Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts

Thursday, 17 October 2013

Steamed Pork Belly with Portobello Mushroom

After I have successfully using corn flour for my previous post on Steamed Pork Belly with Salted Fish (咸鱼蒸猪肉), this time I used it again for steaming pork belly with fresh mushroom.  The end result????  The slices of pork belly and mushroom is so flavorful and the gravy itself is also very yummy.  And....the slices of mushroom is  chewy and tasted like abalone!  
My children enjoyed mixing the gravy with the rice and I regretted that I didn't cook extra rice for this! It's very appetizing indeed!!!

Ingredients :
- 1 strip of pork belly (skinned, sliced and marinated)
- 2 large portobello mushrooms (sliced)
- 2 tbsp young shredded ginger

- 2 tbsp chopped garlic
- 1 red chili (sliced)

- some diced spring onions for garnishing (I had run out of spring onions, so, no garnishing :)
Marinate : (to taste)
- soy sauce
- 1/2 tbsp tapioca flour
Seasonings (Sauce) : to taste
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp miso
- 1/4 tsp pepper 
- 1 tbsp Chinese cooking wine 
- 2 tbsp water
Method :
1)  Marinate pork belly for about 15 minutes.
2)  Meanwhile, heat oil in a wok and saute garlic and ginger until aromatic.  Dish up.
3)  Boil water in a steamer. 
4)  Arrange slices of pork belly and mushroom alternately on a steaming plate.
5)  Mix seasonings and pour all over the marinated pork belly and mushroom.
6)  Add fried garlic, ginger and shredded chili on top.
7)  Steam over rapid boiling water for 15 minutes. 
8)  Remove and garnish (with diced spring onions).
9)  Serve with hot steamed rice.
~Simple, fuss-free and healthy dish ~
Have a great day ahead !


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.


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Friday, 30 August 2013

Chinese Cabbage Egg Miso Soup (Meatless Recipe)

I like Chinese Cabbage, be it stir fried, braised or soup and will never get bored eating it everyday!  Chinese cabbage is very refreshing especially if you make it into soup.  For this recipe, it's a meatless soup and I omitted anchovies stock and meat.  Hence, I added miso into it.  It's very refreshing and I had it for lunch; just the soup only and without any rice or noodles.  You can add fish balls, prawns, meat or any ingredients that come to your mind.  
Ingredients :
- 1 small Chinese cabbage (washed and cut)
- 3 dried mushrooms (soaked and sliced)
- 1/2 carrot (shredded)
- 1/2 tbsp Chinese Wolfberries/goji berries (washed)
- 2 eggs (beaten)
- 1 thumbsized ginger (crushed)
- 3 cloves garlic (chopped)
- enough water for the soup
- 1 tbsp oil
Seasonings : (to taste)
- 1 tbsp miso
- a dash of salt
- soy sauce
- pepper

Method :
1)  Heat oil in a wok and saute ginger and garlic until aromatic.
2)  Add Chinese cabbage, mushrooms and carrots.  Stir and mix well.
3)  Add water.  Cover and bring to a boil over high heat.
4)  Pour in beaten egg.  Gently stir it.
5)  Lower the heat to medium low. Add miso and Chinese Wolfberries.  Stir and mix well.
6)  Season with salt, soy sauce and pepper.
7)  Serve hot.
Simple, healthy and refreshing soup for your family
Do enjoy :)

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

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Thursday, 22 August 2013

Sweet Fragrant Mint Omelette (Meatless Recipe)

As I was flipping through my old collection of recipe magazines (which have been collecting dust, hehehe...), I happened to see a very simple omelette using mint leaves.  I have never tried mint omelette and was telling myself why not give this a try as mint is a very healthy herb and moreover I have homegrown mint leaves.
This recipe is adapted from Y3K (33) pg 9 with some modifications.
As mentioned in the Y3K, mint leaves have medicinal properties especially for those who are prone to have 'windy stomach'.  However, too much mint leaves may cause your dish to taste bitter.  So, don't be 'greedy' ok?
My version or amendments are in red.  Adjust or add any ingredients according to your taste or preference.

Ingredients :
- 50g mint leaves/daun pudina (I used a handful)
- 2 eggs (6 eggs, beaten)
- 1 tomato (cubed)
- 3 fresh Swiss button mushrooms (sliced)
- some oil
Seasonings : (to taste)
- 1/2 tsp salt
- some soy sauce

Method :
1)  Mix all the ingredients together except soy sauce.
2)  Heat some oil in a wok and pour in the egg mixture.
3)  Flip over when the omelette has set.
4)  Fry until both sides are golden brown.  Turn off the heat.
5)  Drizzle some soy sauce to taste.  Stir and mix well. 
Serve.
My children don't like mint leaves but surprisingly they love this mint omelette!  They are asking me to cook this omelette again!!!
Isn't this a good idea to get your children to start eating mint leaves????


I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

This post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.


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Friday, 15 March 2013

Stir-fry Bok Choy with Grey Oyster Mushroom (Meatless Recipe)

I always make it a point to have meatless meals twice or thrice a week.  I am not a vegetarian but just a bit health conscious.  So, whenever I prepared meatless meals for my family, I would make sure that the meals are nutritious and healthy.  Besides fresh veggies, tofu, mushrooms, beans, nuts, grains and legumes are my favourite for meatless meals.  Whether you are a vegetarian or just trying to eat healthier, these ingredients are packed with essential nutrients and are delicious too!

Bok choy is one of the veggies I used to cook. It is high in vitamin K which can be beneficial in the prevention of  osteoporosis, heart disease and cancer.  Besides, it is very delicious.  I stir fried it most of the time and occasionally I cooked it with noddles soup.  Here's a simple and nutritious stir-fry bok choy with oyster mushroom.

Ingredients :
- 1 packet of grey oyster mushroom (washed and torn into pieces)
- 1 big bunch of bok choy (washed and cut)
- 1 thumbsized ginger (washed and crushed)
- 3 cloves garlic (washed and crushed)

Seasonings : (to taste)
- oyster/abalone sauce or soy sauce
- salt
- Chinese cooking wine

Cooking oil

Method :
1)  Heat oil in a wok and saute ginger and garlic until fragrant.
2)  Add bok choy and give it a quick stir fry.
3)  Add in mushrooms.  Stir and mix well.  If too dry, add some water.
4)  Stir in seasonings and serve immediately.

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Sunday, 24 February 2013

Steamed Chinese Pomfret (Tau Tai) with Shiitake Mushroom

 
This is one of the dishes I cooked on the 6th day of Chinese New Year for my friends.  It is simple and delicious.

Ingredients :
-1 pomfret (cleaned and marinated with salt and pepper)
- shredded shiitake mushroom
- shredded carrot
- some Chinese Wolfberries (Kei Qi)

Seasonings : (mix all together)
- a dash of salt
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp of rice wine
- 1 tsp sesame oil
- 1 tbsp chopped garlic
- shredded ginger

Garnishing :
- stalk spring onion (cut)
- 1 red chili (thinly sliced)

Method :
1)  Boil water in a steaming pot/wok for steaming.
1)  Place few shredded of ginger and spring onions on a steaming plate.  Then, place fish on top.
2)  Add shredded mushroom, carrot and Chinese wolfberries on top of the fish.
3)  Pour mixed seasoning on it.
4)  Once the water is boiled, steam at high heat for about 12 - 15 minutes until cooked.
5)  Garnish with the remaining spring onion and red chili and serve hot.

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Sunday, 20 January 2013

Stir-Fry Zucchini with Fresh Button Mushrooms

Zucchini has a delicate flavor and can be partially boiled, steamed or made into juice.  Besides, Zucchini can also be eaten raw, sliced or shredded in a cold salad. To get maximum benefit, don't forget to eat with the skin– it's edible! 

Zucchini not only offers delightful taste and texture to many dishes, but is packed with beneficial nutrients including Vitamins C and A, potassium, folate and fiber. It is said to decrease  the risk of stroke, reducing high blood pressure and lowering cholesterol. One cup of zucchini has 36 calories and 10% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating.

 So, don't you think that you should  include Zucchini  in your diet?  Here's a simple stir-fry Zucchini dish and hope you like it. :)

However, before you start, do take note that in order to get rid of its bitterness, you should cut both ends off. Then, take the ends and rub them on the surface you cut them from with some salt. By rubbing both cut ends, it will get rid of the bitterness. Lastly, throw the ends and wash the white foam from the rubbings and you are ready to slice the Zucchini anyway you like.

Ingredients :
- 2 Zucchini (both ends cut and rubbed with salt.  Washed and sliced)

- 6 fresh button mushrooms (washed and cut)

- 2 tomatoes (washed and cut)

- 5 flavoured fish balls (washed and cut)

Seasoning :
- Garlic (peeled and minced)
- Salt and soy sauce (to taste)
- 1 tsp of Chinese cooking wine (Shao Hsing Wine)
-Cooking oil

Method :
1)  Heat some oil in a wok.  Saute garlic until fragrant.
2)  Add all ingredients into the wok and stir fry until cooked.
3)  Season with salt and soy sauce.  Lastly, drizzle the cooking wine and give it a quick stir.
4)  Dish out and serve immediately with steamed rice.

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