Wednesday, September 10, 2014

Sausage and Egg Fried Rice/ 香腸雞蛋抄飯

Print Friendly and PDF



When you talk about Chinese food, you must think about fried rice too.  I love to make fried rice, because it's simple, easy, and very kids friendly.  Two of my daughters are very picky eaters, they will never eat carrots if you just steam them.  When I make fried rice, I dice the carrots (and other vegetables that they are usually picky about) and fry with the rice.  My kids will eat everything without even realize there are vegetables too.   This dish is very simple easy and quick to make.  Make sure to cook the rice ahead of the time, you can even make it a day before.

Ingredients:


  • 3 Bowl of cooked rice
  • 2 - 3 Sausage (diced)
  • Half cup of diced onion
  • 1/3 Cup of corns
  • 1/3 Cup of sweet peas
  • 2 - 3 Eggs
  • 2 Asparagus (diced)
  • 1/2 Cup of finely chopped green onion
  • 1 - 2 tbsp cooking oil
  • 1/2 tsp white pepper powder
  • A little salt and crushed pepper
  • 1/2 tbsp soy sauce

Directions:

  1. Break the eggs in a small bowl, season with salt and pepper and then beat the eggs.
  2. In a large wok, add one and half tbsp cooking oil (I'm using grape seed oil) over medium high heat.  When the oil is heat up, add the egg. Scramble and cook the egg for about 2 - 3 minutes, add the diced onion and sausage.  Stir everything for about 2 - 3 minutes, until the onion is tender, add the rice.  Stir and press the rice and make sure the rice is totally lose, about 3 - 4 minutes.  And then add corns, peas, diced carrots and diced asparagus.  Mix everything evenly and make sure to cook everything through.  Keep stirring everything for about 4 minutes, add the finely chopped green onion.  Fry everything for about 2 minutes, add half tsp white pepper powder and half tbsp soy sauce (or by taste).  Mix everything evenly, and then transfer the rice to bowls or serving plates.  
  3. Lastly, you may garnish with a little bit fresh herbs and enjoy!



Monday, August 25, 2014

Braised Fish in Bean Sauce/紅燒豆辦魚

Print Friendly and PDF



This fish dish is one of the classic fish dish in Szechuan Cuisine.  You can order this dish at a lot of Chinese (Szechuan) restaurants.  Unlike my other fish dish - Steamed Tilapia with Ginger and Green Onion, this dish requires two cooking techniques.  Frying and braising.  You will be rewarded for your hard working at end and your family or your guests will be amazed, I guarantee.  It's so flavourful and so good!

I used tilapia for this dish.  However you can use any type of white fish, fresh water fish is best for this dish.  The fresher the fish is the better it tastes.

Ingredients:

  • One Whole Fish
  • 2 tbsp Tomato Sauce (Or Salsa)
  • 4 tbsp Bean Paste
  • 2 tbsp Ground Garlic
  • 1 tbsp Ground Ginger
  • 1/2 Cup Chopped Red Bell Pepper
  • 1/2 Cup Finely Chopped Green Onion
  • 2 tbsp Sesame Oil
  • 2 tbsp Cooking Oil
  • Soy Sauce by Taste
  • 1 tbsp White Pepper Powder
  • 1 tbsp Corn Starch Powder
  • 1 tbsp Vinegar
  • 1 tbsp Cooking Wine
Directions:

  1. Clean the fish nicely, make sure there is no blood inside out.  
  2. Use a paper towel, pat dry the fish.  Cut three lines on each side of the fish'd body.  Sprinkle the white pepper powder on both sides of the fish and inside of the fish.  Rub 1 tbsp of bean paste on both sides of the fish and inside of the fish.
  3. Take a small bowl, add 2 tbsp of garlic bean paste and 1 tbsp of spicy bean paste.  Mix well (If you don't like spicy, just use 3 tbsp of garlic bean paste instead).
  4. Take another bowl, mix 1 tbsp of corm starch and 2 tbsp water.
  5. Take a large frying pan, heat up 2 tbsp of sesame oil in medium high.  Fry the fish for about 5 - 6 minutes on each side.
  6. Now take a large wok or sauce pan, heat up 2 tbsp cooking oil in medium high.  When the oil is heat up, add the bean paste.  Stir the bean paste, and then add the ground beef.  Stir and mix the beef with the bean paste.  About 2 minutes, add the chopped red bell pepper, ground garlic and ground ginger.  Stir and mix well.  About 2 minute, add one liter water.  Mix well and bring to a boil.  When the water in boiled, add the fish in the wok.  Then add 1 tbsp cooking wine, mix and make sure the fish is covered with the sauce nicely.  Cover, and then simmer for about 6 minutes.  You can add a little bit soy sauce by taste, and then all the finely chopped green onion, 1 tbsp of vinegar and 2 tbsp of tomato sauce.  Mix well and then add the corn starch water.  Boil everything for a minute, and then transfer to a serving plate.  Enjoy!


Tuesday, August 19, 2014

Spaghetti with Ground Beef and Mushrooms/洋菇牛肉意大利麵

Print Friendly and PDF

Another day I went to a Japanese spaghetti restaurant, seating by the bar and watching how they cook.  They actually use soy sauce, fish egg and scrambled eggs to make the pasta sauce, it tasted so good!  I'm going to try that sometime soon.

This is another amazing pasta dish that I discovered recently.  I like how the ground beef combining with sliced mushrooms that bring out the nice flavour of the pasta.  I kind of used the Chinese cooking technique to make this dish and it turned out great!  No butter just olive oil, finely chopped green onion and ground garlic.  I feel that making fusion pasta is like making fried noodles sometimes, except you use spaghetti either than Chinese noodles.


Ingredients:


  • Spaghetti (100 Grams)
  • Pasta Sauce (2 tbsp)
  • Olive Oil (1 tsp)
  • Salt (10 Grams)
  • Water (1 Litre)
  • Ground Beef (10 Grams)
  • 4 White Mushrooms (Sliced)
  • Ground Garlic (1 tbsp)
  • Half Red Bell Pepper (Diced)

Directions:

  1. Bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of pasta).  When water is boiling add pasta to water.  Stir a couple of times to avoid pasta sticking to the pot or to each other. Cook pasta for 8 minutes and then drain.  Add 1 tbsp olive oil to the pasta and then mix evenly.
  2. Take a large sauce pan, heat 1 tbsp of olive oil over medium-high heat.  Then add ground garlic, red bell pepper and sliced mushrooms.  Stir fry everything for about 1 minute, add ground beef.  Keep stirring everything for about 3 minute, until the beef is almost eady.  Add the pasta sauce.  Stir everything and then add pasta.  Mix everything evenly, and then transfer the everything to a serving plate.  Granish with finely chopped green onion and enjoy!

Monday, August 18, 2014

Prawn and Beef Pasta/鲜虾牛肉意大利面

Print Friendly and PDF



Hello my dear friends,

After a two-year break, I'm back again!  Now I'm a mother of two beautiful little girls!  My second daughter was born last January, her name is Aveline.  Although I'm very busy with my two young kids at home I still very much enjoy cooking and creating new recipes.  I recently partnered with Pastas Gallo, a pasta company based in Spain.   Basically I make pasta cooking videos in Mandarin speaking.   However all my videos have English subtitle and I will post the recipe on my blog as well.   I'm also making more new Chinese recipe videos in English as well, so stay tuned, more recipes to come!

This Prawn and Beef Pasta recipe is inspired by a Chinese fried noodle recipe.  The whole cooking time is about 20 minutes, it's very easy to make and absolutely delicious!  I personally don't like very creamy rich pastas, so this recipe is perfect for people like me who like lighter taste.



Ingredients:

  • Pasta (150g)
  • Tomato asta sauce (2 tablespoon)
  • Olive oil (2 tablespoon)
  • Ground Garlic (1 tablespoon)
  • Chopped onion (1 tablespoon)
  • Chopped red bell pepper (1 tablespoon)
  • Finely chopped green onion (1 tablespoon)
  • 6 cooked prawns
  • Ground meat (beef) (50g)
  • Parsley by taste
  • Salt by taste


Directions:

  1. Bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of pasta).  When water is boiling add pasta to water.  Stir a couple of times to avoid pasta sticking to the pot or to each other. Cook pasta for 8 minutes and then drain.  Add 1 tbsp olive oil to the pasta and then mix evenly.
  2. Take a large sauce pan, heat 1 tbsp of olive oil over medium-high heat.  Then add ground garlic, chopped onion, red bell pepper and green onion.  Stir fry everything for about 2 minutes, until the onion is tender, add ground beef.  Keep stirring everything for about 4 minute, add the pasta sauce.  Stir everything for about a minute, add prawns.  Stirring everything for about 1 - 2 minutes, until all the beef cooked, add pasta.  Stir everything quickly, make sure the pasta in covered with all the sauce and ingredients.  Transfer the pasta to a serving plate.  Now enjoy!

Friday, April 6, 2012

Orange Fish Cake/香橙魚餅

Print Friendly and PDF


I  made this dish during the holiday season and everyone loved it.  This dish is prefect for potluck, parties and family dinner for everybody to enjoy.  If you are hosting a house party or preparing for a potluck, you can make this dish in advance so you won't be too rushed when you have to cook and entertain your guests at same time.  There is a topping sauce which takes 5 minutes to make.  You can make it before you serve this dish so everything will taste fresh as if it was just made.  When I posted this video on Youtube a while ago, one of my subscribers suggested to substitute lemon instead of orange.  I thought that was a great idea, however I haven't had chance to try using lemon yet.  My only concern is that too much lemon may make this dish too sour because you need one to two cups of juice to make the topping sauce.  So I would use sweet lemons or keep the orange sauce and add a little bit of freshly squeezed lemon juice on top.  I created this recipe by combining the Orange Chicken and Fish Cake recipes.  It turned out super delicious.




Ingredients:

  • 10 oz white fish
  • Half cup of corn starch 
  • 1 cup of bread crumbs/coating mix
  • a tbsp cooking wine
  • 1 egg 
  • 1 cup of cooking oil
  • Half tbsp white pepper powder
  • Half tsp salt
  • 2 tbsp ground garlic
  • 2 oranges 
  • 1 tsp finely chopped green onion

Directions:

  1. Cut the oranges and use a juicer to make the orange juice.
  2. Cut the fish into fillets.  Make sure not to cut too thin, otherwise they will break during frying.
  3. Break the egg in a bowl.  Add half tsp white pepper powder, half tsp salt and one tsp cooking wine in the bowl, and then beat the egg.
  4. Pour the egg sauce to the bowl where you have the fish fillets.  Mix everything evenly.
  5. Take two plates, one for starch and one for bread crumbs/coating mix.  Roll the fish fillets one by one in the starch and then the bread crumbs/coating mix.  Make sure the fish is covered and coated nicely.
  6. In a small bowl, add 1 tsp starch and 2 tbsp water.  Mix evenly.
  7. In a medium saucepan or a wok, heat 1cup cooking oil over medium-high heat.  Add the fish fillets to cook.  You may have to fry the fish one by one so they don't break.  Place kitchen paper towels on a plate and transfer all the fish fillets to the plate so the paper towels absorb the excess oil.  After most of the oil is absorbed, transfer all the fish to a serving plate.
  8. After the fish is cooked.  Clean the wok, add one tbsp cooking oil over medium high heat.  When the oil is hot, add two tbsp ground garlic.  Stir the garlic until it's cooked - about one minute.  Add the orange juice to the wok.  Stir everything while it's cooking, so the sauce won't stick on the bottom.  About a minute or two when the juice is boiling, add the starch water.  Keep stirring everything until it's thick.  Pour the orange sauce on top of the fish fillets.  
  9. Lastly, garnish with some finely chopped green onion, now enjoy!

Friday, March 30, 2012

Baked Tiger Prawns with Butter and Garlic/奶油烤虎蝦

Print Friendly and PDF

When I made the Steamed Tiger Prawns with Garlic, I also saved half of the prawns to make this dish as well.  It's great because most ingredients are the same, just different cooking styles.  If you host a dinner or party, you may try this too.  Use half of the prawns to steam and the other half to bake, to give your guests more variety to choose.  For my two and half year old toddler, she liked this dish more because she loves the taste of butter.  When you put garlic and butter together it makes everything tastes better.  Compare to the Steamed Tiger Prawn with Garlic, this dish tastes richer but also very delicious.



Ingredients:

  • 10 tiger prawns
  • 3 tbsp ground garlic
  • 2 tbsp ground ginger
  • 1 tbsp finely chopped green onion
  • 1 tsp sugar
  • A quarter tsp salt
  • Half tsp white pepper powder
  • 1 tsp cooking wine
  • 2 tbsp soy sauce
  • 3 - 4 tbsp butter

Directions:

  1. Clean and devein all the prawns.  Keep the shell on.  Use a knife, cut the prawn from centre of the back.  Make sure not to cut it through - this is for the filling.
  2. Making the garlic filling: In a small bowl add ground garlic, ginger, sugar, salt, pepper powder, cooking wine and soy sauce.  Mix everything evenly.
  3. Fill up all the prawns (to the cut on the prawn's back) with the garlic filling, and place them to a plate.
  4. In a baking pan, place a piece of foil sheet on top.  A`dd half butter and then place all the prawns on top.  Add the rest of butter on top of the prawns.  Fold the foil sheet and then transfer to the oven.  Heat up the oven to 400 degrees Celsius high for about 20 - 25 minutes.  Transfer everything to a serving plate, you are done!