1. Heat a pan on stove. Add in 2 tsp olive oil.
2. Sauté 2 chopped cloves of garlic till aromatic.
3. Add in peeled shrimps. Fry till red. Then dish out and set aside.
4. Add in 1 small can of tomato purée. If it’s too sticky, you can add in some pasta stock. Simmer to boil.
5. Add shrimps and pasta back to tomato sauce. Also with some chopped parsley. Season with salt and black pepper.
6. Blend well.
Serve with grated cheese.
1. Add 20g butter in the pan. When butter melts, add in fresh shrimps. Fry till pink.
2. Add in 2 gloves chopped garlic, sauté till aromatic.
3. Pour in 2 tablespoon white wine. Season with salt and black pepper. Simmer for 1 min.
4. Take the shrimps out and set aside. Pour 1 cup milk into pan. Bring to boil, add in 1/2 cup shredded cheese.
5. Stir to let cheese melt. Add in spinach, boil for 1 min.
6. Add all the shrimps and cooked pasta in the sauce. Mix well.
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. 🙂
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.
Main ingredients:
Chopped shrimp 100g
Tofu 200g
Chopped Spring onion 2 stalks
Mix them in a big bowl
All these three ingredients don’t have to be finely chopped. I crushed tofu with my hand. 🙂
For the seasonings:
1/2 tsp salt
1 1/2 tbsp oyster sauce
1/4 tsp white pepper powder
1 tbsp sesame oil
1/2 tsp sugar
Mix well with shrimp, tofu & spring onion.
Next, add in flour while mixing. Stop when all ingredients can cling together to make patties. I added in about 3 tbsp flour.
Heat a pan on stove, brush pan with oil.
Use hand to make patties. Put patties in the pan. Fry till both sides turn golden brown.
It’s a very simple dish to cook.
Prepare sauce: 50g lemon juice, 50g sugar and a little black pepper powder. Mix them well.
Clean Prawns and prepare some chopped garlic and green onion.
1. Heat some oil in the pan. Put the Prawns in. Stir fry till Prawns turn pink.
2. Add in chopped garlic and fry till aromatic.
3. Pour the sauce in. Turn up the heat a little. Quick stir fry to let each Prawn be coated with sauce.
4. Sprinkle chopped green onion as garnishment. Quick stir and ready to serve.
The Prawns are very bright and shiny in color due to the lemon sauce. And it tastes very tender and juicy. You will not stop licking your fingers. My husband loved it.
1. Put rice and water into a deep pot. The ratio of rice: water is 1:10.
2. Turn to high heat. When water boils, turn to low heat.
3. Cover the pot with lid. Keep heating for 20-30 mins, till rice completely done and much fatter than before. Keep an eye on the pot since it’s easy for porridge to overflow. Stir occasionally.
4. Add in a little ginger shred, shrimp and I also put in some oyster meat. Stir a bit. Boil for around 10 mins.
5. Sprinkle some salt and chopped lettuce ( you can also choose spinach or other green vegetables). Stir for 2 mins.
6. Add in some chopped spring onion. Stir for 1 min. Then it’s done.
Nice taste.
Sometimes, I’m feeling like very lazy. Then I will try some easy dishes or simplify some complicated dishes.
1. Clean shrimps (actually I used small prawns) and remove the shell and head.
2. Marinate shrimps with a little salt and black pepper.
3. In a bowl, mix 1/2 cup flour and 1/8 cup starch. In another small bowl, beat in one egg.
4. Heat skillet on stove, pour in enough oil to fry shrimps.
5. First, put shrimps in egg, then dip in flour mixture and let them be coated with thick flour.
6. Fry them till golden brown.
7. In a big bowl, add in 1/4 cup mayonnaise ( I used salad cream) and 3-5 tsp hot & sweet chili sauce. If you want it to be more spicy, then you can add more. Because my husband can’t accept spicy food, so I just added 3 tsp. Also add in some chopped spring onion or parsley. Mix them well.
8. Put fried shrimps into sauce. Stir well to let shrimps be coated with sauce.
Ready to serve.
Easy but delicious. My husband loves it.
Ingredients:
Butter 20g
Flour 3 tsp
Frozen corn kernels (as much as you like)
Water
Cream 3 tsp
Onion bits
Salt
Black pepper
1. Heat butter in the pan. When it’s melted, add in flour. Quick cream flour with butter.
2. Add in onion and corn kernels. Stir fry a bit. Pour in water covers all ingredients. Simmer for around 10 mins. (I also add in several shrimps.)
3. Add in cream and stir well. Season with salt and black pepper.
It’s a ideal bread dip.
For the bread recipe:
https://chewbaccascook.wordpress.com/2016/10/18/easy-bread-no-knead/
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.
Cooking For Fun 