Cooking Lab - Egg Dumplings (蛋餃)

Cooking Lab - Five Spice Tofu w Pork Belly & Green Pepper (五花肉炒五香豆干)

Published Recipe: Crispy Pork Belly with Five Spice Tofu & Green Pepper

I am in love with pork belly and this stir-fry dish is memorable in many ways. First, it makes use of any leftover marinated pork belly. Secondly, it is a very budget conscious dish. Thirdly, it is easy to prepare and the taste is simply delicious. 


(c) GMV - Got My Vote!

Pork belly and firm tofu in oyster sauce make a delicious combination. There is a lot of wonderful flavor going-on with this dish, and this five-spice Taiwanese tofu has a nice texture too.

Ingredients:

- 200g marinated BBQ pork belly 
- 100g Korean mild green pepper 
- 150g Taiwanese five spice tofu 
- 50g green shallot 
- 10g red chili 
- 2 tablespoon oyster sauce 
- 1 tablespoon sweet soy sauce 
- 1 teaspoon sesame oil 
- Salt and white pepper to season 

Method:

1. Heat the cooking oil in a frying pan. Shallow pan fry the pork belly until crispy and caramelised.

2.Remove and set aside.

3. In the same fry pan, line the sliced five-spice tofu in a single layer.

4. Add in diced Korean green pepper into the pan and cook over high heat.

5. Season lightly with salt and pepper.

6. Add the crispy pork belly back into the pan.

7. Season with sweet soy and oyster sauce.

8. Stir often to combine or until everything is heated through.

9. Toss in the green shallot and the red chili (optional).

10. Turn off the heat. Drizzle the sesame oil on top.

11. Serve immediately with fragrant rice.

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Cooking Lab - Soy Bean Paste Noodle (豆干炸醬麵)

Cooking Lab - Rice Paper Roll w Pork Belly, Kale & Mushroom Omelette

This is just super delicious~~the perfect Summer time meal solution. 

It all started when I asked myself 'What can I do to improve the average rice paper roll'?

Well, for start, less vermicelli noodle and more of the fillings. 

So I come up with this creative concoction :) It contains succulent pork belly, healthy kale, flavoursome mushroom omelet and cool refreshing cucumber! 

Honestly, it is SO very good!

(c) GMV - Got My Vote!

Cooking Lab - Tofu and Century Egg Salad (夏日開胃：皮蛋豆腐)

A specialty Summertime dish. Silky tofu with gelatinous century egg, topped with pulled-pork floss. Wonderfully cool and refreshing.

今天熱到食慾都沒了，更別指望下廚開伙。來一道涼涼的皮蛋豆腐沙拉吧！當然要加豬肉鬆和蔥花在上面 。

(c) GMV - Got My Vote!

避暑去了~~

Cooking Lab - Floral Dumplings (花式餃子)

It's the festive season and yes I am on holiday~~! 

Time to make some fancy dumplings. Pretty & delicious...

(c) GMV - Got My Vote!

做慣了普通餃子，想說今天有點時間，就來做些花式餃子。雖然比較費工，加了紅石榴，非常有聖誕的氣氛～ 很喜氣樣。

嗯，限定手工餃子，一人一口。

想想，還是做回普通餃子吧，你們吃的速度實在太快。。。

Cooking Lab - Pickles Vegetables Fried Rice with Mini Meatballs (高菜チャーハン)

This is a popular Japanese/Korean rice dish (高菜チャーハン). The main star of this dish is the pickled vegetable, similar to German's sauerkraut, the Asian pickled mustard have a sweet texture and it is not too sour.


(c) GMV - Got My Vote!

Add some pickled mustard, mini meat balls and some Korean kimchi to jazz up the plain ordinary rice.

Tip - Use a day old rice. It is less sticky and much better for frying. 

IF there is any leftover, perfect for lunch box the next day.

Ingredients:

- 2 cups of cooked rice 
- 2 tablespoon of cooking oil 
- 300g pickled mustard 
- 150g button mushroom 
- 1 tablespoon chicken stock 
- 1 tablespoon soy sauce 
- 6 mini pre-cooked parsley meat balls 
- 60g Korean kimchi 
- 50g green shallot 

Method:

1. Finely dice the pickled cabbage, mushroom and shallots.

2. Heat cooking oil in a hot frying pan.

3. Add in the mushroom and shallots and stir fry until fragrant.

4. Add in the diced pickled cabbage and the pre-cooked meatballs into the pan.

5. Add in the rice, chicken stock and mix thoroughly.

6. Make sure there are no clumps in the rice. The rice grains should be loose and soft.

7. Fold in with light soy sauce.

8. Lightly season with salt and pepper.

9. Place the mini meat balls on top of the rice.

10. Add some peri peri mayonnaise (optional).

11. Serve immediately with some kimchi on the side.

It is seriously flavourful and its time to eat.... 

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