Thai Style Raw Shrimp

Thai style raw shrimp by far is one of my favorite dishes in the work.  I love eating shrimp especially raw shrimp.  Eating out this dish cost like 70-80 HK dollar and the shrimp quality is not good.  So I decided to do some research at home and make it my own.  I bought fresh live shrimp(花竹蝦) from the open market.  Here’s how you make it….

Ingredient:

Live Shrimp 12pcs

Dipping Sauce:

Garlic

Chili Pepper

Chinese parsley

Fish Sauce

Sugar

Water

Lime

Method:

1.      For the live shrimp, put it in ice cold water for 2 hours before removing the shell.

2.      After soaking in ice cold water for 2 hours, remove the shell and divine.  Butterfly the shrimp, wash it well and soak it in ice cold water again for 10-15mins.

3.      While the shrimp is being soak in the ice water, with a pounder crush the garlic and chili pepper.  Add in the lime juice, fish sauce and sugar.  Mix well then add in water and Chinese parsley.  Let the sauce sit for 20mins before serving it.

Tim's Kitchen (From Good To Not So Good)

There’s another place that I used to think is good and is a must go place for me when ever my family is in town.  But three months ago I change my mind about this place.  Not only their service sucks, also their food quality is not as good as before.  I took my parents here to have an early celebration of Father’s Day.  Here’s what we had for dinner….

 Thousand year old egg with pickle ginger (This dish is for free, so can't expect anything!)

 Glass Shrimp (Signature Dish, the best)

 Roast Duck (Not good at all, the skin is not crispy and the meat is tough)

Crispy Deep Fried Chicken (Not as good as before, the chicken is so dry)

Sweet & Sour Pork (Okay)

Look Fun with Ground Beef In Satay Sauce (Too wet and not enough鑊氣)

Bean Curb Wrap (Good)

Eggplant With Sesame Dressing (Nothing special)

Stir-fry Veggie with Garlic (Good)

 Fujian Fried Rice (Too much sauce)

Beside the signature dish glass shrimp, everything else is okay to taste but definitely not worth the price.  Will not be going there again……

The Best Seafood In Sai Kung Loaf On (六福)

After living in Hong Kong for the past seven years, I think Loaf On at Sai Kung serve the best seafood in town.  Usually we will buy our own seafood and bring it to the restaurant so that they can cook it for us.  The seafood that Loaf On sells is very fresh but it can be very pricy. 

Usually I go eat at Loaf On for only special occasion, when ever my family is in town, or there are something special to celebrate.  The last time that I went to eat at Loaf On was for my hubby job promotion.  There were 10 of us and it turn out about 400 per person.  Here’s what we had that night (Aug 10 2013)……

Salt & Pepper Abalone椒鹽鮑魚

Cheese Shrimp With Emin芝士花竹蝦E麵

Razor Clam In Black Bean Sauce黑椒汁炒聖子

Fish Cook In Two Ways (Stir-fry & Deep Fried) 龍吐珠

Deep Fried Tofu奇脆豆腐

Deep Fried Squid酥炸魷魚

The tofu and the squid is from Loaf On, these two items is a must eat every time when we go there.  I can’t wait to go there again, but I wonder when????

Breakfast 10 Sept 2013

Sept 10 2013 Breakfast is......

Chinese cabbage, beef ball, Japanese udon in fish broth......

Chinese Style Sliced Pork With Spaghetti

This dish is a Chinese style way of eating spaghetti.  Usually this dish use beef instead of pork but I didn't have time to stop by the supermarket.  So I bought pork from the open market.  Here's what you need to make this dish.....

Ingredient:

Spaghetti (1/2 Bag)
Sliced Pork
Chives
Onion
Bean Spout
Minced Garlic

Marinated:

Soy Sauce
Dark Soy Sauce
Chicken Powder
Sesame Oil
Chinese Cooking Wine
White Pepper

Method:

1. Marinated the slice pork with the marinate listed above, let it sit for 30mins.
2. Cook the spaghetti, drain well and set it aside.
3. In a nonstick frying wok, over medium high heat, heat up one 1/2 tablespoon of peanut oil.
4. Add in sliced pork and minced garlic.  Cook the pork until well done, dish it up and set it aside.
5. In the same frying wok, over medium high heat, add in 1/2 table spoon of peanut oil, add in onion.  Cook the onion for 2 mins then add in the bean spout.  Cook the bean spout until it turn soft.  Dish up the bean spout and onion, set it aside.
6. In the same frying wok, over medium high heat, add in 1/2 tablespoon of peanut oil, add in the spaghetti and cook for 1min.  Add in soy sauce and dark sauce to taste.
7. Add in the cook slice pork, bean spout and onion.  Stir-fry everything until it is all combine.
8. Add in chives, sesame oil and a little chicken powder to taste.  Combine everything well, dish it up and served. 

Bolognese Spaghetti

This Bolognese spaghetti is very different from the traditional one.  Instead of using beef, I used ground pork.  To me I think only the ground beef at City Super is good, other super marker ground beef to me I think they have added ground pork in it.  Anyway here's my version of Bolognese spaghetti with ground pork.....

Ingredient:

Ground Pork
Onion
Garlic
Mushroom
Canned Tomato
Canned Tomato Sauce
Spaghetti
Parmesan Cheese
Red Wine
Salt & Pepper
Crush Dried Basil Leave

Method:

1. In a medium sauce pan over medium heat, heat up 1 tablespoon of olive oil.
2. Add onion in the sauce pan, cook it until it turn translucent.
3. Add in garlic and cook for 1min.
4. Add in ground pork, at the same time add in freshly grated black pepper & salt.
5. Cook the ground pork well, then add in tomato paste, cook for 1 mins
6. Then add in red wine, around 1/2cup. Cook the red wine until it reduce by half
7. Add in canned tomato, tomato sauce and crush dried basil. Cook the sauce for 30mins over medium low heat.
8. 10mins before the sauce is ready, cook the spaghetti.  Make sure you cook it 1min less the instruction is written on the package.
9. Drain the spaghetti well and plate it up on a serving plate.
10. Add freshly grated Parmesan cheese in the sauce and salt & pepper to taste.
11. Spoon the sauce over the spaghetti, top it off with more freshly grated Parmesan cheese and served.

Spaghetti With Creamy Mushroom Red Wine Sauce Over Grill Steak

It was a lazy Saturday, I want it to eat pasta and my hubby want it to eat steak.  So I came up with this one dish satisfied both of our taste buds.  Here's a photo of what I made.....

Ingredient

Sirloin Steak
Spaghetti (1/2 Bag)
Mushroom
Onion
Garlic
Red Wine
Beef Stock
Heavy Creamy
Salt & Pepper

Method

1. Clean the mushroom with a dry kitchen towel.
2. Diced up the onion & garlic and set it aside
3. Slice up the mushroom.
4. In a medium sauce pan over medium heat, heat up one tablespoon olive oil.
5. Add in onion, cook it until it turn translucent, then add in garlic, cook it for 1-2mins.
6. Add in mushroom, add in only half of the mushroom, reserving half to add when the sauce it almost done.
7. Cook the mushroom for 2-3mins, add in 1/2cup of Red wine, cook the wine until it reduce by half.
8. Add in the beef stock and 2cups of water.  Cook the sauce for 20mins over medium low heat.
9. Before adding in the cream, add in the remaining mushroom and cook for another 3mins. 
10.  At the end add in heavy cream, salt and pepper to taste.
11. Season the steak with salt and pepper, pre-heat the oven to 200degree, heat up the grill pan until it is super hot. 
12. Sealer all four side of the steak for at least 1 min.
13. Then cook each side of the steak for 1 mins.
14. Place the steak on a baking tray, put it in the oven for 4 mins.
15. Remove the steak from the oven, cover it with foil and let it rest for 5mins before cutting
16. While the steak is in the oven, cook the pasta.  Cook it one min less then the instruction written on the package.
17. Drain the pasta well, add the pasta in the mushroom sauce and cook it for one min or until the pasta have combine with the sauce well.
18. Added freshly grated Parmesan cheese and dish it up on a serving plate.
19. Slice up the steak and served.