22.7.14

Clams in white wine sauce

I recently read an article about 20 dishes that you should know how to cook. I forgot the link but it was not surprised to see mac'n cheese, perfect steaks, guacamole, grilled cheese sandwich, and more classic dishes on the list. Among all, mussels in white wine sauce is also on the list. Speaking of this, there is in fact a similar version in Chinese cuisine.

While French cooks mussels with Western white wine, Chinese cooks clams with Chinese white wine. No matter what wines you are using, they are both finger-licking good and they both leave you with fantastic dipping broth for toast, french fries, rice, rice vermicelli, or pasta!




Perpetration time: 10 mins
Servings: 2

Ingredients:
3 cups Clams (fresh)
1 Shallot
1/2 Onion
some Cilantro
1 Chili (Optional)
1 tbsp Light flavored oil
1 cup Chinese white wine (or Western white wine)
1/2 Chicken broth (salted)
1/2 Water

1. In a bowl, fill up with tap water and add 1 tsp of salt. Put the clams into the water. This will help removing sand from the clams. If you use frozen clams, you can leave this step.
2. Finely dice shallot, chop onions into bite size pieces, and thinly slice the chili.
3. Preheat a sauce pan in medium high heat, add in 1 tbsp light flavored oil. Add shallot, onion, and chili. Sautee them for 1 to 2 minutes until flavorful.
4. Add 1/2 cup of white wine then quickly add in the clams and put on the lid.
5. 10 seconds later or after the sizzling sound disappeared (which means the wine has evaporated), add in chicken broth and water. Put on the lid.
6. After 2 minutes or the first clam opens, turn off the heat, pour in the remaining 1/2 cup of white wine, then put on the lid again for 30 seconds or until all the clams are opened.
7. Sprinkle with cilantro. Enjoy!

Tips:
1. Since clams are salty, make sure you taste before seasoning.
2. You can add more or less wine depends on your preference.
3. Be careful not to overcook clams. You should serve quickly as possible once the first clam is opened since clams only take minute to cook. Even though you remove them from heat, the remaining temperature in the broth will continue to cook them through.
4. If a clam is not opened even though it is cooked through, do not try to eat it since the clam might be rotten.




20.7.14

Cilantro garlic butter pan sauce for steak

Who doesn't like steak? Especially when they are served along with creamy mushroom sauce, BBQ sauce, red wine sauce... This pan sauce recipe takes only 1 minute to make, so quick that you can make it when the steak is still resting!

This sauce is a classic garlic butter with a little twist. The cilantro will give you that extra kick of freshness. It would be even better if you serve it with some mash potato or french fries!





Preparation time: 1-2 minutes
Servings: 2

Ingredients:
11/2 tbsp Butter (salted / unsalted)
1 cup Chicken broth (salted)
2 tbsp Minced garlic
2 tbsp Minced cilantro
some salt and pepper

1. Sear the steak and veggies with a skillet in medium high heat. While the steak is cooking, mince the garlic and cilantro.
2. After the steak and veggies are ready, put them on a plate and cover them with aluminium foil to rest.
3. In the same skillet, heated it up with medium low heat. When the skillet is hot, pour in chicken broth and garlic, then quickly before the the broth evaporates, use a wooden spoon to lightly scrap the remaining residue which was stuck on the skillet.
4. After 15-30 seconds, turn off the heat and add in the butter and cilantro. Stir well until the butter is melted. Season with salt and pepper.
5. Serve it with the steak. Enjoy:)

Tips:
1. Be aware of hot steam when pouring broth into the hot skillet.
2. Be careful not to burn the garlic. You just want to brown it not burn it. Turn to low heat if necessary. 

16.7.14

Vegan chocolate- Good chocolate

People say chocolate is junk food. It is high in sugar content, saturated fat, calories. Some people say chocolate will lead to acne breakouts, headache, toothache, and of course obesity... In fact, cocao itself has a lot of benefits to our body. Not only its phenyl ethylamine makes us happy, it also boosts our metabolism, regulates cholesterol and blood sugar. Unfortunately regular pre-packaged chocolate mostly contains huge amount of artificial additives and high in sugar content, which negates cocao's health benefits.

I am recently in love with this Vegan chocolate recipe. It just needs 3 healthy natural ingredients, and trust me, it tastes exactly like normal pre-packaged chocolates! 




Ingredients:
3 tbsp Extra virgin cold press coconut oil (If the oil is in solid form, melt the oil into liquid consistency by heating it in the microwave in 10 seconds)
4 tbsp Coconut nectar/ maple syrup/ honey( note that honey is non-vegan ingredient)
2 tbsp Coco powder unsweetened
Some Shredded coconut (Optional)
Some sea salt (Optional)
Some paprika (Optional)

1. In a bowl, pour in coconut oil, coconut nectar, and coco powder, mix well. 
2. In a container, line it with parchment paper. pour in the mixture.  You can also pour the chocolate mixture in fluted cups. Decorate and add your favourite toppings to the mixture. For me, put shredded coconut in half of the chocolate, and another half with sea salt and paprika.
3. Pop it in a freezer for 30 mins to 2 hours, depends on the depth of your container.
4. Enjoy:)

Tips:
1. You can adjust the proportion of the ingredients to match your perfect consistency and sweetness level.
2. Be aware that the chocolate will eventually melt into liquid form under room temperature.


7.7.14

Fast and easy ginger noodle sauce for instant noodles

Sometimes you just can't be bothered to make an impressive meal? Or are you home alone and nothing to eat but instant noodles? Try this noodle sauce recipe! It is quick, easy, and most importantly, it is way healthier than the msg broth from the noodle pack!




Preparation time: 5 minutes
Servings: 1

Ingredients:
1 Instant noodles (Or noodles of your choice)
1 tbsp minced ginger
1/2 tbsp Asian chili sauce (optional)
1 tbsp fish sauce
1 tbsp soy sauce

1. Cook the noodles according to package instructions. However do not add any flavourings to the noodles.
2. While the noodles is cooking, ground ginger and put it in a bowl. Add chili sauce, fish sauce, and soy sauce.
3. Drain the noodles then pour in the sauce.  Mix well and enjoy:)

Tips:
1. Since there is fresh ginger in the sauce, it could be a bit spicy. Remember to do taste tests. If you over do it, take out some ginger, add more fish sauce or soy sauce or even water to make it less spicy.



Chicken Satay with Konnyaku noodles salad

If you know me well, You will know I am a huge fan of Thai and Vietnamese food. Probably because of its richness of flavour, i.e. Sweet and sour at the same time salty and spicy, that makes me so addicted to it. One of the best Thai dishes is definitely satay. This recipe is a healthy version of Thai satay, perfect for a hot summer day.



Preparation time: 30mins
Servings: 2

Ingredients:
Chicken satay
2 cups Chicken breast (bite size pieces)
5 tbsp Curry powder
2 tbsp Natural almond butter/ peanut butter
1 tbsp Water
1 tbsp Light flavoured vegetable oil
2 tbsp Salt

Salad
1 package Konnyaku noodles
some Romaine Lettuce
some Red cabbage
some Cherry tomatos

Salad dressing
1 clove Garlic
2 Thai chili (amount depends on your personal preference)
5 tbsp Fish sauce
1 tsp Sugar
1 tbsp Hot water
1 Lime


1. Cut the chicken breast into bite size pieces. In a zip-lock bag, put in the chicken, curry powder, almond butter/peanut butter, water, oil, and salt. Mix well and massage well. Set aside to marinate.

2. Cook the konnyaku noodles according to package instructions. Normally you just need to remove the noodles from the package, rinse them under running water, then cook them in boiling water for 2-3 minutes. After that put the noodles in cold water. Set aside.

3. Mince the garlic and thinly slice the chili. In a bowl, put in garlic, chili, sugar, and hot water. Stir well until the sugar dissolved into the sauce. Add fish sauce and lime juice of a lime. Set aside.

4.  Preheat grill pan in medium heat. Soak a kitchen paper towel with a bit of oil. When the pan is hot, lightly oil the pan using the towel. Add in the chicken. Cook the chicken around 2-3 minutes per side.

5. While the chicken is cooking, drain the konnyaku noodles. Chop the lettuce, cabbage, and tomatos. Assemble them on a plate. Lightly pour the salad dressing over the salad.

6. When the chicken is ready, put it on top of the salad.

7. Enjoy:)

Tips
1. The grill pan needs to be hot enough to create the beautiful grill marks.
2. Chill the salad and dressing for better taste.