Cooking Lab - Best GMV Curry Stew 日式和風甜味咖哩飯 (カレーライス)

This is a homely hearty pot wonder for winter. Tonight it's curry time. 

A warming curry for cold Winter days... It's hard to manage a balanced diet when all you want is to stuff your face with junky comfort food.

On a cold night like tonight, this curry is the quintessential choice for dinner at my place. It's quick, easy and so heart warming delicious. 

This is one of my fav winter meals - a full plate of steamy hot curry packed with loads of vegetables & thick pork cuts. This curry is thickened like gravy and is sweeter and milder than the Thai/Indian curries.

The ultimate comfort food!


(c) GMV - Got My Vote!

天冷了，就想偷懶吃美食。

這是一道很溫醇的日式咖哩飯。煮一鍋可以吃上好幾餐呢！~ 

省時，省力，又好吃。達成目標！現在可以坐在沙發上看整天的電視劇了!

A simple yet satisfying meal after a long day. 

Ingredients:

- 300g pork fillet 
- 3 large potato peeled and diced into large cubes. 
- 6 carrot peeled and diced 
- 3 French onion diced 
- 1 curry roux block 
- 4 cups of rice 
- 4 cups of beef stock 
- 1 teaspoon sugar 
- Salt and pepper to season 
- 3 tablespoon of cooking oil 

Instructions:

1. Heat cooking oil in a large heavy bottomed pan over medium heat then add in the pork.

2. Saute until golden brown and starting to caramelise.

3. Break the curry block into 3 pieces and add them into the pan.

4. Stir well to combine.

5. The curry block will dissolve into a paste after 3 minutes.

6. Stir to coat the meat well in the curry paste.

7. Add in the onions.

8. Let them simmer for 2-3 minutes until soften.

 9. Add in the potato chunks.

10. Stir to coat the potato.

11. Add a teaspoon of sugar.

12. Lastly, add the carrots.

13. Stir gently until all ingredients are well combined.

14. Pour in the beef stock and bring it to boil over medium heat.

15. Transfer all into a deep heavy-base pot.

16. Change to low heat and simmer until the pork is tender and carrots soften.

17. You can add in more curry block if you like a thicker consistency.

18. Add in the peas. This dish will not be the same without those little green bubbles popping out of the dark curry sauce.

19. Serve with steamy hot rice at the side.

Everyone is bound to ask for second serving of this delicious mild curry. So mild even the kids will enjoy it. 

Cooking Lab - Butter Lettuce with Mushroom Consommé

This is a beautiful vegetarian dish enriched with a delicate enoki & king oyster mushroom consommé. 

It has a clean, natural sweet mushroom flavour. If you like mushroom, you will like this dish. 



(c) GMV - Got My Vote!

You can make this at home easily and you will discover the taste of the tinned product is not even close to homemade. 

A delighful vegetarian dish ready to be enjoyed by all. 

Ingredients:

- 300g Asian Butter Lettuce 
- 1 large king oyster mushroom 
- 150g enoki mushroom 
- 2 cloves of garlic 
- 2 cups vegetable stock 
- 1 tablespoon fried onion flakes 
- 30g roasted red pepper 
- Salt and pepper to season 

Instructions:

1. Pour vegetable stock into a saucepan. Bring it to boil. Add in all the mushrooms. (You can add in leftover veggies, such as carrot, onion, tomato as well).

2. Let in simmer for at least 30 minutes and try to refrain from stirring.

3. Remove the mushrooms and set them aside.

4. Strain the mushroom consommé liquid through a fine sieve lined with muslin cloth.

5. The liquid should be quite clear, light golden, free from any residue.

6. Set aside to cool.

7. In a separate pan, spray a tiny amount of olive oil and brown the garlic cloves.

8. Add the chopped Asian butter lettuce to the pan.

9. Season with salt.

10.Add the mushrooms.

11.Season with pepper.

12. Add 2 tablespoons of the mushroom consommé to the pan.

13. Simmer until the liquid has been reduced.

14. Arrange the vegetables on 4 separate deep dishes.

15. Place enoki and king oyster mushroom slices on top.

16. Garnish with crunchy fried onion flakes.

17. Top with some roasted red pepper.

18. Gently pour 3 tablespoonful of the mushroom consommé into the base of the bowl.

19. Season with salt and pepper.

Cooking Lab - Korean-Inspired Jajangmyun Noodles (改良韓國炸醬麵版)

My good friend who just got back from Korea, raved on and on about a popular Korean national dish - Jajangmyun.

It is essentially noodles tossed in black bean sauce and it is inexpensive to make. Anyway, I got inspired so proceeded to concot this version.

The taste? It is delicious and satisfying. 

(c) GMV - Got My Vote! ＼(^o^)／

It is not too authentic nor traditional - heck! I like to create and come up with something new, fast not fussy and delicious at the same time.

I used Korean quick noodles which are wider and has a lot more elasticity compared with others. These wriggly noodles can be cooked fairly quickly and hold the sauce fairly well. 

Ingredients:

- 4 serving of the Korean's quick cook noodle packs. 
- 4 tablespoon of Ja Jang sauce. 
- 1 capsicum 
- 100g snow pea sprouts 
- 200g Korean fish sticks 
- 1 tablespoon cooking oil 
- 1 teaspoon soy sauce 

Instructions:

1. Add water to a pan and bring to a boil.

2. Blanch the snow pea sprouts for 30 seconds until vibrant green.

3. Remove and set aside.

4. In the same pot of boiling water, cook the Korean quick noodles for 3 minutes.

5. The noodles should have a chewy bouncy texture and not al dente.

6. Drain and set aside to cool.

7. Add cooking oil to a fry pan and shallowly pan fried the red capsciums and the fish sticks.

8. Add the Ja Jang sauce to the noodles.

9. Mix well to combine.

10. Season with soy sauce.

   11. Garnish with sliced red capsicum and fish sticks.

Now doesn't this look too pretty for words?

Like something out of an Oriental Garden :)

好啦，我的版本跟韓式"黑嚕嚕"平民美食有差一大段距離，但面對整碗烏漆麻黑的麵食，實在難挑起我的食慾。

所以，就做了改良版，調出比較溫和順囗的味道。但麵條是用韓國製的，超Q又有彈性。

再加上自己喜歡的配料。美感也提高了許多。這新版韓國炸醬麵簡單又親切，也很好吃𠆢。

This is for you my dear friend.

You may wish you can immigrate to Korea and have all Jajangmyun and the beautiful 'Korean-Pop' girlfriends. But you are here now and this is pretty good, too.

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Cooking Lab - Birthday Longevity Noodles

This noodle dish is reserved for special occasions. As the name suggested, it symbolises long life and is very popular on birthdays. 

Two eggs, poached to translucent perfection float in a delicious mushroom soy broth, topped with smoky mince and garlic chives. It is a textural, flavoursome delight. 


(c) GMV - Got My Vote!

Have a happy birthday with a lot of love from all of us.

Ingredients:

- 1 packet of longevity noodles 
- 7 eggs 
- 200g chives 
- 200g shiitake mushroom 
- 1 small onion 
- 200g minced pork 
- 2 tablespoon fried onion flakes 
- 3 tablespoon soy sauce 
- 1 teaspoon chicken powder 
- 1 teaspoon mirin 
- 3 tablespoon cooking oil 
- 1 teaspoon black rice vinegar 
- Salt & pepper to season 
- 3 cups of chicken/pork stock

Instructions:

1. Add oil to the pot and sauteed the shiitake mushrooms and diced onions.

2. Remove and set aside.

3. Add some more oil into the hot pot and brown the pork mince.

4. Season with a dash of white pepper.

5. Stir fry until well caramelised and fragrant.

6. Add the sauteed mushrooms and onion in with the pork mince.

7. Add soy sauce and let the mushroom, onion and mince absorb the flavour.

8. Pour in the stock liquid and bring it to boil.

9. Add the chicken powder and salt.

10. Taste to season.

    11. Crack an egg into a ladle and dunk it slowly in to the boiling broth

12. Submerge the egg for about 2-3 minutes.

13. Remove and gently placed in a bowl.

14. Continue with the rest of the eggs.

You can almost see the golden gooey goodness underneath the translucent egg white. This is what I call a perfect "Chicken Stock Poached Egg". 

    15. Blanch the longevity noodle according to packet instructions. Drain and set aside.

    16. Add the blanched longevity noodles into the pot and stir gently to loosen them up.

17. Season with mirin and cooking wine.

(Tip: The noodles will absorb the broth quickly, make sure you are happy with with seasoning. Adjust if necessary.)

18. Let the broth boil for another 5-10 minutes.

19. Add garlic chives in the final 3 minutes.

20. Divide noodles into 6 equal portions.

21. Add soup broth into the noodle bowls.

22. Gently place the poached eggs on top.

23. Garnish with fried onion flakes.

24. Serve immediately.

    25. Add a few drops of black rice vinegar to intensify the flavour.

Our tradition: Only the birthday boy or girl gets 2 poached eggs, everyone else just receives one. This is just to highlight that today is their special day.

Cooking Lab - Marinated Pork Chop w Pickled Mustard & Basil Crisps

Who doesn't like a pan-fried crispy pork chop? What if they are marinated in sweet soy sauce, served with pickled mustard and crispy fried basil crisps? This dish is so special, we called it "the reward meal." 

The real ultimate comfort food that you will want to have over and over again.

(c) GMV - Got My Vote!

Ingredients:

- 4 bone-in pork chop 
- 2 tablespoon soy sauce 
- 1/2 tablespoon cooking wine 
- 3 teaspoon sugar 
- 2 tablespoon potato starch flour 
- 1/2 teaspoon five-spice powder 
- 4 tablespoon cooking oil 
- 100g pickled mustard 
- 200g fresh basil 
- 1 small chilli 
- Five-spice salt & pepper to season. 

Instructions:

1. Lightly pound the pork chop with the mallet to loosen the elasticity. This will prevent the pork chop from curling.

2. Mix the soy sauce, wine,pepper, sugar and five-spice powder in a large bowl.

3. Massage the sauce mixture into the pork chops.

4. Let the pork chop rest in the marinate preferably overnight, but 30 minutes will do.

5. Heat up the oil in a small skillet.

6. Lightly coat sweet potato starch on both sides of the pork chop.

7.When the oil is hot enough, carefully add in the pork chops into the skillet.

8.Deep fry for 3 minutes on each side, turning once, until golden on both sides.

9.Remove and blot off excessive oil on paper towel.

10. Use the same skillet, deep fried the basil leaves for 30 seconds or until crisp, crunchy and vibrant.

11.Blot off the excessive oil.

11. Heat 1 tablespoon of oil in a separate pan.

12. Add the pickle mustard and give it a quick stir fry.

13. Add in the sugar and chili and stir well.

  
   14. Arrange the pork chop, pickled mustard and crisp basil on plate.

15. Slice the pork chop into several strips.

16. Season with five-spice salt.

This taste way better than the normal chicken schnitzel. 
It is fragrant, crunchy and so addictive. 

Both kids and adults will not get enough of it. 

Cooking Lab - Sauteed Snow Pea Sprouts with Fresh and Dried Scallops (清炒搖柱豆苖)

This is an amazing side dish for any meal. It costs a little fortune when you order it at a top Chinese restaurant. You can cook it at home in a few simple steps and the result is just as delicious. 

Snow pea pod shoots are the curly end bit of the stem. They are tender and taste delicious when stir fried.

This is a beautiful dish that combines the fresh and dried scallops to deliver a delectable taste. 

在市場看到豆苖蠻嫩的，所以買了一袋回家。用懶人級的快炒法，簡單，速度快就可以上桌了。上面用新鮮干貝和搖柱陪襯。

整體而言是道物美價廉的菜.....(如果不要加那麼多干貝的話)...

(c) GMV - Got My Vote!

These delicate tender snow pea sprout shoots (not the type that sell in a salad pack, but the actual snow pea leaves including the the curly shoot tips) have an amazing sweet flavour and I highly recommend it. 

Ingredients:

-500g fresh snow pea sprout shoots 
-2 dried scallops 
-2 fresh sashimi-grade scallops 
-100ml pork stock 
-2 garlic cloves 
-30ml cooking wine 
-1 tablespoon of cooking oil 
-Salt and pepper to season

Instructions:

1. Soak the dried scallop in a bowl of water until softened. Pat dry.

2. Wash the snow pea sprouts thoroughly. Drain and dry.

3. Heat oil in pan on high heat until smoking. 

4. Add one dry scallop into the pan and fry the scallop shreds until crispy.

5. Remove and set aside.

6. In the same smoking pan, add the garlic cloves and snow pea sprouts.

(先熱鍋，放點油，再加鹽，這樣可以保持豆苖的色澤)

7. Season with salt and pepper.

8. Add a dash of cooking wine and then the pork stock.

9. Stir and mix well.

Tip: snow pea sprouts are usually young and tender and they don't need much exposure to heat to get them cooked. 
(因為豆苖水分多，不用另外加水)

  10. Add in the large plump fresh scallops in the final minutes.

11. Finely shredded the other dry scallop and add them to the pan.

12. Do not cover the pan, or you will lose the lush green vibrancy.

13. Transfer to a serving plate.

14. Garnish with the golden crispy fried scallop shreds on top.

15. Serve immediately.

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