Tag Archives: recipe

Broccoli, Chinese, mushroom, Quick recipe, Uncategorized

Broccoli, Scallop & Shiitake Mushroom

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Prepare one head of broccoli, 4-6 Shiitake Mushrooms and 6-8 big scallops.

1. Cut broccoli into small flowers. Cut a cross on the Shiitake if you want.

2. Boil one pot of water. Add in 1 tsp salt. Blanch broccoli for 3 mins. Soak in cold water and drain them.

3. Heat a little oil in the pan. Sauté mince garlic and ginger till aromatic.

4. Add in mushrooms, stir fry a bit.

5. Add in 1 tablespoon light soy sauce, 2 tsp oyster sauce, 4 tablespoon water. Bring to boil and then turn to low heat and simmer for 5 mins.

6. Add in scallops. Bring to boil. Turn to low heat and simmer for 3 mins.

7. Make a circle with broccoli in the plate. Place mushroom and scallops on the top.

8. Keep heating the sauce till condensed. And pour sauce over the dish.

Serve hot.

baking, pizza, Prawn, Uncategorized

Prawn & Bacon Pizza

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For the pizza dough:

Simple Pizza

Preheat oven to 200 degree C.

1. Press pizza dough into a baking pan or a skillet.

2. Poke it with a fork for several times.

3. Brush it with tomato sauce.

4. Sprinkle mozzarella cheese.

5. Place several chopped bacon pieces over the pizza dough. Then spread shell-removes Prawns. I also added some pepper flakes.

6. Season with a little black pepper and mixed herbs.

7. Top with cheese.

8. Into the oven and bake for 15-18 mins.

Uncategorized

Butterfly Pea Flower Drink

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Last time, when my husband and I were in Bangkok, we tried butterfly pea tea there. We knew the tea from a Japanese animation show – Detective Conan. And my husband has been curious about it since then. Butterfly pea tea we tried in Bangkok was really nice. And my husband wanted to make it at home. Then he ordered dried butterfly pea flower from online shops.

This Tea’s original color is blue. If you add in some lemon juice, it will become purple. This special property makes it a good ingredient in colorful drinks.

1. In a sauce pan, pour in 11/2 cup water and 1/2 cup sugar. Bring boil and stir to let sugar dissolve.

2. Add in 1/4 cup dried butterfly pea flowers. Bring to boil. Then turn off the heat. Let it steep for 10 mins. Discard the flower. And cool down.

3. Mix 1/2 cup fresh lemon juice with 1 cup water in another container.

4. Crush the ice cubes a bit.

5. Fill glass with ice. Pour in butterfly pea tea till half full. Then gently pour in lemon juice mixture.

You will see the beautiful double layer drink.

Serve with a straw.

Top part is lemon juice, so it will be very sour. If you don’t have a straw, you’d better stir it before drinking.

Uncategorized

Sticky Rice Shumai

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Sticky rice needs to be soaked in water over night. Drain them and steam for 15 mins.

Prepare 1 Chinese sausage, 3 shiitake mushrooms, and cut them into small dice. Thaw 1/2 cup frozen mixed vegetables.

For the shumai wrap, I bought one pack from supermarket. You can also make wrap by yourself if you want. I was too lazy. 🙂

1. Heat a little oil in the pan. Add in sausage dice. Sauté till aromatic.

2. Add in mushroom, and mixed vegetables. Stir fry evenly.

3. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 1/2 tsp sugar, 1/2 tsp salt and a little white pepper. Mix well.

4. Pour in hot water covers all ingredients.

5. Bring to boil.

6. Add sticky rice in the pan. Turn to low heat.

7. Keep stirring to let sticky rice absorb the sauce. Turn off the heat when sauce dried up.

8. The filling is done. Set aside and cool down.

9. Put a spoonful of filling in the middle of the wrap. Use thumb and index finger to make a circle. And lightly push from the bottom to make it into a blossom-flower shape. I’m not an expert in doing this. This is just how I made them.

10. Steam for around 8 mins. And this dim sum is done.

Serve hot.

My husband loves them. If you make some extra, you can put them in freezer like I did. Next time, when you want them, you can directly steam them.

Dumplings, Noodles, Uncategorized

Wanton Noodles

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As a Chinese born and grew up in northern part of China, I’m very familiar with noodles. Yet, its very difficult for me to cook southern pattern noodles well, like rice noodle, Hokkien mee. I tried wanton noodles before and it didn’t turn out well. I guess the main reason is that I didn’t pay much attention to the difference between southern noodles and northern noodles. Northern noodles are more hard and thicker. They need more time to be cooked. That is completely different from southern ones.

I corrected my way of cooking wanton noodle this time.

Noodle was bought from supermarket and so was the wanton wrap.

1. Prepare the wanton filling:

Minced pork (100g), some shrimps ( around 10), 1 stalk spring onion, 1 small slice ginger, 3-4 water chestnut. Chop them together and let them be sticky to each other.

Put chopped pork and shrimp in a bowl. Mix in several whole shrimps. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp sugar, 2 tsp sesame oil. Mix all well.

Put one spoonful filling in the middle of the wanton wrap. Then pinch the edges. If the wrap is easily to open up. You can dip your finger in water and brush the edge before pinch.

2. Boil a big pot of water. Add in one pinch of salt. Boil wantons for 5-8 mins. Then drain them.

3. Blanch noodles in the boiling water for 2 mins. Then soak them in cold water. In the boiling water for another minute. In the cold water again. And drain at last.

4. Put bai Choy in boiling water for 2 mins. And drain them.

5. In the plate, add in 1 tablespoon light soy sauce, 1 tsp dark soy sauce, 2 tsp oyster sauce, 2 tsp wanton Soup stock. Mix well.

6. Put drained noodle in the plate. Have a good mix with sauce.

7. Side the dish with wantons, bai choy and char siew. (I cooked dark sauce pork belly instead). Recipe:

https://foodrecipe33.com/2016/09/08/braised-pork-in-brown-sauce/

My husband loved it very much. He suggested me to open a small restaurant some day after I retire or if I don’t want to continue doing my current work. 🙂

Pasta, Uncategorized

Creamy Linguine

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1. Thaw shrimps and green peas. And wipe them with kitchen towel.

2. Cook linguine follow the instructions on the package.

3. Heat a pan. Add in 1 tablespoon oil.

4. Add in shrimps. Stir fry till pinkish.

5. Add in 2 cloves minced garlic and green peas. Stir fry for another minute.

6. Cut in 1 tablespoon butter. When it melts, pour in pasta cream.

7. Turn to low heat, season with salt and black pepper and keep stirring.

Turn off the heat when the creamy sauce boils. Put linguine back into the pan. Add a little mixed herbs if you like. Give it a good mix. And ready to serve.

baking, Uncategorized

Bacon & Pineapple Burger

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It just came to me when I was preparing for making burgers at home. Since bacon and pineapple are a good match on pizza, so I wondered how will it go if I put them in burger. It turned out not bad.

For the burger bun:

Black Sesame Round Bun And Mini-burger 

Pineapple slices are from canned ones. Drain them first.

Heat a pan on the stove. Fry bacon till crispy.

Then fry pineapple slices a bit.

Cut burger bun into halves. Place bacon slices on it. Then one pineapple slice. After that is cheese. And again bacon and pineapple slice.

You can serve it with salad and potato wedges.

Potato Wedges & Steak

My husband thought it’s very special. But he loved it after tried it.

baking, Cake, chocolate

Cocoa Chocolate Cake

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Last night, I saw a picture of chocolate cake online. And I really really wanted to have a piece of it. So I decided to make my own chocolate cake by myself. Remember my husband bought a pack of Starbucks cocoa before? There’s still some left. So I’m gonna use it to make my cocoa chocolate cake.

I referred to the recipe:

http://www.recipe4living.com/recipes/satin_moist_chocolate_cake.htm?format=print

The first time I saw this recipe, I was wondering is it true that boiling water is required in it? I was not so sure about it. But after I tried it, I realized how great this recipe is.

Ingredients:

1 cup sugar ( cocoa powder I used from Starbucks already contained sugar. So I cut off the sugar in original recipe)

1 3/4 cup flour

3/4 cup cocoa powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup canola oil (original recipe said vegetable oil)

2 tsp vanilla

1 cup boiling water

1. Preheat oven to 175 degree C.

2. In a big bowl, mix sugar, flour and other 4 dry ingredients.

4. Add in eggs, milk, oil & vanilla.

4. Add in boiling water. Stir well till smooth.

5. Pour batter into greased baking pan. Bake for 30-35 mins.

You can add frosting you like. I like this cake very much. Soft and moist.

Prawn, Quick recipe, Uncategorized

Cheesy Butter Giant Prawn

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1. Clean the scampi and cut in the middle of the belly.

2. Sprinkle salt and black pepper and let them stay for a while.

3. Heat a pan on stove. Add in 1 tablespoon oil. When it’s smoke hot. Put the scampi in.

4. Fry scampi till the shell turn pink.

5. Cut in 20 g butter and 3 minced garlic cloves. Sauté till aromatic.

6. Pour in 1/2 cup hot water. Cover the pan with lid and let the scampi simmer for 5 mins.

7. Take the scampi out in a plate. Add 1 pieces of cheese ( yes, I used the type for sandwiches and hamburgers). Turn to low heat. Keep stirring and reduce sauce to condensed.

8. Pour sauce over scampi. Garnish with parsley.

I have to say the sauce is perfect for bread.

Chicken, Uncategorized

Red Wine Braised Chicken

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This dish needs overnight marinating time. So please prepare one day before you cook it.

Here I used chicken drumsticks.

1. Prepare marinade. In a pot, pour in red wine ( I used about 1/3 bottle, that’s all I have). Turn on the stove and heat it. At the same time, chop one onion, 1 stalk celery and 1 carrot. Put all the vegetables, 3 cloves garlic, cloves and bay leaves in wine. Simmer till reduce to 1/2. Off the heat. Discard the vegetables. Put chicken in a container or a bag. Pour the marinade in. Give Chicken a bit massage and cover with lid. In the fridge for overnight.

2. The next day. Take the chicken out. Chicken will turn dark purple. Season them with salt and pepper. Then dust them with flour.

3. Heat a little olive oil in the pan. Fry chopped onion (big chunk) and mushroom till aromatic. Then set them aside.

4. Fry bacon bits in the same pan. And sear bacon to let the oil out. Take the bacon out and leave the oil.

5. If the bacon oil is too little, you can add some extra olive oil. Next step is to fry flour-covered chicken. Don’t stir them till a nice golden brown layer formed. Make sure the outside flour layer is hard and crispy.

6. Add all the mushroom, onion and bacon back to chicken. Also add in bay leaves. Pour the red wine marinade into the pan. And one small box of stock with 2 or 3 tablespoon tomato paste.

7. Turn to low heat. Cover the lid and let it simmer for 1-1.5 hrs.

Look at the bright color. The chicken is very tender. Mushrooms are very juicy. It’s perfect to go with bread or pasta.