It’s a low fat dish. And it’s very easy to cook.
1. Cut chicken breast and asparagus into small pieces.
2. Heat a little oil in the pan.
3. Put in chicken breast. Stir fry till color turns white then a bit golden brown.
4. Add asparagus. Stir fry till asparagus’s color turns dark for around 2-3 mins.
5. Spread some chopped garlic granules, salt and black pepper. Quick stir evenly for another minute. And it’s done.
I found this amazing recipe:
http://www.food.com/recipe/banana-cream-cheesecake-copycat-49337
I just made a small change according to original recipe:
Crust: 12 Oreo cookies, 30g margarine
Filling:
250g cream cheese
45g sugar
1 tsp cornstarch
2 eggs (medium size)
1 banana (cos I only had 1 banana at home, if you want banana flavor to be stronger, you can add 2 bananas)
40g whipping cream
1 tsp vanilla
1. Blend finely chopped cookies with melted margarine well.
2. Press cookie margarine mixture into pan and put into fridge.
3. Beat cream cheese till creamy.
4. Add in sugar and cornstarch.
5. Add in egg one at a time.
6. Add in mashed bananas, whipping cream and vanilla.
7. Pour cheese mixture onto crust.
8. Preheat oven to 180degree C. Bake for 15 mins. Then turn the heat down to 110 degree C and bake for 70 mins or till center gets firm.
Very rich and yummy. It tastes great!
Marinate salmon with a little salt and black pepper.
Heat a little oil in the pan. Fry salmon till each side turns golden brown, which takes 2-3 mins. Then dish them out.
Add 1 tsp tomato sauce, 1 tsp black pepper sauce and 1 tsp sugar in the pan with 2 tsp water. Stir till condensed and pour over salmon.
I love Sichuan Food. But due to that my husband can’t eat spicy food, I seldomly cook spicy dish. Hui Guo Rou is a typical Sichuan dish. I made it less spicy and it turned out my husband loved it.
1. Put pork belly in boiling water for several mins till a chopstick can easily go through it.
2. Take the pork out. Rinse and drain. Then cut into thin slices.
3. Heat a little oil in the pan. ( because there is fat in pork belly, a very little oil is enough. If you use non-stick pan, you can even not add any oil).
4. Put pork slices in the pan. Stir fry till a bit golden brown and curly. Take pork slices out.
5. Add 1 tsp Pixian bean sauce in the pan. Stir fry till red oil comes out. If you want it to be more spicy, you can add some chopped dried red chili.
6. Put pork slices back in the pan. Stir fry evenly with bean sauce. Add in 1 tsp light soy sauce, 1 tsp cooking wine and 1 tsp sugar. Stir evenly.
7. Add in chopped garlic bolt and green chili. Stir fry till garlic bolt is done. Dish out.
It’s a very easy dish.
1. Cut egg tofu into small pieces.
2. Put shrimp on tofu.
3. Steam for 8 mins.
4. Pour the steamed water in the plate out in the pan. Add in a little light soy sauce and starch. Heat for a while till condensed.
1. Clean crab and tear it into small pieces.
2. Marinate crab with a little cooking wine and corn starch.
3. Heat some oil in the pan. Fry crab till red. And take them out.
4. Heat 200g butter or margarine in the pan. When melted, put in chopped garlic. Stir fry a bit.
5. Add in 200g evaporated milk. Stir well.
6. Put crab in the pan. Simmer for 10 mins.
7. Add in chopped chili. Simmer for another minute. Dish out.
The creamy sauce is ideal dip for bread. Very creamy.
Original recipe:
http://www.food.com/recipe/chocolate-oat-square-extravaganza-263499
I changed it a bit.
Ingredients:
Butter 80g
Brown sugar 120g
Egg 1
Vanilla 1/4 tsp
Oats 1 cup
Flour 100 g
Salt 1/4 tsp
Baking soda 1/4 tsp
Filling:
1/3 can sweetened condensed milk, around 100g
Chocolate chips 1 cup
Butter 1 tsp
Salt 1/4 tsp
Chopped walnuts 1/3 cup
Vanilla 1/4 tsp
1. Cream brown butter and brown sugar till light and fluffy.
2. Beat in egg and vanilla.
3. Combine oats, flour, salt, and baking soda. Stir into butter mixture.
4. Press 2/3 batter into pan as base.
Filling part:
1. In a saucepan, melt butter, chocolate, with sweetened milk and salt. Stir evenly.
2. Turn off the stove. Stir in walnuts and vanilla.
3. Spread filling over the Oat base in the baking pan.
4. Sprinkle the rest 1/3 Oat batter over the filling.
5. Preheat oven to 180 degree C and bake for 25mins.
Crust: butter 50g
Salt 1 pinch
Sugar 50g
Yolk 1
Water 10ml
Flour 100g
1. Mix flour with salt and sugar well.
2. Cut in butter. Use finger to mix butter with flour.
3. Mix yolk with water. Then add the mixture into flour butter mixture.
4. Roll dough into thin batter. Put into fridge after warped with plastic for at least 1 hour.
Filling:
Butter 20g
Sugar 20g
Egg 25 g
Ground almond 20 g
Pear 1 (peeled, cited and cut into thin slices)
1. Cream butter with sugar till light and fluffy.
2. Add in egg. Mix well.
3. Add in almond ground. Mix well.
For tart:
1. Press batter into baking pan. Make small holes with folk.
2. Spread filling in.
3. Spread pear slices evenly on the surface. And sprinkle some extra almond ground.
Preheat oven to 180 degree C and bake for 40 mins.
It’s a very easy dish. And I think it keeps the nature of king oyster mushroom.
First, cut king oyster mushrooms into slices. Then heat some oil in the pan. Spread mushroom slices and fry them. When downside turns golden brown and curly, flip them over. Sprinkle some salt and black pepper at the same time. When the other side also turns golden brown, it is done. Very easy and quick.
Ingredients:
Chicken (cut into small dices. Marinated with a little salt, cooking wine, light soy sauce and cornstarch)
Carrot & cucumber ( both chopped into small dices)
Oil
Pixian bean sauce
Sugar
Because my husband doesn’t like peanuts, so I didn’t use peanuts here. There are peanuts in authentic Kung Pao Chicken.
1. Heat some oil in the pan. Put in chicken bits. Stir fry till chicken turns white in color. The take them out.
2. Put carrot bits in and stir fry for around 2 mins. Then add in cucumber bits. Stir fry for another min. And take them out too.
3. Add 1 tsp Pixian bean sauce in the pan. ( Pixian bean sauce is commonly used in Sichuan dishes. It is spicy and salty. If you don’t want it to be very spicy, you can use less). Stir fry till the oil turns red.
4. Add in chicken together with carrot and cucumber. Stir fry evenly.
5. Add in 1 tsp sugar. Quick stir fry evenly.
Cooking For Fun 