Easy weekday dinner with minimal clean up! Can also be served as an easy appetizer.
1lb broccoli, cut into small florets and stemmed
4 cremini mushrooms, sliced
1 tbsp garlic, minced
3 tbsp oblige oil
1/2 tsp cumin seeds
2 tsp sea salt
Grated cheddar cheese (or any hard, sharp cheese)
Toss broccoli and mushrooms with olive oil, salt, cumin seeds in a large bowl.
Bake for 20 minutes in 425F, less for crunchier florets.
Remove from oven and sprinkle with cheese.
Summer brings with it long days, sunshine, clear skies and its cornucopia of lush fruits and vegetables. Looking around my kitchen one afternoon, wondering what to make for dinner, I pondered a single leftover sun-ripened tomato-in-vine and an ear of white corn that recently left the farm. Now I can feast on corn boiled in nothing but water for the entire harvest season, as I had done the past 2 days, but my husband does not care for the flossing that needs follow. A quick look around my pantry resulted in this global mix of cuisine – north asian noodles with south-east asian dried seafood with summer bounty found in western climes.
2 skeins shanghai (white) noodles, cooked according to instructions
1 ripe tomato
1 white or sweet corn, kernels shucked
3 sprigs leaves from shallots, chopped finely (or spring onions)
4 chinese dried mushrooms, soaked and sliced
tip-of-handful dried shrimp, soaked
tip-of-handful ikan bilis (anchovies), soaked to remove excessive salt
2 dried scallops, soaked to soften
chinese cooking wine
Saute garlic till fragrant.
Add corn kernels and stir-fry generously for about 30 seconds.
Add in dried mushrooms and keep frying at high heat.
Add in shrimp, ikan bilis and scallops till mostly cooked.
Toss in tomatoes and give it quick stir. The ingredients should be mostly quite dry by now.
Add a splash of cooking wine, a dash of fish sauce adjusted to taste and about 2 tbsp of water reserved from soaked shrimp and scallops. Keep heat high for 10 seconds before lowering to medium heat to simmer for about 1 minute.
Stir in shallot leaves before serving.
1 jar Bertolli’s mushroom alfredo sauce
Cream or half/half milk
1 cup Parmesan cheese
Brown chicken and garlic. Add mushrooms.
Season with paprika, cayenne pepper, black pepper.
Add alfredo sauce. Stir continuously.
Add cream/milk and bring to near boil.
Add semi-cooked pasta. Continue to stir.
Lower heat and simmer till pasta is cooked.
Add Parmesan cheese and mix well. Mozzarella cheese works too.
Garnish with cilantro.
3 bushels bee hoon
¼ handful dried shrimp
1 dried scallop
1 cup dried bean curd strips
½ cup green beans, cut into 1″ strips
¼ cup mushrooms, dried or tinned
¼ carrot, julienned
1 tsp garlic, minced
1 spring onion, sliced thinly. Save some for garnish.
1 tsp soy sauce
Fried shallots for garnish
1 lap cheong (chinese sausage, sliced)
Soak and drain bee hoon, dried shrimp, scallop and dried bean curd strips.
Fry garlic and spring onions till fragrant. Fry lap cheong.
Add dried bean curd strips and cook till softened.
Add green beans and mushrooms.
Add soy sauce. Adjust to taste.
Add bee hoon to ingredients and mix well, adding a little water or leftover water from shrimps/scallops it gets too dry.
Crack egg over bee hoon and stir well into it.
Top with shallots and spring onions to garnish.
Serve with chilli.
Lor Mai Kai ( 糯米鸡 nuòmǐ jī) is a cantonese dish and a classic dim sum dish.The glutinous rice is wrapped in lotus leaf and steamed. Where lotus leaf is unavailable, dish is steamed is a bowl and tipped up-side-down onto a plate to serve. This is the version presented below. The glutinous rice should be somewhat sticky, do not soak it for too long. It can be quite time-intensive to prepare but “oh-so-worth-it”. I like it best with garlic chilli sauce.
¼ chicken cut to bite sizes
1 tbsp oyster sauce
2 tbsp rice wine
2 tbsp corn flour
1 tsp 5 spice powder
1 tsp white pepper
1 tbsp soy sauce
50g pork, sliced
1 tbsp oil
1 tsp hoisin sauce
½ tsp soy sauce
Pinch of salt
Pinch of pepper
2 lap cheong (chinese sausage)
1 salted egg yolk
4 dried chinese black mushrooms (or shitake), soaked and sliced
3 cups of glutinous rice – soaked for about 4hrs
2 tbsp dried shrimp, soaked
Fingers-tip full dried mussels or scallops, soaked and separated
1 cup of water
2 cloves garlic, minced
1 shallot, chopped finely
½ tbsp oil
Marinate chicken and pork for 4 hours.
Saute shallots till tender. Add garlic. Fry till nearly golden.
Add glutinous rice.
Fry mixture for about 2 minutes.
Add 1 cup water and steam till water is fully absorbed.
Saute dried shrimps.
Add dried mussels or scallops.
Fry for about 2 minutes.
Lay chicken, pork, mushrooms, mussels, mussels, shrimp, lap cheong on the bottom of bowl.
Add some rice.
Put ¼ or ½ a salted egg yolk and cover with more rice.
Steam for 20 minutes.
Turn bowl over onto a plate to serve with garlic chilli sauce.
Vegetarian Bee Hoon sold in Singapore are sometimes served with some gravy poured over it. Here I used the liquid from the mushrooms to create a slightly moist bee hoon. I also added some leftover roast chicken slices. Pork can also be used for a non-vegetarian version.
200 g / 1 bushel bee hoon, pre-soaked to soften (I prefer Hsing Hua Egret brand)
1 cup cabbage, cut into thin 1” strips
½ cup dried beancurd, cut into thin strips
4 dried mushrooms (retain soaking liquid)
1 tbsp soy sauce
1 tsp garlic, chopped
Heat oil in frying pan. Add garlic.
Add a small amount of liquid from mushrooms. Lower heat and simmer for 30 seconds.
Add bee hoon and mix well. Add some more liquid if bee hoon is too dry. Heat till liquid is slightly reduced.