Prawn Salad with Baby Spinach and Tangerine

INGREDIENTS:

1 dozen Prawns, deveined

2 Tangerines, peeled and divided

3 cups Baby Spinach

4 tablespoons Olive Oil

1/2 Lemon of Juice

Salt and Pepper to taste

DIRECTION:

1. Bring a small pot of water to a boil.  Add about 2 tablespoons of salt.  Add the prawns and blanch until the prawns turn orange and curl up.  Drain immediately.  Remove the shells and set them aside.

2. In a large mixing bowl, add the rest of the ingredients and the prawns.  Gently toss the salad until well combine.

Tomato, Egg and Tofu Soup 蕃茄蛋絲豆腐湯

Sometime you want some soup but feel too lazy to make it. And this recipe is for such occasion. All you need is to scramble the egg and then let the soup to simmer for 15 minutes. Then, you have a bowl of nutritious soup. Hope you enjoy this recipe. 

INGREDIENTS:

2 large Tomatoes, cut into chunks

1 block medium tofu or silken tofu

2 Eggs, beaten

3 cups Water

1 tablespoon Vegetable Oil

Salt to taste

DIRECTION:

1. Heat up vegetable oil over high heat.  Add beaten egg.  Quickly stir fry until it is well cooked.

2. Add water and tomatoes.  Boil the soup until the tomatoes soften; about 15 minutes.  Add tofu.  When the soup comes to a boil again, turn off the heat.  Season with salt to taste.

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:

Lemony Lentil Soup

It is a wonderfully filling and delicious soup that can warm your body up in a cold weather.  It is something that I would make a big pot and bring it to work everyday for lunch.  I know the list of ingredients looks so long, but do not let that intimidates you.  Most of the items are just spices.  I hope you will enjoy this recipe.

INGREDIENTS:

1 cup Green Lentils, rinsed

1 Yellow Onion, peeled and chunked

2 Carrots, cut into bite size

2 Potatoes or green bananas, cut into bite size

1 Zucchini, cut into bite size

3 Tomatoes, cut into chunked

7-8 Garlic Cloves, peeled and minced

2 cups Canned Diced Tomatoes

1 cup Cilantro, roughly chopped

4 Limes, juiced (can be substitute for lemon)

4 cups Vegetable Broth

2 cups Water

2 tablespoons Vegetable Oil (for frying)

1 teaspoon Ground Cumin

1 teaspoon Turmeric Powder

1/2 teaspoon Cayenne Power

1 teaspoon Ground Cinnamon

1-2 tablespoons Red Chili (optional)

Salt to taste

DIRECTION:

1. Heat up the oil over high heat.  Add onion and garlic.  Fry until they are fragrant; about 5 minutes.

2. Add lentils, zucchini, potato, tomato and carrot.  Stir fry for about 5-10 minutes.

3. Add diced tomatoes, vegetable broth, water and all the spices.  Bring it to a boil over high heat and then continuously cook for another 15 minutes.

3. Turn off the heat.  Add cilantro and lime juice.  Season the soup with salt to taste.

Iceberg Wedge Salad

INGREDIENTS: (2 servings)

1/2 Iceberg

1 Tomato, deseeded and cut into small chunks

1/4 Red Onion, roughly chopped

4 pcs Bacons (I used maple flavoured bacon to add extra profile)

DRESSING:

2 tablespoons Mayonnaise, full fat

1/4 cup Milk

1 tablespoon Apple Cider Vinegar

1 Garlic Clove, minced

DIRECTION:

1. Lay the bacon on a non-stick pan without overlapping them.  Fry them over low heat until they are crispy; turn the bacon over half way through.  Cut the crispy bacon into bite sized pieces.

2. In a small bowl, combine all dressing ingredients. Whisk until it is smooth.

3. Cut the iceberg lettuce into wedges.  Add onion and tomato on top.  Drizzle dressing over it and sprinkle the bacon on top of the lettuce before serving.

Korean Seasoned Oyster

INGREDIENTS:

1 dozen Fresh Oysters (I used Korean frozen oysters)

2 stalks Green onion, cut into 5 cm long

MARINADE:

2 Garlic Cloves, minced

1 tablespoon Soy Sauce

1 tablespoon Korean Red Chilli Flakes

1/2 teaspoon Sugar

2 teaspoons Sesame Oil

2 teaspoons Sesame Oil, toasted

DIRECTION:

1. Thaw the frozen oysters in room temperature.  Carefully clean off the dirt and sand around the black edges; rinse and drain them well.  Place them in a mixing bowl.

2. In a small bowl, mix all marinade ingredients together.

3. Combine oysters, marinade, and green onion in the mixing bowl.  With a wooden spoon, gently mix the oysters until each of the oysters is coated with sauce.  Serve cold.

Acorn Squash and Date with Quinoa in Milk

INGREDIENTS: (4 Servings)

1/3 Acorn Squash, peeled, deseeded, and cubed

2 cups Quinoa

1.5 cups Water

8 Dried Dates, pitted

1/3 cup Pumpkin Seeds

2 cup Milk (to serve)

Honey (to serve)

DIRECTION:

1. To cook the quinoa, rinse it under running water until the water runs clean and not foamy; drain well.  Set the quinoa in a pot with 1.5 cups of water.  Bring it to a boil over high heat.  Once it's boiling, turn the heat to the lowest, cover the lid, and continue to cook for another 15 minutes or until the quinoa becomes fluffy.  It is always better to have a taste test.  Fluff the cooked quinoa with a fork and allow it to cool.

2. Meanwhile, boil another small pot of water.  Add cubed acorn squash.  Cook over high heat until tender; about 8-10 minutes.  Depends on the size of the cubes.

3. To serve, combine quinoa, squash, dates, pumpkin with milk.  Drizzle some honey for the additional sweetness if preferred.

Zucchini Ribbon Salad

INGREDIENTS:

2 Zucchinis

1/4 lemon of juice

2 tablespoons Grape Seed Oil

Pinch of Sea Salt

Pinch of Black Pepper (optional)

Pinch of Paprika (optional)

DIRECTION:

1. With a vegetable peeler, slice the zucchini into flat ribbons.  Place them into a mixing bowl.

2. Add grape seed oil, lemon juice, sea salt and pepper in the mixing bowl.  Gently toss everything together by hand.  Arrange the zucchini in a serving plate.  Sprinkle a pinch of paprika on top before serving, if preferred. 

Spicy Squid and Sardine Salad with Avocado

INGREDIENTS:

8 Baby Squids

1 canned Sardine in water, drained

2 Avocados, cut into chunks

2 Tomatoes, cut into chunks

4 stalk Celery, cut into bite size

1/2 small Yellow Onion, thinly sliced

2 Red Chili, seeded and finely chopped

1 Lemon of juice

2 tablespoon Red Wine Vinegar

3 tablespoons Olive Oil

Salt

Pepper

DIRECTION:

1. To clean the squid, remove the tentacles from the body by pulling them from the opposite direction.  Discard the transparent soft bone and remove the teeth in the centre of the tentacles.  Cut the body part into large rings.

2. Bring a small pot of water to a boil.  Add about 2 tablespoons of salt.  Add the squid.  Blanch until the squid starts to be firm; drain immediately.

3. In a large mixing bowl, combine all ingredients.  Season the mixtures with salt and pepper.  Gently toss until everything is well combined.  Serve immediately.

Prawn Salad

INGREDIENTS:

12 Prawns, shelled and deveined

1 Carrot, cut into sticks

1/3 Small Red Onion, peeled and thinly sliced

1/4 cup Parsley, leaves only

1/4 cup Pecan, roasted

2 tablespoons Red Wine Vinegar

2 tablespoons Sunflower Seed Oil

Pepper and Salt to taste

DIRECTION:

1. Bring a small pot of water to a boil.  Add prawns; cook until the prawns are curly and change colour.  Drain the prawns.  Plunge them into cold water to stop the cooking process.  Set them aside.

2. In a large bowl, combine all ingredients and the prawns.  Gently toss it until even.  Serve immediately.

Tofu Miso Soup ｜豆腐味噌湯

INGREDIENTS: 4 servings

5 tablespoons Red Miso Paste

5 cups Water

1 block Silken Tofu

1/3 White Onion, thinly sliced

4 stalks Baby Shanghai Bok Choy, quartered

2 stalks Green Onion, cut into small rounds

材料：4人份

5 湯匙  紅味噌

5 杯 水

1 磚  滑豆腐

1/3 個  白洋蔥，切幼絲

2 條  青蔥，切粒

4 棵  上海白菜苗，切4份

DIRECTION：

1. Bring the water to a boil.  Slowly stir in the miso paste until it is totally incorporated.

2. Add the rest of the ingredients into the soup.  Bring it back to a boil and until the bok choy is thoroughly cooked.  Serve immediately.

做法：

1. 燒熱5杯水，慢慢拌入味噌。

2. 加入所有剩餘材料，把湯再燒至翻滾，或至白菜熟透。上桌。

Soft Tofu with Shiitake Mushroom Sauce 素蠔油花菇配嫩豆腐

A simple yet delicious shiitake mushroom topping that can be paired with a block of silken tofu or steamed rice.

INGREDIENTS:

8 Fresh Shiitake Mushrooms, roughly chopped

1 block Soft Tofu

1.5 inch long Ginger, peeled and finely chopped

4 Garlic Cloves, peeled and finely chopped

1 Stalk Green Onion (optional), thinly cut

2 tablespoons Vegetable Oil

SEASONING:

2 Tablespoons Chinese Cooking Rice Wine

2 tablespoons Vegan Oyster Sauce

1 teaspoon Corn Starch

1/3 teaspoon White Pepper Powder

2 tablespoons Sugar

1/3 teaspoon Salt

材料：

8 隻  鮮冬菇，切粒

1 磚  嫩豆腐

1.5 吋長  薑，去皮，切幼粒

4 瓣  蒜頭，去皮，切幼粒

1 棵  蔥 (隨意)，切幼粒

2 湯匙  菜油

調味料：

2 湯匙  米酒

2 湯匙  素蠔油

1 茶匙  粟粉

1/3 茶匙  白胡椒粉

2 湯匙  糖

1/3 茶匙  鹽

DIRECTION 做法：

1. Heat up vegetable oil over medium heat.  Add ginger and garlic; fry until fragrant and the garlic turns slightly brown.

2. Add mushrooms; stir fry for about 5 minutes.

3. In a small bowl, mix the seasoning together. Stir it into the mushrooms; continuously stir fry until the liquid is nearly absorbed and the sauce has thickened.  Pour the mushroom over the tofu.  Sprinkle the green onion and serve immediately.

1. 菜油用中燒熱。下薑和蒜粒，煮至香氣四溢和蒜粒轉微黃色。

2. 下冬菇；炒若沒有分鐘。

3. 在一只小碗中加入所有調味料；拌勻然後倒入鍋中。繼續炒冬菇直至汁半收乾。關火；把冬菇放到豆腐上。

It is also very delicious to put on rice.

Stir-fried Radish Greens | 蒜香蘿蔔葉

Every Wednesday I will go to visit the farmers' market outside City Hall.  It is a place for the city folks like me to purchase some local vegetables and fruits during the busy week.  I often look for the golden beets, heirloom carrots, and sweet corn.

Yesterday when I was passing a vegetable stand, I saw a lady who was purchasing a big bundle of radishes.  She told the stand-keeper to snap off the greens and just took the radishes with her.  Then, the radish top greens were tossed into a big box under the table.  "What a waste!" I thought to myself.  So I approached the stand-keeper and asked if she would like to give the radish greens to me.

"You have a rabbit?" she asked curiously.

"No, no, no!" I laughed. "It is for myself." I explained.

Then, I told her how I usually prepare radish greens and what they taste like.  She looked very interested and said she recalled a chef who was using radish greens in a cooking show she watched on TV.  She gave me a big bundle of the greens and I made it the side dish for dinner.

Radish greens are actually more nutritious than the radishes, and eating them raw can be even better for our body.  So next time when we purchase radishes or beets, remember to save the green tops.

INGREDIENTS:

1 bunch Radish Leaves

5 Garlic Cloves, peeled and smashed

1 tablespoon Shaoxing Cooking Wine

2 tablespoons Vegetable Oil

1/3 teaspoon Salt

材料：

1 束  蘿蔔葉

5 瓣  蒜頭，去皮，拍扁

1 湯匙  紹興廚酒

2 湯匙  菜油

1/3 茶匙  鹽

DIRECTION 做法:

1. In a wok, heat up vegetable oil with the garlic cloves over high heat, until the garlic is fragrant.

2. Add radish greens and stir fry until they start to wilt; about 2 minutes.  Add shaoxing wine and season it with salt.  Continue to stir fry for another minute.  Remove it from the heat and serve when it is warm.

1. 在鍋內加入菜油和蒜頭，用大火燒至蒜香四溢。

2. 下蘿蔔葉，炒至其開始變軟；若2分鐘。下紹興酒和鹽調味，繼續多炒1分鐘。離火，趁熱享用。

Crunchy Salad Green and Strawberry Salad with Fresh Strawberry Vinaigrette | 青脆草莓沙律配草莓醋汁

Although it is nearly the end of the summer the weather is still so hot and humid.  It is joyful to have a big bowl of crunchy salad that is packed with leafy greens and juicy fruit.

For the dressing, I used fresh strawberries to make the vinaigrette, adding another layer of fruitiness.  After trying this dressing, you will agree how much it goes well with the greens.

INGREDIENTS: (2 servings)

1 cup Baby Arugula

2 cups Cabbage, shredded

10 Strawberries, hulled and quarter

1 Mini Cucumber

A handful of Walnut, roasted

DRESSING:

6 Strawberries, hulled, quarter

2 tablespoons Sugar

5 tablespoons Olive Oil

3 tablespoons Balsamic Vinegar

small pinch of Salt and Pepper

材料：(2 人份)

1 杯  芝麻菜

2 杯  椰菜，切幼絲

10 粒  草莓，去蒂，切4份

1 條  迷你青瓜

少量  合核，烤過

汁料：

6 粒草莓，去蒂，切4份

2 湯匙  糖

5 湯匙  橄欖油

3 湯匙  意大利黑醋

少撮鹽和黑胡椒粉

DIRECTION:

1. In a small mixing bowl, mash the strawberries from the dressing ingredients along with the sugar, until there are no big chunks.

2. Add the rest of the dressing ingredients; mix well.

3. On a serving plate, arrange the salad ingredients.  Drizzle the strawberry vinaigrette.  Serve immediately.

做法：

1. 在一只小碗內，加入汁料用的草莓。用搗碎器壓至無大顆粒。

2. 下所有汁料用的材料；拌勻。

3. 沙律材料在餐碟上排盤；淋上草莓醋汁食用。

Konnyaku and Enoki Salad with Sweet Miso Dressing | 蒟蒻金菇湯律味噌汁

Konnyaku is made of konjac, a type of yam that is high in dietary fibre with nearly zero cholesterol.  Konnyaku has little taste and it has a jiggly texture like jello.  You can usually see konnyaku in white or grey colour like the one in the photo below.  The white one is the original flavour and the grey one is added with seaweed.  My family found the seaweed version more delicious so I usually just buy the grey one.

Enoki mushrooms taste sweet when eaten raw; it pairs so well with the umami flavour of the miso dressing.  This miso dressing can go well with many leafy greens so please feel free to substitute the rest of the ingredients for other vegetables on hand.

INGREDIENTS: 4 servings

1 pack Konnyaku

2 packs Enoki Mushrooms

2 Heirloom Carrots, peeled, cut into sticks

8 Cherry Tomatoes

1/2 Green Lettuce, rinsed and torn into bite size

2 Mini Cucumber, cut into bite size

1 bunch Coriander, leaves only, roughly chopped

DRESSING:

3 tablespoon White Sesame, toasted and slightly ground

2 tablespoons Miso Paste

2 tablespoon Rice Vinegar

1 tablespoon Sesame Oil

1 tablespoon Sugar

材料：4人份

1 塊  蒟蒻

2 束  金菇

2 條  蘿蔔，去皮，切條

8 粒  車厘茄

1/2 棵  生菜，洗淨，撕成小塊

2 條  小黃瓜，切大粒

1 束  莞茜，葉部份，切碎

汁料：

3 湯匙  白芝麻，烤香，磨碎

2 湯匙  味噌

2 湯匙  米醋

1 湯匙  芝麻油

1 湯匙  糖

DIRECTION:

1. Bring a small pot of water and a teaspoon of salt to a boil.  Add konnyaku and boil it for 2 minutes; drain well.  Cut the konnyaku into bite size; set them aside.

2. Cut off and discard the root of the enoki mushrooms.  Cut the enoki mushrooms in half.

3. In a mixing bowl, add all salad ingredients and toss them to combine.

4. In a small mixing bowl, whisk together the dressing ingredients until it is smooth.  Drizzle it over the salad green before serving it.

做法：

1. 燒熱一小鍋水和一茶匙鹽。下蒟蒻，煮若2分鐘；取出，切成小粒，備用。

2. 切去金菇底部；把金菇切成兩半。

3. 在一只大碗內，加入所有沙律材料；拌勻。

4. 在另一只小碗內，加入所有沙律汁材料；拌至幼滑。淋上沙律食用。

Seasonal Peach and Ginger Vinaigrette | 蜜桃薑沙拉醬汁

When you have some overly ripe peaches, this salad dressing will be a good idea to use them up.  You can always taste the peaches before adding agave syrup so that you can have a better control of the sweetness.  This dressing is best to go with bitter greens such as kale, arugula, and spinach.

INGREDIENTS:

1 Peach, pitted

Salad Green

Thumb size of Ginger, fresh, peeled

3 tablespoons Olive Oil

1 tablespoon Agave Syrup

1 tablespoon White Vinegar

1 teaspoon Poppy Seeds

Small pinch of Sea Salt

材料：

1 個  桃，去核

沙律菜

一節  薑，去皮

3 湯匙  橄欖油

1 湯匙  龍舌蘭蜜

1 湯匙  白醋

1 茶匙  罌粟籽

少撮  海鹽

DIRECTION  做法：

1. In a blender, add all ingredients.  Process until the mixture until it becomes smooth.  Drizzle on the salad before serving.

1. 在攪拌器內加入所有材料，攪拌直至其變成汁料。

Roasted Mini Potato with Cilantro Lime Sauce | 青檸汁焗薯

This flavour of these potatoes will probably remind you a little of Thai cuisine because of the cilantro, lime and fish sauce.  My husband and I love what this exotic flavour brings to the humble potatoes.  This recipe is even tastier when it is spicy, but my husband and my son can't handle heat so I omitted the chili here. If you enjoy spicy, just add chopped chilis into the dressing.

  

INGREDIENTS:

15-20 Mini Potatoes

Vegetable Oil

Salt and Pepper

DRESSING:

2 tablespoons Olive Oil

1 Lime of zest and juice

1/4 cup Cilantro, stems and leaves, finely chopped

3 Garlic Cloves, peeled, finely chopped

2 tablespoons Brown Sugar

1 tablespoon Fish Sauce

材料：

15-20 迷你薯仔

菜油

鹽和黑胡椒粉

汁料：

2 湯匙  橄欖油

1 個  青檸，刨皮和榨汁留用

1/4 杯  莞茜，莖和葉，切碎

3 瓣  蒜頭，去皮，切碎

2 湯匙  啡糖

1 湯匙  魚露

DIRECTION:

1. Add the potatoes in a mixing bowl.  Season them with salt and pepper and a drizzle of vegetable oil. Mix well.

1. 在一只碗內加入薯仔，下鹽、黑胡椒和少量菜油調味；拌勻。

2. Pour the potatoes onto a foiled roasting pan without crowding them.  Roast them in the pre-heated oven at 400F for about 20-25 minutes depending on the size of the potatoes.

2. 薯仔倒上已舖好錫紙的焗盤上。放入已預熱至400F 的焗爐烤若20-25分鐘，似乎薯仔的大小而定。

3. Meanwhile, combine all dressing ingredients in a bowl; whisk it together until the brown sugar is dissolved.  Set it aside.

3. 同時間，在另一只碗內加入所有汁料材料；拌勻靜置。

4. When the potatoes are roasted until slightly brown and soft, remove them from the oven and add them into the dressing immediately.  Mix to coat the potatoes with the dressing.  Serve.

4. 當薯仔焗至微金黃和軟身，從焗爐取出。倒入汁料，小心拌勻；上桌。

Cobb Salad with Maple Bacon and Prawn | 科布沙律配楓糖煙肉大蝦

Instead of the classic Cobb salad which is usually composed of chicken breast, I used prawn and added sweet corn here.  Actually the ideas of the ingredients for Cobb salad can vary, but the core ingredients are still hard boiled egg, avocado, salad greens, and crispy bacon.

We like to serve this salad as our main course at home because it is easy to prepare and also high in nutritious value.  To make this recipe even simpler and tastier, I roasted the prawn with the bacon so that the prawn could absorb the extra smoky and maple flavour from the meat.

Hope you enjoy this recipe.

INGREDIENTS: (3 servings)

16 Prawns, deshelled and deveined

6 pcs Maple Bacon

1 head Romain Lettuce, cut into bite size

1 Avocado

1 cup Sweet Corn, boiled

2 Eggs, boiled

40 gram Mozzarella Cheese, cubed

Blue Cheese (optional)

DRESSING:

4 tablespoons Mayonnaise, low fat

1/4 cup Milk, 2%

1 tablespoon Dijon Mustard

1 teaspoon White Vinegar

1 teaspoon Onion Powder

1 teaspoon Oregano, dried

Pinch of Salt

Pinch of Black Pepper

材料 (3人份)：

16 隻  蝦，去殼，去腸

6 塊  楓糖味煙肉

1 棵  生菜，切小塊

1 個  牛油果

1 杯  甜粟米，用水煮熟

2 隻  雞蛋，煮熟

40 克  水牛芝士，切粒

少許  藍芝士 (可省略)

汁料：

4 湯匙  美乃滋，低脂

1/4 杯  牛奶，2%

1 湯匙  芥末籽醬

1 茶匙  白醋

1 茶匙  洋蔥粉

1 茶匙  奧勒崗香草

少撮  鹽

少撮  黑胡椒粉

 DIRECTION 做法:

1. Pre-heat the oven to 360F.

2. Line the bacon on parchment paper without overlapping them.  Place the prawns around the bacons.

1. 預熱焗爐至360F.

2. 煙肉在焗紙上排好，不要重叠。把蝦放在煙肉週邊。

3. Slice the avocado in half lengthwise and then twist it open.  Remove the pit with a spoon.  Slice the avocado into cubes and scoop them out with a spoon.

4. Place lettuce on a plate.  Then, place the rest of salad ingredients on top.

3. 牛油果切牛，用匙把核滔去。把果肉切成小粒，再用匙起肉。

4. 在碟上放上生菜，再放上其他沙律材料。

5. To make the dressing, combine all ingredients and whisk until smooth.  Drizzle it over the salad and serve.

5. 把所有汁料加入一只碗，攪拌至均勻。淋上沙律菜上；上桌。