Watercress, Green Carrot, and Red Carrot Bone Soup

Green carrot is a common root vegetable that can be found in Asian supermarkets.  It is green in colour (needless to say) and it isn't sweet like the orange carrot we eat often.  But in Hong Kong, people often use it to make pork bone soup, particularly to make it with orange carrots and watercress.

I love this soup and I was always excited when my mom made it.  The aroma of the almond seeds in it fills the air during cooking, and the steam from the pot rises and often fogs all the windows.  It is the soup we eat commonly in winter, and this soup reminds me the cozy winter time with my family.

INGREDIENTS:

1 Green Carrot, peeled and cut into big pieces

4 Carrots, peeled and cut into big pieces

2 bundles Watercress, rinsed

2 tablespoons Almond Seeds

2 tablespoons Dried Apricot Kernels

6 pieces Pork Bones, rinsed

3  Chinese Honey Dates

Salt to taste

DIRECTION:

1. In a soup pot, add all the ingredients except the salt.  Fill the pot with water until the ingredients are totally submerged.

2. Bring it to a boil over high heat.  Then reduce the heat to medium and put the lid on.  Continue to boil it for another 1.5 hours.  Season it with salt to taste.

Korean Braised Tofu with Chilli Soy Sauce

INGREDIENTS:

1 pack Firm Tofu

3 tablespoon Vegetable Oil

SAUCE:

 3 tablespoon Soy Sauce

2 tablespoons Water

2 tablespoons Sesame Oil

2 teaspoons Sugar

2 teaspoons Korean Red Chilli Flakes

1 tablespoon Sesame Seeds, toasted

1 Garlic Cloves, minced

2 stalks Green Onion, finely sliced

DIRECTION:

1. Tofu cut into equal size pieces.  Pat dry with paper towel.

2. Heat up vegetable oil in a non-stick pan.  Carefully add the tofu pieces.  Fry them over medium heat until they are golden; about 3-4 minutes.  Flip the tofu pieces to the other side and fry for another 3-4 minutes.  Transfer them to a serving plate.

3. In a small bowl, mix all the sauce ingredients together.  Spoon it evenly over the tofu before serving.

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.

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.

Korean Steamed Eggplant

INGREDIENTS:

2 Asian Eggplants

SAUCE:

2 stalks Green onion, finely slices

2 Garlic Cloves, minced

2 tablespoons Soy Sauce

2 tablespoons Sesame Oil

2 teaspoons Sesame Seeds, toasted

1 teaspoon Sugar

1/2 teaspoon Korean Red Chilli Flakes

1/4 teaspoon Black Pepper, freshly ground

DIRECTION:

1. Set up a steamer to high heat.  

2. Cut both ends off the eggplants.  Cut the eggplants lengthwise and then cut it into about 7 cm pieces. Place the eggplants in the steamer and steam for about 6-7 minutes.

2. Meanwhile, mix all sauce ingredients together.  When the eggplants are ready, spoon the sauce evenly over the eggplants to serve.

Lemony Chicken Soup ｜檸檬雞肉湯

My son said he wanted to be in the photo with this beautiful looking soup that's made for him. So sweet.

INGREDIENTS:

1 Chicken, whole, skin off

2 Carrots, peeled and cut into chunks

1 Onion, cut into chunks

1 Leeks, cut into big pieces, both white and green parts

8 cups Water

1/2 cup Brown Rice, rinsed

4 Eggs

1/2 Lemon of juice and zest, small

1 bunch Dill, fresh

1 tablespoon of Sugar (to balance the sour)

Salt to taste

small pinch of sugar (optional)

DIRECTION:

1. In a big pot, add water, chicken, carrot, onion, leek, two twigs of dill.  Bring it to a boil over high heat.  Reduce the heat to medium; continue to boil for another hour without covering.

2. Remove all the ingredients from the pot; drain well.

3. Scoop out a cup of chicken soup from the pot and allow it to cool.

4. Meanwhile, add the brown rice to the pot.  Continue to cook over medium heat until the chicken stock reduces in half.

5. Shred the chicken; set aside.

6. In a small bowl, zest and squeeze the lemon; set aside.

7. Then whisk the eggs into the lemon juice.

8. Add a spoonful of egg mixture to the reserved chicken stock one at a time; mix well. The stock should be cool at this point; otherwise the egg will be cooked and the soup will not be milky looking.

9. Slowly add the reserved chicken pot back to the boiling chicken stock.

10. Add the shredded chicken and vegetables back to the pot and stir until heated through.  Season it with salt and sugar.  Remove the soup from the heat.  Add more dill before serving it if desired.

Oven Roasted Miso glazed Eggplant | 味噌焗矮瓜

INGREDIENTS:

1 Italian Eggplant

Marinade:

1 tablespoon White Miso Paste

1 tablespoon Sugar

1 tablespoon Chinese Cooking Rice Wine

4 tablespoons Vegetable Oil

DIRECTION:

1. Preheat the oven to 400F.

2. Cut off the stem of the eggplant.  Half the eggplant lengthwise and place it on baking tray.

3. In a mixing bowl, combine the marinade together.  Brush a generous amount of marinade onto both sides of the eggplants.  Bake it for about 20 minutes until the eggplant is soft and golden.