Baked Cauliflower

We tried out a cool cauliflower recipe and surprisingly found that the outcome is really yummy!

1 cauliflower
5 - 6 cloves garlic
2 tablespoon olive oil
100g pancetta
Salt and pepper
1 teaspoon dried oregano
1 teaspoon lemon juice
2 tbsp. Parmesan cheese

Cut the cauliflower, crush the garlic.
Add cauliflower, garlic, pancetta, dried oregano, salt & pepper and lemon juice into the baking tray and stir evenly.
Grate parmesan cheese on top of it.
Bake it in the oven at 200 degree celsius for 30 minutes.

冷やし中華 Japanese cold noodles

When I recall the summer days in Japan, 冷やし中華 will always come up to my top list as it is a perfect dish for hot summer. Here is the easy recipe I have copied from Japanese recipe site.

For 2 servings:

Chinese noodles        2
Eggs                   2
Cucumber               1/3
Cherry tomato          6
Ham                    2
*Soy sauce             50ml
*Vinegar               60ml
*Water                 40ml
*Sugar                 20g
*Salt                  1 pinch
*Ajinomoto             a bit
*Sesame oil            1 teaspoon
*Chili oil             1/2 teaspoon

1.Mixed the dressing with * ingredients, stir it until the sugar dissolved and put the dressing into the fridge to cool down. You can adjust the vinegar content if you prefer less sour taste.
2. Boil the noodles and rinse it with cold running water to cool down. ( You can add ices optionally)
3. Mix the egg with some soy sauce and fry it on the pan. Cut it into stick shape when it cools down.
4. Cut the vegetables and ham to stick shapes too.
5. Set the noodles, then the vegetable, ham and egg on the plate.
6. Pour the cold dressing to the noodles and here its your Japanese cold noodles!

Tan Tan Noodles 担担面

I have tried lots of delicious chinese food in Tokyo, 担担面 is one of my favourite chinese cuisine as it is spicy and rich flavour of sesame. Below is the recipe I have come up with after referring few recipes in japanese.

Ingredients (per 2 servings)

Chinese noodles      2 servings 

Pork minced meat     200g

Pak Choy (青梗菜）     1 stalk

Leek                 chopped in 2 tablespoons 

Garlic               1 clove

Chicken / 味覇 stocks soup    600ml 

(A) Ligham chili sauce  2 tablespoons

(A) 豆瓣酱                     1 tablespoon

(A)紹興酒                      1 tablespoon

(A) Soy sauce                 1 tablespoon

(A) Peppers                     small pinch

(B) Sesame oil                1 tablespoon

(B) Chili oil 辣油             2 tablespoons

(B) Sesame paste 芝麻酱        3 tablespoons

(B) Soy sauce                 4 tablespoons

(B) White vinegar             1 teaspoon

Sesame for garnish        

Method:

1. Chopped the leek and crush the garlic

2. Insert crushed garlic and boiled the soup with chicken stock/ 味覇

3. Mix the (A) sauce in a bowl

4. Mix the (B) paste mixture and split it to 2 bowls for serving.

5.Heat the pan and insert cooking oil, fry the pork minced meat.

6. When the meat is well fried, insert (A) sauce and continue frying for 3 minutes.

7. Slightly boil the Pak Choy for 3 minutes.

8. Boil the noodles and insert it to the 2 bowls of (B) paste.

9. Insert noodles, pork minced meat and Pak Choy, garnish with sesame.

10. Stir the soup of noodles before eating.

Mum's Laksa lemak recipe

For 6 servings

*Dried chili   25
*Lemongrass  4
*Shallots  20 or  Onion 5
*Garlic 2-3 cloves
*Belacan  a bit
*Tumeric powder  1 teaspoon
*Water  50ml
Tamarind 10 slices
Coconut milk  200ml
Water 500ml



1.Blend * and tumis it with oil in the wok pan.
2.Soak tamarind in the water.
3.Add water to * and add tamarind
4.Add coconut milk

自信作の肉じゃが

肉じゃがのレシピはいろいろあるが、これは作ったもの中一番好きな味ができたなあと思うレシピです。

材料 （4人間）

豚小間切れ

200グラム

新じゃが

大３個

人参

２本

新たまねぎ

１個

しらたき

１袋

醤油

大さじ３

酒

大さじ３

みりん

大さじ２

砂糖

大さじ３

ほんだし

大さじ1/2

水

適量

生姜(チューブ)

小さじ1/2

1

野菜はそれぞれ切っておく。しらたきは一度軽く湯通しして食べやすい長さに切る

2

フライパンにゴマ油を敷き牛小間と生姜を炒めたら野菜投入。全体に油をまわしたらしらたきを入れて調味料を入れる

3

水をﾋﾀﾋﾀよりﾁｮｲ少なく入れてアルミホイルで落し蓋をしたらﾌﾀ(ﾁｮｲ開け)をして中火で水分がなくなるまで煮る

宫保鸡丁 Kung Pao Chicken

I like Szechuan 四川 food which it always bring a kick to the flavor.
I would go for something easy if I am cooking at home and here is the recipe I ended up with.

Ingredients:

1 1/2 boneless & skinless chicken drumsticks
3 tablespoons roasted peanuts / cashew nut
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar                                                                                                                       2 tablespoons water                                                                                                                               1/2 teaspoon fish sauce                                                                                                                           1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.

Tomato basil Risotto

Today was a fulfilling sunday and we had our dinner at a quite late time. In order to save up the cooking time, I had this recipe to fill up our stomach not so long time after we got home.

Serving: 2

• 1 cup risotto rice
• 1/2 onion, finely chopped
• 1 clove garlic
• 25g butter
• 150ml vegetable/chicken stock
• 200ml carton passata
• 5 cherry tomatoes
• 50g ball mozzarella, drained and cut into large chunks
• grated parmesan and shredded basil, to serve

1. Soak the risotto rice into the water.

2. Chop the onion and garlic, cut the cherry tomatoes into half.

3.Put some olive oils into the hot pot, fry the chopped onion and garlic.

4.Add the butter, stock soup and rice into the pot and cook with lid uncovered for 10 minutes.

5. Add the tomatoes and mozzarella, cook for another 10-15 minutes until the rice is soft.

6. Serve with grated parmesan and basil.