Category Archives: Potato

Potato, Soup, Vegetables

Vegetable Soup

Leave a comment

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

salt

black pepper

stock 1 cup

water 2 cups

  1. Place peeled potatoes, carrot strips and onion quarters into a pot.
  2. 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.
  3. 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.
  4. Season with salt and pepper.

https://flic.kr/p/SGV271

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.

Potato, Vegetables

My Favorite Vegetable Stir-fry

Leave a comment

How much do I love this Di San Xian? Hmmm……. If I have to choose one my favorite stir-fry dish, it must be the one. But I have to say it’s not very healthy, since it consumes too much oil.

The name Di San Xian (地三鲜）Means 3 fresh vegetables from the earth and which are potato, eggplant and green chili.

  1. Heat a pan, add in 1 tablespoon oil. Prepare 2 medium potatoes and chop into slices or small wedges. Fry potato till cooked or the edge turns brownish.
  2. Potatoes out. Add in some more oil, 2-3 tablespoon maybe. Eggplant can absorb a lot oil. Fry the eggplant ( chop 1 eggplant into medium chunks). Fry them till they get really softened and cooked.
  3. Add potatoes back into the pan. Also add in chopped green chili (You can use bell pepper, but I want to add a little spicy taste to the dish, so I chose green chili). Stir fry for a min or two.
  4. Add in 1/2 tsp light soy sauce and 1 tsp sugar. keep stirring and all vegetables will show shiny and brownish color.
  5. Chop 3 cloves of garlic and add in. Stir fry to release garlic’s flavor.
  6. Season with a little salt. and  glaze with a little starch water.

https://flic.kr/p/2eoNcLp

Even my husband fell in love with this dish and He is a MEAT LOVER!!!

Pancake, Potato

Potato Pancake

Leave a comment

Ingredients:

3 medium potatoes (grated into shreds)

egg 1

green part of 1 spring onion

1/4 onion (grated into paste)

1/2 tsp salt

1/2 tsp black pepper

1/4 cup flour

1 tsp oil

 

  1. Place Potato shreds into a big bowl. Leave them there for a while and pour the potato water out.
  2. Beat in 1 egg, add in onion paste and chopped spring onion green. Mix a bit.
  3. Add in flour, salt and pepper. Give it a good stir.
  4. Add in oil. Mix well.
  5. Heat a pan on stove. Brush pan with oil. You can make big pancake or small ones. Just scoop batter and drop into the pan. Use the back of a spoon to flatten the batter. Flip it when the downside turns golden brown and fry the other side.

Very easy and quick.

Potato

Lamb Chop With Mashed Potato Pancakes

1 Comment

We don’t eat mutton that often. This is a very simple dish.

1. Sprinkle salt and pepper over lamb chop on both side. Rub it with finger to let flavor come in.

2. Peel 2 medium potatoes. Cut into cubes. Steam or boil them till cooked. Mash them in a bowl. Season with a little salt and pepper.

3. Heat a pan. Add in oil. When pan is hot, put lamb chop in. Don’t move it. Sear it for 4-5 mins.

4. Flip the chop over. Also add in 2 cloves of garlic, rosemary and cumin seed. Use a spoon to scoop oil and pour over the chop. Fry for another 4-5 mins. Put chop in a plate and rest for a while.

5. Add 3 tablespoon flour into mashed potato. Mix well and scoop a spoonful mashed potato and form it into a ball shape. Flatten a bit. Fry in the same pan till both sides turn golden brown.

https://flic.kr/p/2bQKpQw

Very simple and quick and yum dish.

Potato, Uncategorized

Mashed Potato

Leave a comment

1. Cut potatoes into small chunks. If your potatoes are very clean, you can peel them after boiling. If not, please peel them before boiling. Boil potatoes in hot water with some salt till completely soft.

2. Mash potatoes with a fork and set aside for later use.

3. Heat a sauce pan. Cut in 15g butter. When butter melts, add in 15g flour. Keep stirring till they get fully mixed. Keep low heat to avoid getting burnt.

4. When the flour & butter mixture turns brown, pour in 1 cup chicken stock. Keep stirring let flour & butter mixture dissolve in stock.

5. Season with 1/2 tablespoon light soy sauce, 1/4 tablespoon dark soy sauce, salt and black pepper. Keep stirring to reduce the sauce till very condensed and thick.

6. Pour sauce over mashed potato.

 

My husband gave it a big thumbs up.

Potato, Quick recipe

Sweet Potato Snack

Leave a comment

A quick and easy snack with only 3 ingredients:

1 small sweet potato ( chopped into small dice)

1/4 – 1/2 cup flour

Around 1/4 cup water

1. Cut 1 small sweet potato into small dice. The smaller they are, it will be easier for them to be cooked.

2. Place sweet potato into a bowl. Add in 1/4 cup flour (maybe a little more).

3. Pour in water. Just to let sweet potato be coated with batter.

4. Brush pan with oil. Add spoonful batter into the pan. Fry till both sides turn golden brown.

If you want it to taste more sweet, you can add extra sugar. Just because my sweet potato is sweet enough to me, so I skip the sugar.

Don’t cut the sweet potato into big pieces. You don’t want your snack taste burnt with sweet potato is still raw and hard.

Potato, Vegetables

Di San Xian

Leave a comment

Di San Xian (地三鲜) is one of my favorite dishes. And it belongs to northeastern Chinese cuisine.

Main ingredients of this dish are three vegetables: eggplant, potato and green pepper.

1. Cut eggplant, potato and pepper into medium chunks.

2. Heat oil in a deep pot. Fry potato till golden brown on the edge. Dish them out. Fry eggplant till soft and brownish. Dish out and fry pepper for 30 seconds.

3. Heat a pan. Add in 1 tsp oil. Sauté chopped garlic and ginger till aromatic.

4. Put all fried vegetables in the pan. Stir fry evenly.

5. Add in 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 2 tsp sugar and 1 tsp salt. Stir fry evenly.

6. At last, pour in corn starch water. Mix evenly and serve hot.

Chicken, Potato

Curry Chicken

3 Comments

1. Prepare 1 whole chicken ( I used around 3/4 of a whole chicken). Cut it into chunks.

2. Chop 6-8 cloves of garlic, 30 g ginger, 1 big onion , 3 red chili. Chop them into very tiny pieces.

3. Heat 2 tablespoon oil in the pan. Put in all the garlic, ginger, onion and chili. Stir fry till aromatic.

4. Add in 4-5 tablespoon curry powder. Stir to mix evenly.

5. Put in a handful fresh curry leaves. Fry a bit.

6. Put chicken into pan. Stir fry to let chicken be coated with spice paste.

7. Pour in 1/2 2 cups water. Bring to boil. Add in chunks of 2 big potatoes.

8. Turn to medium heat and simmer for around 25 mins.

9. Add in 1 small pack of coconut milk (200ml). Stir to mix. Then simmer for another 20 mins.

10. Add in 1 tablespoon sugar, which will make the curry taste a bit sweet and mild. Season with salt.

Serve hot. Perfect to go with rice.

My husband loves it very very. He said my curry chicken almost tastes same as the one sold in foodcourt.

Potato, salmon, Uncategorized

Pan-fried Salmon with Mashed Potato

Leave a comment

1. Peel 2 small potatoes and cut into small chunks. Boil them or steam them to get them cooked.

2. Cut salmon on the skin side with several openings. Sprinkle salt and black pepper over both sides of salmon.

3. Heat a little oil in the pan. When the oil is hot. Place the salmon fillet inside with skin side down. Gentle lay press salmon with fingers or spatula to make skin crispy. Fry for around 3 mins or till the skin is brown.

4. Flip over and fry for another 3-4 mins. If you want the skin to be crispier, you can flip again to fry the skin side for another 1-2 mins. Set fried salmon fillet aside.

5. Heat a little olive oil in the pan. Add in half chopped onion. Sauté till brown.

6. Add in cooked potato chunks. Press with a fork or spatula. No need to mash them very smooth. It doesn’t matter if there are still lumps. Stir fry to get potato brownish. Add in a little dried thyme. And season with salt and black pepper.

7. Mashed potato in the plate with salmon fillet over it.

Beef, Potato

Potato Wedges & Steak

2 Comments

This is the first time for me to try potato wedges at home.

The recipe I referred to :

http://natashaskitchen.com/2013/01/18/oven-baked-potato-wedges/

1. Rinse 3 potatoes under water. Cut into halves. Then cut the half into 3 or 4 pieces.

2. Soak potato wedges into icing water for half an hour.

3. Preheat oven to 220 degree C.

4. Wipe potato wedges with kitchen towel and make them dry.

5. Put all the wedges into big bowl or a zip bag. Add in 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika powder. Mix them evenly. Add in 1 tsp oil. Mix again to let each one be coated with seasoning and oil evenly.

6. Line wedges on baking pan.

7. Bake for around 30 mins or till potato gets burnt on edges.

For the steak.

1. Wipe steak with kitchen towel to make sure steak is very dry on surface.

2. Season with salt and black pepper.

3. Heat a little oil in a pan. When it’s smoky hot. Put the steak in. Fry for 5 mins.

4. Flip the steak. Cut in 2 tablespoon butter, add in 2 or 3 cloves garlic and thyme. Fry for another 4 mins. If you want steak to be a bit more rare, you can shorten the frying time.

Let the fried steak rest in the plate for several mins before serving.

Sprinkle chopped parsley over potato wedges and serve with steak.