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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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Heathly Sunday dinner – brown rice with minced pork and aubergine

Tonight, I would like to cook something healthy! Well, that’s what I always try to do, cook healthy food! I am getting this idea from Jamie Oliver and change a bit to my version.

First of all, to cook the aubergine in hot water to make them soft. It is difficult to find aubergine with nice shape, they are all long and lean, which is hard to use the skin the bake later on. That’s why I decided to not keeping the skin. On the other hand, cook the brown rice and get them ready. 

Preheat the oven to 180C. Now, heat up the sauce pan with olive oil, then add the minced garlic, red chilli and onion. Fry them until they start to turn brown, then add the chopped mushroom, and the minced pork to fry everything until they are done. Add salt, ground cumin, oregano and fresh dill for seasoning. Now, mix the cooked brown rice and the aubergine into the sauce pan and stir them well. Taste it and adjust. 

Put the mix in the oven and bake for 20 minutes. Meanwhile, get the tomato sauce done. Heat up the pan with olive oil and a bit of garlic, add one can of plum tomatoes in and then some brown sugar. Cook and stir them until they are done.

When the rice mix is done, serve them on a plate with the tomato sauce on top, some feta cheese and some fresh dill as garnish. 

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My spicy version of Spaghetti Bolognese

I’m missing spaghetti bolognese, haven’t cooked that for quite some time, so would love to make it for tonight. Funny though my husband is also craving for this dish, he is happy that I am cooking this tonight!

I would like to make a spicy version tonight, both of us like how it tastes, a bit spicy! To cook the sauce, heat up the sauce pan with some olive oil, then add minced garlic. Add all the vegetables in, finely chopped onion, carrot, celery, and some red chilli pepper, cook them a bit, and then add the minced pork and beef. Cook it for a while, season it with thyme, oregano, salt and black pepper. Add some red wine and let it simmer for a while, then add plum tomatoes in. Let the sauce simmer and cook for around 15 to 20 minutes. Add water in between if you feel the sauce is too dry. Cook the spaghetti according to the package and mix them with the sauce when they are ready.

Serve the pasta with shredded parmesan cheese and a bit of basil. We love the spicy version and it tastes better than the non-spicy one.