Category Archives: Quick recipe

Bacon Asparagus Roll

This dish just came to me when I searched fridge trying to figure out what to cook for lunch. I happened to see bacon and asparagus, and they were waving hands to me. So I decided to eat them.

1. Wash asparagus under water. Remove the bottom. Peel the skin near bottom off.

2. Bleach in boiling water for 3 mins. Don’t forget to add in a little salt in the boiling water.

3. Place asparagus in cold water then drain them.

4. Roll asparagus in a piece of streaky bacon from one end to the other. Roll it tight or it will loose while frying.

5. Heat a pan, add in 1 tablespoon oil. Fry bacon roll with medium or low heat. Roll it to let it be fried evenly.

6. When bacon turns beautifully lightly brown, sprinkle in black pepper.

Scrambled Egg With Luffa & Black Fungus

I have been in Singapore for over 3 years. Sometimes when I was shopping for groceries in supermarket, I wondered why there is no luffa here. And one day, I saw a strange long Gourd with ridges around it. I picked it up and saw the name “luffa”. Then I realized, luffa here is very different from the luffa in my hometown.

This the the one I saw in my hometown:

This is the one I saw here in Singapore:

They look different, but they can be cooked in same way.

1. Wash the luffa and peel it. Cut it into wedges.

2. Soak dried black fungus in water for about 3 mins. Remove the bottom. Then tear into smaller pieces.

3. Beat 3 eggs in a bowl. Also prepare a little ginger shreds.

4. Heat a pan. Add in 1 tablespoon oil. When oil is heated, pour egg in. Don’t stir till the bottom solidifies. Use chopsticks to stir eggs. Dish them out once almost cooked.

5. Use the same pan. Add in a little extra oil if needed. Add in luffa, stir fry for 1 min. Then add in black fungus and stir fry for 2 mins.

6. Pour in 1/4 cup hot water. Place ginger shreds over top. Cove the lid and simmer for 2 mins.

7. Remove lid. Turn to high heat. Add in scrambled egg. Quickly stir fry evenly and season with salt.

Serve hot.

Scramble Eggs With Bitter Gourd & Shrimps

I’m not surprised that my husband likes sweet food. But he also likes bitter gourd, which really does surprise me.

I think I used to cook bitter gourd by frying it or stir frying With scrambled egg or making it soup. I cooked scrambled eggs with bitter gourds for many many times. This time, I would like to add shrimps in.

It’s still quite easy.

1. Beat 3 eggs in a bowl. Stir with chopsticks. Cut 1/2 bitter gourd into slices (remove the seeds and white part first). Thaw the shrimps if you use frozen ones.

2. Heat 1 tablespoon oil in the pan. When it’s hot, pour the egg in. When the bottom starts to solidify, stir egg with chopsticks till almost cooked. Set aside for later use.

3. Add a little more oil if needed. Fry the shrimps till pinkish. Set them aside too.

4. Fry the bitter gourd slices in the same pan. Stir fry for around 3 mins.

5. Add all egg and shrimps back into the pan.

6. Season with salt and a little sugar. Stir fry evenly for another min.

Ready to serve.

Simple and healthy. Especially suitable for hot weather in summer.

Sweet Potato Snack

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.

Kimchi Fried Rice

Ingredients

2 tablespoon chopped kimchi

1 tablespoon kimchi juice

1 cup leftover rice

1 chopped sauce

1 tsp Korean chili paste

Chopped spring onion

1 tablespoon water

Salt

Oil

1. Add 1 tablespoon kimchi juice into leftover rice. Stir a bit with chopsticks to separate rice grains.

2. Heat a little oil in the pan. Add in sausage dice. Stir fry till a bit brownish.

3. Add in chopped kimchi. Stir fry till aromatic.

4. Add in all the leftover rice. Quickly stir with spatula.

5. Dissolve Korean chili paste in 1 tablespoon water. Then sprinkle into rice. Stir fry evenly.

6. Season with salt and garnish with chopped spring onion.

Steamed Pumpkin Snack

When I was little, my parents made me eat pumpkin. But I really disliked pumpkin at that time. When I grow up, I fall in love with pumpkin. Just as what my sister always says, people change. :p

Ingredients

Pumpkin 200g

Glutinous rice flour 1 cup

Corn starch 2 tablespoon

Sugar 1 tablespoon (you can add more if you want them to be sweeter)

Filling you like (red bean paste, chocolate, salted egg, etc)

Goji berries (optional)

1. Remove seed and peel of the pumpkin. Cut it into slices. Steam for 10 mins.

2. Place steamed pumpkin in a bowl. Mash them with a spoon.

3. Add glutinous rice flour, corn starch and sugar in. Make all ingredients into a dough.

4. Divide the dough into smaller ones. Press them and wrap in filling. Make them small dough balls again.

5. Press small dough with toothpick to make the lines and make them look more like real pumpkins.

6. Top with goji berries as garnishment.

7. Steam for 8-10 mins.

After steam, let them cool down a bit. Dip chopsticks into cold water before get them, cos they are really really sticky.

Spicy Clam Stir-fry

1. Wash clams in water. Pour in hot water to let all the shells open. Let them soak for a little while. Then wash them again to rinse off all the dirt and sands.

2. Heat a little oil in the pan. Add in chopped garlic, ginger and dried chili. Stir fry till aromatic.

3. Add in 2 tsp oyster sauce and 1 1/2 tsp light soy sauce. Mix well.

4. Add all the clams in. Stir fry for around 3 mins.

5. Season with a little salt and sugar.

6. Sprinkle starch water. Stir fry evenly.

7. Add in chopped spring onion. Fry a bit.

Serve hot.

Ginger & Garlic Prawn Stir-Fry

1. Clean Prawns. Remove head and shell. Wash them clean. Wipe them with kitchen towel to make sure they are very very dry.

2. Add 1-2 tablespoon corn starch into Prawns. Let the Prawns be coated with a thin layer of starch.

3. Heat some oil in the pan. Fry Prawns till the outside starch layer turns a bit golden brown. Take them out and set aside.

4. Use the same pan. Add in a little more oil if needed. Sauté chopped ginger, garlic and spring onion till aromatic. Add in 2 tsp light soy sauce, and 2 tsp oyster sauce.

5. Prawns in. Mix well with sauce. And it’s done.

Don’t throw away the prawn shells and heads. They can be used to cook prawn stock. Just heat a little oil in a pot. Add in all the shells and prawn heads. Stir fry till pink. Add in hot water. Cover the lid. Simmer with low heat for 2-3 hrs. Ideal stock to cook noodles or soup.

Homemade Sweet Plum Drink

There is an idiom about plum in Chinese:

望梅止渴: Quenching Thirst by Watching Plums

Chinese

有一年夏天,曹操率领部队去讨伐张绣,天气热得出奇,骄阳似火,天上一丝云彩也没有,部队在弯弯曲曲的山道上行走,两边密密的树木和被阳光晒得滚烫的山石,让人透不过气来。到了中午时分,士兵的衣服都湿透了,行军的速度也慢下来,有几个体弱的士兵竟晕倒在路边。

曹操看行军的速度越来越慢,担心贻误战机,心里很是着急。可是,眼下几万人马连水都喝不上,又怎么能加快速度呢?他立刻叫来向导,悄悄问他:“这附近可有水源?”向导摇摇头说:“泉水在山谷的那一边,要绕道过去还有很远的路程。”曹操想了一下说,“不行,时间来不及。”他看了看前边的树林,沉思了一会儿,对向导说:“你什么也别说,我来想办法。”他知道此刻即使下命令要求部队加快速度也无济于事。脑筋一转,办法来了,他一夹马肚子,快速赶到队伍前面,用马鞭指着前方说:“士兵们,我知道前面有一大片梅林,那里的梅子又大又好吃,我们快点赶路,绕过这个山丘就到梅林了!”士兵们一听,仿佛已经吃到嘴里,精神大振,步伐不由得加快了许多。

故事出自《世说新语·假谲》。成语“望梅止渴”,比喻用空想安慰自己或他人。

English

Cao Cao of the Three Kingdoms period (220-265) was not only a capable politician in managing state affairs, but also a strategist good at leading troops in going to war.

One summer, Cao Cao was leading his troops in a punitive expedition against Zhang Xiu. It was extraordinarily hot. The burning sun was like a fire, and the sky was cloudless. The soldiers were walking on the winding mountain paths. The dense forest and the hot rocks exposed to the sun on both sides of the paths made the soldiers feel suffocated. By noontime the soldiers’ clothes were wet through with sweat, and the marching speed slowed down. Some solders of weak physique even fainted on the roadside.

Seeing that the marching speed was slower and slower, Cao Cao was very worried because he feared that he might bungle the chance of winning the battle. But how could they quicken their speed? Cao Cao at once callde the guide and asked him on the quiet whether there was a source of water nearby. The guide shook his head, saying that the spring water was on the other side of the mountain, which was very far to have to make a detour to reach. Cao Cao realized that time didn’t permit them to make such a detour. After thinking for a moment, he said to the guide, “Keep quiet. I’ll find a way out.” He knew that it would be to no avail to order his troops to quicken the steps. He had a brain wave and found a good solution. He spurred his horse and came to the head of the column. Pointing his horsewhip to the front, Cao Cao said, “Soldiers, I know there is a big forest of plums ahead. The plums there are both big and delicious. let’s hurry along, and we will reach the forest of plums after bypassing this hill.” When the solders heard this, they immediately slobbered. Picturing in their minds the sweet and sour flavour of the plums, the soldiers felt as if they were actually eating the plums, the soldiers felt as if they were actually eating the plums themselves. The morale greatly boosted, the soldiers quickened their steps a great deal automatically.

This story comes from “The Fake Tangery” in Anecdotes of This World by Liu Yiqing of the Southern Dynasties period (420-589). From this story, people have derived the set phrase “quenching thirst by watching plums” to refer to trying to comfort oneself of others by idle dreams.

https://www.chinese-tools.com/forum/read.html?q=17%2C6432

Plum drink is very popular in China, especially in hot summer. The dried plum I used were bought in store. And the salesgirl there recommend this type. But I forgot the name. 🙂

Dried plum 35g

Dried Oranger peel 5g

Rock sugar cubes 130g (you can reduce the sugar if you want it to be less sweet)

Put dried plum and orange peel in a big bowl. Rinse them under water. Then pour the dirty water out. Put them in another clean bowl. Add in 1 L cold water and soak for 30 mins.

Pour plum, orange peel and water into a pot. Also add in another 1L water. Turn to high heat. Bring boil. Then turn to low heat. And simmer for 40mins – 1 hr.

Turn off the heat. Add in sugar. Stir till all sugar dissolved.

Discard all the plum and orange peels, just leave the water.

You can drink while it’s hot. But if you let it cool down and put into refrigerator. You will find it more delicious. My husband is a big fan.

Perfect for hot and dry summer.

Scallop & Asparagus Stir-fry

1. Cut scallops into two thinner pieces. Peel the asparagus and cut them. Also prepare several carrot slices to garnish the dish.

2. Boil a pot of water, add in 1 tsp salt. Blanch asparagus and carrot for 1 min. Rinse under water and drain them.

3. Heat a pan. In with 1 tablespoon oil. Sauté a little garlic & ginger slices. Add in scallops. Fry each side for 1 min.

4. Add in asparagus and carrot. Quickly blend them.

5. Add in 1 tsp cooking wine, 1 tsp light soy sauce and a little salt to season. Stir fry evenly.

6. At last, in with a little starch water.