1, Heat unsalted butter 70g & chocolate 60g in microwave till melted.
2, Add in canola oil 120 ml, milk 120ml, vanilla oil 1/2 tsp and white sugar 130g. Mix well.
3, Dry ingredients: plain flour 280g, cocoa powder 20g, baking powder 1 1/2 tsp, baking soda 1/2 tsp and salt 1/2 tsp.
4, Sift dry ingredients into butter & choco paste. Mix well.
5, Add in chocolate chips 100g.
6, Drop paste into baking pan, sprinkle some extra chocolate chips on top.
7, Preheat oven 180 Degree C. Bake for 25 mins.
1, Heat a pan with a little oil.
2, Fry beef chunks till each side turns slightly golden brown. Add in chopped garlic and onion to stir fry till aromatic.
3, Pour in 1 1/2 cup red wine, bring to boil for around 2 mins.
4, Transfer everything into pressure cooker.
5, Add in potato and carrot chunks together with 2 tbsp tomato sauce, 1 tbsp sugar, 1 tsp salt, star anise, cinnamon, and black pepper.
6, Cook for 30 mins under pressure cooking mode.
7, Transfer everything back to pot. Simmer with low heat.
8, Starch solution will help to reduce and thicken sauce.
Good choice to serve with rice or pasta.
1, Boil a big pot of water.
2, Remove the root of the lettuce and wash them clean.
3, Scald lettuce in boiling water for about 15 seconds. Once the colour gets greener, bring them out.
4, Drain the lettuce and put them in a plate.
5, Heat a pan with 2 tsp oil.
6, Drop in 2 tsp chopped garlic and stir fry till aromatic.
7, Add in 1 tbsp light soy sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce and 1/2 1 tsp sugar. Mix well.
8, Thicken the sauce with starch solution.
9, Glaze the lettuce with sauce.
1, Heat a pan with 2 tsp oil. Stir fry chopped garlic (3 or 4 cloves), onion slices (1/2 onion) and green onion slices till aromatic.
2, Add in 1 cup water or stock, 1/3 cup Korean chilli paste, 2 tbsp sugar and 1 tbsp light soy sauce. Mix well. If you want the taste to be really spicy, you can also add in chilli flakes.
3, Put in rice cake (around 500 g) and luncheon meat slices. You can also put in fish cake or fish balls if you like.
4, Bring to boil with high heat and then turn to low heat and simmer for about 6 mins. Keep stirring gently to prevent rice cake sticking together.
5, Garnish with green onion and ready to serve.
1，Cook linguine according to the instruction on the pack. Set aside for later use.
2, Add asparagus in boiling water and cook for 2 mins. Rinse in cold water and drain.
3, Heat a pan, add in a little oil. Fry chopped garlic till aromatic.
4, Add in shrimp and stir fry with garlic till pink on both side.
5, Add in asparagus pieces to stir fry evenly with shrimp. Season with salt and black pepper.
6, Drop in 1 tbsp butter and cook for another minute.
7, Switch the stove off. Put in linguine. Mix well and ready to serve.
Ever since we moved to our new house, I have started cooking with gas stove instead of induction, which means I can finally use clay pot.
I really like to make soup with clay pot. I was not a soup person as in my hometown, soup is not included in our food culture. But my husband really likes soup, all kinds of soup. I guess I got influenced by him gradually.
Lotus root is a good choice to make soup and it’s very easy.
1, Soak pork ribs in water for 20-30 mins.
2, Put ribs into clay pot, Add in enough water. Bring to boil and skim the broth.
3, Add in lotus root pieces, black beans (soaked before cooking), red dates, and some peanuts (half crushed).
4, Put the lid on and simmer with low heat for 40 mins.
5, Add in wolf berries and salt and simmer for another 3 mins.
Red dates make the soup taste sweet.
1, Prepare pork trotter (cut into smaller pieces), around 200g ginger, black sweet vinegar 750 ml, gula malaka (or white sugar) 200g, cooking wine 2 tbsp, Sesame oil 1 1/2 tbsp, boiled eggs.
2, Put pork trotter into a pot, add in enough water that can cover all the pork trotter. Also add in ginger slices (around 20g) and cooking wine.
3, Bring to boil with high heat and keep boiling for 15 mins.
4, Rinse pork trotter with water and drain.
5, Heat a pan, add in sesame oil. Put in the some ginger slices and stir fry till aromatic.
6, Add in pork trotter pieces. Stir fry till slightly golden brown.
7, Put all the pork totter and the rest ginger into pressure cooker. Pour in black vinegar and add in gula malaka/ sugar.
8, Set cooking time 40 mins.
9, Transfer everything into pot, add in hard-boil eggs (shell-removed). Boil for another 10-15 mins.
10, You can add in more sugar to make it less sour according to your preference.
Will taste better if keep them in the fridge overnight.
1, Season pork chop with salt and black pepper.
2, Dust pork chop with potato starch. A thin starch layer is enough.
3, Heat a pan, add in oil. Fry pork chop till both sides turn golden brown. And put them aside.
4, Use the same pan, add in a bit extra oil. Fry chopped garlic till aromatic.
5, Add in sweet and sour sauce, I used Lee Kum Kee sweet and sour sauce and 1/4 cup water. Stir evenly.
6, Put pork chop back in the pan. Simmer with low heat for 5 mins. Flip once or two times while cooking.
And ready to serve.
1, In a big bowl, add in flour, yeast, and a bit olive oil. Water in, stir and knead to make a dough. Cover it with a towel and let it rise.
2, Prepare 2 big rotten tomatoes. Cut a cross at the bottom. Put them in a bowl and add in hot water. Let them soak for 2 mins and it will be more easily to peel them.
3, Cut tomatoes into small dices.
4, Heat a pan, add in olive oil.
5, Fry chopped garlic and onion till aromatic.
6, Add tomato dices in, sprinkle salt, black pepper and mixed herbs. Stir fry a bit.
7, Also add in 1 tbs tomato sauce.
8, Turn to low heat and let it simmer till tomatoes are fully cooked.
9, Press the tomato with spatula gently.
10, Keep heating with low heat and let the sauce to reduce till thickened.
11, Preheat oven with 220 degree C.
12, Press the dough into a big flat disc. Brush it with sauce evenly. Sprinkle cheese all over it.
13, Dough into the oven for 10-13 mins.
Autumn is persimmon season, yet I haven’t tried persimmon before. Last Sunday when my husband and I were shopping in a Chinese supermarket, we found persimmons on the shelf. My husband was also very curious about them. So we bought 1 box of persimmons.
Persimmons taste very sweet but also with a bit astringent. So I was thinking maybe I could use them to make something sweet but at the same time to reduce the astringent taste.
1, Choose soft persimmons. As a Chinese saying goes “挑软柿子捏” which means to pick the soft persimmons as they are rotten and sweeter. But now in Chinese soft persimmon means someone who is a pushover.
2, Put persimmons in a bowl, pour hot water over them. This is to make the peeling process easier.
3, Remove the stem and peel and put persimmons in blender to blend them into paste.
4, In a big bowl, add in persimmon paste. Stir evenly.
5, Add in flour. Keep stirring while adding flour until it can be kneaded into a dough. I actually add in some sticky rice flour, so the ratio is close to sticky rice flour: plain flour= 1:3. No water is needed. I didn’t add in any sugar either, cos the persimmons are sweet enough. As I was going to use red bean paste as the filling, so I didn’t want my pancakes to be too sweet.
6, Let the dough rest for 20 mins. And then divide it into small doughs. My small doughs are about 60-70g, and the red bean paste filling for each one is about 40g.
7, Make dough flat and put the filling in the center. Wrap it up and roll into round shape. Press gentlely.
8, Heat a pan, brush it with oil. Fry the flat dough till both sides turn golden brown.
Cooking For Fun 