Tag Archives: vegetable

Pork & Kailan Pasta

The other day, I bought a pack of frozen Spanish Iberian pork slices. And I decided to use it to cook pasta.

The only green vegetable I had is Kailan, so….no other choice for me.

1, Cook pasta and drain. Blanch kailan in hot water for 2 mins.

1, Heat skillet, Add in a little oil. Iberian pork is a bit fat, so I seared them to get all the fat out first.

2, When the pork starts to curl up, add in 2 cloves chopped garlic. Stir fry a bit.

3, Add in drained kailan. Stir fry for 2 mins. Season with salt and a lot of black pepper.

4, Off the heat, Add in pasta and mix well. Let pasta fully absorb the pork juice.

BBQ Pork Belly by Skillet

If you don’t have a griller, but you really want to try BBQ pork at home, maybe you can try my method. All you need is a skillet.

  1. Prepare a skillet. Heat on stove. Brush it with oil. Wipe pork belly with kitchen towel. Place pork belly into the skillet when it’s very hot. My stove is induction and it’s super quick for skillet to get hot. I turn to 3 out of 9, and that would be hot enough.
  2. When put the pork belly in, don’t move it and let it get seared.
  3. When the down side turns beautifully golden brown, flip it over to sear the other side.
  4. After both sides turn brownish. Turn down the heat. Cut big pork belly slices into short ones by scissors.

Sear with low heat to make sure pork belly is fully cooked.

If you want to add vegetables, you can push pork belly to the side. Arrange vegetables in the skillet.

I used sausage, shiitake mushroom, onion, green chili and garlic. Fat from the pork adds more flavor to vegetables.

Cook with low heat and patience.

You will get shiny golden pork belly and nice pot of mixed vegetables.

Dip them in the sauce you like. Because I didn’t marinate the pork, so they taste plain. You can serve in Korean style, with salt, kimchi, pickles and lettuce.

If you want to marinate the pork before cooking, that will also work.

Cream Vegetable Stew

  1. Prepare vegetables and chicken. I used 1 chicken leg, remove the bone and cut into 4 pieces. Sprinkle salt and black pepper over the chicken. For vegetables, I chose 1 carrot, 1 potato, 1 onion, 3 shiitake mushrooms. And 1/8 head of broccoli.  Cut carrot and potato into small chunks, dice the onion and cut shiitake into quarters.
  2. Heat a pan. Add in a little oil. Fry chicken with skin side down. When the skin side turns golden brown, flip it over to fry the other side. Set chicken aside for later use when both sides turn golden color.
  3. Use the same pan to fry vegetables. Add in onion, carrot, potato and  mushroom. Fry for 2 or 3 mins. Add chicken, vegetables into pressure cooker. Pour in 1/2 1 cups water. Season with salt and black pepper. Also add in bayleaf. Cook under high pressure for 20 mins.
  4. Make roux. Heat a pan. Drop in 2 tbsp butter. Melt butter with low heat. When butter completely melts, add in 2 tbsp flour. Quickly stir with a whisk to let butter and flour mix evenly.
  5. Add in 2 tbsp cream and pour in 1/4 cup milk. whisk to let all ingredients mix throughly.
  6. Add vegetable soup gradually into the roux while stirring. When they are fully and evenly mixed, Add in the cooked vegetables.
  7. Boil broccoli in water and add in as garnishment.
  8. Season with salt if necessary.

Oven Roasted Vegetables

I roasted potato, cauliflower, carrot by oven before. I always wanted to try roasting different kinds of vegetables at one time. And I did it today.

  1. Preheat oven to  200 Degree C.
  2. Prepare vegetables. I chose potato, carrot, cauliflower, broccoli, onion, baby corn, mushroom and cherry tomatoes.
  3. Wash them and cut. For potato, carrot, cauliflower and broccoli, they may need longer time to be cooked. So they must be in smaller size. While onion, baby corn, mushroom and cherry tomatoes. They should be in larger size.
  4. Cover the baking try with aluminum foil. Place vegetables over it. Drizzle olive oil. Sprinkle salt and black pepper. I also spread some dried herbs. And add 2 cloves of garlic. Gently toss a bit.

Into the oven and bake for 10 mins.

Flip them over. and Lower heat to 180 Degree C. Bake for another 10-15 mins.

Very nice. You can have various kinds of vegetables at one time.

And I put them in my husband’s bento box. One thing I love about bento is that he can’t be picky about the food. If I prepare vegetable for him. He has to finish it.

Pork & Vegetable Pot

My husband had dinner with a friend. Somehow they talked about Spanish Iberico Pork. His friend said this kind of pork is very delicious. And my husband told me immediately after that dinner. Then when we shopping for groceries the other day, he found that Spanish pork in the frozen counter. What a coincidence. So we bought it and I didn’t even know how to cook it. And yes, we just bought it.

Usually this thin pork slice is ideal for shabu shabu or hot pot. But my husband strongly recommended to cook it in simple way without any strong spices or condiments. He wanted to keep the original flavor of the pork. He may not know much about cooking, but he’s very good at giving me instructions. I decided to make pork & vegetable pot.

skillet is a good choice for the port.

Here are the main ingredients I used: Spanish Iberico pork, 1/4 head cabbage, Slices of 1 onion, slices of 1 medium carrot, several shiitake mushroom, brown mushroom, tofu (cut), french beans and chopped spring onion. Oh, and vermicelli in the bowl (already boiled in hot water).

  1. Heat the skillet. Brush skillet with oil. Put  2 or 3 pork slices in to sear them.

https://flic.kr/p/2cXLZeV

2. Put the rest pork in, and arrange all the vegetables in the pot.

https://flic.kr/p/2dfwdx5

3. In a bowl, add in 2 tbsp light soy sauce, 1 1/2 tbsp sweet cooking wine, 1 tbsp sugar and 1/2 tbsp water. Mix well.

4. Spread sauce (maybe 1 tbsp ) over all ingredients. Slightly stir them in order not to be sticky to the pot.

The pork looks so great.

5. Put the lid on for 2-3 mins. Stir gently to flip all the ingredients. Add in more sauce if needed.

https://flic.kr/p/QAgLqn

6. Lid on for another 3 mins or till pork and vegetables are fully cooked.

My husband  loved the pork so so much.

ABC Soup

My husband used to cook this soup for me.  That’s really shocking since he seldom cooks. He cooks for maybe 10 times at most and chooses to cook soup. Why? Because he just needs to put all the ingredients into a pot and let the cooker do the rest work. That’s why I cannot say he doesn’t cook at all.

According to him, this soup is full of vitamin A,  B and C, and that’s how it gets the name.

Main ingredients are chicken leg (you can even use pork instead), vegetables (tomato, potato, carrot and onion). The most complicated part is to handle vegetables. (When my husband cooked this soup last time, I cleaned and cut all the vegetable for him.) Cut vegetables into medium chunks.

Put chicken leg into a pot, add in enough water. Bring to boil with high heat first. Skim the soup and remove all the dirt to make sure soup is clear. Then add all vegetable pieces in. Tun to low heat and simmer for at least 45 mins.

Don’t forget to season with salt before serving.

https://flic.kr/p/24wE2e2

I cooked for my husband when he felt a bit sick and didn’t have appetite. He finished this whole bowl of soup. Ate up all the vegetables and chicken leg.

Vegetable Soup

Before anything. Yeah! That’s a whole potato in the soup.

It’s a rally light and simple soup. And of course, it’s also healthy. Even my husband, a 100% meat lover, falls for this soup.

Ingredients (serving for 2)

potatoes 2 (peeled)

carrot 1  (cut into thick strips)

onion 1 (cut into quarters)

1/4 head of cabbage

celery 2 stalks

bacon 5 or 6 slices

salt

black pepper

stock 1 cup

water 2 cups

  1. Place peeled potatoes, carrot strips and onion quarters into a pot.
  2. Add in water and stock. (You can adjust water and stock according to your preference. You can even use all water or all stock). Also add in 1 pinch salt and 1 dash black pepper. Turn to high heat. Bring to boil. Turn to low heat. Lid on and simmer for 15-20 mins.
  3. Put celery strips, bacon slices and cabbage into the pot. Same procedure. Bring to boil with high heat and simmer with low heat for 25 mins.
  4. Season with salt and pepper.

https://flic.kr/p/SGV271

It can be served with baguette or any bread you like.

Even though no sugar is added to this soup, it still tastes a bit sweet. I cooked this soup on my husband’s birthday. And served it with garlic bread. He really loved it.

My Favorite Vegetable Stir-fry

How much do I love this Di San Xian? Hmmm……. If I have to choose one my favorite stir-fry dish, it must be the one. But I have to say it’s not very healthy, since it consumes too much oil.

The name Di San Xian (地三鲜)Means 3 fresh vegetables from the earth and which are potato, eggplant and green chili.

  1. Heat a pan, add in 1 tablespoon oil. Prepare 2 medium potatoes and chop into slices or small wedges. Fry potato till cooked or the edge turns brownish.
  2. Potatoes out. Add in some more oil, 2-3 tablespoon maybe. Eggplant can absorb a lot oil. Fry the eggplant ( chop 1 eggplant into medium chunks). Fry them till they get really softened and cooked.
  3. Add potatoes back into the pan. Also add in chopped green chili (You can use bell pepper, but I want to add a little spicy taste to the dish, so I chose green chili). Stir fry for a min or two.
  4. Add in 1/2 tsp light soy sauce and 1 tsp sugar. keep stirring and all vegetables will show shiny and brownish color.
  5. Chop 3 cloves of garlic and add in. Stir fry to release garlic’s flavor.
  6. Season with a little salt. and  glaze with a little starch water.

https://flic.kr/p/2eoNcLp

Even my husband fell in love with this dish and He is a MEAT LOVER!!!

Oven Roasted Fish

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.

Pineapple Rice

I bought a whole pineapple from supermarket. Cut at the 1/3 height. Use knife and spoon to scoop the pineapple out. Set the pineapple shell aside. Cut the pineapple into small chunks.

I also used a pineapple rice paste bought from supermarket.

1. Clean Prawns. Take off the head and shell.

2. Heat a little oil in the pan. Fry the Prawn head and shell. Then discard them.

3. Sauté sausage dice and Prawn for around 3-5 mins till Prawns turn red.

4. Add in cooked rice and paste. Quickly stir fry for 2-3 mins.

5. Add in pineapple chunks and thawed vegetables ( I used frozen green peas). Stir fry for another 3 mins.

6. Place fried rice into pineapple shell. And serve hot.