Tag Archives: delicious

Dried Noodle with Eggplant Sauce

Recently, noodles become the most frequently-seen dish on my table. When I am too busy to cook, I turn to noodles. When I don’t know what to eat, I turn to noodles. Noodles are really my good friends.

Eggplant is always my good friend. So I decide to put both of my good friends in one dish. And ……. eat them. 🙂

1. Chop eggplant into medium strips. Black fungus and green chili into shreds. Also prepare chopped garlic.

2. Heat a little oil in the pan. Fry fish Ngoh Hiang slices a bit. You can also choose minced pork.

3. Add in eggplants. Fry till soft.

4. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, and 1 tsp sugar. Mix well.

5. Pour in 1/4 cup water. Also add in black fungus. Simmer a bit.

6. When the water reduces, add in a little starch water.

7. Add in garlic and chili. Quickly stir fry a bit. Season with salt.

Pour eggplant over cooked and drained noodles.

Roasted Ribs

1. Peel off the white layer on the back of the ribs. So that ribs can be better seasoned and cut.

2. Prepare the seasonings: 1 tablespoon black pepper, 1 tablespoon paprika powder, 1/2 tsp ginger powder, 4 cloves of minced garlic, 1 tablespoon sugar, 1/2 tablespoon salt. Mix them well. Then sprinkle them onto the ribs and rub with finger to help the flavor go in. Wrap the ribs with plastic to put into fridge for 2-3 hrs or overnight.

3. Wrap ribs with aluminum foil. Put into 140 degree C oven for 2 hrs.

4. Open the foil up. Turn to 200 degree C and bake for another 15 mins.

5. For the sauce: 1 tablespoon hoisin sauce (main sauce for char siew pork), 1 tablespoon tomato sauce, 1 tsp light salt sauce, 1/2 tablespoon sugar. Mix them well. And brush onto the ribs. You can use any sauce you want. There is some hoisin sauce left in my fridge, so I give it a try.

6. Into the 200 degree C oven for 15 mins.

Ready to serve.

You don’t even cut the ribs with knife. It’s very easy to pull it off by hands. Very tender and juice.

My husband can’t stop licking his fingers and keep saying delicious. 🙂

Improved Spring Onion Pancake Recipe

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.

Curry Pork Chop Rice

I have cooked fried pork chop for many times.

1, sprinkle salt and black pepper over pork chop.

2. Coat pork chop with flour.

3. Dip in egg.

4. Coat them with bread crumbs.

5. Deep fry till golden brown.

For the curry part, I use curry powder.

1. Add 2 tablespoon curry powder in pan.

2. Add in 1/2 cup water and 2 tablespoon honey. I used honey to make it less spicy. If you want it to stay spicy, you can add less honey.

3. Bring to boil. Then reduce to condensed.

Put fried pork chop and rice in a plate. Top rice with a fried egg. Then pour curry sauce over it.

Tom Yam Gong Soup

My husband and I had very good Tom Yam Gong Soup when we were in Bangkok. I really love it. Can’t wait to try after we come back.

I bought Tom Yam Gong paste from supermarket.

It’s a really quick soup.

1. Add 400 ml water in the pot. Add in chopped blue ginger and lemongrass. Bring to boil.

2. Add in whole pack of Tom Yam paste. Also with a little coconut milk to reduce its spiciness.

3. Stir with low heat. When boil again. Add in Prawns and straw mushroom. Simmer for several mins till Prawns are cooked.

4. Add in chopped onion, red chili, coriander and squeeze in a little lime juice. Boil for another 1-2 mins.

Serve hot.

Nice soup.

If there is any soup left, don’t throw away. Pour it over cooked noodles. Very delicious!

Pineapple Rice

I bought a whole pineapple from supermarket. Cut at the 1/3 height. Use knife and spoon to scoop the pineapple out. Set the pineapple shell aside. Cut the pineapple into small chunks.

I also used a pineapple rice paste bought from supermarket.

1. Clean Prawns. Take off the head and shell.

2. Heat a little oil in the pan. Fry the Prawn head and shell. Then discard them.

3. Sauté sausage dice and Prawn for around 3-5 mins till Prawns turn red.

4. Add in cooked rice and paste. Quickly stir fry for 2-3 mins.

5. Add in pineapple chunks and thawed vegetables ( I used frozen green peas). Stir fry for another 3 mins.

6. Place fried rice into pineapple shell. And serve hot.

Green Curry Chicken

The green curry paste I used was bought from supermarket.

1. Heat a little oil in the pan. Add in chopped ginger and curry paste. Stir fry till aromatic.

2. Pour in 1 small pack of chicken stock and 150 ml coconut milk. Stir well and bring to boil.

3. Add in chicken. I cut chicken into slices before cooking so they would be easier to be cooked.

4. Simmer for around 10 mins. Add in French beans, chopped onion and red chili. Simmer for another 3-5 mins.

5. Squeeze in a little lime juice before serving.

Yummy!

Perfect to go with rice or noodle!

Sweet & Sour Sauce Prawns

1. Clean the Prawns. Cut off the whisker. Poke in the second last segment with a toothpick and pull out the intestine.

2. Heat some oil in the pan. Put all the Prawns in. Stir fry till each side turns red.

3. Pull Prawns to the side of the pan. Add in chopped garlic & ginger. Sauté till aromatic.

4. Add in 2 tablespoon tomato sauce. Stir fry with Prawns.

5. Add in 1 tsp cooking wine, 1 tsp light soy sauce and 1 1/2 tsp sugar. Quick stir to mix them well.

6. Pour in 4 tablespoon hot water. Cover the pan with lid. And simmer for 2-3 mins.

7. Remove lid. Turn to high heat. Reduce the sauce.

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!

No-failure Oven Roasted Chicken

I tried it several days ago and my husband loved it.

First, prepare marinade. In a sauce pan, add in several ginger and garlic slices. Pour in 50 ml cooking wine and 100 ml light soy sauce. Add in 3 tablespoon sugar and bay leaves. Turn on the stove and heat it till sugar melted. Then turn off the stove and set it aside.

For the chicken, here I used a half chicken. Use a toothpick to poke it several times so that marinade can work better.

Put chicken in a zip bag or a container. Pour the marinade in. Give it a good massage. Then put the lid on and put into fridge for overnight or even longer like one day or two days.

When it’s ready to cook, preheat oven to 190 degree C. Bake for 40 mins.

You can wrap the chicken wing with aluminum foil to prevent it getting burnt. ( I should’ve done that earlier).