Scallops risotto

Scallops risotto
Originally uploaded by chowen

250 gram risotto rice
10 scallops
1/2 carrot, finely chopped
1/2 courgette, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
small bunch of parsley, chopped
half a lemon (juice)
2 tsp butter
2 tsp olive oil
1/4 pint of dry white wine
1.5 pints seafood stock
salt/pepper to season
Grated Parmesan to season

1. Use a frying pan, fry the onion in olive oil on medium heat until slightly cooked, then add the garlic, fry for a further minute
2. add the rice and stir to coat, then slow add the stock bit by bit, adding more when it's absorbed into the rice
3. heat up a shallow pan with butter on high heat, add scallops, 1 min on either side, reduce heat. Add parsley and season with pepper/salt, squeeze lemon juice and turn off heat after 2 mins
4. pour the white wine into the rice, continue with stirring
5. when the rice begins to cook, add carrot and courgette, continue to stir and add stock until rice is cooked through (total time about 25-35 mins)
6. serve the rice with scallops on top, add the butter sauce on the rice. Season with Parmesan

meatballs in tomato sauce with pasta

meatballs in tomato sauce with pasta
Originally uploaded by chowen

Ingredients:
500g minced beef
3 cloves of garlic, fined chopped
tomato chunks
2 tbsp ginger powder
1 egg yellow
finely chopped parsley
1 finely chopped onion

To make the meatballs:
1. mix ginger, parsley, garlic, egg yellow into the minced beef, shape with hands
2. heat the pan with some olive oil, fry the onion until slightly browned, add tomato chunks on medium heat until it starts to cook
3. shape the meatball with your hands, fry in a separate pan until until browned and cooked through
4. serve with tomato sauce and grated parmasan

mushroom grill

mushroom grill
Originally uploaded by chowen

Ingredients:
Mushrooms
2x tomatos, chopped
grated cheddar cheese
2 tsp parsley
salt and pepper
olive oil

1. Pre-heat oven to 180c
2. Mix tomato, cheese, parsley, salt and pepper in a bowl
3. scoop and stuff the mushrooms
4. drizzle over the mushrooms with olive oil
5. place under the oven for 10-15 mins, until the cheese has melted

炸醬白斬雞 peanut sesame chicken

炸醬白斬雞 peanut sesame chicken
Originally uploaded by chowen

Ingredients:
2x chicken breast fillets
green vegetables (for the base)
4 slices of ginger
2x spring onion
1 liter of water

To make the sauce:
2 tsp ground sesame
2 tsp ground peanut
1 tsp soy sauce
1 tbsp sesame oil
1 tsp sugar

1. Put water in a pan, add ginger and spring onion and bring to boil
2. Add the chicken fillet in, boil for 5 mins
3. Take the chicken out of the pan, place on a flat chopping board and flatten with the back of a heavy spoon
4. slice the chicken diagonally
5. place on top of fresh vegetables or salad
6. Sprinkle peanut/sesame sauce on top, and serve

豆腐燒 tofu mince

豆腐燒
Originally uploaded by chowen.

3 cloves of garlic
400g minced pork
1 box of tofu, dried, cut into pieces
peas
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp peanut oil

1. Heat the peanut oil and fry the garlic on high heat for 2 mins
2. fold the minced pork in, stir until the meat is cooked
3. add tofu and drizzle sesame oil on top
4. simmer on low heat for a further 5 mins
5. add peas (or small chunks of carrots)
6. serve with plain rice

oven baked seabass

oven baked seabass
Originally uploaded by chowen.

Ingredients:
1-2 whole seabass
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
3 slices of ginger
2 spring onion, sliced
lemon wedges

To marinate the seabass, sprinkle with salt and leave over night.
1. pre-heat oven to 220c
2. wrap seabass in aluminum foil, with all seasoning ingredients
3. place in the oven for 30 mins, turning once
4. use a fork to check that the fish is cooked thoroughly, and serve with lemon wedges

parmasan roasted potato

parmasan roasted potato
Originally uploaded by chowen.

5 potato, cut in half
50g grated parmasan
1 tsp turmeric
1 tsp chili powder
4 slices of ham
1 tbsp olive oil

1. Place the potato in boiling water for 10 mins, until slightly softened
2. Pre-heat oven to 200 mark, grease the baking tray with olive oil
3. Mix the parmasan, turmeric and chili together in a bowl
4. Drain potato, coat each one with the mixture and place on the tray
5. Place in oven for 30 mins, turning once
6. Sprinkle ham on top, and oven bake for a further 5 mins

potato stew 馬鈴薯燉肉

potato stew
Originally uploaded by chowen.

ingredients:
3 potatos, cut into chunks
2 carrots, cut into chunks
2 chicken fillets, cut into chunks
1 onion, sliced
2 tbsp mirin
2 tbsp soy sauce
1 tsp sugar

1. Fry the onion on medium heat until browned, then add the chicken and fry for a further 2 mins.
2. add the potatos and carrots, mix all together
3. add all seasoning into the pot, and 2 cups of water, simmer for 20 mins until potato is softened.

pumpkin and tofu laksa

pumpkin and tofu laksa
Originally uploaded by chowen.

200g pumpkin cut into cubes
200g tofu cut into big chunks
1 tin of 400ml coconut milk
3 tbsp soy sauce
2 tsp sugar
150g rice vermicelli noodles
150g beansprouts
5 sprigs of coriander
1 chopped spring onions
sunflower oil, for frying

spiced paste
2 garlic cloves, coarsely chopped
2 red chillies, de-seeded and coarsely chopped
peeled and finely grated fresh ginger
1 small onion
¼ tsp ground turmeric

1. cook the pumpkin in water, bring to the boil and then simmer for 10 minutes, until the cubes are tender, drain and set aside
2. Heat oil in a frying pan, fry the tofu on both sides. set aside
3. Heat oil in a pan, fry the paste for two minutes. Add the coconut milk, fried tofu, soy sauce and sugar and water. Bring to the boil, then simmer for 10 minutes.
4. divide cooked noodles and top with the beansprouts and cooked pumpkin.
5. Pour over the hot coconut soup, top with the cucumber, coriander, and spring onions

improvised from BBC's recipe

炒年糕 Rice cake

炒年糕
Originally uploaded by chowen.

Soak rice cake in cold water for at least 4 hours.
Marinate 200g shredded pork in 2 tsp soy sauce and 1 tsp cornflower
Soak 5 dried mushrooms and 8 dried shrimps in warm water
2 shredded carrots
5 leaves of shredded cabbage

Fry the pork on medium heat for a few minutes then set it aside.
Add carrot, mushrooms, shrimp to the pan and continue stirring for 5 mins, then add the cabbage, return the meat and mix all together.
Spread the rice cake over the ingredients, add a cup of water and mix well. Cover and simmer for a further 5 mins or until rice cake softened. Stir occasionally as the rice cake would become sticky.

water spinach with ground sesame

water spinach sprinkled with ground sesame
Originally uploaded by chowen.

2 cloves of garlic, chopped
400g water spinach
2 tsp ground sesame
1 tsp sesame oil
salt

Grease the pan with some peanut oil, fry the chopped garlic until browned. Add water spinach and fry on medium-high heat until softened, mix with sesame oil. Add salt to taste and sprinkle with ground sesame to serve.

smoked salmon with potato

smoked salmon with potato
Originally uploaded by chowen.

300g potato, shredded
smoked salmon
sour cream
2 spring onion, chopped
2 eggs
3 tsp flour

mixed shredded potato with eggs, chopped spring onion and flour. Fry a batch at the time on medium heat until browned, about 3 mins on either side. Topped with sour cream and smoked salmon to serve.

beef curry

beef curry
Originally uploaded by chowen.

1 tsp oil
beef chunks
coconut milk
1 thinly sliced onion, 3 grated gloves of garlic
3 tsp curry powder

Fry the beef until lightly browned, set aside. Now fry the onion, garlic, add the curry powder and coconut milk, stir until all are mixed together, then add the beef. Cook on low heat for an hour.

strawberry muffin

strawberry muffin
Originally uploaded by aevwang.