Tag Archives: cooking

duck, Uncategorized

Duck Gizzard & Chili Stir-fry Recipe

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I like duck gizzard, and I also like chicken gizzard. Actually, when I was little, I didn’t eat any animal gut, mainly because I didn’t dare to. But there was one time, my neighbors had a BBQ party. They also gave us some skewers. One of them was chicken heart. I thought I just gave it one bite and see what it tastes like. After that bite, I fell in love with chicken heart immediately. Then later, I dared to eat gizzard, which is also yummy to me.

This dish is a quick stir-fry. And it’s a combination of duck gizzard and spicy flavor.

1. Cut duck gizzard into slices. For about 1 cm.

2. Chops 2 cloves of garlic, 1 stalk spring onion, 2 green chili and a little ginger.

3. Prepare the sauce: 1 tablespoon cooking wine, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp sugar, 1 tsp corn starch and 1/2 tsp salt. Mix them well in a bowl.

4. Heat a pan. Add in 2 tsp oil. Sauté ginger and garlic till aromatic.

5. Add duck gizzard in. Quickly stir fry with high heat for about 2-3 mins. They will turn white in color.

6. Add in green chili, stir fry till chili flavor is out.

7. Pour in the sauce. Let gizzard mix with sauce evenly. And reduce the sauce a bit.

8. Finally, sprinkle spring onion. Stir fry a bit. And ready to serve.

Fish

Steamed Cod Fish Fillet

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  1. sprinkle salt and 1 tsp Shaoxing wine over cod fish fillet.
  2. chop ginger into shreds, garlic into slices. Fry them till golden brown. Set aside for later use.
  3. place several ginger slices in a plate. Fish over the ginger. Steam fish for about 8 mins.
  4. pour the water in the plate out. Drizzle 1 tsp light soy sauce over the fish.
  5. Put fried ginger and garlic on the fish fillet. Top with green onion shreds.
  6. heat 1 tablespoon oil till very hot. Pour the hot oil over the fish.

Simple and easy.

And also yum!

tomato, Uncategorized, Vegetables

Sweet & Sour Fried Eggplant Recipe

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  1. Cut eggplant into slices. Soak them in water, also sprinkle in some salt.
  2. Wash several cherry tomatoes. Cut cross at the bottom. Soak them in hot water for a while. Peel them and set aside for later use.
  3. Squeeze the water out of eggplant. Place them in a big bowl. Add in 2-3 tablespoon corn starch.  Shake a little to let eggplant be coated with starch.
  4. Fry eggplant till the starch layer becomes crispy. Set eggplant aside.
  5. Leave a little oil in the pan. Saute chopped garlic till aromatic.
  6. Add in cherry tomatoes with 1 tablespoon sugar, 1 table spoon vinegar, 1 tablespoon light soy sauce and 1 tablespoon water. Simmer a bit to reduce sauce.
  7. Add eggplant in. Stir to let eggplant coated with sauce.
  8. Add in green chili. Stir fry for another minute and ready to serve.

https://flic.kr/p/2c554A5

Pork

“The Rice Killer”- Braised Pork Belly

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I’ve cooked braised pork belly for many many many times. Seems that my husband will never get tired of it. Due to the dark rich sauce and juicy tender pork, this dish also has a nick name “the rice killer”. Because with this dish, you can have a lot rice.

The secret  lies in sugar and soy sauce. I can guarantee you that when you cook braised meat, add in soy sauce and sugar, you will get delicious sauce.

  1. Boil pork with cooking wine, ginger slices and green onion till soft and chopsticks can easily go through. Rinse under water. Cut whole pork belly into small cubes.
  2. Heat a pan. Because pork belly contains fat. So no need to add oil. Sear the pork with low-medium heat till brownish.
  3. Add in 1/2 tablespoon light soy sauce, 1 tsp dark soy sauce, 1/2 tablespoon sugar and 1 tsp cooking wine. Stir fry to let pork be coated with sauce.
  4. Pour in enough hot water just covers all the pork. Also add in bay leaves, star anise and ginger slices. Bring to boil.
  5. Lid on and turn to low heat. Simmer for at least 20-30 mins. If you want your pork to be super soft, you can simmer for longer time, like 1 hour.
  6. Lid off. turn to high heat and reduce the sauce.

My husband has superpower of detecting this dish. Every time with this dish on table, he will just pick it up very accurately with no mistake. I have to threaten him that if he doesn’t have any vegetables in other plate, I will put this dish away. 🙂

Uncategorized, Vegetables

Homemade Spicy Cucumber

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I really enjoy the scene of people eating in the TV show. Recently, I watched a Japanese TV drama, the main character loves spicy cucumber. Every time I watched him eating spicy cucumber, I was drooling. 🙂 I went to supermarket yesterday to buy fresh cucumber and decided to make spicy cruncher by myself today.

Ingredients:

3 medium cucumber

1 tablespoon salt

1 tablespoon garlic paste

1 tablespoon sugar

2 stalk spring onion (cut into slices)

1 tablespoon chili paste

1/2 tablespoon chili powder

1/2 tablespoon apple cider vinegar

1 tablespoon white sesame (toasted)

1. Cut cucumber into slices or small chunks or any shape you like. Put them in a big bowl. Sprinkle salt over them. Set for 30 mins. A lot of water will come out and cucumber will become a little soft. Pour the water out and squeeze cucumbers by hand to let the water out. Then drain them.

2. In another big bowl, put all the rest ingredients in. Mix well.

3. Add all the detained cucumber into the sauce. Toss and mix well.

Look at that shiny reddish cucumber.

https://flic.kr/p/2e4LPYd

https://flic.kr/p/S1niPU

If you want it to be less spicy, you can feel free to use less chili paste and chili powder.

This spicy cucumber is a good appetizer and also a good match with porridge.

You can store them in an air tight container and put into fridge for longer days.

Yum!

Ribs, Soup, Uncategorized

Rib Soup Again! (with Lotus Root and Black Kidney Beans)

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My husband is a crazy soup lover. Chicken soup and Rib soup are two kinds which I always cook for him.

This time, I tried to make soup with black kidney beans.

1. Soak kidney beans in advance. 2-3 hrs maybe.

2. Wash ribs under water over and over again.

3. Place ribs in a pot. Add in enough water. Bring to boil with high heat. Skim all the dirt.

4. Turn to low heat. Simmer for 30 mins.

5. Add in lotus root and beans. Simmer for another 30 mins.

6. Seasons with salt.

mushroom, Soup, tofu

Mixed Mushroom & Tofu Soup

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This post is actually connected to the last one (egg stuffed mushroom).

Egg Stuffed Mushroom

Because I Scratched off the black gills of portoballo mushroom. Didn’t want to throw them away. So I came up with this soup.

  1. heat a pan. Saute 1 chopped garlic.
  2. add in black gills. The whole kitchen will smell great.
  3. add in shiitake mushroom slices. Stir fry a bit.
  4. pour in 1 cup stock. Also add in brown mushroom. Bring to boil then turn to low heat and simmer for 5 mins.
  5. cut in tofu cubes. Simmer for  another 5-8 mins.
  6. season with salt and garnish with chopped spring onion.

Very easy and nice soup.

egg, mushroom

Egg Stuffed Mushroom

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Since last time I cooked portobello mushroom last time, my husband had deeply fallen in love with this giant brown mushroom. He required to buy some portobello mushroom when we went out for shopping.

One of my hobbies is to explore the different cooking method for different ingredient. So I decided to try this dish with this mushroom. It’s quite easy.

  1. preheat oven to 180 Degree c.
  2. wash portobello mushroom gently in water. Then wipe them dry with kitchen towels.
  3. remove the stem. Also use a spoon to scratch off the black gills to save more room for egg.
  4. brush mushroom with butter.
  5. sprinkle a little salt over the mushroom. Only a very little is enough.
  6. place mushroom in baking try, better with a parchment paper underneath. crack an egg onto the gill of each mushroom.
  7. sprinkle cheese, black gills scratched off  and chopped spring onion on egg. Avoid egg yolk.

Into the oven for 15-18 mins. Or till cheese melted and egg is done.

I kind of forgot to take the mushroom out, so my egg was overly done a bit. 😦

But my husband still loves them. 🙂

Beef, Uncategorized

Beef Wellington

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It just came to me that there was still a piece of beef fillet in my fridge last night, so I decided to cook beef wellington today.

Main Ingredients:

beef, chopped shiitake mushroom & carrot (of course you can use the help of a blender), puff crust, salt, and pepper.

1, Sprinkle salt and pepper over the fillet. Rub a bit with hands.

2, Heat a pan, add in some oil. Fry beef fillet till each side turns brownish.

3, Beef fillet in a plate and rest for a while. Use the same pan to fry mushroom and carrot. When the juice comes out, drizzle in a little red wine. (I just want to add a little flavor, if you don’t have red wine, you can just skip this step.) Add in a little dried thyme. Turn to low heat and simmer for a little while. Season with salt.

4. Many chiefs cook beef wellington use ham. Yet, I don’t have . So I just go with my no-ham version. Place a piece of plastic wrap on the table. Pastry crust on it. (I just don’t have crust, so I use Roti Prata instead. Because I tried to use Roti Prata pasty in Apple pie before, and it turned out great. So Roti Prata is always a good replacement of pastry crust to me.)

5. Spread mushroom and carrot on the pastry evenly. Beef in the middle. Roll one end of pastry to the other gently. Tuck in the two sides. Twist a bit with the help of plastic wrap. In the fridge for 30 mins.

6. Preheat oven to 200 degree C.

7. Egg wash the pastry. Cut several lines or any pattern you like.

8. Into the oven for 20-25 mins or till the pastry turns golden color.

Cut it with a very sharp knife. Because the crust is really easily broken. A sharp knife will do a better job. Or you may get your beef wellington just like mine. 😦

Very fragile out layer. But the taste is super.

Soup

Corn Soup

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1. Cut all the kernels from a fresh corn.

2. Put corn in a pot. Add in 1/2 cup milk. Bring to boil then turn to low heat and simmer till corn is cooked.

3. Pour all the corn with milk into a blender. Blend till smooth.

4. Pour back to pot. Turn to low heat. Keep stirring while heating. Bring soup to boil again.

5. Season with salt and pepper.