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.
1. Chop 4 cloves of garlic, 2 red chili, a small chunk of ginger. Put them in a small bowl, add in 1 tsp oil, mix well.
2. Heat a pan on stove. Add in garlic, ginger and chili mixture. Also add in 1-2 tablespoon curry powder. Sauté till aromatic.
3. Put crab in the pan. Sauté for 1 min.
4. Pour in 400ml coconut milk and 1 cup water. Stir to mix.
5. Add in 1 tablespoon salt, 1 tablespoon sugar and 1 stalk lemon grass. Turn to low heat. Simmer for 10-15 mins.
6. Pour in 100 ml coconut cream. Bring to boil. And ready to serve.
Ginger milk curd （姜撞奶 jiang zhuang nai)is a popular dessert in Guangdong area.
Ingredients:
Milk 120g
Fresh ginger juice 20g (if you don’t want it to be very strong, you can cut down a bit.)
Sugar 15g
1. Pour milk into a pot. Turn to low heat.
2. When small bubbles show up around the pot, add in sugar. Slowly stir to let sugar dissolve.
3. Turn off the heat. Set aside to cool down a bit till around 70 degree C.
4. Put ginger juice in a bowl. Quickly pour milk into ginger juice. Cover the bowl with a lid for 2 mins.
The milk ginger curd is done. The surface is already solidifried, and looks like bean curd. Very soft.
If you are a girl and you are suffering painful menstruation, you can try this dish. It will make you feel warm, especially your tummy. 🙂
For the meatball recipe, please refer to:
I used the recipe of beef patty for beef burgers.
Sometimes, I like to make some extra meatballs and freeze for later use. It’s very convenient.
1. Heat some oil in the pan. Add in meatballs and bring to brown.
2. Add in 1 cup of chopped tomato. Stir fry a bit.
3. Pour in 250 ml stock and 1/2 cup milk. Sprinkle 1 tsp mixed herbs. Bring to boil. Then simmer for 15-20 mins.
4. Add in 1/2 cup shredded cheese.
5. Stir to melt cheese and add in cooked pasta. Blend well.
6. Season with salt and black pepper.
The other day when I was shopping for cooking ingredients in the supermarket, I found Meigan cai at the dry goods shelf. It is quite new to me, since I only know one dish about it is Pork with Meigan Cai (Meicai Kou Rou). I’m very willing to try new ingredients when cooking. That’s also why I spend a lot of time in supermarket and I love to go to supermarket to hunt for different kinds of ingredients.
I bought one pack of Meigan Cai. And the second day I decided to make Meigan Cai Pork Pancake.
Prepare dough with flour, water and yeast. Cover the dough ball with plastic wrap and let it rise for 2 hrs.
Meigan Cai is cover with salt. So I rinsed it under water till no salt left on surface. Then soak them in water for 30 mins. Change water once or twice.
Minced pork was also bought from supermarket. 🙂
Chop minced pork with a little ginger, 1 stalk of spring onion and Meigan Cai till fully mixed. I tried only chop ginger and spring onion then stir with pork before. But it didn’t turn out good. Cause the filling won’t cling together and taste not good.
Add in 1 1/2 tsp light soy sauce, 1 tsp oyster sauce, 1 1/2 tsp sugar, 1 tsp oil, 1 tsp sesame oil and 1/2 tsp white pepper powder. Stir with chopsticks evenly.
Divide dough ball into several small ones. Use rolling pin to make it thinner. Place pork filling in the middle. Pinch the edges. Let them rest for 10 mins before frying.
Brush oil in the pan. Place pancakes in. Fry two sides till golden brown. Pour in water reaches half height of the pancakes. Cover the lid and turn to medium heat. Fry for 3-5 mins for each side. Then remove the lid and wait till the water dries up.
Serve hot.
This dish is famous in Huaiyang Cuisine. It has two Chinese names – 红烧狮子头Hong Shao Shi Zi Tou ( “Hong Shao” means braised in brown sauce, “Shi Zi Tou” means “lion head”. 🙂 of course, it doesn’t mean the real lion head.) and 四喜丸子Si Xi Wan Zi.
Si Xi Wan Zi actually belongs to Shandong cuisine. But it’s cooking method is same with braised meatball ( Hong Shao Shi Zi Tou). The difference is that there are four meatballs in Si Xi Wan Zi.
“Si Xi” means lucky, fortune, longevity, and joy. So this dish represents good wishes for life.
For meatball:
Minced pork 250g
Water chestnuts 50g
1/2 beaten egg
Bread crumbs 1 tablespoon
Minced ginger 1 tsp
White pepper 1/2 tsp
Light soy sauce 1 1/2 tsp
Dark soy sauce 1 tsp
Oyster sauce 1 tsp
Chop minced pork with ginger and water chestnuts till mixed together.
Add the rest ingredients into pork. Stir well till fully and evenly mixed.
Use hand to throw mixed pork into bowl several times to press the air out to make sure the meatballs won’t fall apart during cooking.
Divide minced pork into 4 parts and make them into meatballs.
1. Deep fry meatballs in oil. At first turn to high heat to let the meatballs shell becomes hard immediately. Then turn to low heat. Fry till golden brown. Take them out. Set aside to drain.
2. Add 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp oyster sauce in a pot. Pour in 1 cup water. Bring to boil.
3. Put meatballs in. Simmer for 15-20 mins with low heat.
4. Take the meatballs into plate. Add corn starch water into the pot. Turn to high heat to reduce the sauce.
5. Pour the sticky sauce over the meatballs.
1. Cut pork into one-bite size. Put pork cubes in a bowl. Add in 1 tablespoon light soy sauce, 1 tablespoon sweet cooking wine, 2 tsp sugar, 2 tsp oyster sauce. Mix them well and let them marinate for 30 mins.
2. Coat marinated pork with corn starch. Don’t discard the marinade.
3. Fry pork cubes till golden brown and the shell becomes very hard.
4. Heat a little oil in the pan. Sauté chopped garlic and ginger till aromatic.
5. Add in 2 tablespoon sweet chili sauce, 1 tablespoon marinade and 1/4 cup water.
6. Bring to boil. Then add in the fried pork and simmer for a while till sauce reduces.
7. Add in onion, red pepper and asparagus. Stir fry for 3 mins and let the sauce becomes very condensed.
Serve hot.
I found a pack of green bean wide Vermicelli in a corner at the small supermarket near my home. I was very curious about it, because it’s my first time to see Vermicelli made from green beans. And more surprisingly, it’s from Qufu city, Confucius’s hometown, and it’s also a city next to my hometown. But I have never heard about it before. I really couldn’t control my curiosity, so I bought one pack. 🙂 really want to figure out how this transparent Vermicelli tastes.
I boil 100g green bean wide vermicelli in boiling water for 8 mins according to the instruction on the package. Then take them out and soak in cold water. Drain them.
1. Heat a little oil in the pan. Pour in two beaten eggs. Make scrambled egg. And set egg aside.
2. Heat the pan again. Add in a little oil if needed. Sauté chopped garlic and dried red chili till aromatic.
3. Add in spinach. Quickly stir fry with medium-high heat.
4. Once spinach turns soft and greener, add in green bean vermicelli. Stir fry for 1-2 mins.
5. Add in scrambled egg. Mix evenly.
6. Season with salt and black pepper.
Serve hot.
It’s actually not bad. Green bean vermicelli tastes like very similar to regular vermicelli made from sweet potato. But more chewy.
1. Prepare two chicken thighs. Discard the fat.
2. In a big bowl, add in 1/2 cup flour, 2 tbs bread crumbs, 1 tsp salt, 1 tsp black pepper and 1 tsp mixed herbs. Mix them well.
3. In another bowl, beat in 1 small egg and pour in 50 ml milk. Stir well.
4. Coat chicken thigh with flour first, then dip in egg and coat with flour again.
5. Heat a pan. Add in 2 tbs butter. When butter melts, put chicken thighs in. Fry each side till golden brown.
6. Preheat oven to 210 degree C. Bake chicken thighs for 15 mins. Flip over and bake for another 10 mins.
It’s a famous dish from Okinawa. I learnt it from a TV show. It is said this dish has various ways of cooking. I guess I just created my own way. 🙂
Ingredients:
Bittergourd (cut into slices)
Luncheon meat ( cut into slices)
Tofu ( cut into slices)
2 beaten eggs
Salt
Black pepper
Sweet cooking wine
Light soy sauce
1. Heat a little oil in the pan.
2. Put the luncheon meat & Tofu slices in. Fry till each side turns golden brown. Put luncheon meat & Tofu aside.
3. Add bittergourd slices in. Fry till turns a bit transparent.
4. Push luncheon meat and tofu back. Mix with bittergourd. Stir fry for around 2 mins.
5. Add in 1 1/2 tsp sweet cooking wine and 1 1/2 tsp light soy sauce. Stir fry evenly for another 1-2 mins.
6. Pour beaten egg over all ingredients. Wait till egg becomes a bit solidified. Stir slightly with ladle. Let all ingredients have a good mix.
7. Season with salt and black pepper.
Serve hot.
Cooking For Fun 