Tag Archives: food

Chinese, Pork

Chili Pork

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Stir fried chili pork is a very common dish in China. It’s a good choice to improve appetite. I personally like spicy dishes, yet my husband doesn’t. So I changed this dish to a not-so-spicy one.

Ingredients:

Pork cut into slices. (Better choose pork with a bit fat on it, it won’t taste very dry).

Green chili and red chili

Onion

Light soy sauce 1 1/2 tsp

Oyster sauce 1 tsp

Sugar 2 tsp

Water 2 tsp

Salt

Oil

1. Heat a little oil in the pan. Turn to medium high heat.

2. When the pan is very hot, put all the pork slices in. Quickly separate them and sear them into curly and a bit brown.

3. Move pork to the side of the pan. Add in chopped onion and chili. Sauté till aromatic.

4. Mix pork with chili & onion together. Stir fry for 1-2 mins.

5. Add in light soy sauce, oyster sauce, sugar and 2 tsp water. Stir fry evenly for another 2-3 mins or till water dries up.

6. Sprinkle salt to season.

Serve hot.

Beef, Pasta, Quick recipe, Uncategorized

Beef & Asparagus Pasta

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The pasta I used was pasta with eggs. Wider than linguine.

1. Prepare beef slices and chopped asparagus.

2. Cook pasta according to the instruction. Soak in cold water and drain.

3. Heat a little oil in the pan. Add in beef slices. Quick stir fry with medium-high heat. Bring to brown.

4. Add in 2 cloves of minced garlic, 1 tsp dried thyme. Mix well.

5. Cut in 20g butter. When butter melts, add in asparagus and stir fry for 2 mins.

6. Pour in 2 tablespoon white wine. Turn to high heat. Simmer for 1-2 mins.

7. Season with salt and black pepper.

Add in drained pasta and give them a good mix.

Soup, Uncategorized

Water Chestnuts Dessert

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Water chestnut is not usually seen in my hometown, but very common in Singapore. And it’s widely used in cooking savory food, dessert and making drinks.

Ingredients:

Peeled Water chestnuts (around 8)

Water 500g

Red dates (4-5 cut into halves and remove the seed)

Wolf berries several

Sugar 1 tablespoon (you can cut or add more according to your reference)

Corn starch 1 tablespoon (dissolve in 2 tablespoon water)

Black sesame ( optional)

1. Use a grater to grind water chestnuts into paste.

2. Put water chestnuts paste, red dates, wolf berries, and water into a pot.

3. Turn to high heat and bring water to boil.

4. Add in sugar. Turn to medium heat. Keep stirring to let sugar dissolve. Simmer for another 5 mins.

5. Pour in starch water. Keep stirring for 2 mins.

6. Serve hot and sprinkle sesame.

Pork, Uncategorized

Stuffed Bittergourd

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It’s a simple dish to cook. Just stuff bittergourd with minced pork and steam.

For the minced pork, pls refer to:

Fried Stuffed Lotus Root

Cut bittergourd into thick rings, around 3 cm. Remove the seeds and white part with a spoon. Stuff bittergourd rings with seasoned minced pork.

Heat a little oil in the pan.

Fry stuffed bittergourd to let the minced pork gets firm. Just fry each side till a bit golden brown.

Steam them for 15-20 mins. Meat juice will come out after steaming. Don’t discard it.

Sauté minced garlic in a sauce pan. Pour the meat juice from steaming into the sauce pan. Turn to medium heat. Add in severely wolf-berries, 1 tbs sugar. Dissolve 1/2 tsp corn starch in 1 tablespoon water. And also add starch water in. Keep stirring till it gets a bit condensed.

Pour the sauce over bittergourd.

Broccoli, Chinese, mushroom, Quick recipe, Uncategorized

Broccoli, Scallop & Shiitake Mushroom

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Prepare one head of broccoli, 4-6 Shiitake Mushrooms and 6-8 big scallops.

1. Cut broccoli into small flowers. Cut a cross on the Shiitake if you want.

2. Boil one pot of water. Add in 1 tsp salt. Blanch broccoli for 3 mins. Soak in cold water and drain them.

3. Heat a little oil in the pan. Sauté mince garlic and ginger till aromatic.

4. Add in mushrooms, stir fry a bit.

5. Add in 1 tablespoon light soy sauce, 2 tsp oyster sauce, 4 tablespoon water. Bring to boil and then turn to low heat and simmer for 5 mins.

6. Add in scallops. Bring to boil. Turn to low heat and simmer for 3 mins.

7. Make a circle with broccoli in the plate. Place mushroom and scallops on the top.

8. Keep heating the sauce till condensed. And pour sauce over the dish.

Serve hot.

baking, pizza, Prawn, Uncategorized

Prawn & Bacon Pizza

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For the pizza dough:

Simple Pizza

Preheat oven to 200 degree C.

1. Press pizza dough into a baking pan or a skillet.

2. Poke it with a fork for several times.

3. Brush it with tomato sauce.

4. Sprinkle mozzarella cheese.

5. Place several chopped bacon pieces over the pizza dough. Then spread shell-removes Prawns. I also added some pepper flakes.

6. Season with a little black pepper and mixed herbs.

7. Top with cheese.

8. Into the oven and bake for 15-18 mins.

Uncategorized

Butterfly Pea Flower Drink

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Last time, when my husband and I were in Bangkok, we tried butterfly pea tea there. We knew the tea from a Japanese animation show – Detective Conan. And my husband has been curious about it since then. Butterfly pea tea we tried in Bangkok was really nice. And my husband wanted to make it at home. Then he ordered dried butterfly pea flower from online shops.

This Tea’s original color is blue. If you add in some lemon juice, it will become purple. This special property makes it a good ingredient in colorful drinks.

1. In a sauce pan, pour in 11/2 cup water and 1/2 cup sugar. Bring boil and stir to let sugar dissolve.

2. Add in 1/4 cup dried butterfly pea flowers. Bring to boil. Then turn off the heat. Let it steep for 10 mins. Discard the flower. And cool down.

3. Mix 1/2 cup fresh lemon juice with 1 cup water in another container.

4. Crush the ice cubes a bit.

5. Fill glass with ice. Pour in butterfly pea tea till half full. Then gently pour in lemon juice mixture.

You will see the beautiful double layer drink.

Serve with a straw.

Top part is lemon juice, so it will be very sour. If you don’t have a straw, you’d better stir it before drinking.

Uncategorized

Sticky Rice Shumai

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Sticky rice needs to be soaked in water over night. Drain them and steam for 15 mins.

Prepare 1 Chinese sausage, 3 shiitake mushrooms, and cut them into small dice. Thaw 1/2 cup frozen mixed vegetables.

For the shumai wrap, I bought one pack from supermarket. You can also make wrap by yourself if you want. I was too lazy. 🙂

1. Heat a little oil in the pan. Add in sausage dice. Sauté till aromatic.

2. Add in mushroom, and mixed vegetables. Stir fry evenly.

3. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 1/2 tsp sugar, 1/2 tsp salt and a little white pepper. Mix well.

4. Pour in hot water covers all ingredients.

5. Bring to boil.

6. Add sticky rice in the pan. Turn to low heat.

7. Keep stirring to let sticky rice absorb the sauce. Turn off the heat when sauce dried up.

8. The filling is done. Set aside and cool down.

9. Put a spoonful of filling in the middle of the wrap. Use thumb and index finger to make a circle. And lightly push from the bottom to make it into a blossom-flower shape. I’m not an expert in doing this. This is just how I made them.

10. Steam for around 8 mins. And this dim sum is done.

Serve hot.

My husband loves them. If you make some extra, you can put them in freezer like I did. Next time, when you want them, you can directly steam them.

Dumplings, Noodles, Uncategorized

Wanton Noodles

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As a Chinese born and grew up in northern part of China, I’m very familiar with noodles. Yet, its very difficult for me to cook southern pattern noodles well, like rice noodle, Hokkien mee. I tried wanton noodles before and it didn’t turn out well. I guess the main reason is that I didn’t pay much attention to the difference between southern noodles and northern noodles. Northern noodles are more hard and thicker. They need more time to be cooked. That is completely different from southern ones.

I corrected my way of cooking wanton noodle this time.

Noodle was bought from supermarket and so was the wanton wrap.

1. Prepare the wanton filling:

Minced pork (100g), some shrimps ( around 10), 1 stalk spring onion, 1 small slice ginger, 3-4 water chestnut. Chop them together and let them be sticky to each other.

Put chopped pork and shrimp in a bowl. Mix in several whole shrimps. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp sugar, 2 tsp sesame oil. Mix all well.

Put one spoonful filling in the middle of the wanton wrap. Then pinch the edges. If the wrap is easily to open up. You can dip your finger in water and brush the edge before pinch.

2. Boil a big pot of water. Add in one pinch of salt. Boil wantons for 5-8 mins. Then drain them.

3. Blanch noodles in the boiling water for 2 mins. Then soak them in cold water. In the boiling water for another minute. In the cold water again. And drain at last.

4. Put bai Choy in boiling water for 2 mins. And drain them.

5. In the plate, add in 1 tablespoon light soy sauce, 1 tsp dark soy sauce, 2 tsp oyster sauce, 2 tsp wanton Soup stock. Mix well.

6. Put drained noodle in the plate. Have a good mix with sauce.

7. Side the dish with wantons, bai choy and char siew. (I cooked dark sauce pork belly instead). Recipe:

https://foodrecipe33.com/2016/09/08/braised-pork-in-brown-sauce/

My husband loved it very much. He suggested me to open a small restaurant some day after I retire or if I don’t want to continue doing my current work. 🙂

Pasta, Uncategorized

Creamy Linguine

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1. Thaw shrimps and green peas. And wipe them with kitchen towel.

2. Cook linguine follow the instructions on the package.

3. Heat a pan. Add in 1 tablespoon oil.

4. Add in shrimps. Stir fry till pinkish.

5. Add in 2 cloves minced garlic and green peas. Stir fry for another minute.

6. Cut in 1 tablespoon butter. When it melts, pour in pasta cream.

7. Turn to low heat, season with salt and black pepper and keep stirring.

Turn off the heat when the creamy sauce boils. Put linguine back into the pan. Add a little mixed herbs if you like. Give it a good mix. And ready to serve.