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Hong Kong Style fried beef flat rice noodle

乾炒牛河 is one of the most popular dish in Hong Kong, or any where you go that serves Cantonese cuisine, I guess it’s not difficult to order this in a Cantonese or Chinese restaurant. 

The most important ingredient is the flat rice noodle, as it is a bit difficult to buy the fresh one. There are shops selling freshly made noodles, rice noodles and wonton wrap, try to explore that in your neighbourhood or otherwise try to see if you can find that at the wet market. I have to say, you can only do this with the freshly made ones, if you are using those dry ones which are not good enough. Not sure where can you get this in other countries, maybe in China town? 

First of the, cut the beef in thin slices and follow the grain. Marinate them with dark soy sauce, sugar, corn stratch and some water, for at least 15 to 30 minutes. Meanwhile, make sure you separate each flat rice noodle within sticking together. When you are ready with all key ingredients, onions in strips, bean sprouts, spring onion, and get the sauce ready, light soy sauce, dark soy sauce and sugar. I also like to add a touch of spice, so I add a bit of red chilli pepper which is totally optional. 

Heat up the wok with some oil, get the beef fried quickly in hot temperature until they are almost done. Set them aside for later use. Then, get the wok ready again with some oil and fry the onions until they turn soft, then add the bean sprouts and fry until they start turning soft. Now add the flat rice noodles into the wok, stir fry them with onions and bean sprouts. Watch out after you add the mixed sauce, as there is sugar in it and things will started to get burn and sticky easily, so we have to act really quick. Add in the sauce, keep stir frying and then add in the beef, chopped chilli and spring onions. Fry until the beefs are done, and serve the noodle with some sesame seeds and a touch of chilli sauce.

I also would like to have more vegetables, so I was having that with some choy sum. Guess this fried rice noodle should be much more healthier than those ones that we used to eat at cha chang tang, this is not difficult at all, you can also try to make it at home 😉 

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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!

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Healthy Sunday dinner – vegetarian pasta

2017 seems not to be on my side, after getting laid off, I just got another piece of information that our landlord would like us to move out. Why everything have to come at the same time? Well, we always should look into the bright side, but sometimes it’s a bit too much and hard to stay positive all the time. I will try but it’s a bit tough these days.

I was busy with flat hunting this weekend and do not have much time to think about what to cook. So, I just come up with something very simple and healthy, in order to fit into our healthy theme lately. A vegetarian pasta – tri-colour fussili with asparagus and mushroom. 

The ingredients are very simple and of course based on vegetable, asparagus, mushroom and onion are the key ingredients and of course the tri-colour fussili. Bring a pot of hot water to boil and ready for the pasta. Heat up the pan with a touch of olive oil, then add sliced garlic and chopped onion in the pan, fry until the onion start to turn brown. Then, add the chopped red chilli pepper and mushroom, fry them and squeeze some lemon juice in. When the mushroom turned soft, add some white wine and cook a bit. Finally, add the chopped asparagus in, cook them a bit and then add a bit of salt. The sauce is basically ready and you can just add the pasta when they are done, don’t forget to add some chopped parsley. Mix the fussili pasta well together with the sauce, and serve them with some roasted pine nuts on top to add a touch of nutty texture.

I found this pasta particularly light and healthy! You can also use this as a salad, chill them and then mix with some salad to eat as a pasta salad.

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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.

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Sunday simple dinner – Chicken and Asparagus Penne

I was planning to cook this simple pasta on Saturday night, and was thinking to cook something more complicated on Sunday night. But then, I ended up with something else on Saturday night, so I have to save the ingredients for Sunday dinner. Not bad, so I get more time to do other things, like shower my two dogs.

What we need for this dish is chicken fillet, asparagus, cherry tomatoes, garlic, red chili if you prefer spicy, parsley and penne pasta. I do prefer to get the bigger version of asparagus, but I could not find it and I have to go for the smaller / thinner version.

Boil a pot of hot water for cooking the pasta, get a sauce pan ready on the other hand by heating it up with some olive oil. Start it off with the mined garlic, and then add the asparagus, cook them for a while until they started to turn soft. Add the chicken into the pan, let them fry a bit to get the surface cooked first. Then, stir fry them and add red chili, season them with salt, pepper, rosemary and ground paprika. Cook until the chicken is done, add the cherry tomatoes and more olive oil for the pasta later on.

When the penne pasta is done, drain the water and mix the pasta into the sauce pan. Add parmesan cheese and chopped parsley, then mix everything well together. You can serve the pasta with some more parmesan cheese and parsley on top as garnish and extra flavour.

 

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Refreshing spaghetti with lemon, prosciutto and arugula – perfect for Summer!

Continuing my Summer dishes idea for hot Summer here in Hong Kong, I was thinking to cook a simple but refreshing pasta. Pesto pasta could be a good option, but seems too regular and kind of boring. Trying to get some inspiration…  browsing on internet to see if there is anything to reference to? Found this recipe, spaghetti with lemon! This is quite new to me, I would never think of doing pasta like this, maybe I should give it a try.

The ingredients are pretty simple, spaghetti, lemon, prosciutto, arugula, parmesan cheese, parsley, garlic, red chili and butter. First of all, you can start with boiling a big pot of water, and get ready for cooking the spaghetti. While waiting for the boiling, let’s get the lemon ready, get some lemon zest from one lemon, then get the juice out of it. Take another lemon or half lemon, depends on how much acidity you want to add to your dish, cut the lemon in slices. When the water is up to boil, add salt and cook the spaghetti according to the cooking time on the package, then drain them but save some pasta water for later. Put all spaghetti back to the sauce pan, pour some pasta water into the pasta and add butter, a bit of olive oil, lemon zest, lemon juice, minced garlic and some red chili or red chili flakes, give it a good mix, and feel free to add some pasta water if you feel is needed. Then, add lemon slices, prosciutto, parmesan cheese and chopped parsley into the spaghetti, and finally mix them nicely, then serve them with a touch of parsley on top as garnish.

My husband think this dish is a bit too sour, you definitely can adjust the dish with the amount of lemon juice and lemon slices to make it less sour. But I kind of love the freshness from the lemon, especially for Summer time!

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Refreshing green sauce . chimichurri to go with the steak

Hot Summer here in Hong Kong, thinking to cook something refreshing for our Sunday dinner. A refreshing green sauce, chimichurri could be a nice idea, to go with the flank steak, and served with some grilled vegetables instead of salad.

Well, actually chimichurri sauce is something that we can cook in advance, it’s fine to make more than what you need and the trick is to chill them in the fringe. Use it when you need it for the steak and actually it is also nice to use as dips for your bread. Make sure you have some chimichurri made few hours or days before you use them, put them in a glass bottle in the fringe.

How to make the chimichurri sauce is pretty simple, just put all the ingredients in the food processor to finely chop and blend them. The ingredients are, parsley, oregano, garlic, shallot, green chili or jalapenos, red chili, lemon zest but this could be an option, good amount of olive oil around 100ml, red wine vinegar or white vinegar and a pinch of salt, please adjust the amount of chili or jalapenos, it all depends on the level of spiciness that you can take. When the sauce is well blended, leave it in the fringe for a good couple of hours at least, before serving.

On the other hand, you can prepare the vegetable. I was cooking with some brussels sprouts, corn and some mini peppers. Cut the corn in half, slice the mini pepper and remove the seeds, place them in a tray and brush them with some melted butter, or add some olive oil to make sure there is enough oil there to grill them. Season them with a bit of salt and pepper, then place them in the oven under 190C to grill for around 25 mins. I cooked the brussels sprouts with butter in a saucepan, just fry them until they are soft and cooked, season them with some salt and pepper as well.

For the flank steak, season them with salt and pepper before cooking. Make sure the steak is defrost and with room temperature before cooking, in order to avoid having raw and cold meat in the middle of the steak. Make sure the pan is really hot and fry both side for 2 to 3 minutes on each side, and let the meat stay medium cooked. Do not cut the meat right away, try to let the juice sit inside for few minutes, then cut the steak against the grain in order to keep it tender, in that way the steak should be less chewy. Serve the cut flank steak with some chimichurri sauce on top, and some grilled vegetable aside.