The first dinner for the year of the rooster, let’s go for chicken! 

Happy Year of the Rooster!!!! It’s the first day of the lunar new year, let’s have some chicken for our first dinner.

I start it off with making us cocktail. Yes! Again related to cock, just to fit into the theme. I’ve made the Old Fashion, nice to start to night with a cocktail. Place 1 teaspoon of brown sugar into the glass, then add few dashes of Angostura bitters and a splash of water, then crash the sugar with a wooden muddler. I like to add a touch of orange juice, and a slice of orange peel and orange. Then add around 2 oz of whiskey, place one big ice cube in the glass then fill up the rest of the glass with water. 

I actually didn’t plan to cook any appetiser, but the portion of the chicken cordon bleu turned out to be smaller than I expected. Moreover, I screwed up with one piece of the chicken, that’s why I have some chicken leftover, so why not have a bruschetta with some chicken and eggs? which fit perfectly to the theme! So, put butter on the slices of the baguette, then place them on the grill pan, put them aside when they are done on both side. Heat up the pan with butter, then fry the minced chicken, season it with some salt and pepper. Add one egg into the pan when the chicken is done, break up the egg and stir fry it when it’s done. Place the chicken and egg on top of the slices of baguette. Add some cheese on top and garnish it with a bit of spring onion or parley.

For the Chicken Cordon Bleu, get two big piece of chicken breast and slice them into two thin pieces. Add a touch of olive on the entire surface of the chicken breast, then place one piece in-between two pieces of cling film, use a meat mallet to bite the chicken breast until it becomes really thin and even, remember to use the flat side. Brush the chicken breast with dijon mustard, then lay a piece of sweet ham and a piece of Swiss cheese on top. Roll up the chicken breast and tighten it up with the cling wrap, place them in the fridge and let them sit there for 30 minutes. When they are ready, cover the chicken roll with plain flour, then soak it with egg wash and then finish it with breadcrumbs, breadcrumbs should be seasoned with salt and pepper. Heat up the pan with butter and some olive oil, fry all side of the chicken roll, and don’t forget the two ends. Sealed all side, and then place them in the oven and bake them under 180C for 20 minutes.

Let’s prepare the creamy sauce, heat up the pan with olive oil, add minced shaollot and garlic, fry them for 2 minutes, and then add a touch of flour. Add chicken stock, and a touch of white wine, let it simmer. Add cooking cream, bring it to boil, then let it simmer until it turns thicker. Season it with salt and pepper and add the chopped parsley in the end. 

I’ve also prepared the potatoes and zucchini as side dishes. Steam the potatoes for 20 minutes, let them cool down. Heat up the pan with olive oil and butter, fry the potatoes and then add the zucchini. Season them with salt and pepper when they are done and garnish with some parsley.

Cut the chicken cordon bleu in half and serve them with the creamy sauc, with the vegetable on the side. 

Slow Cook Beef Short Rib


I cook a lot these days, I don’t know if part of the reason is because of this blog or not. But I love to cook, and Sunday is usually my cooking day. Cooking for brunch then dinner. In the past, I don’t like to look into the recipe so much. I just cook whatever I feel or learned in the past. Nowadays, I try to learn tricks or recipe with cooking show on TV or search for recipe online. But what I do is, I prefer to digest and feel the recipe before cooking, instead of reading line by line, or following exactly each single steps. I like to do my own version, to improvise. My husband is happy that what I cook is more versatile now, he said I only know one dish in the past, spciy tuna pasta. I think that’s not true, but anyway, should take it as a good comment 😉

So, I’ve put together the assorted bruschetta for breakfast. Cut the baguette into half, then put butter and garlic sauce. Feel free to put different things, I put slices of cucumber, and then chopped tomatoes, season with salt and pepper, then put some chopped ham. With a final touch of Parmesan cheese and dry parsley. Another one, I want to do with egg. Place some slices of tomato, and then put the raw egg in the middle of those slices, same thing season it with salt, pepper, dry parsley and Parmesan cheese. Put them in oven under 180C for 15-20 minutes. Sprinkle with some chopped spring onion to serve.

For dinner, I’m thinking to do a chicken dish, but then I ended up with cooking beef. Just because I found this Gordan Ramsay recipe and would like to do it! Slow cook beef short ribs, seems more yummy than chicken! It’s a bit hard to get the fresh beef short ribs, I just found them at this Meat Master shop and they sell all kinds of meat. This one is frozen, so it took me some time to defrost.

Season the beef short ribs with salt and pepper, then fry them with olive oil, make sure all sides are nicely fried. Cut a whole garlic into half and fry it together with the ribs, then put some tomato purée in the pan and cook a bit. Then pour one full bottle of red wine into the pan and let it cook for 15 minutes, until most of the wine are gone. Pour 1 litre of beef stock into the pan, bring it to boil, then wrap the pan with foil and place the pan into the oven. Cook for 3 hours under 170C.

Before serving the ribs, get the side dish ready. I am adding some spinach to this dish, as I feel is lack of vegetable. Heat the pan with butter, then put some finely chopped garlic, and then fry the spinach until they turn soft. Season them with salt and a touch of sugar, place them on the plate as side dish. Now, get the pancetta fried in a pan with olive oil, when they turn golden brown, add the brown button mushroom which cut in half. Fry them until they are done.

Get the pan of ribs out of the oven, place the ribs one by one in the plate. Use the sieve and pass the garlic through and pour the sauce through the sieve as well. If the sauce is too thin, need to cook it for a while and make it thicker. Pour some sauce on the ribs, then put the pancetta and mushroom on top, and garnish it with the finely chopped parsley. The longer you cook, softer the meat.

Sunday brunch idea, making use of leftover

IMG_5393I always do not want to waste anything, of course we should not waste any food, as a lot of people in the world are suffering from starvation. I always try to go through the fridge to make sure I finish up with everything.

Sunday is a day to relax and chill, so it is good to be lazy. You can go out for brunch, but I always like the idea to stay in. Sunday brunch is fun to cook, as there are lots of easy and fun dishes you can come up with. I found some leftover in the kitchen from last night, baugette, some arugula, cherry tomatoes and a bit of goose liver salami. Let’s do something with all these, let’s do a bruschetta!

Cut the baguette in slices, and heat up the pan with some butter, better use the grill pan, so that can create beautiful grill marks on it. When both side of the baguette are done, place them on a board or plate, up to you in terms of presentation. Fry the salami as well if you like, no need to fry for too long, just a touch. Or, you can replace samali with pancetta, that can do too. But pancetta you have to fully cook them. Then, fry the eggs in the pan, and I kind of like it in a free style, not beating them, but just mixing them freely in the pan when I am frying. It’s more fun, and a bit uneven, to make it more interesting, and don’t forget to season them with a bit of salt and pepper. With the eggs, of course you have to be quick, unless you are more a well done egg kind of person.

Place scramble egg on top of the baguette, then add a bit of arugula, salami, half of a cherry tomato, finish up with a touch of chopped spring union on top, as well as a touch of parmesan cheese. More black pepper at the end always make it visually looks better and taste better as well.

This is very simple, and just take 15 minutes to cook! As the most important thing is get rid of all the leftover, you can edit it and come up with your own version.