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Sunday homemade dinner is back!!! Slow cooked beef brisket with salad and grilled corn

It’s been a while…… I was too busy after moving to this new home, we’ve spent few days to build some furnitures in the dining room as our second kitchen, because I need an oven to cook some of the dishes. There is no space in the kitchen to place the oven, so we have to create an area in the dining room for me to cook, we call it The Western Kitchen. Moreover, I always fancy to have a large fridge, with the space we have in the dining area, we can afford to put that. See the Western Kitchen vs the Chinese Kitchen.



That’s not the major reason to keep me busy, actually the big project was building the home music recording studio at the second bedroom with my husband. Our living room and dining room were literally filled with stuffs for the last 3 weeks. Full of building and construction materials, and we finally cleaned up the entire area when the studio was nearly done few days ago. Finally, I can go back to Sunday cooking, or more cooking!

Since I’ve got the oven running, I would like to cook something with the oven. I decided to do a slow cook dish, my husband likes beef brisket, so instead of the Chinese style, I would like to make the western style for him.

First of all, we need to get some good beef brisket, and I don’t want to get them at the wet market because they are always warm. I get some good organic one from New Zealand, around 2 pounds, which should be good enough to serve 4 people.

To cook the beef brisket, let’s get them clean and season them with salt, pepper, oregano and thyme. Heat up a pan with some butter and olive oil, then fry all the brisket until they turn brown. On the other hand, heat up a dutch oven with some butter and olive oil, then put 2 chopped onions in it and fry until they start to cameralise. Then add all the beef brisket and one entire garlic cut in half, now add some red wine and zimmer for few minutes until the wine is absorbed by the beef. Then add 2 cups of beef broth, some Worcestershire sauce and soy sauce, few bay leaves, bring it to boil then cover the lid and place the dutch oven into the oven and cook for 2.5 hours under 160C. If you found it with a lot of broth after 2.5 hours, you can cook with the stove and thicken the sauce a bit.

For the grilled corn, cut the whole corn in half, place them ina tray with foil or cooking paper. Season the corn with salt and paprika, then coat the corn with olive oil and add some butter on top. Place the corn in the oven under 210C for 20 minutes or until they are nicely cooked the way you like. Serve the beef brisket with some green salad and together with the grilled corn. I like to use the beef broth as salad dressing, but my husband like to use the Thai salad dressing for the salad. 

He loves the brisket šŸ˜‰

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Sunday dinner – cod fish and chorizo in tomato sauce and mixed brown riceļ»æ

It’s been few weeks that I was focusing on cooking healthy food, this is the first week after a while that I try to cook something different, not saying that I am cooking some unhealthy food….. lol….. I will try to stay with healthy, but not vegetarian or vegan for this week.

I am thinking to cook a fish dish, instead of always cooking salmon, maybe cod fish is an option for tonight. I am going to do a tomato sauce with chorizo, onion and celery, then to serve it with mixed long grain brown rice. Still sounds healthy, right?

So, heat up the pan with some butter, and then put the minced garlic and diced onion into it, fry them until they start to caramelise. Then, add the chopped red chili pepper, chopped celery and diced chorizo, fry them a bit, and then add the diced tomatoes with some tomato puree as well if you want to have a stronger taste. Add some water and bring it to boil, season it with salt, pepper and some pripika. On the other hand, also season the cod fish with salt and pepper, then add the cod fish in and cover the lid, let it simmer for around 10-15 minutes and remember to flip the fish over in the middle of the way.Ā  On the other hand, you should have get your rice ready, I am using rice cooker, so it’s easy and quick.

When the cod fishes are ready, serve them with rice and garnish it with some parsley.

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Sunday dinner – chicken and avocado wrap


Tonight’s dinner definitely would love to stick with the theme of healthy, but would like to add meat into it. My husband was doing a lot of juicing and cut down the amount of meat by eating almost only plant based raw food. Tonight maybe good to go with chicken, but not beef, as we would really like to minimise having beef in our diet.

So I decided to cook something with chicken and avocado, they are a good mix in terms of pairing. Just thinking what should I make with the two, and I decided to make burittos with them. Instead of tortilla, I got this healthy oat wraps at the supermarket and they are super light which should be a better choice than tortilla.

To heat up the pan with a bit of olive oil, add minced garlic and diced onion into the pan, then add diced chicken into the pan when the onion started to turn brown. Stir fry everything until the chicken is done, set them aside and let them cool down a bit. Get the rest of the ingredients ready, halved the avocado, remove the stone and cut them in dices. I just found out the other day that you can keep the avocado with the seed in order to avoid it turning black. That’s a really good trick, instead of putting lemon juice in it, just simply let the seed stay with the avocado. 

Now, get the oat wraps out, you can use tortilla if you prefer to keep it original. Lay the chicken, diced avocado, diced mozzarella, a bit of sour cream and some chopped coriander carefully on the wrap. Then wrap it and roll it nicely, and place it on the grill pan to pan fry until it turned crispy. 

You can serve it just like that or with some salad, freshy and healthy!

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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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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, ę°“ē…®ē‰›č‚‰ 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ꤒ and éŗ»ę¤’, 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 å°ę£ čœ, 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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It was a tough week – cooking something light for Sunday dinner

The second Sunday night cooking after we came back from 2 weeks holiday in Germany. That week was so tough, as I was going through the laid off issue at work, too crazy and tired to deal with. Finally weekend, and I did feel a lot better! Craving for Japanese, and I wanted to cook this miso black cod for quite some time, why not doing it then?!

I was thinking to make the vegetable udon which is light and my husband loves it! So, miso black codĀ andĀ vegetable udon for sure! Let’s see what else should I cook? The first place I go check out was that store right next door, selling Japanese imported food. I found what I needed for udon and black cod, I also found some Japanese green pepper which is hard to find in those regular super market. On top of that, I bought this chicken sausageĀ Ā with chicken bone on it. Nice touch, but let’s see how does it taste.

First of all, we needĀ to marinate the black cod. I was trying to follow the recipe of Nobu, but then I realised that I should marinate the black cod 3 days in advance!!! Errrrrr……… forget it! I am going to marinate that for 2 to 3 hours only, that’s the best I can do now, and see how that going to taste. I might try to make it 3 days in advance next time. I do not have mirin with me, so I just heat up some sake, let it burn and then add white miso paste and sugar. Cool down the mix when everything is fully dissolved, and put the black cod in the sauce and let it marinate for few hours in the fridge, of course the best would be 2 to 3 days. I am going to cook the fish with the sous vide, so place it in the vacuum bag and bathe in 50C hot water for 18 minutes. Then fry it with butter in a hot pan until both side turn brown, and I have to say it is really tasty!!! Next time I will try to marinate them for 2 to 3 days and see what is the difference.

Before eating the black cod with vegetable udon as main course, I cooked the Japanese mini green pepper and chicken sausages as our starter. I am not going to write about the udon, as I had this in one of my blog already. For the green peppers, it’s easy, instead of grill them, I fry them with hot pan, and simply season them with salt, pepper and some paprika. They are just so delicious, and we can just keep eating them if we have more! The chicken sausages are also quite tasty, I should come up with my own one next time. Keeping the bone and use the chicken meat to make my own sausage!

Go with cold sake, and what a nice Japanese dinner!!!

 

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First cooking in 2017, let’s make it big! Even for our dogs……

 

French Onion Soup

 

This is my first cooking in 2017, I was thinking to have a great start in 2017, kick it off freshly with some nice cooking in order to celebrate my one year anniversary of this blog, which ended up with a lot of my posts are based on my cooking.

This was the Sunday cooking on 8th January, the first Sunday at home after we got back from our Christmas and New Year holiday in Germany. Unfortunately, I got laid off last Monday, the day after this Sunday cooking. It took me a week to get over the entire thing and put myself back on track, and finally I felt a lot better and want to write this down before I forget what I’ve cooked.

So, I was trying to make it big for my first Sunday cooking! I was thinking to do a main dish and an onion soup, I love onion soup especially during Winter time. I would love to learn how to make it, so I started to search some recipes online the night before, and I found two recipes that I would like to base on. First of all, we definitely need A LOT of onions, that recipe on youtube is usingĀ a lot of onions. But I guess I’ve been using maybe a bit too much, and the soup ended up full of onion but not much soup. I guess I should have a better control of the proportion between soup and onion to start with. I was using 4 big onions to go with 1 litre of beef stock, I guess I can cut down 1 big onion next time and see if that will be better. So, heat up the Dutch oven with someĀ butter and a touch ofĀ olive oil, pour all the chopped onion into the Dutch oven, season them with some salt and fry them until they are allĀ caramelised. Add some dry white wine or apple cider vinegar, followed by some flour, then mix them well with the onions. Stir in the beef stock, and add a handful of herbs, bay leave, rosemaryĀ and thyme. Let it simmer for around 15 to 20 minutes, season with salt and a touch of brandy, adjust the taste until you think it’s good. I also add some sugar, as I also see people adding sugar in the other recipe, that’s why you really have to taste it and adjust it according to your taste buds. Then, transfer the soup in a bowl and place the toasted bread slice with butter and garlic on top of the soup. Add some parmesan cheese on the bread, and then cover the entire bowl with GruyĆØre cheese. Place that in the oven with maximum heat and bake for few minutes until the cheese start to turn brown. Save the rest of the soup and you can still have it a day later by repeating the last step in oven.

For the main dish, I would like to cook a meat dish. I was searching the recipe from Gordon Ramsay, and I found this roasted pork loin with lemon and sage, looks easy and delicious. You just need to score the skin of the pork loin, and that cut it on the section and open it up. Season it with salt, pepper, garlic, lemon zest, sage, parsley, and some olive oil, then roll it up and close it with cotton. Season the outside with salt, pepper, olive oil and sprinkle with a touch of thyme. Place it in hot oven around 210C for 45 minutes, and there you go, so quick and easy!

I’ve cooked thisĀ Fondant Potatoes to go with the pork loin, which it turned out so tasty! Try to get potatoes with similar size, and chop them into a truck shape. For the cut outĀ of the potatoes, I’ve cooked them for my dogs, not a waste. This is also very simple, but very delicious. Heat up the pan with butter, fry the potatoes until both side with a touch of brown and season them with a touch of salt. Pour in chicken stock, cover around 1/3 of the potatoes, add in some fresh thyme. Place the pan into the oven under 220C and bake it for 25 to 30 minutes. Monitor the chicken stock, and add some water if the stock becomes too less. Serve them with the slices of pork loin.

Roasted Pork Loin and Fondant Potatoes

I also cooked something for ourĀ two labradors. I am thinking to get rid of the kibbles and canned food byĀ just feeding them home made dog food starting from 2017, which is one of my new year resolution! I started to do a bit of research to see what to cook for them and what is suitable. Before completely getting rid of the kibbles and cannedĀ food, which I still have few KGs left. I am buying time to explore the kind of dog food should prepare for them. Of course there are different strategies out there, but I do believe the base is pretty much based on a balance between meat (protein), vegetable and starch (carbs). One of our doggie is food allergy, she should avoid eating carrot, rice, pasta and etc. Therefore, I have to be extra careful to see what to feed her.Ā With the balance between the three key ingredients, I decided to cook with minced beef, potatoes, green beans, hard boiled eggs with egg shell. Boil the potatoes in hot water, then add minced beef. For the green beans, I steam them and then chop them into smaller pieces, which should be easier for them to digest. I just learn that is good to feed your dogs with egg shell, as there is good amount of calcium that you can get from the shell. This is my first attempt, other than the regular dinner I cooked for them every Sunday with just potatoes and salmon. They just loving it and finish the bowl so quickly that I almost have to slow them down! For the leftover, store in the fringe and that’s enough to feed them for 2 more days.

Dog Meal