Ingredients:
spinach 200g
eggs 2 large ones
Oil
Salt
1, Beat eggs in a bowl.
2, Heat a pan, oil in. Make scramble egg first. Remove the pan from stove immediately when eggs get almost done. Don’t over cook them.
3, Oil in the pan again. Fry spinach till spinach turns soft and greener.
4, Add scrambles egg into spinach. Mix well.
5, Season with salt.
This is a typical dish of Northern China cuisine. 2 secret ingredients are dried mushroom and sweet potato glass noodles.
I brought them here from my hometown when last time I went back.
This type of sweet potato glass noodles need to be soaked in water for hours to get softened. Also wash mushroom many times and soak them before cooking.
Stir occasionally and reduce the sauce with high heat.
I bought one pack of this kind of small kampung fish from supermarket. I think I have never bought them before.
And I cooked them in a very simple way.
The fishes I bought already cleaned and head-removed. So I only need to wash them under water.
Sprinkle salt and turmeric powder and marinate for 20 mins.
Deep fry for about 15 mins or till very crispy.
Oh, my husband loved them very much.
The other day, I bought a pack of frozen Spanish Iberian pork slices. And I decided to use it to cook pasta.
The only green vegetable I had is Kailan, so….no other choice for me.
1, Cook pasta and drain. Blanch kailan in hot water for 2 mins.
1, Heat skillet, Add in a little oil. Iberian pork is a bit fat, so I seared them to get all the fat out first.
2, When the pork starts to curl up, add in 2 cloves chopped garlic. Stir fry a bit.
3, Add in drained kailan. Stir fry for 2 mins. Season with salt and a lot of black pepper.
4, Off the heat, Add in pasta and mix well. Let pasta fully absorb the pork juice.
I made this soup with my homemade kimchi.
Soup is very simple.
This local celery is the very thin type. So I also cut beef into shreds.
1, marinate beef with a little light soy sauce and corn starch.
2, Heat a pan, add in 2 tsp oil. Turn to medium high heat.
3, Drop in the beef shreds and quickly stir fry till no more pinkish.
4, Take beef out and set aside for later use.
5, Add in a little extra oil, sautee 2 cloves chopped garlic till aromatic.
6, Add in chopped celery. Stir fry for 2 mins.
7, Put beef back into the pan. Drizzle in 1/2 tsp light soy sauce.
8, Stir fry evenly.
9, Season with salt and pepper.
I have never had Qing Long Cai before I came to Singapore. It looks like leek, and tastes also like leek. It’s a good match with bean sprout.
I was intended to make steamed buns with vegetable fillings inside, called Cai Tuan Zi in Chinese. It turned out corn flour is really hard to deal with. So I changed it into my special way.
corn flour 230g
plain flour 20g
hot water 200 ml.
yeast 3 g
warm water 30g
filling
spinach 200g
medium carrot 1
thick glass noodles (boil in water till almost cooked)
black fungus.
Add in 2 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tsp salt, 2 tsp sesame oil and my special ingredient Sichuan pepper oil (fry 1 tsp sichuan pepper in 2 tbsp oil till aromatic and discard the pepper corn)
Of course, you can choose meat as filling, which I think will be easier to deal with than vegetables, since minced meat can be rolled into small balls.
Divide dough into 12 small dough balls. Press them flat and add in filling, then close up. That’s my original plan. Yet I found corn flour is less sticky and cannot be closed up. So I mix dough with vegetable filling. And divide them into smaller balls. Roll them in corn flour and that’s how I made my cai tuan zi. π
steam them over boiling water for 15 mins.
They taste better than I imagined. And sure they are healthy.
This dish is based on fried pork (xiao su rou).
Ingredients:
lean pork 250g
starch 80g
eggs 2
salt 1/2 tsp
five spice powder 1/2 tsp
tomato sauce 4 tbsp
sugar 3 tbsp
vinegar 2 tbsp
water 2 tbsp
starch 1 tsp
My husband is a big fan of this dish.
Cooking For Fun 