Mongolian Beef and Spring Onions Recipe
This Mongolian beef recipe features crispy slices of flank steak with a sweet soy-based sauce and green onions for a restaurant-quality dish at home!
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Mum said the Original Recipe Porridge from KFC Singapore looks good on television so I bought a bowl for her breakfast. Slow-cooked using fragrant jasmine rice with added savoury Original Recipe chicken fillet chunks and topped with fried shallots and fresh spring onions.
Topmost image and video courtesy of KFC Singapore.
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Pork with Fried Plums
450 g pork chops, finely sliced
1 tbsp cornflour
2 tbsp light soy sauce
2 tbsp rice wine
4 tsp brown sugar
pince of ground cinnamon
2 garlic cloves, finely chopped
2 spring onions, chopped
2 tbsp plum sauce
1 tbsp hoisin sauce
150 ml water
6 plums, de-stoned and quartered
4 spring onions to garnish
Mix the cornflour, light soy sauce, rice wine, sugar, cinnamon and pork strips together. Marinade overnight in the fridge.
Remove the pork from the marinade and keep both. Stir fry the pork for 4 minutes and then add the garlic, spring onions, plum sauce, hoisin sauce and water and bring to a boil. Simmer for 8 minutes. Add the marinade to the wok and cook for a further 5 minutes.
Fry the plum slices in a little oil on all sides until softened and a little brown. Serve together with rice and a spring onion garnish.
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Oriental Salmon with Stirfried Vegetables
Just like artists, chefs often like to revisit previous recipes they have created and see if they can improve them. I originally wrote this recipe for my newspaper column and served it with crispy rice noodles. In my revised version, I changed the noodles and made a homemade spring onion and garlic sauce for the stirfried vegetables. The recipe is very easy and getting a stir fry right is all…
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Spring Courgette Pasta (Vegetarian)
As the weather seems willing to hold today, with patches of blue sky sometimes appearing behind the clouds, Ava and I spent a lot of time in the garden. Working, that is! Planting Summer bulbs in the front garden and grown seedlings (Peas mostly) in the Veg Patch. We also harvested a young Green Onion to make these deliciously creamy Spring Courgette Pasta, beautifully comforting after all the work! Happy Tuesday!
Ingredients (serves 1):
2 1/2 cup whole-wheat penne(or other short pasta)
2 tablespoons olive oil
1 large Green Onion
half a dozen leaves fresh Basil
1 large courgette, rinsed
1/4 teaspoon fleur de sel or sea salt flakes
½ teaspoon freshly cracked black pepper
½ large lemon
1/3 cup crème fraîche or sour cream
2 large leaves fresh Basil
In a large pot of salted boiling water, cook penne according to package’s directions, about 9 to 11 minutes until al dente.
In the meantime, heat olive oil in a medium, deep skillet, over medium heat.
Peel and finely chop the white part of the Green Onion, reserving green part for later, stir into the skillet. Fry, 1 minute.
Finely chop Garden Basil, and stir into the skillet. Fry, 1 minute more.
Cut courgette in quarters, and into thick slices. Add to the oil, and fry gently, a few minutes or so, until just browning. Season with fleur de sel and black pepper. Thoroughly squeeze in the juice of the lemon halve.
Stir in crème fraîche. Reduce heat to medium-low. Cook, a couple of minutes more until sauce just thickens.
Once the pasta is cooked, drain, saving about 1/3 cup of its starchy water, and stir pasta into the sauce, gradually adding starchy water, until the courgette sauce beautifully coats the penne. Stir well to combine.
Finely chop reserved green part of the Green Onion and Garden Basil.
Enjoy Spring Courgette Pasta immediately.
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Cheaty Chowder
I am, by nature, a very lazy person, so there’s nothing I love more than finding a hack for making great food. I’m consequently very pleased with myself for my latest innovation of adding frozen smoked haddock and sweetcorn to a tin of leek and potato soup. Amazing!
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