Bruschetta

bruschetta

Tomatoes are now in season. I found some very nice and ripe ones at the supermarket. They are just gorgeous for a refreshing bruschetta.

Ingredients:

tomatoes (2, chopped), olive oil, basil, olive tapenade, Italian bread.

What to do:

  1. Drizzle chopped tomatoes and basil with general amount of olive oil. Season with salt and pepper.
  2. In the mean time, toast sliced Italian bread.
  3. Spread olive tapenade on toasted Italian bread. Top up with chopped tomatoes and basil.

Smoky BBQ Wings

smoky BBQ wings

It was tasty and tender! The wings don’t take long to cook. Perfect for weekdays.

Ingredients:

chicken wings (1.5 kg), smoky paprika (1 tablespoon), hot paprika (1/2 teaspoon), cumin powder (1 tablespoon), black pepper (1 1/2 teaspoon), ginger powder (1 tablespoon), garlic (2 cloves, minced) salt (1 1/2 teaspoon) and smoky BBQ sauce.

What to do:

  1. Marinate chicken wings with smoky paprika, hot paprika, cumin powder, black pepper, ginger powder, minced garlic and salt for at least 30 minutes.
  2. Preheat oven (fan forced) to 230 degrees Celsius.
  3. Bake the wings for 30 minutes or until just cooked.
  4. Drizzle smoky BBQ sauce all over and serve while hot.

Pork Roast

roast pork 1

roast pork

This is my first time trying to make a pork crackling. Thank god it was successful!

Ingredient:

Pork rack (1.5 kg), olive oil, sea salt, sage leaves (a handful)

What to do:

  1. Preheat the oven to 240 degrees Celsius.
  2. Score the pork rind at 2 cm intervals, then rub with olive oil, sprinkle with sea salt and lay some sage leaves on the meat.
  3. Place in a roasting pan and roast for 15 minutes. Reduce heat to 200 degrees Celsius, and cook for another 1 hour or until skin is crisp and pork is cook through.
  4. Serve with apple sauce or gravy.

Ramen Soup

Ramen Soup 1

Ramen Soup 2

I am really happy with today’s photo. It is beautiful!

I made this chicken and baby shiitake mushroom broth to go with some fresh ramen. It is a ramen soup my parent love to cook. When I was child, every time mom was making a chicken soup like this, you could smell it far away. Heavenly! However, Chicken nowadays is not as fragrant as the old times. Every now and then, that delicious childhood memory triggered my cravings for mom’s chicken soup. I am always on the hunt of the good old chicken. I found this free range corn fed chicken, which has yellow skin and fat. I was a little excited. This looks like “the chicken”. Oh, yes! The soup did smell heavenly while it was cooking. It tasted heavenly, too!

Ingredients:

Corn fed free range chicken (half, about 1.5 kg), baby shiitake mushroom (200 g), water, fresh ginger (100 g), spring onion (2), white pepper corn (1 tablespoon), sichuan pepper corn (1 tablespoon), dried chilli (4), bay leaf (3) and salt.

What to do:

  1. Place chicken and cold water (enough to cover the meat) in a pot, and bring to boil. Let it boil for 2 minutes, then transfer the meat into a clay pot, then tip the water into the sink.
  2. Top up the clay pot with some fresh boiling water (enough to cover the meat). Bring it to boil and the turn the heat down to low, let it simmer. Add baby shiitake mushroom, fresh ginger, white pepper corn, sichuan pepper corn, dried chilli, bay leaf. Season with salt to taste and simmer until the meat is falling off the bone. (Note: use a metal mesh spice container to hold pepper corns and sichuan pepper corns together, so it is not everywhere in the broth)
  3. When soup is down, cook some fresh ramen according to its packet instruction. Serve with the above chicken broth.

Bouillabaisse

Bouillabaisse

I am always looking for new ways to cook seafoods. Bouillabaisse is a French seafood soup recipe which is great to dip some bread in.

Ingredients:

Prawns (a dozen), baby calamari (half dozen), pot-ready mussels (a dozen), olive oil (1 teaspoon), 1 small fennel bulb (thinly sliced), leek (1, dhopped), celery (2 sticks) garlic (1, minced), chilli flasks (1/2 teaspoon), fresh thyme (2 sprigs), dry white wine (1/2 cup), chicken stock (1 cup), diced tomato (1 can, 400g), fresh parsley, salt and pepper.

What to do:

  1. Heat oil in a large pan saucepan over medium heat. Add fennel , leek, celery and cook for 5 minutes or until softened. Add garlic, chilli flasks, thyme and cook for 30 seconds. Add wine and bring to the boil.
  2. Add stock and tomatoes and bring to the boil. Reduce heat and simmer for 5 minutes. Season with salt and pepper.
  3. add mussels and simmer, cover for 5 minutesor until mussels have opened (discard any that do no open). Using a slotted spoon, remove mussels and transfer to a bowl. Add baby calamari and prawns to the pan and simmer until cooked through.
  4. Sprinkle with fresh parsley and serve with toasted French bread.

Stir-Fry of Mixed Mushrooms

mixed mushrooms 1

mixed mushrooms 2

Last time we went out for Chinese, I ordered a mixed mushroom as a vegetarian dish. It was lovely! You can really tell the subtle difference of each kind of mushroom, and yet they all work together perfectly. Simple but delicious. My kind of recipe! I have got to try it at home. The outcome was just like the one I had at the restaurant. It is not hard, everyone can do it.

Ingredients:

oyster mushroom (60 g, break into small pieces), king oyster mushroom (60 g, sliced), shitaki mushroom (60 g, sliced), fresh enoki mushroom (60 g, break into small pieces), straw mushroom (60g, halved), dried fungus (10, soak in hot water 30 minutes before cooking), bok choy (6, sliced), garlic(2 cloves, sliced), ginger (same size as 2 cloves of garlic, sliced), spring onion (2, sliced and save the green part for garnish), dried chilli (1, sliced), canola oil (1 tablespoon), sesame oil (1 tablespoon), corn flour (1/2 tablespoon), water (1 and 1/2 tablespoon), salt, pepper.

What to do:

  1. Pre-soak dried fungus in hot water 30 minutes before cooking. Once it is expanded and became soft, break it into small pieces by hand.
  2. Slice garlic, ginger and spring onion. Save green part of spring onion for garnish. Seed and slice dried chilly. Break oyster mushroom and enoki mushroom into smaller pieces by hand. Slice shitaki, king oyster and straw mushrooms.
  3. In a wok, heat canola and sesame oil at low heat. Add sliced garlic, ginger, spring onion and dried chilli, cook until fragrant. Add the mixed mushrooms, cook untill soften. Then add bok choy and cook for another 1-2 minutes. Season with salt and pepper.
  4. Stir in the corn flour water (mix 1/2 table corn flour and 1 1/2 tablespoon water together), cook until the corn flour water thicken.
  5. Garnish with green onion, and serve as a side.

Seafood Pappardelle

seafood pasta

seafood pasta 2

Pappardelle is a kind of wide and thick pasta and it goes very well with something flavourful and rich. The pasta was coated with rich taste of the sauce, yet the texture and flavour of the pasta come through underneath. It is now on the top of my favourite ingredients list.

Ingredients:

Pappardelle pasta (250 g), olive oil (3 tablespoon),  chorizo (2, sliced), prawn cutlet (a dozen), baby octopus (a dozen), spinach (1 bunch, chopped), brown onion (1, chopped),  garlic (2 cloves, minced), chilli flakes (1/4 teaspoon), Italian whole tomato (1 can), parsley, salt and pepper.

What to do:

  1. Place a large pot of salted water onto boil. Add pasta and cook until al dente.
  2. While pasta is cooking, into a frying pan heat olive oil over medium heat, cook sliced chorizo until browned.
  3. Add onion, garlic and chilli flake, cook until fragrant. Stir in canned tomato and cook for 2-3 minutes.
  4. Add prawn cutlet and baby octopus, turn off the heat as soon as the seafood is cooked. (Note: I used frozen seafood, and they were added in the sauce while they were still frozen. So it took longer to cook them and is easier to not overcook them).
  5. Add chopped spinach and cooked pasta into the sauce, season with salt and pepper and stir to combine.
  6. Serve fresh parsley.