Cooking Lab - Super Beef Nacho with Guacamole

Guacamole is so versatile and is really easy to make at home. Nothing beat the fresh creamy rich taste of avocado on top of some beef nachos.

A perfect appetizer to feed a crowd. 
Instead of sour cream, I used a blue cheese & pistachio dip instead.


(c) GMV - Got My Vote!

This is one Super Bowl of snack deliciousness. 

Ingredients:

 - 2 ripe avocados 
- 1 truss tomato 
- 1 small lime 
- 50g coriander 
- 1 pack corn chips 
- 100g pre-made Chili Con Carne
- 1 tablespoon mixed cheese 
- 2 tablespoon blue cheese & pistachio dip 
- Salt & pepper to season 

Instructions:

1. Half and stoned the avocado; dice the tomato and roughly chop up the coriander leaves.

2. Place the avocado flesh into a mortar.

3. Lightly crush the avocado with the pestle.

4. Add the diced tomato, chopped coriander into the mortar. Add in the juice of a lime.

5. Mix them roughly with the pestle.

6. Warm up the chili con carne sauce in the oven.

7. See recipe for my beef and red wine Chili Con Carne here.

8. Arrange corn chips on a large serving plate.

9. Pour chili con carne meat sauce on top.

10. Scatter some mixed shredded cheese on top.

11. Spoon the guacamole on top.

12. Add a dollop of blue cheese & pistachio cream dip on top.

Vegetarian version - omit the beef chili con carne. 
Daily-free version - omit the cheese and the blue cheese dip on top. 

This is exactly what you want on a cold Winter night: corn chips, ground beef and fresh guacamole. I think we are happy to have this all day long :)

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Cooking Lab - Chili Con Carne Tacos

These tacos are loaded with beefy chili con carne and freshy guacamole salsa. They are wonderfully seasoned, addictive and crunchy. The perfect snack meal in Winter. 

This batch turned out really good. Perhaps my beef & red wine chili con carne sauce was so full of flavour. Together with the refreshing Guacamole, they were so moreish – we all LOVED them. 

Ingredients:

- 500g beef mince 
- 3 truss tomato 
- 2 onions 
- 1 can Mexican kidney beans 
- 1 can diced tomato 
- 1 green shallot 
- 300ml red wine 
- 3 tablespoon cooking oil 
- 2 tablespoon Mexican seasoning powder 
- 1 tablespoon Worcestershire sauce 
- 10 taco shells
- 500g freshly made Guacamole

    Hey look! A Mexican flag! :)

Instructions:

1. Finely chop the onion, tomato and green shallots into small pieces

2. Heat oil in a large saucepan over medium heat.

3. Cook beef mince until browned.

4. Add in the onions and mix well.

5. Season with Worcestershire sauce.

6. Add half of the red wine.

7. Stir until the mince absorbed all liquids.

8. Stir in the canned tomato.

9. Add in the fresh diced tomato and the Mexican seasoning powder to the beef mixture.

10. Add in Mexican kidney beans and the rest of the red wine.

11. Let the mixture simmer for a further 15 minutes or until it forms into a thick sauce.

12. Add in a handful of sliced green shallots on top.

This chili con carne is a great winter-warmer with Mexican kidney beans and infused with red wine. 

A perfect hearty appetizer to serve to friends for a casual get-together or warming yourself on a cold winter evening. It is a simple one pot meal that is utterly delicious to eat. 

Make an extra large batch and freeze any leftovers. Just like pasta, it tastes better reheated. A pretty versatile condiment sauce - especially on potatoes! 

13. Preheat oven to 180°C.

14. Line the baking tray with baking paper. Place taco shells slightly apart on tray, leaving in the ''wedge' at the centre of the shells.

15. Heat for 5 minutes or until warm & toasty.

16. Spoon 2 tablespoons of the chili con carne mixture into each taco shell.

17. Top with Mejico Guacamole/ or plain smashed avocado, green scallons/ or lettuce and loads of Mexican cheese.

18. Serve immediately.

Cooking Lab - Salt n Pepper Pork Riblets (鹽酥小排骨）

It is winter and everyone want a comfort dish. This is a family favourite recipe and it is surprisingly easy to make at home. 

Replace the chili and fresh coriander with sweet roasted capsicum as some kids (or adults) do not like spices.

(c) GMV - Got My Vote!

I made this popular dish again for a small dinner party tonight. It is absolutely delicious and it will have you salivating at first sight. 

Ingredients:

- 500g pork finger ribs 
- 1 tablespoon of soy sauce 
- 1 tablespoon of oyster sauce 
- 1/2 tablespoon of cooking wine 
- 1/2 teaspoon brown sugar 
- 1/4 teaspoon white pepper 
- 1/4 teaspoon salt 
- 4 tablespoon sweet potato flour 
- 4 tablespoon cooking oil 
- 50g nori seaweed flakes 
- 10g roasted sesame seeds 
- 50g fresh coriander (optional) 
- 2 mild red chili (optional)

Instructions:

1. Chop up the ribs into bite-sizes and put them in a mixing bowl.

2. Season with rice wine, soy sauce, oyster sauce, brown sugar and white pepper.

3. Let the pork riblets marinate for at least 30 minutes.

4. The longer you marinate, the more flavoursome they will be. I have marinate these riblets overnight, so they fully absorbed the sauce and flavouring. 

5. Add the sweet potato flour into the mixture and combine well.

6. Heat oil in a small skillet on high heat.

7. Deep fry the pork riblets until golden and caramelised.

8. Remove and blot off the excess oil on paper towel.

9. Season with salt and pepper.

10. Garnish with nori flakes and sesame seeds.

11. Top with fresh coriander and chili for the adults.

12. Serve hot.

These pork riblets are crisp, tender, and tasty. They are finger-licking good and you won't be able to resist bite after bite.   

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Cooking Lab - Tastiest Rissole Patty

This is my inventive rissole patty recipe. It has been tried and tested. They are full of flavour and the result is seriously addictive. 

I've combined the old favourites of a hamburger patty with the hearty comfort potato rosti. It is a fast dinner if you are pressed for time. It is nutritious, delicious and filled with many goodness. 


(c) GMV - Got My Vote!

Ingredients:

- 200g mince 
- 150g potato shaved into long slices 
- 50g corriander roughly chopped 
- 2 carrots sliced 
- 3 shiitake mushrooms diced
- 1 onion diced 
- 2 tablespoon oyster sauce 
- 1 tablespoon light soy sauce 
- 1 egg 
- 1 teaspoon chicken power 
- 2 teaspoon cooking wine 
- 50g flour 
- 30g mixed cheddered cheese 
- Salt and pepper to season 
- 3 tablespoon garlic sauce dip 
- 30g roasted red pepper to garnish 

Instructions:

1. Place mince, potato, carrot slices, chopped coriander, diced mushroom and onion in a large mixing bowl.

2. Season with oyster sauce, salt and pepper.

3. Give the mixture a good mix and let it rest for 20-30 minutes.

4. Season with light soy sauce, chicken powder and the cooking wine.

5. Add in the egg and mix well until you get a firm texture.

6. Shape the mixture into an oval patty shape of about 2cm thick.

7. Coat the rissole patty in flour.

8. Heat some cooking oil in a fry pan over medium-high heat.

9. Place the rissole patty and fry for about 3 - 5 minutes or until golden brown on all sides and cooked through.

10. Continue with the rest of the batch.

Make more as these are the perfect leftovers for sandwiches the next day. 

Now doesn't this look too perfect? 
Be warned, you might have sneaky little hands try to steal these.

11. Sprinkle some grated cheese on top.

12. Serve with a dollop of garlic sauce dip (Toum) and roasted red peppers.

Make a salad in advance and you can have your dinner within 20 minutes. 

Seriously we love these.... ~~

Cooking Lab - Marinated Popcorn Chicken in Sesame Dressing (酥嫩又多汁香雞塊)

嘴饞的小點心。 

This popcorn chicken recipe makes crunchy crispy little chicken bites that taste great on their own or as a nice little side dish. 

These bite-sized chicken pieces are pounded and marinated for a tender tasty treat. These are so addictive ... Make your own marinated popcorn chicken with this easy recipe. Both kids and adults will love this fun dish of golden morsels. They are so addictive. 

Perfect tapas dish with a glass of white.

飽含雞汁的豐富口感，配上日式深煎芝麻醬，做出一道風味獨特的料理。

每次吃香酥雞塊都會上癮，吃後又有罪惡感...

(c) GMV - Got My Vote!

Gorgeous golden crisp-coated chicken popcorn-sized nugget served with zingy sesame dressing. 

天氣越來越冷，今晚做一道香酥雞塊。好吃，簡單，又讓人停不住口。

Ingredients:

- 300g fresh chicken breast 
- 1 tablespoon of soy sauce 
- 1 teaspoon sugar 
- 1 teaspoon chicken powder 
- 1 teaspoon cooking wine 
- 100g potato starch flour 
- 1 egg 
- 3 tablespoon cooking oil 
- 50g steamed broccoli 
- 50ml sesame dressing 
- 6 braised shitake mushrooms 
- Salt and pepper to season 
- Sesame seeds and nori flakes to garnish. 
- Red pepper slices optional 

Instructions:

1. Clean and cut the chicken breast into thick strips.

2. Pound on the chicken strips.

3. Cut the chicken into small chunks.

4. Marinate the chicken cubes in soy sauce, pepper, sugar, chicken powder and cooking wine for at least 30 minutes.

5. Mix in egg white and potato starch flour.

6.Heat some oil in a fry pan on high heat.

7. Add in the chicken cubes in batches.

(Note: Don't overcrowd the chicken, there should be enough oil for the chicken to be completely deep fried.)

8. Fry the chicken cubes to golden brown.

9. Remove and drain on paper towel.

10. Season with chicken salt and pepper.

11. You can enjoy them on their own.

   Tonight, these popcorn chicken are used as a side dish to a main meal. 

    12. Plate 6-8 popcorn chicken cubes on each dish.

13. Garnish with a braised shiitake mushroom and some steamed brocolli on the side.

14. Sprinkle with some sesame seeds and red pepper slices.

15. Season with sesame dressing.

今晚用深煎芝麻醬來調味。稍微微甜微鹹，但像有一些稠度。所以拌入雞塊𥚃很搭。

淋醬是很隨性。都可以根據個人喜好調整。

These chicken cubes are tender soft on the inside & awesome crispy crunchy on the outside. 

Cooking Lab - Parsley Mini Meatballs (豬肉小丸子＋荷蘭芹)

These flavourful, moist meatballs are mind blowing delicious. My family loves when I make these. Even the pickiest kid will eat them. These are even better with kewpie mayonnaise. 

Hohoho..... make a batch and freeze them. They are the lazy solutions when your fridge is running low. Perfect for lunch boxes the next day, too.

Not tooting my own horn, these are darn tasty......
What? Save some for tomorrow.... Oops.....need to make another batch.
Good thing they are super easy to make. SUPER!!

Who is having all the fun in the Kitchen tonight??



(c) GMV - Got My Vote!

涼氣漸深，都開始嘴饞。

這道超好吃的豬肉小丸子用精選肥瘦比例適中的豬絞肉與青綠的巴西利製作，油炸後鎖住多汁的豬肉美味。

配料不算多，做法也滿簡單，最重要的是口味令人大豎姆指 LIKE!

Ingredients:

- Pork mince 400g
- Eggs x 2
- Bread crumbs 1/2 cup
- Chopped parsley 1/4 cup
- Grated carrots 100g
- Chopped Green shallots 50g
- Soy sauce 30ml
- Mirin 20ml
- Salt and pepper to season

Instructions:

1. Stir in the egg, grated carrot, chopped shallots and pork mince in large bowl.

2.Season with soy sauce, mirin, salt and pepper.

3.Combine and mix well.

(Tip: definitely do not use lean pork, or your meatball will be dry and quite flavourless. I use the 60% lean pork mince.)

[Note: 真的！肉質真的很重要。我發覺很多肉店都有在肉𥚃灌水，所以煮時都有澀澀的口感]

4. Combine the chopped parsley and the breadcrumbs. Toss well.

5.Form the pork mixture into little golf-ball size.

6. Dip the mini meat balls in egg wash.

7. Coat the meat balls in the parsley breadcrumb.

8. Heat enough oil in the skillet over medium-high heat.

9. Deep-fried the meatballs until golden and caramelized.

10. Transfer to plate.Blot away the excess oil.

11. Garnish with a dollop of Kewpie mayonnaise and some green onion slices.

This is such a beautiful tapas-style snack. Enjoy!~~

一整盤圓滾滾腴濃不乾澀的小丸子，有幸福芬芳的味道。

如有剩，最適合當隔天的便當小菜。

Cooking Lab - O'Almighty Open-Faced Avocado Salmon Scallop Sandwich (自創炙烤干貝鮭魚三明治)

Haha..... My O'Almighty A.S.S. (Avocado, Smoked-Salmon & Scallop) Open-faced sourdough sandwich. It tastes soooo good, it will kick your ass.

(c) GMV - Got My Vote!

My invention sandwich - slapping on all my fav ingredients - hence the creation!

做了大家分享 - 反正全部都是我愛吃的料!

Really, this is a seriously delicious sandwich. So good and proud of my concoction .... Good thing I don't have to worry about the price $$$

底部是選用天然酵母吐司，比起一般吐司，除了更有嚼勁，高纖，低熱量也是特點！

但加上我這些勁爆的材料...應該也算是高熱量吧?！

超級好吃的自創三明治！大手筆的豐盛早餐，有嫩嫩肥美的干貝，鮭魚和牛油酪梨。只能說：太幸福了!

Another serve please!

我還要一份！還好沒有在計較成本費!