Onion sweet pepper bitter melon 雞腿煲

 

苦瓜鸡腿煲

 https://www.youtube.com/watch?v=K4wUr9ntFcc&t=637s

簡易薄饼

 薄饼

 

 https://www.youtube.com/watch?v=_edTKRGk38Y  

 

韮菜盒子

 https://www.youtube.com/watch?v=YhOq_9fHdIY  

 

蘿蔔糕（港式）https://www.youtube.com/watch?v=JRAhAdxzuLc

蘿蔔1200g ，粘米粉，鷹粟粉各70克，臘腸臘肉約兩條，冬菇 4只 ，虾米 20g

3:25 seasoning,

四寶料調味料：

 1/2 tsp sugar,

 1/2 tsp 生抽,

 1/2 Tbsp cooking wine

煑蘿蔔絲調味料：

    1 Tbsp chicken essence,

    1 tsp sugar, 1 tsp pepper,    1/2 tsp salt. 

6:26 粉醬：250g 蘿蔔絲出水，不夠加清水開共140g 粘米粉和鷹粟粉

6:31 倒粉醬進鍋

Seafood Paella

The paella should look like this picture.

 

Mine turned out like this, but it tasted really good.

                  

1 1/2 pound of seafood mix, scallop,shrimp and squid (or any kind of seafood)                   

Salt and pepper to taste

1 onion, chopped                                     

2 cups rice

1 pinch saffron

3 1/2 cups liquid (chicken, lobster or vegetable stock; water; wine, etc., or a combination)                                      

1/2 pound vegetables, like olives, tomatoes, snow peas, mushrooms

 

 

Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat.  Add one chopped onion  and cook until soft and sprinkle with salt and pepper.

 

Add 2 cups rice and a pinch of saffron and cook, stirring, until shiny. Add 3 1/2 cups of your liquid of choice, heated, and stir until just combined, then stir in seafood (or lay it on top of the rice).

 

Cook over medium-high heat, undisturbed. If the pan is too big for your burner, move it around a little; but after that initial stirring, leave it alone. When the mixture starts to dry, begin tasting the rice; if the liquid amount seems O.K., keep going. If the rice seems quite tough, add another 1/2 cup or so of liquid. And if you can smell the bottom starting to burn, lower the heat a bit. About halfway through the cooking (about 10 minutes), add any vegetables, adjust seasonings and stir gently, just once.The rice is done when tender and still a bit moist.

P F Chang's Chicken Lettuce Wraps

MARINADE
1 teaspoon cornstarch
2 teaspoons sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce
FILLING INGREDIENTS
1 1/2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions
(options : green onion, chicken liver, pine nuts)
 COOKING SAUCE
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaves, washed and taken off the head but left whole (I used romaine lettuce)

Mix all ingredients for "cooking sauce" and set aside.
In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves. 



Chicken Enchiladas Verdes

Recipes link :http://www.simplyrecipes.com/recipes/chicken_enchiladas_verdes/
* I used the Costco rotiserrie chicken and salsa verde from supermarket