1. Put chicken legs in the baking bowl.
2. Spread several basil leaves.
3. Cut small tomatoes into half pieces. And sprinkle in the space of baking bowl with some garlic cloves.
4. Sprinkle salt and black pepper.
5. Spread some olive oil onto all ingredients. Use finger to brush chicken leg with olive oil.
6. 175 degree, 90 mins.
It can be served with pasta. Baked tomato is perfect for pasta.
It’s an easy dish to cook without much preparation.
1. Make batter. I used tempura flour. Please read the instruction about the ratio of water and flour.
2. Prepare prawns ( remove head and shell but leave the shell on the tail). Cut vegetables into slices. I recommend carrot, eggplant, mushroom and French beans. French beans can be just cut into medium pieces.
3. Heat the oil in a deep pot. Put a chopstick in it. If many small bubbles show up at the bottom, then it’s ok to deep fry.
4. Dip prawns and vegetables in the tempura batter and deep fry till golden brown.
Udon soup would be a good choice to be served with.
1. Heat a little oil in the pan. Put in pork belly slices. Stir fry till a bit golden brown.
2. Add in chopped ginger, garlic and chili. Stir fry a bit.
3. Put in chopped cabbage pieces. Stir fry till softened.
4. Add in 1 tsp light soy sauce, and 1 tsp oyster sauce. Stir fry till cabbage is done.
5. Sprinkle a little salt to season.
My husband wanted to have beef steak, but we didn’t have any at home. So I cooked Pork Wellington using the recipe of Beef Wellington.
The result was surprisingly good. Pork tested very tender and juicy.
The following is an easy way to cook pork in this way:
1. Season the pork with salt and black pepper.
2. Since the thick steak tests better, I used kitchen twine.
3. Heat some butter in a pan.
4. Put the pork in when the butter is heated. And fry every side of the pork.
5. Frying is done.
6. Stir fry chopped onion, mushroom, and garlic. Add some salt and black pepper powder. ( I don’t have other spices or wine.)
7. Bacon at the bottom, mixture of mushroom and onion in the middle, pork on the top. Do remember to take the kitchen twine off.
8. Roll the pork with bacon and make it a small bun. Wrap it tight and put into fridge for 30 minutes.
9. As to puff pastry, I chose roti prata, which is an easy and quick way.
10. Wrap the pork with roti prata.
11. Put it into fridge for another ten minutes.
12. Preheat oven 200 degree. You can make some decorative pattern on the surface if you want. Then brush it with egg. Put into oven for 20-25 minutes.
13. Dress the dish with some vegetables.
Enjoy your meal!
I used chicken wing sticks, because they are small and easy to fry.
1. Marinate chicken wing sticks with a little salt and black pepper. Massage them a bit.
2. Coat them with corn starch.
3. Add enough oil in the pan. Actually, I didn’t deep fry them. I just used oil half height of the chicken wing sticks.
4. When the oil is heated, put in chicken wing sticks. Fry till golden brown. I fried around 20 mins. If you deep fry, it will be around 10 mins.
5. Take fried chicken wing stick out. Heat the oil again. Fry them for another 5 mins.
6. Leave a little oil in the pan. Put in chopped garlic and stir fry a bit.
7. Add in 1 tsp light soy sauce, 2 tsp Korean sweet & hot chili sauce, 3 tsp honey, and 1/2 tsp water. Stir evenly.
8. Put fried chicken in the pan when the sauce boils. Stir fry evenly till chicken coated with sauce evenly.
It’s a quick and easy vegi dish.
1. Heat a little oil in the pan. Add in some chopped garlic. Stir fry a bit.
2. Put in mushroom ( torn into shreds) and thin carrot slices. Keep stir frying till mushroom turns softened. Cover the pan with lid. And braise for around 2 mins. If the pan is too dry, you can add a little water.
3. Add in chopped bell pepper and green chili. Stir fry a bit.
4. Add in a little light soy sauce and oyster sauce. Stir fry evenly.
5. If the dish is too light, you can add a little salt. Stir evenly then dish out.
1. Heat a little oil in the pan. Put in a little ginger shreds. Stir fry a bit.
2. Put in pork slices ( cut pork belly into medium thick slices). Stir fry till they turn a bit golden brown.
3. Add in mushrooms ( torn into slim shreds). Stir fry till they get softened.
4. Add in 1 tsp light soy sauce and 1/2 tsp dark soy sauce. Stir fry evenly.
5. Pour in enough hot water reaches half height of all ingredients.
6. Turn to medium heat. Cover the pan with lid and braise for 5-10 mins.
7. Add in vermicelli, and braise to another 5-10 mins. (Please refer to the instruction on package).
8. Sprinkle some salt to season and some chopped spring onion.
9. Braise for another minute and dish out.
It’s a popular dish in my hometown. Someday my mother told me that she learnt a new dish from her friends. And that new dish is this braised cauliflower with tomato. Later, this dish also showed up in the canteen of my high school.
It’s not a difficult dish to cook. I would also recommend this dish to those people who are on a diet.
First, you need to peel two or three medium tomatoes. Then chop them into small dice. Heat a little oil in the pan. Stir fry tomato dices. When they become softened, add in cauliflower pieces. Stir fry a bit. Then pour in hot water reaches half height of the ingredients. Cover the pan with lid. Braise till cauliflower is done. Sprinkle salt and dish out.
Ingredients:
1 cup flour
1 1/2 cups milk
2 eggs
1 tsp vegetable oil (I used olive oil)
1/4 tsp salt
Mix all the ingredients in a bowl and whisk into smooth batter.
Heat a non-stick pan on stove with medium heat.
Add 1 big spoonful batter into pan.
When the bottom turns a bit golden brown, it will be easily to flip over.
Heat the other side for a little while.
For the fillings, you can just spread hazelnut chocolate sauce. Then fold it and dust with icing sugar.
Or you can make cinnamon apple filling:
Melt 2 tsp butter in the pan. Add in 4 tsp brown sugar and 1/4 tsp ground cinnamon. Stir evenly. Add in some small apple pieces. Turn off the stove when apple pieces are coasted with sauce evenly.
You can also change apple to banana.
It tastes really nice.
Glutinous rice needs to be soaked in water for overnight.
Stuff chicken with glutinous rice, 3 or 4 garlic cloves, 2 or 3 red dates. And then tight the chicken up in case the stuff inside run out.
Put chicken in a large deep pot. Add in enough water. Make spring onion a knot, then add in the pot with several ginger slices.
1. Turn to high heat. When the soup boils, remove the foam on the surface.
2. Then turn to low heat and cook for 45 mins.
3. Turn off the stove and keep the lid on for another one hour.
4. Sprinkle salt. Turn on low heat and braise for another half an hour.
5. Sprinkle some chopped spring onion. And ready to serve.
Chicken tastes soft and juice. You can serve with kimchi.
There will be a lot of soup left. Please don’t throw away. It can be reserved in a bottle and placed in the fridge.
Cooking For Fun 