Tag Archives: Potato

Potato, Uncategorized, Vegetables

地三鲜 Di San Xian (Potato, eggplant & green chili Stir-fry)

Leave a comment

1, Chop eggplants into small chunks, potato and green chilli/bell pepper into slices.

2, Add oil in the pan. We need to deep fry the veggies so more oil will be needed than usual.

3, Fry potato with medium heat till brownish. And ladle them out.

4, Fry eggplant with medium heat till eggplant become softened and slightly golden brown. Take them out.

5, There will be a little oil left in the pan. Add in chopped garlic and green chilli/bell pepper. Stir fry till aromatic.

6, Add in fried potato and eggplant. Stir fry evenly.

7, Drizzle in 2 tsp light soy sauce, and 1 tbsp sugar. Toss a bit.

8, Season with salt.

Chicken, Uncategorized

Curry Chicken

Leave a comment

I call it easy version of curry chicken or lazy version of curry chicken, as I use curry paste bought from supermarket instead of homemade curry paste. I made curry paste at home before:

https://foodrecipe33.com/2018/04/18/curry-chicken-2/

but it’s very troublesome and a lot of work needs to be done and too many spices need to be bought. Packed Curry paste has made it a lot easier.

1, Heat a pan, add in a little oil. Sear the chicken fat first.

2, Fry the chicken pieces. I used a whole chicken around 900g.

3, Stir fry till slightly brownish.

4, Add in 1 pack curry paste. I prefer vegetable curry paste. There are too many kinds of curry paste to choose, meat curry, fish curry, chicken curry and so on. I like vegetable curry paste most, as it’s not too pungent nor too strong, but still giving the curry flavour.

5, Stir fry evenly. Add in 1 cup hot water, potato chunks and onion slices.

6, Simmer for 20 mins.

7, Add in 1 small pack of coconut cream. Stir evenly and simmer for another 15 mins.

8, Ready to serve. Nice choice to serve with rice.

I like to mix potato with rice. Smash potato with a fork or a spoon and drizzle some curry sauce. So yum!

My husband loves it.

Beef, Uncategorized

Easy Beef Stew

Leave a comment

1, Heat a pan with a little oil.

2, Fry beef chunks till each side turns slightly golden brown. Add in chopped garlic and onion to stir fry till aromatic.

3, Pour in 1 1/2 cup red wine, bring to boil for around 2 mins.

4, Transfer everything into pressure cooker.

5, Add in potato and carrot chunks together with 2 tbsp tomato sauce, 1 tbsp sugar, 1 tsp salt, star anise, cinnamon, and black pepper.

6, Cook for 30 mins under pressure cooking mode.

7, Transfer everything back to pot. Simmer with low heat.

8, Starch solution will help to reduce and thicken sauce.

Good choice to serve with rice or pasta.

Potato

Di San Xian (地三鲜)

Leave a comment

Here comes one of my favorite dishes again. I found a type of Chinese green chili in the supermarket the other day. The specialty of this green chili is the skin is thinner than green pepper. It taste crispier, spicier and also a bit sweet. Good choice to make this dish.

1, Cut eggplant, potato and green chilies into small chunks.

2, Heat oil in the pan. More oil will be used in this dish cos potato and eggplant need to be deep fried.

3, Fry potato first, when they turn a bit golden on the edge, add in eggplant. Fry till eggplant turns brownish color.

4, Pour the extra oil out. Add in green chili and onion (optional).

5, Stir fry till aromatic. 

6, Add in 1 tsp light soy sauce, 1/2 tsp sugar. Stir fry evenly.

7, Sprinkle in chopped garlic and stir fry a bit.

8, Season with salt. If you want to color to be brighter, you can also use starch solution.

Quick recipe, Uncategorized

Home Cooked Food for My Dog Charlie

2 Comments

My husband and I got this poodle Charlie last month. Ever since this little cutie came to our house, our life completely changed.

I feel so lucky to have such a little playful buddy as our family member.

Most time, Charlie has dog food which was bought from pet store. But sometimes, especially on some big occasion, I will cook for him.

Actually, cooking for dog is much easier than cooking for human, as there is no need to season or to make different flavor. Home cooked dog food has a very simple rule – boil.

Ingredients I use are always chicken breast, potato and carrot. Charlie is only 3 kg now. He was 1.5 kg when he first came. So Charlie has very little appetite. He can’t eat too much.

The very simple way to deal with ingredients is to chop everything into small dices. You can choose 1 vegetable and 1 meat. For example. I always chop chicken breast (about half of my palm size), 1/4 of a medium potato, or 1/4 of a medium carrot. You can adjust the ratio. Put them into a bowl, add in enough water covers everything. Bring to boil, then turn to low heat and simmer for 15 mins or till they are completely cooked.

There are 2 ways I used to cook for Charlie.

  1. Cook meat & vegetable and rice separately. Cos most time, I also need to cook for me and my husband. So Charlie’s meat & vegetable will be cooked in a small pot. After they are done, I will just add in 1-2 tbsp cooked rice from rice cooker. Mix them well. Cool down and give it to him.

2. Cook meat, vegetable and rice together. This way is much simpler. You just need to put everything into rice cooker. I usually cook 2 meals at one time for him. Then I can save the rest and keep in fridge. He will enjoy for the next meal. Food cooked this way is nicer since it will give rice more flavor.

Charlie  obviously like cooked food much more than dog food. He’s often distracted by the sound while he’s having dog food. He needs to go and check. But when he’s having home cooked food, he’s more concentrated and cannot wait to finish them all.

 

Uncategorized

Mutton Stew

Leave a comment
  1. Cut mutton (about 800g) into small pieces. Put all the mutton into a pot. Add in enough cod water to cover them. And bring to boil. Keep boiling for 3-5 mins.
  2. Drain the mutton and wash off all the dirt.
  3. Heat a pan. Add in 1 tbsp oil. Sautee 2 cloves of chopped garlic. Add all the mutton in. Stir fry for 2 mins.
  4. Add in a few curry leaves, and 1 tsp Garam masala. Stir fry evenly.
  5. Pour in 1/2 1 cup water and salt to taste.
  6. Transfer everything into pressure cooker. And cook under high pressure for 20 mins.
  7. Prepare 2 big potatoes and 1 medium carrot. Peel them and cut into small dice.
  8. Heat a pan. Add in 1 tbsp oil.
  9. Add in 4 cardamom pods, 2 bay leaves and 1 star anise. Fry to aromatic.
  10. Drop in 1/2 tsp chopped ginger and 1 tsp chopped garlic. Stir fry a bit.
  11. Add in chopped 2 green chilis 1 chopped onion. Season with salt. Keep stir frying till onion turn transparent and completely soft.
  12. Add in potato and carrot dices. Stir fry for 2 or 3 mins.
  13. Pour all the mutton with stock into the pan. Simmer with lid on for 10 mins.
  14. Add in 200 ml coconut milk. Stir evenly and simmer for another 5 mins.
  15. Season with 1 tsp Garam masala and salt.
  16. Garnish with curry leaves.

Vegetables

Cream Vegetable Stew

  1. Prepare vegetables and chicken. I used 1 chicken leg, remove the bone and cut into 4 pieces. Sprinkle salt and black pepper over the chicken. For vegetables, I chose 1 carrot, 1 potato, 1 onion, 3 shiitake mushrooms. And 1/8 head of broccoli.  Cut carrot and potato into small chunks, dice the onion and cut shiitake into quarters.
  2. Heat a pan. Add in a little oil. Fry chicken with skin side down. When the skin side turns golden brown, flip it over to fry the other side. Set chicken aside for later use when both sides turn golden color.
  3. Use the same pan to fry vegetables. Add in onion, carrot, potato and  mushroom. Fry for 2 or 3 mins. Add chicken, vegetables into pressure cooker. Pour in 1/2 1 cups water. Season with salt and black pepper. Also add in bayleaf. Cook under high pressure for 20 mins.
  4. Make roux. Heat a pan. Drop in 2 tbsp butter. Melt butter with low heat. When butter completely melts, add in 2 tbsp flour. Quickly stir with a whisk to let butter and flour mix evenly.
  5. Add in 2 tbsp cream and pour in 1/4 cup milk. whisk to let all ingredients mix throughly.
  6. Add vegetable soup gradually into the roux while stirring. When they are fully and evenly mixed, Add in the cooked vegetables.
  7. Boil broccoli in water and add in as garnishment.
  8. Season with salt if necessary.

Potato

Cheesy & Milky Potato

Ingredients:

Potato slices (grated in scallop shape) 3 cups

cheese 1/2 cup

milk 3/4 cup

salt 1/2 tsp

butter 2 Tbsp

black pepper 1 dash

minced garlic 1 clove

  1. Preheat oven to 220 Degree C.
  2. Boil milk while arrange potato in baking pan.
  3. Butter the baking pan first.
  4. Spread half of the potato slices in baking pan. Cut in half the butter and season with salt and garlic. Also sprinkle half the cheese.
  5. Top with the rest potato slices. Then season with the other half salt and black pepper. Cheese on the top at last.
  6. Into the oven and bake for 20-30 mins. Or till potato fully cooked and soft.

https://flic.kr/p/2hrxZ2y

Smells very nice and my husband likes it.

Pork, Potato, Ribs

Ribs & Potato Stew

Leave a comment
  1. Wash ribs in water. Put all the ribs in a deep pot. Add in enough water. Bring it to boil for 3-5 mins. Take out all the ribs and rinse under water.
  2. Heat a pan with a little oil. Stir fry drained ribs till they turn a bit brownish.
  3. Add in ginger slices and green onion. Stir fry till aromatic.
  4. Drizzle in 1 tbsp cooking wine. Stir fry till ribs dry again.
  5. Prepare sauce: 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 2 Tbsp rock sugar (you can reduce or add more sugar according to your taste). I also added in 1/2 tbsp Korean bulgogi sauce to add a bit spicy flavor to the dish. Pour sauce into the pan.
  6. Add in potato chunks. Stir fry to let the ribs & potato be coated with sauce.
  7. Pour in enough hot water can cover all the ingredients. Turn to low heat and simmer for 30-40 mins.
  8. Lid off. Turn to high heat and reduce the sauce.
  9. When sauce is about to dry, quickly stir fry evenly.
  10. Garnish with chopped spring onion.

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

Yum!