Aeriose

Aeriose

BobCat of all trades

Recent Posts

Beef Noodles

Beef Noodles

Servings: 2 Preparation time: 5 minutes Cooking time: 20-30 minutes Ingredients Dried shrimps: 1 tbsp (Optional. This replaces salt) Beef broth: About 750ml. Can use any kind like chicken, vegetable etc. Water: As the soup evaporates, put in a dash here and there to replace evaporated soup during […]

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Serings: 2 Preparation time: 10 minutes Cooking time: 20-30 minutes Ingredients Pork chops: 300g Bacon: 1-2 slices Baby spinach: 60g Garlic: 2 cloves Shallot: 1 Baby bok choy: 340g White rice: 1.5 cups Apple cider vinegar: 15ml Maple syrup: 15ml Cooking oil Salt and pepper Spice blend Garlic […]

Mung Beans

Mung Beans

Servings: 3

Preparation time: 2 mins

Cooking time: 45 minutes 

Ingredients

  • Mung beans: 1/2 cup
  • Brown sugar: 4 tbsp
  • Water: 4 cups

Making the dessert

  1. Wash the beans
  2. In a large pot, add beans and water to a boil
  3. Reduce to medium and let it bubble gently for 45 mins or until beans are cooked and tender 
  4. Add sugar and mix well

Can be served hot or cold. Optionally add coconut milk on top. Great dessert to cool down from the heat. Enjoy! 

Seared Pork Chops, Kale, and Maple Butter Gravy

Seared Pork Chops, Kale, and Maple Butter Gravy

Servings: 2 Preparation time: 10 mins Cooking time: 25 minutes Ingredients Pork chops: 300-350g Sweet potatoes: 550g; Can substitute with yam or potatoes Shallot: 1 or 1/4 of yellow onion Chives: 1 bunch (optional); can substitute with parsley or cilantro, etc. Kale: 1 bunch Apple cider vinegar: 15ml […]

Tomato-Coconut Zucchini & Carrot Curry With Chutney and Couscous

Tomato-Coconut Zucchini & Carrot Curry With Chutney and Couscous

Servings: 2 Preparation time: 10 minutes Cooking time: 25 mins Ingredients Carrots: 1 red, 1 white; 300g total Cilantro: 10g or 6 sprigs Onion: 1 Zucchini: 1 Apple: 1 Coconut milk: 165ml Tomato paste: 213ml Brown sugar: 5g Couscous: 100g with 1 cup of boiling water Curry […]

Pan-seared Lime Salmon and Yakisoba

Pan-seared Lime Salmon and Yakisoba

Servings: 2

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

  • Sapporo Ichiban chow mein yakisoba: 2 packages
  • Tofu: 80g
  • Celery: 1 stalk, cut diagonally, small slices
  • White mushrooms: 3, slice thinly
  • Carrot: 1/2 medium carrot; cut in 3″ lengthwise, 2mm width thin slices
  • Cabbage: 1/8 of a cabbage, cut roughly in small pieces
  • Bell pepper: 1 small, cut in small slices
  • Salmon: 1 fillet piece of preferred size
  • Lime: 1/4
  • Salt and pepper
  • Cooking oil
  • Scallions: 1 stem, chopped finely

Preparing ingredients

  1. Wash and dry produce. Cut the celery, white mushrooms, carrot, cabbage, and bell pepper.
  2. In a large pan, pour 500ml of water, heat to a boil and put noodles and seasoning package in.
  3. While noodle cooks and absorbs broth, stir fry vegetables in another large pan.
  4. Combine the two pans and toss well. Add scallions.

Preparing the salmon

  • Season salmon with 1/4 of lime juice, zest, and salt and pepper
  • Place parchment paper on medium-size pan. Drizzle cooking oil on paper. 
  • On medium high, cook salmon about 3-5 minutes each side, or until cooked

Plate yakisoba from pan to dish and put salmon on top. Enjoy!

Miso Soup

Miso Soup

Servings: 3 Preparation: 5 minutes Cooking time: 5-10 minutes Ingredients Dried seaweed: Amount depending on preference Miso paste: 3 tbsp Water: 4 cups Mushrooms: Any kind and amount depends on preference Scallions: 1 stem. Thinly slice white part and put in soup. Green part to garnish […]

Zucchini, Carrot, and Potato Pancake

Zucchini, Carrot, and Potato Pancake

Servings: 3 Preparation: 15 minutes Cooking time: 20 minutes Ingredients Zucchini: 1 medium size, grated with skin on Carrot: 1 medium size, grated without skin Russel potato: 1 medium size, grated without skin Scallion: 1 stem, chopped finely Salt and pepper Chinese vinegar Lao Gan Ma chili sauce […]

Spanish Paella with Chicken, Shrimp and Chorizo

Spanish Paella with Chicken, Shrimp and Chorizo

Serving: 2

Preparation: 10 minutes

Cooking time: 45 minutes – 1 hr

Ingredients

  • Chicken drumsticks: 5-6
  • Shrimps: 150g
  • Yellow onion: 1/2
  • Garlic: 1 clove
  • Arborio rice: 3/4 cup
  • Chorizo: 45g (precut)
  • Chicken concentrate: 3/4 tbsp + 3 cups of water
  • Mango and lime salsa: 4 tbsp
  • Sugar snap peas: 1 cup, chopped into 1cm width
  • Smoked paprika: 1 tsp
  • Cilantro: 10 sprigs, finely chopped
  • Cherry tomatoes: 130g
  • Salt and pepper for seasoning
  • Basil: to garnish
  • Cooking oil
  • Lime: 1

Preparing

  1. Preheat oven to 425 F
  2. Finely chop 1/2 of the onion and garlic
  3. Mix chicken concentrate with water
  4. Prepare the shrimps. I used peeled and cooked shrimps to save time

Cooking the chicken

  1. Wash and dry the chicken with paper towel and season with smoked paprika, salt, and pepper. Cook for 2-3 minutes on each side. Place on baking pan lined with parchment paper and bake for 25-35 minutes, or until completely cooked.

Cooking the rice

  1. Drizzle some cooking oil into a large pan and add finely chopped onion and garlic with the chorizo. Cook for about 1 minute, until fragrant.
  2. Add 3/4 cup of rice and salsa, stirring and cooking for 1 minute 
  3. Pour in 2 cups of the chicken broth, reserving 1 cup. Season well with salt and pepper. Bring to a boil, cover and simmer for 25-30 minutes under low heat. Stir and add remaining broth if needed so rice is al dente. If you want a crust under the rice, don’t stir. 
  4. Add cherry tomatoes and cover lid for the mentioned duration of time

Finishing the dish

  • Place the chicken drumsticks into rice pan along with shrimps, cilantro, and sugar snap peas. May use peas for a softer texture and sugar peas for a nice crunch
  • Cook for about 2 minutes, or until shrimp is no longer cold. If you over cook, shrimps will harden and overcook. If you use uncooked shrimps, cook for about 5 minutes, or until shrimp turns pink
  • Zest lime over meal and squeeze some lime juice for a bright, citric taste
  • Garnish with dry or fresh basil and ground pepper

Eat from pan or transfer to plate and enjoy!

Lemongrass Chicken Thigh and Stir-fried Cabbage

Lemongrass Chicken Thigh and Stir-fried Cabbage

Servings: 2 Preparation: 15 minutes Cooking time: 30 minutes Ingredients Cooking oil: 1tbsp  Salt and pepper Granulated Sugar: 1tbsp Brown sugar: 1 tsp Minced or grated garlic: 4 cloves Lime: 1. 1tbsp for sauce Fish sauce: 1 tbsp + 1 tsp Carrot: 2.5 inch Chinese chili […]