Baked Portabellos with Spinach

Ingredients

Portabello X 6

Mince Pork 500g

Vegetables for roast (broccoli, cauliflowers, zucchini, garlic and carrot)

Marinates

1. Salt - 1/2 tsp

2. Pepper - pinch

3. Corn starch - 1/4 tsp

4. Water - 1/4 cup

5. Herbs - oregano & parsley - 1/4 tsp each

6. Olive oil - 2 tbsp

7. Mince garlic - 2 cloves

Ingredients

1. Cheese - 1 cup

2. Chopped the mushroom stem

Methods

1. Marinate pork for 30min.

2. Clean mushrooms.

3. I use broccoli, cauliflowers, zucchini, garlic and carrot. Clean and cut them, using BC on stove. Use medium flame, drizzle some Olive oil in BC and add in cut vegetable, sauté for 5minutes add dried rosemary, salt and pepper to taste Off flame.

4. In a small pan cook marinated pork till it turns white, add chopped mushroom stem, add 1/2 portion of the cheese. Till cheese melt, off flame.

5. Scoop mince meat to the mushroom and lay nicely on top of bed of vegetables.

6. Lastly sprinkle cheese on top and bake for 10 minutes in 180 c, top heat. Or if cheese is brown.

7. Voila.

CNY auspicious dish : waterless steam fish

I still remember when I was a kid my dad, which is a very good cook will always prepare steam fish for the 2nd day of CNY and also known as "Hoi Nin" 開年.  My dad said the reason of having Fish is because "Nian Nian You Yu" is a greeting Words for chinese new year, Meaning abundant Year By Year, which always means "Money"." Fish" and "abundant" have the same pronunciation "Yu", but in different character~ therefore, chinese always using fish to represent abundant.

And this year, I will follow my dad's foot step and carry on with this tradition. 

Waterless Steam Fish

1.Tiger Grouper 龙虎班 approximately 1.2kg

(clean and scaled, dry with paper towel, marinate with Sea Salt and Rice Wine)

2. Egg Toufu, Spring Onion, Ginger and Corriander.

Method:

1. Using 27cm OFO, place spring onion, ginger slice and tofu, Pour 1/2 cup water at the bottom of OFO. 

2. Lastly place fish on top of all ingredients. 

3. Turn on High fire, when water started to get warm and once you see the steam, cover the lid and turn down to medium flame and cook for 10minutes and keep lid close for 2minutes (if your fish is smaller than 1kg, you may reduce cooking time to 8min)

4. Boil cooking oil pour over fish then followed by gravy (soya sauce x 2tbsp, fish sauce x 2tbsp, sugar) and spring onion and corriander.

5. Serve with white rice will be perfect.

CNY auspicious dish: Pan Seared Scallop & Prawn Aglio Olio

Chinese New Year is always the time for gathering and good food. My husband and children will always looking forward to my new dish and sometimes they do order what to be cook. As a mother of 2 and a wife this is a blessing isn't? What could be more rewarding than seeing a Big Smile on their faces😁. Since my children are pasta lover, Inhave twist this recipe a little by replacing the "tong fun" to angel hair.

As a Chinese, we always believe in auspicious and prosperity wishes. Prawn is call "HAR" in cantonese, it has the same sound as just like "laughing". And Scallop is call "Dai Zi", captured the same reading as "Dai Hung Dai Zi" means Suceesful and Well establiment. I have 2 dish here, first one is "Hee Har Dai Siu" means Happy and Loud Laghing and the second is "Dai Hung Dai Zi".

I hope those who has eaten these 2 dish will get a well and auspicious luck.

Recipes as below.

Hee Ha Dai Siu

- Tiger Prawn (clean and marinatenwih salt, pepper and some rice wine)

- 200g angel hair (blanch in salt water, drained)

- mince garlic x 2 tbsp, ginger x 1tsp

- olive oil 

- chopped coriander 

Methods:

1. Using Buffet Cassarole, heat some olive oil. Pan fried Prawn. 1 minutes each side. Set aside.

2. Using the same BC, add in 3 tbsp olive oil, garlic and ginger. Stir fry till aromatic then add in pasta and stir and mix well. 

3. Arrange Prawns on top of the pasta and sprinkles chopped coriander on top.

2. Dai Hung Dai Zi

- Scallop (I use frozen ones) (defrost, wipe dry with kitchen towel then sprinkle salt and pepper on both side)

-Baby Spinach (I use handpicked Australian Spinach)

- olive oil

- 2 tbsp mince garlic

Methods

1. Using Buffet Cassarole, preheat 2 tsp olive oil. Place Scallop in BC and pan fry in high fire for 2min each side or till brown. Set aside.

2. Using the same BC, add in mince garlic ad stir fry till aromatic then add on Baby Spinach and keep stiring till Spinach is wilted add salt to taste.

3. Arrang Spinach at the bottom of the bowl and place Scallops on top.