Tag Archives: recipe

mushroom, Noodles, Uncategorized, Vegetables

Korean Army Stew

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It’s really like spicy one-pot dish.

1. Prepare ingredients. Vegetables you like. I chose onion, mushroom, Chinese cabbage, tofu and sausage. Cut them into smaller pieces and place them in the pot.

2. Prepare sauce:

2 tablespoon Korean chili paste, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1 tablespoon chili powder, 1 tablespoon water. Mix them well.

3. Pour sauce into the pot. Pour in stock which can reach half height of the ingredients.

4. Turn on the heat. When all ingredients are almost cooked. Add in instant noodles and 1 piece of cheese along with some kimchi.

Wait till noodles are cooked, ready to serve.

Dumplings

To Make Your Dumplings Lace Skirt

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As a native northern Chinese girl, I cannot express how much I love Dumplings in words. My husband is on a trip in China. Everyday he would ask me what I had for each meal. He knows my affection towards dumplings, so he ordered some online. Those dumplings were delivered to me the other day. They taste really good no matter boiled or fried.

One of my hobbies is reading recipes on my phone. There are many cooking apps. I like exploring in different recipes, picking some to try. I just happened to find this interesting recipe to dress dumplings with “lace skirt”. Yes! And I tried it. Just cooking for fun. 🙂

I followed the original recipe:

https://www.xiachufang.com/recipe/102855302/

1. Boil dumplings till cooked. You can also choose to steam them or use the left overs.

2. In a bowl, mix water 40g, flour 5g, and very little salt. Mix well till no lumps.

3. Add 15g oil into the bowl. Mix well.

4. My cooking method is different from the original one: Heat a pan, place dumplings in it. When you hear the sizzling, pour flour water into the pan. Turn to low heat and wait till water dried up. The golden brown “lace skirt” will show up. While original recipe is to cook one by one and the “lace skirt” looks much better.

But mine is really crispy. 🙂

Quick recipe, Uncategorized

Steamed Pumpkin Snack

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When I was little, my parents made me eat pumpkin. But I really disliked pumpkin at that time. When I grow up, I fall in love with pumpkin. Just as what my sister always says, people change. :p

Ingredients

Pumpkin 200g

Glutinous rice flour 1 cup

Corn starch 2 tablespoon

Sugar 1 tablespoon (you can add more if you want them to be sweeter)

Filling you like (red bean paste, chocolate, salted egg, etc)

Goji berries (optional)

1. Remove seed and peel of the pumpkin. Cut it into slices. Steam for 10 mins.

2. Place steamed pumpkin in a bowl. Mash them with a spoon.

3. Add glutinous rice flour, corn starch and sugar in. Make all ingredients into a dough.

4. Divide the dough into smaller ones. Press them and wrap in filling. Make them small dough balls again.

5. Press small dough with toothpick to make the lines and make them look more like real pumpkins.

6. Top with goji berries as garnishment.

7. Steam for 8-10 mins.

After steam, let them cool down a bit. Dip chopsticks into cold water before get them, cos they are really really sticky.

Noodles

Dried Noodle with Eggplant Sauce

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Recently, noodles become the most frequently-seen dish on my table. When I am too busy to cook, I turn to noodles. When I don’t know what to eat, I turn to noodles. Noodles are really my good friends.

Eggplant is always my good friend. So I decide to put both of my good friends in one dish. And ……. eat them. 🙂

1. Chop eggplant into medium strips. Black fungus and green chili into shreds. Also prepare chopped garlic.

2. Heat a little oil in the pan. Fry fish Ngoh Hiang slices a bit. You can also choose minced pork.

3. Add in eggplants. Fry till soft.

4. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, and 1 tsp sugar. Mix well.

5. Pour in 1/4 cup water. Also add in black fungus. Simmer a bit.

6. When the water reduces, add in a little starch water.

7. Add in garlic and chili. Quickly stir fry a bit. Season with salt.

Pour eggplant over cooked and drained noodles.

Fish

Oven Roasted Fish

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1. Cut fish 2 or 3 times on both sides.

2. Put fish into a big bowl, add in 2 tablespoon cooking wine and several ginger slices. Marinate for half an hour.

3. Wipe fish dry with kitchen towel.

4. Sprinkle salt and white pepper over fish.

5. Heat 2-3 tablespoon oil in the pan. Add in 3 tablespoon chopped garlic, 1/2 tablespoon chopped ginger, and 1 tablespoon chopped dried chili. Fry with low heat till aromatic.

6. Add in 1 tablespoon Pixian soy bean sauce. Stir fry till aromatic.

7. Add in 1/2 tablespoon sugar. Stir evenly.

8. Place vegetables you like in the baking pan. I chose enoki mushroom, celery and onion.

9. Place fish over vegetables. Pour the sauce over fish and vegetables.

Into the preheated oven (180 degree C) and bake for 15 mins. Flip the fish over and bake for another 15 mins.

Ribs, Uncategorized

Steamed Ribs with Vermicelli

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1. Rinse ribs under water to wash them clean. Soak them in water to let all the blood out. Change water several times till water is clean.

2. Marinate ribs with 2 tsp light soy sauce, 2 tsp oyster sauce, 2 cloves of chopped garlic, 1/2 tsp chopped ginger, 2 tsp sugar and 1 tablespoon corn starch. Mix them all well. Marinate for around 2 hours.

3. Soak vermicelli in water till soft. Cut shorter with scissors.

4. Take the ribs out and put into another bowl. Add in 2 tsp oil, and 1 tablespoon corn starch. Mix well again.

5. Spread vermicelli in a plate. Add in 1 tsp light soy sauce, and 1/2 tsp oyster sauce. Mix with chopsticks.

6. Place ribs over vermicelli. Pour marinade on top.

7. In boiling water and steam for 15-20 mins.

8. Garnish with chopped spring onion.

Noodles, Pasta

One Pot Tomato Sausage Linguine

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My husband is on a short trip to China. While I am home alone, I try to figure out some dishes that are simple and easy to cook. One-pot dish is always my first choice.

1. Prepare sausage (cut into slices), two tomatoes (peeled and chopped), one small chopped onion, 2 cloves chopped garlic, mixed vegetables, chicken stock (or water).

2. Heat a little oil in a pan. Add in sausage slices. Fry a bit till brownish.

3. Garlic and onion in. Sauté till aromatic.

4. Put all the tomato dice in. If you want it easier, you can also choose to use tomato purée. Sprinkle a little salt. Simmer tomato a bit till juice comes out.

5. Pour in chicken stock. Bring to boil.

6. Add in linguine or pasta you like. Cook for 7 mins.

7. Add in mixed vegetables and cook for another 3 mins.

In the last several mins, you can turn to the high heat to reduce the sauce.

Season with salt and black pepper.

baking, Cake

Super Easy Cheesecake

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I got this recipe when I was checking on China Weibo. And I believe the original recipe is from a Japanese APP called Cookpad. And the author’s name is Mari. This recipe is the easiest way to make cheesecake.

All you need are:

Cream 180g

White chocolate 40g

Cream cheese 200g

Eggs 2

Lemon juice 1/2tsp

1. Melt white chocolate with cream in a saucepan by low heat. Keep stirring.

2. Whip the cream cheese till light.

3. Beat eggs into cream cheese. Better add in 2-3 times.

4. Add lemon juice into cream cheese.

5. Add chocolate & cream mixture into cream cheese. Stir well.

6. Into preheated oven (160 degree C) and bake for 35mins.

Super easy. No extra tools are needed. No need to bake for a long time. And it also turns out not bad.

Solid and creamy.

Quick recipe, Uncategorized

Spicy Clam Stir-fry

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1. Wash clams in water. Pour in hot water to let all the shells open. Let them soak for a little while. Then wash them again to rinse off all the dirt and sands.

2. Heat a little oil in the pan. Add in chopped garlic, ginger and dried chili. Stir fry till aromatic.

3. Add in 2 tsp oyster sauce and 1 1/2 tsp light soy sauce. Mix well.

4. Add all the clams in. Stir fry for around 3 mins.

5. Season with a little salt and sugar.

6. Sprinkle starch water. Stir fry evenly.

7. Add in chopped spring onion. Fry a bit.

Serve hot.

Chinese, Porridge, shrimp

Shrimp Congee

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An easy way to cook congee is putting rice in freezer for overnight.

So on the night before, wash rice, drain them. Put them in a bag. And put into freezer.

The next day. Boil a pot of hot water. No need to thaw the rice. Just put frozen rice in the boiling water. Once the water boils again, turn to low heat. Stir slowly so that rice won’t get burnt at the bottom. Cook for 20-30 mins. Rice will become very sticky and thick. If you want the congee to be very thick, the ratio of rice and water can be 1:10. Actually, my ratio of rice and water is 1:15. As I cook it longer, the congee can be very thick too.

Add in shrimps, cook for 3-5 mins.

Add in vegetables you like, cook for another 3 mins.

Season with a little salt and garnish with chopped spring onion.