Found this interesting recipe on wokkingmum.blogspot.com and would love to try it one day.
2 Chicken Drumstick, deboned
4 stalk Spring Onion, only the white part, bruised
2 slice Ginger
1 tablespoon Chinese Cooking Wine (like 绍兴花雕酒)
11/3 teaspoon Salt
300ml Chicken Stock
2 slice or 7g Angelica Sinensis Gui 当归, use as it is or grind into powder
6 Red Dates 红枣
10g Wolfberries 枸杞子
100ml – 300ml Chinese Cooking Wine 绍兴花雕酒, add according to your preference
Salt and Sugar to taste
How to do it:
Bring all except wine, salt and sugar, in seasonings to boil.
Reduce to a simmer and continue to simmer for 20mins.
Add salt and sugar to taste.
Add wine after the simmered seasoning has cooled.
Chill the seasoning for later use.
Meanwhile, flatten and tenderize the chicken using a mallet or the back of the knife.
Pat dry with paper towel before adding the marinade.
Marinate for at least 30mins.
Prepare a sheet of foil with baking paper for each piece of chicken.
Roll the chicken as tightly as possible.
Wrap with foil with baking paper inside.
Steam chicken roll for 25mins or till completely cooked.
Remove foil and baking paper.
Plunge steamed chicken rolls together with the sauce into the chilled seasoning prepared earlier.
Let it sit in the seasoning till completely cooled.
Refrigerate till chill or over night for better results.
Sliced and serve chill.
Hands up for those who love Mac’s scrambled eggs! I know I have loved them since young. I learnt to make it through online recipes and concocted my own method, here it is.
Ingredients (serves 2)
- Break eggs into a bowl and stir them gently, don’t want any bubbles there.
- Melt the butter on a low heat, in a non-stick pan.
- Add in the eggs, and start stirring them, making sure to stir the cooked egg at the bottom of the pan up. You can lift the pan off the fire if you feel it’s cooking too quickly.
- Once the eggs are half cooked, add in a dash of milk to cool the eggs down, it also adds taste to the eggs.
- Add in cheese once the egg is more or less ready to be eaten.
- Once the cheese has melted, plate and serve.
I’ve always loved eating eggs. In my free time in the past, I’ve done some research on different ways (easy ones, of course) to cook them. I stumbled on this recipe from Wokkingmum, and she explains how to cook the egg in two parts: Part 1, Part 2.
Here is my own explanation of both parts of the cooking process after trying out both recipes.
First of all, you want to boil the eggs before marinating them.
- Bring a pot of water to a low boil, gentle bubbling.
- Use a spoon to lay the eggs in the pot of water gently, to prevent any cracks in the eggs.
- If you are using refrigerated eggs, leave them in the pot for 15 minutes, uncovered. For room temperature eggs, just leave them in for 9 minutes, uncovered.
- Remove eggs and place them immediately into a bowl of ice water to stop the cooking process.
- Peel off the shells of the eggs gently.
*edit: I found that using room temperature eggs (small ones) at a low boil, you would need at least 9 minutes to make the whites firm enough for easy peeling.
- Adding a pinch of salt to your water helps make the peeling easier.
- Swirl the eggs around while they are cooking in the pot, so that the yolk does not descend to the bottom and get cooked too quickly.
Next, we move on to the marinade.
Marinade for 2 Lava eggs:
5 tablespoon Light Soy Sauce
3 tablespoon Water
3 tablespoon Mirin
2 tablespoon Brown Sugar
1 teaspoon Superior Dark Soy Sauce
*edit: I realised that the original recipe made my eggs too salty, and has since increased 1 table spoon of mirin and 1 tablespoon of brown sugar for each table spoon of light soy sauce. I also added about half a cup of water to my mixture.
How to do it:
- Combine all ingredients in a pot and bring to a simmer.
- Once sugar has melted, let the marinade cool completely.
- Place 2 lava eggs in a zip-loc bag and carefully pour the marinade into it.
- Carefully squeeze all the air in the zip-loc bag out (ie, no air pockets) so the eggs will be completely in marinade.
- Marinate for at least 3 hours or overnight.
- To serve, drain eggs from marinade and cut into half.
I’ve made this dish before, and it was great! Found a similar recipe from noobcook.com. Craving for it again!
- 5 half-shelled scallops if using frozen, thaw before use
- 60 grams mentaiko sacs aka pollock roe (明太子 )
- 1 tbsp Japanese mayonnaise
- 40 grams shredded mozzarella cheese
- a few stalks hon-shimeji mushrooms ends trimmed; optional
1.Remove scallop meat from the shell, rinse the meat thoroughly and remove any dirty bits. Scald the scallop shells in a bowl of hot water for a few minutes to disinfect, discard hot water and rinse the shells. Return scallop meat to the shell.
2.Make a slit on the mentaiko sac and scrap out the roe with a spoon or the back of a small knife. Discard the membrane. Combine mentaiko roe with mayonnaise in a small bowl; stir to combine.
3.Place scallops on a foil-lined oven tray. Bake scallops in pre-heated oven of 200°C for 5 minutes.
4.Using tongs, carefully drain the scallop broth collected in the shells in a small bowl. You may use the broth for flavouring other dishes.
5.Divide and scatter a layer of cheese on top of each scallops, followed by the mentaiko mixture. Garnish each scallop with 1 to 2 stalks of hon-shimeji mushrooms.
6.Return scallops to oven and continue baking at 200°C for 10 minutes, or until the cheese is melted and the edges are slightly browned.
Found this recipe from noobcook.com. Gonna try it soon!
– 2 servings of pasta (about 160-180g spaghetti)
– 3 tbsp good quality olive oil
– 40g butter, divided
– 10 to 12 large prawns (US name: shrimps)
– 10 cloves garlic, peeled and sliced or chopped (not too finely)
– 2 chilli padi, sliced or 1/2 tsp dried chilli flakes
– 30g Italian flat-leaf parsley, finely chopped
– sea salt and freshly cracked black pepper
1. Bring a pot of water with 1 tbsp sea salt to a boil. Cook pasta according to the timing indicated on the packet, until al dente. Drain and set aside the pasta, reserving some of the pasta water.
2. Remove the shells and veins from the prawns. Add the prawns heads and shells to a small pot with just enough water to cover them (I use about 150ml water), bring to a simmer for about 3-5 minutes to make prawn stock. Strain the stock and set aside.
3. Heat half the butter in a sauce pan. Cook the prawns on both sides and set aside.
4. Add olive oil to the sauce pan with the prawn juices and browned bits. When the oil is heated, add garlic and chilli padi/chilli flakes (if using). Saute till the garlic turns light brown.
5. Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown.6. Add cooked pasta, cooked prawns, about 2 tbsp of prawn stock, chopped parsley and remaining butter (cubed) to the garlic & oil mixture. Stir to coat all the ingredients evenly. Season with sea salt and freshly cracked black pepper.
1. If you are not making the prawns stock (Step 2), reserve some pasta water and add it in place of the prawn stock in the last step.
Saw this recipe on Jamie Oliver’s site. Intrigued, as I’ve tried seafood pasta in cream sauce at Spize, and it was fantastic!
250 gr fettuccine (I prefer fettuccine and linguini however it\’s also fine with spaghetti)
250 gr peeled shrimps or mixed seafood (you can use scallops, squid or mussels)
1 tbs of butter
extra virgin olive oil
3 cloves of garlic, peeled and cut in half lengthwise
1 fresh red chili, deseeded and finely chopped (this I add from myself because I like to have some heat)
grated zest of 1 lemon
1/2 glass of dry white wine
300 gr heavy cream
freshly ground black pepper
100 gr grated parmigiano
handful of fresh basil or parsley leaves
In a large frying pan heat the butter and 2 tbs of olive oil. Add chili and garlic and cook on medium heat for 2-3 minutes. Increase the heat and add the shrimps. Cook stirring until the shrimps have golden crust (3-4 minutes). Remove the shrimps from the pan and keep them warm. Through away the garlic.
Return the pan with oil and juices on medium heat. Add the wine and stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add the cream, lemon zest and heat. Season with salt and black pepper to taste.
Bring water to boil in a large pan, add salt and 2 tbs olive oil. Cook the fettuccine according to producer\’s instructions to \’al dente\’, drain.
Add fettuccine and shrimps to the pan with cream sauce and mix well. Serve immediately sprinkled with fresh parsley and grated parmigiano and enjoy.
Step by step pictures:
Another type of tuna pasta, tomato based this time.
- Stir fry onions till fragrant.
- Add tuna. You can add in minced meat if you want.
- Mix in tomato based pasta sauce and spaghetti.
- Add in chilli flakes for extra bite.