All posts tagged: 30 minutes meal

asparagus fried rice with crispy ginger recipe

The Simplest Fried Rice with Asparagus and Crispy Ginger

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This recipe is literally the simplest one that I have on the blog, in fact, I am wondering if I should even call it a recipe, because it is one of those dishes that you just make it without even needing to plan it in advance. It is the beauty of this dish, and for me it is quite a special dish as it reminds me of my mother, she used to make ginger fried rice often when we were kids, so this is truly a dish that transports me back to my childhood, and its flavour is as beautiful as my memories are. If you are familiar with my approach to cooking with recipe, (in most of my recipes) ingredient can be replaced with similar ones or whatever you have in hand which may fit, don’t stress about if you don’t have it or you can’t get it right at that moment, nothing should stop you being creative and to try out the recipe that appeals to you. Since it is asparagus season so …

Simple Baked Beans Recipe

Simple Braised Cannellini Beans with Preserved Lemon

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How are you all doing this week? We are fine and well on our side and hope you are too. This week, I would like to share a simple and versatile recipe with you – Simple Braised Cannellini Beans with Preserved Lemon. It is piquant, smoky, velvety and absolutely addictive! I have been making this weekly and we haven’t got tired of it at all, in fact, my daughter asks me regularly if we have some of these delicious ‘baked beans’ in the fridge, so she can top her toasts with it in the mornings! It really is one of the best protein rich dishes you will ever want to have regularly in your fridge. Please don’t be discouraged if you don’t have any preserved lemon, and don’t let it stop you making this, you can simply substitute it with freshly grated lemon zest, its taste won’t be as piquant, but it will still be delicious! I have written down several serving suggestions for this dish in the ‘Notes’ section below, so take your pick or …

Steamed Sea Bass with Ginger and Spring Onions recipe

Steamed Sea Bass with Ginger and Spring Onions

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My mother used to make this dish at least once a week when we were kids, as fresh fish and seafood are abundance in Macau’s market. Majority of the fishes and shellfish for sale in the market live in large tanks or buckets of water with plastic tubes pumping in oxygen for the day. Once you decided which one to buy, the fishmonger will scale and clean the fish for you right there and then. With such fresh ingredient, it is best to cook it in the most simple way possible, to allow the freshest taste shines. In this case, steamed with ginger and spring onion – the most popular allium/herb/spice mix in Chinese cuisine. The fragrance of the ginger and spring onions infuses the slightly sweet flesh of the fish beautifully. There is a special step to take after the fish came out of the steamer – just before serving, pour hot oil onto the fish and fresh sliced spring onions, then drizzle sweet soy sauce all over. I learned this method from my …

Tamari Peanut Tofu with Courgette Ribbons recipe

Crispy Tamari Peanut Tofu served with Courgette Ribbons

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I know tofu is not everyone’s cup of tea, some insist that it is bland and flavourless, but if you cook it right, tofu is wonderfully delicious and pack full of protein.  The key is to pair it with a sharp and well-seasoned sauce/dressing and it will absorb all the flavours like a sponge.  This recipe here calls for firm tofu and my favourite way to cook it is to dust it first with seasoned corn starch or potato starch, then pan-fry it until crispy and golden brown, follows by coating them generously with the silky and flavourful Tamari Peanut sauce just before serving.  The second you sink your teeth into a piece of these luscious jewels, you will change your mind about tofu forever. Ingredients: Serves 2 200g Organic Non-GMO firm tofu 3/4 – 1 cup Potato starch (or corn Starch) 1-2 tsp. garlic powder 1 medium courgette Sesame seeds (for garnish) Vegetable oil for frying For the peanut sauce: 2 tbsp. pure peanut butter 1 tbsp. tamari or regular soy sauce (if gluten …

teriyaki king oyster mushroom recipe

Teriyaki King Oyster Mushroom with Snow Peas

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This wonderful teriyaki sauce is one of the easiest sauces to make, it is deliciously piquant and so versatile that it can be used on nearly anything: meat, vegetables, noodles or grains. I always turn to this sauce when I am not sure what to cook. My favourite one is teriyaki salmon or chicken served on steamy hot rice with a side of nori seaweed and green leafy vegetables. But today, I opt for a vegetarian version with my new found favourite king oyster mushroom. This mushroom has the most meaty texture with the least water content compares to all of its other contemporaries. It holds its shape beautifully when cooked which makes it a brilliant replacement for meat. In this dish, the powerful flavour of the teriyaki sauce is complimented with refreshing and naturally sweet snow peas. The snow peas are barely cooked to retain its freshness and crunchiness, it goes perfectly well with the piquant teriyaki sauce and add a lovely contrast to the tender velvety mushroom. Serve with pipping hot rice as a comforting and satisfying meal. …

Grilled shrimps, figs and summer squash salad recipe

Grilled Prawn, Fig and Summer Squash Salad in Harrisa Yogurt Dressing

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I love the feeling of my teeth sink into a cold, plump fig from the fridge every late summer morning, the chill does a better job of waking me up than my strong Oolong tea. Beside that I feel especially nurtured eating them first thing in the morning, nothing too overwhelming for the empty stomach, just a hint of sweetness with the most delicate texture, and most importantly, it is packed with nutrients and a good source of fibre. I also love to add a few slices in my yogurt with honey and toasted coconut, or on my crispy toast with a spread of salty goat cheese and a drizzle of honey; bake them in buttery puff pastry with berries jam, or lay them on top of cake batter, bake until they turn dark burgundy and bursting with heavenly sweetness. I especially fond of adding them to salad, with torn mozzarella cheese and dry-cured ham, or with crumbled goat cheese and peppery rocket. So here it is for today, a humble experiment turns into a wonderful salad recipe. The fig provides a subtle sweetness for …

kimchi frittata recipe

Kimchi Frittata

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One of the best things about making frittata is you can literally clear out your fridge at the same time: use up the bits and pieces of left over meat, cheese, herbs and vegetables which are somehow hidden in the bottom of the crisper drawer. It is incredibly easy and fast to make, you can make plenty for the next day’s lunch box as well. Add a nice green salad or salsa, and you are good to go. This frittata here is between an Italian frittata and a Spanish tortilla with an unusual Asian twist: Kimchi! It gives the dish some heat and a slight umami flavour. If you love kimchi, it will be something you will make again and again. I love the potato addition as it give the dish a really nice texture. I prefer new potatoes, as they are crisp and remain a bite after cooked. In this recipe, they are thinly (relatively) cut and pan-fried without parboiled beforehand. As for the vegetables, use any you have in hand or buy any type you prefer. I use …