Raw Oyster Marinaded in Lime Vodka

INGREDIENTS:

1 dozen Raw Oysters (I used frozen Korean oysters)

1 Lime, juiced

4 tablespoons Vodka

1 handful Parsley, chopped

pinch of Salt

DIRECTION:

1. Soak the frozen oysters in cold water to thaw.  Gently clean the dirty and the impurity around the black rims.

2. In a mixing bowl, combine all ingredients except the oysters; stir well.

3. Add oysters, gently mix.  Leave the oysters in the fridge and marinate them for about 30 minutes to allow the flavour to develop.

Chinese Chive Kimchi

My husbands and I love Kimchi, adore the sour and slightly frizzy flavour. This is type of quick kimchi you can prepare in a short period of time, yet flavourful.  

INGREDIENTS:

1 bundle Chinese Chives, cut into 2 inch long

2 cups Water

10 Dried Anchovies

4 Garlic Cloves, peeled

1-inch Ginger, peeled

1/3 Onion, peeled and chunked

2 tablespoons Korean Chilli Flakes

1.5 tablespoons Salted Shrimp

2-3 tablespoons Fish Sauce

1 tablespoon Sugar

DIRECTION:

1. Combine dried anchovies with the water in a small pan.  Bring it to a boil over medium-high heat for about 10 minutes, or until the fish tender.  Allow it cool to room temperature.

2. Pour the boiled anchovies and the liquid in the blender.  Add ginger, garlic cloves, and onion.  Processor until everything becomes puree.

3. In a large mixing bowl, add the Chinese chives.  Pour in the anchovies puree.  Add chilli flakes, salted shrimp, fish sauce and sugar.  Gently toss everything with hand until the Chinese chives are evenly coated.

4. Transfer the Chinese chives in an air-tight glass container.  Store it at room temperature for 2 days, and then store it in the fridge for another 2 days before serving it with steamed rice.

Cider Tea

Cider contains vitamin C, good for boosting immune system or treating a cold, my husband and I always like to grab a handful of it and make a pot of cider tea beside a campfire whenever we go on a hike in winter.

INGREDIENTS:

Cider Leaves, fresh

Honey (optional)

DIRECTION:

1. Bring a pot of water to a boil. Put the cider in a tea cup. When the water comes to a rolling boil pour it over the cider. Let it steep for 10 minutes before enjoying it.

Steamed Tofu Pork Patty 豆腐蒸肉餅

Watercress and Pork Bone Soup 西洋菜豬骨湯

Strawberry Spinach Salad

INGREDIENTS:

1 dozen Strawberries, steamed removed

4 cups Baby Spinach

DRESSING:

1/4 cup Olive Oil

3 tablespoons Balsamic Vinegar

1 tablespoon Sugar

pinch of Black Pepper

pinch of Salt

DIRECTION:

1. In a mixing bowl, add dressing ingredients and whisk to combine.

2. Add baby spinach.  Cut strawberries and add them to the spinach.  Gently toss the salad until the leaves and fruit are well coated with the dressing.  Serve immediately.

Vegetable Pancake

These pancakes are packed with vegetables.  They are healthy to serve as a full meal.  In our family, we eat them as breakfast and also dinner.  The dipping sauce is essential for the addition of the flavour.  But if you are in a rush like my husband, you can always substitute the delicious dipping sauce for ketchup.

INGREDIENTS:

6 Green Onions, thinly sliced

5-6 Garlic Scrape, thinly sliced

2 White Potatoes, cut into sticks

1 Purple Yam, peeled and cut into sticks

1 pack of Seafood Mushrooms, roughly chopped

3/4 cup All Purpose Flour

3 Eggs

3/4 cup Water

1 teaspoon Salt

1/4 cup Vegetable Oil

DIPPING SAUCE:

2 tablespoons Light Soy Sauce

1 tablespoon Rice Vinegar

1 teaspoon Mirin

DIRECTION:

1. In a large mixing bowl, combine all the vegetables.  Add eggs, water and oil; mix throughly.

2. Add flour; gently mix until the vegetables are well coated with batter.

3. Add about 2 tablespoons of oil in a non stick pan.  Spoon the mixture in the pan evenly.  You can make a large pancake, or many small ones.  I like mine are pancake size.  It is easier to handle when eating.

4. Fry over medium heat for about 5 minutes or until it is golden brown.  Turn it over; fry the other side for another 5 minutes.  Transfer the pancake to a serving plate.  Repeat this process until finishing up the batter.

5. To serve, combine the dipping sauce ingredients.  Serve it with the pancakes.