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Homemade typical Cantonese roasted style – roasted pork belly & char siu 

Usually, I cook Western food and put it on my blog. The other day, one of my best friend was asking me, why don’t I cook more Chinese food. The reason is, I used to cook Chinese food since I was a kid, and I feel Western food is more challenging for me. My friends then said that, actually there are a lot of challenging Chinese food and I should cook more on my Sunday cooking and for my blog. OK! Here you go!

I always want to make this sous vide version of char siu 叉燒, and my husband loves to eat roasted pork belly 燒肉. Let’s do both, the top selling meat at those Cantonese roasted restaurants. 

I have to get everything ready 5 hours before dinner time. First of all, it takes 4 hours to cook the sous vide pork collar butt.  For the roasted pork, it takes 1.5 hours. So, let’s get everything going right after lunch. I bought all the ingredients, back home and start getting things ready. 

I started to marinate the pork belly, make sure there is no hair on the skin. Wash it and dry it, then you have to score the skin. Use a sharp knife to score the skin diagonally, or you can use the tip of the knife to stab it. Keep stabbing and make sure it go through the entire skin. Mix some Shaoxing wine and Rose Wine, wipe them evenly all over the pork belly. Then season it with salt, pepper and five-spice powder. Let it sit in the fridge for at least 2 hours, of course the longer the better. 

Now, I go to work on the sous vide char siu. Same thing like the pork belly, mix some Shaoxing wine and Rose Wine, wipe them evenly all over the pork belly. But then season it with salt, brown sugar and five-spice powder. Place them into the vacuum bag and seal, then bathe them in the hot water under 70C for 4 hours with the sous vide slow cooker. 

1.5 hours before the pork collar butt will be done, we can start to prepare the pork belly. Place the meat on a foil with skin up, wrap the foil around the meat by leaving just the skin open. Clean the skin and wipe with some white vinegar, then cover the entire skin with kosher salt. Place the meat with foil on a tray and grill it under 210C for 45 minutes to 1 hour. Then, remove it from the oven and clear up all the salt on the skin. Stab the skin once more time, and remove the foil. Place the piece of pork belly directly on the rack in the oven under 250C for 30 minutes. When it’s done, remove it from the oven and let it sit for a while to cool down, that also help to maintain the juice inside the meat.

Now, when the pork collar butt is done with the sous vide cooking after four long hours. Coat them with a layer of char siu sauce, then a layer of honey and place them in the oven under 250C to grill for 5 to 10 minutes,  turn over the meat in-between to make sure both sides are nicely grilled.

I served them with some lettuce, as I always love the idea of Korean BBQ, eat the roasted meat with vegetables. Lovely!

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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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Sunday dinner – lemon & honey chicken drum sticks with greens 

It’s been three weeks that I haven’t had time to write my blog, was so busy with moving home. It’s never been easy with moving, packing, unpacking and we even have something that we need to build. We’ve moved to this new place for two weeks already, but there are still a lot of building work waiting for us to finish. One major part is my husband’s home studio, we just got some material ordered and hopefully to get that done soon. The other part is my private kitchen, basically is done but I just have to set it up nicely. Hopefully with that, it will be so much more easier for my food blog and for anything that I am going to cook, plus having guests to dine here. Can’t wait for getting everything done!

In order to make my Sunday a bit more easier, cooking something simple will be my target! Tonight, I am cooking this lemon and honey glazed chicken drum sticks, and served that with greens. It is a great dish to serve with rice or potatoes, you can have either one as your option, but I do prefer to have more greens.

The major ingredients of this dish is chicken drum sticks, you can also use the same cooking method for other part of the chicken. Besides that, we also need lemon, honey, garlic, ginger, rosemary, parsley, dark and light soy sauce. For the greens, I used three kinds of green, asparagus, green beans and zucchini. First of all, season the chicken drum sticks with some salt and pepper, and then get a pan ready and heat up with a touch of butter with some olive oil. Add in sliced garlic and sliced ginger when the pan is hot, then add all the chicken drum sticks in and fry them nicely until they start to turn brown. Then, add some dark and light soy sauce, some rosemary, slices of lemon and also squeeze some lemon juice in, cover the lid and let them cook for around 10 to 15 minutes. You can add some water if you feel the sauce is turning too dry, but try not to make it too watery. Add the honey few minutes before you think the drum sticks will be done, do not add the honey too early, otherwise the entire pan will become too sticky too early. When the chicken is done, add chopped parsley and mix them well, save a bit of parsley for the finish garnishing.

On the other hand, we need to get the greens ready, the best way is to start cooking the greens 5 minutes before you finish with the chicken. Heat up the pan with some butter and olive oil, then add in sliced garlic. Stir fry the green beans to start with, then add in asparagus and the chopped zucchini at last. Stir fry all greens until they are fully cooked and season them with some salt and pepper.

Serve the chicken drum sticks with some greens and garnish them with some chopped parsley.

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Having snacks as appetiser for our home party

Last night we have some friends coming over for dinner, they are my uni friends, 5 adults and 3 teenagers, totally 10 of us. Originally we are thinking to have dinner outside, but I don’t want to break my Sunday cooking routine. That’s how we ended up with eating at at our place, so they can also have a taste of my cooking.

In order not to drive myself crazy, I planned to cook something that I’ve been cooking before, except one new dish from me and my husband also helps to cook this chicken wings. So, we ended up with 6 dishes, 2-way chicken wings, chicken sous vide Thai salad, prawn & avocado on toast, Thai pork ribs, grilled potatoes, and jalepanos with bacon wrap. I’m glad that they love everything, and here is the highlight of the two new dishes.

2-Way Chicken Wings, my husband did 2 version of chicken wings because some like it hot and some cannot eat spicy. For the spicy version, mix the breadcrumbs, plain flour, sesame seeds, a bit of salt and a lot of ceyanne pepper in a bowl. Dip the chicken wings in the egg wash, then dip them in the mix until the entire chicken wing is fully covered with the breadcrumbs mix. For the non-spicy version, mix soy sauce and honey in a bowl, marinate the chicken wings in the sauce. Place all chicken wings in the baking tray, and drizzle with olive oil. Grill the wings under 180C for 30 to 40 minutes, then brush honey on the honey version and sprinkle them with sesame seeds. Grill under 210C for 10 more minutes, and they will be ready for serving. 

Prawn and avocado on toast, I guess this should be good to replace prawn with tuna fish, crab meat or similar seafood as well. Cook the prawns on a pan with a bit of water, let them cool down. Cut the prawn in small cubes, place them in a bowl. Add cubed avocado, diced tomato, finely chopped spring onion, lemon juice, some mayonnaise and season it with ground paprika, salt and pepper. Mix everything well together, then serve them on a small toast. Add some ground paprika and parsley flakes as topping when you serve. 

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Addicted to sous vide cooking – salmon and carrot with salad

I don’t have to cook this weekend, as my husband is taking care of the Sunday night dinner. I asked him to cook us the real Chilli con Carne, as he said the one I cooked the other time was not that authentic. He still trying to find the best proportion of the ingredients, as he thought he’d put too much cumin into it. I will wait for his best recipe to share on my blog, and for the time being I would like to take care of writing this long lost Sunday night cooking, sous vide with salmon and carrot, before I totally forget what have I done.

For the salmon, season with salt, black pepper and some ground parsley. Put them in the vacuum bag, seal and cook under 56C in the hot bath for 40 minutes.

For the carrots, melt the butter and then add honey and ground cinnamon for seasoning. Dip the carrots into the mix and put them in the vacuum, seal and cook under 85C in the hot bath for 30 minutes.

Prepare the green salad as the base, mix with cherry tomatoes and some thin slices of cucumber. Season the salad with some salt and pepper and some balsamic vinegar. Sear the skin side of the salmon, and serve together with the carrots on top of the salad.