Rice Paper Thick Noodles in Creamy Gochujiang Saice

Craving noodles but don’t have it at home…but I have rice paper! Rice Paper is definitely one my favourtie ingredients to explore different recipes. This is super easy to make and you got to try it:

 

INGREDIENTS

- 8-10 sheets of rice Paper

- 3 cloves of garlic, chopped.

- 1/4 onion

- 1 tbsp gochujang

- 1 tbsp soy sauce

- 1 tsp sugar

- 200ml cream

- Grated cheese

- Seaweed flakes

- Frankfurters (optional)

METHOD

1.      Dip one sheet of rice paper in a shallow dish of warm water, drain and place on a work surface until softened.

2.      Gently fold up until completed enclosed to look like noodle. Repeat the rest ones.

3.      Mix gochujang, soy sauce and sugar in a bowl.

4.      Heat oil in a pan over medium heat, sauté garlic and onion until softened and browned, add gochujang mixture and keep stirring.

5.      Reduce the heat, add cream to mix.

6.      Put rice paper noodles in, simmer for a few minutes until the sauce begins to thicken.

7.      Add grated cheese and seaweed flakes before serving.

(I also added frankfurters hot dogs but it’s delicious enough just with the sauce.)

 

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Pepper Lunch Style Mushroom Fried Rice 黑胡椒菇菇炒飯

I made this Pepper Lunch Style Mushroom Fried Rice for my vegetarian day!

Pepper Lunch is a famous Japanese sizzling steak restaurant franchise, their significant pepper beef rice has become one of the most popular recipes, I also made it before and absolute love it.

This is my take on no meat version, the ingredients are pretty simple, I made an easier recipe for the sauce mixture as well, it was so good and tasted so so delicious!

INGREDIENTS

- 250g mushrooms *I use 2 types of shimeji mushrooms

- 5 baby corns, diced

- Spring onion

- Sesame seeds

- Rice

　　

SAUCE

- 2 tbsp tomato sauce

- 2 tbsp vegetarian oyster sauce

- 2 tbsp soy sauce

- 1 tbsp sugar

- 2 tbsp water

 

OTHER INGREDIENTS

- 1 tbsp black pepper

- 1 tbsp slurry

 

METHOD

1. Mix all the ingredients for the sauce.

2. Heat oil in a small sauce pan over medium heat, stir in black pepper.

3. Pour the sauce in the pan, cook over low heat until everything mixed thoroughly and bubbles appear.

4. Add slurry and keep stirring until thicken, turn off the heat and set aside.

5. Heat up sufficient oil in another pan, stir fry mushrooms and baby corns over medium to high heat until browned or to your liking.

6. Put the rice in the middle, add spring onion and pour black pepper sauce.

7. Mix everything together, sprinkle more spring onions and sesame seeds as preferred, enjoy it!

 

You can check my cooking video on my instagram:

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And this has become my Vegetarian Day's stable! I made it another day simply with mushrooms and sweetcorn, quick, easy and absolutely satisfying to eat.

 

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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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.

 

Steamed Chicken with Spring Onion Ginger Oil 蔥薑醬

Steamed chicken is probably one of the easiest dishes to make and so delicious when topping with spring onion ginger oil. This is simple, efficient and I promise nothing complicated here. This chicken dish can be served in hot or cold, not to mention that fragrant spring onion and ginger oil sauce is definitely a golden star that you can’t miss! I can simply finish a rice bowl just with that killing oil sauce, trust me.

 

Ingredients

-2 free range skin-on chicken thighs, deboned.

Evenly season with salt on both sides to briefly marinate for 10 minutes.

 

Ingredients for Ginger Spring Onion Oil

-1 tbsp finely chopped spring onion

-1 tbsp finely chopped ginger

-1 tsb sugar

-1/2 tsp salt

-A pinch of white pepper

 

Stir above ingredients thoroughly in a heat proof bowl, heat 4 tbsp vegetable oil in a pan over medium high heat until slightly smoking, pour hot oil over the top of bowl to sizzle with fragrance.

 

Method

1. Steam chicken for 15 minutes over medium heat, then turn off the heat to leave it for a further 10 minutes until thoroughly cooked.

2. Chop chicken into pieces, scoop ginger spring onion oil on top and serve with rice immediately.

 

Silky Steamed Eggs with Clams 蛤蜊蒸蛋

Steaming is one of the easiest and time-efficient cooking methods for sure and today I have cooked another steamed dish which is so easy to achieve for quick lunch! I followed the recipe from e.g.kitchen to make this super soft, custard-looking steamed eggs with clams; it’s SO SMOOTH with briny taste of clams. The ratio of water and egg is 2:1 and I think one important key to achieve this smooth texture is to filter egg liquid through a mesh strainer and remove all visible bubbles on the surface. The prep and the whole cooking process are simple and quick, you can also add other seafoods of your choice or any other ingredients (spinach or mushrooms) to create your own version.

 

Ingredients

-15-17 cleaned clams

-2 medium eggs (about 100 cc)

-200 cc still water (or you can use chicken stock to enhance flavour)

-A pinch of salt

 

Other ingredients

-Soy sauce

-Sesame oil

-Chives to garnish

 

Method

1. Put cleaned clams into a boiling water, once they slightly open, transfer to another bowl and set aside.

2. Whisk the eggs and mix with water, season with salt.

3. Filter egg mixture through a mesh strainer, use a teaspoon to remove any remaining bubbles on the surface. This step will help produce a delicate smooth egg texture.

4. Place clams on a shallow serving bowl, pour the egg mixture and steam for 15 minutes, ensure the lid is not fully covered, this is to prevent producing honeycomb-like result over high heat. (When time is up, leave it for a further 3 minute to cook through.)

5. Drizzle soy sauce and sesame oil, garnish with chives, then serve immediately.

Crispy Pan-Fried Sea Bass with Lemon Butter Sauce

One reason I love cooking sea bass fillets so much is it just takes minutes to pan-fry. This recipe is so simple and so delicious, nothing more wonderful than perfectly pan-fried sea bass with nice and crispy skin; citrus butter sauce also works so well to give it great flavour.

 

Ingredients

-2 sea bass fillets.

-20g unsalted butter.

-2 tbsp lemon juice.

-Salt and pepper.

-Chives.

-Lemon zest.

 

Method

1. Use kitchen to pat-fry the sea bass fillets.

2. Heat oil in a pan over medium high heat, once the oil is shimmering, lay the fillets skin side down cook and cook until crispy.

3. Turn the fillets over and cook until nearly opaque, then flip over again.

4. Reduce to low heat, add butter until melted.

5. Add lemon juice, gently stir and spoon the sauce over fillet.

6. Season with salt and pepper.

7. Turn off the heat, sprinkle with chives and lemon zest.

8. Serve with rice, potatoes, or salad of your choice.

Red Thai Curry Vermicelli Noodles 泰式紅咖哩米粉

 

𝐃𝐨 𝐲𝐨𝐮 𝐥𝐢𝐤𝐞 𝐫𝐞𝐝 𝐜𝐮𝐫𝐫𝐲 𝐰𝐢𝐭𝐡 𝐫𝐢𝐜𝐞 𝐨𝐫 𝐧𝐨𝐨𝐝𝐥𝐞𝐬 ?

 

Made red curry rice a couple of days ago but I think it also goes well with rice noodles cause noodles would certainly absorb coconut curry soup with so much flavour, and I just can’t wait to try it out! This time I cook it with shells-on tiger prawns that I recently bought from a Korean butcher Treestone, the prawns are so meaty and juicy which make this dish more seriously delicious. I believe it’s easy enough for any meal of the week. Here is how I make it:

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (serving 2)

-2 packs of vermicelli noodles.

-45g Red Thai curry paste from Bart.

-200 ml coconut milk.

-200 ml dashi or chicken stock.

-5 tiger prawns with shells on. (Unpeeled)

-Bamboo shoots and seafood sticks. (Optional.)

-1 bunch coriander.

-1 sunny side-up egg. (I use egg from Clarence Court.)

 

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝

-Heat oil in a large pan over medium high heat, add tiger prawns and cook until both sides have turned opaque, set aside.

-Reduce to medium heat, add red curry paste to sizzle for a few seconds.

-Pour in coconut milk and stock, bring to boil and reduce the heat to a simmer.

-Meanwhile cook vermicelli noodles in boiling water for 1 minute.

-Put tiger prawns, bamboo shoots, seafood sticks, half bunch coriander and vermicelli noodles into the pan and stir with red curry soup for a further 3 minutes.

-Top with coriander and sunny side-up egg, enjoy.

 

最近突然有點迷上泰式紅咖哩，繼前幾天做了紅咖哩飯之後，因為在IG看到有湯米粉版本的，於是腦波弱的我也馬上來嘗試煮看看；這次還一起下了前陣子在韓國肉店買的帶殼虎蝦，覺得炒過之後更增添海鮮的風味，而且蝦肉好肥美，讓我不禁有點不想再買超市的蝦。不得不說吸滿了紅咖哩湯汁的米粉真是讓人稀哩呼嚕吃的一口接一口，唯一美中不足的是家裡沒有萊姆了，如果能擠點萊姆汁應該就更酸香可口。