Cheesy Bacon Macaroni

Here is a simple macaroni recipe for a quick lunch, Bacon and cheese, who doesn't love it, right?

You Need

Macaroni x 1 Cup
Bacon x 2 strips (sliced)
Fresh/Dried Chives (Optional)

Cooking Cream 1/2 Cup
Kraft Full Cream Cheese x 2 slices
Salt & Black Pepper

Seasoning (One Teaspoon each)
Garlic Steak Seasoning
Piri Piri (Hot) Seasoning
Paprika Ground
Turmeric Ground

Prep Time: 2 Minutes
Cook Time: 10-15 Minutes

1. Boil macaroni for 7- 8 minutes with olive oil and pinch of salt, then drain it and set aside.
2. Fry up the bacon for 3 minutes and add in all spices as above, fry for another 3 minutes.
3. turn to low heat, add in macaroni and 1/2 of cream, stir it through.
4. Once everything combined, add in cheese slices, let it melt with macaroni.
5. Once cheese melt and combined, sprinkle chives and black pepper over the pasta.

Five Spices Roasted Pork

Succulent pork belly with crispy chunky cracker isn't it the food from haven? This simple roasted pork recipe is very easy to make and goes so well with Chinese vegetables and rice.

You Need
1kg Pork Belly
White vinegar

Marinate sauce
Chinese five spices x 1 Tbs
White pepper x 1Tbs
Chicken stock powder x 1Ts
Chinese Rice Wine x 1Tbs
Sugar x 1Ts
Salt x half Tbs

Prep Time: 15 minutes
Cook time: 60 minutes

1. Place pork skin down into hot water, let it simmer for 10 minutes.
2. Dry it up with paper towel, marinated the meat, please do not touch the skin to avoid colour turns black later.
3. Use pork tenderiser to pop as much holes as possible, and brush one layer of white vinegar on pork skin.
4. Leave it in the fridge over night.
5. Take it out and let it set until room temperature, preheat oven to 200 degree, put the pork in for 40minutes, and raise the temperature to 220 degree for 5-8 minutes.

Oven is various from one to another, please keep an eye on with the last 5-10 minutes.


一斤帶皮豬腩肉，白醋

醃料
五香粉 一湯匙
白胡椒粉 一湯匙
雞粉 一茶匙
紹興酒 一湯匙
糖 一茶匙
鹽 半湯匙


1. 煲滾熱水，將帶皮一面反轉，浸泡十分鐘。
2. 抹乾水份，將醃料搽上肉，絕對不要掂到豬皮，會變黑。
3. 用扎肉器在豬皮上扎密孔，愈多愈好，再掃上一層白醋。
4. 放入雪櫃醃過夜，不用包保鮮紙，要利用冷氣吸乾水份。
5. 將肉放至室溫，預熱焗爐至200度後，放入中層焗45分鐘，轉上層焗5-8分鐘。
6. 取出後放至十分鐘便可切成小塊。

每個焗爐都不一樣，注意轉上層後要注意豬皮的變化，以免燒焦。

Beef Stroganoff (沙拉醬牛肉)

Hey Everyone, hows your autumn goes so far? I guess most of you became lazy to spend time in the kitchen at this time of the year. So is it a  30minutes hot meal sounds simple enough to you? If yes, grab your apron and cook this beef stroganoff off with me!!!!!!!!!!!!!!!!!  

You Need

250gram x Rump Beef (Cut into cube)
100gram x White Mushroom (Sliced)
3 x peeled Tomato
250ml x Beef Stock
2 tablespoon x Tomato Puree
Sour Cream
Baby Spinach (Marinated with few drops of olive oil and vinegar)

Prep Time: 5 Minutes
Cook Time: 20-30 Minutes

1. Marinated beef with dash of oil, potato starch,2 tbs soy sauce.
2. Heat up your pan, place olive oil in, and fry beef cubes for 2 minutes, and follow by mushroom, cook for further 2 minutes.
3. Add in 250ml beef stock in pan, 2 tbs of tomato puree, stir through until it becomes smooth.
4. Add in peeled tomato, and simmer it for20-30 minutes with lid on.
5. take off the lid, and add in 2- 3 tbs sour cream, stir it until combined, turn off your fire.
6. place up with baby spinach and sprinkle some black pepper, and serve with rice.



沙拉醬牛肉

1. 牛肉用油同生粉,少許醬油略醃, 熱鍋加入涼油炒2分鐘,加入蘑菇炒2分鐘.
2. 加入牛肉濃湯一粒&水250ML, 兩湯匙茄膏攪拌至溶解後, 加入完粒去皮蕃茄, 小火加蓋慢煮20-30分鐘.
3. 開蓋, 加入2-3湯匙SOUR CREAM攪拌好後熄火, 加入小菠菜裝飾.

Soft Boiled Egg (日式溫泉旦)

Recently I have been eaten too much western breaky and ordinary Chinese porridge.so I want to have a change.  Instead of having bring poached/scramble/fried egg, we can have some revolutions with our egg menu. How about some oozing Japanese Soft boiled egg with a bowl of rice and miso soup?

You Need

700G egg x 1
Chopped spring Onion
Korean instant seaweed
Roasted sesame
Japanese Chilli Powder
Sauce (Japanese Cooking wine & Soysauce 1/2 teaspoon each)
White Pepper

Prep Time: 1 Minutes
Cook Time: 4-8 Minutes

1. Option A: Place egg into a pot with cold water, bring to boiling then cook for another 2 minutes.
    Option B: Once water is boiled, turn off fire, place egg in with lid on for 8 minutes.
2. Take it out and place it in ice water for at least 2 minutes, peel off shell.
3. Pour in Sauce, and sprinkle over with spring onion, white pepper, sesame and chilli powder.



最近覺得食西式中式的早餐都食膩了,見過好多日本旅遊節目,好多日本人早上都係一個溫泉旦加上白飯,配多一個味噌湯,咁就攪掂. 既然係咁簡單,不如自己試試都無妨.

 一隻700G的雞蛋.
蔥花
即食紫菜
調味汁(半茶匙昆布醬油, 半茶匙味啉,芝麻油幾滴, 才許白胡椒)
烤芝麻
日本七味粉

1.A:冷入加旦，水煮滾後再煮兩分鍾。 B: 水滾後,加上雞蛋熄火焗8分鐘.
2.盛出浸入冰水後，剝殼。
3. 倒入調味汁.
4.潵上七味粉，白胡椒，芝麻，蔥花，韓式即食紫菜。



不過雞蛋個個都大不同,要煮既時間都有不同. 但大致上都係1分鐘的差別.
 

Cream cheese mushroom Puffy Pie (乳酪芝士蘑菇批)

I hope you guys like my recipe from the previous post, and I would like to recommend you another afternoon tea snack - Cream cheese mushroom Pie.You don't have to use cream cheese but others, but I just found that cream cheese goes quite well with baby spinach.

You Need

1 Puff Pastry Sheet
1 large mushroom (diced it)
1 tbs x plain flour
1 tsp x salted butter
1 cup x milk
1 tsp x dried chives
2 cup x baby spinach
2 tbs x cream cheese or cheddar cheese
1 egg (Beaten)

Prep Time: 10 Minutes
Cook Time: 20 Minutes

1. Heat up your pan, and pan fried until it becomes soft.
2. Add in flour and stir fry for 1 minute, add in butter, milk and chives fry for another minute, rest aside.
3. Divided pastry sheet into 6 portions, put in baby spinach, 1 cube of cream cheese and mushroom, get wrap.
4, Before put into oven, brush egg on top of pastry, and bake it for 20 mins at 200 degrees.

PS. I am a healthy diet person, so I prefer low salt & sugar in my cooking, but if you like rich favor, you can add in pitch of salt or some chicken stock.

乳酪芝士蘑菇批

 1. 一個大蘑菇切丁,加牛油炒軟後, 加入1茶匙面粉炒勻後，加入牛奶及雞粉調味，炒至汁濃熄火。
2.Puff Pastry 解凍後加入小菠菜，乳酪芝士同蘑菇，依喜好包成自己喜歡的樣子。
3.掃上蛋液，放入焗爐，200度（Fan Forced) 20分鐘

Your weekend Party food - Cheesy Nachos (墨西哥烤䅇米片)

Boyfriend and I were always lazy to cook on weekend, and he had an awesome thought for our weekend lunch, and it's amazing and so easy to make, highly recommendation party food for guest as well. Nachossssssss!!! But lets make it more upper class and more presentable.

You Need

1 Pack x Nacho chips
1 Jug    x Nacho sauce
1 x Jalapeno pepper (Dipped in white vinegar for 10 minutes)
Cheese (Fresh Shredded Cheddar or Mozzarella)
Fresh Chives (Optional)
Sour Cream (Optional)

Prep Time: 5 Minutes
Cook Time: 1-3 Minutes

1. Pour one whole packet of chips into a large plate, shredded one layer of your favorite cheese on the top.
2. Add in the sauce, and put marinated Jalapeno pepper on it, shredded one more layer of cheese.
3. put in microwave for 1 minutes or in oven with 200 degrees for 3 minutes.
4. Add few spoons of sour cream and fresh chives.

Isn't it awesome to get this cheesy nachos ready in less than 10 minutes, I am sure people in all ages would love it. Enjoy.


墨西哥烤䅇米片

1.一包粟米片，粟米片醬，辣椒片，車打芝士，酸乳酪。
2.將粟米片倒入碟中，淋入醬汁，磨入新鮮車打芝士 ，加入用白醋浸過十分鐘的辣椒片，再磨入一層芝士。
3.放入微波爐中叮半分鐘或放入預熱焗爐中200度焗三分鐘。
4.取出後加上酸乳酪同新鮮干韮菜 （chives)

Vanilla Souffle (雲呢拿梳乎厘)

I believe dessert is the one of the  most unrepresentable foods for girl. Which one is your favorite? Today, I am going to teach you to make a classic vanilla souffle. It's a lovely dessert with light texture that would melt in your mouth, but one thing you have to remember is DONOT OPEN YOUR OVEN while it cooks, this is a golden rule in baker's world, especially when you making souffle, as this dessert requires the heat to brings out it's gorgeous  presentation.

You Need

• 2 eggs (divided yolk and white)
• 2 tablespoons salted butter, melted
• 4 tablespoons caster sugar
• 125ml milk
• 1 tablespoon plain flour
• 2 teaspoons vanilla extract 
• Vanilla powder and cocoa powder

Prep Time: 15Minutes

Cook Time: 20 Minutes

1. Preheat the oven to 165 degree (Fan Forced). Butter a large soufflé dish and roll 2 tablespoons sugar throughout the dish, making sure to cover all the interior surfaces,set aside.

2. Bring milk to just steaming in a medium saucepan set over low-medium heat. Melted butter and add in flour to stir together,  add in hot milk and combine it until completely smooth, set aside and let it cool down.

3. Add in 2 egg yolks accordingly to the milk mixture when it cools down, and add in vanilla extra to mix it.

4. In a separate bowl, beat the egg whites on medium high speed until they become foamy, and then add the remaining 2 tablespoons sugar. Continue beating the egg whites on high speed until they hold stiff glossy peaks.

5. Gently stir egg whites into the vanilla mixture (1/3 each time), then carefully fold in the remaining whipped egg whites, and place it in dish.

5. Place all dishes in a large plate, and pour hot water into the plate (at least half full), and place the whole thing into oven with 165 degrees, 20minutes or until the soufflé has risen with a crusty exterior. Serve the soufflé with cocoa powder.

蛋白 2隻
蛋黃 2隻
麵粉 1湯匙
糖 2湯匙
牛奶 125毫升
牛油2湯匙
雲呢拿油 (vanilla extract, 香草精) 少許

做法：

先把焗爐預熱至165度（fan forced）把牛奶座熱或用微波爐弄暖，備用。
準備好三個容器，用牛油抹塗內側，再沾上白糖，備用。
1.將牛油入鍋加熱，然後加入篩過的麵粉攪勻，拌入已座暖的牛奶，然後加雲呢拿油拌勻，放涼後將蛋黃逐一加入攪勻。

2.把蛋白打至起泡後，加入 1湯匙糖打至企身。

3.把第 2項的混合物分三次加入1混合物中拌勻，倒入杯中，八成滿就好了。用手指在杯邊刮一圈。
4.放入預熱的焗爐中，焗約20分鐘 或至升高(視乎焗爐的熱力而定)。

5.出焗爐後決潵上雲喱拿粉同可可粉。

HAMMER AND TONG

最近墨爾本話題最高的一間CAFE. 位於FITZROY,呢一個區嘅CAFE真係多到日日食都要食幾個月, 但係既然係TALK OF THE TOWN,我同男朋友就走左入黎湊下熱鬧. 因為好怕要排隊, 所以我地八點都未到就到左,成為第一位客人.

要試一間CAFE的咖啡水準如何, 叫豆奶咖啡就好容易分得出,因為豆奶脂肪唔多,要打得好,很需要技術.我同男朋友分別叫左SOYA LATTE同SOYA CAPPUCCINO. 泡沫打得很細滑, 入口濃郁,根本就唔需要加糖.

呢度最出名就係佢嘅軟殼蟹漢堡包 ($12),果然值得佢出名,佢既包身軟到好似食緊牛角包一樣,而軟殼蟹.處理得好好, 冇平時日本餐廳食到既咁多炸粉, 咬落好輕,我係唔需要切好都完好無缺, 而且唔好周身汁, 女仔一定鍾意食. 男朋友就叫左一個傳統腸仔旦Muffin配以咖啡煙肉巳泡沫醬($16),  泡沫醬口感好特別,一開始食你唔會覺得有味,但將所以材料HM一啖, 好味道.

 菜單仲有好多好特別的選擇, 一定會再番黎, 回頭指數 x 4

Enter from Westgarth St.

Rear 412 Brunswick St Fitzroy, VIC 3065

Hours

Monday - 7:00am-4:00pm

Tuesday - Saturday7:00am-11:00pm

Sunday - 7:00am-4:00pm

 

Sizzling Korean Beef (韓式燒牛肉)

Korean BBQ shop is more and more popular than before. I remember when I first came to Perth, there isn't any korean bbq shop in the town; After thirteen years, I can see at least one or two shops in each suburban, and now I moved to Melbourne, OMG, there are even more shops around, such as G2, Toodouri Korean BBQ. But, if you are lazy to go out or hate the Bbq smell stay on your clothes, you may make your own at home just follow a few simple steps here.

You Need

Rump Steak (250g, Slice and martinate with oil, soy cause, white pepper, sugar and plain flour)
Leek or Spring Onion (Optional)

Sauce 1 (Mix up)

1 Tbs x Sesame Oil
1/2 Ts x Salt
1/2 Ts x Japanese Chilli powder

Sauce 2

Prep Time: 10 Minutes
Cook Time: 5 Minutes

1. Marinate Beef slices for at least 10 minutes
2. add two sauces ready into 2 small plates.
3. add in the Beef slices into a hot pan with Sesame oil or olive oil, fry one side until it becomes brown, flip it to the other side and cook for another 1 minute, place it onto a plate.
4. Use the left over oil to fry leek or spring onion cook for another 1 minutes, put on top of the beef.

PS. This BBQ Beef goes really well with rice and korean seaweed and lettuce, you just need to simply use lettuce to wrap the beef & sauce, one bite of beef, one bite of rice & Seaweed, YUMMMMMMMMMMMM!!


韓式燒牛肉
1. 牛肉用生抽X油X生粉各一茶匙, 少許糖 X 白胡椒醃10分鐘.
 2. 大火涼油,加入牛肉煎至兩面深色後上碟,落大蔥入鑊爆一爆上碟.
 3. 兩種調味汁, A (1湯匙麻油 x 半茶匙鹽 x 七味粉), B (綠色盒裝韓式燒烤醬). 

Silky Steam Tofu & Crispy chili Sauce (蔥油豆腐)

This is a very easy Chinese home cooking for all age of people. Tofu is an amazing food which is low in calories, High in Protein and some other elements; it also goes well with any types of cooking, such as deep fried, steam, stuff tofu or soup.

Today I am going to show you guys the most simplest way to cook tofu with my home made chilli oil oil.

You Need

Pork Mince 250G (Marinate it with Chinese wine, soy sauce, sesame oil 1ts each)
Spring onion 2 stalks (roughly chopped)
Silky Tofu   1box
Home Made Chilli oil (Please refers to previous recipe)
Sesame oil (1ts)
Light Soy Sauce (2tbs)
Dark Soy Sauce (2ts)
Chinese Wine (2ts)
Chicken Stock 100ml
Starch 2ts mix with 2tbs water

1. Pour the whole piece of tofu into a plate, steam it for 10 minutes.

2. Add in pork mince with oil into a hot pan, fry it until it turning white, mix in sauce and cook for 5 minutes.

3. Add in starch water before turn off the fire, stir it around until sauce becoming thicken.

4. Pour in sauce on top of the tofu, garnish with spring onion and chilli oil.

蔥油豆腐
1. 原塊滑豆腐中火蒸10分鐘.
2. 將紹興酒x生抽x蠔油(各1湯匙), 糖x麻油(各一茶匙),爆熱後加入豬肉碎炒熟後淋上豆腐.
3. 再爆香青蔥,同自家製辣椒油一同淋上. 這個豆腐快捷又健康, 非常岩上班人士.