Pan fried Chicken in Alfredo Mushroom Sauce | 白汁磨菇雞排意粉

Pan fried Chicken in Alfredo Mushroom Sauce白汁磨菇雞排意粉

Ingredients:

4 Chicken Legs or breasts

4 tablespoons Light Soy Sauce

1/2 teaspoon White Pepper, ground

2 tablespoons Chinese Cooking Rice Wine

Spaghetti

Ingredients for Alfredo Sauce:

10 Mushrooms

1/3 cup Green Peas

2 Carrots

1 White Onion, small

1/4 cup Butter

2 tablespoons All Purpose Flour

2 cups Milk, Homogenized

1/2 cup Water

Salt to taste

DIRECTION:

1. 30 minutes prior to the cooking, combine chicken, soy sauce, white pepper, Chinese wine in a mixing bowl and mix well.  Allow it to marinate for about 20-30 minutes.

2. Dice the carrot, rinse the peas, and cut the onion into thick slices.

3. Cut the mushrooms into thick slices.

4. In a pot, melt butter over medium-high heat.  Add carrot and onion.  Cook the vegetables until they becomes soft; about 5 minutes.

5. Reduce the heat to medium-low and add flour. 

6. Vigorously stir until the flour is well mixed.

7. Stir in milk and water.

8. Add pea and mushrooms.  Turn the heat back to medium and continuously cook until the mixture heat through and the mushrooms become soft; stirring constantly.

9. Season with Salt.  Remove it from the it.

10. Heat up two tablespoons of oil in a pan over medium heat.  Add chicken, skin sides down.  Fry them for about 8 minutes and the skins turn slightly brown.

11. Turn the chicken on the other side.  Fry them for another 5 minutes.  Remove them from the heat.

12. At the meantime, cook the spaghetti according to the instruction on the package.  Drain well.

13. Pour the sauce onto the spaghetti and serve it with the chicken.

Thanks for stopping by.  I hope you enjoy this recipe.

Stir fried Egg with Preserved Radish | 菜脯炒蛋

Preserved radish is a common ingredient in Hong Kong.  We often use it in stir fry eggs or pork, or serve it as a side dish with plain congee.

Making preserved radish requires two main simple steps.  Rubbing salt on the radishes and laying them under the hot sun to dry during the day, and storing them away at night.  This process needs to repeat for at least two weeks before they are stored in a sealed container for another three months.  The preserved radishes we normally see in the market are golden colour to slight brown; they are fresh preserved radishes.  However, the preserved radishes that are stored up to ten years are black in colour, and the ones over twenty years will release black oil, which some people believe has a medical purpose and cherish it a whole lot.

My friend knows my husband and I like preserved radish.  So when she saw that there were such good quality ones for sale at the market, she bought me some.  They smelled so fragrant.  I wanted to use that to stir fry pork belly, but we are on a diet right now so I scrambled eggs with them instead.

INGREDIENTS:

8 Eggs, large, beaten

2 pieces Preserved radishes, rinse off the salt

3 tablespoons Vegetable Oil

材料：

8 隻  雞蛋，大，打勻

2 條  菜脯，沖淨鹽份

3 湯匙  菜油

DIRECTION 做法:

1. Cut the preserved radishes into fine pieces.  Add them in a pan with a tablespoon of vegetable oil.  Sauté them over high heat until fragrant; remove them from the pan.

2. Add the rest of the oil in the same pan.  Add beaten egg and scramble it until half set.  Add the preserved radish back to the pan and continue to cook until they mix evenly.  Serve immediately.

1. 菜脯切成幼粒。在一只鑊中加入一湯匙油和茶脯，大火炒至其香氣四溢；盛起備用。

2. 在同一鑊中下剩餘的油。倒入雞蛋，快炒至半凝固。菜脯回鑊，與蛋炒至均勻；上桌。

Greek Salad | 希臘沙律

Greek salad is actually called "villagers' salad"; it is the simple dish that is composed of many fresh vegetables, such as cucumber, tomato, green bell pepper, and onion.  Traditionally, Greek salad does not include lettuce and any other types of bell pepper, nor the addition of elaborative seasoning other than dried oregano and a pinch of salt.  Feta cheese is always presented in chunks or a block, and it will never be crumbled.  A generous amount of olive oil and purplish black olives are a must too.

INGREDIENTS:

2 Tomatoes, medium

1/2 Cucumber

1/3 Red Onion

1 Green Bell Pepper

10-15 Black Olives (I used Kalamata and Nicoise)

100 gram Feta Cheese

4 tablespoons Extra Virgin Olive Oil

1 tablespoon Red WineVinegar

1/2 teaspoon Oregano, dried

pinch of Sea Salt

材料：

2 隻  蕃茄，中型

1/2 條  青瓜

1/3  紅洋蔥

1 隻  青燈籠椒

10-15 粒  黑橄欖

100 克  羊酪芝士

4 湯匙  初榨橄欖油

1 湯匙  紅酒醋

1/2 茶匙  奧勒岡香料，乾燥

少撮  海鹽

INSTRUCTION：

1. Cut tomatoes into wedges; cut onion in thin slices.

2. Halve cucumber lengthwise; remove the seeds and cut it into 1/2 cm pieces.

3. Cut bell pepper in half and remove the seeds.  Cut the pepper into 1/2 cm stripes.

4. On a serving plate, arrange the tomatoes, cucumber, bell pepper, onion, feta cheese, and olives.  Before serving, drizzle the vegetables with olive oil and red wine vinegar, and sprinkle oregano and sea salt.

做法：

1. 蕃茄切瓣；洋蔥切幼絲。

2. 青瓜切半，去籽；把其切成1/2cm塊。

3. 青椒切半，去籽；再切成1/2cm 條狀。

4. 把蕃茄、青瓜、青椒、羊酪、橄欖和洋蔥排盤。淋上橄欖油和紅酒醋；灑上奧勒岡香料和海鹽，即成。

Roasted Root Vegetables (Fall recipe)

Ingredients:

2 Yellow Beets

2 Red Beets

1/2 Celery Root

1/2 Rutabaga

1 Onion

3 tablespoons Olive Oil

2 sprigs Fresh Thyme

Black Pepper to taste

Salt to taste

材料：

2 個   紅菜頭

2 個   黃菜頭

1/2 個   蠟蘿蔔 (黃蘿蔔)

1/2 個   芹菜根

1 個   洋蔥

2 束   百里香

3 湯匙   橄欖油

黑胡椒   調味

鹽   調味

DIRECTION:

Cute Bear Rice Omelette | 可愛熊蛋包飯

Cute Bear Rice Omelette | 可愛熊蛋包飯

Ingredients:

1.5 cups Cooked Rice

3 Eggs

1/3 Onion

1/2 Potato

2 Mushrooms

3 tablespoons Vegetable Oil

3.5 tablespoons Ketchup

1 teaspoon Sugar

1/4 teaspoon Salt

Sliced Cheddar Cheese

Seaweed

DIRECTION:

Lemony Spaghetti and Grilled Chicken ｜ 檸汁意麵配烤雞塊

The first time when I made spaghetti with lemon sauce was long ago when I was pregnant.  I still remember how much I craved this citrus flavoured spaghetti and roasted chicken.

We were living on a remote island back then, and button mushrooms and basil, and these types of exotic products somehow were often sold out very quickly due to the high demand.  It brought stress for a pregnant woman whose stomach only accepted lemony spaghetti and nothing else (It was funny when I look back now). 

So, everyday as soon as my husband got off the ferry, I would urge him to buy all the ingredients so that I could cook.   We ate this spaghetti literarily every day through my whole pregnancy, and my husband didn't even complain about it once (he is wonderful).  Years later, he told me he was actually terrified about seeing it served at the table at some point, but love blinded him.

Perhaps my son "ate" a lot of lemony spaghetti in my tummy too, so he also loves it so much.  He claims it is his favourite food ever.  And it is true.  He eats much more than usual whenever we serve him this dish.

For the chicken, I used skin-on chicken thighs.  Not sure about your preference, but we don't like chicken breast and skinless chicken as much as thighs.  There is too much compromise on the taste.  When you can, try to purchase some good quality chicken so that you will not need to load lots of seasoning or herbs to mask the flavour of the freezer taste.

You can slice the mushrooms, but I found chunky mushrooms bring more juice and flavour.  Add the mushrooms into the spaghetti after turning off the heat and allow the mushrooms to cook with the remaining heat.  In this way, the mushrooms won't release water while keeping their intense flavour.

Thanks for stopping by.  I hope you enjoy this recipe.     



 Lemony Spaghetti and Grilled Chicken ｜ 檸汁意麵配烤雞塊
INGREDIENTS:

Spaghetti

Chicken Thighs

Sea Salt

Black Pepper

Chilli Pepper (optional)

DRESSING:

1 Lemon of zest

1 Lemon of juice

Olive Oil

Basil Leaves

Sea Salt

Black Pepper

材料：

意大利麵

雞腿肉

海鹽

黑胡椒

辣椒粉 (隨意)

意粉汁：

1 個   檸檬，刨皮和榨汁

橄欖油

九層塔葉

海鹽

黑胡椒



Direction:

Baked Mashed Potato Nuggets (Korokke) | 香焗脆薯泥 (可樂餅)

Baked Mashed Potato Nuggets (Korokke)

香焗脆薯泥

Ingredients:

3 cups Diced Potato

2 cups Water

1/4 cup Diced Shallot

1/3 cup Diced Sweet Pea

1/3 cup Diced Carrot

1 teaspoon Salt

2 Eggs

3/4 cup Flour

1/2 cup Panko

1/2 cup Bread Crumb

1 Sheet Sushi Seaweed

Mayonnaise ( for serving)

DIRECTION:

Really Easy Creamy Shrimp Linguine | 超易忌廉蝦闊條意粉

Really Easy Creamy Shrimp Linguine

超易忌廉蝦闊條意粉

Ingredients:

450 gram Linguine

600 gram Shrimp, peeled and veined

5 Shallots, finely chopped

2 cups  35﹪Whipping Cream

1 Red Bell Pepper

1/4 cup Dried Basil

20 gram Corn Starch

30 gram Butter

Salt to taste

材料：

450 克   闊條意粉

600 克   蝦，剝殼，去腸

5 個   紅蔥頭

2 杯   35﹪忌廉

1 個   紅椒

1/4 杯   乾羅勒

20 克   粟粉

30 克   牛油

DIRECTION:

Savoury Egg Pancake | 簡易蛋餅

Savoury Egg Pancake | 簡易蛋餅

Ingredients: (3-4 servings)

5 Shitake Mushrooms

1 Medium Carrot

1/4 cup Edamame

2 tablespoons Vegetable Oil (for frying)

1 tablespoon Soy Sauce

1/4 teaspoon Salt

Egg Mixture:

5 Eggs

1 tablespoon Sugar

材料：(3-4人份)

5 隻   新鮮冬菇

1 條   甘筍，中型

1/4 杯   毛豆

2 湯匙   菜油 (炒菜用)

1 湯匙   豉油

1/4 茶匙   鹽

蛋汁：

5 隻   雞蛋

1 湯匙   糖

DIRECTION:

Sweet Corn Pork with Rice | 粟米肉粒飯

This is a common dish available in almost all the local restaurants in Hong Kong.  The creamy texture and the simpleness in the dish attracts many people.  Whenever we came home late from work and didn't want to cook, this dish was a very secure choice.  

Sweet Corn Pork with Rice | 粟米肉粒飯

Ingredients:

300 gram Pork, cubed

1 cup Cream Style Corn

100 ml Water

2 Eggs

Marinate:

1 tablespoon Sugar

1 tablespoon Soy Sauce

1 tablespoon Corn Starch

1/2 teaspoon White Pepper

1/3 teaspoon Salt

DIRECTION:

Leek and Shrimp Light Soup | 大蔥蝦湯

Leek and Shrimp Light Soup | 大蔥蝦湯 

Ingredients: (yield 4 servings)

3 Leeks (white part only)

1.5 cups Carrot, sliced

13-15 Shrimp, deveined and unshelled

7-9 Mussels

4 cups Chicken Broth

1 cup Whole Milk

1 teaspoon Paprika

2 tablespoons Butter

Black Pepper to taste

Sea Salt to taste

材料：(4人份)

3 大蔥 (白色部份)

1.5 杯  紅蘿蔔，切粒

13-15 隻   蝦，去腸和殼

7-9 隻   青口

4 杯   雞湯

1 杯   全脂奶

1 茶匙   紅甜椒粉

2 湯匙   牛油

黑胡椒   調味

海鹽   調味

DIRECTION:

Winter Melon with Salted Egg Drop Soup | 冬瓜咸蛋湯

Winter Melon with Salted Egg Drop Soup

冬瓜咸蛋湯  

Ingredients:

2 kg Winter Melon

100 gram Pork

6 cups Water

2 Salted Duck Eggs

Salt to taste (optional)

材料：

2 公斤   冬瓜

100 克   豬肉

6 杯   水

2 隻   咸蛋

鹽 (隨口味加減)

DIRECTION:

Stir fried Pineapple Beef | 菠蘿炒牛肉

Whether you are an adult or a kid you will love this dish.  My son ate almost all the pineapples and my husband wanted to swallow down the plate if he could.  I remembered my brother and I often fought over the last piece of beef and made sure we cleaned off the sauce on the bottom with our rice.  It is a very memorable dish for me.

You can use fresh pineapple here.  If so, cut off the hard skin and the needles, core the middle part, and then soak the pineapple in salted water for twenty minutes before use.  That can lessen the irritating enzyme in pineapple to your mouth and skin.

Stir fried Pineapple Beef | 菠蘿炒牛肉

Ingredients:

450 gram Angus Beef, sliced

1 Canned Pineapple, drained

1 tablespoon Oyster Sauce

2 tablespoons Vegetable Oil

Marinade:

2 tablespoons Soy Sauce

2 tablespoons Vegetable Oil

1 tablespoon Sugar

1/4 cup Rice Wine

1 tablespoon Corn Starch

1/4 teaspoon Ground White Pepper

材料：

450 克   安格斯牛肉

1罐   菠蘿粒，濾去糖水

1 湯匙   蠔油

2 湯匙   菜油

醃料：

2 湯匙   豉油

2湯匙   菜油

1 湯匙   糖

1/4 杯   米酒

1 湯匙   粟粉

1/4 茶匙   白胡椒粉

DIRECTION:

Roasted Garlic Tomatoes Mostaccioli (Vegan recipe) | 香蒜蕃茄通心粉 (全素食譜)

Our family practices a vegan diet three times a week, and this savoury dish is on our favourite list.  You can add any kinds of favourite herbs or seasoning in this recipe.

Roasted Garlic Tomatoes Mostaccioli (Vegan recipe)

香蒜蕃茄通心粉 (全素食譜)  

Ingredients: (yield about 3 portions)

4 cup Cherry Tomatoes

1 head Garlic, minced

2 sprigs Basil Leaves

1/3 cup Olive Oil

Sea Salt

Ground Black Pepper

2.5 cups Whole Wheat Mostaccioli

材料：(約3人份)

4 杯   車厘茄

1 頭   蒜頭

2 束   九層塔

1/3 杯   橄欖油

海鹽

黑胡椒碎

2.5 杯   意大利通心粉

DIRECTION:

Apple Coleslaw＋Vegan Coleslaw Dressing | 蘋果沙律＋全素沙律醬

This dressing is made of silken tofu.  The smooth tofu forms a creamy texture while giving a mild soy flavour to the salad.  I would say this dressing tastes far better than the non-vegan mayo or coleslaw dressing in the market.

Apple Coleslaw＋Vegan Coleslaw Dressing

蘋果沙律＋全素沙律醬  

Ingredients for Salad: (yield 4 servings)

2.5 cups Apples (I used Fuji here)

1/2 cup Carrot

1/3 cup Dried Cranberries and Raisins

1/3 cup Peacan, coarsely chopped

1 teaspoon Poppy Seeds

Tofu Dressing:

160 gram Silken Tofu

1/4 cup Canolia Oil

2 tablespoons Virgin Extract Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoons Agava Syrup

1/8 teaspoon Ground Black Pepper

1/8 teaspoon Sea Salt

沙律材料： (約四人份)

2.5 杯 蘋果 (我這兒用上富士蘋果)

1/2 杯  蘿蔔

1/3 杯  紅越莓乾和提子乾

1/3 杯  美洲薄殼胡桃

1 茶匙   罌粟籽

豆腐醬汁：

160 克   滑豆腐

1/4 杯   芥花籽油

2 湯匙   初榨橄欖油

1 湯匙   鮮檸檬汁

1 茶匙   第戒芥未醬

1 湯匙   龍舌蘭蜜

1/8 茶匙   黑胡椒碎

1/8 茶匙   海鹽

DIRECTION:

1. In a medium bowl, add all the ingredients for the dressing except canolia oil and olive oil.

2. Process the mixture with a hand blender until smooth.

3. Combine the two oils.  Add it into the tofu mixture in a small stream while belnding it.

4. Process it until the mixture is emulsified and becomes thickened.  Set the dressing aside.

5. Peel and core the apples.  Cut them into bite size.

6. Peel the carrot.  Cut it into matchstick size.

7.  In a large serving bowl, combine appples, carrots, cranberries, peacans, and poppy seeds.

8. Add the tofu dressing.

9. Genty stir until well combined.  Refrigerate it for at least 2 hours before serve.

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:

Roasted Honey Chicken Wings (oven recipe) | 香烤蜜糖雞翼 (焗爐版)

Roasted Honey Chicken Wings | 香烤蜜糖雞翼

Ingredients:

10 Chicken Wings

Marinade:

1 tablespoon Soy Sauce

2 tablespoons Dark Soy Sauce

1 teaspoon Chicken Powder (optional)

1 teaspoon Sesame Oil (optional)

1 tablespoon Chinese Shaoxing Wine

1 tablespoon Sugar

1 teaspoon Corn Starch

1/4 cup Honey (I used Honey Bee)

材料：

10 隻   雞翼

醃料：

1 湯匙   豉油

2 湯匙   老抽

1 茶匙   雞粉

1 茶匙   麻油

1 湯匙   紹興酒

1 湯匙   糖

1 茶匙   粟粉

1/4 杯   蜜糖

DIRECTION:

Stir fried Chinese Kale (Kai Lan) and Beef | 芥蘭炒牛肉

Stir fried Chinese Kale and Beef

芥蘭炒牛肉

Ingredients: (yields 4 servings)

14 ounces Chinese Kales

300 gram Beef

10 Garlic Cloves

10 gram Ginger Slices

2 tablespoons Chinese Rice Wine

1 teaspoon Corn Starch

2 tablespoons Water

1 tablespoon Sugar

1/2 teaspoon Salt

1/4 cup Vegetable Oil (for cooking)

Marinade for Beef:

3 tablespoons Oyster Sauce

1 tablespoon Sesame Oil

1.5 tablespoons Sugar

1 Egg

材料：(4人份)

14 安士   芥蘭

300 克   牛肉

10 瓣   蒜頭

10 克   薑片

2 湯匙   米酒

1 茶匙   粟粉

2 湯匙   水

1 湯匙   糖

1/2 茶匙   鹽

1/4 杯   菜油 (炒菜用)

醃牛肉料：

3 湯匙   蠔油

1 湯匙   麻油

1.5 湯匙   糖

1 隻   雞蛋

DIRECTION: