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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
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 powder: 3g
- Brown sugar: 5g
- Onion powder: 4g
Preparing the rice
- Wash and prepare 1.5 cups of Jasmine rice or preferred rice. Add 2 cups of water or according to your rice cooker measurements.
- 1 large pinch of salt
- 1/3 of spice blend
- Add spinach, stir and cook in rice cooker
Preparing ingredients
- Bok choy: wash, discard root end and cut in 1cm sections
- Shallot: Peel, halve, small dices
- Garlic: minced
- Bacon: Small dices
Making the bacon jam
- In a medium pan, drizzle cooking oil on medium and cook the bacon, stirring 2-3 minutes until browned
- Transfer bacon to a plate, leave rendering in pan.
- Add shallots and 1/2 of the garlic. Cook, stirring frequently for 2-3 minutes until shallots are translucent
- Season with 1/2 of remaining spice blend, add salt and pepper
- Add cooked bacon, vinegar, and maple syrup with 2 tbsp of water as well
- Simmer, stirring occasionally for 5-7 minutes, until liquid has reduced
Cooking the pork
- While the bacon jam cooks, in a medium pan, drizzle cooking oil on medium-high
- Pat dry the pork chops with papertowel, season with the remaining spice blend. Add salt and pepper
- Place pork chops to the pan and cook for 3-5 minutes per side until nicely browned and cooked through. Transfer to plate and set aside
Cooking the baby bok choy
- Using the same pan as the one you’ve cooked the pork drizzle some cooking oil on medium-high.
- Add the remaining garlic and cook for 1 minute, stirring frequently until fragrant.
- Add the baby bok choy and cook for 2-3 minutes, or until tender, stirring frequently
- Season with salt and pepper to taste
Place the rice on your plate, cut your pork and place over the rice. Drizzle the maple-bacon jam over the pork chops, Place the baby bok choy next to the rice and enjoy!
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 Wash the beans In a large pot, add beans and water to a boil Reduce to medium and let it bubble gently for […]
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
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 powder: 8g
- Cooking oil
- Salt and pepper
- Chicken thigh: 325g
Cooking the couscous
- Put 100g of couscous into a large bowl. Pour 1 cup of boiling water in the bowl and cover with saran wrap or plate and let it sit for about 10 minutes. Before serving, fluff with a fork and season with salt and pepper
Preparing the ingredients
- Apple: cut in small dices
- Zucchini: halve lengthwise then cut into 1cm thick crosswise
- Carrots: Peel, halve lengthwise, cut into 2″-long pieces at an angle
- Onion: small dice
- Cilantro: roughly chop for garnish
- Chicken thigh: cut in stir fry slices
Preparing the curry
- In a large bowl, combine tomato sauce, 1/4 cup of water, coconut milk and curry powder. Season with salt and pepper and mix well. You can also add this directly into the pan while cooking later if you don’t want to prepare it in a bowl ahead of time.
Making the curry
- In a large, high-sided pan, drizzle cooking oil on medium-high
- Cook half of the onion, stirring frequently for 1-2 minutes or until fragrant
- Add chicken and cook for about 5 minutes or until mostly cooked
- Add zucchini and carrots, season with salt and pepper and cook for 3 minutes
- Add coconut milk-tomato sauce mixture and bring to a boil
- Reduce to medium-low, stir occasionally, for 10 minutes
- If vegetables are tender and sauce has not thickened by given time, add flour slowly, 1 tsp at a time to thicken. Mix well
Making the chutney
- While the curry is cooking, in a medium pan, drizzle cooking oil on medium high
- Add remaining half onion and cook, stirring frequently for 1-2 minutes or until fragrant
- Add apples, raisins, sugar and 1/2 a cup of water
- Season with salt and pepper
- Bring to a boil and reduce to a simmer, cooking and stirring frequently for 5-7 minutes or until most of the liquid is absorbed
Place couscous, curry side-by-side and chutney over top. Garnish with cilantro. Enjoy!
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 […]
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
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
- Granulated sugar
- Garlic: 4 cloves, minced
- Eggs: 2-4
- All Purpose Flour: 1-1.25 cup
- Soy sauce
- Cucumber: 1 dill or 1/4 English cucumber
- Cooking oil
Preparing
- Wash all produce and peel the carrot and potato.
- Chop the scallion and mince the garlic
- Grate the zucchini, carrot, and potato
- Julienne the cucumber thinly about 2mm thick and 2.5″ length wise
Making the sauce
- In a small dish, add the garlic and cucumber, pour vinegar until covers the garlic and cucumber. Add some sugar, soy sauce and chili to taste. Mix and taste.
Making the pancake
- In a large bowl, combine the zucchini, carrot, potato, scallion and 2 eggs. Stir. Add 1 cup of flour slowly. Continue to mix. If batter is too wet, add more flour and if it is dry, add egg. Refrain from using water if batter is dry or the pancake will break easily when cooking later. Season with salt and pepper.
- In a large pan, drizzle some cooking oil generously and tilt pan to evenly cover pan with oil so batter won’t stick while cooking.
- Spread batter on pan and press down with a spatula and cook like a pancake. Cook 2-3 minutes each side on medium-high or until cooked. Can make 3 pancakes.
- Place pancake on a plate and serve like a pizza or roll it and cut in sushi serving-like size.
Plate pancake and garnish with scallion, dill, cilantro, parsley etc. whatever that is available. Serve with sauce. Enjoy!
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 […]