Black Carbonara Squid Ink Pasta 培根蛋黃墨魚麵

Have you been to Eataly ? This hyped Italian food market is definitely a new trendy spot in East London offering a huge selection for Italian food obsessives. The first time I went to Eataly, it was just a quick look around, but during the second time visit I got myself squid ink pasta from their fresh pasta counter as I just can’t resist its gorgeous black colour. I made black carbonara which is very simple and doesn’t take too much time from start to finish. Also, I thought squid ink pasta would taste more salty and briny, but it actually tastes just like normal pasta with a very light seafood hint. However, its dramatic colour would certainly give you a delightful visual treat to enjoy a dish.

 

Here is how I make my Black Carbonara:

 

INGREDIENTS
-120g squid ink pasta 
-40g bacon lardons 
-1 egg and extra 1 egg yolk
-2 tbsp grated cheese⁠

-Basil and additional grated cheese to garnish.

-Ground black pepper to taste. (optional)

 

METHOD

1. Cook pasta in a large pan of boiling salted water until al dente. (I cook for 6-7 mins)

2. Beat 1 egg with grated cheese in a bowl.

3. Fry bacon lardons in a heated pan with 1-2 tbsp oil until brown and crispy.

3. When the pasta is ready, drain and transfer to the pan with bacon fat over low heat, mix well to coat thoroughly.
4. Turn off the heat, stir in egg and cheese mixture, season with black pepper if needed.

5. Drop an egg yolk, garnish with basil and additional grated cheese.

 

 

Grilled Beef with Garlic Chips

I don’t usually buy beef but if I do, I always prefer short ribs as they are highly marbled in fat and full of flavour. Got a pack of thinly cut short ribs from my local butcher, I decide to make Yakiniku (Japanese BBQ) style grilled meat as this is what I am recently craving for. Since the beef is thinly sliced, just need to marinate with sauce mixture for 10 minutes and it would be ready to cook. I also make crispy garlic chips as the extra crunchy toppings; they surely give it a fantastic texture and aroma to make the savoury gilled slices even tastier. I guarantee you this easy recipe will totally rock your world.

 

INGREDIENTS

-130g thin-cut beef short ribs.

-3 cloves of garlic, thinly sliced.

-Spring onions and sesame seeds to garnish.

 

TO MARINATE BEEF

-1 tbsp spring onion whites.

-1 tsp minced garlic.

-1 tsp minced ginger.

-1 tbsp cooking wine.

-1 tsp sugar.

-1 tsb soy sauce.

-1 tsp Yuzu Kosho paste. (if not, use white pepper and lemon juice)

-1 tsp black pepper.

-1/2 tbsp sesame oil.

Mix above ingredients thoroughly to marinate thin-cut short ribs for about 10 minutes.

 

METHOD

1. Heat 2-3 tbsp vegetable oil in a pan over medium heat, add garlic slices and fry until golden crispy, then drain and set garlic chips aside.

2. Heat oil in another pan over medium high heat, place marinated beef slices in a single layer, flip over when golden brown.

3. Serve over rice, sprinkle with spring onions, garlic chips and sesame seeds.

 

You can also watch my Reels to see how I make it :

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Easy Flower Sushi for Bento Idea 小花壽司

 

Creating a decorative bento box might be time-consuming but making this flower sushi roll (or ‘norimaki’のりまき) is easier than you thought, and I think even a bento making beginner can easily achieve with this tutorial!

 

I first saw this idea from mamatastv It’s a Japanese account which offers many useful tips especially for those mums/dads who desperately need fun things to do with kids at home but it’s also an informative platform for easy recipes or food idea inspiration. Even you don’t understand Japanese, you can easily learn from watching their short videos.

 

And to make this adorable flower sushi roll, the ingredients are just simple:

-Egg sheet

-Frankfurter or sausage

-Edamame beans

-Nori sheet

-Vinegared sushi rice

 

Method

-Wrap frankfurter with egg sheet, set aside.

-Lay on a bamboo rolling mat, place plastic wrap (optional) and nori sheet shiny-side down, spread a thin layer of vinegared rice on the nori sheet with a gap on the edge.

-Place two rows of edamame beans over the rice, put wrapped frankfurter egg roll on top.

-Lift the edge of mat and roll firmly, then unroll to let it rest for 5 minutes.

-Use a sharp knife to cut the roll into pieces.

-Serve with soy sauce and pickled ginger if you like.

Watch my Reels to see this easy tutorial!

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Taiwanese Lu Rou Fan 台式手切滷肉飯

Lu Rou Fan, or Braised Pork Belly Rice, is one of Taiwan’s beloved comfort foods which can be found in every part of Taiwan. This classic one-bowl-dish has variations due to regional differences. For example, in the south of Taiwan, people called it ‘Rou Zao Fan’ 肉燥飯 rather than Lu Rou Fan; the taste is also sweeter than what I usually had in the north. I remember when I first visited Tainan (a city in the south of Taiwan), I was surprised they served Lu Rou Fan with meat floss (a dried, fluffy meat product) together which I then realised it helps absorb the sauce and gives a good mixure of rice bowl. Have to say I love the southern version of Lu Rou Fan more as it just overwhelms my taste buds. Since I haven’t had Lu Rou Fan for ages, I decided to make my own spin on it again. It’s so tasty to blend the tender, fatty pork with rice, and that sticky oily sauce is a golden touch to create extra flavour that makes Lu Rou Fan outrageously luscious. This dish may take a little work but is not as hard as you thought. The flavour, the sweetness and umami are amazingly comforting, and you could not get enough.

 

Ingredients

-400g pork belly, cut into strips

-7 shiitake mushrooms, rehydrated and squeezed. (keep mushroom soaking water)

-4 tbsp dark muscovado sugar

-1 large shallot, finely chopped.

-2 cloves of garlic, smashed.

-2 tbsp finely chopped spring onion whites.

-40ml soy sauce.

-2 tbsp oyster sauce.

-25ml rice cooking wine.

-1 tsp white pepper.

-1 tsp Chinese five spice.

-3 star anises.

-3 bay leaves.

-2 hard-boiled eggs.

 

Method

1. Heat 1 tbsp vegetable oil in a pan over medium heat, add pork belly and cook until golden and rendering the fat.

2. Stir in dark muscovado sugar to brown the pork belly.

3. Add shallots, spring onions and garlic, stir fry until soften and fragrant.

4. Add shiitake mushrooms, star anises, bay leaves, white pepper and five spices, pour in rice cooking wine, soy sauce, oyster sauce and mushroom soaking liquid. (add extra water if needed.)

5. Add hard-boiled eggs, cook over low heat for 20 minutes.

6. Serve over steamed rice, top with meat floss (if you have) and pair with picked radish or cucumbers.

 

Braised pork develops better flavour overnight so to enjoy it the next day would have the most aromatic flavour.

Creamy Tuna Mayonnaise Udon Noodles 鮪魚美乃滋烏龍麵

 

This is my quick udon noodles recipe ready to slurp in less than 15 minutes when I feel lazy at cooking. Just whip everything together and it’s no brainer. To upgrade, top with trout caviar, egg yolk, or grated cheese. Recommend to use Kewpie mayo as it’s creamier.

 

INGREDIENTS

-1 pack of udon noodles

-80g tuna in olive oil

-1 tbsp Japanese Kewpie Mayo

-1/2 tsp sugar

-1 tbsp soy sauce

-1 small piece of butter

 

TOPPINGS (Optional)

-Nori seaweed

-Trout caviar

-White sesame seeds

-Salad cress

As the method is very easy, you can watch my Reels to see how I make it:

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Mentaiko Butter Pasta 明太子奶油義大利麵

Have you ever tried Mentaiko Pasta?

 

Mentaiko Pasta 明太子パスタ is my favourite ‘Wafu’ (Japanese Style) cod roe pasta loaded with rich flavour. It’s a classic household stable in Japan and also a very popular Wafu pasta dish in Taiwan. You might have seen some premade Mentaiko sauce packets from Japanese grocery stores, but if you can get fresh, high quality Mentaiko fish roe from fishmonger, you would be surprised how easy to handle this ingredient. The cooking method is simple as well, just need to whip it up and you would get a savoury, soul-satisfying pasta dish in 15 minutes. This is a Must-try recipe if you haven’t had it before!

 

INGREDIENTS

-120g spaghetti.

-3 tbsp vegetable oil.

-4 cloves of garlic, finely chopped.

-50g salted cod roe

-20g unsalted butter

-Spring onion curls and nori seaweed to garnish.

(Use shiso leaves if you have)

 

METHOD

1. Heat 3 tbsp vegetable oil in a pan, fried chopped garlic until crispy, drain and set aside. (keep garlic oil)

2. Boil spaghetti in salted water until al dente.

3. Meanwhile use spoon to remove mentaiko/cod roe from skins. (leave some to garnish.)

4. Mix drained spaghetti with mentaiko and butter, add 2 tbsp spaghetti water and give it a good stir.

5. Sprinkle with fried garlic, spring onion curls and nori seaweed.

6. Drizzle with some garlic oil to give it additional aromatic flavour.

Vegan Tonkotsu Ramen 素豚骨風拉麵

Do you know Japanese Tonkotsu Ramen could be made in vegan version, too? The answer is YES and it’s actually quite easy to make at home. To create this thick and cloudy broth without slow-cooking pork bones for 12 hours, the secret is to add oat milk! It’s similar like Soy Milk Ramen 豆乳ラーメン but oat milk has mild flavour with unique creaminess which makes it a great ingredient for vegan ramen. This is something to change the game, and certainly a healthier option you shall try out.

 

Ingredients

-Vegetable broth

-Barista-grade oat milk

-Soy sauce.

-Mirin.

-Mushroom sauce/vegan oyster sauce.

-Salt & white pepper to taste (optional)

 

Toppings

-Tofu puffs

-Shiitake mushrooms

-Kikurage mushrooms/Fungus

-Spring onion curls

-Nori seaweed

 

Season with white toasted sesame seeds, sesame oil ,and chilli oil (optional) before serving.

Click here to see my Zero Waste Veggie Broth recipe

You can watch my Reels to see how I made this Vegan Tonkotsu Ramen:

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Zero Waste Veggie Broth 自製零浪費蔬菜高湯

I first saw Chef James and Chez Jorge using vegetable odds to make their own broth and found it’s such a cool idea to use up the vegetable waste. So, I’ve started to collect and gather my vegetable scraps in freezer until I have enough to make the veggie broth. This is super easy, flexible and customizable as you can change the amount of vegetable scraps and mixtures. I believe it’s also much cheaper and better than store bought, so why not getting the most out of your food ingredients and making your own veggie broth?

 

The vegetable scraps I collect

-Onion skins & ends

-Carrot tops

-Celery old pieces

-Spring onion trimmings

-Discarded ginger

 

Basically, the onions, carrots and celery would give the broth a very nice aromatic base when ginger would land a spicy flavour, so try to tweak the balance of these scraps, the flavour really depends on what exactly you are putting.

 

The method

-Gather the vegetable scraps and throw into a large pot.

-Pour in enough water to cover vegetable scraps, bring it to a boil and simmer for 1 hour.

-Cool it down, strain the scraps and collect the liquid.

 

To me the broth tastes bland but full of aroma. It’s up to you to season with salt but I prefer unsalted so the taste can be adjusted later to whatever I decide to cook.

 

I have also made a video, you can check it out to see how I made it:

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Garlic Butter Soy-Glazed Scallops Rice Bowl 干貝蓋飯

Scallops are one of the simplest ingredients to cook at home and could be the perfect fast food. They can be cooked very quickly and taste incredibly good once you know the cooking tips. Just made these pan seared scallops for lunch and they were mighty delicious with amazing garlic butter soy sauce! Trust me, this is a quick, easy, and crave-worthy recipe that you would like to make all the time.

 

Ingredients

-6 raw scallops, remove from the fridge 30 minutes before cooking.

-Plain flour.

-Salt.

-Trout caviar (optional)

-Chives to garnish.

-Cooked rice.

 

If you get frozen scallops, thaw them overnight in the fridge rather than putting at room temperature.

 

Garlic Butter Soy Sauce

-2 tbsp unsalted butter.

-4 cloves of garlic, finely chopped.

-2 tbsp soy sauce.

-1 tbsp mirin.

-1 tbsp water.

 

Method

1. Pat dry scallops with kitchen paper, then season with salt and dust with flour.

2. Heat a pan over medium high heat until it’s really hot, add high smoke point oil (such as sunflower oil) and place scallops in the hot pan, cook without moving them until brown, about 1-2 minutes.

3. Flip the scallops over and cook for 1-2 minutes, then transfer to a separate plate to rest.

4. Add butter and garlic into the same hot pan, remove from the heat and stir well until butter melted.

5. Add soy sauce, mirin, and water, cook over low heat for a further 1 minute.

6. Put scallops back in, scoop the sauce over the scallops.

7. Serve over cooked rice, add trout caviars (optional) and garnish with chives.

 

The tips

1. A dusting of flour would help absorb excess moisture from scallop and give it golden brown crust after pan-frying.

2. Cook scallop in a hot pan.