Broccoli with Egg Gravy (Wat Tan a.k.a. 滑蛋)

Ingredients
1 tablespoon Vegetable Oil
1 head diced Garlic
2 florets Broccoli
1 tablespoon of Filtered Water
125ml Filtered Water (Optional: Chicken Stock, Vegetable Stock)
1 teaspoon Corn Flour
0.5 teaspoon Salt
0.5 teaspoon Sugar
1 teaspoon Worcester Sauce
1 teaspoon Fish Sauce
2 teaspoons Shaoxin Wine
Dash of White Pepper
1 beaten whole egg (Optional: 1 whole Egg White only)

Part 1: Heat pan then add Vegetable Oil. Pick up the pan and carefully swirl it to coat the bottom and sides. Add the Garlic and stir them until fragrant. Add Broccoli and 1 tablespoon of Filtered Water, cover and cook. Stir-fry until the broccoli is bright colored or until cooked. Dish the cooked broccoli into the serving plate, if possible leave the cooked garlic in the pan.

Part 2: Using the same pan. Pour in the mixed Filtered Water & Corn Flour, bring it to a simmer. Add all the seasoning (Salt, Sugar, Worcester Sauce, Fish Sauce, Shaoxin Wine, White Pepper), stir and let it simmer down.

Lastly, remove pan from heat and slowly drizzle in beaten egg, stirring gently with a fork in a clockwise motion. Pour egg gravy over Broccoli.

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Below are my creations of varieties hopefully it'll inspire you. Hope you all will love this recipe.

Broccoli, Wolf-berries with Egg Gravy
1 tablespoon dried Wolf-berries

Add into Part 2 before adding all the seasoning.

Broccoli, Carrots with Egg Gravy
1 handful of sliced Carrot

Add into Part 1 together with the Broccoli.


Click here for our blog page Cooking Recipes - Chinese Cuisine for more recipes. Hope you will be inspired~

Beef Stew Recipe

Been a little scared of cooking beef as it might turn out tough & dry. Until we did some research and found out this interesting article by Serious Eats, they mentioned that the best part of the beef to make beef stew is chuck. It has lot of connective tissue and fats. Also, it's affordable and preforms the best. Click here to read more.


Ingredients A
4 tablespoons Vegetable oil
400g Beef Chuck, cut into 2-inch cubes
100g Oxtail
Kosher salt and freshly ground black pepper

For searing, heat a large Dutch Oven or a Soup Pot with a tight-fitting lid with Vegetable Oil. Season the beef chunks and oxtail generously with salt and pepper, and add to the pan. Saute (uncovered) for about 8 minutes stirring occasionally, ensure all sides are well-browned. Transfer the beef to a plate and set aside. Rinse the Dutch Oven or a Soup Pot, wipe out the pan and return the pot to the stove.

Ingredients B
2 tablespoons Butter / Olive Oil
1 medium Brown Onions
3 cloves Garlic, crushed
1/2 cup Tomato Paste
1 tablespoon All-Purpose Flour (optional)
1 cup Water
1 cup Beef or Chicken Broth
1/2 cup Red Wine
2 sprigs Fresh Parsley / 1 teaspoon of Dry Parsley
2 sprigs Fresh Thyme / 1 teaspoon of Dry Thyme
2 sprigs Fresh Rosemary / 1 teaspoon of Dry Rosemary (optional)
2 Bay Leaves
200g medium Potatoes, quartered
2 medium Carrots, cut into 2-inch pieces
2 Celery stalks, cut into 2-inch pieces (optional)
Salt and Pepper to taste

If using the oven to cook for 1.5 hours, preheat the oven to 165°C.

Heat the large Dutch Oven or the Soup Pot with butter or Olive Oil. Add in Onion and cook for about 5 minutes or until lightly browned. Add the garlic and cook for about 1 minute or until fragrant. Add the tomato paste and cook for 1 minute or until lightly browned. Add the seared beef chunks and oxtail. If you're adding flour mix it into the water, we omitted as we prefer our stew to be soupy base, however, if you like slightly thick soup you may add. Add Water, Broth, Red Wine and bring to a simmer. Place the Parsley, Thyme, Rosemary, and Bay Leaves in a soup-bag and add the bundle to the pot. Cover and transfer to the oven to cook for approximately 1.5 hours where the meat will be just tender. This can also be done on the stove at a low simmer, it will take approximately 1 hour.

Remove pot from the oven or stove, with a ladle skim as much fat off as possible. Add the Potatoes, Carrots, Celery and bring to a simmer on top of the stove for another 1 hour until the liquid slightly thickens and the vegetables are tender, not forgetting to stir occasionally. Remove and discard the herb soup bag. Stir in the vinegar. Season with salt and pepper to taste.

Dish into bowls and serve hot with rice or mash potatoes.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Juice Exploration ::: Tomato + Orange + Carrot Juice

Proportions to make it taste good!
1 part Tomato
1 part Orange
1 part Carrot

Salt & White Pepper to taste

Tomato
Health Benefit of Tomato Juice
Tomato is a common and popular vegetable that is rich in many essential nutrients and vitamins A, C, K, B1, B2, B3, B5, B6, potassium, magnesium, iron and phosphorous. Raw tomato juice is rich in potassium.
List of goodness
reduce the risk of prostate cancer
reduce the risk of rectal cancer
reduce the risk of cervical cancer
reduce the risk of mouth cancer
reduce the risk of colon cancer
protect from getting breast cancer
protect from getting heart disease
protect from getting atherosclerosis and myocardial infarction
protect from getting heart attack
reduce cholesterol levels
regular consumption of raw tomato juice prevents blood clots
strengthens the immune system
prevents hypertension and cataract
benefits for skin
improve one’s eye sight
beneficial for good hair growth
lower blood pressure
prevention of inflammation and pain that is associated with arthritis
helps in strengthening the bones
get rid of the effects of a hangover
prevent constipation problems
prevent constipation problems
prevent constipation problems

How to choose and store Tomato in general?
- Store tomatoes in refrigerator, windowsill, counter-top.
- Choose tomatoes that are bright, even color and firm. Smaller tomatoes have finer seeds.


Orange
Health Benefit of Orange Juice
Vitamin B
Vitamin C
Vitamin P
Antioxidants
Boosting the immune system
Calcium
Magnesium
Phosphorous
Potassium
balanced metabolism
excellent blood pressure
lower bad cholesterol levels
bring some relief to those who suffer from arthritis pains
can be used as a part of weight loss program
Prevent Kidney Stones
Prevent Ulcers and Reduce Risk for Stomach Cancer
Protect Respiratory Health
Protect Against Rheumatoid Arthritis
help with lung and skin disorders
helps with indigestion, constipation and all digestive problems
good cleanser of the internal system
calms the nervous system
making it effective in treating nervousness, anxiety and insomnia

How to choose oranges in general?
Choose the ones that has smoothly textured skin and are firm and heavy for their size. It will have a higher juice content, than those that are either spongy or lighter in weight.

How to store oranges?
- At room temperature or in the refrigerator. It generally can last two weeks with either method and retain nearly the same level of their vitamin content. The best way to store oranges is loose to avoid it being exposed to moisture, as they can easily develop mold.
- Orange juice and zest can be stored for later use. Freeze the freshly squeezed orange juice then store them in plastic bags in the freezer. Orange zest that are dried should be stored in a cool, dry place and a must too in an airtight glass container.

Note to take
- Rinse your mouth with water after drinking orange juice as the acidic can weaken our tooth enamel.
- It is recommended to eat a slice of tomato or cucumber after drinking acidic juices.


Carrot
Health Benefit of Carrot Juice
Vitamin A
Vitamin B
Vitamin C
Vitamin D
Vitamin E
Vitamin K
Beta-carotene
Proteins
Potassium
Calcium
Phosphorus
Zinc
Aluminum
Sodium
Manganese
Iron
Copper
Constipation
Physical exhaustion
improving our eyesight
Functioning of our immune system
Strengthening our bones and teeth
Good cleansing effects
Positive effects on our hair, nails and skin
Important for metabolism
Decreasing bad cholesterol levels in the body
Relieve spasms
Strengthen our blood vessels
Anti-inflammatory
Anti-cancerous
Anti-aging properties

How to choose and store Carrot?
- Refrigerate carrots in a plastic bag for up to 2 weeks. Avoid storing carrots next to apples and pears as it would speed up the ripening process.
- Choose carrots that are smooth, firm, and crisp, with deep color and fresh, and green tops. Avoid carrots that are split, wilted, have begun to sprout, or have soft spots.


Click here for our blog page Desserts, & Drink for more recipes. Hope you will be inspired~

Goose Fat Exploration ::: Sauté Thinly Sliced Potatos & Baby Carrots in Goose Fat

We finally found Goose Fat. Yea, it's that tough to find it. We manage to find this at Park Way Parade Cold Storage, Singapore!

Goose Fat has higher temperature than other fats and is naturally liquid at room temperature. Cooking with Goose Fat will produce perfect roast potatoes, roast vegetables and make great fried bread. It also brings a dish to another level of flavour when butter is replaced or cooking oil is replaced.

Come with us on our cookery journey of exploring goose fats recipes. This is our very 1st recipe.



There are instructions and advice behind the bottle information about Goose Fat and a extremely popular recipe to make bake goose fat potatoes which we can't currently till we get our oven.



As a side dish for dear lovely home cooked steakhouse steak. Even Chiaki & Natsuko agrees the steaks are delicious too!



Ingredients:::
2 teaspoon of Goose Fats
2 small Potatoes Sliced Thinly
1 hand full of Baby Carrot
Salt & Pepper to taste

Heat up a non stick pan and add Goose Fats. Put in Sliced Potatoes and Baby Carrot. Let it sauté till a little golden brown on both sides. Salt & Pepper to taste. Then it's ready to be served.

It took us 10mins to sauté these till it's lovely sides browns.



Enjoy this recipe!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~