Tag Archives: creamy

Creamy Mushroom Sauce Chicken Breast

  1. Prepare 2 chicken breasts. Sprinkle salt and black pepper over both side.
  2. Heat a pan. Drop in 3 tbsp butter.
  3. When butter melts, add chicken breast in. Fry for about 3 mins or till golden brown color. Then flip over and fry the other side till golden brown.
  4. Turn to low heat. Cover the lid. about 3 mins for each side.
  5. Use a spoon to scoop butter and pour over the chicken for several times.
  6. Set chicken in a plate.

  1. Use the same pan to fry mushroom with the rest butter.
  2. Deglaze with 1/2 cup red wine. Boil for a while to let the alcohol evaporate.
  3. Add in 200g cream, and blend well.
  4. Add the chicken back into the pan. Simmer with low heat to reduce the sauce.
  5. A little mixed herbs will add more flavor.

 

Creamy Mushroom Soup

1. Prepare mushroom (cut into slices, about 250g), 1/2 chopped onion, 2 cloves of chopped garlic.

2. Heat a pan. Cut in 1 tablespoon butter, also add in 2 tsp olive oil. When butter melts, add in onion and garlic. Stir fry till onion turns transparent.

3. Add in mushroom, also sprinkle salt pepper and dried herbs. Stir fry till mushroom turn soft. Add in 1/2 cup flour. And stir fry evenly.

4. Pour in 1 cup stock. Bring to boil first, turn to low heat and simmer for 5 mins.

5. Pour everything into a blender. Blend till smooth.

6. Pour back to pot. Add in cream or milk. I only had milk in the fridge, so I have no choice.

7. Stir slowly to mix well. Season with salt and pepper.

Creamy Mushroom Sauced Linguine with Salmon

A perfect simple and quick meal for rushing hours.

1. Cook linguine according to the instruction and set aside.

2. Season salmon with salt and pepper. Heat a pan. Add in a little oil. Sear salmon with skin side down for 2-3 mins. Then flip over and fry for another 2-3 mins. And fry each side for another 1 min. Set salmon aside.

3. No need to wash pan. Use the same pan. Add in a little extra oil. Fry mushroom slices.

4. Add in a little chopped garlic. Sauté a bit.

5. Pour in 1/2 cup stock or water. Simmer mushroom for a little while, like 3 mins.

6. Add in 2-3 tablespoon cream. Stir well. Put cooked linguine in. Blend well.

7. Season with salt, pepper and mixed herbs.

Serve with salmon.

https://flic.kr/p/2dv1w7F

Chicken Chop with Mushroom Sauced Linguine Recipe

This is a simple combination with meat, vegetate and noodles. Perfect for a rush meal.

For the chicken chop, I used boneless chicken leg.

  1. Sprinkle salt and lack pepper over bother sides of boneless chicken leg.
  2. Heat a pan. When the pan is hot, put the chicken in with skin side down to sear the chicken. Since chicken leg contains fat, I didn’t use an extra oil. Frying needs a bit more patience. Fry both sides till golden brown. Skin will become crispy. Set fried chicken aside.

https://flic.kr/p/Q1sgXy

  1. Use the same pan to fry mushroom in chicken oil. Also add in a little chopped garlic and fry for 2-3 mins. Cut in 1 tablespoon butter. When butter melted, add in 1/4 cup heavy cream. Stir with low heat. Season with salt and black pepper. If you don’t have heavy cream, you can use flour. When butter melted, dissolve 1 tablespoon flour in 1/4 cup water or stock. Pour it into the pan. Also pour in 1/4 cup milk and you will also get smooth and creamy sauce in this way.
  2. Add cooked linguine into the mushroom sauce and mix well.

https://flic.kr/p/Q1sgWb

Serve chicken chop with linguine. A very simple but yummy meal.

Creamy Mushroom Linguine

1. Heat a pan on stove. Add in 1 tablespoon olive oil.

2. When oil is hot, add in 2 cloves of chopped garlic. Stir fry till aromatic.

3. Add in 1 chopped small shallot. Stir fry till transparent.

4. Put in all the mushroom slices. Stir fry a bit. Turn to low heat, cover the lid. Juice will come out. Simmer for a little while.

5. Pour in 1/2 cup milk. Bring to boil. Zest in cheese. Stir to melt.

6. Season with salt, black pepper and mixed herbs.

7. Dissolve 1 tablespoon flour in a little water. Pour the flour water into pan. Stir to condense sauce.

8. Off the stove. Put in cooked linguine. Blend well.

Mushroom Pasta with Seared Scallop

For the seared scallops, please refer to:

https://foodrecipe33.com/2018/02/19/seared-scallops/

1. When the scallops are done, take them out. There will be some butter left, use the same pan to fry mushroom.

2. Also add in some chopped garlic, sauté with mushroom till brownish.

3. Add in 3 tablespoon pasta stock. Simmer for 2-3 mins.

4. Pour in 1/2 cup milk. Sprinkle shredded cheese. Stir a bit to let cheese melt.

5. Season with salt and black pepper.

6. Add in cooked pasta. Give it a good mix.

In the plate and top with seared scallops.

Shrimp Spinach Pasta

1. Add 20g butter in the pan. When butter melts, add in fresh shrimps. Fry till pink.

2. Add in 2 gloves chopped garlic, sauté till aromatic.

3. Pour in 2 tablespoon white wine. Season with salt and black pepper. Simmer for 1 min.

4. Take the shrimps out and set aside. Pour 1 cup milk into pan. Bring to boil, add in 1/2 cup shredded cheese.

5. Stir to let cheese melt. Add in spinach, boil for 1 min.

6. Add all the shrimps and cooked pasta in the sauce. Mix well.

Fried Creamy Custard

It’s a very popular dessert in China. I remember I had it when I was very little. Crispy outside, creamy and soft inside.

Ingredients:

Milk 250g

Corn starch 30g

Sugar 25g

Put all these three ingredients in a sauce pan. Heat it and bring to boil. Turn to low heat. Keep stirring and it will become more and more condensed. When there is no flowing milk and bubbles start to come out, turn off the heat.

Prepare a container, line it with plastic wrap. Pour the custard inside. Flatten the surface with a spoon.

Cover the container with a lid and put into fridge.

When the custard is ready, it will be as firm as tofu. Cut it into shapes you like, cubes or long strips. Sprinkle flour over them. Make them evenly be coated with flour. Then dip in the egg and bread crumbs. Deep fry till golden brown.

Inside is soft like silky tofu. But it’s sweet, so it also tastes like ice cream.

It’s the first time for my husband to try it, he loves it very much.

Prepare a Christmas Feast with a King Crab

Yesterday when my husband and I were buying groceries in a supermarket, we noticed there was sale of king crab. Turkey is too big for us to have for Christmas, so a king crab sounds a good idea.

Today when I got up, the first thing I needed to do is to defreeze the king crab we bought. Then I disassembled it into several parts.

For the central body, I took the Shell off. Then picked the meat out. Heat a pan, melt a small piece of butter. Put the meat in. Sauté a bit. Add in 1 tablespoon flour. Quickly stir. Then add in 3-4 tablespoon milk. Stir slowly and evenly to let it reduce to white sauce. Put the crab meat white sauce into the shell. Sprinkle cheese. Put into oven ( 200 degree C, 8-10 mins) or till cheese melts.

Crab legs can be divided into three parts: thigh (fat end), middle parts and thin end parts.

For the fat thigh, I used them to cook spaghetti:

Heat a piece of butter in the pan. When melted, add in crab leg. Stir fry a bit. Then add in chopped garlic. Stir till aromatic. Pour in a little white wine. Simmer a little. Season with salt and black pepper. Add in chopped parsley and cooked spaghetti. Quickly stir evenly.

For the middle crab leg parts, I roast them with garlic butter. Put a small chunk of butter in a bowl. Add in chopped garlic, a little salt and pepper. Blend well. Cut half the shell off ( or even less). Then spread garlic butter onto meat. Put into oven. 180 degree C and 20 mins.

For the thin ends, I cut them into smaller pieces. Marinate with a little cooking wine and corn starch. Heat a little olive oil in the pan. Put the crab leg pieces in. Stir fry for 2-3 mins. Add in chopped ginger and spring onion. Quickly stir fry. Add in a little cooking wine, light soy sauce and oyster sauce. Quickly blend evenly and serve hot.

For the claws, I used them to cook light soup. Put crab claws, corn pieces, Chinese yam, mushroom, ginger shreds and spring onion pieces into a pot. Pour in 1 1/2 bowls of water. Turn to high heat. When water boils, put in salmon slices. Turn to middle heat and cook for 3 mins. Add in 1 tsp sweet cooking wine and salt. Cook for another minute.

And that’s it. Our Christmas feast made by a king crab.

Merry Christmas everyone!

Butter Crab

1. Clean crabs and tear them into smaller pieces. I used two medium mud crabs. I also crack the claws.

2. Dust crab pieces with salt and cornstarch.

3. Heat some oil in the pan. Shallow fry the crab till about half-cooked.

4. Dish crab out. Leave a little oil in the pan. Heat again. Sauce chopped garlic, chili and curry leaves ( I didn’t have curry leaves, so I just added some chopped spring onion).

5. Put in a piece of butter into pan. After melted, put crabs back in. Stir fry for a minute or two.

6. Pour in 1/2 cup milk. Turn to high heat. When it boils, turn to medium heat. 

7. Cover the pan with lid. And simmer for 5 mins.

8. Remove lid. Stir fry for another 2 or 3 mins. Milk will reduce again.

9. Pour in one beaten egg. Quickly stir it. And milk will be dry. Stir fry a bit to let egg sauce sticky to crab.

Ready to serve.