Tag Archives: Potato

mushroom, Potato, Vegetables

Oven Roasted Vegetables

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I roasted potato, cauliflower, carrot by oven before. I always wanted to try roasting different kinds of vegetables at one time. And I did it today.

  1. Preheat oven to  200 Degree C.
  2. Prepare vegetables. I chose potato, carrot, cauliflower, broccoli, onion, baby corn, mushroom and cherry tomatoes.
  3. Wash them and cut. For potato, carrot, cauliflower and broccoli, they may need longer time to be cooked. So they must be in smaller size. While onion, baby corn, mushroom and cherry tomatoes. They should be in larger size.
  4. Cover the baking try with aluminum foil. Place vegetables over it. Drizzle olive oil. Sprinkle salt and black pepper. I also spread some dried herbs. And add 2 cloves of garlic. Gently toss a bit.

Into the oven and bake for 10 mins.

Flip them over. and Lower heat to 180 Degree C. Bake for another 10-15 mins.

Very nice. You can have various kinds of vegetables at one time.

And I put them in my husband’s bento box. One thing I love about bento is that he can’t be picky about the food. If I prepare vegetable for him. He has to finish it.

Beef, Uncategorized

Red Wine Oxtail Stew

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I actually wrote a blog about red wine oxtail stew. But somehow it disappeared. Today, I cooked it again. So I rewrote it.

  1. Prepare oxtail. I used about 600g, 4 pieces. Place them in a big bowl. Season with salt and pepper. Dust them with flour. Just let them be coated with a thin flour layer is enough.
  2. Heat a pan. Add in oil. Fry oxtail with patience till each side turns beautifully golden brown. Transfer them into a deep pot.
  3. Prepare vegetables. I used 2 carrots (chopped into small chunks), 1 onion (diced), 1/4 head of cabbage (chopped into medium slices), and 3 chopped cloves of garlic.
  4. Use the same pan (the one used to fry oxtail) to fry vegetables. Fry for, let’s say 2 mins, or till they become slightly soft. Add in 2 tbsp flour, later while slow cooking, it will thicken the soup. Stir fry evenly.
  5. Season with salt and pepper.
  6. Add in 2 tbsp tomato paste. Stir evenly and pour into 1/2 cup wine. Boil a bit to let the alcohol evaporate.
  7. Transfer everything into the deep pot. Add in 2 bay leaves, 1 star anise. Turn to high heat to boil it. Then turn to low heat and slow cook for 3 hours. Try to have a taste to see if it needs seasoning again before serving.

I also prepare mashed potato to be served with stew. Prepare 2 medium potatoes, wash, peel and chop them. Boil till fully cooked. Mash them with a fork. Season with salt and pepper. Also add in 1 tbsp butter. Mix them well.

Butter potato paste as the base, place oxtail stew over it.

https://flic.kr/p/2gu659F

I also saved some to make my hubby’s bento.

He really loved the hot buttery mashed potato and the oxtail stew. He kept saying “tai had chi le” means “very delicious”. 🙂

Chicken, Potato, Uncategorized, Vegetables

Bento for Hubby (His First Day at Work)

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My husband got a new job. YAY~!

And today is his first day to go to work. That also means we cannot have lunch together at home. Since I need to teach in the afternoon or evening, we cannot have dinner together either. He will have his lunch at canteen. So I decided to cook lunch and spare his part in a lunchbox. All he needs to do is to reheat it when he’s off work.

I cooked his favorite chicken teriyaki today. And with potato pancakes.

Chicken teriyaki is not that difficult. 3 main steps: 1. Sear the whole boneless chicken leg till tow sides turn golden brown. 2. Sauce part: 2 tsp light soy sauce, 1 tsp sweet cooking wine, 1 tsp dark soy sauce, 2 tsp honey. Add in enough water covers chicken. 3. Boil for 15-20 mins and reduce the sauce with high heat.

Cut the chicken into strips. And pour the sauce over it. Rice will absorb the flavor.

Potato pancake:

2 medium potato,  (Peeled and shredded into thin strips. Boil in hot water for 1 min and drain)

1 cup flour

1 egg

1/2 tsp salt

1/2 tsp black pepper

1/4 cup water

Mix them in a big bowl.

Scoop batter with a spoon and fry till golden and crispy.

I cut them into halves before placing them into the lunch box.

To let him have more veggies, I also add cucumber slices, cherry tomato and boiled baby corn.

My husband finished them all.

Chicken, Soup

ABC Soup

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My husband used to cook this soup for me.  That’s really shocking since he seldom cooks. He cooks for maybe 10 times at most and chooses to cook soup. Why? Because he just needs to put all the ingredients into a pot and let the cooker do the rest work. That’s why I cannot say he doesn’t cook at all.

According to him, this soup is full of vitamin A,  B and C, and that’s how it gets the name.

Main ingredients are chicken leg (you can even use pork instead), vegetables (tomato, potato, carrot and onion). The most complicated part is to handle vegetables. (When my husband cooked this soup last time, I cleaned and cut all the vegetable for him.) Cut vegetables into medium chunks.

Put chicken leg into a pot, add in enough water. Bring to boil with high heat first. Skim the soup and remove all the dirt to make sure soup is clear. Then add all vegetable pieces in. Tun to low heat and simmer for at least 45 mins.

Don’t forget to season with salt before serving.

https://flic.kr/p/24wE2e2

I cooked for my husband when he felt a bit sick and didn’t have appetite. He finished this whole bowl of soup. Ate up all the vegetables and chicken leg.

Fish

Curry Fish

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Remember last time my husband said he wanted to have laksa? He actually also said he wanted curry fish too. And He even chose fish filet for me to cook curry fish. Which is really rare, since my husband used to only choose snacks, diary products, and drinks. And he chose me stingray fish fillet. Well, that’s a bit challenging for me, since I have never cooked curry fish before, not even curry stingray fish. But my husband was like over confident with me. “Just cook it in the way how you cook curry chicken lah.” It’s easy to say those words, especially from a man who never cooks.

Anyway, I gave it a try. But not same as the way I cooked curry chciken.

  1. Cut sting ray fish fillet into smaller chunks. Sting ray has soft bone, which makes cutting a lot easier.
  2. Sprinkle salt, pepper and turmeric powder over the fish on both sides. (Why do I have turmeric powder in my kitchen while I don’t use it that often. Well, I don’t know either. 🙂 )
  3. Heat a pan, add in 1 tbsp oil. Fry fish fillet with low-medium heat till both sides turn golden brown. Then set aside for later use.
  4. Chop 1 onion, 4 garlic cloves and a small pieces of ginger and red chili (according to how spicy you can accept). Chop them as fine as you can. When I lose my patience, I jut chop them coarsely.
  5. Heat the pan again. Add in another 1 tbsp oil. Put all the chopped ginger, garlic, chili and onion in. Saute till aromatic.
  6. Add in 2 tbsp curry powder. saute a bit.
  7. Pour into 1/2 1 cup water or stock. Bring to boil.
  8. Add in potato chunks (my husband specifically said he wanted potato in this curry fish) , chopped 2 medium tomatoes and 1 tbsp tomato sauce. Lid on and simmer with low heat for 15 mins.
  9. Add in chopped long beans and green chili. Simmer for another 5 mins.
  10. Add fried fish fillet in. Also  add in 200 ml coconut milk. Stir evenly and simmer for another 10 mins.
  11. Season with salt.

My husband is pretty satisfied with this curry fish dish.

Pork, Potato, Uncategorized

Pork & Mixed Vegetable Stew Recipe

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In earlier days, transportation was not as convenient as how it is now. People in northern part of China didn’t have much choice about vegetables in winter. The most usually seen vegetables are potato, Chinese cabbage and turnip. They can be boiled, stewed, preserved and used to make soup. Pork stew together with these vegetables were very popular and so are they now. This hot dish is ideal for a cold winter.

1. Cut pork belly into smaller chunks. Put them into a pot. Add in enough water. Bring to boil with high heat. Take the pork out and rinse under water.

2. Heat a pan. Add in 2 tablespoon oil and 2 tablespoon sugar. Turn to low heat. Keep stirring to let let sugar melt first and then turn brown.

3. Add in pork. Stir fry and pork will also become brown. Add in spices: ginger, bay leaves, star anise, and dried chili. Stir fry till aromatic.

4. Pour in hot water about 2-3 cm higher than all ingredients. Cove the lid and simmer for 20 mins.

5. For the vegetables, I chose potatoes and puff tofu. Potatoes are peeled and cut into medium pieces. Place potatoes over pork and then tofu puff on the top. Those that hard to be cooked are always at the bottom layer. Cover with lid and simmer for another 25-30 mins.

6. Turn to high heat and reduce the sauce a bit. Then ready to serve.

Potato

Potato & Sausage Stir-fry

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I find only in Chinese recipe will potatoes appear in slices, while in other cuisine, potatoes are usually cooked in chunks or mashed. Potatoes also are cooked often in shreds, and it’s a very very common Chinese family dish, just like scrambled egg with tomatoes.

Sausage I used is the Chinese preserved sausage. We call it La Chang （腊肠）.

  1. Peel the potatoes and cut it into thin slices. Also cut sausage into slice.
  2. Fry potato slices. Add oil into a pan. Heat it. Fry potato with medium low heat. When potatoes turn transparent and brownish on the edge, it’s done. Set them aside.
  3.   Add in a little oil in the pan. Saute sausage till sausage becomes curly and slightly brownish.
  4. Add in 2 or 3 cloves chopped garlic. saute til aromatic.
  5. Put in all the potatoes and chopped green chili. Stir fry for a minute.
  6. Add in 1/2 tsp light soy sauce, 1/2 tsp oyster sauce. Stir fry evenly.
  7. Season with salt and garnish with some chopped spring onion.

https://flic.kr/p/Rt6eQD

Potato, Soup, Vegetables

Vegetable Soup

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Before anything. Yeah! That’s a whole potato in the soup.

It’s a rally light and simple soup. And of course, it’s also healthy. Even my husband, a 100% meat lover, falls for this soup.

Ingredients (serving for 2)

potatoes 2 (peeled)

carrot 1  (cut into thick strips)

onion 1 (cut into quarters)

1/4 head of cabbage

celery 2 stalks

bacon 5 or 6 slices

salt

black pepper

stock 1 cup

water 2 cups

  1. Place peeled potatoes, carrot strips and onion quarters into a pot.
  2. Add in water and stock. (You can adjust water and stock according to your preference. You can even use all water or all stock). Also add in 1 pinch salt and 1 dash black pepper. Turn to high heat. Bring to boil. Turn to low heat. Lid on and simmer for 15-20 mins.
  3. Put celery strips, bacon slices and cabbage into the pot. Same procedure. Bring to boil with high heat and simmer with low heat for 25 mins.
  4. Season with salt and pepper.

https://flic.kr/p/SGV271

It can be served with baguette or any bread you like.

Even though no sugar is added to this soup, it still tastes a bit sweet. I cooked this soup on my husband’s birthday. And served it with garlic bread. He really loved it.

Potato, Vegetables

My Favorite Vegetable Stir-fry

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How much do I love this Di San Xian? Hmmm……. If I have to choose one my favorite stir-fry dish, it must be the one. But I have to say it’s not very healthy, since it consumes too much oil.

The name Di San Xian (地三鲜）Means 3 fresh vegetables from the earth and which are potato, eggplant and green chili.

  1. Heat a pan, add in 1 tablespoon oil. Prepare 2 medium potatoes and chop into slices or small wedges. Fry potato till cooked or the edge turns brownish.
  2. Potatoes out. Add in some more oil, 2-3 tablespoon maybe. Eggplant can absorb a lot oil. Fry the eggplant ( chop 1 eggplant into medium chunks). Fry them till they get really softened and cooked.
  3. Add potatoes back into the pan. Also add in chopped green chili (You can use bell pepper, but I want to add a little spicy taste to the dish, so I chose green chili). Stir fry for a min or two.
  4. Add in 1/2 tsp light soy sauce and 1 tsp sugar. keep stirring and all vegetables will show shiny and brownish color.
  5. Chop 3 cloves of garlic and add in. Stir fry to release garlic’s flavor.
  6. Season with a little salt. and  glaze with a little starch water.

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

Even my husband fell in love with this dish and He is a MEAT LOVER!!!

Pancake, Potato

Potato Pancake

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Ingredients:

3 medium potatoes (grated into shreds)

egg 1

green part of 1 spring onion

1/4 onion (grated into paste)

1/2 tsp salt

1/2 tsp black pepper

1/4 cup flour

1 tsp oil

 

  1. Place Potato shreds into a big bowl. Leave them there for a while and pour the potato water out.
  2. Beat in 1 egg, add in onion paste and chopped spring onion green. Mix a bit.
  3. Add in flour, salt and pepper. Give it a good stir.
  4. Add in oil. Mix well.
  5. Heat a pan on stove. Brush pan with oil. You can make big pancake or small ones. Just scoop batter and drop into the pan. Use the back of a spoon to flatten the batter. Flip it when the downside turns golden brown and fry the other side.

Very easy and quick.