Slow - Baked Salmon with Chorizo Crumb

Salmon and chorizo always stand out in my food dictionary. Salmon is well known for its health benefits such as omega-3, protein and amino acid while chorizo may not be as famous for its health benefits it still contain some protein, selenium, Zinc and B-12.

Serve this with spaghetti aglio e olio (garlic and olive oil) and blanched asparagus or perhaps sweet potato mashed or pumpkin mashed.

Raw salmon with rosemary, thyme and dried parsley ready for slow baked

Ingredient:-

Salmon

• 2 x 230g Salmon fillet skin on
• 2 tbsp extra virgin olive oil
• 2 sprigs thyme
• 2 sprigs rosemary 
• 2 tsp dried parsley
• salt and pepper

Chorizo Crumb

• 1 chorizo skin removed,small cubed
• 1 pinch of salt (optional) as chorizo may already contain salt
• 1generous pinch of sweet paprika (optional)
• 1 clove garlic, finely chopped
• 3 tbsp olive oil
• about 1/2 cup breadcrumbs
• 1/2 tbsp balsamic vinegar

Method:-

1. SALMON : Pre heat oven oven to 100 degree Celsius. Line baking dish with baking paper. Lightly oil the skin and sprinkle with salt and pepper. Place salmon fillet skin down into the dish. Drizzle remaining olive oil, season with salt and pepper and arrange herbs on top of fillets. Bake for 20 to 30 minutes depending on the oven heat or until you are able to see protein form at the side of the fish or until the fish almost fall apart when gently press with fork.

2. CHORIZO CRUMB : Heat 1 tbsp olive oil, add in a pinch of salt and chorizo. Fry until golden. Add in sweet paprika and garlic. Cook for 1 - 2 minutes. Add remaining olive oil (2 tbsp) and the breadcrumbs. Toss in the pan until golden brown and crispy. Remove from heat and drizzle over balsamic vinegar.

Once all cooked, assemble all the components and then nom nom. 
  
TIPS: 
I have used dried parsley in the recipe however you can always substitute with fresh parsley.  Garlic can be substitute with french shallot 
Quantity of chorizo crumbs is enough to serve 4 

Enjoy !!!!

Egg Drop Minced Pork Ball Soup

As the weather gets colder, I will be naturally craving for warm soups and since I still have some leftover mince pork in to fridge I have decided to make Egg Drop Meat Ball Soup for dinner tonight couple with Stir Fry Beef and Broccoli.

For this soup I have used my homemade chicken broth/stock .This time around thyme is subtracted and red dates and goji berries are added.

I have also used homemade Crispy Fried Shallots Oil for flavours and aroma.

Ingredients :

Egg Drop Soup

4 cups homemade chicken broth /stock (Depending on your love towards soup)
1 tomato, sliced to 8
3 - 4 eggs, lightly beaten
Salt and White pepper to taste
Drops of Crispy Fried Shallots oil or sesame oil (optional) 


Minced Pork Ball

250g minced pork
1 1/2 tsp light soy sauce
1 tsp cornstarch
1 tsp sesame oil
1 tsp crispy fried shallots oil (Optional)
Dashes of white pepper


Methods:

1. Bring to boil the chicken broth. Add in minced pork ball and bring the chicken to boil once again.
2. Add white pepper, salt and tomato.
3. Stir the soup and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around with a pair of chopsticks.
4. Cover the pot with lid for 2 minutes. Add drops of crispy fries shallots oil and crispy shallots before serving. 

Braised Pork with Mushroom

The name of this dish may sound common. But you will be blown away by the smell and flavour of this dish.

Ingredients:

• 500g pork belly, cut into bite size
• 15 dried shitake mushroom, soaked overnight and stemmed. Reserve the mushroom soaked liquid.
• 8 cloves garlics, crushed
• 2 cm ginger, sliced
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 3/4 tsp dark soy sauce
• 3 cups water (I use 1 1/2 cups of liquid reserve from mushroom soaked and 1 1/2 cups water)
• 3/4 tsp sugar or to taste
• 2 tsp sesame oil
• 1 tbsp shaoxing wine (or any Chinese cooking wine)
• salt to taste
• ground white pepper to taste
• 2 tsp cornflour + 1 tbsp water to thicken
• brocolli or bok choy or any other vegetables you prefer

Steps:

1. Heat oil in wok at medium high heat, add in ginger and garlic. Saute until fragrant. Then, add in mushroom and stir fry. 
2. Add in pork belly and stir fry until it is slightly brown.
3. Add in oyster sauce, light soy sauce and dark soy sauce. Mix well, add in water and sugar. Bring to boil and let in cook for 3 minutes.
4. Cover with lid, reduce to medium low heat and let it simmer for 45 minutes or until the meat are tender and the mushroom is soft. Check occasionally so that the water does not dries up.
5. Meanwhile, while waiting for the meat to cook till it's preferred texture,  bring a pot of water to boil. Add in some salt and blanch the broccoli for 2 minutes. Drain and put aside.
6. Once the meat is ready, add salt and pepper to taste. Mix well and mix in cornflour mixture. Then, bring to boil again. So that it thickens. 
7. Turn off heat and drizzle with sesame oil and shaoxing wine.
8. Dish out with the blanch broccoli. 

Meatballs (Pork) Congee

On a busy day, easy, simple, hot and delicious meal is something I'm looking for, especially when the wheather is cold. 

Ingredients:

• 250g minced pork (marinade with 1 1/2 light soy sauce, 1 tsp sesame oil, 1 tsp corn starch and a dash of white pepper for 10 minutes)
• 1 cup rice, rinse and drain
• 13 cups water
• 2 tbsp dried shrimp
• 2 tbsp anchovies
• 5 red dates
• 7 dried scallops
• light soy sauce to taste
• a pinch of sugar or to taste
• salt and white pepper to taste
• century egg (garnish)
• spring onion (garnish)
• salted egg (garnish)

Method:

1. Put together rice, dried shrimps, anchovies, red dates, dries scallops and water, to pot. Bring to boil. Once boil, leave the lid partially open and reduce heat to medium. Let it boil for 30 minutes. Remember to stir the bottom of the pot occasionally to avoid the rice from sticking to the base.Add in hot water if it is too dry.
2. In the meantime, take 1/2 tbsp of marinated minced pork and mould into ball/round shape. 
3. When the congee has cooked to your preferred consistency, add in light soy sauce, sugar, salt and pepper. Stir well.
4. Then, put meatballs into congee and increase heat. Allow meatball to cook for 3 minutes. 
5. Add more seasoning if require.
6. Serve hot and garnish with spring onion and century egg. If you are serving your congee with salted egg, go easy with the salt during seasoning.

Scotch Eggs

So, I have to say I really like the scotch eggs. I am an egg lovers, anything got to do with eggs gets my vote. I wouldn't categorise this recipe as hard/difficult. It may be a bit tedious but no way this recipe will fail you. Another thing that I like about this recipe is the fresh white breadcrumbs used. It is so crispy and oil free.

In short this is a simple delicious meal with some everyday ingredients

In order to put this scotch eggs together, you will need:

• 1 tbs olive oil
• 1 medium brown onion, finely chopped
• 2 rashers rindless bacon, finely chopped (I use 150g diced bacon)
• 500g pork mince
• 1-2 tbsp dried flakes parsley or 1/3 cup continental parsley, chopped
• Salt
• Ground Black Pepper
• 4 hard boiled eggs, peeled
• 1/3 cup plain flour
• 1 egg, whisked
• 1 1/2 cup fresh white breadcrumbs (For DIY fresh white breadcrumbs CLICK HERE)
• Olive oil spray

Steps:

1. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook for 3 minutes or until onion is soft. Transfer to a bowl and cool. 
2. Then, add in mince, parsley, salt and ground black pepper. Mix until well combined.
3. Preheat oven to 180 degree celcius. Line a baking tray with baking paper. Divide mince mixture into 4 portions. Shape a portion of mince around each hard boiled egg and place a plate.
4. Lightly coat with flour, egg (whisked) and breadcrumbs. 
5. Put onto prepared tray. Spray with olive oil. Bake for 25 to 30 minutes or until firm to touch and mince is cooked through.
6. Serve with salad. For this mreal I served with Rustic Russian Salad. 

The Not Very Mexican Eggs

TO FIND OUT MORE ABOUT INTERNATIONAL INCIDENT, PLEASE CLICK HERE

 

OK... It's about time to pull my socks up. Why? Partly because the weather is getting cold in this part of the world... and mostly because I seriously have to dedicate more of my time to keep this blog updated. I have been cooking and trying recipes, however, I am still struggling to find to time to post it in the blog.

So yea... I cooked this not very Mexican eggs  this morning. Why not very Mexican because I skip the red chillies and replace cannellini beans with baked beans. I LOVE baked beans. Although this Mexican eggs is holding it's 'not very' title, this is a recipe worth trying because it is easy, quick, delicious, not too heavy nor light and you will want to come back for more.

Here's the recipe:

Ingredients:-

• 1 tbsp olive oil
• 250g / 2 Chorizo, chopped
• 1 clove garlic, finely chopped (Optional)
• 4 tomatoes, chopped (Due to my laziness I used 400g canned diced tomatoes)
• 2 medium red capsicium, seeded and chopped
• 2 red small chilies, finely chopped (Optional)
• 400g cannelini beans, rinsed and drained (I substitute with 420g baked beans, it's OK if you can't completely drain the tomato sauce)
• 1 - 2 tbsp dried flakes parsley (If you are using fresh parsley - 1/4 cup chopped)
• 4 eggs, poached
• Salt and Pepper to taste
• 4 slices of toast, to serve

Steps:

1. Heat oil in a frying pan on high. Cook chorizo for 2-3 mins, turning until slightly brown. Push the chorizos aside, add in garlic in the center of the pan, lightly stir the garlic until fragrant. Then, mix together with chorizo. Continue turning the chorizos until brown. 
2. Add tomatoes, capsicums and chilli (if you are using any). Cook / mix well for 5-8 mins or until the tomatoes collapsed and capsicums are soft. 
3. Add parsley and beans and stir to combine. Heat on low for 1 min or until beans are warmed through.Add salt and pepper to taste before serving.
4. Meanwhile, to POACH eggs, half-fill a saucepan with water. Heat on medium until boiling, Reduce heat to low or until just gentle bubbling. Crack an egg into a small bowl. Whirl water with spoon to create a little funnel then slip egg into the whirlpool. 
5. Poach for 3-4 mins, gently spooning over water until white is set and yolk runny. 
6. Using a slotted spoon, remove egg and drain on paper towel. Repeat with remaining eggs.
7. Spoon bean mixture onto serving plates and top with poached egg. Serve with toast and butter.

And yeay its NOM NOM time again !!!

Basic Chicken Stock

I love basic stocks. I make one whole pot of stock on the weekend and refrigerate it so that I can gradually use them in my cooking throughout the week. If you have been following my blog you would have realise I am allergy to all sorts of MSG and I am trying to make my food to be tasty in the most non-chemical way.

So, here's the basic chicken stock recipe.

Ingredients:

• 2kg chicken bones ( I use chicken carcass which only cost me AUD1 for 3)
• 2 onions or leeks, quartered
• 2 clove garlic,crushed
• 2 carrot, peeled and chopped
• 2 thyme sprigs
• a dash of white pepper

Steps:

1. Place all ingredients in a large/deep pot. Cover with cold water and slowly bring to boil on medium heat.
2. Reduce heat to low and add 1 cup of cold water. Smmer for 3 - 4 hours on medium low heat. \
3. Skimming fat and scu from surface.
4. Add extra water if necessary to make sure bones are always covered. 
5. After 3-4 hours, the liquid should be reduce by half. Strain the pot. Pour into whatever container you desire, allow to cool then freeze what you do not use.

Easy!!!! Trust me!!!

TIPS:

• Do not allow stock to boil or it will make your stock turn cloudy.
• If you are too lazy to get any other ingredients listed, make sure you use essential ingredient such as chicken bones, onions and carrots.

Bacon and Spinach Quiche

This is my another lazy and weekend typical meal :)


Ingredients:-

• 1 sheet puff pastry, thawed
• 1 tsp oil
• 1 medium brown onion, finely chopped
• 150g rindless bacon, in short and thin strips
• 150g baby spinach leaves
• 3 eggs
• 1 1/2 tbsp thicken cream
• 1/2 tbsp milk
• salt and pepper to taste
• 1/2 cup Parmesan

Method:-

1. Preheat oven to 190 degree celcius. Grease pie dish. I use the aluminium pie dish available at the BBQ section so I have no idea of the measurement, 20cm perhaps? Line with the puff pastry, trim to fit, place dish oven tray, prick pastry light with fork, cover pastry with baking paper and fill with weights. 
2. Blind bake for 15 minutes with weights on (e.g rice), remove the weight and bake further until the pastry is browned lightly. About 10 minutes.
3. Meanwhile, heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8 - 10 minutes or until soft. Drain on a paper towel. 
4. Soak spinach in a hot boiling water and remove once wilts. Squeeze out moisture and chop.
5. Whisk eggs, thicken cream and milk together. 
6. To assemble the quiche, spread over spinach, bacon and onion. Pour over eggs mixture. Sprinkle over the Parmesan. 
7. Bake for 30 minutes or until just set.

Chicken and Cabbage Saute with Chorizo

By now you should have realise that I love chorizo. I try to use chorizo at all possible times in my cooking and order them whenever I spot them in the menu. Do you like chorizo too?

Ingredients:-

• 600g thigh fillet, cut into cubes
• 1/4 cup cooking oil
• 1 brown onion,finely chopped
• 3 clove garlic, finely chopped
• 150g chorizo, sliced 1cm thick
• 1 tsp dried mix herbs
• 250 ml chicken stock OR enough to cover the chicken
• 50g butter
• 150g cabbage, shredded
• salt and pepper to taste
• Garnish: dried parsley

Method:-

1. Season chicken pieces with salt and pepper. Set aside.
2. Heat a large saucepan with cooking oil and brown the chicken until golden all over. Remove chicken from the saucepan and drain off excess oil. 
3. Using the same saucepan, add 40g butter and sweat the onions, garlic and sliced chorizo. Cook gently for 2 minutes or until fragrant. Then, add in dried mixed herbs, combine well and continue cooking for another 2 minutes.
4. Return browned chicken pieces in to the saucepan and pour in chicken stock until enough to cover the chicken. Cover and simmer for 10 minutes.
5. Meanwhile, melt 10g butter in pan  or saucepan, add in shredded cabbage, lightly stir fry the cabbage and season with salt and pepper. Cover the pan or saucepan and cook on medium heat until the cabbage is tender. Then, drain off excess water and arrange the cabbage in the base of the serving plate.
6. By this time, the chicken and chorizo mixture should be done. Place the chicken and chorizo mixture on the cabbage and sprinkle with dried parsley. 

Salt and Chilli Pork Belly with Black Vinegar

I am totally in love with the Pork Belly in Izakaya Den. It just melt in my mouth. Believe it or not, I have never experience melt in my mouth pork belly before I visited Izakaya Den. Since then, I have been busy searching the ways to cook pork belly so that it melts in my mouth and guess what, I found it. I don't know if it same with the Izakaya Den's method but this does melt in my mouth.So, I found out that the secret is 'gently slow-cooking' the meat and salt also helps lift the flavour of produce.

Ingredients:

• 500g pork belly
• 1/4 tsp table salt
• 3/4 cup cooking oil for frying
• 1/2 cup corn flour
• 1 tbsp plain flour
• 1 tbsp table salt
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper or chili flakes, add more if you need some kick :)
• a pinch of five spice powder

      For the vinegar dip

• 60ml black vinegar
• 1 tsp fresh ginger, mince
• 1 1/2 tsp green shallot, mince
• 1 tbsp fresh coriander, finely chopped
• juice of fresh lime OR lemon, to taste

Method:-

1. First of all, sprinkle 1/4 tsp of salt on pork belly and gently steam the pork belly for 3 hours until it is soft and gelatinous. Add more hot water if the steaming water dries up.
2. To make the vinegar dip, combine all ingredients and mix well.
3. After 3 hours, move pork belly from steamer and leave it to cool. Once cool, cut the pork into small pieces and set aside. 
4. Preheat pan of oil.
5. Combine cornflour, plain flour,  salt, ground black pepper, cayenne pepper and five spice powder in a bowl and mixed well to create a spiced flour. 
6. Then, toss the cubes of pork belly in the flour mix until well coated, fry until all sides are golden and crispy. Drain on absorbent kitchen paper.
7. Then, garnish with red chilli and green shallots. Serve with the vinegar dip.

1-2-3-4-5 Pork Spare Ribs

Don't judge a book by its cover. Why? This is not a perfect picture dish but it is sure a delicious dish. Trust me! OH! And have I mention it is super duper easy to cook this? And I would have to admit the pork ribs that I made were not caramelised enough :(. I shall cook it again.

Ingredients:

• 500g pork ribs (spare ribs)
• 1 tbsp chinese cooking wine or sherry
• 2 tbsp black vinegar
• 3 tbsp sugar
• 4 tbsp soy sauce (I use light soy sauce)
• 5 tbsp water

Method:

1. In a large saucepan combine all the ingredients listed above EXCEPT water.
2. Cook over medium heat and stir occasionally.
3. Once the sauce has reduced and thicken (about 30 minutes),  add in water.
4. Cover the lid and cook for further 10 minutes or until the ribs are tender. Remove the lid and continue cooking until ribs looks caramelized / brown glazed. This will take another 5 - 10 minutes.

Pork Belly with Fennel Seeds, Lemon and Garlic

I saw this recipe in Gourmet Travellers Magazine Wine magazine which I got it for free from the recent Good Food and Wine.I have been planning to make it and finally I got the chance. I made this dish last weekend and only got the chance to post it now.

Ingredients:-

• 750g Piece Pork Belly (I got mine at about 700g)
• 1 tbsp Fennel Seeds
• 4 cloves garlic, thinly sliced
• juice of 2 lemons (mine comes out to about 1/2 cup lemon juice)
• 4 tbsp olive oil
• 3 tbsp sea salt for marinade + 1 tbsp for sprinkle on the skin
• 1 tsp ground black pepper

Method:-

1. Place piece pork belly in a large bowl or large saucepan. Since the largeest bowl in my house is not 'large', I have to resort to large saucepan. Add fennel seeds, garlic, lemon juice and olive oil. Season with 3 tbsp sea salt and freshly ground black pepper.  Rub all the ingredients into pork belly then cover and refrigerate for 1 hour.
2. Pre heat oven to 180 degree celcius. Pre heat grill or barbeque to medium. Sprinkle 1 tbsp of seasalt on the pork belly skin and grill the pork belly for about 20 minutes turning occasionally until charred and tender. 
3. Then, transfer pork belly to an ovenproof dish and bake for 25 minutes or until cooked through. 
4. Rest pork for 10 minutes before slicing. 

Fragrant and Spicy Pork Belly

Ingredients:

• 400g pork belly, cute into 1.5cm cubes, scald with hot water and drained well
• 1 tbsp cooking oil
• about 5g ginger, sliced
• 2 cloves garlic, chopped
• 1 shallot or french shallot
• 2 stalk spring onion (white parts only)
• 2-3 dried chili, seedless (put more if you like spicy food)
• 1-2 star anise
• 1 tbsp spicy black bean paste OR hot bean paste
• 1 1/2 tbsp cooking wine
• 1/2 tbsp soy sauce
• 3/4 tsp thicken caramelised sauce OR dark soy sauce
• 1 1/2 cup water
• salt and pepper to taste
• 1/2 tbsp sugar or to taste

Method:-

1. Scald pork pieces with boiling hot water and drain well.
2. Heat cooking oil in wok at medium heat and swirl around. Put in scalded pork pieces (spread them to one layer). Do not move them for 30 seconds. Then, stir fry the pork pieces until slightly brown before adding ginger, garlic, shallot, spring onion, dried chili and star anise. Stir fry until fragrant.
3. Then, add spicy black bean paste, cooking wine, soy sauce, thicken caramelised sauce, salt and pepper. Stir to mix well and add in water. Bring to boil and cover with lid. Turn down the heat to simmer until the pork pieces are tender. Make sure the pork pieces is covered by water and remember to check the water level from time to time so that it doesn't dries up. 
4. Once the pork pieces are tender, turn on the heat and remove the lid. Add in sugar, mix well and reduce the sauce till thicken or to the preferred consistency. Serve,

Vietnamese Grilled Pork Skewer

This delicious grilled skewer minced pork and other Vietnamese flavour seasoning. The end result is a firm and nice meat texture with golden brown colour. You can grill them in the barbecue pit (Its barbi time! Why not?) or grill oven or even on frying pan or grill meat pan. Depends on your convenience and suitability. I also make a fish sauce and chili dip to accompany the grill pork.


Vietnamese Pork Skewer


Ingredient:-

• 500g minced pork 
• 2 tbsp fish sauce
• 1 1/2 tbsp sugar
• 1/2 tsp ground white pepper
•  3 cloves garlic, minced
• 1/2 tbsp cooking oil
• 1/8 bicard soda + 1/2 tbsp lemon juice OR 1/2 tsp Baking Powder
• 1 tbsp water OR 1 1/2 tbsp
• 1 tbsp roasted rice powder (can get in Asian Grocery or see tip)
• some cooking oil for palm and grilling pan
• about 10 wooden skewer (soak in water in 20 minutes)

Method:-

1. In a medium mixing bowl or saucepan, add fish sauce, sugar and pepper. Stir the mixture until the sugar almost dissolved.
2. Then, add in the mince pork, cooking oil and garlic. Use your hand to knead the ingredient until well combine. Alternatively, you could use spoon or spatula to mix and make sure all ingredient are well combine. 
3. In a small bowl, mix bicard soda with lemon juice and water. If you are using baking powder then just add with water. Stir the mixture. The mixture will foam up. Pour bicarb soda / baking powder mixture into pork mixture. Mix/ knead the ingredient till well combine.
4. Add roasted rice powder to the mixture and mix/knead the mixture until all are well combined again.
5. Cover the minced pork mixture and refrigerate for at least 2 hours.
6. Form the minced pork mixture into sausage shape and put through the skewers. Rub little amount of cooking oil on palms so that the minced meat does not stick to palms.
7. Heat up barbecue, grill or pan, brush some oil to the grill or pan and cook. Turning the skewer over when they are golden brown. 

Fish sauce and Chili Dip
 
Ingredients:-

• 2 tbsp warm water
• 1 tsp sugar
• 1 tbsp fish sauce
• 1 clove garlic, finely chopped
• 2 shallots, finely chopped
• 1 red chili or to your taste
• 1/2 tbsp lemon juice or to your taste
• 2 stalk of coriander, leaves only (optional)

Method:

1. Mix warm water, sugar and fish sauce together. Stir until sugar dissolved.
2. Then, add in garlic, shallot, red chili and lemon juice. Stir till all well combine and serve as dip.

 Tip:

• Most of my cooking does not require roasted rice powder so instead of buying I decided to make my own roasted rice powder by using raw sticky/glutinous rice. If you don't want to buy any sticky/glutinous rice then may use white rice So, how to make roasted rice powder? First, set wok or skillet medium low heat, then, add rice, stir and shake the wok/skillet until the rice is golden brown. It will take about 10-15 minutes. Stir constantly so that the rice doesn't burn. Let it cool a little before grinding it. You can use coffee grinder, mortar and pester.

Osmanthus Glass Noodle

Originally this dish is known as Osmanthus Shark Fin. It always appear as one of the Chinese four season dish back home (the staple of Chinese four season I guess) and  is very much loved by everyone. However, I named mine as Osmanthus Glass Noodle because I replaces the expensive shark fin with delicious glass noodle, therefore, 'Say no to shark fin'. Before I forget, it is name after Osmanthus plant because of the fried eggs use in the dish. The scramble yellow egg assembles the tiny flower of Osmanthus plant.

Glass noodle is not an easy stuff to handle. It is very important to make sure the glass noodle is not over cooked because it will become very soggy and lost its jelly-like texture. It will make your whole dish not presentable too. So, if your noodle comes out relatively dry, not too oil or wet then you have cook it well.

Ingredients:

• 100g glass noodle, soak in cold water until soft and cut to about 5- 6 cm
• 2 handful or more beansprout, blanched 1 minutes (Initially I use 1 handful of bean sprout but it's way too little. You can see in the picture)
• 1 - 2 stalks spring onion, cut to 1 inch each (the green parts only)
• 150g sliced ham
• 4 eggs
• 1 cup stock (I use homemade dried scallop stock. You can use any other stock you have in hand)
• 1 tsp salt or to taste
• 1 tsp light soy sauce for first 2 eggs and 1 tsp light soy sauce for glass noodle
• pepper to taste
• 2 tbsp peanut / vegetable oil

Method:-

1. Break first 2 eggs in a bowl. Season with soy sauce and pepper and lightly beaten the eggs. Heat wok at medium heat and add about 1/2 tbsp oil, lower the heat to low and pour in the lightly beaten eggs immediately. Quickly scramble with chopstick in circular motion. Remove and set aside.
2. In the same wok, heat the remaining oil at medium heat, stir in ham and fry until fragrant. Add in glass noodle and fry for about 30 seconds before you slowly add in stock, salt, soy sauce and a dash of pepper. Mix it well and let it simmer for less than a minute to allow the glass noodle to absorb the flavours. Meanwhile break the remaining eggs into a bowl and lightly beaten. 
3. Continue stir fry until the glass noodle is a little dry. Then, add the remaining beaten eggs. Continue stir frying and make sure the eggs are cooked and the glass noodle mixture is nearly dry. Adjust taste if needed.
4. Add bean sprout, spring onion and scrambled eggs and fry for another 30 seconds. 
5. Serve hot.

Lotus Root and Peanut Soup

Lotus root have been found to be rich in dietary fiver, vitamin C, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganes while very low in saturated fat. Lotus root is one of the common vegetables use by chinese for soups, stir fry dishes and even dessert. The natural sweetness of lotus root could further enhance the 'sweetness' in the soup.

Ingredients:-

• 1.5 litre water
• 400g spare ribs OR chicken pieces with bone-in OR chicken feet
• 400g sliced lotus root (I used frozen lotus root)
• 1 cup raw peanuts, scalded with hot water (I prefer skin off)
• 3 dried scallops (optional)
• 1/2 bulb garlic, only remove the papery skin
• 8-10 red dates
• salt to taste
• ground white pepper to taste

Method:-

1. Add  lotus root, peanuts, dried scallop garlic and red dates into a big pot with 1.5 litre of water at high heat. Bring to boil.
2. Blanch spare ribs with boiling water. Drain and add them into the big pot when the water is boil and bring to boil again after you add the ribs. 
3. Lower the heat and simmer gently for 2 hours.
4. Add salt and pepper before serving. Serve hot.

Steamed Pork with Salted Fish and Black Bean

I had this for Friday's dinner but did not have the chance to post it up on that day itself because I was busy creating names for my new blog. After a numerous names options and discussion, finally, I settled with Coffee, Tea OR ... which was also registered on Friday night. Then on Saturday, I decided to reconstruct this blog so that it would be easier for readers to navigate. I am not done with the reconstruction yet but steamed pork with salted fish and black bean keeps on bugging me want to be posted, so I decided to post it first. Just to give myself a peace of mind too.
 

Another episode of  'where's the garnish?'

Ingredients:-

• 250g pork belly, thinly sliced
• 1 tbsp Lee Kum Kee Black Bean Garlic Sauce or preserved black bean, rinse and chopped
• 20g salted fish, thinly sliced
• 1 inch ginger, sliced
• 1/2 - 1 tbsp sugar
• 1/2 tsp light soy sauce 
• a dash ground white pepper
• 2 tbsp water

Method:-

1. Combine all the ingredients together and toss to make sure pork belly are well coated. Marinate for about an hour. Cover.
2. Then, steam on hight heat for 15 minutes or until the pork is cooked. Make sure you add enough water for steaming. If the steaming water happens to dried up before the pork is cook add in hot water. 
3. Adjust the taste before serving.

The LKK Black Bean Garlic Saucre that I used