Pan-fried Eggplant with Soy

Ingredients:

2 Eggplants, halved lengthwise

3 tablespoons Soy Sauce

1.5 tablespoons Sugar

3 tablespoons Ginger, grated

2 tablespoons Vegetable Oil

Sesame Seed for garnish (optional)

Direction:

1. In a small bowl, whisk together all ingredients except the vegetable oil and eggplants.

2. Add oil in a non stick pan. Place the eggplants in the pan with skin side up.  Turn on the heat to medium. Fry them for about 5 minutes.

3. Pour the sauce over the eggplant. Continue to fry until the sauce is absorbed, about 2 minutes. Sprinkle sesame seeds on top if using. Enjoy.

Summer Marinated Tomato

Ingredients:

2 large Tomatoes, ripen

1/4 cup Flat Leaf Parsley, chopped

1/3 cup Basil, thinly sliced

2 Garlic Cloves, minced

4 tablespoons Olive Oil

2 tablespoons Balsamic Vinegar

Salt and Pepper to taste

Direction:

1. In a large container, combine all ingredients. Close the lid. Shake it victoriously for about 15 seconds. It’s ready.

Baby Spinach and Pear Salad | 菠菜香梨沙律

INGREDIENTS:

2 cups Baby Spinach

1 Asian Pear

1/4 cup Walnuts, roasted

Drizzle of Olive Oil

1 tablespoon Agave Syrup (or honey)

Sea Salt to taste

材料：

2 杯  菠菜苗

1 個  啤梨

1/4 杯  合核，烤過

適量  橄欖油

1 湯匙  龍舌蘭蜜 (或蜜糖)

少撮  海鹽

DIRECTION 做法：

1. All all ingredients in a large bowl.  Toss to combine and serve it immediately.

1. 在一只大碗內下所有材料。輕輕拌勻便可食用。

Creamy Garlic Vegetable Dip | 蒜香美乃滋沾醬

INGREDIENTS:

6 tablespoons Mayonnaise, low fat

1 head Garlic, peeled and minced

1/4 cup Milk, 2%

1 tablespoon Dijon Mustard

1 teaspoon Oregano, dried

 sprinkle of Sea Salt

材料：

6 湯匙  美乃滋，低脂

1 頭  蒜頭，去皮，磨蓉

1/4 杯  牛奶，2%

1 湯匙  芥末醬

1 茶匙  奧勒崗，乾燥

少撮  海鹽

DIRECTION 做法:

1. Whisk all ingredients together until smooth and well combined.  Chill it before serving.

1. 把所有材料攪勻至幼滑。雪凍後才享用。

Stuffed Tofu Puff with Minced Fish 魚肉釀豆腐

INGREDIENTS:

100 gram Minced Fish

15 Tofu Puff

SAUCE:

4 tablespoons Soy Sauce

2 tablespoons Sugar

1.5 teaspoons Cornstarch

1/3 cup Water

The look of minced fish. You can purchase it at Asian market.

The look of tofu puff.

DIRECTION:

1. Cut each tofu puff in half with scissor.

2. Using a finger, carefully make a hold in the middle of it.

3. Fill the hole with a portion of minced fish.

4. Repeat the process until you finish the minced fish and tofu puffs.

5. Add about 3 tablespoons of vegetable oil over medium heat. Place the tofu puff in the pan with minced fish facing downward. Let them fry for about 5-7 minutes.

6. Flip the tofu puffs onto the other side. Fry for another 5 minutes. Transfer them onto a serving plate.

7. Mix the sauce ingredients. Add the mixture in the same pan. Cook over high heat until it thickens to your liking; stirring constantly. Pour it over the tofu puffs.

Apple Crumble

During the pandemic, my son gets a lot of free time after his homework. I've tried to keep him busy with different activity. This morning, we decided to make an apple crumble for breakfast. "Don't tell Daddy. We are going to make this for breakfast to surprise him," my eight-year-old son whispers to me. We both woke up super early and creeped into the kitchen, starting to make the crumble. The cinnamon scent filled the air and it warmed our hearts in the very cold morning. Hope you enjoy this recipe.

INGREDIENTS FOR APPLE FILLING:

2 Apples

5 tablespoons Brown Sugar

1 teaspoon Ground Cinnamon

2 teaspoons Vanilla Extract

1/4 cup Water

1/8 teaspoon Salt

INGREDIENTS FOR TOPPING:

3/4 cup All Purpose Flour

1/4 cup Cold Butter, cubed

DIRECTION:

1. Peel and core the apples; cut the apples into small chunks.

2. In a small pot, add apples and brown sugar.

3. Add cinnamon, vanilla, and salt.

4. Pour in water.

5. Bring it to a boil over high heat.

6. Continue to boil until the apples soften and the liquid becomes sticky; about 20 minutes.

7. Meanwhile, in a mixing bowl, add flour and cubed butter. Rub the butter into the flour with finger tips, until the butter becomes pea size.

It should become like this.

8. When the apple filling is done, spoon it into a baking dish. Set aside.

9. Get a handful of the flour mixture. Squeeze to pack it into a large block.

10. Then, greenly break it onto the apple filling. The topping should be half powdery, half crumbly.

11. Place the baking dish on a baking tray. Place it in the pre-heated over at 350C for 20 minutes.

It is ready.

Stir-fried Chinese Bitter Melon and Ribs 涼瓜炒排骨

When I was a kid, I didn't like bitter melon a bit. I thought it is too bitter for my taste. As I grew older, I started to enjoy this slightly bitter after taste. And I learned that bitter melon is actually very healthy. Just like any dark green vegetables, it contains a lot of vitamins. Though, you still don't want it to be too bitter. One of the trick is boiling it for 10 minutes and add some sugar while stir-frying it. Hope you enjoy this recipe.

INGREDIENTS:

2 Bitter Melons

300 grams Spare Ribs, cut into small pieces

3 tablespoons Chinese Preserved Black Beans

1 Head Garlic

1/2 teaspoon Salt

2 tablespoons Chinese Cooking Rice Wine

1 tablespoon Sugar

1 teaspoon Cornstarch

2 tablespoons Vegetable Oil, (more for stir-frying)

DIRECTION: 

1. Rinse the preserved black beans; peel garlic. Chop them until they are fine.

2. In a mixing bowl, add chopped garlic, chopped black beans, spare ribs, and salt; mix well. Leave it to marinate for about 30 minutes.

3. Meanwhile, cut the bitter melons lengthwise. Scoop out the seeds. Cut the melon into about 1 cm slices.

4. Bring a pot of water to a boil over high heat. Add bitter melons. Boil them until they are cooked, about 10 minutes. Drain well. Run the bitter melon under running water to stop the cooking process; drain again.

5. Heat up about 3 tablespoons of vegetable oil over high heat. Add the ribs and stir fry until they are nearly cooked through, about 10-12 minutes.

6. Drizzle cooking wine; add sugar.

7. Add the cooked melon. Continuously stir-fry until the melons heat through.

8. Sprinkle over the cornstarch; stir until the sauce is thicken. Turn off the heat. Serve it with steamed rice.

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.

Homemade BBQ Sauce 自家製燒烤醬

INGREDIENTS:

2 cups Tomato Sauce (large)

1/4 cup Tomato Paste

1/2 Apple Cider Vinegar

1/3 cup Honey

1/4 cup Molasses

3 tablespoons Worcestershire

1/2 teaspoon Black Pepper

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

1/2 teaspoon Sea Salt

DIRECTION:

1. In a large mixing bowl, whisk together all ingredients until smooth. Store it in an air tight container and place it in the fridge.