黄瓜炒雞蛋 / Stir fried cucumber with eggs

breakfast for Suzanne

小籠包
涼拌芹菜

椰菜豬肉包子

粽 (this is for myself mostly haha)

椰菜豬肉包子

homegrown mangetout & green peas / 自家種的荷蘭豆和青豆

Here is our first harvest!!!

排飽和提子飽

這是我第二次做麵飽, 做了排飽和圓的提子飽, 好味過上次做的腸仔飽很多, 第二天吃都很軟, 好了, 可以再做啲難度高啲嘅, 但係賣相仍需努力, 現在的還是很羞

Recipe from http://janechew.blogspot.com/2011/05/65.html

羗葱蒸石班 / Steamed garoupa with spring onions and ginger

My new toy has arrived!!!

This is a Kenwood food processor.  I have been thinking for months which model I should buy and which functions I really need.  This one seems ok,  can't wait to cook a lot of different dishes!!!! so excited!!!

青瓜粉絲煮尤魚 / cucmber and vermicelli cooked with squid

 

這個菜很簡單, 但好清甜好好味, 以前啊媽煮嘅時候會用蝦, 要留住青瓜和蝦本身嘅甜味, 煮嘅時候放啲蒜溶, 少少鹽糖就夠啦, 這次我用尤魚, 再加啲粉絲, 好好味好夏天嘅菜!!

Sweet potato balls

When I was in Hong Kong I loved to eat Japanese potato croquettes (日式薯餅).   They have many different versions, curry & potatoes and pumpkin are my fav.

I want to make them here but I don't like to do deep fried cooking at home.  I just hate the mess, oil sticks to every where and the smell which never goes away.

I watched Rachel Allen the other day on TV, she coated chicken pieces with egg, flour and breadcrumbs, and baked them in the oven with a drizzle of oil on the baking tray.   She created the same crispy taste but without all the oil and the fuss.

So I tried that using sweet potatoes and made them as sweet potato balls.   It was very easy, just prepare the sweet potato mash, form them into ball shape, coated with flour, then egg, then breadcrumbs.   Add a bit of oil into the baking tray, place the balls in, then bake for 30 mins!!!  yum!!!

I know they look very ugly, but the technique does work!!! It makes a crispy coating without doing deep fried!!!  So I will do it again, in a nicer and small shape!!! :-)

Cold noodles and shredded chicken with sesame dressing / 麻醬雞絲拌麵

I made this to Mr Chen coz I thought he must like this northern Chinese dish, but he DIDN'T!!! 

He said how come the noodles are cold :-S

Anyway, I love it a lot.  I shredded the chicken by hand, actually half of a chicken is used, marinated them with salt, and some sesame oil when they are still warm.   Then I prepared the noodles.   Coz I was too lazy to drive all the way to Chinese supermarket so I bought a pack of dried udon from Waitrose.   Again, I don't think they are real udon but just I guess their quality shouldn't be bad so I use them as cold noodles.   With sesame dressing, and some cumbers, it is a very nice starter cold dish.  Except I realized I prepared too much ingredients and it ended up the portion is far too big for two people even as main course :-S