Bean Thread Vermicelli with Vegetables Pancake

 

Ingredients

1 cup of shredded cabbage

1/2 cup shredded carrot

1 bundle of bean thread vermicelli

1/2 piece dried seaweed - tear into small pieces

3 tbsp of dried shrimp shell

dash of white pepper

1 tsp salt

2 small eggs - beaten

few tbsp vegetable oil

 

Method

1. Add 1 tsp salt into shredded cabbage and carrot.  Let it sit for 15 minutes.
2. Squeeze out water and place in a big bowl.
3. Blanch bean thread vermicelli in boiling water for 1 to 2 minutes till soften.
4. Drain away the water, roughly cut them up and place in the same bowl.
5. Add seaweed, shrimp shell, pepper and eggs.
6. Mix throughly.
7. Heat up 1 tbsp oil in pan.  Place one ladle of mixture onto the pan.
8. Pan fry for a few minutes until lightly brown.  
9. Flip over and pan fry the other side as well.
10. Repeat for the rest of the pancake batter.
11. Serve warm. 
    

Grilled Salmon with toasted pine nuts and vegetables

 

Ingredients

1/2 lb salmon - marinate with a pinch of salt

some fresh leafy greens

handful of toasted pine nuts

2 tbsp mashed sweet potato

2 tbsp mashed avocado

6 cherry tomatoes

 

Method

1. Heat up grill on high and brush some oil on grill grates.
2. Place salmon on hot grill flesh side down.
3. Grill for 4 to 5 minutes, flip over to skin side and continue to grill for another few minutes. 
4. Place vegetables on a serving plate.
5. Transfer grilled salmon to the plate.
6. Enjoy with sides of mashed sweet potato, avocado and cherry tomatoes!

Baked Lemongrass Chicken Thigh with Potato

 

 

 

Ingredients

2 chicken thigh 

1 large potato - cut into small cubes 

half onion- peeled and sliced

few cloves of peeled garlic

2 table minced lemongrass - peel off outer layers and use white parts only

1 tbsp minced ginger

1 tbsp light soy sauce

1 tbsp fish sauce

1 tbsp oyster sauce

1 tbsp honey

pinch of salt and pepper 

1 tbsp ollive oil

 

Method

1. Marinate chicken thigh with lemongrass, ginger, light soy sauce, fish sauce, ouster sauce, honey, salt and pepper for a few hours.
   
2. Place sliced onion and garlic cloves in a claypot and drizzle olive oil.
3. Add cut potatoes cubes.
4. Place marinated chicken thigh on top of the potatoes and drizzle any remaining suace from the marinade onto the potatoes.
5. Place claypot, uncovered in a preheated 400 degree barbeque  and cover.
6. Bake for 35 to 40 minutes or until chicken is cooked and potatoes are tender.

Stir Fried Spiced Tofu with Bell Pepper and Minced Pork

Ingredients 

1 packet 5-spiced tofu  

1 red bell pepper - remove seeds and sliced thinly 

1/3 cup minced meat

4 cloves garlic - chopped 

2 tbsp vegetable oil

 

Sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

pinch of salt and pepper

 

Method

1. Bring a pot of water to boil.  Parboil the tofu for 1 minute to soften it.
2. Remove from water and sliced thinly.  Set aside.
3. Heat up oil in wok.  Stir fry chopped garlic for a while, add minced meat and continue to stir fry over high heat.
4. Add sliced tofu and sauce and stir fry for a few minutes.
5. Add bell pepper and stir fry for another minute.
6. Transfer to a serving plate and serve warm.
   

Italian Plum Torte

 

Ingredients

1 cup all purpose flour

1 stick (1/2 cup) unsalted butter - softened to room temperature

3/4 to 1 cup or more granulated sugar

1 tsp baking powder

pinch of salt

2 large eggs

20 or more prunes (small plums), halved and pitted

1 tbsp sugar

1/2 tsp or more cinnamon powder

Method

1. Preheat oven to 350 degrees F.  Brush some butter on a 9 inch baking pan.
2. Cream butter and sugar in a large bowl until light in colour.
3. Add salt, baking powder and eggs and beat well.
4. Add flour gradually and mix till combined.
5. Pour batter into the pan.
6. Cover the top of the batter with plum halves, skin side up.
7. Mix sugar and the cinnamon powder.  Sprinkle sugar and cinnamon mixture.
8. Bake the plum torte until the cake is golden and cooked, about 40 to 50 minutes.
9. Let the cake cool slightly and cut into pieces and serve.

Pan Fried Vegetable Dumplings

 

Ingredients

1 packet spinach dough wrappers

quarter of a cabbage - cut into small pieces

3 dried mushrooms - washed, soaked in water, drained and chopped - reserve mushroom water

1 carrot - peeled and chopped

1 tbsp chopped ginger

1 tbsp vegetable oil

Sauce

1 tbsp rice wine

1 tbsp soy sauce

1 tbsp vegetarian oyster sauce

1 tsp sesame oil

1 tsp salt

dash of pepper

Method

1. Heat up oil and fry ginger till aromatic.  Add all the chopped vegetable sand stir fry over high heat.
2. Drizzle sauce and fry to mix well.  
3. When mixture is cooked till tender, transfer to a bowl and let it cool to room temperature.
4. Prepare the wrapper.  Place a spoonful of vegetable mixture onto the wrapper and wrapped into dumplings.
5. Heat up 1 tbsp of oil in a non stick pan and fry the dumplings for about 5 minutes until lightly browned.
6. Serve warm.

Steamed Cherry Clams

Ingredients

6 cherry clams - washed and cleaned

1 tbsp chopped ginger

1 stalk green onion - chopped

1 tbsp oil

Method

1. Bring water to a boil in a steamer.
2. Place plate of cleaned clams into the steamer and steam till the shells open, about 5 minutes.
3. Place ginger and chopped scallions in a small bowl and drizzle with hot oil.
4. When the clams are cooked, place the ginger mixture onto each clam and enjoy!

Chinese Spinach with Eggs ( 三色蛋苋菜)

 

Ingredients

One pack of chinese spinach - break into leaves and stems, remove tough stems

5 cloves garlic - peeled

1 cup of chicken stock

1 tbsp oil

1 salted egg - cooked, peeled and cut into small pieces

1 century egg - peeled and cut into small pieces

1 egg - break into a bowl and lightly beaten

salt to taste

Method

1. Heat up oil in pan.  Fry garlic cloves till aromatic.
2. Add chicken stock and bring to a boil.
3. Add vegetables and cook till tender but still green.
4. Add in salted eggs and century eggs and cook for one minute.
5. Add salt to taste.
6. Pour beaten egg into the pan and lightly stir to distribute the egg.
7. Ladle into a serving plate and serve.

Braised opo squash with fish fillet

Ingredients

1/2 lb fish fillet

1 oppo squash

1 tsp chopped garlic

1 cup chicken stock

salt and pepper to taste

vegetable oil

Method

1. Season the fish fillet with salt and pepper.
2. Peel and cut the squash into large cubes.
3. Heat up 1 tbsp oil in a pot.  Fry the garlic till fragrant.  Add in cubed squash.  Add chicken stock and bring to a boil.  Reduce heat to low.  Cover and let it sommer for 10 m minutes or until squash is tender.
4. Heat up 1 tbsp oil in a pan.  Pan fry the fish fillet, few minutes on each side.
5. When the squash is ready, place the fish fillet into the pot and enjoy this healthy and tasty meal.

Stir Fried Oyster Mushroom

 

Ingredients

3 oyster mushroom

2 red sweet bell pepper - remove seeds and sliced thinly

2 orange sweet bell pepper - remove seeds and sliced thinly

1 inch ginger - peeled and julienned

2 tbsp vegetable oil

cornstarch solution

few tbsp of water as needed

Sauce

1 tbsp shaoxing wine

1 tbsp soy sauce

1 tsp dark soy sauce

1 tbsp vegetarian oyster sauce

1 tsp sesame oil

dash of pepper

1 tsp sugar

Method

1. Clean mushroom with a damp towel.  Slice the mushroom and make diagonal cuts on the sliced mushroom.
2. Heat up oil on medium.  Fry ginger slices till lightly brown.  Add sliced mushrooms and stir fry over high heat for a while.
3. Add bell peppers and continue to stir fry.
4. Drizzle sauce and fry to mix well.
5. Add some water if it is too dry.
6. Stir in cornstarch solution and do a quick fry before serving.