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Sunday dinner – Sesame chicken with miso soup udon

I’ve made this miso soup udon before, and my husband also loves it. He is not a big fan of noodle in soup, but he loves udon, as he likes big noodle. For example, he prefers fettuccine than spaghetti, flat rice noodle 河粉 than thin rice noodle 米粉. So, that’s the reason why he loves udon, because it’s big! But I’m surprise that he doesn’t mind to have that in soup, because usually he just prefers fried noodle. 

Anyway, I was thinking to cook the udon in soup again on Sunday night. What should I do to go with it? How about sesame chicken cubes? Sounds yummy and matching!

It’s easy to do the sesame chicken. First of all, cut the chicken breast in cubes, then place them into a batter with whisked egg, corn starch powder, add a little bit of water it it’s too thick, and a touch of salt and white pepper. Let them sit there for 10 minutes. Heat up the pan with oil, then fry the chicken until they turn brown. Get the sauce ready with soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and a lot of sesame seeds! Add the sauce into the pan and make sure all chicken are coated with the sauce, stir in some water with corn starch powder if you feel it’s too watery. Watch out the fire and make sure you don’t burn the chicken. 

Serve the sesame chicken with rice or noodle, or you can do the same like i do with the miso udon.

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Sunday dinner – creamy leek and pancetta fettuccine

Last week was again a busy week, we did some renovation work at our studio, so I rather looked for a very chilled Sunday. Cooking something easy and maybe even repeating an old recipe would do the job.

I found this old recipe two years ago on my facebook memory, before I have my blog. I think it’s good to redo this, as my husband loves creamy pasta, this one must be his favourite once again! My old version was cooking this with falafel, I would live to do the same, but I could not manage to find falafel in the supermarket. I decided to give it up and go for fettuccine instead, which is also a good choice for creamy sauce.

To cook the sauce, heat up the sauce pan with some olive oil. Add garlic cloves and pancetta in the pan, fry them until the pancetta turn brown. Add some butter, then add chopped leek in the pan and fry them together with the pancetta, until they turn soft. Add cooking cream in the pan with fresh oregano, touch of thyme and ground paprika, lower the heat and let it simmer until the sauce turn thick. Taste the sauce and season it with salt, add shredded parmesan cheese in the end. Switch off the heat and stir well.

When the fettuccine is cooked, add them in the sauce and stir well. If you feel it’s too dry, add some hot pasta water in. 

It’s creamy, and it’s really yummy~~~

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Tonight dinner – mustard and honey spare ribs with potatoes and salad

My husband loves ribs, it’s been a while that I cook ribs for him, maybe it’s about time. This time I am thinking to cook the ribs with mustard and honey flavour. 

I’m going to cook a lot of ribs to make sure we have some leftover for Monday lunch as well, so I cooked 3 packs of ribs. Let’s work on the sauce, mix mustard, balsamic vinegar, honey, salt and pepper, with some olive oil, taste and adjust. Then, marinate the spare ribs with the sauce for at least 10 to 15 minutes. Place ribs in a large tray, then put also striped onion and some potatoes to mix them well together, and add some fresh oregano in the tray for flavour. Place the tray inside the oven under 210C and bake them for 75 minutes, flip them every 15 minutes to avoid burning. 

When the spare ribs are done, serve them with some salad and the potatoes. 

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Korean spicy, sweet & sour chewy noodle – not as good as I expected

This Sunday night dinner, I am planning to cook something simple and easy again…… lol

I sound so lazy these days, right?! Well, the major reason was because, we were working hard on Saturday with a full day recording session. So, I was really looking forward to have a chilled Sunday. 

To make this Korean noodle is not so difficult, you just have to make sure you can get one or two key ingredients at the Korean section of this versatile supermarket or Korean store. There are lots of Korean living in Hong Kong, it is not too difficult to get these ingredients, make sure you get the Korean hot pepper paste and this chewy noodle. If you cannot find chewy noodle, you can replaced by the kind of noodle that you like. 

I’m making the noodle with beef, so first of all, I marinated the beef strips with some Korean beef sauce and let it sit inside the fridge for half an hour. The first ingredient I have worked on is bean sprouts, clean them and boil them in hot water until they are cooked. Drain the water and let them sit aside and cool down for later use. Now, you can start to chop things up in thin strips, cabbage, cucumber and carrot. Then, you can get the fried egg ready as well, heat up the pan and fry one beat egg with a touch of warm water mixed in a pan. Season with a touch of salt and cut it in thin strips when it’s done. 

Let’s get the chewy noodles cooked in hot water until they are al dente, like the pasta. At the same time, you can quickly fry the beef strips in hot pan. When the noodles are ready, drain the water and quickly pour cold water with ice in the noodles, to stop them from cooking, so the noodle would not turn too soft. Now mix the noodles, bean sprouts, cabbage and carrot with the sauce that mixed with Korean hot pepper paste, apple vinegar, honey, soy sauce, sesame oil, minced garlic and some sesame seeds. Remember to taste and adjust the sauce before mixing it with the noodles. Mix until everything are nicely coated with the sauce.

Serve the noodle with cucumber, beef and eggs on top, garnish them with finley chopped spring onion and more sesame seeds. It is not as good as I expected, because it tastes good in the beginning, but it became too heavy in the middle already, it’s a bit hard to finish the entire bowl, as the taste is very strong between spicy and sour. Next time, I will try to cook the Korean cold noodle.

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Get the dinner ready quick enough to have a chill evening – garlic and honey shrimp with vegetables and mixed brown rice

I was feeling kind of tired from the week, working too hard on our own project! Would love to cook something quick enough for me to have the maximum time of the evening to chill! How about putting together a dish without even going for grocery shopping? That sounds great, right? My husband was surprise that I don’t need to go for grocery shopping and he was wondering what am I going to cook for the night? Or am I taking a break from cooking this Sunday?

What am I going to do for the night is, shrimp with broccoli and cucumber, served with mixed brown rice. For the shrimps, we’ve got some frozen shrimps in the freezer, which is good enough for this dish. Have the shrimps defrost and marinate them with honey, soy sauce, minced garlic, ginger and a touch of red chilli. Leave them in the fridge for at least 15 to 30 minutes, meanwhile you can work on other things.

Get the mixed brown rice ready, I am cooking with the long grain rice, which is more healthy. I’m using rice cooker, just put the rice with double amount of water in it and that’s it! You can also use a pot to cook, you just need to really watch it without burning it.

For the broccoli and cucumber, steam the broccoli until they are slightly soft. Then fry  the broccoli and cubed cucumber with some butter and olive oil, season them with a touch of salt and pepper. Set them aside for later use.

Now, let’s get the shrimps ready. Heat up the skillet pan with some butter and a touch of olive oil, place the shrimps in the pan but make sure you don’t put the sauce into the pan. We need to keep the pan kind of dry in order to brown the shrimps nicely. Make sure you brown them both side without over cooking them. Add chopped spring onion and remove them from the pan when they are done. Now, cook the remining of the sauce in the pan, add a touch of flour to thicken it if it is too watery.  

Serve the shrimps with the vegetables and mixed brown rice, and pour the honey and garlic sauce on top. Garnish the dish with some chopped parsley or coriander.

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Frisée Aux Lardons with Devilled Eggs instead of Poached Eggs

I had this gathering at home last Saturday and my friends would love to have French food. I’ve already made up my mind for the main course, I am going to cook Coq Au Vin which I did the other time and was really good. For the appetizer, I really want to do the devilled eggs, and will be great to have a salad as well. So, I was thinking…… Instead of  serving two separated dishes, maybe it’s good to combine the two. Looking into traditional French salad, frisée aux lardons is one of the common one and they used to serve this with poached eggs. I’m thinking maybe I can replace the poached eggs with devilled eggs. Why not?

To get the devilled eggs ready, first of all, you have to cook 6 hard boiled eggs. To make sure everything turns out fine, it will be better to have some buffer. So we cooked 8 eggs with 2 eggs buffer, in case something goes wrong, we still have enough eggs to serve all guests. When all eggs are ready, quickly put eggs into cold water with ice cubes, this procedure helps to separate the egg from the shell. You will have a nicely peeled egg later on by doing so. Let the eggs sit there for few minutes, then remove the egg shell with running water, you will have a perfectly peeled hard boil egg. When all the eggs are done, cut them in half and remove the egg yolk. Place all egg yolks in a large bowl, smashed them with a fork, then mixed them with mayonnaise, mustard, and season them with salt and pepper, mix until it turned into a smooth paste. Put the paste into a pastry bag and fill them back into each egg nicely. Garnish them with ground paprika and some chopped chives.

For the Frisée Aux Lardons, it’s basically a warm salad. Heat up the pan with some olive oil and a bit of butter, fry the lardons under they turn brown. Then add some finely chopped shallots, and some red wine vinegar in the pan and bring it to boil. Let it simmer until the vinegar reduce one third, taste the sauce and season with a touch of salt and vinegar. Switch off the heat and mix in the frisée salad and some chives, serve the salad with the devilled eggs. They totally go well together, and I think it’s a nice option instead of serving with poached eggs.

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Fresh vegetarian dish for Summer – tri-colour vegetable pasta in pesto sauce

Tonight I really want to cook something light and vegetarian. Well, actually I have tried to eat less meat and would love to go for more vegetable dishes, not saying that I am turning into a vegetarian or even vegan, but I don’t mind to do that one day. No matter I am going to be a vegetarian or not, for sure I think I would love to cut down the amount of meat that I am going to consume. Maybe it’s good to have meat once or twice a week, the rest of the time is just vegetarian. Therefore, instead of Green Monday, I should do Meat Monday 😉

Today I decided to cook a pasta dish, and I am thinking to make again our own pesto. I did it in the past, but it is really good if we just stop buying those ready made from the bottle and just doing our own ones. More fresh and healthy for sure! Well, definitely taste much better!!! To make our own pesto, you need a lot of green herbs, you can come up with your own combination, as long as you love the taste. If you would like to follow my version, here you go! I was using basil, two kind of parsley, the continental one and the curly one, coriander and garlic, I love spicy, so I would like to add red chilies, and I also love to add some parmesan cheese.  You can omit the chili and cheese if you prefer not spicy, but I think the cheese touch is great. Then, add around 100ml olive oil and season with some salt and pepper, and some fresh squeezed lemon juice. That touch is more like a chimicurrri sauce, but I love the touch of acidity to keep it really fresh! Place everything in a food processor and blend everything together. Now you have your own pesto ready, you can store them in the fridge for a week if you could not finish it in one go.

For the pasta, this time I bought something organic, from this Italian brand Tarall’Oro. It is Torchietti, but you can also cook with fussili or penne. Cook the pasta with the cooking time according to the package, on the other hand, get the vegetable ready. Heat up the pan with olive oil, and then put the sliced garlic and chopped onion into the pan. Sauté them until they start to turn soft, then add the chopped zucchini and yellow pepper into the pan, fry them until they turn brown. Place the halved cherry tomatoes into the pan one minute before the dish is done, fry quickly with the tomatoes, season with salt and switch off the fire I also love to add more chili but this is totally optional. You can choose other vegetable, but I think it is very nice to have three bright colours in the dish, and these three ingredients go well together.

When the pasta is ready, drain the water with the strainer and mix them well into the vegetables. Then add few tablespoons of pesto sauce into the pasta and keep mixing until you feel it’s enough. You can serve the pasta with some extra shredded cheese, and a touch more pesto. Garnish it with some parsley or basil.

I think this is really yummy and fresh for Summer time!