Scrambled Egg with Bell Pepper 燈籠椒炒蛋

INGREDIENTS:

4 Eggs

1 Red Bell Pepper

3 tablespoon Vegetable Oil

1/3 teaspoon Salt

1/2 tablespoon Sugar

DIRECTION:

1. Deseed the bell pepper. Cut it into very thin slices.

2. In a bowl, whisk together eggs, sugar and salt. Add bell pepper; mix well.

3. Heat up vegetable oil over high heat. Add the egg mixture, gently it around and scramble it until the egg curds. Transfer it to a serving plate. Serve it with steamed rice.

Stir-fried Tenderloin with Bell Pepper 燈籠椒炒牛肉

My family tend to like our meat rare, but you can cook it longer making it medium rare or well done.  One of the goals here is to keep the bell peppers fresh and crispy, yet slightly tender. Usually the peppers start to cook faster after the add of the cooking wine. So you may want to add it at the end if you want your meat to cook longer.

I hope you enjoy this recipe.

INGREDEINTS:

500 gram Tenderloin

3 Bell Peppers (I used red, yellow, and orange)

1/2 head Garlic, peeled

2 tablespoons Preserved Black Bean

1/3 teaspoon Salt

2 tablespoons Chinese Cooking Rice Wine

1.5 tablespoons Sugar

4 tablespoons Vegetable Oil

DIRECTION:

1. Rinse the black beans two times with water; drain. Chop them with garlic until they are fine; set aside

2. Deseed the bell peppers. Cut them into bite size.

3. Slice the tenderloin into 1/2 cm pieces.

4. Heat up oil over high heat. Add the chopped garlic and black beans. Fry until it is fragrant; about 2 minuted.

5. Add bell peppers. Continue to fry for about 5 minutes.

6. Add tenderloin. Sit-fry until the meat starts to turn colour.

7. Drizzle the cooking wine over and allow it to evaporate.

8. Add sugar. Continue to cook until the meat is cooked to medium rare; about 5 minutes. Transfer it to a serving plate.

Lemon Brown Rice Salad

Do you often have extra brown rice in the fridge? I do because I tend to cook a larger pot for multiple recipes that call for day old rice, just like this one.  It is still delicious to use freshly cooked rice, but the day old one will give you a more al dente texture.  Adjust the lemon juice amount to suit your tastebuds.  This substantial salad is good to serve with pan fried fish.

INGREDIENTS:

3 cups Indian Brown Basmati Rice, cooked

1 cucumber, seeded and cubed

Red Bell Pepper, seeded and cubed

1 handful Parsley, leaves and stems, finely chopped

DRESSING:

1/3 Lemon of juice

1 Lemon of zest

5 tablespoons Olive Oil

2 tablespoons Light Soy Sauce

1/3 teaspoon Salt

2 flat tablespoons Brown Sugar

DIRECTION:

1. In a large bowl, combine all dressing ingredients and whisk well.

2. Add the remaining ingredients and then stir until they are well coated with the dressing.

Three of a kind | 煎釀三寶

Fried Pork Stuffed Vegetable is a dish my mom often made when I was little.  Besides pork, she liked to mix in a few water chestnuts to add a little crunch and a subtle sweetness, or she would substituted the pork for fish cake or fresh shrimp available in the fresh market.

In Canada, where we live, is not easy to buy any of the ingredients Mom had used except for the pork.  So, it is the way this version of the dish remains on our family menu.  Serve it with a bowl of steamed rice and enjoy the balance of the juices from the vegetable and the meat and I will call it a warm and substantial meal.

Three of a kind | 煎釀三寶  

Ingredients: (make about 23 pieces)

600 gram Pork

3/4 cup Chopped Shallot

1 Egg

2 Green Bell Peppers

1 Japanese Eggplant

450 gram Firm Tofu

2 teaspoons Rice Wine

1 tablespoon Dark Soy Sauce

1.5 tablespoons Corn Starch

1.5 tablespoons Sugar

1/4 teaspoon Salt

1/4 cup Vegetable Oil (for frying)

Green Onion for garnish

For the Sauce:

1 teaspoon Dark Soy Sauce

1/4 cup Water

1 teaspoon Chicken Powder

1/2 tablespoon Sugar

1/4 teaspoon Salt

材料：(約23件)

600 克   攪碎豬肉

3/4 杯   紅蔥頭

1 個   雞蛋

2 個   青橙籠椒

1 條   日本矮瓜

450 克   硬豆腐

2 茶匙   米酒

1 湯匙   老抽

1.5 湯匙   粟粉

1.5 湯匙   糖

1/4 茶匙   鹽

1/4 杯   菜油

蔥粒 (作裝飾用)

汁料：

1 茶匙   老抽

1/4 杯   水

1 茶匙   雞粉

1/2 湯匙   糖

1/4 茶匙   鹽

DIRECTION:

Oven Baked Lamb Kebab | 焗彩椒羊肉串

This recipe is straight forward and simple enough to be an easy dinner on the weekend.  Both vegetable and meat on one plate accompanied with some fragrant basmati rice.

Thanks for stopping by.  I hope you enjoy it.

Oven Baked Lamb Kebab | 焗彩椒羊肉串  

Ingredients:

400 gram Lamb Cubes

3-4 Bell Peppers (Red, orange, yellow, or green)

Marinade:

1 head of Garlic, finely chopped

1/4 cup Ginger, finely chopped

2-3 Dried Bay Leaves

1/4 cup Teriyaki

3 tablespoons Rice Wine

1/3 teaspoon Ground Black Pepper

1/3 teaspoon Sugar

1/3 teaspoon Salt

材料：

400 克   羊肉粒

3-4 個   燈籠椒 (紅，橙，黃或綠色)

醃料：

1 頭   蒜頭，切幼粒

1/4 杯   薑，切幼粒

2-3 片   月桂葉

1/4 杯   日本燒汁

3 湯匙   米酒

1/3 茶匙   黑胡椒碎

1/3 茶匙   糖

1/3 茶匙   鹽

DIRECTION: