This is a very simple dish.
Prepare marinade:
In a small bowl, mix 2 tsp chili powder, 1 tsp salt, 1 tsp ground ginger, 2 tsp minced garlic, 1 tsp paprika powder, and a little water. To make it into paste.
Brush marinade onto two sides of seer fish steak. Let the fish be marinated for 1 hour.
Heat oil in the pan. A little more than usual. Fry the fish till both sides turn golden brown.
1. Thaw scallops and wipe with kitchen towel till very dry.
2. Cut bacon into halves. Wrap the scallops with bacon and fix them with toothpick.
3. Heat a little oil in the pan. Fry scallops. Around 2 mins for each side.
4. Also fry the bacon at the edges.
5. Cut in 1 tablespoon butter. When butter melts, use a spoon to scoop butter over the scallops for about 2 mins.
Serve with fried asparagus.
1. Put escargots into preheated oven (180 degree C) for 12 mins. I bought frozen escargots from Cold Storage (supermarket in Singapore). Please cook them according to the instruction.
2. Cook pasta. After cooked, reserve a little stock and drain pasta.
3. Put drained pasta in a big bowl. Add in pesto sauce (bought from supermarket). Toss pasta evenly with pesto sauce. If pasta is too dry, add in a little pasta stock.
4. Top pasta with grated cheese.
Serve with escargots.
1. Prepare a pomfret fish. 2 shiitake mushrooms slices, 4 cherry tomatoes, 4 plums, ginger slices and chopped spring onion.
2. Put 3-4 ginger slices into the fish belly.
3. In a plate, spread some shiitake slices and ginger slices. Place fish over them.
4. Put tomatoes and plums beside the fish.
5. Sprinkle a little salt over fish, also add 1 tablespoon light soy sauce and 1 tablespoon rice wine.
6. Top with rest Shiitake mushroom slices and ginger.
7. Steam for 10 mins.
Last, garnish with spring onion.
Super easy and quick.
Noodles with peanut butter is a typical dish of Sha Xian Delicacy(沙县小吃). Sha Xian delicacy is really popular in China. And the restaurants are all over China. The food is famous for good taste and low price.
Key part for this dish is sauce.
1. Chop 1 stalk spring onion.
2. Heat 1 tablespoon oil in the pan. Sauté chopped spring onion till aromatic.
3. Pour spring onion with oil in a small bowl.
4. Add in 1 tablespoon peanut butter, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1/2 tsp white sesame and 1 tsp vinegar. Mix well with spring onion oil.
5. Pour sauce over cooked noodles.
Mix well and ready to serve.
Ginger milk curd （姜撞奶 jiang zhuang nai)is a popular dessert in Guangdong area.
Ingredients:
Milk 120g
Fresh ginger juice 20g (if you don’t want it to be very strong, you can cut down a bit.)
Sugar 15g
1. Pour milk into a pot. Turn to low heat.
2. When small bubbles show up around the pot, add in sugar. Slowly stir to let sugar dissolve.
3. Turn off the heat. Set aside to cool down a bit till around 70 degree C.
4. Put ginger juice in a bowl. Quickly pour milk into ginger juice. Cover the bowl with a lid for 2 mins.
The milk ginger curd is done. The surface is already solidifried, and looks like bean curd. Very soft.
If you are a girl and you are suffering painful menstruation, you can try this dish. It will make you feel warm, especially your tummy. 🙂
Milo is a very popular drink in Singapore. My husband also likes it very much.
My version is super easy and less sweet.
1. Add 35g Milo powder in glass.
2. Pour in 200ml hot water. Stir with a spoon to dissolve Milo powder.
3. Prepare ice cubes. I crush them a bit so that they won’t be too big. Drop ice cubes in the glass.
4. Top with another tablespoon of milo powder.
My husband loves it.
I found a pack of green bean wide Vermicelli in a corner at the small supermarket near my home. I was very curious about it, because it’s my first time to see Vermicelli made from green beans. And more surprisingly, it’s from Qufu city, Confucius’s hometown, and it’s also a city next to my hometown. But I have never heard about it before. I really couldn’t control my curiosity, so I bought one pack. 🙂 really want to figure out how this transparent Vermicelli tastes.
I boil 100g green bean wide vermicelli in boiling water for 8 mins according to the instruction on the package. Then take them out and soak in cold water. Drain them.
1. Heat a little oil in the pan. Pour in two beaten eggs. Make scrambled egg. And set egg aside.
2. Heat the pan again. Add in a little oil if needed. Sauté chopped garlic and dried red chili till aromatic.
3. Add in spinach. Quickly stir fry with medium-high heat.
4. Once spinach turns soft and greener, add in green bean vermicelli. Stir fry for 1-2 mins.
5. Add in scrambled egg. Mix evenly.
6. Season with salt and black pepper.
Serve hot.
It’s actually not bad. Green bean vermicelli tastes like very similar to regular vermicelli made from sweet potato. But more chewy.
The pasta I used was pasta with eggs. Wider than linguine.
1. Prepare beef slices and chopped asparagus.
2. Cook pasta according to the instruction. Soak in cold water and drain.
3. Heat a little oil in the pan. Add in beef slices. Quick stir fry with medium-high heat. Bring to brown.
4. Add in 2 cloves of minced garlic, 1 tsp dried thyme. Mix well.
5. Cut in 20g butter. When butter melts, add in asparagus and stir fry for 2 mins.
6. Pour in 2 tablespoon white wine. Turn to high heat. Simmer for 1-2 mins.
7. Season with salt and black pepper.
Add in drained pasta and give them a good mix.
Prepare one head of broccoli, 4-6 Shiitake Mushrooms and 6-8 big scallops.
1. Cut broccoli into small flowers. Cut a cross on the Shiitake if you want.
2. Boil one pot of water. Add in 1 tsp salt. Blanch broccoli for 3 mins. Soak in cold water and drain them.
3. Heat a little oil in the pan. Sauté mince garlic and ginger till aromatic.
4. Add in mushrooms, stir fry a bit.
5. Add in 1 tablespoon light soy sauce, 2 tsp oyster sauce, 4 tablespoon water. Bring to boil and then turn to low heat and simmer for 5 mins.
6. Add in scallops. Bring to boil. Turn to low heat and simmer for 3 mins.
7. Make a circle with broccoli in the plate. Place mushroom and scallops on the top.
8. Keep heating the sauce till condensed. And pour sauce over the dish.
Serve hot.
Cooking For Fun 