Christmas 2010 - Roast Duck with Orange & Thyme

Since i am very lucky to have got a new double oven, i felt, just a roast pork might not be enough food for the family christmas dinner. So chose to make roast duck in a western style. I took the recipe from Waitrose, but lets say i went with my instinct, and used the ingredients as an inspiration, but interpreted it to make it my own recipe.

I was very nervous with this recipe, because it is my first roast duck, and even whilst roasting i was asking everyone 'Does it smell nice?', but on the otherhand my go-with-the-flow attitude made it very enjoyable making this rosy bird.

Luckily, all my diners are very happy, and my mother is convinced and encouraged to roast duck english style in her kitchen. Again, i had very hungry diners, so did not manage to take much pictures to reflect the yummy bird. 

Ingredients

1 Duck (1.5kg)
Sea salt
Ground Black Pepper
4 Sprigs of fresh Thyme
3 Oranges (quartered)
300ml Red Wine
1 Red Onions
2 tspn Olive oil

Method

1) Preheat oven at 220C. Wipe the duck clean inside & out then season inside with seasalt & pepper and squeeze some fresh orange juice.
2) Stuff inside the duck with already quartered oranges and thyme and onion.  Prick the duck's skin and rub with sea salt. Pour the red wine over the duck skin. Drizzle the olive oil. Set in a roasting tray and cover with foil and put it in oven for 30mins
3)Drop the oven for 180C and further oven for 50mins (if you are roasting potatoes, carrots, please put it in now)
4)After 30mins... take foil off and put it back in to roast for a further 20mins. or until its cooked, check by looking for the juices runs clear when piercing at ther leg thickest point.

Happy Cooking!

Christmas 2010 - Herbed Roast Pork Loin with Potatoes

This year christmas it is our first christmas in our new house with both set of family, so the dinner was planned pretty early.  My bf mum dont eat chicken, and one day in November when chatting to my grandma about this christmas dinner, she just said, oh just do a Roast Pork then, everyone can enjoy it. So the search for THE pork roast was on.
This recipe is a simple and full of flavour and is great with many other vegetables as a side. I roasted potatos, sweet potatoes and carrots in the same roasting pan, and with a little gravy it tasted yum.
But as usual, i've looked at the recipe then added, adapted to suit my diners. 

Unfortunately, i had 12 very hungry diners... so did not take many pictures that reflect the deliciously, succulent meat.

1 Boneless Pork Loin Roast (3-4 lbs)
2 stork of Celery (cut in halves)
2 Onions (quartered)
2 clove of garlic, crushed
2 Tbspn Garlic powder
2 Tbspn Onion powder
2 Tbspn Olive oil
1 Tbspn Light Soy Sauce
2 tspn of dried thyme
1tspn of fresh thyme
Salt & Pepper

Roast Potatoes
Half a bag of potatoes (peeled & quartered)
1Tbspn Olive oil
2 tspn of garlic powder
2tspn of chives
salt & pepper


Method:

1) Preheat oven at 160C
2) Rub pork with garlic and onion powder, dried thyme, salt & pepper
3) Roll the pork round with celery, onions & garlic
4) Place pork in the middle of a shallow roasting tray, then drizzle Olive oil & light soy sauce.
5) Cover with foil and let it roast for 50-55mins.
6) Meanwhile pork is cook, boil potatoes for 10mins. Drain, let it cool in a bowl then mix in garlic powder, chives, olive oil, salt & pepper.
7) When the 55mins is up, put the potatoes with the roasting tray with the pork, cover with foil and return it in oven for a further 45mins
8) After 45mins up, take foil off and put it back in oven for a further 20mins. Let it stand a little before serve and with Homemade Vegetable Gravy


Tip
Cooking time is a guide, make sure you have a look if meat is cooked, if not do return it to the oven until you feel its well done.

Happy Cooking!

Home-made Vegetable Gravy

This year for my Christmas dinner, with weeks of careful planning, i decided getting out the gravy granules is not the way. So i decided i will go all the way and brave it to make my own gravy.
I chose to make a vegetable gravy, because i was making roast pork and roast duck this year, so wanted something to go with everything. I found this recipe over the internet and surprisingly was called 'Anna's famous onion gravy'. It was calling me to try, but i did put some extras or adaptations to make it my own.  
At the end, i must say i was pretty pleased that i tried it.... because it tasted soo yummy!

3 Red Onions, sliced
1 Stork of Celery chopped
1 Carrot, peeled and chopped
1 Garlic, chopped
2 Tbspn Olive oil
1 small knob of butter/magarine
2 Tbspn Plain Flour
500ml Veg Stock (i used 2 stock cubes)
1 tspn Marmite
2 Tbspn Light Soy Sauce
2 tspn Dark Soy Sauce (optional)
1 tspn Balsamic Vinegar
1 dash of red wine
1 pinch of mixed herbs
Ground black pepper

Method:

1) Heat the olive oil and butter in a pan over a low heat and add the onion slices
2) 5mins later add garlic, celery & carrots
3) Sautee celery, carrots and onions until they are soft and onions looking transparent.
4) Add flour, stir well
5) Add stock gradually whilst stirring constantly
6)Add in Marmite, light & dark soy sauce, balsamic vinegar, red wine, mixed herbs, ground black pepper
7) Bring to boil and turn to medium heat and simmer for 30mins. Stir every 5mins until gravy thickens and the flavours blend
8) Once simmered, turn off and let it stand to cool down. Then use a blender to whizz in the pan to smooth the liquid.
9) Then in a bowl, pour the now made gravy through a sieve to get rid off any lumpy bits.
10) If you not making to serve immediately, let it cool down and put it in the fridge.

Tip:

 You can reduce the amount of stock, and add more flour and let it reduce down to more of a sauce, which would go well for steak, pork chops etc.
Mushrooms would be a good addition to flavour if you like it, just add it in when adding the garlic.

You can omitt the carrot & celery, and make a great onion gravy!


Happy Cooking!

Happy Christmas!

Happy Christmas everyone! Sorry i have seem to neglected my blog, i have been very busy, moved to a new house, so decorating took over my time, less time in the kitchen. Then trying to get used to the new environment, my new kitchen. Then next you know it, it is time to prepare for Christmas.

I love this festive month, all the time to prepare and plan for a special reunion with your family. The presents, the food, the games all for a memorable day. I certainly had a great time.  Managed to cook for 13 people and tried out some new recipes.

Hope everyone had a great Christmas and a Happy New Year!

Pork with Choi Sum

This is what i called a quick dinner when i come into work and i just want to eat. Some veg some meat on top of some rice - Voila!  My mum used to cook this quickly for me when i walk home for lunch, or days she feel just cant be bothered with doing all the washing up, so everyone one plate.


















Ingredients:

1) Choi-Sum - use this recipe

2) 1 clove of garlic, crushed and coarsely chopped
    1 thumb-size Root Ginger, de-skinned & coarsely chopped.
    1 piece of Pork loin, cut in fine shreds

1 Tbspn Veg Oil
1/4tspn of Sugar
1/4tspn of White Pepper
Drizzle of Sesame Oil
1tspn Light Soy Sauce
1tspn Chinese rice wine/cooking wine
1 Tbspn Oyster sauce
2Tbspn Water
Sprinkle of salt to taste. 
1.5tspn Cornflour - mix with a little water


Method:

1)First stir-fry choi-sum as this recipe and set aside.
2)Heat up the oil in a wok over a high heat, add the garlic & ginger and give it a quick stir.
3)Add in the pork, and quickly stir fry - so it does not stick to the wok.
4)Add sugar, white pepper, sesame oil, wine and soya sauce and again give it a good stir approx 3mins.
5) Add water, and cover the wok with a lid to let the flavour all infuse for 1-2mins.
6) Stir in the oyster sauce, then add the cornflour mixture to thicken the sauce. If its too thick, add a little more water, vice versa if its too watery, mix abit more cornflour and add to wok to further thicken. Lastly, when it is nearly done, sprinkle with salt to taste. 
7) Scoop some fragant white rice on plate, chopstick the choi sum on top of the rice, then scoop the pork in oyster sauce on top.  Ready to serve.

Tip:
This is a very basic recipe for meat and veg, so can substitute other ingredients. i.e Shredded Chicken on Romane Lettuce, or Beef on broccolli.

Happy Cooking!

Stir-Fried Choi Sum

Stir-fried Choi-sum is a very popular dish in my household when growing up.  Its a good complement for any other dishes, especially with the Lemon sole i got fresh from fishmonger with my mum. 

 

 

 

 

 

 

 

 

 If you ask me what is my favourite vegetable ever, then Choi sum is THE one.  I love it so much as a kid that my parents will buy it every week from the chinese supermarket.  Its that type of dish where i keep my eyes on until i see the last stalk is eaten,  or even stir in the oyster sauce from the veg on to the rice. Think this is also one of the first things my mum taught me to stir-fry when i was 7yrs old, and i was pretty happy to help her give the wok a stir when choi-sum is in it ;)

One day, when i was around 16yrs old, i asked my mum not to buy it, because she was cooking it literally everyday for 2 months, both my mum & dad was really surprised, and thought i was coming down with a bug or flu.  When i said,  i just need a little rest, coz it doesnt taste as good.  Then a day later, i overheard my dad speaking on the phone to his friend, about the quality of the veg you get in supermarket, and heard him say, 'my daughter love choi sum and can eat it everyday since a baby (toddler), and few days ago she told my wife not to buy it, if she think it doesnt taste good, it must be really bad.' haha i felt soo bad,  for causing soo much hoohaa.... 

Well these days, price of choisum is very expensive, my mum call it gold veg.... so if i get it - it is really a superb treat, and whenever my dad orders it at restaurant, it makes my meal taste better. 

Ingredients:
Choi Sum
2Tbspn Veg Oil
Salt
drizzle of sesame oil
Oyster sauce (can be left out)

Preparation

Wash the vegetables and use your own judgement to break into mouthful pieces(usually 3-4 inches long). All fresh Chinese vegetables (like choi sum, pak chop, gai lan, chinese spinach) should be crisp and tender and should snap easily. Its best to buy younger choi sum but if your choi sum is large - you might want to peel away some of the outer skin near the root - this is usually tough. Choi Sum stands for vegetable heart so you can bet that the best bit is the heart of the choi sum. :)


Cooking

1)First heat up your wok until its very hot. Add the oil and even out over the surface of the wok by tilting it. There should be a loud sound as you add the choi sum, like thunder due to water on oil.
2)Stir-fry for around 5 minutes. Drizzle the sesame oil and sprinkle of salt. Then after 10 seconds, its ready to serve. If you want you can stir-fry in the oyster sauce, or drizzle it when served on the plate.


Tip:
This dish is best cooked last because it is so quick to make.
To make the dish smell more fragant, can add some crushed garlic whilst stirfry.
Can cook exactly the same with other veg i.e pak choi, chinese spinach, broccoli, Gai-lan.

Happy Cooking!

Steamed Lemon Sole

Today, I am very lucky to spend a day with my mum shopping, cafe stops, more shopping, and finished back to my place, and whilst she relaxed on my sofa with some TV, and enjoying my shiatsu massage and she eventually took a nap.... i was very excited and nervous to make dinner for us both.

Lemon sole is my THE favourite fish in my family, mum said she fed me from a baby with just the soya sauce and hence why i am soo intelligent hahaha. When i was growing up, my mum and many relatives will promote the benefits in eating fish, one that it make you clever, two make you look more beautiful  and three, it make you see better, and eat enough of it you might prevent from wearing glasses. Oh well, i worn glasses since i was 12, guess i not eat enough fish because some are really smelly ;p
My mum still give me lecture now to eat more fish and how i must learn how to cook it, but most of time - she let me watch her prepare it, i just eat it.  

Anyway, prices of fish esp for lemon sole is very expensive, so when we do have it on our dinner table, its a really good treat - so this time fresh from the fishmonger and prepard by me - steamed, served with some rice and shared it with my lovely mummy ;)



















Ingredients

1 Lemon Sole (pick a lively looking fish at the fish market)
2 Spring Onion, chopped
1Tbspn Great Wall Tianjin Preserved Cabbage (Winter Vegetables)
1 clove of garlic, coarsely chopped
1 small piece of root ginger, thinly sliced
1Tbspn light soy sauce
1 tspn Sesame Oil
1 Tbspn of Veg Oil
sprinklie of salt

Method:

1) For the lemon sole, use a pair of scissors and trim off the fins and bit of the tail.  Give it a good rinse, then place it on a plate.
2) Sprinkle a little salt on the fish. Sprinkle the winter vegetable, garlic and ginger on top of the fish.
3) Season with light soy sauce, sesame oil, and veg oil.
4) Wait for the steamer to be steaming hot, then place in steamer for 20-30mins. Then ready to serve with some rice and maybe with some veg side dish.


Tip:
Lemon sole is usually sold gutted and de-gilled but if not its fairly easily to do - some people simply cut the whole head off but I'd recommend keeping the head on. Use a butchers knife to scrap off any slime from it's scales.


Happy Cooking!

Pear & Chocolate Crumble

I had 3 very ripe pears in my fruit basket, but i do not want to let it go to waste, so with some time searching the internet i found this recipe on the Waitrose. So with some adaptation this is my attempt of a Pear & Chocolate crumble.

I think this is a great pudding, full of different textures, the warm crumble and melted chocolate accompanied  with the cold vanilla ice-cream is delightful! Alternatively, you can leave it to cool, then chill and serve with extra thick cream. 

Time: Approx 50mins

Serves 2

Ingredients:

3-4 Pears, peeled, cored, cubed
1/4 Lemon juice & grated zest
20g Golden caster sugar
50g Plain chocolate, roughly chopped (i used half of dark and half of milk chocolate)

For the crumble

85g Butter, chilled & diced
100g Plain flour
25g  Mixed chopped nuts/chopped hazelnuts
30g Ginger nut biscuits - crushed/crumbed
50g Demera sugar

Method:

1)Preheat the oven to 180C. Place the pears, lemon zest and juice, sugar and 50ml of water in a large pan and heat gently for 10mins or so until the pears are tender.
2)Meanwhile, rub the butter into the flour until it resembles breadcrumbs. Stir through the chopped nuts, ginger-nut biscuit and sugar.
3)Spoon the pear with a little juice into an ovenproof dish. Scatter over the chocolate, then the crumble mixture, and place on a baking sheet.
4)Bake for 25-30mins until golden. Meanwhile, return the remaining pear juice to the hear, bring it to the boil and reduce by half. Serve the crumble warm with ice cream or chill with extra thick cream and the reduced pear juice.

Note: i went way ahead of myself and mistakenly put the chocolate in with the pear (oh dear!)... but i carried on. So toward the end instead of reducing the pear juice - i reduced the pear & chocolate liquid in to a thick sauce to serve. 

Happy Baking!

Blueberry Muffins

Wow, can you believe it its already August, time have flown, and i certainly been abit lazy in the baking.
Anyway, fingers was itching to bake - and why not start with something yum like Blueberry muffins/cupcake.

I was going to try out Nigella's recipe, hmmmm yummmie... thinking should i add a few chocolates as well. However, as i was peeping on Joy of Baking, i came across this recipe - normal blueberry muffins are very yum but also contains a lot of butter which equals to lots of saturated fat (not good).

So this recipe is fabulous - low in saturated fat because of the natural yogurt, so when baked and bite into it the cake it is moistful & flavourful, yet not too sweet, but have the burst of the blueberries. Perfect treat together with a lovely cappucino or mocha...hmmmm.

Makes 12 (cupcake size) Or  8 muffins
Time: Approx 30-40mins

Ingredients:

1cup/240ml Low Fat Natural Yogurt
1 Large egg, lightly beaten
1/4cup/60ml Canola or Corn Oil
1/2tspn Vanilla Extract
2cups/260g Plain Flour
1/2cup/100g granulated white sugar
1tspn Baking Powder
1/2tspn Baking Soda
1/4 tspn Salt
100g fresh blueberries


Method:

1)Preheat oven to 190C/375F.
2) In a bowl whisk together the yogurt, lightly beaten egg, oil and vanillat extract.
3) In another large bowl whisk together th flour, sugar, baking powder, baking soda and salt.
4) With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
5) Gently fold in the blueberries into the mixture, without bursting it.
6) Evenly fill the muffin/cupcake cases with the batter, either with 2 spoons or an ice cream scoop.
7) Place in the oven to bake for about 15-20mins or until a toothpick inserted in the centre of the cake comes out clean. Transfer to a wire rack and let cool down.

Tip: - Do not over mix the batte ror tough muffins will result.


Happy Baking!

Chicken with Asparagus & Bacon Stir fry

I went to supermarket and because i was cooking for myself, i wanted to pick up some vegetable that not have for a long time - and came along the billboard with 'British Asparagus', so it is what i am having! ;) So quickly grabbing a yellow pepper and a packet of bacon - it was time to go home and make this quick and yummy stir-fry. 

Ingredients:

1 Chicken Breast, diced
2 Slices of Bacon, chopped
175g Asparagus
1/2 Yellow Pepper, deseed & chopped.
1 clove of Garlic, deskinned, crushed & chopped
small piece Root ginger, deskinned, sliced

1Tbspn Veg Oil
2Tbspn Light Soy sauce
1Tbspn Oyster Sauce

Marinate (chicken)
1/4tspn Sugar
1/4tspn Salt
Sprinkle of White pepper
drizzle of sesame oil
1Tbspn of ShiaoHsing Wine/Cooking wine
1tspn Cornflour
2tspn Veg Oil


Method:

1) Once chicken is diced, put it in a bowl and mix in with sugar, salt, white pepper, sesame oil, wine, cornflour & oil. Cover with cling film and chill in fridge to let it marinate for 20mins.
2) Meanwhile, prepare the vegetables, i.e deseed and chop yellow pepper. For the asparagus start by cutting off and discard any woody ends of the asparagus stalk, and then chop it into smaller lengths. Then put the asparagus in a pan of boiling water and let it simmer for 2-3mins. Then drain off the water and set aside.
3) In a small pan over high heat, cook the bacon until crispy, then set aside.
4) Heat the vegetable oil in a non-stick pan or wok stirfry the garlic & ginger for a few seconds
5) Add chicken and let it stir-fry for 4-5mins, add the yellow peppers, bacon & asparagus and give a good stir. Add light soy sauce, add a little of warm water then cover with lid for 2-3mins.
6)In the bowl where the chicken was marinated, and have the liquid, mix in the oyster sauce. Once open the lid from the pan, add the sauce and stir for 2mins. Keep an eye to the sauce - if its too gloopy, add a little warm water. (However, if its too watery, you can add a little cornflour mix with a tiny amounts of water and into pan to thicken the sauce) You want a light sauce enough to cover the rice. Ready to serve with some white rice.

Happy Cooking!

Fish slice with Mix Veg Stir-fry 魚片炒什菜

Walked in today and me & mr C were really hungry - so quickly threw this meal together - fish slice with whatever vegetables i had in the fridge. So 15minutes with my microwave rice-cooker and whilst i let it cooking, did all chopping, and by the microwave, start bleeping, i'm already stir-frying it all together.
Fishslice is basically fishball in rectangular blocks, it is very tasty and convenient to use and can be purchased in most oriental supermarket, some can be spicy, but i just go for the plain and simple.  It is very versatile too just like matteson sausages - can be boiled, stir-fry, with noodles or rice.

Ingredients:

2 x Fish Slice, sliced
handful bunch of green beans
half of a red pepper, sliced
3Tbspn of soya beans
1 clove garlic, crushed
small piece of root ginger, sliced.

1Tbspn Veg Oil
2Tbspn Light Soy Sauce
1Tbspn Oyster sauce
sprinkle of  white pepper
a drizzle of sesame oil
a drizzle of cooking wine (i used any white wine i can see)

Method:

1) Using a non-stick pan over a high heat, heat up the oil, throw in the garlic & ginger and give it a stir until the you can smell the aromas
2) Add the fish slice in to the pan, give it a good stir for 2-3mins, then add green beans and soya beans.
3) Add in the wine, white pepper, light soya sauce, sesame oil, give it a good stir for 1-2mins.
4) Add a little boiling water that is level to the ingredients in the pan and cover with a lid to simmer for 2-3mins.
5) Add the red peppers, and oyster sauce, give it a good stir. Ready for serve.

Tip, if its too watery you could add a little cornflour (mix with a little water) to thicken it
      if the water is been soaked up in the ingredients, and you want some sauce, you can top up with a little amouts of boiling water, but also remember to taste, and if needed add salt to your preference.

Happy Cooking!

Pork loin with onions & mushroom 洋蔥蘑菇豬排

After such a good day of walking, coming home I was looking  forward to making dinner - and going to make something me & Mr C enjoy timelessly!
洋蔥蘑菇豬排 Pork loin with onions & mushroom with plenty of gravy/sauce - is another classic dish my mum/grandma cooked at home when growing up. It is their interpretation of having a western dinnner - english pork chops with lots of gravy but serve with rice. Me & my sister get so excited when we have this, because it is different when its going to be served on a plate and using knife & fork oppose to the norm of rice bowls & chopsticks, and importantly, the prospect of being able to have tomato ketchup! My mum was strict about what we can eat - and ketchup is a very special treat - which normally is english meals or MaccyD's.
Now, is still have a dollop of ketchup on the side, and enjoy this very tasty meal, yet fairly simple to put together.

Make for 2 people

Ingredients:

2 Pork loin, use a meat pounder gently to tenderise the meat
2 small onion, peeled and sliced
10 mushrooms, washed, and finely sliced
1 clove garlic, crushed & sliced
a few slices of root ginger

2Tbspn Veg Oil
1/2tspn sugar
1/2tspn white pepper
1Tbspn sesame oil
1Tbspn of ShiaoHsing Wine
2Tbspn Light soy sauce
2tspn Dark soy sauce
1Tbspn Oyster sauce
300ml Boiling water
2tspn cornflour - mix it with a drizzle of cold water


 Method

1) Place a non-stick pan over a high heat and let the oil heat up, add the pork loin and let it pan-fry for 3-4mins or till brown. Whilst pan-frying sprinkle a little sugar, white pepper.Turn the pork loin on the other side and also let it pan-fry for 3-4mins or till brown.
2)Add in the garlic, ginger and onions - give it a stir, then add mushrooms.  Add in sesame oil, light soy & shiaohsing wine.
3) Add some boiling water then cover it and let it simmer abit for 2-3mins
4) Once the water had reduced slightly, add oyster sauce, and dark soy, and give it all a good stir
5) Use a teaspoon to taste, check the pork is fully cooked and if okay, pour in the cornflour to let the sauce thicken, and season with salt to your own tasting.  (if the cornflour make it too lumpy or too thick, just add little more water, and if its too watery - just add more cornflour mix - but be reasonable).
6)Once done, ready to serve on a bed of white rice. 


Happy Cooking!

Soba Noodle Salad with Chicken

Today, Me & Mr C went on a 3.5hrs (6.5mile) walk in Castleton, Peak District. So, with an early start, i decided to prepare our lunches last night - ham sandwiches, and on a last minute i decided to make this Soba Noodle Salad with chicken.
It is really simple to make, healthy, and when we got to the peak of the mountain, it was deliciously moreish compare to the ham sandwiches. I only made enough for a small pot, and i was surprised how filling it is, and was a perfect re-fuel to get us back full of energy and look forward to go down-hill. 

Ingredients:

1Tbspn Sesame Seeds
80g Soba Noodles
100g Soya Bean (frozen or carton)
2tspn rice vinegar
2tspn runny honey
2tspn sesame oil
1tspn dark soy sauce
2 spring onion, finely chopped

100g chicken breast
drizzle of olive oil
1Tbspn light soy sauce
1tspn rice vinegar
1tspn mirin

1) First marinade the chicken with light soy sauce, rice vinegar and mirn, use cling-film to cover and set aside or put it in fridge for 5-10minutes
2)Meanwhile, toast the sesame seeds in a dry pan until golden brown. Set aside.
3)In a large pan of boiling water cook the soba noodle for around 6 minutes or see pack instructions. When the noodles are cooked but still have some bite, drain and refresh with cold water under the tap.
4) If you have frozen soy beans- in a small pan of boiling salt water, blanch for 5-6minutes. But if you would like had soy bean in carton - place in the microwave for 1.5minutes. Either way, when cooked, refresh with cold water under the tap.. Set aside and is if so discard the shells.
5) Meanwhile, in a small non-stick fry pan, drizzle a little olive oil and cook the chicken with the marinade. cook for 5-6mins or until fully cooked. Once done, get a fork to shred it.
6)In a large serving bowl mix the vinegar, dark soy sauce, honey, sesame oil. Then add the soy beans, noodles, sesame seeds, spring onions & chicken and toss it together.
7)Leave to infuse for half an hour in the fridge in order for the flavours to develop and serve. (or like me put it in a container and ready for the next day lunch)

 Tip: For vegetarians you can remove the chicken.
       For those dont fancy chicken, add cooked prawns to be a bit different.

Happy Cooking!

Pan-fried Salmon with garlic & black bean sauce

Yum yum, i love eating salmon, but would prefer it pan-fried than steamed... coz salmon can be abit smelly.  Quick and easy meal to make, perfect for a sunny warm day, and ready in time and fill my hunny belly and have plenty of concentration for the first world cup match - England vs USA!

Ingredients:
2 fillet of salmon
2 cloves garlic, finely chopped
2tspn of freshly grated ginger
2 Tbspn of Veg Oil
1 Tbspn of light soy sauce
2 tspn of jarred garlic & black bean sauce
1 Tbspn of white wine
1 tspn sugar
pinch of white pepper
a handful bunch of green beans, blanched
2 spring onion, finely chopped.

Method:

1) In a non-stick pan over a high heat, add oil, once oil is bubbling put salmon fillets skinned down, and let it fry abit on that side for  2-3 minutes.  Turn the heat down and use a spatula to turn the fillet on to the other side, then back on high heat for 2-3 minutes.(this is to get both side slightly crispy, but inside fillet just right)
2) Turn down to medium heat, add the garlic & ginger. Add in sugar, pepper, soy sauce, garlic & black bean sauce and white wine. Add a little of boiling water, and let it simmer 2-3mins
3) Add in the green beans and spring onion for 1 min, give it a gently stir to mix in with the sauce.
4) Ready to serve on a bed of white rice.

Happy Cooking!

Pork & Potato 薯仔煮豬肉

Pork & Potato 薯仔煮豬肉 is one of the dishes where its simple, and always taste good and most importantly reminds me of home, my mums cooking and my childhood. Its definitely not a dish you will find in any chinese restaurant, as this is chinese home-cooking food.  Its something my mum always make when growing up, and its something we still have. Whenever, me or my mum feel stuck in what to cook for dinner - this is quickest and easiest to make, and be cooking on auto-pilot mode.  ;p
In fact, talking to my grandma, this dish was also made when my dad was growing up - and back then in Hongkong, a big pot of stew is the best way to get a few pototoes and some belly pork to feed a very big family where there was many hungry children.  (my grandma had 10 kids... so would be very challenging in the kitchen!)
So its great to know that its a timeless dish. My mum will normally use belly pork - but eating the fat is not too good for health, so these days i just use lean pork loin, and add a few onions.

Ingredients:
6 small new potatoes/ 3 big potatoes, peeled, chopped in chunks
2 Slice of lean pork loin, diced
1 Onion, chopped
a few slices of fresh root ginger,
1 clove of garlic, sliced

1 Tbspn Veg Oil
1/2 tspn Sugar
Sprinkle of White Pepper
1 Tbspn of Sesame Oil
2 Tbspn of Light soy sauce
1 Tbspn of Dark soy sauce
1 Tbspn of Oyster Sauce
2 tspn of ShiaoShing Wine/ cooking white wine
salt for seasoning
2 tspn of cornflour, little amount of water
approx 500ml Boiling water

Method:

1) Heat a wok over a high heat with oil, put in ginger, garlic, let it fry a little, then add the chopped onions.
2) Add the pork then sugar, white pepper, wine, light soya sauce and give it a good stir
3) Adding the boiling water so it enough cover the pototoes, then cover it and let it simmer until potato goes soft on a medium heat.
4)Once the potato is soft, finally add the oyster sauce, dark soy sauce, and cornflour. If the water retends to much add abit more boiling water, so you end up with lots of sauce. Finally, season with salt, and serve.
5)  Ready to serve, with some white rice.

Happy Cooking!

Garlic Bread

A perfect accompaniment for pasta dishes, and/or it could be a quick snack.  Very easy to make and take little time. 

Serves 2-4
Prep: 15 min
Cook: 15 min


3 large garlic cloves
100g softened butter
2 tbsp finely chopped flat-leaf parsley
1 ciabatta or 1 small baguette

Method:

1)Pre-heat the oven to 400F/200C/gas mark 6.
2)Peel the garlic and finely chop.
3)Mix with the butter and stir in the parsley.
4)Using a sharp knife, make diagonal incisions about 3cm apart, as if you were slicing the loaf but without cutting right through.
5)Take a sheet of tinfoil large enough to parcel the loaf and place the loaf in the middle. Use a knife to smear the garlic butter between the slices, close up the parcel and bake for 10 minutes.
6)To achieve a crusted top, open the foil and bake for a further 5 minutes.

Happy Cooking!

Spagetti Carbonara

Everyone will have had Spagetti Carbonara some time in their life. I remember mine was at Pizza Hut with my really good school friends.  Nowadays , with so many special offers from the supermarkets you can fill your trolley full with jars of sauce -and carbonara is great treat from the tomato sauces - then go home boil the pasta and stir in the sauce, voila.. meal done!  I certainly had a lot of it when i was a student.

But it is also a very simple dish to make it from scratch too, so here is the recipe taken from my very helpful student cookbook, 'Cheap as chips, Better than Toast' by Miranda Shearer.

Ingredients:

200g Spagetti (I used Tagliatelle)
4-5 rashers bacon or pancetta
2 tspn Olive Oil
4 Tbspn White wine
1 Whole Egg
1 Egg Yolk
4 Tbspn freshly grated Parmesan cheese (use cheddar, if you prefer)
250g single cream (optional)
1 rounded Tbspn butter
black pepper

Method:

1) Cook the pasta in a pan of boiling water.
2) Meanwhile, cut off the bacon rind and cut the bacon or pancetta into chunky pieces. Fry in the olive oil for 5 minutes until crispy.
3)Throw in the wine and bubble for 3 minutes. Remove from the heat and set aside.
4)In a bowl, beat together the whole egg, egg yolk, cheese and cream (if you're using it) and pepper with a fork
5) When the pasta is ready, return the pan with the bacon and wine to a medium heat and add the butter.
6) Drain the pasta and return it to its hot pan. Add bacon and wine to the pasta, then pour in the egg mixture and quickly and thoroughly turn the pasta so it is entirely covered by the sauce.
Divide and ready to serve and maybe with some garlic bread.  

Tip
Don't put the pan on the heat, be patient and the eggs will set from the heat of the pasta. If the pan is too hot they will scramble!!! ( i tell you its does not look good)


Happy Cooking!

Singapore Vermicelli

Since the weather have become much warmer, my appetite prefer to have something lighter, more fish, noodles.
Singapore vermicelli is one of those take-away favourite - all-in-one meal with lots of veg, varied of meat and whats best a kick of spice - good for lunches, dinner or late-night snack ;p
This recipe is taken from Chinese Food Made Easy by Ching-He Huang.  I am delighted to find this recipe because when watching my dad and uncles cook it - i can see what sort of ingredients they use - but it is very hard to guess when they add the seasoning and sauces like a lightning shot - so having this recipe most important is knowing how to flavour the vermicelli.  Other than that, i think ingredients are very flexible - just cook what you have in the fridge. 

175g Tiger Prawns
100g Diced Char Siu Pork/diced smoked bacon
100g Shredded cooked chicken breast
250g Dried Vermicelli rice noodles (pre-soak in hot water for 10min & drain)

5 Shitake Mushroom (chinese mushroom) Sliced
1 Red Chilli, deseeded and finely chopped
1 Red pepper, deseeded and sliced
1 handful of julienne carrot strips
1 handful of Beansprouts
2 Spring Onion, sliced lengthways
1Tbspn freshly grated root ginger
1 beaten egg

2Tbspn Groundnut Oil
2Tbspn Tumeric
1/2tspn dried chillies
2Tbspn Light soy sauce
2Tbspn Oyster sauce
1Tbspn clear rice vinegar
dash of sesame oil

Serves: 2

Method

1) Heat the groundnut oil in a wok and stir-fry the ginger, chilli, mushrooms and tumeric for a few seconds
2) Add prawns and stir-fry for 1 minute until they start to turn pink, then add the bacon and cook for les than 1 minute. Add the rest of the vegetables and cooked for 1 minute, then add the cooked chicken and stir well to combine.
3)Add noodles and stir-fry for 2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar and stir to combine
4)Add the beaten egg, stir gently until the egg is cooked through (less than 1 minute and then season with sesame oil. Sprinkle with the spring onions and serve immediately.

Tip: Don't get scared with the long list of ingredients - if you dont have all but some, i.e have prawn but no beansprouts - you can still go ahead. Most important is the seasoning/sauces.

Happy Cooking!

Steamed Spare-ribs with garlic, ginger and black bean

Hmm, steamed spare-ribs is another dish that really make me think of chinese home cooking and my mummy! Even when there is no more spare ribs to chew, just rice and a few scoop of sauce, its delicious.  Now and again, when i'm not too lazy i make it for a treat.  I thank my mummy sharing this recipe for a really simple and yummy dish.

Ingredients:

300g Spare ribs, chopped up into small pieces.
2 Tbspn of fermented salted black bean, rinsed first then finely chopped
3 cloves Garlic, finely chopped (can use a garlic grater)
1 Tbspn root ginger, finely chopped
1 red chilli, deseeded, and finely sliced (optional)

1tspn sugar
1/2tspn white pepper
1/2tspn salt
1Tbspn sesame oil
1Tbspn Shiaohsing Wine
2Tbspn Light soy sauce
1tspn cornflour
2tspn veg oil


Method:

1) On a chopping board, first finely chop the fermented salted black beans, garlic, root ginger & red chilli.
2) In a bowl, marinate the spare ribs with sugar, white pepper, salt, sesame oil, wine, soy sauce, and give it a good mix.  (a pair of wooden chopsticks would be very handy)
3) Add the grated/finely chopped garlic, ginger, chilli & black beans with the spare-ribs, again give it a good mix.
4) Finally, add the cornflour and veg oil - again give it one last mix so its all even.
5) Ensure put it in the steamer when the water is boiling hot, place it in the centre and leave it to steam for 35-40mins (or until its cooked). Ready to serve and eat with some rice. 

Happy Cooking!

Scrambled Egg with Spring Onion 蔥花炒蛋

Scrambled Egg with spring onions is an incredible easy dish to make, and i must say it one of the first thing that my mum demonstrated and drilled in my little head of 7yrs old, if ever mummy is not at home and i am hungry i can make the rice with the rice cooker and make scrambled egg with spring onion. I have to be thankful for my mum wisdom in my experience in cooking - and her shock tactics that i must learn to cook for survival! Haha.

It is very simple dish to make, plus with a little soy sauce & rice and you just walk in from work - its a meal from heaven! 

Ingredients:
2 Spring Onion, finely chopped
3 Eggs
1 tspn Veg Oil
pinch of salt (optional)


Method:

1) Crack the eggs in a bowl, and beat it until mixture go all bubbly.
2) Stir in the spring onion, and add salt.
3) On a high heat, add oil to the non-stick pan, pour in the egg/onion mixture.
4) Stir the mixture until cook (2-3minutes) then ready to serve.

Happy Cooking!

Here are some photos of how i make it:

The Best Bolognese

Spagetti Bolognese is one the Italian classic.  I still remember my first experience of spagetti Bolognese as a child was when my dad took me & sister & mum to a Italian restaurant, the feeling of excitement and something new.  I was easily happy as a kid haha.
Then come to student its a norm, pasta and sauce is the most convenient and easy to make,  and i think i put a fair amount of this sauce in my trolley. 
As i dont eat beef or lamb, i tend not to eat it when dining out, so tend to make at home.  Sometimes with jar sauces. But making it from scratch is also fun. You can make a big batch and save it also for lasagne, shephards pie or even baked potato, but its definitely not a quick recipe - more like a saturday morning and you got no else to do and have a few hours spare. 

This recipe is taken from my student cookbook - Cheap as chips, better than toast by Miranda Shearer.

Serves 6

3-4 Tbspn Olive oil (might need to add more if the pan gets dry, but the meat should have  some in it)
7g Butter
2-3 Onions, chopped
2 Sticks celery, finely chopped
2 Carrots, peeled and finely chopped
600g minced beef or lamb (or turkey/pork mince or even soy if ur a veggie)
100ml full-fat milk
freshly grated nutmeg
250ml dry white wine
2 x 425g tins whole Italian plum tomatoes
10 tomatoes, skinned, seeded and chopped
Salt & Pepper

Method

1)Heat the oil and butter in a pan. Add the chopped onions and turn the heat to medium. Saute the onions until translucent. Add the finely chopped celery and carrots and cook for 2 minutes, stirring to coat them well in the oil.
2)Add the minced meat, a large pinch of salt and good grinding of pepper. Crumble the mince with a fork, stir well and cook until it has lost its raw red colour.
3)Add milk and let it simmer until has evaporated, making sure you stir it frequently. Add a tiny grating of nutmeg.
4)When the milk has boiled off, add the wine and let this, too, simmer until it has evaporated, then add the tinned tomatoes, chopping them up inside the pan. Add the skinned and chopped fresh tomatoes. Stir thoroughly and when the tomatoes begin to bubble, turn the heat down so that the Bolognese sauce cooks at the laziest of simmers (intermittent bubbles breaking through the surface.
5)Cook, uncovered, for about 3hours, stirring from time to time. While the sauce is cooking it may begin to dry outas the fat separates from the meat. Add 60ml water whenever necessary. At the end no water must be left. Add salt to taste.

Tip: - Bolognese can be refrigerated for up to 3 days.
      - chop all vegetables befor doing anything - make life easier.
      - Mince meat should not b from too lean a cut. 
     - use a pot that retains heat.


Happy Cooking

Carrot cupcake

I always wanted to make carrot cake, and today is such perfect timing and would make me a very happy bunny. I did not intend to make these cupcakes looking like rabbits, but once i put the frosting on, i just couldn't resist putting the giant chocolate buttons. Happy Easter!

One cupcake like this and a coffee is just heaven!

Make 12 (Muffin cases) 20 (small cupcakes)

Ingredients:

Cake

1cup/110g Pecans or Walnuts - Toasted and coarsely chopped
2cups/260g Plain Flour
1tspn Baking Soda
1 1/2tspnBaking Powder
1/2tspn Salt
1 1/2tspn ground Cinnamon
4 Large Free Range Eggs
1 1/4cups/250g Granulated White Sugar
1 Cup Canola Oil (i used Walnut Oil)
2tspn Vanilla Extract
2 1/2/280g finely grated raw carrots

Cream Cheese Frosting:

1/2cup/113g Butter (unsalted)
8oz/227g Cream Cheese (Philadephia Light)
1cup/110g Icing Sugar (sifted)


Garnish: optional
Chocolate Buttons


Method

1)Pre-heat oven at 180C and place the rack in centre of oven. Put paperliners in muffin cup/baking tray.
2)Toast the pecans/walnuts for about 8-10minutes or until lightly browned and fragrant. Let it cool and then chop coarsely.
3)In a separate bowl whisk together the flour, baking soda, baking powder, salt and ground cinnamon. Set aside.
4)In a bowl whizz with your handmixer, beat the eggs until frothy. Gradually add the sugar and beat ntil the batter is thick and light coloured (abt 3-4mins).
5)Add the oil in a steady stream and then beat in the vanilla extract.
6)Add the flour mixture and beat just until all mixed well.
7)With a large spatula fold in the grated carrots adn chopped nuts.
8)Evenly divide the batter between the muffin cups and bake for 20-25mins. Then let it to cool on the rack.

Frosting:
9) Whilst the cake is in the oven, in a bowl beat the butter and cream cheese until very smooth and creamy.
10) Gradually beat in the icing sugar until its mixed well and smooth looking. Add in the Vanilla Extract.

11) Once cake is cooled, use a piping bag or a spatula to spread the cream cheese frosting on top of each cupcakes
12) Add some garnish - anything from chocolate fancies, to marshmallows. Or giant chocolate buttons.

Happy Baking!

Easter Baking - Chocolate Nest with Mini Eggs

Time have travelled fast and its Easter this weekend. When this time comes Spring is finally here and look forward to the day going lighter, plants are starting to show the beginnings of new life.

When i was at school, my special English tutor let me & my cousins make cards and chocolate nest with mini eggs and get soo excited to take it home to show my mummy.

So this year, instead of getting a chocolate egg, bit of nostalgia and made these chocolate nests.
They are very easy to make - perfect way to get the kids involve and enjoy eating them.

Makes 12
Time 15mins to make (plus chilling)

Ingredients:

100g Butter
1Tbspn Cocoa Powder
50g Milk Chocolate Buttons
75g Golden Syrup
4 Shredded Wheat
36 Mini Chocolate Eggs

Method:

1)Put the butter into a medium bowl, then add the cocoa powder, chocolate buttons and golden syrup.
Microwave on hight for 1 minute 30 seconds, or until melted, then stir to mix everything together.
2) Hold 1 Shredded Wheat over the bowl and squeeze in your hand to crumble it in. Repeat with the oher 3 Shredded Wheat. Stir to mix evenly.
3)Line the 12 bun fairycake tin with paper cases, and put a generous tablespoonful of mixture into each of the paper cases. Press the centre of each nest with a spoon (or fingers) to make a slight dip, then arrange 3 mini chocolate eggs in each of the dip. Chill for 30 minutes before eating.


Happy Easter to everyone!

Fish Pie

Whilst planning out our weekly meal planner - before we go to the supermarket, me and Kenny decided we fancy eating more fish, and maybe one night have something different than rice.  So this fish pie recipe (from channel4.com delicious magazine) caught my eye - so wrote it in for this week.
So today here my kitchen adventure - of another comforting food, and very popular english dish. 

Serves 4
Time: 40mins to make, 30 mins to bake

Ingredients:

1.25kg potatoes, cut into even-sized pieces
50g Butter
Small bag of fresh baby spinach
2 shallots, very finely chopped
2 bay leaves
Splash of extra virgin olive oil
284ml carton double cream
125g Parmesan (i used Cheddar)
Juice of 1/2 lemon
1 handful of flatleaf parsley, roughly chopped ( i used dried parsley)
450g cod/haddock fillet, skinned and boned (i used a fish pie mix from supermarket - great!)
250g large shelled tiger prawns (i used cooked small prawns)

Method

1) Pre-heat the oven to 200C/gas 6. Cook the potatoes in boiling, salted water for 10-12minutes until tender. Drain well and return to the pan over the heat ad dry out for about 1 minute, shaking the pan well. Mash with plenty of seasoning and half the butter and put aside
2)Meanwhile, wash the spinach and cook it in a clean pan with just the water that clings to the leaves until just wilted. Then drain well and squeeze out any excess moisture.
3)In a separate pan, gently cook the shallots and bay leaves in the oil for 6-8minutes until softened. Add cream and bring just to the boil. Remove from the heat. Stir in the Parmesan, lemon juice and parsley.
4)Cut the fish into bite-sized pieces (omit this if you like me bought a fish pie mix already chopped in pieces), put it into a buttered 1.8 litres ovenproof dish with the prawns. Break up the spinach with a knife and toss together with the fish. Remove the bay leaves from the sauce and pour into the dish, shaking it so it all distributes evenly. Spoon over the mash and dot with the remaining butter. Put on a tray and bake for 25-30minutes, until golden brown and bubbling.

Tip: You can use any firm white fish, unsmoked or smoked. If you want you can also add a handful of clams or mussels - be a good treat!

Happy Cooking!

Chicken & Leek pie

Chicken & Leek pie is another very popular dish and can be found in most pubs.  Another one of those comfort food that you do not get bored with. Since it was St Patrick's day few days ago, i thought i might give it a try out with this Irish Recipe. Recipe found on Channel4.com - delicious magazine.

Serves 4
Time: 1 1/2 hrs approx

Ingredients:

2 Tbspn Veg Oil
1 Onion, finely chopped
2 medium leeks, washed, trimmed and thickly sliced
4 skinless chicken breasts, cut into bite-size pieces
1 clove garlic, crushed
150ml white wine
150ml chicken stock, hot
142ml carton double cream
fresh tarragon, leave picked and roughly chopped
1 Pack ready rolled puff pastry (or shortcrust pastry - like me use what i got in the fridge)
1 medium egg.

Method

1) Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2) Add the chicken pieces and cook, stirring for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Seasone, then spoon into a 2.5litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
3)Brush a little water along the edge of the pie dish, Unroll the pastry and cut out a pice large enought to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15mins.
4) Meanwhile, pre-heat the oven to 220C/gas 7. Beat the egg witha  little salt, then brush over the pastry. Bake for 40-45mins (or 20-25mins if you are making individual pies) until pastry is golden.

Happy Cooking!

Banana & Milk Choc chip Muffins

I had 4 remaining bananas, and was very ripe.... and normally will end up in the bin, but this time i really do not want to waste food, so with a little research on the internet, i found a recipe for banana cake.

I slightly adapted it by adding some milk chocolate chips - as my other half love chocolate.  Anyway, this is very simple and result is fantastic - so now why go to Starbucks, when i can make home-made ;)

Time: 1hr
Make 10 muffin cases.

Ingredients:

4 Bananas (very ripe)
170g Self-Raising Flour
170g Caster Sugar
170g Soft Margarine
1tspn Vanilla Essence
3 Eggs

Milk chocolate chips.

Method

1) Peel bananas, and mash it up in a bowl.
2) Mix sift flour, sugar, margarine, vanilla essence & eggs in with banana. Blitz well with a electric mixer, until all ingredients into a smooth mixture. Stir in a handful of chocolate chip.
3) In a muffin baking tray, line it was paper cases, and careful spoon mixture into each cases. Add some more chocolate.
4)Preheat oven 180C, and bake for 40-45mins.

Banana Muffin was crunchy on the outside, but when bite into it the inside is soft & moist, and banana is very subtle.  Happy Baking!

Paper-lined Spongecake 紙包蛋糕

My grandma loves spongecake from the chinese bakery - she says its soft like cottonwool, and is not too sweet and goes perfect when she have her coffee.   So when i saw this recipe, i thought....ooooh got to give it a try.

I did make it once and failed with the cake completely collapsed, the reason was not beating the egg whites to stiff & foamy!  I was soo disappointed, that i had to remake it the next day. So the second attempt, i really concentrated, followed the recipe and it produce good results!

Ingredients:

A)
5 Egg Yolks
40g Caster Sugar
80g Vegetable Oil
70g Warm Milk
1tspn Vanilla Extract

B)
5 Egg White
40g Caster Sugar
1/4 tspn Cream of Tartar Powder

C)
100g Plain Flour
20g Corn Flour

D)
50g Melted Butter

Method:


1) With an electric handmixer, beat egg whites, sugar and cream of tartar powder (B) for approx 5mins until very stiff or 3 times its original volume.
2) In a separate bowl, mix and fold all ingredients A for approx 2mins to form a smooth batter
3) Pour A into the B container and fold evenly & quickly for approx 2mins
4) Sieve Plain flour and corn flour (C) into the cake mixture
5) Melt the butter (D) in the microwave. Then pour into the cake mixture from around the edge and fold quickly for approx 2mins
6) Transfer mixture to the cup cases lined with grease-proof paper.
7) Preheat oven at 180C and bake for approx 25mins.

Happy Baking!

Japanese Chicken Katsu Curry with Rice

i love japanese food, so going to japanese restaurant with my other half or with my friends either for sushi, teppanyaki - its a dear treat to me. Chicken katsu curry is my favourite main meal choice if sushi is not all i'm eating.  So finding this recipe give me the challenge to recreate it and have it at home.
It is a lot of work making the curry from scratch, but it was well worth the experience!

Serves 4
Preparation time: 30min
Cooking time: 50mins

Ingredients:

4 large skinless chicken breasts
200g plain flour
4 eggs, beaten
300g panko breadcrumbs (use ordinary breadcrumb if panko can not be found)
500ml groundnut oil
Steamed rice to serve.

for the vegetable curry
2Tbspn butter
1/2 large onion, chopped
110g carrots, boiled & chopped
110g potatoes, boiled & chopped

for the katsu curry sauce:
2Tbspn butter
2 garlic cloves, crushed and finely chopped
1/2 large onion, chopped
3 granny smith apples, chopped
300ml boiling water
2 bananas, sliced
2Tbspn honey
1Tbspn tumeric powder
1/2 tspn hot Madras curry powder
2tspn Tomato ketchup
450ml Chicken stock
500ml boiling water
2tspn cornflour (blended with a little cold water)
1Tbspn Salt
1Tbspn Ground black pepper


Method:

Curry sauce

1)First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly.
2)Add in boiling water, then the banana, honey, turmeric, Madras powder and ketchup. Bring the sauce to boil.
3) Add in the stock. Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.
4)Cook for 20 minutes, stirring now and then.
5)Strain the sauce into a bowl. Cover with foil and keep warm in the oven.

Chicken
6) Cut slashes in each chicken breast fillet.
7)Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs.
8)Heat the vegetable oil for deep-frying in a wok or deep fat-fryer.
9)Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.

Combine everything
10) Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened.
11) Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil.
12)Slice the chicken into even strips and serve with the vegetable curry and steamed rice.


Happy Cooking!

Tang Yuan 湯圓

TangYuan is basically glutinous rice flour made into little balls with small amount of water, then cooked in boiling water, usually with rock cane sugar. It can be filled or unfilled all depends on personal taste.
In Chinese culture, Tong yuan is traditionally eaten at Lantern Festival 元宵節 (which is the first full moon after Chinese New Year) -  but it is also eaten on Winter Solstice (Dong Zhi) to welcome Winter. 

This delicious sweet snack is eatern all the for 'good luck' - as the glutinous rice flour once cooked gets really sticky, and roundness means full, complete, unity - therefore this sweet is perfect symbolism to celebrate family togetherness - hoping family stick together.

Tang Yuan is also a traditional sweet snack to be eaten night before get married for bride and groom - also for good luck and wishing the newlyweds will stick together in their new journey and form a completeness and unity in life. 

Today, Tang Yuan can be eaten all year round and can also be bought in the frozen food section in Chinese/Oriental Supermarkets.  But it is a very easy to make by yourself or get a few people to help out and experience what it was like back in the olden days - without frozen, pre-made goods.

 Time: 30mins

Ingredients:

1 cup glutinous rice flour
4 ounces water
Brown sugar to taste
Food coloring (optional)
Fresh ginger (optional)

Method:

1) Pour the glutinous rice flour in a bowl and slowly add water until the mixture becomes the texture of dough. You may not need the entire 4 ounces of water to reach the proper consistency.
2)Knead the dough for about 5 minutes.
3)You can divide the dough in half and add food coloring to one half.
4)Pinch off pieces of the dough and roll it into small balls.
5)Drop the balls into boiling water and cook them until they float - about 5 to 10 minutes.
6)While the balls are cooking, prepare a sweet soup by boiling water and adding brown sugar. Fresh ginger can also be added to the soup.
7)Put the cooked balls into the soup and serve.

Tip:

Tong Yuan can also be stuffed with a paste made from peanut butter, black sesame seeds or red beans.

Happy Lantern Festival!

Chicken & Leek Hotpot

When the weather is still cold, stews and casseroles are great when you come home after work.  Carrying on the english classics - chicken hotpot is a great recipe - easy, simple and filling.

Serves 2
Time: 45mins

Ingredients:
Butter
2 Leeks, halved lengthways and sliced
2 cloves of garlic, crushed
250g new potatoes, halved or quartered
4 skinless boneless chicken thighs fillets, all fat removed and cut into chunks
1 glass of white wine
300ml chicken stock
small bunch of fresh tarragon
2Tbspn half fat creme fraiche
100g green beans, blanched

served with bread.

1)Heat a knob of butter in a shallow pan. Add the leeks and garlic and cook until softened

2)Add the new potatoes, chicken, wine and chicken stock, cover and simmer for about 30 minutes until the potatoes are cooked. Season and stir in the tarragon and creme fraiche. Serve with greens and crusty bread.

Quick Cottage Pie

This sounds like a superb recipe if you want to a quick supper in no time, cottage pie in just under 30mins!
This recipe uses beef, but i think it is easy to substitute it with pork, lamb or even soy mince. 




Serves 2

250g lean beef mince (or any other mince i.e pork, turkey, soy etc)
1 small onion, chopped
415g can baked beans in tomato sauce
2Tbspn Worcestershire sauce
1 Tbspn dried mixed herbs
450g pack chilled, flavoured mashed potato
25g grated cheddar
Serve with cooked peas (or any prefered veg)

Method

1) Heat a large, dry frying pan over a high heat. Add the mince meat and onion, chopped and cook, stirring to break upthe meat, for 3-4 minutes, until the meat is browned
2)Stir in a can of bake beans in tomato sauce, Worcestershire sauce, dried mixed herbs, some seasoning and a good dash of water. Simmer rapidly for 3-4minutes, until thickened. Tip into a deep, 1.2litre baking dish.
3)Meanwhile, preheat the grill to high. Heat a 450g pack chilled, flavoured mashed potato according to the pack instructions, spoon on top of the mince and rough up the surface. Sprinkle grated cheddar on top. Pop under the hot grill for a few minutes, until golden and bubbling.
4)Serve with cooked peas or any vegetable of your own choice.

Tip: if you do not want to use the grill, alternatively, put in the oven preheat at 180C for 20-25mins.

Happy Cooking

Basic Pancakes with Sugar & Lemon

February 16th is Shrove Tuesday, which is often referred to as Pancake day. It is a Christian tradition to eat pancakes before Lent commence and have to give up for 40days.  These days when pancake day its more a celebration for the end of a long winter and can look forward again to spring.
For me - pancakes are a perfect excuse to enjoy a treat or a great dessert ;p























Ingredients

4oz/110g Plain flour
pinch of salt
2 large eggs
200ml milk mixed with 75ml water
2oz/50g butter

To serve: caster sugar, lemon juice and lemon wedges


Method

1)Mix the flour and salt in a bowl.
2)Make a well in the middle and crack in the eggs.
3 In a separate bowl mix together the milk and the water.
4)Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of cream.
5)Stir in the oil and allow to stand for 30 minutes before using.

Porker's Pie (My version of Shephard's Pie)

I dont eat beef or lamb, but i really want to have shepard's/cottage pie - back when i was young child, i go to school and enjoyed have cooked school meals - and i remember really enjoying it, the dinner ladies behind the kitchen was really kind to me, and shephard's/cottage pie was one of the very english food i really enjoyed, and i always go home a happy kiddie telling my chinese mummy how great the english meal was with simply only mince meat, lots of onion gravy and mash potatoes!
But since i was 9 years old, one day i didnt eat beef for safe heatlh and family religious reasons - so often when i see food i once enjoyed, but because never sure if it is beef or lamb (if its lamb i dont mind eat it) and just have a good sniff to bring back the memories and smile and walk away.
Luckily, these days supermarkets are really good making microwavable ready-made meals which are in vegetarian substituted with soya mince. But nothing taste the same when its not home made.

So here from the original recipes of shephard's of Gordon -this is my version - made with pork mince - which i will call it Porker's Pie.
Note: Picture of my porker's pie does look rather plain on the plate, but this is my first time making it. Next time when i make it, i would pile the plate with some veg i.e broccoli, green beans, sweetcorn.  

Ingredients:
2Tbspn Olive oil
Salt and ground black pepper
500g minced lean Pork
1 large onion, finely grated
1 large carrot, finely grated
2 cloves garlic
1-2 Tbspn Worchestershire sauce
2 Tbspn Light Soy Sauce
1 Tbspn Tomato puree
Sprinkle of dried Thyme
250ml red wine
300ml chicken stock
2 tspn Plain flour (to thickening sauce -optional)
1kg new potatoes, peeled and cut into chunks
50g Butter
2 egg yolks
50g Cheddar/Mozzerella, grated
Olive oil
salt & freshly ground black pepper

Method:

1) Preheat the oven to 180C/Gas 4.
2) Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, soy sauce, tomato puree and thyme and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. If the sauce is too watery add some plain flour to help it thicken.
3)Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated cheddar. Check for seasoning
4)Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown

Happy Cooking!