Friday, October 28, 2011

Fried Egg with Mint Leaves

One Saturday we had Assam Curry Salmon Fish Head for dinner, it was so satisfying. Nowadays Jusco Queensbay does not sell salmon fish head, according to them the salmon fish arrive without a head. So, my only source of salmon fish head is from the wet market. Most of the time, they only have one salmon fish, which mean one salmon fish head every Saturday.

I did not finish all the mint leaves. So, the next day I decided to try some a dish with it. I have heard of fried egg with mint leaves and mint leaves egg soup. So I asked which one he prefer and he picked fried egg. After I tried it, I found that onion is a must. The sweetness of the onion matched with the mint flavour. I shall try the mint soup next time. :)

handful of mint leaves
1/2 - 1 onion
2-4 eggs
light soy sauce
cooking oil

Basically you just need the three main ingredients, mint leaves, onion and egg, but the quantity does not really matter.

1. Fry the onion in cooking oil.
2. Then pour in the eggs.
3. Season with light soy sauce and pepper.
4. Add in mint leaves.
5. Turn the egg and fry for a while.
6. Ready to be served.

Thursday, October 27, 2011

Seafood Porridge

I woke up very late on Deepavali, about 10.30am. That's a record for me! But then recently I found out that I need more sleeping hours. :p
Lazy to go out for lunch, so I decided to make use of whatever was available in the freezer. I found 2 pomfrets and 2 flower crabs. My family gave me these seafood, normally I won't freeze crab. But glad that the crab still looked fresh.

I boiled 1 cup of rice with 5 rice bowls of water and 1 teaspoon of sea salt. Once it was boiled, I turned it to medium heat and slow cooked for at least an hour. Meanwhile, I cleaned the seafood and cut them into smaller pieces. I did not have any spring onion, chinese coriander or even ginger with me. So I skipped everything and just prepared some crispy garlic. By the way, remember to stir the porridge once in a while. When the porridge was ready, I placed in the seafood(crab first then fish) and covered the lid for 2 minutes. Then, it was served in a casserole, sprinkled with some crispy garlic and pepper.

The taste was surprisingly good and the seafood was still fresh. The portion was for 3-4 person(filled two casseroles), but two of us managed to finish it. Try this recipe! The two important tips are:

1. You need to slow cook the porridge for at least an hour to get the right texture. Don't speed up this process by using higher heat.

2. Use fresh seafood, promfets, crab, prawn.

Monday, October 17, 2011

Walnut Paste 核桃糊

Recently I want to eat more walnuts. Besides the normal oat breakfast that I usually recommend(read here), I make walnut paste, almost every week. It is a very famous Cantonese dessert. Here is my simplified recipe.

Walnut paste for two
1. Soak 1 tbsp of white rice in water for 2 hours.
2. Toast about 30 whole walnut in Oven at 120degree for half an hour.
3. Put the walnut and white rice together with the water into blender, add in another 350ml water. Blend it!
4. Transfer it to a small pot and turn on medium heat.
5. When it starts to boil, sweeten with 2-3tsp of sugar. Add a bit of water if needed.
6. Ready to be serve.

Sunday, October 9, 2011

Braised Pork Ribs in Hong Shao Sauce

I could not imagine my last post was dated last year Nov. I better make a post now before it hit one year. :p

Recently I tried to eat more healthy food, therefore most of my home cooked meal are steamed fish, blanched vegetables and chicken/pork rib soup. It was until last Saturday when I finally get bored of steamed fish and decided to have something different for dinner. I braised 1kg of pork rib and finished it in two meals. Like it! A good change from the "tasteless" healthy food. ;)

Stir fry minced garlic, minced shallot and minced ginger in cooking oil until fragrant. Then, add in star anise and cinnamon stick. This was followed by adding in pork rib, oyster sauce, light soy sauce, salt, sugar, pepper and enough water to cover the pork rib. Once the sauce is boiling, turn to medium heat and cover the wok. Simmer for an hour but open and check every 15 minutes to make sure that it did not dry up. Add more water if needed. Ready to be served after an hour when the pork rib is soften.