Month: March 2016
Have you ever been to a suburban Chinese restaurant that serves a prawn omelette that is dry and uninteresting? Try this simple, tasty and moist scramble eggs with garlic chive and prawns and I bet you will never look back.
Recipe is as follows: Read the rest of this entry »
Some weeks ago I posted a Chinese herbal soup called ‘QinBuLiang’, translated as ‘refreshing, nurturing and cooling’. As you can figured out from its translation, QinBuLiang is a summer stress remedy – not often used during cold weather.
This week the weather in Sydney suddenly turned. Autumn is finally here with chill evenings and nights. I can visualize the Cantonese families pulling out their stock pots, cooking herbal soups to enhance ‘chi’. One of the great remedy for restoring energy in autumn is a ginseng soup. For autumn, I like to use the American ginseng (Hua Qi Shen 花旗参) which is not too intense, a good balance for yin and yang in the body.
The soup is very simple to make once you have the soup base and meat. The soup base I used is called Hua Qi Shen Dun Ji (picture below), and I used pork rib (500g) with this soup. First quickly the meat and rinse under cold water; then cook all ingredients in a pressure cooker for 45 minutes (2-3 hours on a cook top); add salt and ready to serve.
On cool days, I often like my soup in a cup – it gives me that simplest pleasure of warm hands.
See below for the ginseng soup base package (available in Asian stores).
At work, I sit next to a Korean lady who told me about this specialty Korean butcher at Homebush (Sydney) with marinated ready-to-BBQ meat. Today was my day off and I managed to leave all the chores behind, drove 15km to visit the butcher. I picked up three different kind of marinated meat – beef knuckle bulgogi, grain fed pork steak and chili pork. At home, I already marinated some thinly sliced beef topside over night. I can wait to taste them all.
The picture speaks for itself – all so yummy !
Sometime we crave for a tasty meal that is also gentle on our tummies. Rissoles are simple to make, satisfying and may offer many varieties. My rissoles today has beef, rice, potato, carrot, egg and cheddar cheese – just ‘glue’ everything together, dust with rice flour and pan fry, no recipe required 🙂
Some weeks ago I made a huge batch of kimchi using Maangchi’s recipe. I freeze the kim chi in small bags so we can enjoy for months to come. I also topped up my pantry with loads of dry goods including a few packs of salted radish.
Today I made a simple dish with the salted radish and kim chi. I first bring some cooking oil to high heat in a frying pan; add slice onion & some sliced salted radish. I stir fried the ingredients briefly, then added sliced chicken thigh fillets to brown the meat. Once the meat is browned, I added sliced kim chi. I coverred the frying pan with a lid and let is simmer for 5-10 minutes until the chicken is cooked.
Dinner is ready, easy!
You can find Maangchi’s kim chi recipe here https://www.maangchi.com/recipe/tongbaechu-kimchi
My husband likes most food except for tomatoes and eggplants. So I was determined to try out a few more eggplant dishes – may be he will change his mind?
This following eggplant dish was moderately successful as the eggplant was firm, crunchy and full of flavor. It is really simple to make – diced eggplant coated with olive oil, Parmesan cheese and cayenne pepper; add a lightly beaten egg and coat the pieces well; then coat the pieces with panko and season with salt and pepper; grill under a hot grill for 10-15 minutes, turn over a few times.
My hubby ate only a few pieces which was fantastic – it means more for me. I really enjoyed it.
I love eggplant. The best eggplant dish I ever tasted was a sambal belacan stir fry.
Sambal is a delicious chili paste with garlic, ginger and shallot. Belacan is a fermented shrimp paste with a strong aroma. Both are available ready made from Asian stores.
Many years ago I was a poor university student who worked for an Asian restaurant as a casual waitress. One evening, a casual cook rocked up to fill a shift. He made us a dish of sambal belacan eggplant for staff meal. The dish was so aromatic and delicious that I can still remember his nameless imagine today – cranky, middle age, distinctively Chinese-Malay with his strong accent.
My version of sambal balacan eggplant is really simple: Read the rest of this entry »