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Ingredients:
300g button mushrooms, sliced
a few fresh shitake mushroom, sliced
2 strips bacon, diced
1 tablespoon garlic, minced
3 shallots, chopped
1 tablespoon parsley,chopped

Seasonings:
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon dried oregano

Batter:
1/2 cup butter
1/2 cup flour
1/4 white wine
1 pcs of beef or chicken stock
1 cup milk

Steps:

1. Melt butter in a preheated skillet; saute bacon, shallots and garlic.

2. Add white mushrooms and shitake mushroom and stir-fry, then gradually add flour and slowly whisk into a smooth paste over low heat;add stock, while wine and oregano, bring it to a boil.

3. Shimmer for another few minutes, season with salt and pepper, and finally whish in fresh milk to finish.

Ingredients

1 Spring Chicken
1/2 tsp Rosemary

Marinade

1 tsp Pepper
1 tsp Chicken powder or Chicken cube
1/2 tsp Salt
1 tsp Wine

Procedure

1. Cut and split vertically the chicken into halves. Mix with marinade for 1 hour. Put on a baking tray, sprinkle rosemary on.

2. Put into an oven, bake over 200 degree C for 25 minutes. turn to broil 230 degree C for another 5 minutes to make it golden brown.

Glutinous Rice Cake is one of the traditional Chinese New Year Dessert. Just cut the rice cake into slices and soak into the egg gravy with salt. After that, just fried it.

Ingredients

4 Asparagus
3 pieses Bacon

Procedure

1. Peel off the hand tough skin from the asparagus, cut off the hard end. Then cut into 3cm sections.

2. Cut each bacon slice into halves, wrap the asparagus and roll tightly, put on a baking tray, bake over 250degree C for 10 mins.

or

boil the asparagus first, then wrap and bake it for 5 mins.

I tasted this at Shanghai when I was on business trip. So many years, I still remember the recipes. Simple and nice.

Ok, this is much better. I fried it for this morning breakfast. The writer of the cookbook named it GERMAN POTATOES, really? However it doesn’t matter as long as the taste is right, I’m love to keep the recipe for future reference.

West Lake Sour Fish – It’s a traditional dish for Hong Kong People.I copied down the recipe from the cookbook.

The result is not very good. Not enough gravy for the fish. Next time should add more wine and salt.

I like to cook. It’s not because I like to eat. I just like the ways of processing food. Stiring the soup, seasoning the meat or making dumpling in different kind of shapes make me feel the joy of life.

I love cooking and yet I can’t cook. Mainly because My mom is not a great cook either. So everything I learn is all from the pricy colourfuf cook books. Luckily, the local library has tons of it.