This is a very easy recipe.
1. Preheat oven to 200 degree C.
2. Wash corn clean under water. Wipe it with kitchen towel to make it dry.
3. Sprinkle a little salt over the corn.
4. Brush corn with some butter.
5. Into the oven and bake for 5 mins.
6. Flip it over and brush a little extra butter and bake for another 5 mins.
This is a completely new vegetable to me. I have never heard about it, never seen it before.
This is how they look like:
It also has the name: four-angled beans and dragon beans.
They look kind of strange to me at the first sight. I was very curious whether those small leaves are edible or not. And if it is hollow or there are seeds inside.
I bought them last night, and couldn’t wait to cook them today.
I trimmed the two ends and cut them into slices.
They are kind of in star shape. And yes! There are seeds inside. Their smell is not pungent and a bit like long beans.
I decided to cook it in a way similar to how I cook French beans.
Beans are chewy and taste a bit sweet. I like them.
I was really worried that could I get food poisoning. But so far so good. No vomiting, no stomach ache, no diarrhea. 🙂
I’m so exiting that I knew new vegetable today and I cooked it!
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.
Simple and easy.
And also yum!
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.
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. 🙂
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.
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!
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.
This post is actually connected to the last one (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.
Very easy and nice soup.
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.
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. 🙂
Cooking For Fun 