Gallery

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.

Gallery

My Morning Mean Green Juice with Broccoli instead of Kale

I am drinking at least one juice a day, the first thing in the morning to kick start the day with a glass of fresh juice. I am having this mean green juice every other day, and this is the recipe from Joe Cross. It is kind of difficult to get kale here, you would not be able to find that easily, not in every super market or rarely see them at the wet market. So, I decided to replace the kale with broccoli, which it’s so much easier to get them. They are kind of from the same family, so I guess it make sense to have that replacing kale.

So my version is with 1 cucumber, 3 stalks of celery, 1 green apple, half broccoli, half lemon with skin and a piece of ginger. There you go, you should be able to get a good 500 to 600ml of the mean green juice to cleanse you up first thing in the morning! For most people, you should be running to the toilet within an hour after the juice. So make sure you will not be stuck in traffic at that point of time…. ūüėČ

Have a nice day!~

Gallery

Cooking with healthy Quinoa – roasted with broccoli and chicken

I always try to eat healthy and explore something new. I’ve never cook quinoa, but I’ve heard a lot of good thing about it. ¬†It is very nutritious, good for blood sugar control, gluten free, very high in fiber, protein, important mineral¬†and¬†antioxidants. It sounds like all you can get!!! Why not trying it out?

Find out what is good about quinoa

I grew up with rice and noodle, quinoa is definitely something new to me. I know there is a trend in the Western world to cook with quinoa, but I have no idea how should I cook them. Therefore, I have to look into some recipes, to get the idea and some inspiration. I found this recipe to roast it with broccoli and chicken, looking quite delicious. So, I am going to try my first quinoa dish with this.

Roasted broccoli chicken and cheddar quinoa bake

Of course, I always improvise the recipe a bit, to make it my own style. To add something on top, or to change the ingredients that I don’t like. But I like almost everything of this recipe, the only thing I feel missing is a bit of garlic, and to mix with some parmesan cheese, instead of having only cheddar cheese.

First of all, I would like to do the chicken with sous vide cooking. So, I’ve spent one hour to ¬†cook the chicken breast with 60C in the hot bath, get them out and let them cool down. To cook the quinoa, more or less like cooking the rice or risotto. I am following this recipe to use 1 3/4 cup of chicken stock to cook 1 cup of quinoa. But I guess you can also cook with regular water, and I might try to cook them in the rice cooker next time and see if that works. When the quinoa absorb all the stock, switch off the heat and let it sit for 10 minutes.

Meanwhile, I am getting the vegetable ready, I prefer to fry them with a pan instead of grilling them in the oven. Hit the pan and drizzle with some olive oil, put some minced garlic, and then put the chopped red onion and broccoli. Fry them with medium heat until they are half way cooked, do not oven cook them as they will still be cooked in the oven for another 25 minutes later on. Season them with some salt and red chilli flakes.

Now, let’s work on the quinoa. Mix the chopped tomato and shredded chicken in, and then add the cheddar cheese mix with parmesan cheese. Mix them well, and then also adding the broccoli mix, mix everything together in a large pan and season it with¬†a bit of salt and pepper. Finish it by adding more cheese as a top layer, and some breadcrumbs to make it more crunchy. Roast it in the oven for 20-25 minutes under 200C.

I feel very satisfied with my first quinoa cooking and I like the texture of it, for sure will try out new dishes with it in the future.

Gallery

Sunday homemade dinner – Tandoori shrimps skewer with long grain rice

Tonight I would like to cook seafood, was thinking to cook something with shrimps. What can I do with shrimps? Searching online for idea, and I found something with tandoori shrimps, sounds like a good idea to me! A touch of Indian and a bit of spice. I think the best thing to go with the shrimps is the long grain rice that my husband likes, he do prefer long grain rice much more than the Chinese one. After my last trip to India, I always would like to cook something Indian, why not trying it tonight?

The ingredient for tandoori shrimps is not complicated at all, I almost have all the herbs at home, just missing turmeric powder because I finished up with it and need to buy a new one. The first thing to do for this dish is to marinate the shrimps, make sure you’ve spend enough time to marinate them before cooking. At least marinate the shrimps for half an hour, the best at least up to two hours. Remove the head and shell of the shrimp but leave the tail on, and make sure you devein them nicely. Use a large bowl to put all the ingredients for marination, around 300ml of Greek yogurt, together with some olive oil, pinch of salt, lime juice, minced garlic, Garam Masala, turmeric powder and chili powder. Please go for your taste, as there is not a fixed formula because the level of spice that each of us like or can take is very different. Mixed all the ingredients well, and check out the taste always, then place all the shrimps into the bowl and let them sit inside the fringe for around 1 to 2 hours.

Meanwhile, you can prepare the rest, getting things chopped up and ready. I would like to put also onion, red pepper and pineapple to the skewer, so I need to chop them into pieces. For the long grain rice, I would like to cook with carrot and broccoli, so I have to chop them into small cubes as well. You might want to use green pea instead of broccoli, but I really do not like green pea, so I rather go with broccoli. You can choose other green vegetable as you like, for example other kind of beans or even chopped celery. If you are using wooden skewers, please make sure you’ve soaked in water at least for 15 minutes before cooking, as you do not want them to burn later on. I do have some stainless steel skewers, so I do not have to do that.

Let’s start cooking the rice before starting to cook the skewers. I am not sure what are you using to cook the rice, but I am using the rice cooker, as each Chinese should have one at home which is very convenient. If you do not have one, just put the rice with double portion of water and boil them. Add a pinch of salt, and the chopped carrot and broccoli into the rice just right before the rice is done, mix them well together and let them sit into the rice cooker or pot for at least 10 to 15 minutes before serving.

I was cooking the skewers in the oven, but you can do it by frying. Pre-heat the oven under 210C, and get a tray ready covered by foil. Put one piece of onion, red pepper, shrimp, onion, pineapple, shrimp, and so on, alternatively on the skewer until it’s filled up. Repeat the same until you finish with all the ingredients. Place them nicely on the tray and put some olive oil on each single piece, and place them in the oven and grill them for around 15 to 20 minutes. Turn them over in the middle of the way, but the oven is hot enough to cook for both side.

Serve the skewers with the long grain rice, and garnish the skewers with finely chopped coriander and a touch of lime juice. My husband feels that the rice is a bit blend, but I love it with vegetables and actually the touch of carrot is adding some good flavour into the rice. Maybe you can try to use the marinade to make a source for the rice or the overall dish. The dish is not spicy at all for us, I guess next time I will try to add more spice.

Gallery

When I feel a bit sick‚Ķ love to eat this warm pas7a in soup

I went for a friend’s birthday party last Saturday, we had dinner at this local restaurant inside this wet market in North Point. The food was amazing, we ate some seafood, like deep fried oyster, steam clams with eggs, and etc. Then, we went for karaoke and of course we drunk a lot, whiskey mixed water or green tea. I don’t know what went wrong, but my stomach started to feel bad since then. Not sure if because of the seafood or the ice is not clean for the drinks.

Anyway, my stomach started to feel slightly better yesterday, I was craving for this pasta in soup every time I don’t feel well. It’s kind of light, not that heavy and rich, and in soup that comforts you and keeps you warm. Very simple and easy to handle, see if you like to try it out.

The ingredients are very simple too, broccoli, potatoes, spaghetti and chicken broth. Boil a pot of hot water, chop the potatoes and broccoli in small cubes. Bring the hot water to boil, then put some olive oil and chicken broth or condensed chicken stock in, then add potatoes first, let them cook until half way done. Then, add broccoli and cook for few 2 to 3 minutes. Then add the broken spaghetti in and cook until it’s done, cooking time can refer to the package. Season with some salt as a final touch.¬†You can also cook this with chicken meat in cubes too, if you think this is too vegetarian.

Serve the pasta with black pepper, you can also add some more flavours as you like. I like to add some red chilli pepper flakes, parmesan cheese, dry parsley and more olive oil on top.