Seafood Paella

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My boy loves Spanish food a lot, and therefore I am making this Seafood Pallea for him just to see his smile :)

Level - 5 out of 10

Preparation time - 20 minutes

Cooking time - 30 minutes

Ingredients - Serve 2

Olive oil

 

Sea salt

 

Black pepper

 

Iberico chorizo sauseage - 100g

 

Pork belly - 100g (skin remove, cut into 1cm piece)

 

Green pepper - roughly chopped

 

Red pepper - roughly chopped

 

Garlic - 3 cloves, roughly chopped

 

Onion - half, roughly chopped

 

Parsley - small bunch, roughly chopped

 

Clams/mussels/any kind of seafood - 200g

 

Pallea rice - 300g

 

Tomato - 1, roughly chopped

 

Chicken stock - 500g

 

Lemon, - 1, cut into wedges

 

 

How to cook:

1/ Heat a large wide-based pan over a medium heat, add olive oil, sliced chorizo and pork belly. Fry for around 10 minutes, stirring occasionally.

2/ Add the chopped peppers, garlic, onion and parsley, good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften.

3/ Add the rice and jarred peppers and keep stirring for a few minutes

 

4/ Pour in the tinned tomatoes and 300ml of stock, seasoning again with salt and pepper, bring everything to boil for around 15 minutes

 

5/ Add seafood. Add extra stock if the rice looks a bit dry

 

6/ Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side and a crisp green salad.

Bacon wrap with Enoki Mushroom 金菇煙肉卷

Bacon wrap in different style. The previous one I made was a wrap with asparagus and chicken. This time it is something new - Enoki Mushroom. Let's see which one you like more.

Level - 2 out of 10

Preparation time - 5 minutes

Cooking time - 10 minutes

Ingredients - Serve 2

Enoki mushroom - 1 pack 

Bacon - 8 slice

Salt - 1/2 tsp

How to cook:

1/ Season the enoki mushroom with salt 

2/ Wrap enoki mushroom with bacon

3/ Fry a pan with oil, low heat. Cook until golden surface. 

4/ Serve with honey mastard



Contact me for chinese recipe.

Mushroom risotto

Ingredients - Serve 2:

Onion - 1/2 - chopped

Garlic - 1/2 cloves - chopped

Celery - 2 sticks - trimmed and chopped

White wine - 25 ml

Risotto rice - 125 g

Chicken stock - 250 ml

Water - 250 ml

Mushroom - 8 medium size mushroom, sliced

Lemon - 1/2

Parsley - few sprigs, chopped

Butter - 1 tsp

Parmesan cheese - small handful

How to cook: 

1/ Mix the chicken stock and water, heat up until boiling.

2/ In a saucepan, add 1/2 tsp oil, add in onion, garlic and celery. Slowly fry without coloring for at least 10 mins

3/ Turn the heat up and add rice for 5 mins

4/ Add wine and stir until the liquid has been cooked in the rice

5/ Add salt and chicken stock to just cover the rice. Turn the heat to simmer

6/ Add chicken stock again when the liquid has been cooked into the rice. Repeat until the rice becomes al dente.

7/ In another sauce pan, add 1/2 tsp oil, add in mushroom. Fry until golden brown.

8/ Put the mushroom into a bowl. Mix with parsley and lemon juice.

9/ When the rice becomes al dente, take it off from heat. Add butter and Parmesan cheese (the more butter & cheese, the more creamy & stronger flavour). Put a lid on for 3 mins.

10/ Serve with mushroom mix on top.

Bacon wrap with Chicken & Asparagus

Ingredients - Serve 2

Asparagus - 8 (big one)

Chicken breast - 8 slice

Bacon - 8 slice

How to cook:

1/ Blanch asparagus in boiled water for 2 mins, drain

2/ Wrap asparagus with chicken slice, and then with bacon

3/ Fry a pan with oil, low heat. Cook until golden surface. 

4/ Serve with honey mastard