Cuttlefish With Black Bean Sauce/豆豉墨鱼

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Cuttlefish 8 pieces

Jumbo shrimp 2 pieces

Purple onion ¼

Celery 1 stalk

Scallion 1 whole piece

Chinese preserved sour cabbage 2 oz.

Carrot a few pieces

Ginger 1 slice

Black bean 10 pieces

Oyster sauce 1.5 tbsps.

Soy sauce 1tbsp

Cooking wine 1.5 tbsps.

Pinch of white pepper

Chicken bouillon 1/3 tsp

Cuttlefish is similar to squid, but much bigger and the meat is thicker too.  I cut the fish both vertical and horizontal, but do not cut through, cut about 2/3 of the depth, then cut into small squares, after cooking each piece will frizzle to beautiful sharp.

Cuttlefish and shrimps marinated with 2 pinches salt, 1tbsp cooking wine and pinch white pepper for one hour.

Cook cuttlefish and shrimps in boiling water, 30 seconds for shrimp and 90 seconds for cuttlefish.

In a separated pan, heat up the pan with high heat then add 2 tbsps oil, add ginger, black bean and white part of scallion then stir fry for a minute.

Add the rest of vegetable and continue to stir fry for 2 minutes.

Add the oyster sauce, soy sauce and 1/4 cup water, cuttlefish and shrimp and continue to stir fry for a minute or so.

Add the rest of spices and scallion, mix well.

 

Tofu Sheet Rolls/腐皮卷

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Flavored Fish paste 10 oz.

Dried bean curd sheet 1 pieces

Ground pork 10 oz.

Medium size Shrimp 6 pieces (Roughly chop)

Ginger 1 tbsp.

Scallion 2-3 tbsps.

Half egg

Salt 2/3 tsp.

Chicken bouillon 1tsp

White pepper ½ tsp.

Fish paste bought from Chinese supermarket is already flavored, so don’t add too much salt to it. Mix all the ingredients except dried been curd sheet and mix it in one direction for about 2 minutes until it is kind of sticky.

Cut the round bean curd sheet into 4 even pieces, get ¼ of the paste mixture and spread it evenly on the sheet then roll it up or fold it up like you are making egg rolls, they can be in different sharps. If you are going to just pan fry it, the make it thinner. If you are going to cook it with sauce then make it thicker.

Add some oil in a nonstick pan, then pan fry the thin one about 2-3 minutes each side, cut into smaller pieces then it is ready to eat.

If you like to steam it, steam over boiling water for 5 minutes should work.

If you like it with sauce, pan fry the thick one until the bean curd sheet is golden brown about 1-2 minutes each side, then add the sauce to it and cook with lid on for 3-4 minutes.

White sauce: chicken broth, salt, white pepper and chicken bouillon.

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Brown sauce: Soy sauce, oyster sauce, sugar, chicken broth and little bit of chicken bouillon.

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WeChat Image_20171009222037Image result for 鲜腐皮

 

Shrimp With Golden Curry Sauce/咖喱虾

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For all those years, I can’t believe that I had never tried this curry sauce. I love food with curry sauce, and I had never really cooked anything good. I guess curry is something I can’t make.  Just recently I decided to use this Japanese instant curry sauce so I don’t have to buy so many different kind of spices just to cook one dish. This turned out to be a big shot!!!!! It is not the authentic curry food that I was expecting, but the flavor is worth of trying. And the cooking is super easy, you can use any kind of meat or just vegetables.

I’ve been eaten curry food since last week, and I am still in love with it. The first time I cooked shrimp with vegetables. And this week I cooked chicken breast with vegetables. The detail instruction is on the back of the package.  You also get to chose how spicy you want the sauce to be. The basic ingredients to use will be carrot, tomato, and onion. I sometimes add mushroom at the end of cooking process.  Give it a try and let me know if you like it as much as I do.

Related image

我很喜欢吃咖喱煮的菜,可我好像对于这道需要很多酱料煮的菜非常不拿手,在我的印象中我从没煮过一道像样的咖喱菜来。 最近偶尔看到这种日本的速煮咖喱酱, 就试了试,怎么知道一发不可收拾。从上个礼拜一直吃到现在还在吃。

这个咖喱酱有很多种不同程度的辣度你可以选择。基本上用土豆,洋葱和红萝卜煮就可以了, 当然你也可以加你自己喜欢的任何蔬菜和肉类。 盒子背面有很详细的做法可以参考。 试试看也许你也会跟我一样这么喜欢它的。

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Cuttlefish With Cayenne Pepper/牛角椒炒墨鱼

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Green cayenne pepper 2 pieces

Cuttlefish 10 oz.

¼ of medium Yellow sweet pepper

Celery 1 stalk

Ginger 1 slice

All the ingredient should be thin shredded.

Marinate cuttlefish with pinch salt, pinch white pepper and 1 tbsp. cooking wine for 15 minutes and set aside.

Bring some water to boil, precook cuttlefish in the boiling water for 1 minute.

Add 2 tbsps. oil to a skillet and heat it up, add shredded ginger and cook for 20 seconds.

Add the rest ingredients except yellow pepper to the skillet and stir fry for 3-4 minutes.

Add ¼ tsp. salt, ½ tsp. chicken bouillon powder, and yellow pepper and continue to stir fry until all the flavor are well combined.

Before you turn the heat off, add 2 tbsps. Cooking wine from the edge of the cooking pan.

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绿牛角椒2条

墨鱼10盎司

中号黄甜椒 ¼个

芹菜1根

姜1片

所有的材料都要切成丝。

用一点盐, 一点白胡椒和1汤匙. 料酒腌墨鱼15分钟。

煮开一些水, 墨鱼在沸水中煮1分钟。

加热2汤匙油在一个煎锅里, 加姜丝炒20秒。

加入除黄椒以外的其他配料, 快炒3-4 分钟。

添加¼ 茶勺 盐、½茶勺鸡汤粉, 并继续翻炒 直到所有的味道都拌匀了。

在你关火之前, 加2汤勺料酒喷一下锅沿。

Seafood Soup/海鲜汤

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Lobster fat and juice 1.5 cups

Tofu a few pieces

Egg 1

Prawn 3 pieces

Cuttlefish 4 pieces

Chinese short razor clam 3 pieces

Water 1.5 cups

Minced Ginger, scallion and garlic 1tsp

Add 1 tbsp. vegetable oil to a skillet, add ginger, scallion and garlic sauté until fragrant.

Add water, tofu and lobster fat and juice to it, bring it to boil.

Add prawn, cuttlefish and clam and cook for 2 minutes.

Add some starch water to thicken the soup.

Beat up the egg in a separate bowl; add the egg to the soup. Add pinch of white pepper.

No salt needed for this dish since the lobster fat and juice is already salty.  I didn’t like the color of the dish because it looks kind of ugly, so I added a tbsp. of dark soy sauce. However it only made it worse, so I didn’t want to post this dish, but the taste of it is incredible, too delicious not to share it. So here you go!!!

 

龙虾脂肪和汁水1.5 杯

豆腐 几片

鸡蛋1个

大虾3只

墨鱼4片

中国蛏子3只

水1.5 杯

姜葱蒜茸1茶勺

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加1汤匙植物油到锅中, 加入姜、葱、蒜炒至香。

加入水,豆腐和龙虾的脂肪和汁水, 把它煮开。

加入大虾, 墨鱼和蛏子, 煮2分钟。

加入一些淀粉水使汤变稠。

先把鸡蛋打在一个碗里; 难后把鸡蛋加到汤里。加入少许白胡椒粉。

这道菜不需要加盐, 因为龙虾的脂肪和汁水已经是咸的了。 我不喜欢这道菜的颜色, 因为它看起来有点难看, 所以我加了一汤匙老抽试图让它变好看一点。结果更糟, 所以我其实不想贴这道菜, 但它的味道是令人难以置信的美味, 这么美味怎么可以不分享!所以你们随便看看吧!

 

Jelly Fish And Cucumber Salad/海蜇皮凉拌小黄瓜

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Jelly fish is seafood, but it is not fishy at all. It tastes more like vegetable, crunchy and tasteless. This is again another summer dish that is healthy and delicious.

2/3 English cucumber

Salt 1/4tsp

60g Jelly fish

Sauce:

Balsamic vinegar 1tsp

Light soy sauce 2tsps

Sugar 2tsp

Sesame oil 1/2tsps

Chicken bouillon 1/2tsp

Minced garlic 1/2tsp

Hot oil 1/3tsp(optional)

Peel then cut cucumber into small chunks; add salt to marinate for 10 to 15 minutes. Drain the water after 10-15 minutes.

Mix all ingredients for sauce together, and set aside.

Cut jelly fish into small strips. Make sure squeeze all the water out of the jelly fish.

Mix everything together and serve it right away.

 

2/3 条英国黄瓜

盐1/4 茶匙

60克海蜇皮

 

酱汁:

香醋1茶勺

生抽2茶勺

糖2茶勺

芝麻油 1/2 茶勺

鸡汤1/2 茶勺

蒜茸1/2 茶勺

辣油1/3 茶勺 (可不要)

 

把黄瓜去皮后切成小块加入盐腌10至15分钟。10-15 分钟后把水倒出。

将所有的酱汁配料混合在一起, 放在一边。

把海蜇皮切成小条。一定要把所有的水都挤出来。

把所有的材料混合在一起, 马上吃。

Seafood Fettuccine/海鲜意面

lobster5

Lobster meat 100g

Mussel 6 pieces

Razor clam 6 pieces

Fettuccine ½ pound

White wine 1/2 cup

Butter 2tbsps

Minced garlic 2 cloves

Extra virgin olive oil 1 tbsp

Precook the noodles in a big pot of boiling water with some salt as directed on the package.

Add the extra virgin olive oil in a skillet, add garlic and cook until it is aromatic, add the clam and mussel and white wine. Cook with cover on for one minute, by now the razor clam should be ready, pick them out and discard the shells.

Continue to cook the mussels for 2-3 minutes with cover on then discard the shells too.

Add the fettuccine, lobster meat, clam and the butter, mix well. Add salt and black pepper to the taste. Garnish with basil.

If you have some spinach at home, it goes really well with the dish.  For the white wine, I used Pinot Grigio, it goes really well with seafood.

 

lobster7

龙虾肉100g

贻贝6只

竹蚬6只

意大利面½镑

白葡萄酒1/2 杯

黄油2tbsps

蒜茸2丁香

特级初榨橄榄油1汤匙

 

按包装上的指示方法把面条放在一大锅的开水里加点盐来煮熟备用。

在煎锅里加入初榨橄榄油, 加入大蒜烹调到它香味出来, 加入蚬,贻贝和白葡萄酒。加盖子煮一分钟, 这时候蚬应该好了, 把它们从锅里挑出来, 然后丢掉壳。

继续盖上盖子煮贻贝2-3 分钟然后一样把壳捡出来丢掉。

加入面、龙虾肉、蚬和黄油, 拌匀。加入盐和黑胡椒调味。加罗勒点缀。

如果你家里有菠菜, 加点菠菜很好吃的。我用的是Pinot Grigio 白酒,这个酒煮海鲜很对味的。

Lobster With Fruit Salad/龙虾水果沙拉

lobster 3

 

Lobster meat 75g

Yellow kiwi 1

Small avacodo ½

Haden Mango 1/3

Mayonnaise 3tbsps

Condense milk 1tbsp

Dice everything into the same size pieces.

Mix mayonnaise and condense milk together first then mix it with the rest of ingredients.

Mix your sauce with the fruits when you are ready to serve otherwise it is going to be so runny like soup.  You can use any other kind of tropical fruits. Also do adjust the ratio of the mayonnaise and condense milk to your own preferences.

lobster

龙虾肉75克

黄色猕猴桃1颗

黑登芒果1/3个

蛋黄酱3大勺

炼奶1大勺

把所有的材料都切小块备用。

先将蛋黄酱和炼奶搅拌好再和其他的材料一起拌匀。

要吃的时候才把酱拌进去,太早拌的话会出水的。

你也可以用其他的热带水果代替的。 至于蛋黄酱和炼奶的比例也可以自己调到自己喜欢的比例的。

Lobster Roll/龙虾卷

lobster6

Hot dog bun 1

Lobster meat 90-100g (about one small size lobster)

Mayonnaise 1tbsp

Lemon juice 1/2tbsp

Chives  1/3tsp

Mix lobster meat, Mayonnaise, and lemon juice together.

Heat up a skillet; toast the hot dog bun until lightly golden brown.

Pour all the lobster to the hot dog bun and garnish with chives on the top.

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热狗包一条

龙虾肉90-100克(大概一只小号龙虾的肉)

蛋黄酱1大勺

柠檬汁1/2茶勺

细香葱一点(装饰用)

将龙虾肉,蛋黄酱和柠檬汁放一起搅拌好。

热一个平底锅, 将热狗包煎到浅金黄色。

将龙虾肉都倒在包上面,将香葱放上面点缀一下。

Vietnamese Rolls/越南春卷

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6 pieces tapioca Sheets

Shredded cucumber some

Shredded carrot some

Shredded bell pepper some

6 pieces lettuce leaves

6 pieces whole shrimps

2/3 cup pork with hoisin sauce

Vermicelli 50g

Cook the vermicelli in boiling water for 3-4 minutes, and drain.

Cook shrimp in boiling water too for 2-3 minutes then drain (adjust the cooking time depend the size of the shrimp)

Pork with hoisin sauce:

https://caiqinchen.com/2015/02/23/pork-with-hoisin-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%9d/

Get a piece of tapioca sheet and rinse it with cold water, then leave it on a flat surface, place a piece of lettuce leave on top of it, get a small amount of vermicelli on the leave then use the leave to wrap up the vermicelli.

Add few shreds of carrot, cucumber, bell pepper alone with the wrapped vermicelli on the middle of the tapioca sheet. Lay 2 pieces of shrimps next to it.

Flip the bottom tapioca sheet up to cover the vegetable and shrimp, then do the same to the right and left side of the tapioca sheet then roll it up as tight as possible just like how we do egg rolls. Remember, do not overstuff the roll. The tapioca sheet is very delicate.

Do the same for the pork one (use pork instead of shrimps).

rolls

Dipping sauce:

Peanut butter dipping sauce

  • 4 Tablespoons peanut butter
  • 2 Tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 1 clove minced garlic
  • Sriracha sauce some if you like it spicy
  • 4 Tablespoons hot water or more until it reach to the thickness you prefer
  • A little bit of crush peanut for garnish

Mix everything together and mix well.

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Sweet and sour dipping sauce

  • 2 tablespoons minced carrot
  • 2 cloves minced garlic
  • 3 tablespoons sugar
  • 12 cup warm water
  • 3 tablespoons Chinese fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 red spicy chile if you like it spicy

Mix everything together and mix well.

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6片越南米纸

黄瓜丝适量

胡萝卜丝适量

甜椒丝适量

6片生菜叶

6只全虾

海鲜酱猪肉2/3 杯

粉丝50克

把粉丝放在滚水里煮3-4 分钟, 沥干。

虾在沸水中煮2-3 分钟(取决于虾的大小调整烹饪时间)

海鲜酱猪肉:

https://caiqinchen.com/2015/02/23/pork-with-hoisin-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%9d/

拿一片越南米纸, 用冷水冲一冲它, 然后把它放在平坦的桌面上, 放一块生菜在上面, 再放少量粉丝在菜上面, 然后用菜把粉丝包起来。

加少量的胡萝卜, 黄瓜, 甜椒丝与刚刚包好的粉丝在米纸中间。在它旁边放2只虾。

把底下的米纸翻上来盖住蔬菜和虾, 然后同样把右边和左边的米纸也翻过来盖住蔬菜和虾, 然后尽可能紧的卷起它就像我们做春卷一样。记住, 不要 包太多的东西因为米纸很易破。

以同样的方法包猪肉卷(用猪肉代替虾)。

酱汁:

花生酱酱汁

4汤匙花生酱

2汤匙海鲜酱

2茶匙酱油

1颗蒜茸

越南辣酱一些如果你喜欢辣

4汤匙热水或更多, 直至达到您喜欢的浓度

一点碎花生作装饰

把所有的东西混合起来, 拌匀。

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糖醋酱

2汤匙碎胡萝卜

2颗蒜茸

3汤匙糖

1⁄2杯温水

3汤匙鱼露

3汤匙青柠檬汁

2汤匙米醋

1个小红辣椒如果你喜欢辣

把所有的东西混合起来, 拌匀。