Entries in the 'Vegetables' Category

guacamole freaks we are!

While everyone was out celebrating Cinco de Mayo, I was gobbling guacamole and chips. Does that count :lol: ? Well, no matter, I’m absolutely crazy about guacamole anyways.

It’s so yummy and I could eat bowls of it without needing a new diet pill to slim me down afterwards. My kids are always requesting for this as a tea time snack. We even eat it for dessert!

And you know what my kids do, they hide the whole container of it so no one can get at it. When my picky eaters are this crazy about a certain type of food, it really makes me happy :grin: ! Are you a guacamole freak like us?

recipe: stirfried kailan with crispy scallop bits

Stirfried Kailan (or kale) is a very common everyday dish for us. If I’m cooking this for a special occasion, I will upgrade it, funky it up a little with scallop bits. So here we go…

Stirfried Kailan with Crispy Scallop Bits

The ingredients are:

  • a pack of kailan (cut stems diagonally into slices, leaves in 2-3 inch lengths)
  • 2 cloves garlic, chopped
  • 3-5 dried scallops, torn into shreds

In a wok with a glug of vegetable oil, I first fry the dried scallops till crispy. Remove the scallops to a plate. Then add a couple more glugs of oil into the wok and saute the chopped garlic till fragrant (not burnt).

Then I add the kailan stems and fry for 3 minutes before adding the leaves followed by a splash of water. Cover the wok for 2 minutes. Season with a splash of soy sauce and/or salt and pepper. And that’s pretty much it, you’re ready to serve. Did I mention how easy this is? And the combination of textures is a joy to chew on. You gotta try this :grin: .

recipe: kon low loh shee fun, or dry rat’s tail noodle

Guess what I had for lunch (and dinner) last weekend? I can’t believe it myself because it’s been ages since I’ve even thought to cook my favorite loh shee fun, or rat’s tail noodles.

The name sounds horrifying, I know. I’m not only a Chili Queen, I’m also a Drama Queen :razz: ! I translated and spiced up this name for special effects and if all goes well, I might even copyright the name and make a movie about it, heh!

Loh shee fun is not really rat’s tails, of course, they just look like rat’s tails :lol: . You can either eat it in a soup, just like any other kind of noodle. But I prefer it dry as in sans soup. Very simple to whip this up at home. You ready?

I cooked 1kg of loh shee fun and 1kg of kuay teow, or flat rice noodles to feed my troops, but you can use any amount depending on the number of people you’re feeding. Place the noodles in a colander and run it through your Grohe faucet to rinse if you like. Then bring a pot of water to boil and use it for blanching the rat’s tail noodle and choy sum, or mustard green.

I’m not going to list actual measurements for the sauce since that depends on how much noodle you’re cooking. Just adjust the sauce ingredients to your own taste. For the sauce, you need:

  • dark, thick soy sauce
  • oil
  • sesame oil
  • oyster sauce
  • soy sauce (in place of salt) and white pepper to taste

Have all of these ingredients in a large bowl. I also stir-fried some minced pork with some oil and chopped garlic which I added into the bowl. Lastly, add the blanched loh shee fun, or rat’s tail noodle, to this and mix well.

Garnish with chopped spring onions and cilantro (I didn’t have any handy). Serve piping hot with shredded fresh chillies. I prefer bird’s eye chillies for that added oomph! Simple, ya, just a one-dish meal and so so delish. And less of a choking hazard for younger kids than the regular mile-long noodles.

Onion Loaf on the house

Since we try not to patronize Chinese restaurants in the weeks of Chinese New Year, we’ve been having our fill at Western restaurants instead. Recently we were at Tony Roma’s where we were served this yummy Onion Loaf on the house.

We love this tasty appetizer served with a dip that tastes like Thousand Island (or is it?). Getting a freebie like this is as good as picking up a great Cyber Monday deal :lol: .

Well, just looking at this Onion Loaf, I’m inclined to think it involves quite an engineering effort to get the onions wrapped around like this. So what do you think? Think this is good enough to eat?

Chinese New Year reunion dinner

This year, for our CNY reunion dinner, I decided to slave in the kitchen this year instead of subjecting ourselves to those rip-off festive restaurant prices. My dishes are very simple so it’s not too hard to whip up something pretty quickly.

Stirfried Kailan with Crispy Scallop Bits

Stir-fried Kai-lan (Chinese kale) is a common everyday dish. I merely funky-ed it up with a topping of crispy dried scallop bits. Surprisingly my say-no-to-veggie brood loved this :grin: .

Claypot Pork Ribs and Tofu

We’re big fans of Claypot Tofu (recipe here) and I cook this quite often for regular meals. Here I used pork ribs with carrot flowers and wolfberries and turned it into something special.

Spicy Thai-style Crispy Chicken

I topped my easy-peasy and very popular Thai-style Crispy Chicken (recipe here) with shredded carrots, cucumbers and onions.

Braised Mushrooms with Phoenix Claws

Don’t jump now. Phoenix claws are actually just plain old chicken feet.

Lotus Root Soup with Japanese Baby Scallops

This turned out so sweet and flavorful I surprised even myself :wink: .

You’ll agree there’s nothing very fattening here so no need for us to start reading phentermine reviews :wink: ! In fact, I cooked everything here with fresh ingredients and very little sodium, practically no sugar or added MSG.

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