Summer Avocado Corn Salad

Avocado Corn Salad

INGREDIENTS:

3 Avocados, pitted and cubed

3 Corn

1/2 cup Cherry Tomatoes, halved

1/4 Red Onion, sliced

1/3 cup Parsley, finely chopped

2 Garlic Cloves, minced

1 Lime, juiced

Salt and Pepper to taste

DIRECTION:

1. Remove the kernels from the corn. Boil a pot of water. Boil the corn until cooked. Run the corn under cold water to cool off. Drain.

2. In a large mixing bowl, add all ingredients. Gently mix to combine.

Three Steps Vegan Pulled Pork

INGREDIENTS:

4 King Mushrooms

1/2 teaspoon Smoked Paprika

3 tablespoons Barbecue Sauce of your choice

1 tablespoon Vegetable Oil

DIRECTION:

1. Shred the mushrooms with a folk.

2. In a mixing bowl, combine all the ingredients.

3. Pour the mixture evenly on a roasting pan. Roast it at 220F for 20 minutes.

Spicy and Sour Marinated Cabbage

INGREDIENTS:

1/2 Fermented Cabbage

SEASONING:

1 teaspoon Korean Red Chill Flakes

1 teaspoon Sesame Seed, toasted

1 teaspoon Sugar

1 tablespoon White Rice Vinegar

a few drop Sesame Oil

DIRECTION:

1. Cut the cabbage into bite size.

2. In a mixing bowl, combine all ingredients.  Gently mix everything with hand until the cabbage is well coated with the seasoning.  Chill for 15 minutes before serving.

Chinese Marinated Spinach 中式涼拌菠菜

Spinach is inexpensive and nutritious so I cook it quite often. This recipe is one of them. It makes a wonderful side dish in summer time, accompanying a bowl of steamed rice. The seasoning below is just a guideline; adjust it if needed.

INGREDIENST:

A bundle of Spinach

4 tablespoons Soy Sauce

2 tablespoons Mirin

2 tablespoons Sesame Oil

1 teaspoon Sesame Seeds

DIRECTION:

1. Bring a large pot of water to a boil over high heat. Add Spinach in a few batches. Boil until the spinach just wilted; about 1 minute. Submerge the spinach in the cold water to stop the cooking process.

2. Squeeze out the excess water from the spinach in a few batches. Place it in a mixing bowl.

3. Add the remaining ingredients. With hand, Mix until the spinach is coated with the sauce. It is ready. Serve it with steamed rice.

One-Pot Palm Sugar Glazed Chicken Wings 椰糖雞翼

INGREDIENTS:

2 lbs Whole Chicken Wings

30 gram Palm Sugar

4 tablespoons Light Soy Sauce

1/3 teaspoon Salt

1/2 teaspoon White Pepper Powder

3 tablespoons Chinese Cooking Rice Wine

1/4 cup Water

3 tablespoons vegetable Oil

DIRECTION:

1. Cut the whole chicken into segments.

2. Heat up vegetable oil over high heat. Add chicken wings; stir fry until they turn colour, about 10 minutes.

3. Drizzle over cooking wine and allow it to evaporate. Add the rest of the ingredients; stir well. Put the lid on, continue to cook until the chicken wings are cooked through and the sauce thickens.

Korean Raw Beef

INGREDIENTS:

8 ounces Beef Tenderloin

1 Asian Pear

1 tablespoon Sugar

MARINADE:

6 Garlic Cloves, minced

1 Green Onion, thinly sliced

2 tablespoons Soy Sauce

1 tablespoon Honey

2 tablespoons Sesame Oil

1 tablespoon Sesame Seeds, toasted

1/4 teaspoon Black Pepper, freshly ground

small handful of Pine Nuts

DIRECTION:

1. Mix the sugar with the water until the sugar is dissolved.

2. Peel the asian pear. Then cut it into sticks. Submerge the sticks into the sugary water; set aside.

2. Cut the beef into about 1/2 cm slices. Put them in a large mixing bowl.

3. Add the rest of the seasoning ingredients.

4. Mix well. Let it marinate it for 5 minutes.

5. Drain the pear sticks and set them in a serving bowl. Top them with the marinated beef. Serve immediately. It is great to serve it with steamed rice.

Vegan Banana Cookies 純素香蕉曲奇

INGREDIENTS:

3 Ripe Bananas

1/2 Natural Peanut Butter

1/2 Cocoa Powder

DIRECTION:

Easy Steamed Egg and Tofu 香滑豆腐蒸水蛋

INGREDIENTS:

5 Eggs

1/4 cup Water

Salt

Soy Sauce (to serve)

DIRECTION:

Weekday Sausage and Vegetable Soup 週日肉腸菜湯

INGREDIENTS:

1 bundle Swiss chard

3 Carrots

1/3 Celery

1 canned Chickpea

1 Onion

3-4 Sausage of your favourite

1.5 litre Chicken Broth

1.5 litre Water

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

DIRECTION:

Stir fried Chrysanthemums Leave with Garlic

INGREDIENTS:

2 bundles Chrysanthemum Leaves

6 Garlic Cloves, peeled and smashed

1 tablespoon Chinese Cooking Rice Wine

1/2 teaspoon Sugar

3 tablespoons Vegetable Oil

1/2 teaspoon Salt

DIRECTION:

1. In a large pan, heat up oil over high heat.  Add garlic cloves and fry until they are fragrant.

2. Add chrysanthemums; stir fry until the leaves start to wilt.  Add cooking wine and sugar.  Continue to cook for another minute.  Quickly transfer the chrysanthemums to the serving plate.

Goat Cheese, Sun Dried Tomato, and Spinach Mini Quiche

These mini quiche are quick and easy to prepare, and you can't go wrong with the classic combination of goat cheese, tomato, and spinach.  They are a healthy grab-and-go breakfast.  Be sure to make a large batch to last for the whole week.

INGREDIENTS: makes about 9 muffins

7 Eggs, large

1/3 cup Milk, 2%

1 cup Baby Spinach, fresh

1/3 cup Goat Cheese

5 pcs Sun Dried Tomatoes, cut into small pieces

1 Garlic Clove, minced

1/2 teaspoon Sweet Paprika

Salt and Pepper to taste

DIRECTION:

1. Pre-heat the oven to 360F.

2, In a large bowl, beat the eggs until smooth.  Add the rest of the ingredients; mix well.

3. Brush the muffin pan with vegetable oil.  Pour the egg mixtures into the muffin pan, and make sure to distribute the ingredients evenly.

4. Bake it in the oven for about 20 minutes, or until the egg is set. 

How to make simple crepe

Crepes are something that look very elegant on the plate and always gives an impression to people that it's difficult to make.  In fact, making crepes are as easy as making pancakes.

There are so many different recipes out there which claim to make the softest and best crepes.  I will not say mine is one of those, but my crepes are soft and delicate, and still retain the softness after keeping them in fridge for a few days.

The ratio to make my style of crepe is 1:2:1 for 1 cup of flour: 2 cups of milk: 1 egg.  The melted butter is for greasing, so don't need to measure it too carefully.

Thanks for stopping by.  I hope you will try this recipe.

Simple Crepe Recipe

INGREDIENTS:

1 cup Flour

2 cups Whole Milk

1 Egg

4 tablespoons Butter, melted

1 teaspoon Vinilla Extract (optional)

a pinch of fine sea salt (optional)

DIRECTION:

1. In a bowl, whisk the egg.  Add the milk, butter, and vanilla extract and whisk again until it is well combined.

2. Add flour and salt.  Gently mix until it becomes a thin batter.  The batter should resemble to the texture of melted ice cream.

3. Heat up a small non-stick pan over medium heat.  Add a small ladle of batter in the pan while swirling the pan.  Continuously swirl the pan until the whole surface is covered. 

If you don't swirl the pan, most of the batter likely will just sit in the middle and the crepe ends up becoming uneven, with thin edges but thick centre.

4. Wait for about 1 minute and then shake the pan.  If the crepe is loose it means that it's ready to be flipped over. 

The freshly made crepe
5. Toss the pan to quickly flip the crepe over and then cook the other side for another 30-45 seconds. 

6. Transfer the crepe to a plate and loosely cover it with plastic wrap.  Repeat this process until finishing the batter.

You can make strawberry crepe by adding whip cream, halved strawberries, and icing sugar.  Or, you can add sliced banana and Nutella.

Sometimes I serve it with ham and cheese for brunch.  This crepe is wonderful to pair with both sweet and salty.  I hope you will enjoy it.

My son was excited to have crepe for breakfast, especially with the fresh strawberry he picked the day before. 

Tomato Beef Egg Drop Soup with Rice | 蕃茄牛肉蛋花湯飯

Almost every family has its own recipe for egg drop soup.  Although the basic ingredients are around tomatoes, beef, and egg, there are so many ways to play around with them to make the soup suit your taste buds and the weather.

The soup my mom made when I was little had very little red meat because red meat was a luxury throughout my childhood.  Mom then would add lots of tomatoes and eggs to enhance the flavour and nutrition.  The tangy flavour always brought up our appetite especially on some hot days.

Thankfully now that meat is no long a luxury for us we are able to add as much beef as we like.  This soup is a quick and healthy recipe that is great to make on a weekday.  Hope you will enjoy it.

INGREDIENTS: (4 servings)

3 Tomatoes, large, cut into wedges

150 gram Beef

4 Eggs, beaten

1 bunch Cilantro, leaves only, rinsed

1 stalk Scallion, cut into around

4 cups Water

2 tablespoons Vegetable Oil

4 bowls Cooked Steamed Rice, Link

Seasoning:

4 tablespoons Light Soy Sauce

1 tablespoon Sugar

1/3 teaspoon White Pepper, ground

1 teaspoon Sesame Oil

1/3 teaspoon Salt

材料：(4人份)

3 個。蕃茄，切瓣狀

150 克  牛肉

4 隻  雞蛋，打勻

1 束  莞茜，葉部份，洗淨

1 條  青蔥，切粒

4 杯  水

2 湯匙  菜油

4 碗  白飯，連結

調味料：

4 湯匙  豉油

1 湯匙  糖

1/3 茶匙  白胡椒粉

1 茶匙  麻油

1/3 茶匙  鹽

DIRECTION :

1. Slice the beef against the grain into 1/2 cm thick stripes.  Combine them with the seasoning; mix well.  Set it aside.

2. In a soup pot, add vegetable oil and heat it up over high heat.  Add tomato slices.  Fry them until they start to become soft; about 2 minutes.

3. Add beef and fry until it starts to turn colour.  Add water, cilantro, and scallion.  Continue to cook until the soup comes back to boil again.  Slowly add in the egg in a ribbon style.  Turn off the heat and serve it with cooked steamed rice.

做法：

1. 牛肉逆紋切成半厘米薄片。下調味料；拌勻。

2. 在湯鍋內下菜油，用大火燒熱。下蕃茄，炒至開始變軟；若2分鐘。

3. 下牛肉片，快炒至其開始變色。下水、莞茜和蔥。繼續煮至湯翻滾。將蛋慢慢倒入鍋內形成蛋花狀；離火。 配以白飯食用。

Roasted Lemon and lavender Chicken Wings | 烤檸檬薰衣草雞翼

Roasted Lemon and lavender Chicken Wings

烤檸檬薰衣草雞翼  

Ingredients:

2 pounds Whole Chicken Wings

1/2 pc Lemon of Juice, freshly squeezed

2 tablespoons Honey

Marinade:

1 tablespoon Dried Lavender

2 tablespoons Dark Soy Sauce

3 tablespoons Shaoxing Wine

To taste Ground Black Pepper

To taste Kosher Salt

材料：

2 磅   雞全翼

1/2 個   檸檬, 榨汁

2 湯匙   蜜糖

醃料：

1 湯匙   乾薰衣草

2 湯匙   老抽

3 湯匙   紹興酒

調味   黑胡椒碎

調味   鹽

DIRECTION:

Macadamia White Chocolate Chips Cookies | 夏威夷果仁白巧克力曲奇

Macadamia White Chocolate Chips Cookies

夏威夷果仁白巧克力曲奇  

Ingredients: (yield 12-15 cookies)

1/2 cup Unsalted Butter, room temperature

1/2 cup Brown Sugar

1 1/4 cups All Purpose Flour

1 teaspoon Baking Powder

1 Egg

1.5 tablespoons Vanilla Extract

1/4 teaspoon Salt

1/2 cup White Chocolate Chips

1/2 cup Macadamia

材料： (12-15 曲奇)

1/2 杯   無鹽牛油，室溫

1/2 杯   黑糖

1 1/4 杯   麵粉

1 茶匙   泡打粉

1 隻   雞蛋

1.5 湯匙   雲呢拿香油

1/4 茶匙   鹽

1/2 杯   白巧克力粒

1/2 杯   夏威夷果仁

DIRECTION:

Homemade Labneh Cheese

Labneh cheese, is also called strained Greek yogurt cheese.  The creation process is just what it describes - strain the yogurt.

It is important that the yogurt be stored in the fridge during the straining process.  A cheesecloth is usually considered essential equipment, but If you have a clean and thin tablecloth it will also work.

You can add fresh herbs and olives in the cheese to create a savoury taste as the video shows here, but you can also add dried fruit and nuts to make a sweet flavour.  Create your own cheese and have some kitchen fun at home.

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

Homemade Labneh Cheese

INGREDIENTS:

Greek Yogurt

ADDITIONAL INGREDIENTS TO FLAVOUR:

Black Olive

Lemon

Thyme, fresh

Olive Oil

Salt

DIRECTION: