It’s a very easy dish. And I think it keeps the nature of king oyster mushroom.
First, cut king oyster mushrooms into slices. Then heat some oil in the pan. Spread mushroom slices and fry them. When downside turns golden brown and curly, flip them over. Sprinkle some salt and black pepper at the same time. When the other side also turns golden brown, it is done. Very easy and quick.
Ingredients:
Chicken (cut into small dices. Marinated with a little salt, cooking wine, light soy sauce and cornstarch)
Carrot & cucumber ( both chopped into small dices)
Oil
Pixian bean sauce
Sugar
Because my husband doesn’t like peanuts, so I didn’t use peanuts here. There are peanuts in authentic Kung Pao Chicken.
1. Heat some oil in the pan. Put in chicken bits. Stir fry till chicken turns white in color. The take them out.
2. Put carrot bits in and stir fry for around 2 mins. Then add in cucumber bits. Stir fry for another min. And take them out too.
3. Add 1 tsp Pixian bean sauce in the pan. ( Pixian bean sauce is commonly used in Sichuan dishes. It is spicy and salty. If you don’t want it to be very spicy, you can use less). Stir fry till the oil turns red.
4. Add in chicken together with carrot and cucumber. Stir fry evenly.
5. Add in 1 tsp sugar. Quick stir fry evenly.
In a small bowl, mix melted butter, a little salt, black pepper and mixed herbs.
Use a fork to poke a few times on mini sausage. Cut puff pastry (or roti prata) into long and thin strips. Dip the sausage in butter first. Then roll it with pastry strips. Brush egg mixture on the pastry’s surface.
Preheat oven to 180 degree C. Bake for 25mins.
1. Heat a little butter in the pan. Put in minced garlic. Stir fry a bit.
2. Add in asparagus. Stir fry till the color turns darker.
3. Put shrimps in the pan. Stir fry with asparagus till done.
4. Spread some salt, black pepper and mix herbs. Stir evenly.
5. Turn off the stove. Mix cooked pasta with asparagus and shrimps well.
It’s super easy. All you need are one banana, one puff pastry (or you can use a roti prata pastry like I did), one egg.
1. Cut roti prata in two halves.
2. Put banana slices on one half. And put the other half on the top.
3. Use a folk to press the edge. Put banana pie back to fridge for 10 mins.
4. Preheat oven to 180 degree C.
5. Brush egg on the pie’s surface. And bake for 25 mins.
When it’s almost done, the whole kitchen is full of good smell.
My husband loves it and soon finished it.
It’s an easy soup to make.
Ingredients:
Chicken ( I used 2 big chicken wingsticks)
Shiitake
Bamboo shoot ( cut into medium pieces)
Carrot ( chop into medium pieces)
Snow pea ( put in boiling water for 1 min. Take out and drain)
Oil
Light soy sauce
Salt
Hot water
1. Heat a little oil in the pot. Put in chicken. Stir fry a bit till the color turns a bit golden.
2. Add in carrot and bamboo shoot with a little light soy sauce. Stir fry a little.
3. Pour in hot water covers all ingredients. If you have soup-stock, that’ll be better. Add in several shiitakes. Cover the pot with lid.
4. When all ingredients are done, add in snow peas. Then simmer for another 4 or 5 mins. Spread some salt.
Part A:
Butter around 25g
Chocolate 40g
Heat butter and chocolate in a bowl which is in hot water.
Keep stirring till they melt.
Remove them from hot water to get cool.
Part B
Whip an egg with around 15g sugar till the color becomes light.
1. Pour Part B into Part A. Do make sure the chocolate is cool already.
2. Put around 15g flour into the mixture. Stir evenly. Then put the bowl into fridge for 30 minutes.
3. Preheat oven with 200 degree. Brush butter onto the inner wall of baking bowl.
4. Pour the chocolate mixture into baking bowl.
Put into oven for ten minutes.
When there are some small cracks on the surface of cake, the cake can be removed from the oven.
If you like, you can spread some icing sugar.
Try to scoop it with a small spoon.
And you will be surprised!
1. Cut stingray fillet into small pieces and marinate it with a little salt, cooking wine, light soy sauce and corn starch.
2. Heat some oil in the pan. Put stingray pieces in. Stir fry them till a bit golden brown.and take them out.
3. Stir fry chopped garlic in the pan. Then add in chopped vegetables ( I used carrot and celery. Carrot was cut into thin slices, and celery was cut into small pieces). Stir fry till vegetable gets softened.
4. Put stingray in the pan. And stir fry with vegetables. Add in a little light soy sauce and a little water.
5. Quick stir fry a bit. If it tastes plain, add in a little salt. And it’s done.
It’s an easy and quick dish.
1. Cut French beans into medium pieces. Or you can just break them by hands.
2. Heat some oil in the pan. Put in chopped garlic and stir fry a bit.
3. Put in French beans. Stir fry till their color turns dark green.
4. Sprinkle some salt. And pour in water covers half French beans.
5. Cover the pan with lid for a while. Stir them a bit. And braise for a while till water is almost dry.
6. Add in 1 tsp oyster sauce. Quick stir fry evenly. And it’s done.
Ingredients:
Butter 80g
Sugar 140g
Egg 1
Flour 140g
Milk 2 tsp
Baking Soda 1 tsp dissolved in milk
Baking powder 1 tsp
Bananas 2
Vanilla 1 tsp
Salt 1 pinch
Cinnamon powder 1 tsp
1. Cream butter and sugar till light and fluffy.
2. Add in egg, vanilla and baking soda that’s dissolved in milk. Stir well.
3. Add in bananas. Stir well.
4. Add in flour, salt and cinnamon. Mix them well and pour into baking pan.
5. Preheat oven to 180 degree C and bake for 30-40 mins.
The cake is very moist and full of fresh banana flavor. My husband is a big fan of it.
Cooking For Fun 