December 08, 2011

Brussels Sprouts Stir Fry

Recipe: Brussels Sprouts Stir Fry煸炒芽甘蓝
Serves: 2
Ingredients
  • 2 pcs. thinly sliced bacon
  • 2 clove garlic (minced)
  • olive oil
  • 200g - 300g trimmed brussels sprouts, halved
  • 1½ to 2½ TBSP water
  • salt and black pepper to taste
  • ½ to 1 TBSP grated parmesan cheese
Measurements: tsp. = teaspoon | TBSP = tablespoon
Preparation
  • 1. Clean and halve brussels sprouts.
  • 2. Cut bacon into serving size.
  • 3. Heat up skillet. Cook bacon over medium high heat until bacon turns golden brown and crisp. Remove the bacon and leave bacon grease in the skillet.
  • 4. Drain bacon on paper towel.
  • 5. Add minced garlic to skillet. Saute for about 1 minute over medium heat until golden brown.
  • 6. Add brussels sprouts and stir fry for 1 to 2 minutes over high heat until lightly browned.
  • 7. Season brussels sprouts with salt and pepper to taste.
  • 8. Drizzle about 1½ TBSP water over the brussels sprouts.
  • 9. Cover skillet with lid. Cook brussels sprouts over high heat for about 1½ minutes or until water vaporized. Turn off the heat. Transfer brussels sprouts to a serving plate.
  • 10. Top brussels sprouts with bacons crisps and grated parmesan cheese before serving.




  • December 06, 2011

    Mashed Potatoes & Gravy

    Recipe: Mashed Potatoes & Gravy肉汁土豆泥
    Serves: 2
    Ingredients
    • 1 clove garlic (minced) * optional
    • 1 TBSP butter
    • 450g - 550g / 1 to 2 potatoes
    • chicken broth or beef broth
    • salt
    • pepper
    • 1 to 3 TBSP fresh milk
    Measurements: tsp. = teaspoon | TBSP = tablespoon
    Preparation
  • 1. Mince garlic. Cut potatoes into small cubes.
  • 2. Melt butter in a small stockpot over medium-low heat.
  • 3. Saute garlic in melted butter until golden brown over medium heat.
  • 4. Add potatoes. Saute for about 1 minute.
  • 5. Add enough chicken broth to cover the potatoes by at least ½cm to 1½cm. Bring to a boil over high heat.
  • 6. Reduce heat to medium. Season with salt and pepper to taste.
  • 7. Cover with lid. Let cook for about 15 minutes, or until potatoes are fork tender. Turn off the heat.
  • 8. Spoon potatoes into a bowl, leaving broth in stockpot.
  • 9. Gradually add milk to potatoes in the bowl. Mash potatoes with a metal spoon or fork until smooth.
  • 10. Stir in some mashed potatoes into the broth in stockpot to use as gravy. Re-heat gravy over medium-low heat if necessary. Serve mashed potatoes with gravy.




  • December 01, 2011

    Lentil & Vegetable Soup

    Recipe: Lentil & Vegetable Soup小扁豆蔬菜汤
    Serves: 2 - 3
    Ingredients
    Ingredients A
    • ½ cup green lentil
    • ½ TBSP olive oil
    • 100g / ¼ yellow onion (finely chopped or diced)
    • 250g tomatoes (diced)
    • 35g / 1 stalk celery (thinly sliced)
    • 100g / 1 carrot (thinly sliced)
    • 1 bay leave
    • 150g / 1 zucchini (thinly sliced)
    • 60g / ½ cup long bean or french beans (cut into 2" sections)
    Ingredients B
    • 1 tsp. paprika
    • 1/2 tsp. dried oregano
    Ingredients C
    • 2 TBSP tomato paste
    • 2½ cup vegetable stock
    Seasonings
    • salt
    • pepper
    Measurements: tsp. = teaspoon | TBSP = tablespoon
    Preparation
  • 1. Soak lentils in cold water for 2 to 4 hours then rinse and drain well.
  • 2. Thinly slice celery, carrot and zucchini. Chop onion, cut beans into 2-inch sections and dice tomatoes.
  • 3. Pour vegetable broth into a large bowl. Stir tomato paste into vegetable broth. Combine well and set aside.
  • 4. Heat the oil in a medium stock pot. Saute onion over medium heat until tender, about 3 minutes.
  • 5. Stir in ingredients B (paprika & oregano) and saute for another minute.
  • 6. Add lentils and broth mixture C. Bring to a boil then reduce heat to low and simmer for 5 minutes, uncovered.
  • 7. Add celery, carrot, and bay leave. Bring to boil again.
  • 8. Then reduce heat to low, and simmer, covered, for 40 minutes until soup has thickened.
  • 9. Add beans, covered, continue simmer for 5 minutes.
  • 10. Add zucchini, covered, continue simmer for 10-12 minutes, until vegetables are tender.
  • 11. Remove bay leave from soup. Season soup with salt and pepper to taste. Serve hot with crusty bread.