Category Archives: Vegetables

baking, Quick recipe, Uncategorized, Vegetables, zucchini

Parmasen Zucchini

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Preheat oven to 200 degree C.

1. Shred Zucchini ( 2 small ones) with a kitchen grater.

2. Put zucchini shreds in a large bowl, add in one large egg, 1 cup bread crumbs, 2 tsp Italian mixed herbs, 1 cup grate parmasen, 1 tsp salt and 1 tsp black pepper. Mix them well.

3. Put one spoonful zucchini mixture in hand. Squeeze it till tightly round shaped.

4. Place them on baking paper and put into the oven.


Bake for 20 mins.

5. Flip over and bake for another 5 mins.


Serve with the sauce you like.


I love them.

Cake, Potato, Quick recipe, Uncategorized, Vegetables

Japanese Potato Cake

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When my husband and I were in Hokkaido, we went to Hokkaido Historical Village. We had a great time exploring that place and we had a taste of potato cake in the canteen there.


Both of us loved it. Soft, seeet and smells so so good.

After we came back, I searched recipe online. And found this:

https://www.bbcgoodfood.com/recipes/11907/japanese-potato-cake

1. I chose 4 medium potatoes. Clean and peel them. Then cut into medium chunks. Boil to soft. Mash them.

2. Add 10 tablespoons corn starch into mashed potato. Mix very well without any lumps.

3. Heat 20 g butter in the pan. When melted, put potato cake into it and fry till both side golden brown. ( I rinse my hand first, and put one spoonful potato dough in my palm. It won’t be sticky since my hands are wet. Make the dough into round and flatter one, then put into pan.)


4. Make the sauce: heat a saucepan. Add in 60 ml water, 2 tbsp brown sugar and 2 tbsp light soy sauce. Turn to high heat and reduce to thick and condensed sauce. Pour over potato cakes.


Taste really like the ones we had in Hokkaido. My husband loves them very much.

baking, Potato, Uncategorized, Vegetables

Oven-baked Potato

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1. Clean potato with water. Then dry them with kitten towel.

2. Preheat oven to 190 degree C.

3. Coat potato with olive oil. Bake for 1 hour. My potatoes are in medium size. After being baked for 1 hour, they are completely cooked.


4. Cut potato into halves. Sprinkle a little salt and black pepper. Also place one small piece of butter on them.


5. Bake for another 10 mins.

6. Sprinkle cheese. And bake till cheese melts.

baking, Chicken, Soup, Uncategorized, Vegetables

My First Try of Soup Curry

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When my husband and I were in Hokkaido several days ago, we tried a famous local dish – soup curry.


A really nice dish that surprised us.

I wanted to try this dish at home.

1. Prepare vegetables you like.


I chose pumpkin, cabbage, potato, carrot, eggplant, shiitake and cauliflower. Add in a little olive oil, toss a bit.

Preheat oven to 190 degree C and bake for 30 mins.

2. While vegetables are in the oven, prepare curry chicken. Heat a little olive oil in the pan. Add in chopped onion, garlic and ginger. Stir fry till aromatic.

3. Add in 1 tsp cinnamon powder, 1/2 tsp nutmeg powder, bay leaf, 1 tsp paprika powder and 1 small curry cube ( I’m out of curry powder). Stir fry a bit.

4. Pour in 1 tsp mirin,  1 tsp light soy sauce, 1 tsp tomato sauce, 1 box of chicken stock and 1/2 cup water. Mix them all well.

5. Put chicken in the pan. Cover it with lid and simmer for 30 mins.

When the vegetables are done, check whether they are cooked.


Potato and carrot are a bit hard. Put them in the pan and simmer with curry chicken.

I also add in peeled tomato.


In a big bowl, put chicken at the bottom, then lay the vegetables above. Pour the soup over it.


Serve with half-boiled egg and rice. Sprinkle a little black pepper.


Mine tastes lighter. And my soup is much less. Next time, I should try with curry powder and improve.

Chicken, Chinese, Uncategorized, Vegetables

Soy Sauce Chicken

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Here I used one boneless chicken leg.

1. Heat a pan on stove. Add in a little oil. Add in 1 tsp dark soy sauce, 3 tsp light soy sauce, and 1 tsp sesame oil. Mix them well.

2. Put chicken into the pan. Flip it to let it be coasted with sauce.

3. Cover the pan with lid. Turn to low heat. Flip the chicken occasionally.

Cook for around 15 mins. Poke the chicken with a toothpick to see if the chicken is done.

If the toothpick comes out clean and no blood comes out, then it’s ok.

4. Add in a little Gigi we shreds and chopped garlic. Turn back to medium heat. Cook for 2 mins.


5. Take the chicken out.


Cut into slices.


Pour the sauce over chicken.


I put some lecttuce under chicken. With sauce, the lettuce also tastes very nice.

Chinese, Porridge, spinach, Uncategorized, Vegetables

Shrimp Porridge

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1. Put rice and water into a deep pot. The ratio of rice: water is 1:10.

2. Turn to high heat. When water boils, turn to low heat.

3. Cover the pot with lid. Keep heating for 20-30 mins, till rice completely done and much fatter than before. Keep an eye on the pot since it’s easy for porridge to overflow. Stir occasionally.

4. Add in a little ginger shred, shrimp and I also put in some oyster meat. Stir a bit. Boil for around 10 mins.

5. Sprinkle some salt and chopped lettuce ( you can also choose spinach or other green vegetables). Stir for 2 mins.

6. Add in some chopped spring onion. Stir for 1 min. Then it’s done.



Nice taste.

bread, Soup, tomato, Uncategorized, Vegetables

Beetroot Soup

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Ingredients:

1 onion chopped

1 potato peeled and chopped

1 small beetroot chopped

1 medium carrot chopped

3 clove garlic minced

2 tsp butter

A little chopped cabbage

Black pepper

Salt

4 tsp tomato sauce

1 box broth

200 ml water
1. Melt butter in the pot. Add in chopped onion and sauté a bit.

2. Add in carrot and beetroot. Stir fry for about 3 mins.

3. Pour in tomato sauce, broth and water. Cover the pot with lid. Boil for 10 mins.

4. Add in potato, garlic, cabbage and a little bay leaf. Put on the lid and boil for another 30 mins.

5. Sprinkle salt and black pepper to season.



Serve with baguette.

pumpkin, Quick recipe, Uncategorized, Vegetables

Easy Boiled Pumpkin

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I love sweet pumpkin.

I found an easy way to cook pumpkin and fried it the other day.

1. Remove the seed and peel of pumpkin. And chop into medium chunks.

2. In a pan, pour in 200 ml water. Add in 2 tsp sugar, 2 tsp light soy sauce, 2 tsp mirin. And bring to boil.

3. Put pumpkin chunks into water. Cover the pan with lid. Turn to medium heat.

4. Keep heating till pumpkin is done or water is dry.

Quick recipe, Soup, tomato, Uncategorized, Vegetables

Vegetable Soup

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Ingredients:

1 small onion ( chopped into flakes)

2 clove garlic ( minced)

Baby carrots several

1 chopped small tomato

1 box of chicken broth

2 stalks chopped celery

Cabbage

French beans

2 tsp tomato sauce

Salt

Black pepper

A little fried mixed herbs
1. Heat a little oil in the pan. Add in onion and garlic. Sauté a bit.

2. Add in baby carrots. Stir fry for 1 min or 2. Put in chopped tomato.

3. Pour in chicken broth and tomato sauce. Turn to high heat. When soup boils, turn to low heat. Cover the pan and simmer for around 15 mins or till ingredients turn to soft.

4. Add in the rest Vegetables: French beans, celery and cabbage. Simmer for another 5-10 mins till everything is cooked.

5. Sprinkle a little salt, black pepper and mixed herbs.

Serve hot.