Tuesday, 30 August 2016

Bacon with scallop

This was a throw back that I have done last week.

My kids love bacon especially my son so on their birthday, I actually prepared these for them which is their favourite.  They will not touch scallop on its own especially stir fry with vegetable but if I made it this way, they will be readily munching these away.

I was teaching my son how to do this in case next time I am not around, they are still able to cook this for themselves.  This time, I have it pan fried instead of baking it.

It is also extremely easy to prepare and very good for a party I must say.


What you need:

Streaky bacon
Scallop, med to large size, rinse and drain
Toothpick.

Method:

Pat dry bacon and scallop with a kitchen towel.

Wrap bacon round the scallop.  Making sure end side of the bacon is at the side of the scallop.

Using a toothpick, secure the end.

Heat pan and let the bacon brown in pan.  Turn and continue to brown the other side until crispy.

Remove and drain off oil.

Serve



Sunday, 28 August 2016

Waldorf Salad with homemade sauce

When I was young and still in school, I work at a pizzeria and one of the item on the menu that I love was the Waldorf Salad.

I got married and was still childless, this salad I made often when my better half was travelling and I was home alone for dinner.

Come to think about it, I have not made this for a long time.  Perfect to bring to a BBQ.

This time round, I did it with homemade sauce and it is so much healthier.  Totally love it.  Next time, I will add some meat to it.

Join me for a bowl of Waldorf Salad.

What you need:
Serve 1

60g plain yogurt
1 tbsp lemon juice
salt and pepper

Green apple
Celery
Raisins
Walnut

Method:

Mix yogurt, lemon juice together until a smooth consistency.  Season with salt and pepper.

Mix into the greens.

Toss in raisins.

Add in walnut with ready to serve.

Serve immediately.




Wednesday, 24 August 2016

Stir fry Vermicelli Noodles 蚂蚁上树

I always wanted to fry this Stir fry Vermicelli Noodles 蚂蚁上树. The name itself is already intriguing.  I am afraid of insects especially ants and mosquitoes.  There are countless of times I stepped onto ants trails and gotten bitten bad, mozzie bites swell was so bad that I needed injections to subside the swell.  So I am pretty paranoid on ants and mozzies.

Apparently how they derived the name for this dish is that when you pick up a mouthful of this noodle, the minced meat looks like eats on the tree.

Well it sure doesn't sounds appetizing but it did taste yummy though.


What you need:
Serve 10

600g Vermicelli 冬粉
500g minced pork
6 dried mushroom, soaked and diced finely
3 tbsp finely minced ginger
3 finely sliced shallot
6 cloves garlic, finely minced
6 tbsp chilli bean sauce 豆瓣醬
6 tbsp dark soy sauce
3 tsp sugar
3 tsp sesame oil
finely chopped spring onion
3 tsp chilli oil
1 cup water

Method:

Blanch vermicelli in hot water.  Once softened, let it run under running water to remove excess starch and prevent from sticking.  Cut into short string.

Heat wok with 2 tbsp oil, add in shallot and stir fry until fragrant.  Remove and set aside.

On medium heat, stir fry minced garlic and ginger until fragrant.

Add in minced pork and stir fry until cooked.  Try to spread out to prevent any lump of meat.

Add in mushroom and fry until combined.

Add in chilli bean paste and mix to combine.

Add in chilli oil and water.  Mix to combine.

Add in sugar and dark soya sauce.  Season to taste.

Turn off heat and add in vermicelli.  Stir until all the sauce is absorbed by the noddle.

Turn back on the heat and add in the fried shallot.

Mix in the sesame oil and spring onion.



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I will be contacting you for further details.  

Thanks to those who dropped by and joined in the fun.

See ya!