Potato Leek Soup | 薯仔京蔥湯

INGREDIENTS:

2 Leeks, rinsed, cut into 1 cm rounds

3 Potatoes, peeled, cut into small cubes

5 cups Water

1/3 cup Greek Yogurt, plain, 2%

1/2 cup Milk, 2%

2 tablespoons Chinese Cooking Rice Wine

Salt to taste

材料：

2 支  京蔥，切成 1cm 塊

3 個  薯仔，去皮，切成小塊

5 杯  水

1/3 杯  希臘乳酪，原味，2%

1/2 杯  牛奶，2%

2 湯匙  米酒

鹽  調味

DIRECTION:

1. In a soup pot, add potatoes, leeks, and water.  Bring it to a boil over high heat until the potatoes are totally soften and starting to fall apart; about 20 minutes.  Add more water if needed.

2. Use a smasher to break apart the softened potatoes and leeks.  Reduce the heat to medium.  Add milk, yogurt, cooking wine and salt.  Continue to boil until the soup reaches to the desired consistency.

做法：

1. 在一只湯鍋內，加入薯仔，京蔥和水。用大火煮至薯仔完全軟身；若20分鐘。如需要可加水。

2. 用壓薯器把軟身的薯仔和京蔥壓散。把火調至中火。加入牛奶、乳酪、米酒和鹽。繼續煮至濃味和湯變濃；關火。

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:

Pork Belly Wraps ｜ 豬腩肉夾

This recipe is the pork belly version of Peking duck (barbecue duck) and I came up with it after dreaming about Peking duck the night before.

When I was a child, I would be so excited whenever my family was invited to a wedding.  Other than being able to play with my cousins, I was able to eat Peking duck, my favourite Chinese cuisine.

A server would push a cart in front of the table of guests.  On the cart, there were two ducks, a stack of bamboo steamers with many wrappers insiders, finely sliced scallion and leeks, chillies, and hoi sin sauce.  The staff then skillfully skinned around the duck, removed any extra fat that was attached to the skin while arranging the slices of skin on a plate piece by piece.  Finally, the staff will place the plate in the centre of the big table and put the rest of the condiments down for the guests to serve.  Usually each adult will share two servings and each child has one serving.  It is considered unthoughtful if you eat more than this portion.  So, you can see why I crave for Peking duck, right?

I know very well about the difference between duck and pork.  However, if you don't want to marinate and roast your own duck, pork belly is a very convenient ingredient to serve the purpose and I found fatty pork pairs with hoi sin sauce very well.

To wrap the meat, I chose wonton wrappers and perilla leaves.  One brings you substantial feeling and the other brings the fresh herby flavour.

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

Pork Belly Wraps ｜ 豬腩肉夾

Ingredients:

1 lbs Pork Belly, skin on

10-15 pcs Perilla Leaves (can be found in Korean supermarket)

10-15 pcs Wonton Wrappers

1 Leek, white part only

1/2 Cucumber

1-2 Red Chill

1 bowl of Cooked Rice (optional)

1/3 cup Hoi Sin Sauce

White Pepper

How to make it:

1. Place the wonton wrappers on a dry pan.  Heat both sides on low heat until slightly brown.  Cover them and set them aside.

2. Rinse of the leek.  Cut the white part into slices and soak them in the water for about 5 minutes; drain well.

3. Cut the cucumber in half and remove the seeds.  Cut the cucumber into sticks.

4. Slice the red chilli; deseed it if desired.

5. Slice the pork belly into about 1/2 cm pieces.

6.  Bring a small pot of water to a boil over high heat.  Add the pork and white pepper.  Let it come to a boil again and cook for another 5 minutes.  Scoop out the foam on the top.  Drain the pork.

7. To serve, dip the pork belly in the hoi sin sauce and place it in the centre of the wonton wrap, followed with leeks and red chilli.

8. Or, you can add some rice with a perilla leaf.