Tag Archives: cooking

Chinese, egg

Scrambled Eggs With Pea Seedlings

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1. Prepare all the ingredients:

3 beaten eggs

1 small pack of pea seedlings around 200g

2 chopped cloves of garlic

Oil

Salt

Light soy sauce

Cooking wine

2. Heat a little oil in the pan. When the oil is heated, pour in beaten egg. Once bottom egg solidifies, stir egg with chopsticks. Set them in plate when scrambled egg is done.

3. Heat oil in the pan again. Sauté garlic till aromatic. Add in all the pea seedlings. Stir fry for around 2 mins or till pea seedlings becomes dark green and soft.

4. Add in 1 tsp cooking wine to remove the grass smell. Also add in 1 tsp light soy sauce. Stir fry a bit.

5. Add in scrambled egg. Stir fry evenly. Season with salt and serve hot.

Chicken

Not-so-spicy Spicy Chicken Thighs

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I was trying to make some spicy roasted chicken. But they turned out not so spicy. So I came up with that funny name. 🙂

1. Place chicken thighs in a big bowl. I only used two since it’s only for me and my husband.

2. Then I added 2 tablespoon chili powder, 1 tablespoon five spice powder, 1 tsp salt, 1 tsp black pepper, 1 tablespoon paprika powder, and 1 tsp ginger powder. I thought chicken would be spicy enough. And I marinated them for like 3 hours.

3. Preheat oven to 200 degree C. In the oven for 25 mins. Chicken skin will become very tightened and dry.

4. I was worried chicken would be too spicy for my husband. So I mix 1 tablespoon honey and 1 tablespoon tomato sauce ( my plan was chili sauce) and brush it onto the chicken. Roast for another 5 mins.

And there they are:

Should’ve be spicy but turned out not.

Still my husband loved them. Flavor really goes in and very tasty.

mushroom, Pork, Uncategorized

Pork Chop With Mushroom Sauce

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1. Hit pork chop with the back of knife. Cut the edge of pork fat so that chop won’t curl up during cooking.

2. Season pork with salt and black pepper.

3. Heat a pan. Add in olive oil. When the oil is very hot, put the chop in.

4. Flip over when the downside turns golden brown.

5. Add in thyme and 2 cloves of garlic. Also cut in 2 tablespoon butter.

6. Flip again when the other side is golden. Use a spoon to scoop hot butter over chop. Fry for another 3-4 mins.

7. Set pork chop aside for later use. Don’t wash the pan. Use the same pan to cook mushroom.

8. Heat the same pan. Add in mushroom slices. Stir fry till mushroom softens.

9. Pour in 1/2 cup chicken stock. Turn to low heat. Simmer for several mins.

10. Season with salt and pepper. Dissolve 2 tsp corn starch in a little water.

11. Pour starch water into pan. Stir evenly.

Serve pork chop with mushroom sauce.

Cake

Fried Carrot Cake

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1. Cut carrot cake into medium cubes. I bought carrot cake from local supermarket.

2. Place them in a big bowl. Add in corn starch. Shake a little bit to let carrot cake be coated with starch evenly.

3. Fry carrot cake in oil till starch layer turns hard. Set them aside.

4. Heat a little oil. Sauté 2 cloves of chopped garlic till aromatic. Add in shreds of 1 small carrot. Stir fry for 2 mins.

5. Add in chopped cabbage, bean sprouts and spring onion. Stir fry for 2 mins.

6. Add in 1 tablespoon tomato sauce, 1 tablespoon chili sauce and 1 tablespoon Thai chili sauce. Stir fry evenly.

7. Add fried carrot cake in. Mix evenly and season with a little salt.

Chinese, Pancake

Improved Spring Onion Pancake Recipe

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I was born and grew up in Northern part of China, where the main food of every meal is almost all made from flour. My mom may not be a very great cook to deal with different dishes, but she really has something in cooking Chinese wheat flour food. She’s very good at making dumpling, buns, and my favorite all the time – spring onion pancake.

This summer when my husband and I went back to my hometown and spent some time there. My mom cooked spring onion pancake for us.

They are the best spring onion pancake I’ve ever had. Crispy outside but soft, juicy and tasty inside. I really wanted her to open a spring onion pancake store so that other people won’t miss such a delicious food. On the other hand, if she really opens one, I’m afraid I will have too much everyday and the shop will go broke. 🙂

Anyway, I asked my mom how come she can make such nice pancake while mine are hard and plain. She told me the secret is hot water. I used to mix flour with cold water. My mom used 1/3 hot water first then cold water for the rest.

Let dough rest for a while so that flour and water will combine perfectly. Divide dough into several smaller ones. Flatten each of them with rolling pin. Then spread a little oil, salt, black pepper (my mom actually used Sichuan pepper powder) and most importantly chopped spring onion evenly. Roll the thin layer from one end to the other to make it into a roll. Fold one end to the other end. Press with palm gently. Fry in pan till both sides turn golden brown.

Mine are not so nice as my mom’s. But they taste much better than the ones I made before.

Noodles

Quick & Easy Fried Noodles

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When I don’t have much time to cook, I always choose fried noodles to make a simple but delicious meal.

Vegetable part:

1 small onion, 1 stalk leek, 1 small carrot, 1/8 head of casbahs, 1/2 cup bean sprouts.

Expect bean sprouts, chop other vegetables into shreds. Cabbage can be a little thicker.

Prepare sauce:

1 tablespoon light soy sauce

2 tsp sesame oil

2 tbsp dark soy sauce

1 tsp sugar

Mix them well in a small bowl.

If you choose raw noodles, you need to precook them in hot water. If you choose cooked noodles, then skip this step.

1. Heat 1 tablespoon oil in the pan.

2. Sauté onion first till aromatic. Add in carrots, stir fry till softened.

3. Then add in cabbage, bean sprouts and leek. Stir fry for 1 min. Add in 1 tsp shaoxing wine to remove the grass smell of bean sprouts.

4. Set vegetables apart.

5. Wipe the pan clean and dry. Heat 1 tablespoon oil.

6. Place cooked noodles inside. Don’t stir them immediately. Let them get a bit golden brown.

7. Stir fry noodles. Add in 1/3 sauce along the pan. Stir fry evenly.

8. Every time add in 1/3 sauce and stir fry for 1-2 mins.

9. Put all the fried vegetables in. Blend evenly.

Serve with fried egg if you want.

Beef, Uncategorized

Stir Fry Beef With Bitter Gourd

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1. Prepare beef slices. You can buy a chunk of beef and cut into slices or you can just buy beef slices like I did.

2. Place beef slices in a bowl. Add in 1 Tbsp oyster sauce, cooking wine 1 tbsp, black pepper 1/2 tsp, salt 1/4 tsp, baking soda 1/4 tsp, water 1 tablespoon. Mix them by hand evenly. Let them rest for 10 mins.

3. Add in 2 tablespoon corn starch and 2 tsp cooking oil. Mix well. Let them be marinated for 30 mins.

4. Prepare bitter gourd. Cut 1/2 big bitter gourd open. Remove the seed and white part. Cut them into medium slices.

5. Place bitter gourd slices in a bowl. Sprinkle 1 tsp salt. Rest for a while. Boil in hot water for 2 mins. Then soak in cold water and drain.

6. Heat a pan. Add in 1 tablespoon oil. Add beef in. Quickly separate them. Stir fry a bit. Add in 1 tablespoon light soy sauce, 1 tbsp cooking wine and 1 tsp oyster sauce. Stir fry evenly till no more red color. Set beef aside.

7. Heat pan again. Add in 1 tsp oil. Stir fry butter gourd. Add in 1 tablespoon sugar. Fry for 1 min. Add in beef to blend evenly.

Serve hot.

Vegetables

Sweet & Sour Eggplant

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Eggplant is one of my favorite vegetables. Yet, it’s hard to cook eggplant well without frying. This dish also needs frying which means a lot of oil is used.I have to admit that it’s not very healthy, but it’s very delicious.

1. Cut eggplant into cubes. Place them in a big bowl. Add in 2-3 tablespoon flour. Mix eggplant with flour to let them be coated with a little flour.

2. Deep fry eggplant till golden brown. Set aside on kitchen towel tissue to absorb oil.

3. Heat a pan. Add in 1 tsp oil. Sauté 2-3 cloves chopped garlic and 1 chopped red chili till aromatic.

4. Add in 1/2 1 tablespoon vinegar, 1/2 2 tablespoon sugar and 1 tablespoon light soy sauce. Stir well.

5. Put in all the fried eggplant. Stir fry to mix eggplant with sauce till sauce thickened.

Serve hot.

https://flic.kr/p/25xUBAZ

Chicken, mushroom

Braised Chicken With Shiitake Mushroom

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香菇炖鸡

1. Cut chicken into medium chunks. I used 3 whole chicken wings and cut them at the joint. So 1 wing can be cut into 4 pieces. You can also choose boneless chicken leg, better with skin on.

2. Hot pan. Cold oil. Fry chicken till golden brown.

3. Add in 2 or 3 ginger slices. Sauté a bit. Shiitake mushrooms in. Stir fry till aromatic.

4. 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 2 tsp dark soy sauce, 1 tablespoon oyster sauce and 1 tablespoon sugar. Mix all ingredients well.

5. Pour in hot water covers evenly ingredient. Bring to boil. Turn to low heat and simmer for 20 mins.

6. Remove lid. Turn to high heat. Reduce the sauce and garnish with chopped spring onion or leek.

Quick recipe, Uncategorized

Scallop & Asparagus Stir-fry

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1. Cut scallops into two thinner pieces. Peel the asparagus and cut them. Also prepare several carrot slices to garnish the dish.

2. Boil a pot of water, add in 1 tsp salt. Blanch asparagus and carrot for 1 min. Rinse under water and drain them.

3. Heat a pan. In with 1 tablespoon oil. Sauté a little garlic & ginger slices. Add in scallops. Fry each side for 1 min.

4. Add in asparagus and carrot. Quickly blend them.

5. Add in 1 tsp cooking wine, 1 tsp light soy sauce and a little salt to season. Stir fry evenly.

6. At last, in with a little starch water.