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??



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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 - Yakisoba

Yakisoba is a classic Japanese street food. It is very popular in Japan. This version is made with beef fillet slices, vegetables served with thick, sweetish yakisoba seasoning. A large plate full of awesomeness in 15 minutes.

My lazy night meal. 
To me yakisoba serves the same function as fried rice and pizza: the perfect 'cleaner' for the fridge!  Hahaha .... yes, ever wonder what you can do with 1/2 chopped onions, bit and pieces of meats, some stalks of veggies? 

To toss them out is a waste, so transforming these leftovers into a wonderous meal. 

Yes... almost feel like a fairy godmother now........ **feeling glee***
"Well, you shouldn't over-buy in the first instance." 
Hmm.....a practical voice echoing in the background.... 


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It is because I 'over'-bought, therefore you get this delicious meal!
Now, doesn't this look like a very appetizing dish??

Ingredients:

- Thinly sliced beef fillet 150g
- Yakisoba noodles x 3 packets
- Snow peas 100g
- Grated carrot x 1
- Grated zucchini x 1
- Canola oil 
- Yakisoba sauce/seasonings 100ml
- Chicken stock 30ml
- Kewpie mayonnaise 10ml
- Roasted sesame seeds 5g
- Seaweed flakes 5g

Instructions:

1. Heat the canola oil in a large frying pan over medium-high heat.

2. Brown the beef fillets first.

3. Then add the snow pea and cook through.

4. Stir in the grated carrots and zucchini.

5. Cook for 5 minutes or until wilted.

6. Remove and set aside.

7. Add the yakisoba noddles in a separate wok.

8. Add the chicken stock.

9. Let the yakisoba noodles absorb all the stock.

10. Transfer the beef and vegetable mixture into the large wok.

11. Stir in the yakisoba sauce/seasoning.

12. Stir fry for another 5 minutes until well-coated.

13. Arrange the snow pea on the plate.

14. Add the yakisoba noodles. Place the beef fillets on top.

15. Garnish with Kewpie Mayonnaise, roasted sesame and seaweed flakes.

16. Serve immediately.

"How was it?"
Silent~~~ 
"Well, what do you think? Not bad for a leftover dish huh?"
Silent.

An empty plate appeared. In a sheepish voice, "Any more left?......"

Cooking Lab - Oven-baked Parmesan Snow Pea Fries

A new easy alternative way to prepare snow peas. Just bake in the oven for a few minutes, and you will have a flavorful, crispy and cheesy snack that is better and healthier than potato fries. 



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Ingredients:

- Snow peas 500g
- 30ml canola oil cooking spray 
- 1/4 tsp fries sprinkle 
- 2 cloves of garlic 
- 50g mixed grated parmesan cheese 

Instruction:

1. Pre-heat oven to 220C.

2. Rinse snow peas, pat dry and line them on baking paper, do not overlap.

3. Add the garlic cloves in.

4. Evenly spread with cooking oil.

5. Sprinkle with fries seasonings.

6. Bake for 5 minutes turning once at interval.

7. In the final 3 minutes, top with mixed cheeses and let them melt and crisp up.

8. Let them cool down slightly before serving.

These are so addictive. Enjoy.

You are so going to love this simple veggie snack.

Cooking Lab - Mushroom Parcels

Mushrooms are in season and on special at $6.99. I got greedy and bought a kilo. Now I need to come up with yummy dishes to cook them.

How hard can that be? Mushroom is so versatile, it goes with almost anything....
Mind blank......
Hmmm......

Ok...a complete mental blank. This is what happen with a 'not-so-creative' person in the kitchen.



(c) GMV - Got My Vote!

No inspiration tonight. Fine!
I will do what a normal boring person would do - Stuff them! 
Stuff all of them!

These mushroom parcels would be sensational for a dinner party. Or serve them with a nice tomato salad and chimichurri sauce for a great vegetarian appetizer. 

Ingredients:

- Puff pastry x 2 Sheets

- Button mushrooms 500g
- Fresh thyme 1 stalk
- Egg x 1
- Garlic x 1 clove 
- Asparagus x 3 stems 
- Butter 30g
- Salt & pepper 
- Canola oil 50ml

Instructions:

1. Preheat oven to 200C.

2. Line the pastry sheet into the ramekin dish. Lightly brush with egg wash and some oil.

3. Slice mushrooms into equal chunk pieces.

4. Heat some oil in the pan and sautéed the garlic.

5. Add mushrooms, thyme, chopped asparagus.

6. Season with salt and pepper.

7. Cook for a further 5 minutes until the mushroom juice has evaporated.

8. Melt butter into the mushroom mixture.

9. Fill the pastry with the sautéed mushrooms.

9. Gather up the corners of the pastry. Arrange overlapping folds to enclose the parcel.

10. Spread the rest of the butter on folds.

10. Bake in the oven for 5 minutes or until the pastry turn golden.

11. Serve the mushroom parcel with a tomato side salad.

12. For the Heirloom Tomato Salad recipe, please see my my previous entry here:

Heirloom Tomato Salad Recipe

Look at the cross-section of these mushroom parcels. 
Overfilled with goodness of mushroom.

I think I stuffed  them good!

13. Garnish with chimichurri sauce and scatter some cheese on top for a stunning delicious meal.

Yum !~~

Cooking Lab - Heirloom Tomato Salad in Plum dressing

A simple and vibrant heirloom tomato salad in light and tangy plum dressing. This healthy salad is high in antioxidant and contained 4 varieties of tomatoes: cherry, golden grape tomatoes, baby roma and zebrino

Colours do make a dish look so appetizing.
Picky P normally do not like tomato salad because of a firm belief that tomato belongs inside of sandwich/or anything or it acts as a dismissive garnish. Pesky diner! >o< 



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A refreshing and healthy salad for all occasions. 
The perfect side dish to any main.

Look at these stunning gorgeous multi-coloured tomatoes!
Red, yellow and odd balls to make a stunning salad with extra flavor and prettiness.

Ingredients:

- Medley tomato mix 400g
- Button mushroom 40g
- Asparagus x 4 stems
- Parsley 10g
- Baby snow pea sprouts 30g
- Olive oil 10ml
- Plum dressing 10ml
- Balsamic vinegar 10ml
- Salt & pepper to season

Instructions:

1. Finely dice the button mushrooms and asparagus.

2. Saute lightly in olive oil and then set aside.

3. Slice the tomatoes in quarters or length ways and arrange on a plate.

4. Add the mushroom & asparagus ontop.

5. Top with the chopped parsley.

6.Combine the balsamic vinegar and the plum dressing.

7.Lightly whish the dressing on top of the salad.

8. Garnish with fresh baby snow pea sprouts.

9. Season with salt and pepper.

Cooking Lab - White Zucchini Chips

Delicious but nutritious fried zucchini sticks. They are tender, flavourful and taste just like 'junk food' fries. Definitely a fun way to eat your vegetables. My new replacement for french fries. 

An alternative way to cook zucchini.
Now I can make a big batch and munch on them while watching a movie.

A quick n easy snack.
What can I say, I just love zucchinis....... :D



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Low Carbs, Guilt Free Chips.

What a lovely idea, your waistline will love you! Think about the 30-60 minutes you can avoided at the gym. No more burpees, squats ..... seriously, who invented those torturous regimes all in the name of fitness.

ah, yes... its all the Mouth's fault who can't control eating bad food; Tummy and Thighs are hoarders and poor Arms & Legs suffer as the end result.

Look at these healthy white zucchinis! 
They are a great way to get Vitamin C into your diet

Ingredients:

- White zucchinis 400g 
- Eggs x 2 
- Breadcrumbs 1/2 cup 
- Shredded mixed cheese 1/2 cup
- Fries seasoning 1/2 tsp
- Canola oil 1 cup

Instructions:

1. Cut zucchini into long slices. Thickness to resemble chips likeness.

2. Combine breadcrumbs and shredded cheese

3. Beat eggs in a separate bowl.

4. Dip zucchini slices into egg mixture.

5. Then roll the zucchini in the cheese breadcrumbs mixture to coat evenly.

6. Heat oil on high.

7. Deep fry for 3-5 minutes, turn once to colour evenly.

8. Season with garlic fries salt.

Optional: Serve with Greek tzatziki dip.

A great 'healthier' snack! 

OMG - did we finish all that?? The movie haven't even started it!!!!!