Green Sunday dinner – caprese fussili pasta

Let’s do green Sunday again!!!! It’s really refreshing and it’s a good idea to keep doing vegetarian dishes on Sunday, just to clean up the system. So tonight I am thinking to do a vegetarian pasta, I tried to search for ideas online, and I found this caprese salad with pasta. Yes! Why not? I love caprese salad, so why not trying make the pasta version out of it?!

This dish is basically very simple, as simple as the caprese salad, cherry tomatoes, mozzarella and basil. You just have to choose the kind of pasta that you like to go with the salad, I suggested to go with something short, like what I did with fussili or even penne. Try not to use something long, like spaghetti or linguine. If you like, you can also use broken spaghetti, but short pasta for sure make more sense for this dish.

First of all, get the fussili pasta ready by boiling them in a pot of hot water, by adding some salt in the water as well. On the other hand, get some olive oil in a hot pan, add some minced garlic, then simply fry the halved cherry tomatoes, and hand shredded mozzarella for about 30 seconds to a minute, season them with a pinch of salt. Basically, you can just eat them raw, so no need to cook them for too long. Add the basil at last, then put all the fussili into the sauce, and mix them well. You can decided to serve it hot right after you cook, or you can have them as salad by chilling them in the fridge. I like to eat it hot right after cooking, season them with some black pepper and garnish with a touch of fresh basil on top. Wala……. so simple and so quick!

Shakshuka – Spicy all day breakfast 

My husband was having a gig last night, djing at one of the event, and he was out until this morning. Usually, what he loves to eat after a night like this, will be something meaty, but I would like to have something vegetarian. I think maybe it’s good to cook something like a all-day breakfast for him. 

This dish is called Shakshuka, it’s a spicy dish with eggs poached in tomato sauce and pepper. I am not sure if I can handle something that spicy for breakfast, but I guess should be fine for night time “breakfast”. This is a very easy dish, you can quickly get it done in half an hour.

Heat up the pan with some butter and olive oil, add diced onio, minced garlic and sliced mushroom into the pan. Season them with a pinch of salt and black pepper, and fry them until they turn brown and dry out. Add diced red bell pepper, chopped green pepper / jalapenos, and minced red chilli pepper. Stir fry them, and then add ground paprika, ground ceyanne pepper, ground cumin and cumin seeds. Now add chopped tomatoes in the pan, add a touch of water or chicken broth, let it simmer a bit until the sauce is thicken up. Create 4 little holes in the pan, then drop the egg into each little hole. Lower the heat and cover the lid, poach the eggs for 5 to 6 minutes. Garnish with chopped spring onion and coriander. Serve the dish with some sliced baguette or toast. 

It’s quite spicy, spicer than I thought. Maybe it’s good to have it in the morning, it definitely can wake you up!

Hubby’s Request – Creamy Tomato Soup

Special request from my husband for tonight’s dinner, he would like to have creamy tomato soup and he just would like to get the ready-made one. Instead of getting the one in a paper box, why don’t I make him a freshly made one?

This easy freshly made soup is super yummy and so refreshing, have a big bowl with some bread, that’s it and it’s good enough for a big guy to last for the night.

I encourage all of you to use fresh tomatoes instead of those tin can ones. I know there are more juices in the can, but the fresh ones are more healthy and with more nutrition. So, first of all, let’s peel the tomatoes, cut a cross on the skin and place them in hot boiling water for a while until the skin started to curl up. Peel all the skin and cut them in quarters. 

Heat up a pot with butter and a touch of olive oil, put some sliced garlic, and striped onion in. Fry the onion until they turn soft, then add all tomatoes and smash them a bit in the pot. Add some chicken stock and a bit of water, cover the lid and boil for 10 to 20 minutes. Add a bit of water in-between if you feel it’s too thick. When it’s done, place the soup in the blender and blend it nicely until it turns into purée. Place it back into the pot and whisk in the cream, or even some cheese if you like. Season with salt and serve the soup with some cream and black pepper as decoration. Can use a touch of parsley to garnish. 

Steamed Crabs with Eggs and Garlic Sautéed Broccoli

I have never cook fresh crab in my entire life, I’ve only cooked hairy crabs in the past, but never manage to open and clean a fresh crab. The major reason is, I’ve never seen my grandma cooking crab, as I was learning how to cook by assisting her when I was a kid. I love crab, so do my husband, let’s try to cook it!

I am thinking to make this dish since long time, steamed crab with eggs. I’ve tried this in Chinese restaurant and I love it, always thinking to cook it one day! But one thing kind of bothering me is, if I have to kill the crab…. I am still not prepared to open the shell of a crab when it’s still alive. I’ve been straggling a bit at the wet market, and I decided to get those are already dead. That makes me feel a bit better, as I’m not the one killing them….

To keep the crabs in good condition, better leave them in the freezer until you want to clean and cook them. Open the shell of the crab and clean them up with toothbrush, make sure you get rid of the heart and the lung. Place the crabs in the middle of the dish, better use a flat dish in order to get the egg evenly distributed. Whisk 4 eggs, add chicken soup and some water into the eggs and whisk them together. Pour the egg mixture into the dish together with the crabs, and cover the dish with cling film which is going to prevent the water dripping in the dish. Now, steam it for 15 to 20 mins with high heat. When it’s done, pour in soy sauce and garnish with chopped spring onion. Heat up some oil and pour it evenly on the dish.

For the Garlic Sautéed Broccoli, start to cook it around 8 minutes before the crabs are done, so you have both dishes ready almost at the same time. Heat up the pan with some butter and a touch of olive oil, add minced garlic, then broccoli. Fry until the broccoli turn soft, can add a touch of water if they are getting brown too quick. When they are almost done, add minced chilli (optional), salt and a touch of sugar to bring out the flavour. 

You can serve these typically with rice. My husband loves the broccoli, as well as the crabs so much! Maybe he is too hungry, lol. Next time, I will try to do the fried crabs with peppercorn! 

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.

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~~~

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.