 1 tsp dark soy sauce, 2 tsp honey. Add in enough water covers chicken. 3. Boil for 15-20 mins and reduce the sauce with high heat.
Cut the chicken into strips. And pour the sauce over it. Rice will absorb the flavor.
2 medium potato, (Peeled and shredded into thin strips. Boil in hot water for 1 min and drain)
1 cup flour
1/2 tsp salt
1/2 tsp black pepper
1/4 cup water
Mix them in a big bowl.
Scoop batter with a spoon and fry till golden and crispy.
I cut them into halves before placing them into the lunch box.
To let him have more veggies, I also add cucumber slices, cherry tomato and boiled baby corn.
My husband finished them all.
In earlier days, transportation was not as convenient as how it is now. People in northern part of China didn’t have much choice about vegetables in winter. The most usually seen vegetables are potato, Chinese cabbage and turnip. They can be boiled, stewed, preserved and used to make soup. Pork stew together with these vegetables were very popular and so are they now. This hot dish is ideal for a cold winter.
1. Cut pork belly into smaller chunks. Put them into a pot. Add in enough water. Bring to boil with high heat. Take the pork out and rinse under water.
2. Heat a pan. Add in 2 tablespoon oil and 2 tablespoon sugar. Turn to low heat. Keep stirring to let let sugar melt first and then turn brown.
3. Add in pork. Stir fry and pork will also become brown. Add in spices: ginger, bay leaves, star anise, and dried chili. Stir fry till aromatic.
4. Pour in hot water about 2-3 cm higher than all ingredients. Cove the lid and simmer for 20 mins.
5. For the vegetables, I chose potatoes and puff tofu. Potatoes are peeled and cut into medium pieces. Place potatoes over pork and then tofu puff on the top. Those that hard to be cooked are always at the bottom layer. Cover with lid and simmer for another 25-30 mins.
6. Turn to high heat and reduce the sauce a bit. Then ready to serve.
I find only in Chinese recipe will potatoes appear in slices, while in other cuisine, potatoes are usually cooked in chunks or mashed. Potatoes also are cooked often in shreds, and it’s a very very common Chinese family dish, just like scrambled egg with tomatoes.
Sausage I used is the Chinese preserved sausage. We call it La Chang （腊肠）.
- Peel the potatoes and cut it into thin slices. Also cut sausage into slice.
- Fry potato slices. Add oil into a pan. Heat it. Fry potato with medium low heat. When potatoes turn transparent and brownish on the edge, it’s done. Set them aside.
- Add in a little oil in the pan. Saute sausage till sausage becomes curly and slightly brownish.
- Add in 2 or 3 cloves chopped garlic. saute til aromatic.
- Put in all the potatoes and chopped green chili. Stir fry for a minute.
- Add in 1/2 tsp light soy sauce, 1/2 tsp oyster sauce. Stir fry evenly.
- Season with salt and garnish with some chopped spring onion.
Before anything. Yeah! That’s a whole potato in the soup.
It’s a rally light and simple soup. And of course, it’s also healthy. Even my husband, a 100% meat lover, falls for this soup.
Ingredients (serving for 2)
potatoes 2 (peeled)
carrot 1 (cut into thick strips)
onion 1 (cut into quarters)
1/4 head of cabbage
celery 2 stalks
bacon 5 or 6 slices
stock 1 cup
water 2 cups
- Place peeled potatoes, carrot strips and onion quarters into a pot.
- Add in water and stock. (You can adjust water and stock according to your preference. You can even use all water or all stock). Also add in 1 pinch salt and 1 dash black pepper. Turn to high heat. Bring to boil. Turn to low heat. Lid on and simmer for 15-20 mins.
- Put celery strips, bacon slices and cabbage into the pot. Same procedure. Bring to boil with high heat and simmer with low heat for 25 mins.
- Season with salt and pepper.
It can be served with baguette or any bread you like.
Even though no sugar is added to this soup, it still tastes a bit sweet. I cooked this soup on my husband’s birthday. And served it with garlic bread. He really loved it.