1. Fry bacon. When the bacon is done, take them out. There will be some oil left, use the same pan to fry mushroom.
2. Also add in some chopped garlic, sauté with mushroom till brownish.
3. Add in 3 tablespoon pasta stock. Simmer for 2-3 mins.
4. Pour in 1/2 cup milk. Sprinkle shredded cheese. Stir a bit to let cheese melt.
5. Season with salt and black pepper.
6. Add in cooked pasta. Give it a good mix.
7. Top with fried bacon.
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.
My father-in-law gave us this half duck and spice pack for braised duck. I tried this dish today. It’s a bit time consuming but Duck turns out great.
1. Clean Duck. Prepare boiling water. Scald Duck with boiling water till the duck skin becomes very tight.
2. Heat 1 tablespoon oil in a deep put. Add in 3 tablespoon brown sugar and 2 tablespoon sugar. Stir till caramelized. Sauté ginger slices and garlic cloves till aromatic.
3. Add in duck, pour in enough hot water covers duck. Add in spice pack, 1/2 cup dark soy sauce and 1/2 cup light soy sauce. Bring to boil.
4. Have a taste of soup, add in sugar and salt to season.
5. Turn to medium low heat. Cover with lid and braise for 1.5 hrs.
6. Take the duck out. Cool down.
7. Put hard boiled egg and hard tofu into braising pot. Simmer for 30 mins.
8. Cut duck into slices or chunks like I did. Place them in a plate, sided with egg and tofu.
9. Pour 1 cup braising stock into sauce pan. Add in 1 tablespoon oyster sauce and Corn starch water. Reduce to condensed sauce. Pour over duck slices.
1. Trim the end of kailan.
2. Boil one pot of water, add in 1 tsp salt. Blanch kailan for 2-3 mins. I used baby kailan, so I just boil them for 2 mins.
3. Put beef slices in a bowl. Add in 1 1/2 tsp light soy sauce and 1 tablespoon corn starch. Mix them well.
4. Prepare other vegetables. 3 shiitake mushrooms, 1 small carrot, 2 green or red chili, 1 stalk leek. Chop them into small size.
5. Heat oil in the pan. Put marinated beef slices in. Quickly stir to separate slices apart. When the beef turns no more pinkish, take them out and set aside.
6. Add in 1 tablespoon oil if needed. Sauté a little chopped ginger. When aromatic, add in carrot and Shiitake mushroom. Stir fry for 2-3 mins.
7. Add beef back in the pan. Stir fry for 1 min.
8. Add in 1 tsp sweet cooking wine, 1/2 tsp light soy sauce, 1 1/2 tsp oyster sauce. Stir fry evenly.
9. Put in chili and leek. Stir fry for another minute.
Spread kailan in the plate. Put beef over kailan.
One time my aunt in China asked me and my husband to have lunch at her home. My aunt used to own a small restaurant and she was the chef there. So she can cook really delicious food. She cooked baby’s squid egg soup that day. My husband tried it and loved it immediately. Even after 2 years, he’s still thinking about that soup. I remembered I was helping around when my aunt was cooking. It’s a very simple soup but I couldn’t get it right.
This time, I tried a different way.
1. Clean baby squid. Cut into halves.
2. In a pot, boil 2 cups water. Put the squid in and boil for 2 mins. Take the squid out and keep the stock.
3. In another pan or pot, heat 1 tsp oil. Sauté a bit chopped ginger.
4. Add in the stock. Bring to boil.
5. Pour in 2 beaten eggs. Stir a bit.
6. Add in baby squid and dried seaweed. Bring to boil.
7. Season with salt and sprinkle chopped spring onion.
My husband likes it, even though it’s different from the way my aunt cooked.
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.
蜜汁烤鸡腿
1. Put chicken leg or chicken drumsticks in a big bowl. Add in 1 tsp salt, 1 tsp black pepper, 1 tsp minced garlic, 1 tsp minced ginger and 1 tablespoon sweet cooking wine. Give Chicken a good massage. Let them be marinated for about 1 hour.
2. Preheat oven to 200 degree C.
3. Chicken in the oven for 20-25 mins till golden brown.
4. Prepare brushing sauce:
1 tablespoon tomato sauce, 1 tablespoon honey, 1 tsp sugar, 1 tablespoon sweet cooking wine, and 1 tsp minced garlic. Mix them well.
5. Brush sauce on and under chicken. Into the oven for 5 mins. Then brush again and roast again.
And the chicken is done. Very delicious. My husband loves it very very much.
1. Add 20g butter in the pan. When butter melts, add in fresh shrimps. Fry till pink.
2. Add in 2 gloves chopped garlic, sauté till aromatic.
3. Pour in 2 tablespoon white wine. Season with salt and black pepper. Simmer for 1 min.
4. Take the shrimps out and set aside. Pour 1 cup milk into pan. Bring to boil, add in 1/2 cup shredded cheese.
5. Stir to let cheese melt. Add in spinach, boil for 1 min.
6. Add all the shrimps and cooked pasta in the sauce. Mix well.
Cooking For Fun 