Saturday, December 31, 2016

Pasta With Mussels in Tomato Sauce

  • 1 can chopped or whole tomatoes or tomatoes paste (150ml)
  • 3 garlic cloves
  • 1 shallot (I used the dried fried ones)
  • ½ cup dry white wine
  • 2 pounds mussels, rinsed, scrubbed and beards removed
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon red pepper flakes (optional)
  • 2 teaspoons chopped fresh thyme or orengo
  • Pinch sugar
  • Salt to taste
  • ¾ pound pasta
  • ¼ dried parsley
  •       Cook pasta in boiled water until they are done. Rinse it with cold water.
  •        Heat a pan, add all the ingredients except mussels.
  •        When it starts to boil, put the mussels in. Cook until they open and add pasta
  •      Serve

Thursday, September 1, 2016

Chicken Stock 高湯

Rotisserie chicken or chicken back bone-1 (I used organic chicken back bone. I noticed it's less fat)
Yellow onion-1 big one
Stalks celery-2
Cloves garlic-2
Bay leaves-2
Pepper-1/2 tsp
1 tsp apple cider vinegar (optional)
Water-8 cups
Salt-1/2 tsp

·       Put all the ingredients in the instant pot and cook for 30 mins. (If you don’t have instant pot, you need to cook it until it’s boiling and turn it to low heat. Cook for 2.5 hours)
·       Let the broth cool down and use a strainer to drain the ingredients.
·       If you want low fat, you can put the broth in the fridge. After a few hours, you will see a layer of fat on the surface. You can scope them out.