Spinach and Strawberry Salad 菠菜草莓沙律

INGREDIENTS:

Baby Spinach

Strawberries

Cashews

Balsamic Vinegar

Olive Oil

Agave Syrup

DIRECTION:

1. Cut the strawberries into quarter.

2. In a large mixing bowl, whisk together olive oil, balsamic vinegar, and agave syrup. Add strawberries and spinach. Mix well.

3. Plate the serving plates. Sprinkle the cashews on top. Serve immediately.

Stir-fried Mushrooms and Tofu | 蘑菇炒豆腐

I learned this recipe from a talented cook at a daycare which serves only vegetarian food. One of her signature dishes I enjoyed is this stir-fried mushroom and tofu, that was often served with brown rice or barley.  The slightly sweet and sour sauce is absolutely appetizing, and the tofu tastes earthy and smooth.  If you are a tofu lover, you will definitely love this dish.

INGREDIENTS:

12-15 Button Mushrooms, rinsed, sliced

1 block Firm Tofu, cubed

3-5 sprigs Thyme, fresh

5-6 Garlic Cloves, peeled, finely chopped

4 tablespoons Vegetable Oil

Seasoning:

1 tablespoon Balsamic Vinegar

2 teaspoons Sugar

1/3 teaspoon Salt

Cornstarch Slurry (1.5 teaspoons Corn Starch + 1/4 cup Water)

材料：

12-15 顆  蘑菇，沖淨，切塊

1 磚  硬豆腐，切粒

3-5 支  百里香

5-6 瓣  蒜頭，去皮，切碎

4 湯匙  菜油

調味料：

1 湯匙  意大利黑醋

2 茶匙  糖

1/3 茶匙  鹽

粟粉水 (1.5 茶匙 粟粉 ＋1/4 杯 水)

DIRECTION 做法：

1. Add oil and garlic in a pan; heat it over high heat.  Cook until the garlic becomes fragrant and starts to turn colour.

1. 在鑊中下油和蒜粒；以大火燒至香氣四溢。

2. Add mushrooms and thyme; continue to stir fry until the mushrooms become soft.

2. 下蘑菇和百里香，繼續炒至蘑菇變軟。

  

3. It is normal to see the mushrooms release lots of juice  Just continue to cook until the juice evaporates; about 10-15 minutes.

3. 蘑菇開初會滲出大量的水，繼續煮若10-15分鐘或至其收乾水份。

4. Add the seasoning except the cornstarch slurry.

4. 下所有調味料，粟粉水除外。

5. Add tofu.  Gently cook until the tofu is heated through.

5. 下豆腐；小心地炒至其變熱。

6. Reduce the heat to medium.  Stir in the cornstarch slurry. 

6. 把火調低至中火。拌入粟粉水。

7. When the sauce is slightly thickened, remove the pan from the heat.

7. 當汁開始變稠，迅速離火。

8. Serve it with brown rice.

8. 配以糙米飯食用。

One Pot Sticky Balsamic Rosemary Ribs | 意大利黑醋迷迭香腓骨

I made this ribs for Easter a month ago and everyone loved it.  After the dinner, my aunt even asked for the recipe because she said my uncle repeated many times how much he enjoyed the ribs.  She knows how much I'm into cooking so she looked a little worried when I was about to tell her the ingredients and the process.

"Balsamic, brown sugar, ginger, herbs, and of course the ribs," I said.

"That's it?" she could not believe it.

"Yes, that's it." I smiled.  It is a truly simple recipe.

You can serve it with baked potato or a light salad.  My husband and my son enjoy these ribs with steamed rice.

INGREDIENTS:

1.5 lbs Spare Ribs, cut into small pieces along the bones

10 gram Fresh Ginger, sliced

1/4 cups Balsamic Vinegar

1/2 teaspoon Rosemary, dried

1/3 cup Brown Sugar, packed

1 teaspoon Salt

材料：

1.5 磅 腓排骨，沿骨切成小塊

10 克  薑，切薄片

1/4 杯  意大利黑醋

1/2 茶匙  迷迭香

1/3 杯  棕糖

1 茶匙  鹽

DIRECTION:

1. In a pot, combine all the ingredients.  Bring it to a boil over high heat.

1. 在一只鍋中加入所有材料。用大火加熱燒滾。

2. Then reduce the heat to medium low.  Half cover the pot, continue cooking until the liquid reduces to half; stir the ribs occasionally to achieve a more even result.  Reduce the heat if the sauce is bubbling too much.

2. 將火調至中低火。把鍋蓋半掩，繼續煮至汁半蒸發掉；其間小心翻動腓骨使其更均勻入味。如汁蒸發太快可把火再稠低。

3. It should takes about 30-40 minutes for the ribs to soften and the sauce to thicken.  Once the sauce thickens enough to coat the ribs, remove them from the heat.

3. 烹調調程約 30-40分鐘使腓骨便變軟和汁變濃稠。待收汁後便可把腓骨離火。

Homemade Balsamic Reduction ｜如何做濃縮意大利黑醋

Homemade Balsamic Reduction

如何做濃縮意大利黑醋

Ingredients:

Balsamic Vinegar

DIRECTION: