16/6/2015 Tuesday

Meals for today, 16/6/2015

It was a busy day for me as many meetings was held and I had no time to update recipe until now (17/6/2015 1.33pm).

Just had my lunch and trying my best to type out the recipes... ^.^

Breakfast: Cheesy eggplant and Vietnamese spring roll with prawn

Lunch & Dinner: Spaghetti with mushrooms cheese sauce and radish soup

Teatime: Cucumber salad （ 凉拌小黄瓜）and baby yogurt

Cheesy Eggplant

Ingredients:

1 small eggplant

5g grated cheddar cheese

1 egg (lightly beaten)

some plain flour/ normal all purpose flour

Steps:

1) slice eggplant into 5-6mm thick then soak in salt water for 10mins

2) dry the eggplant slices with kitchen towel paper

3) dip eggplant in grated cheese, then dip in flour, finally dip in egg, pan fry with some oil till both sides golden brown

Vietnamese spring roll with prawn

Ingredients:

2 Vietnamese spring roll rice paper (米纸)

2 prawns

5 asparagus

dash of pepper power and grated cheese

egg (remaining egg from the above)

Steps:

1) cut prawn and asparagus into tiny bite size

2) heat pan with some olive oil, add in the prawn and asparagus, for a quick stir fry.

3) add in dash of pepper and the grated cheese, off fire.

4) pan fry egg into thin layer, set aside

5) soak the rice paper in 70'C warm water till soft, removed from water

6) place the rice paper on a clean surface, lay the egg on the rice paper then follow by the prawn and asparagus.

7) roll the rice paper from 1 end to another end

8) cut into equally size and ready to serve

Spaghetti with mushrooms cheese sauce

Ingredients: 
Spaghetti or any types of desired pasta, cook as per instructions 

Mushroom cheese sauce 
Ingredients:
2 fresh shitake mushroom
2 brown button mushroom

5 asparagus
10g cheddar cheese

20g cream cheese
1/3 cup full cream milk
1/2 cup water

some garlic powder 

some pepper powder

flour mixture (1 tbsp flour+ 3 tbsp water)

Steps:
1) dice the mushrooms and asparagus into small size

2) heat pan, add some olive oil
3) add in the mushroom and asparagus, stir fry for a while
4) add in water, cheddar cheese and cream cheese. Cook till boiling and cheese melted.
5) add in milk and flour mixture, off fire when boiling. Ready to serve warm.

Cucumber Salad

Ingredients:

1 Japanese cucumber

4-5 cheery tomatoes

2 cloves garlic (crushed)

1 tsp castor sugar

1/2 tsp rice vinegar

pinch of salt

Steps:

1) cut away both ends of the cucumber, slice into half then pound by knife surface and then cut into sticks

2) use sugar to rub the cucumber for 5 seconds then add in salt and continue rubbing till sugar is melted

3) add in vinegar, cherry tomatoes and crushed garlic

4) keep in fridge for 30mins or more and ready to serve.