Soba Noodles with Ginger and Green Onion Oil

 

Ingredients:

1 bundle Soba Noodles

5 Green Onion, thinly sliced

3 tablespoons Ginger, finely chopped

4 Garlic Cloves, finely chopped

4 tablespoons Vegetable Oil

Direction:

1. To make the oil, combine ginger, garlic, green onion, and salt in a large bowl. Heat up the oil over medium-high until it reaches the cooking point. Immediately pour it over the oil.

2. Bring a pot of water to a boil. Add soba noodles. Boil over high heat until they are soften. Drain well. Mix the noodles with the oil.

Spicy Green Mango

Ingredients:

1 Mango

1 teaspoon Red Chili Powder

1 tablespoon Sugar

1 teaspoon Water

Direction:

1. Peel and pit the mango; cut the flesh into chunks.

2. In a mixing bowl, combine all the ingredients; mix well. Serve immediately.

Simple Garlicky Okra

Ingredient:

20 Okras

1 head Garlic, finely chopped

1/4 cup Soy Sauce

4 tablespoons Vegetable Oil

Direction:

1. Bring a boil of water to a boil. Add okras; boil them over high heat for 5 minutes. Drain. Place them on a serving plate.

2. Drizzle the soy sauce over the okras. Top them with chopped garlic.

3. In a fry pot, heat up the vegetable oil until it reaches the smoking point. Pour it slowly over the garlic. It’s ready to serve.

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.

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.

Easy Balsamic Glazed Mushroom and Rice

Ingredients:

4 cups Button Mushrooms

1/4 cup Balsamic Vinegar

3 tablespoons Water

2 tablespoons Brown Sugar

1/3 teaspoon Salt

Direction:

1. In a large pot, combine all the ingredients. Bring it to a boil over high heat. Continue to boil until the sauce thicken. Perfect to serve it with steamed rice.

Keto Chinese Stir-fried Mushroom and Tofu

INGREDIENTS:

20 Button Mushrooms

1 block Pressed Tofu

1 tablespoon Apple Cider Vinegar

2 tablespoons Soy Sauce

1 tablespoon Chinese Cooking Rice Wine

4 tablespoons Coconut Oil

DIRECTION:

1. Cut mushrooms into slices. Cut press tofu into thin slices. 

2. Heat up coconut oil over high heat. Add tofu and mushroom. Fry for a minute. Drizzle cooking wine, soy sauce and cider vinegar.  Stir well. Turn off the heat. Serve immediately. 

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。

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.

Marinated Sweet Soy Bean in Soy 鹵黃豆

When I was a kids, these soy beans were sold in a small package as a snacks. They are sweet and salty, and they give a satisfying chewiness. For sure, they made a tasty and healthy snacks. Now, I make them as a side dish, accompanying them with steamed rice for lunch or dinner. I hope you enjoy this recipe.

INGREDIENTS:

2 cups Soy Beans

1 cup Light Soy Sauce

1 cup Sugar

2 cups Water

DIRECTION:

1. Rinse soy beans. Soak them for at least 8 hours or overnight. Discard the ones float on the surface. Drain well.

2. In a large pot, add soy beans. Add sugar, soy sauce, and water. Bring it to a boil over high heat. 

3. Reduce the heat to medium-low. Leave the pot half opened. Continuously boil the beans until the liquid  becomes very sticky; about an hour. Skim out the foam on the surface if necessary.

4. Turn off the heat. Allow the beans to cool. Store them in an air-tight container in the fridge. It can last for about 3 weeks.

Bocconcini, Basil, and Tomato Salad | 水牛芝士九層塔蕃茄沙律

An impressive and super easy salad to prepare.  The freshly chopped basil and tomato perfectly marinade to each other, bringing the classic summer salad flavour.  With the bouncy bocconcini, it is just the cheer in the cold month.

INGREDIENTS:

2/3 cups Bocconcini

1 cup Cherry Tomatoes, halved

10-15 Black Olives (Kalamata and Nicoise)

10 pcs Basil Leaves, roughly chopped

1/4 cup Flat Leaf Parsley, leaves only, roughly chopped
1 teaspoon White Vinegar

5 tablespoons tablespoons Extra Virgin Olive Oil
pinch of Salt

材料：
2/3 杯  水牛芝士
1 杯  車厘茄，切半
10-15 粒 黑橄欖
10-15 片  九層塔葉，切碎
1/4 杯  香芹，葉部份，切碎
1 茶匙  白醋
5 湯匙  初搾橄欖油
少撮  鹽

METHODS:
1. In a large mixing bowl, combine all the ingredients.  Toss to combine.  Chill for 15-20 minutes before serving, if desired.

做法：
1. 在一只大碗內加入所有材料；拌勻。可雪15-20分鐘再食用。

Shredded Potato Warm Salad

INGREDIENTS:

2 Potatoes (any waxy types will do)

4 stalks Celery

1 Carrot

SEASONING:

1/4 teaspoon Salt

1/2 teaspoon Sugar

1 teaspoon Soy Sauce

pinch of White Pepper

1 teaspoon White Sesame

1 tablespoon Sesame Oil

DIRECTION:

1. Peel the potatoes; cut them into sticks. Rinse them under running water to get rid of the starch.

2. Cut carrot and celery into sticks.

3. Bring a pot of water to a boil over high heat. Add potato; blanch it for 5 minutes. Scoop it out and run it under the tap water to stop the cooking process.

4. Next, blanch the carrot and celery for 5 minutes. Drain well. Run the carrot and celery under running water to stop the cooking process.

5. In a large mixing bowl, add potato, carrot, and celery. Add the seasoning; mix well. Let it marinate for 10 minutes before serving.

Lentil rice

A few months ago, my family has started to reduce the meat consumption.  So I've tried to add various types of pulses in our diet to make up the protein.  Lentils are by far our most favourite other than chickpea.  I add them in salad, soup, and rice.  This recipe is rather simple.  You just need to make a batch of lentils and a batch of rice, and then combine the two.  For the lentils, we like Puy lentils since they hold their shapes better and they give a firmer bit.  Otherwise, green lentils are also a good option in this recipe.

INGREDIENTS:

2 cups Basmati Brown Rice

 6 cups cups Water

1 cup Green Lentils

Salt to taste

DIRECTION:

1. Rinse lentils until running water drain.  In a pot, combine lentils and two cups of water together; add 1/4 teaspoon of salt.  Cover it with the lid.  Bring it to a boil over high heat and then reduce the heat to a simmer.  Let it cook for 15 minutes and the liquid is absorbed.  Remove the pot from the heat; set it aside.

2. Rinse brown rice under running water twice; drain well.  In another pot, add the rice and 4 cups of water.  Add a pinch of salt.  Bring the pot to a boil over high heat.  When the liquid reduces in half, cover the lid.  Turn the heat too low.  Continue to cook for 25 minutes until the rice is fluffy and the liquid is totally absorbed.

3. To serve, combine the lentils and brown rice. 

Barley Lentil Rice with Cranberry and Pine Nut

INGREDIENTS:

2 cups Pot Barley

1 cup Green Lentils

1/3 cup Long Grain Basmati Rice

1 cup Cranberries, dried

4-5 Pecans, crushed

1/4 cup Pine Nuts

1/3 teaspoon Curry Powder

1/3 teaspoon Garam Masala Powder

1/3 teaspoon Salt

1 teaspoon Olive Oil

DIRECTION:

1. Combine barley, lentils, basmati rice in a pot.  Rinse a few times until the water is no longer milky. Drain and then add double amount of the water.

2. Add cranberries, pecans, pine nuts, curry powder, garam masala and salt in the pot.  Bring the liquid to a boil over high heat.  When the water starts to bubble, reduce the heat to the lowest and put the lid on.  Let it cook for 20 minutes.  Turn off the heat and leave it for another 10 minutes without opening  the lid.

3. When the time is up, open the lid and add olive oil.  Gently fluff the barley lentil rice with a spatular.  Serve immediately.

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.

Marinated Spinach Stems 涼拌菠菜頭

It is a recipe using the unwanted part of the vegetables, limiting the food waste. A lot of people don't know that spinach heads are just like the leaves. They are flavourful and nutritious. By marinating them with a little soy sauce, they become a presentable side dish again.

INGREDIENTS:

Spinach Heads (using the food waste from the Chinese Spinach)

1 tablespoon Soy Sauce

1 teaspoon Sesame Oil

1 teaspoon Mirin

a pinch of Sesame Seeds

DIRECTION:

1. Bring a small pot of water to a boil over high heat. Add spinach heads. Boil for about 1 minutes; Drain the water. Immediately run the cold water over the spinach heads to stop the cooking. Drain again.

2. In a small bowl, mix together the rest of the ingredients. Add spinach heads. Mix again and it is ready. Serve it with steamed rice.

Stir fried Lettuce Stem 快炒萵筍

Lettuce stem is crunchy and sweet. It taste wonderfully when it is stir fried. Since it has a mild flavour, I like to spice it up with star anise, bay leaves and chilli.

INGREDIENTS:

2 Lettuce Stems

1 Red Chili, cut into round

4 Star Anises

3 Bay Leaves

6 Ginger Slices

1 tablespoon Chinese Shaoxing Wine

4 tablespoons Vegetable Oil

1/2 teaspoon Salt

1/4 teaspoon Sugar

DIRECTION:

1. Peel off the hard skin of lettuce stems; cut the lettuce stems into sticks.

2. Heat up vegetable oil over high heat. Add star anises, bay leaves, ginger, and red chilli. Fry until fragrant; about 2 minutes.

3. Add lettuce stems. Stir fry it until it is slightly soften; about 5 minutes.

4. Drizzle it with cooking wine. Add sugar and salt. Stir fry for another 5 minutes and it is ready.

Blanched Iceberg Lettuce 簡易中式烚生菜

Sometimes when I don't feel like cooking, this super easy blanched lettuce comes to mind. All you need to do is just separate the leaves and blanch them in the water for five minutes. The vibrant green colour of the lettuce leaves are always so appetizing. Adding the oil in the water is the key to give the green colour. Hope you enjoy this recipe.

INGREDIENTS:

1 Iceberg lettuce 

2 tablespoons Salt

1 tablespoon Vegetable Oil

Oyster Sauce (to serve)

DIRECTION:

1. Cut off the core of the lettuce. Carefully separate the lettuce leaves.

2. Bring a boil of water to a boil. Add oil and salt.

3. Add a handful of lettuce leaves into the water. Blanch them until wilt; about 1 minute. Scoop the lettuce from the water; drain well. Repeat the process until finish cooking all the lettuce.

4. Serve it with dashes of oyster sauce.

Chinese Chive Pancake 中式煎韭菜薄撐

INGREDIENTS:

1 small bundle Chinese Chives

2 cups Flour

1/4 cup Glutinous Flour

1/2 teaspoon Salt

3.5 cups Water

Vegetable Oil (for frying)

DIRECTION:

1. Cut the Chinese chives into small pieces; set aside.

2. In a mixing bowl, combine flour, glutinous flour and salt. Add water; stir until it becomes batter. The batter should not be too runny. Add Chinese chives; stir again.

3. Heat up about 1 tablespoon of vegetable oil on a pan over medium-high heat. Add a laddle of batter; swirl the pan around to spread out the batter. Fry it until it is crispy, about 1.5 minutes. Flip the pancake over and fry for another 1.5 minutes. Then, it is done. Repeat the process until the batter is finished.