Stew Beef (Cooked with a slower cooker) 蔬菜牛肉湯

Ingredients:

2 pounds beef shank meat, (cut into bite-sized pieces)

1 tsp Salt

1 tsp pepper

1 medium onion, finely chopped

2 celery ribs, sliced

2-3 cloves of garlic, minced

150 ml can tomato paste

3 table spoons of chicken stock

4 cups of water

2 cups carrots

5 small red potatoes ,cut into bite-sized pieces

1 tablespoon dried parsley

1 teaspoon oregano

1/4 cup flour

1/4 cup water

Directions:

1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, chicken, 4 cups water, and tomato paste in the crock pot. I used a 5 qt crockpot for this stew.  Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. (Optional) Before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew.

Eggplant Lasagna 茄子千層麵 (沒有加麵)

Ingredients:
1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Breadcrumbs
Salt and ground black pepper to taste
2 large eggplants sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground meant (half beef  and half pork)
Tomato paste-300ml
4 cups shredded mozzarella cheese

1. Preheat oven to 375 degrees F. Oil 2 baking trays with 1 teaspoon olive oil.
2. Whisk eggs and water together. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a bowl.
3. Spread a quarter of step 2 on to the tray. Spread eggplant slices on top. Then spread another quarter of step 2 to the tray. 
4.  Bake for 45 mins.
5. Cook ground meat in a pan for 10 mins.  Add black pepper and salt and tomato paste.
6. Put half of step 5 into 1 of the trays.  Add mozzarella cheese.  Do the same for the 2nd tray.
7. Heat oven to 400 F.
8. Bake for 15 mins.

Apple Beef Stew 滷頻果牛肉

Ingredients:

• Beef shank 2 lbs. Chop them into small pieces)
• 8-10 tomatoes (you can use 4-5 tomatoes but you will have to add the water for it to cover the meat when you stew)
• One onion
• One Apple
• Shao Shing  cooking wine ( 1 cup)
• Garlic 5 cloves
• soy sauce - half cup  ( you can mix different kind of soy sauce such as soy paste, black bean sauce thick/thin  to give more flavours )

Method:

1. Cook the beef in boiling water. When the color changes,take them out. Then rinse with water  (Cleaning process)
2. Heat a pan, add oil, cook chopped garlic, onion and Apple. When you can smell the onion and garlic, add cooking wine and soy sauce. When it starts to boil, turn it to low heat and cook it for two hours
3. Serve with rice , noodles or bread

Sticky Rice Balls Soup-Haka Style 客家鹹湯圓

Ingredients:

-sticky rice balls - (add whatever amount you want to eat)

-Sliced pork - (1 lb marinated with soy sauce and 1 tsp of corn starch for 15 mins)

-Shallot - two (chop into small pieces)

-Dried sea shrimps - 2 teaspoons

-Dried mushrooms soaked in water and cut them into slices - (around 10)

-Chives (chop them into 2 inches length)

-Celery (Chop them into small pieces)

-cilantro=Chinese parsley (separate the leaves and roots. Chop the roots into small pieces)

Seasoning:

-salt

-white pepper powder

-sesame oil



Method

1.     Heat the pan, cook olive oil with shallot. When Shallots turn golden colour, take it out. Drain the oil into a different bowl. Use the same oil to cook pork. When the pork is cooked, take it out.

2.      Add more of the shallot oil into the pain. Cook mushrooms, dried shrimps, carrots and roots of Chinese parsley.  

3.     Fill a half a pot with water.  When it’s boiling add the golden shallot, pork, mushrooms, and carrots in there. Cook them with high heat. 

4.      Boil a pot of water. When it starts to boil, add sticky rice balls. When they float, transfer them to the pot with the pork. Add chives, parsley leaves and celery. Add chicken stock powder, white pepper powder and sesame oil to taste.   





麻油雞 Sesame Rice Wine Chicken

 

 

Ingredients:

2 pounds of chicken.

10 slices of ginger

1 bottle 600 ml rice wine

Sesame oil-3 table spoons

Optional-Chinese herbs (Go Ji)-2 tea spoons  

 

Method:

1.       Cook sesame oil with ginger at medium heat for 3 mins (The longer you cook the more ginger flavour you will get.)

2.       Boil chicken with a pot of hot water. Add chicken to the pot. Stir with sesame oil and ginger.

3.       Add rice wine. (Make sure they cover the chicken) and cook for 30 mins with medium heat.

Tip (If you don’t want, too much alcohol. You can add 300 ml water and 300ml rice wine)

Stewed pork feet with ginger and sweet vinegar. 豬腳薑醋

Benefits for this dish: Helps with the circulation, keeps you warm, lots of collagen, replenish your body.

Ingredients:
Pork feet 6
Egg 12
Sweet vinegar （八珍甜醋）-2 bottles 1.2 L
Ginger-500g
Black rice vinegar  - 50 ml黑糯米醋
Salt-1 pinch

Method:
Traditional way  people make this soup base 1 month ahead. But one week is good, too. I did mine for 1 week to let the ginger and sweet vinegar marinated.

1.     Peel the ginger skin. Wash and dry them with a paper towel or let it dry by itself for a few hours.
2.     Use a knife to flatten the ginger.
3.     Prepare a frying pan. Cook ginger until they are dry. Add 1 pinch of salt and olive oil. Continue to cook them until you can smell the ginger.

4.   Prepare a big stewing pot. (Make sure it’s not metal. It’s better to use a glass or ceramic container to prevent your pot from changing colour. )  Add the ginger and the 2 bottles of sweet vinegar into the pot. When they start to boil, turn to small heat and cook for 1 hr.
5.     Let it cool down.
6.     Rest them at least one week in a cool area where there is no sun exposure. (I put mine in the basement.) The cantonese traditional way to do is to prepare this dish 4 weeks before the mom gives birth. You repeat boiling the pot once a week.

7.     Boil a pot of hot water. When the water boils, cook the pork feet for 5 mins. Take them out and rinse with cold water.(Cleaning process)
8.     Prepare 6 eggs and cook them in a pot of water. When they start to boil, cook for another 10 mins. Take them out and put in a pot of cold water. It can help remove the shells easier.
9.     Add pork feet into the ginger sweet vinegar stew. Cook them for 1 hour and 30 mins, and add the eggs into the stew. When the stew starts to boil, let it sit with the lid closed for  a few hours until the eggs are colored.
10.  Serve. (If you find it's too fatty, you can refrigerate it first and scoop the fat out.)

(Reminder, the eggs will taste hard which is normal for this dish. Cantonese people usually cook the eggs first 3 days before serving. Let them sit in the stew and become hard outside. It’s kinda chewy. It’s supposed to be better for you, too. )

Satay stir fry beef and celery

Ingrdients

AAA Beef Flank- 200g

Onion - 1 small onion

Celery - 3

Chilli - 1

Seasoning

Satay sauce - 1 table spoon

Chicken stock powder - 1 teaspoon

Corn Starch - half tea spoon

Method

1.      Marinate beef with satay sauce and corn starch for 20 mins.

2.      Cut onion, celery and chilli

3.      Heat the pan. Add one teaspoon of Olive oil. Add beef and quickly stir fry them. When they are half cooked, take them out.

4.      Cook onion, celery and chili. When they are soft, add beef into the pan. Add chicken stock powder. (Don’t cook the beef for too long. As soon as it's not pink, take them out to prevent the meat from getting too tough)

5.      Serve