Tag Archives: Potato

Potato

Lamb Chop With Mashed Potato Pancakes

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We don’t eat mutton that often. This is a very simple dish.

1. Sprinkle salt and pepper over lamb chop on both side. Rub it with finger to let flavor come in.

2. Peel 2 medium potatoes. Cut into cubes. Steam or boil them till cooked. Mash them in a bowl. Season with a little salt and pepper.

3. Heat a pan. Add in oil. When pan is hot, put lamb chop in. Don’t move it. Sear it for 4-5 mins.

4. Flip the chop over. Also add in 2 cloves of garlic, rosemary and cumin seed. Use a spoon to scoop oil and pour over the chop. Fry for another 4-5 mins. Put chop in a plate and rest for a while.

5. Add 3 tablespoon flour into mashed potato. Mix well and scoop a spoonful mashed potato and form it into a ball shape. Flatten a bit. Fry in the same pan till both sides turn golden brown.

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

Very simple and quick and yum dish.

Beef

Beef Stew 2.0

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The first time my husband and I wen to buy groceries after he came back, I suddenly stopped in front of the beef shelf. A voice talked to me in my mind “buy some beef and cook beef stew”. Then I bought beef. Haha.

I cooked tomato beef stew before. This time I’m gonna make a beef stew 2.0. 🙂

1. Cut beef into small cubes. Prepare 3 big rotten tomatoes. Cut a cross at the bottom. Soak in hot water for a little while. Peel them and chop into small dives.

2. Heat a pan. Oil in. Fry beef till brownish. Set them aside.

3. Same pan. Add in chopped 1/2 onion and 3 cloves of garlic. Sauté till aromatic. Add in tomato dice. Sprinkle a little salt and black pepper. Simmer a bit.

4. Transfer everything into a deep pot. Add all beef in. Pour in stock covers all ingredients. Also add in star anise, bayleaf, dried thyme. I also add in 1 tablespoon tomato sauce to make color brighter and 2 tsp sugar. Cover the lid. Simmer for 1 hour and a half. Trust me, your kitchen will be full of incredible smell.

5. Prepare 1 carrot and 2 small potatoes. Cut into small chunks. Add them into the pot. Simmer for another 30 mins.

6. Mix 2 tablespoon flour with water or stock till no lumps. Pour into the pot. Quickly stir evenly to make it rich and thick.

It’s perfect to go with rice or noodles. My husband really really loved it. He finished all rice in a great speed and kept saying yummy.

Potato, Uncategorized

Mashed Potato

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1. Cut potatoes into small chunks. If your potatoes are very clean, you can peel them after boiling. If not, please peel them before boiling. Boil potatoes in hot water with some salt till completely soft.

2. Mash potatoes with a fork and set aside for later use.

3. Heat a sauce pan. Cut in 15g butter. When butter melts, add in 15g flour. Keep stirring till they get fully mixed. Keep low heat to avoid getting burnt.

4. When the flour & butter mixture turns brown, pour in 1 cup chicken stock. Keep stirring let flour & butter mixture dissolve in stock.

5. Season with 1/2 tablespoon light soy sauce, 1/4 tablespoon dark soy sauce, salt and black pepper. Keep stirring to reduce the sauce till very condensed and thick.

6. Pour sauce over mashed potato.

 

My husband gave it a big thumbs up.

Chicken

Oven Roasted Crispy Whole Chicken With Potatoes

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My chicken is a small one around 800g, which is enough for two people’s serving. I think I mentioned before that my husband is a meat lover. I was pretty sure he’s gonna love this dish before I even started cooking it.

1. Remove chicken’s head and butt, of course. Cut the chest open with a sharp knife. Sprinkle salt all over the chicken on both sides. Rub a bit by hands.

2. For the marinade:

1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon chopped garlic, 1/2 tablespoon chopped ginger, 1/2 tablespoon sugar, 1/2 tablespoon hoisin sauce ( you may find out that my recipe is pretty Chinese style).

3. Poke chicken several times with a toothpick. Then put it in a bag. Pour all the marinade in. Give the chicken a good massage. Put into refrigerator for overnight. Trust me, the flavor will definitely go in.

4. Preheat oven to 180 degree C. Prepare potatoes. Wash them clean and pat with kitchen towel till dry. Cut into halves. ( if potatoes are kind of medium size, better cut into fours). Sprinkle salt, paprika powder and olive oil. Toss a a bit.

5. Take the chicken out. Wipe chicken skin with kitchen towel. I even used a hair dryer to make sure skin is very dry. How insane I am! Better fix the chicken like the posture in the pic below. You can use toothpick like I did.

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

6. Spread butter onto the chicken skin. I’m very generous with butter.

7. Place chicken in a baking tray with skin side up. Scatter potatoes around it. Potatoes better not under chicken. I found pieces under chicken were still a bit hard and raw.

8. Into the oven for 30 mins. Then turn to 200 degree C and roast for another 10 mins to get the skin crispier. Incredible smell will fill up your kitchen.

Just as I expected, my husband really really loved it.

Potato, Vegetables

Di San Xian

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Di San Xian (地三鲜) is one of my favorite dishes. And it belongs to northeastern Chinese cuisine.

Main ingredients of this dish are three vegetables: eggplant, potato and green pepper.

1. Cut eggplant, potato and pepper into medium chunks.

2. Heat oil in a deep pot. Fry potato till golden brown on the edge. Dish them out. Fry eggplant till soft and brownish. Dish out and fry pepper for 30 seconds.

3. Heat a pan. Add in 1 tsp oil. Sauté chopped garlic and ginger till aromatic.

4. Put all fried vegetables in the pan. Stir fry evenly.

5. Add in 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 2 tsp sugar and 1 tsp salt. Stir fry evenly.

6. At last, pour in corn starch water. Mix evenly and serve hot.

Chicken, Potato

Curry Chicken

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1. Prepare 1 whole chicken ( I used around 3/4 of a whole chicken). Cut it into chunks.

2. Chop 6-8 cloves of garlic, 30 g ginger, 1 big onion , 3 red chili. Chop them into very tiny pieces.

3. Heat 2 tablespoon oil in the pan. Put in all the garlic, ginger, onion and chili. Stir fry till aromatic.

4. Add in 4-5 tablespoon curry powder. Stir to mix evenly.

5. Put in a handful fresh curry leaves. Fry a bit.

6. Put chicken into pan. Stir fry to let chicken be coated with spice paste.

7. Pour in 1/2 2 cups water. Bring to boil. Add in chunks of 2 big potatoes.

8. Turn to medium heat and simmer for around 25 mins.

9. Add in 1 small pack of coconut milk (200ml). Stir to mix. Then simmer for another 20 mins.

10. Add in 1 tablespoon sugar, which will make the curry taste a bit sweet and mild. Season with salt.

Serve hot. Perfect to go with rice.

My husband loves it very very. He said my curry chicken almost tastes same as the one sold in foodcourt.

Potato, salmon, Uncategorized

Pan-fried Salmon with Mashed Potato

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1. Peel 2 small potatoes and cut into small chunks. Boil them or steam them to get them cooked.

2. Cut salmon on the skin side with several openings. Sprinkle salt and black pepper over both sides of salmon.

3. Heat a little oil in the pan. When the oil is hot. Place the salmon fillet inside with skin side down. Gentle lay press salmon with fingers or spatula to make skin crispy. Fry for around 3 mins or till the skin is brown.

4. Flip over and fry for another 3-4 mins. If you want the skin to be crispier, you can flip again to fry the skin side for another 1-2 mins. Set fried salmon fillet aside.

5. Heat a little olive oil in the pan. Add in half chopped onion. Sauté till brown.

6. Add in cooked potato chunks. Press with a fork or spatula. No need to mash them very smooth. It doesn’t matter if there are still lumps. Stir fry to get potato brownish. Add in a little dried thyme. And season with salt and black pepper.

7. Mashed potato in the plate with salmon fillet over it.

baking, Pork, Ribs, Uncategorized

Oven Roasted Pork Ribs

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This is a slow cook recipe.

1. In a small bowl, add in 2 tsp salt, 2 tsp black pepper, 2 tsp paprika powder, 1 tsp dried thyme, 2 tsp sugar, 1 tsp ground ginger, 1 tsp ground garlic. Mix them well.

2. Sprinkle seasoning over ribs and rub ribs by hands.

3. Wrap ribs with plastic and into the refrigerator for over night.

4. Preheat oven to 150 degree C.

5. Put ribs on aluminum foil. Seal them. On the tray and into the oven. Bake for 2 hrs.

6. While ribs are baking, you can prepare for the brushing sauce. Here is the sauce I used: 1 tablespoon sweet cooking wine, 2 tablespoon tomato sauce, 1 tablespoon sugar, 1 tsp black pepper and 1 tablespoon honey. Mix them well.

7. Open the foil. Take the ribs out. Save the meat juice for topping sauce.

8. Brush ribs with brushing sauce. Into the oven for 15 mins. Then brush again and bake for another 15 mins.

9. Pour the meat juice in sauce pan. Turn to low heat. Add in 2 tsp tomato sauce and 1 tsp sugar. Slow simmer till condensed.

10. I served the ribs with boiled corns, creamy linguine and potato wedges. Pour topping sauce over ribs and corn.

For potato wedges:

Potato Wedges & Steak

The ribs are really juicy and tender. Very easily fall off from the bones. My husband loves them very very much.

Chinese, Ribs, Uncategorized

Braised Ribs with Potato & Long Beans

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1. Rinse ribs under water. Then put them in a pot, pour in enough water that covers all ribs. Turn to high heat and bring to boil. Turn off the heat when ribs turn white. Rinse ribs in cold water and drain.

2. Heat a little oil in the pan. Add in chopped garlic, ginger & dried red chili. Sauté till aromatic. Add drained ribs in. Fry ribs till a bit golden brown.

3. Add in 1 1/2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp cooking wine, and 1 1/2 tsp sugar. Stir fry a bit. Pour in hot water covers ribs. Put on the lid and simmer with low heat for 20-30 mins or till water reduces half.

4. Add in potato cubes. Simmer for 10 mins. Then put in long beans. Simmer for another 8-10 mins.

5. Remove the lid. Turn to high heat and reduce the sauce.

Serve hot.

Beef, Potato

Potato Wedges & Steak

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This is the first time for me to try potato wedges at home.

The recipe I referred to :

http://natashaskitchen.com/2013/01/18/oven-baked-potato-wedges/

1. Rinse 3 potatoes under water. Cut into halves. Then cut the half into 3 or 4 pieces.

2. Soak potato wedges into icing water for half an hour.

3. Preheat oven to 220 degree C.

4. Wipe potato wedges with kitchen towel and make them dry.

5. Put all the wedges into big bowl or a zip bag. Add in 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika powder. Mix them evenly. Add in 1 tsp oil. Mix again to let each one be coated with seasoning and oil evenly.

6. Line wedges on baking pan.

7. Bake for around 30 mins or till potato gets burnt on edges.

For the steak.

1. Wipe steak with kitchen towel to make sure steak is very dry on surface.

2. Season with salt and black pepper.

3. Heat a little oil in a pan. When it’s smoky hot. Put the steak in. Fry for 5 mins.

4. Flip the steak. Cut in 2 tablespoon butter, add in 2 or 3 cloves garlic and thyme. Fry for another 4 mins. If you want steak to be a bit more rare, you can shorten the frying time.

Let the fried steak rest in the plate for several mins before serving.

Sprinkle chopped parsley over potato wedges and serve with steak.