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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 vegetarian Sunday dinner – potatoes and cucumber salad in yogurt dressing

Lately, we really prefer to eat less meat, and more vegetable and plant food. After watching A Plastic Ocean, What the Health, Cowspiracy, who else has the appetite for meat or even seafood? The world is really sick, everything seem polluted and everywhere is having problems. I am not saying that I am turning to a vegetarian now, but I think eating less meat is a good act. 

Let’s go for a very healthy Sunday dinner with a potatoes salad. My husband is a big fan of potatoes salad, because of where he is from, Germany! And I know he loves this salad, as always remind him of his mother, that’s how she used to do potatoes salad.

First of all, we have to cook the potatoes. There are few ways to do it. You can chopped them in cubes first, then boil them in water or steam them, until they are cooked. You can also boil or steam the entire pototes and roughly cut them into cubes after they are cooked. Make sure you season them with some salt, and then let them cool down or even chill them in the fridge. Depends on how would you like to eat your potatoes, if you would like them a bit warm, no need to chill them too much. 

To prepare the rest of the ingredients, get a big salad bowl ready, and place everything inside. Thinly sliced cucumber, thinly sliced onion, diced celery and two hard boiled eggs cut in cubes. Mix all ingredients well, together with the potatoes as well. For the dressing, mix Greek yogurt, mustard, salt, garlic powder, half lemon juice, fresh finely chopped dill or dry one, finely chopped spring onion and finely chopped parsley well, then pour the dressing into the the salad. Mix the dressing with the salad and serve it with garlic bread. 

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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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Thai again – roasted pork spare ribs with green papaya salad

I really tried my best try to catch up with my writing! This Thai dinner was on 22nd January, but I did not manage to put this up on my blog that day or not even the day or the week after! It’s Chinese New Year’s holiday now, I am trying my best to catch up with my blog and try to finish with those that are still missing, before I forgot how to even cook the dish….. lol

First of all, we have to marinate the pork ribs. Put all ingredients in the food processor and blend it, ginger, garlic, shallots, spring onion, coriander, soy sauce, fish sauce, salt, ground black pepper and brown sugar. You will get a very thick paste, taste it and see if you like it, if not you can still adjust the taste a bit before you go to marinate the ribs. Put the pork ribs in a zip lock bag and pour the sauce in, make sure all the pork ribs are in the sauce, massage the ribs with the sauce and place the bag in the fridge and let them marinate for at least 2 hours before cooking. Preheat the oven under 180C, lay the ribs out in a pan or tray and place it in the oven for 1.5 hours. Rotate the ribs every now and then, to make sure it is not getting burnt on one side.

To go with the pork, I would like to have the traditional Thai green papaya salad. The key ingredient of course is the green papaya, make sure you get one is green enough to make the salad, not the ripe one. Peel the green papaya, cut it in half and clean up the seed inside. Use the grater to shred the papaya, or you can simply use a food processor to do the job. For the long green beans, coarsely chopped them and steam them for 2 to 3 minutes until soft, set them aside until they cool down. For cherry tomatoes, cut them into halves. Mix the green papaya, green beans and cherry tomatoes in a large bowl, add some mint leaves and chopped red chilli pepper. For the salad dressing, it’s mix of soy sauce, fish sauce, lime juice, brown or palm sugar and a bit of mince garlic.

When the pork ribs are done, serve them with the green papaya salad as a base with the dressing. I also have a glass of mojito to go with the dish, even mojito is not really Thai, but I found the mint leaves taste matching very match with the dish. Enjoy~

 

 

 

 

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Second day of CNY – let’s have something hot hot hot!

The second day of CNY, it’s also a sunday, let’s keep the cooking going!!! When I was thinking what to cook, suddenly this dish come up, 水煮牛肉 poached beef in hot chili oil! I don’t know why, it’s good to have something Chinese and in red colour for CNY! My husband loves hot and spicy, so I guess should be good!

Actually for the authentic Sichuan style, should be with different kind of chilli pepper, it should be a mix of the dry one, the fresh chilli pepper and other pepper, such as zanthoxylum 花椒 and 麻椒, which I am not even sure what is the name in English, that’s where the numb kind of spicy coming from. Anyway, I cannot find different kind of chilli pepper, not even the dry one, so I can only cook with the fresh one.

I am thinking to cook this with udon as well, as my husband loves udon, and somehow I found that is the best to match with the beef. Cut the beef in thin slices against the grain, marinate them with egg white, pinch of salt and some flour, and let them sit in the fridge for 30 minutes. Heat up the wok with oil and fry the fresh hot chilli peppers a bit, and then remove them and put them aside. Chop them up in small pieces, we will use them in the end. Now, use the same oil to fry the vegetable with high heat, I am using 小棠菜, similar to pak choy, but you can replaced it by other vegetable. Fry until the vegetable is almost done and season it with salt and a touch of rice wine, don’t over cook it, then add the spring onion into it and fry a bit. Place the vegetable in a large bowl or pot, that will be the base of your dish. 

Let’s start working on the red hot chilli oil! Heat up the oil, add ginger slices and garlic slices, and then 3 big tablespoon of chilli bean sauce. Fry them a bit, and then add some water, let it cook for a while. Then, add chicken stock and bring it to boil, and let it simmer, add white ground pepper, soy sauce, chilli pepper oil and chicken stock powder. Taste it and see if that’s what you like, otherwise adjust it. I would like to cook the udon now, so I add them in the pot and cook until they are done. Place the udon in the large bowl on top of the vegetable. Now lower the heat and place the beef slices into the soup, let the heat to poach the beef until they are fully cooked. Make sure the beef do not stick together and pour the beef with some soup in the bowl or pot on top of the udon and vegetable. Then place the chopped red chilli pepper and chopped coriander on the top as garnish.

It’s so hot and spicy then I’m so sweating!!!!!

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Thai homemade dinner Part II – barbecued prawns on lemongrass, coconut soup, and steamed mussels

I decided to make Thai food again today, Part II of last week, as there are few dishes that I still want to make but do not have time to make it last week. 

So, tonight I’m making three dishes, one soup, one appetiser and one main course.

Let’s start it off with the soup, it is coconut soup with cauliflower, but I think you can just add other ingredients that you like and make it your own, for example, carrot, chicken, mushroom, and etc. With a pot, bring the vegetable stock and coconut milk to boil. Then, add cauliflower, galangal, lemon grass, kaffir lime leaves, and season them with light soy sauce, fish sauce and brown sugar. Lower the heat, and cook until the cauliflowers turn soft. Serve the soup by adding some chopped chillies and coriander, and a bit a lime juice.

The appetiser is barbecued prawns on lemon grass, I like the look of this dish, having the prawn mixture wrapping the middle of the lemon grass stalk. In order to have the flavour of the lemon grass, lightly cut the middle of the lemon grass in order to get the nice smell out of it. To make the prawn mixture, mix the prawns (slightly cooked, half raw), chopped bacon or minced pork, garlic, a touch of kaffir lime leaves, chopped spring onion, and season with some fish sauce, brown sugar and cornflour in a food processor until it turns dense. Carefully wrap the mixture around the lemon grass stalk, if you feel so sticky, wet your hand with some water. Pan fry them with a pan and serve with the sauce, mixed of white vinegar, sugar, chopped chillies and coriander.
For the main, I’ve made the Thai style steamed mussels. Heat the sauce pan with a bit of butter, fry the chopped galangal, lemon grass, kaffir lime leaves and shallots. Add some vegetable stock and coconut milk, simmer a bit, then add all mussels in, cook 4 minutes with the lit on and then another 2 minutes without the lit. Serve the mussels with some bread and garnish with some coriander.