Tag Archives: carrot

Tuna & Vegetable Kimpab (Korean dried seaweed rice roll)

1, Blanch spinach in water for about 30 secs. Drain them and squzze the water out.

2, Stir fry carrot strips till a bit soft.

3, Put cooked rice in a big bowl, season with a little salt and sesame oil.

4, Put bamboo sheet at the bottom layer. Then dried seaweed over it. Rice on the bottom, and arrange carrot, green spinach and canned tuna over rice. Remember to leave 1/4 space of seaweed blank with no rice.

5, Roll it and squeeze hard at the same time till roll to the end.

6, Cut the roll into slices.

Super simple and yummy.

Omelette (with filling)

For the fillings, I use chicken, eggplant, onion and carrot.

Ingredients:

Chicken 50g

small eggplant  1

small carrot 1

small onion 1/2

light soy sauce 2 tsp

oyster sauce 1 tsp

salt 1/2 tsp

sugar 1/2 tsp

  1. Cut chicken, eggplant, carrot, onion into dice. Put eggplant into a plate and sprinkle some salt. Let it stay for 10 mins. Then squeeze the water out.
  2. Heat a pan, Add in 1 tbsp oil. Chicken in first. When chicken is no more pinkish, add in carrot, eggplant and onion. Stir fry for about 2 mins.
  3. Add in light soy sauce, oyster sauce, salt and sugar. Stir fry evenly. Juice of vegetable will come out. Simmer for 3 mins. Then set aside.
  4. Heat the pan again. Add in 1 tbsp oil. Beat 2 eggs in a bowl, whisk very finely. When oil is hot. Pour the egg in.
  5. Use the chopsticks to push egg to the center. Then a big egg disc will be formed. When the bottom is a bit brownish, Add fillings to the center. Gently cover it by folding the edges towards the center.
  6. Flip it with the help of spatula.  Fry for another minute.
  7. Serve with chili sauce.

Steamed Corn Flour Bun With Vegetables

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

  1. Mix corn flour and flour in a big bowl. Add in hot water while stirring. and cool down.
  2. Dissolve yeast in warm water. Add yeast water into the flour mixture. Knead into dough.
  3. Cover with plastic wrap and let it rest for 30 mins.

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. 🙂

steam them over boiling water for 15 mins.

They taste better than I imagined. And sure they are healthy.

Home Cooked Food for My Dog Charlie

My husband and I got this poodle Charlie last month. Ever since this little cutie came to our house, our life completely changed.

I feel so lucky to have such a little playful buddy as our family member.

Most time, Charlie has dog food which was bought from pet store. But sometimes, especially on some big occasion, I will cook for him.

Actually, cooking for dog is much easier than cooking for human, as there is no need to season or to make different flavor. Home cooked dog food has a very simple rule – boil.

Ingredients I use are always chicken breast, potato and carrot. Charlie is only 3 kg now. He was 1.5 kg when he first came. So Charlie has very little appetite. He can’t eat too much.

The very simple way to deal with ingredients is to chop everything into small dices. You can choose 1 vegetable and 1 meat. For example. I always chop chicken breast (about half of my palm size), 1/4 of a medium potato, or 1/4 of a medium carrot. You can adjust the ratio. Put them into a bowl, add in enough water covers everything. Bring to boil, then turn to low heat and simmer for 15 mins or till they are completely cooked.

There are 2 ways I used to cook for Charlie.

  1. Cook meat & vegetable and rice separately. Cos most time, I also need to cook for me and my husband. So Charlie’s meat & vegetable will be cooked in a small pot. After they are done, I will just add in 1-2 tbsp cooked rice from rice cooker. Mix them well. Cool down and give it to him.

2. Cook meat, vegetable and rice together. This way is much simpler. You just need to put everything into rice cooker. I usually cook 2 meals at one time for him. Then I can save the rest and keep in fridge. He will enjoy for the next meal. Food cooked this way is nicer since it will give rice more flavor.

Charlie  obviously like cooked food much more than dog food. He’s often distracted by the sound while he’s having dog food. He needs to go and check. But when he’s having home cooked food, he’s more concentrated and cannot wait to finish them all.

 

Homemade Kimchi

I used 1 big Chinese cabbage, about 300g.

  1. Cut it into halves, then quarters. Remove the root. And chop it into smaller pieces.
  2. Put them all in a big basin. Add in 1 cup water and 6 tbsp salt.
  3. Let them marinate in salty water for 2 hours. Remember to flip and toss them a bit every 30 mins. After 2 hours, rinse them under water and drain.
  4. For the base: Prepare a sauce pan, add in 2 tbsp flour and 1 cup water. Warm it yo with low heat and keep stirring till it becomes very condensed.
  5. Pour the flour paste into the blender, together with 1 chopped onion, 1 tbsp ginger, 8 garlic cloves and 2 tbsp fish sauce. Mix them well and smooth.
  6. Pour the base into a big basin. Add in 1/2 cup chili powder. If you like it to be very spicy, you can add more. Mix well.
  7. Cut 1 medium carrot into shreds. 5 or 6 stalks spring onion into smaller pieces.
  8. Put all the vegetables into the basin and mix with base.

Store them in air tight container.

Mutton Stew

  1. Cut mutton (about 800g) into small pieces. Put all the mutton into a pot. Add in enough cod water to cover them. And bring to boil. Keep boiling for 3-5 mins.
  2. Drain the mutton and wash off all the dirt.
  3. Heat a pan. Add in 1 tbsp oil. Sautee 2 cloves of chopped garlic. Add all the mutton in. Stir fry for 2 mins.
  4. Add in a few curry leaves, and 1 tsp Garam masala. Stir fry evenly.
  5. Pour in 1/2 1 cup water and salt to taste.
  6. Transfer everything into pressure cooker. And cook under high pressure for 20 mins.
  7. Prepare 2 big potatoes and 1 medium carrot. Peel them and cut into small dice.
  8. Heat a pan. Add in 1 tbsp oil.
  9. Add in 4 cardamom pods, 2 bay leaves and 1 star anise. Fry to aromatic.
  10. Drop in 1/2 tsp chopped ginger and 1 tsp chopped garlic. Stir fry a bit.
  11. Add in chopped 2 green chilis 1 chopped onion. Season with salt. Keep stir frying till onion turn transparent and completely soft.
  12. Add in potato and carrot dices. Stir fry for 2 or 3 mins.
  13. Pour all the mutton with stock into the pan. Simmer with lid on for 10 mins.
  14. Add in 200 ml coconut milk. Stir evenly and simmer for another 5 mins.
  15. Season with 1 tsp Garam masala and salt.
  16. Garnish with curry leaves.

Cream Vegetable Stew

  1. Prepare vegetables and chicken. I used 1 chicken leg, remove the bone and cut into 4 pieces. Sprinkle salt and black pepper over the chicken. For vegetables, I chose 1 carrot, 1 potato, 1 onion, 3 shiitake mushrooms. And 1/8 head of broccoli.  Cut carrot and potato into small chunks, dice the onion and cut shiitake into quarters.
  2. Heat a pan. Add in a little oil. Fry chicken with skin side down. When the skin side turns golden brown, flip it over to fry the other side. Set chicken aside for later use when both sides turn golden color.
  3. Use the same pan to fry vegetables. Add in onion, carrot, potato and  mushroom. Fry for 2 or 3 mins. Add chicken, vegetables into pressure cooker. Pour in 1/2 1 cups water. Season with salt and black pepper. Also add in bayleaf. Cook under high pressure for 20 mins.
  4. Make roux. Heat a pan. Drop in 2 tbsp butter. Melt butter with low heat. When butter completely melts, add in 2 tbsp flour. Quickly stir with a whisk to let butter and flour mix evenly.
  5. Add in 2 tbsp cream and pour in 1/4 cup milk. whisk to let all ingredients mix throughly.
  6. Add vegetable soup gradually into the roux while stirring. When they are fully and evenly mixed, Add in the cooked vegetables.
  7. Boil broccoli in water and add in as garnishment.
  8. Season with salt if necessary.

Pig’s Feet & Lotus Root Soup

1,Put pig’s feet pieces into a deep pot. Add in enough water.

2, Bring the water to boil for about 5 mins.

3, Take all the pig’s feet pieces out and wash clean in water.

4, Put everything into pot: pig’s feet, lotus root (peeled and cut into chunks), red dates (makes soup taste sweet), ginger slices, soy beans (soaked in water for 1 hr), and carrot pieces.

5, Slow cook for 2 hrs.

Very nice soup.

Carrot Egg Omelette

  1. Prepare 1 small carrot. Peel it and grate it into thin shreds.
  2. In a bowl, beat in 3 large eggs. Also season with salt, black pepper and 2 tsp water. Add in chopped spring onion. Stir well.
  3. Heat a pan, add in 1 tsp oil. Fry the carrot for 2-3 mins till carrots turn softened. season with a little salt.
  4. Spread carrot evenly in pan. Gently pour the egg in.
  5. Turn to low heat and shake the pan to let the egg spread evenly. When the bottom turns golden. Flip it over. I have to say I’m terrible at this. I broke it. It was supposed to be a perfect round shape. Well, life can be hard sometimes. Deal with it.
  6. Fry the other side for about 2 mins. Ready to serve.

https://flic.kr/p/2h3sCGs

Carrot adds sweetness to the egg. Very nice.

Carrot & Walnut Cake

Ingredients:

flour 1 cup

cinnamon powder  1 tsp

salt 1/2 tsp

baking powder 1/2 tsp

baking soda 1/4 tsp

brown sugar 1/2 cup

white sugar 1/4 cup

eggs 2

vanilla 1/2 tsp

vegetable oil 1/2 cup

grated carrots 1 1/2 cup

finely chopped walnut 1 cup

 

  1. Preheat oven to 180 Degree C.
  2. Cream vegetable oil with brown sugar & white sugar. Beat in eggs and vanilla. Mix well.
  3. Sieve all the dry ingredients (flour, cinnamon, salt, baking soda, baking powder) to avoid any lump.
  4. Add dry ingredients into oil & sugar mixture 1/3 at a time, to make sure they are well combined.
  5. Finally add in grated carrot and walnut. Mix well.
  6. Into the oven and bake for 20-25 mins. Check with toothpick. If it comes out clean, then the cake is done.

https://flic.kr/p/2gLUou8

Very simple and the cake is really good.