Tag Archives: recipe

Broccoli, mushroom, Vegetables

Oyster Sauced Shiitake Mushroom & Broccoli

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It’s a healthy-looking dish. ๐Ÿ™‚

  1. Cut broccoli into small parts. Blanch in water for 3 mins. Then soak in cold water and drain.
  2. Heat a pan. Add in some oil. Fry shiitake mushrooms. 2 mins each side.
  3. Add in 2 tablespoon stock or water (stock is better). Simmer for 4 or 5 mins or till cooked.
  4. Set mushroom aside. Heat a pan. A little oil in. saute chopped garlic. Then add in 1 tsp light soy sauce,1 tsp oyster sauce and 1 tablespoon stock). Reduce the sauce a bit.
  5. Place broccoli and mushroom in a plate. pour the sauce over them.

https://flic.kr/p/2dsf45Z

So so easy.

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 ๏ผˆ่…Š่‚ ๏ผ‰.

  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. ย  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

Ribs, Soup

Bak Kut Teh (่‚‰้ชจ่Œถ)

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Bak kut teh is a very popular dish in Singapore. It’s kind of spice rib soup. The cooking method is not complicated but it’s a bit time consuming.

1. Wash 1 kg ribs in water. Then put them in a big pot. Add in enough water covers all ribs. Bring water to boil. Take the ribs out and rinse under water.

2. Wash the pot. Add in 1.5 L water. Bring to boil.

3. Add in 1 head of garlic (peeled or unpeeled is fine) and the spice bag. Because bak kut teh needs many herbs. So a spice bag is much more convenient and it can bought from supermarket.

4. Also put in all the ribs. Simmer for at least 1 hour.

5. Add in 1 tablespoon light soy sauce before serving.

My husband loves it.

Prawn

Braised Prawns

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  1. Clean prawns. Remove all the whiskers and intestine. Also make a cut at the back.
  2. Heat a pan. Add in oil. Fry prawns with low medium heat. Flip over to fry the other side till red oil comes out. Do the same to the other side. Then set prawns aside.
  3. Heat the pan again. Add in a little extra oil if needed. Saute chopped ginger, garlic and spring onion till aromatic.
  4. Add fried prawns into the pan. drizzle in a little cooking wine to remove the fishy smell.
  5. Put in 1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp black pepper powder, 1 tbsp sugar. (you can mix all the sauce ingredients in a bowl before cook) .
  6. Turn to low heat and simmer for 3 mins.
  7. Reduce sauce with high heat. and ready to serve.

https://flic.kr/p/2f7wooh

https://flic.kr/p/2e6hGZj

Quick recipe

Seaweed Fried Rice

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I never know dried seaweed can be used to cook fried rice until last summer My husband and I went to visit my friends in XiaMen. My friends invited us to a special dinner in a private place. And a special dish was served, which is seaweed fried rice. It’s the first time my husband and I tried that dish. We loved it.

This dish is not difficult to cook.

Ingredients:

leftover rice

dried seaweed (cut into small chips with scissors)

chopped spring onion

chopped 2 cloves of garlic

dice of 1/2 chopped carrot

oil

salt

  1. Drizzle a little oil into the rice to separate the rice grains.
  2. Heat a little oil in the pan. Fry dried seaweed with low heat for 1 min. Then dish them out and leave the oil.
  3. Saute garlic till aromatic with the same pan. Add in the carrot dices. stir fry for 2 mins.
  4. Add in rice. Toss all ingredients evenly.
  5. Add in fried seaweed. Stir fry evenly for another 1 minute.
  6. Season with salt.

Both my husband and I love it.

Vegetables

Oven Roasted Brussel Sprouts

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This is the first time for me to cook brussel sprouts. They do look like baby cabbage. But the taste is different.

And this recipe is super easy and simple. I assume it’s healthy too.

  1. Wash brussel sprouts under water. And drain them.
  2. Trim off the bottom and cut into halves.
  3. Put them all in a bowl. Sprinkle olive oil, salt and black pepper. Toss a bit.
  4. Place them on baking pan with the cut side down.
  5. Into the oven. 180 Degree C, 30 mins.

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

Outside layer is super crunchy like seaweed with a bit bitter taste.

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

Inside part tastes a bit sweet.

Chicken

Ground Pot Chicken (ๅœฐ้”…้ธก Di Guo Ji)

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Di Guo Ji is a very famous dish from Xuzhou, China. My sisterย  went to a university in Xuzhou and I paid several visit there. But I have only tried Di Guo Ji once, and couldn’t forget about it ever since.

This dish is a combination of braised chicken and flour cake (mian bing or bingzi). Chicken is tasty and juicy while bingzi also absorbs the flavor from gravy. Bingzi is actually my favorite part of this dish.

  1. Prepare chicken. I only cook for my husband and myself, so I just need half chicken. Chop it into small pieces. In china, especially in northern part, when we cook (braise or stir fry) chicken, we usually chop it into small pieces.Which means you need a big knife, sharp and hard enough to break the chicken bone. That’s the most difficult part for me. I don’t have that Chinese style knife and really don’t dare to hit the chicken that hard. So I just cut the chicken at joint or the relatively soft bones.
  2. Heat a pan. I recommend a skillet. Add in 1 tablespoon oil. In with the spices, ginger, onion, star anise, dry chili, bayleaf. Saute till aromatic. Add in all the chicken piece.
  3. Stir fry chicken patiently and gently. When the chicken turns white in color, pour in 1 tablespoon cooking wine. Stir for another minute.
  4. Drop in 1 tablespoon sugar, let the chicken be coated with sugar evenly.
  5. Add in 1 tablespoon light soy sauce, 1 tablespoon oyster sauce and 1/2 tablespoon dark soy sauce. Blend evenly.
  6. You can also add vegetables in this dish, like potato or bamboo shoot. I chose potato (2 medium ones). Peel them and cut them into medium chunks. Also add potato into the pan.
  7. Pour in enough hot water can cover all ingredients. Lid on. turn to medium low heat and simmer for 20 mins.
  8. For flour cake: 1 cup flour and some water. Mix them well in a bowl. Knead into a dough ball. Lt it rest for a while. Then divide it into 8 small dough balls. Soak them in water for about 5 mins.
  9. Stretch dough ball by hand to make it a thin long oval shape. Press one end to the pan and let the other one end float on the chicken gravy. Lid on and simmer again for another 15 mins.

Gentlyย  tuck bingzi under the chicken and potato. (You can skip this step if you think it’s too troublesome.) Season with salt. Sprinkle chopped green chili and spring onion on the top.

https://flic.kr/p/2dM1hKD

Chicken is a bit like Huang Men Ji.

To me, all the essence is in the bingzi.

https://flic.kr/p/T2EH6q

Fish

Sweet & Sour Fish Fillet

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You can choose whatever fish you want.

1. Cut fish fillet into slices. Season with a little salt and black pepper.

2. Prepare the batter: 2 tablespoon starch, 2 tablespoon flour and 1/4 cup water. If you think your batter is too thick, you can add more water. Too thin, add more flour.

3. Dip fish slice into the batter and fry in a pan till both sides turn golden brown.

4. Set fish aside. Heat a pan, add in a little oil. Stir fry vegetables. I chose green and red bell pepper, and onion. Stir fry for 2 mins. Then set them a side.

5. In a small bowl, mix 2 tablespoon tomato sauce, 1/2 tsp light soy sauce, 1/2 tsp vinegar, 1 tsp sugar and 1/4 cup water.

6. Pour sauce into the pan. Reduce a bit. Add in fish and vegetables. Stir fry till the sauce is very condensed.

Soup

White Fungus, Red Date, Lotus Seed & Barley Soup

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Yeah, it’s quite a long name. ๐Ÿ™‚

Strictly speaking, this soup should belong to dessert, since it’s a sweet soup not a savory soup.

Main ingredients are white fungus (soak in the water first till completely softened and remove the yellow bottom), red dates (remove the core), barley (wash clean), lotus seeds (remove the green sprouts in the middle if there is any to avoid bitter taste) and wolf berries.

Put all ingredients in a pot. Here I used a rice cooker. Add in enough water.

Also add in several sugar cubes according to your preference.

I chose “soup” function on the rice cooker. And it cooked for approximately 3 hours. If you use normal pot on stove. You can bring to boil with high heat first, then simmer with low heat for 1.5 hours.

Soup is nice. Because it contains red dates and white fungus, it is also called beauty soup.

https://flic.kr/p/24wD7Rr

My husband loves it.

https://flic.kr/p/2e3euHu

Fish

Miso Saba Fish (Mackerel)

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1. Prepare a Saba fish fillet. Cut into halves. And make a cut on the skin side.

2. Boil some water. Add fish fillet in. Once fish turns white, take them out. Soak in cold water and wash them clean.

3. Heat a pan. Add in 1 cup water, 1/4 cup cooking wine, 1/4 cup mirin, 1 tablespoon sugar. Bring to boil. Dissolve in 1 tablespoon miso. Put fish in. Also add in a little ginger slices. Simmer for 5 mins.

4. Add in green pepper. Simmer for 2 mins. And take the pepper out.

5. Dissolve in another tablespoon miso. Turn up the heat and reduce sauce for a little while.

6. Take the fish out into the plate. Pour the sauce over fillet. Serve with green pepper and green onion shreds.

Fish is soft, juicy and tasty.

My husband loves it.

https://flic.kr/p/2abiD9E