Prawn with Pineapple

prawn with pineapple

I don’t like to moan but the fact is I’m really exhausted from work. As mentioned in a previous post the Fringe and Tattoo festivals are on at the moment and Edinburgh is horrendously busy.

I always crave food with strong flavours, such as this prawn with pineapple dish. I love the sweetness but also sourness from the pineapple. It always gives me refreshing vibes when I’m tired and it’s both quick and simple to prepare.

The preparation time for this dish is around 30 minutes. Maybe next August I will do a food project called “Chef exhausted from festival’s 30 minutes Eastern cuisine” lol, how do you think?

This dish is a favourite amonst Chinese people. The sweet and sourness from the pineapple perfectly matches with the prawns.

It also one of the most popular dish for banquets because no matter children or adults, they all love the taste of this dish and besides, it’s a colourful, pretty dish as well.

Credits: Preparation photos were taken by myself but final photos were taken by Chris at Chris Radley Photography

 

Prawn with Pineapple

Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people

Ingredients

Ingredients

  • 16 prawns
  • 5 slices pineapple (canned is fine)
  • 1/2 cup corn flour
  • 2 tbsp mayonnaise **
  • 1 tsp black sesame
  • 1/2 tsp white sesame
  • Few lettuce leaves for garnish

Seasonings

  • 1/2 tsp salt
  • 1 tsp rice wine
  • 1/2 egg white
  • 2 tsp potato starch

Instructions

  1. Peel the prawns and make a deep cut on the back of each prawn. Marinate with seasonings for 10 minutes.
  2. Cut each pineapple into 4 small pieces and drain the liquid.
  3. Mix cornstarch with a little bit water, coat prawns with the cornstarch paste, deep fry in 150C hot oil until cooked. Drain the oil from the prawn and leave it aside. Run pineapple pieces through oil quickly and drain off the oil.
  4. Arrange lettuce in a deep bowl. Mix pineapple and prawn together with mayonnaise.  Place the pineapple and prawn into that deep bowl with lettuce and it’s ready to serve.

Recipe Notes

** I prefer use Taiwanese sweet Mayonnaise and you can find the recipe with on my salad boat sandwich recipe.

 

Steamed Egg with Seafood Sauce

steamed egg with seafood sauce

In Edinburgh I believe August must be every Edinburgh Chef’s worst nightmare. Edinburgh is an extremely busy city throughout the year but August brings the Fringe and Military tattoo festivals, which bring millions of tourists here every year. At the top of the Royal Mile, where both of the festivals take place is the entrance to the Witchery, the restaurant I work for. So, we are fully booked every night and there are always a million jobs that need to be done. (If you want to come to the Witchery, please make a reservation before you come to have meal, I beg you.)

After 3 days of really hard work in the kitchen, I just don’t have the motivation to cook a big meal so I I’ve recently been eating smaller and perhaps simpler dishes. I suddenly think about a dish that my mother usually cooked for my father and I after she came home from work. This dish is called Steamed eggs with Seafood . This seafood dish is really quick to cook and also really beautiful to look at. The most important thing is you can cook this dish within 30 minutes. Oh my!! It’s a great blessing for working mother and wife.

By the way, Do you still remember my last blog about our ceramic work?? Here is the final result photo of our ceramic works. We had great fun there and hope to go back to Doodle again soon. Personally made ceramic crafts could be a great souvenir to bring home if you visit Edinburgh.

Credits: Preparation photos were taken by myself but final photos were taken by Chris at Chris Radley Photography

picture frames

 

Steamed Egg with Seafood Sauce

Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Ingredients

  • 4 eggs
  • 6 prawns
  • 5 cooked mussels you can use any seafood you like including scallops or squids
  • 2 dried shiitake mushroms
  • 1/2 spring onion chop finely for garnish

Marinade for prawns

  • 1 pinch salt
  • 1 pinch white pepper
  • 1/2 tsp potato starch
  • 1/4 tsp rice wine

Seasonings

  • 1 tsp salt
  • 1/2 tsp bonito powder (optional)
  • 1.5 cups water
  • 1/2 tsp oyster sauce
  • 1/2 cup water
  • 1/4 tsp potato starch
  • 1/4 tsp sesame oil
  • 1/2 tsp soy sauce

Instructions

  1. Soak dried shitake mushroom in the warm water for 5~10 minutes until it has softened and slice it.
  2. Wash prawns and dry. Mix with marinade for 5~10 minutes.
  3. Heat the 1 ½ cup water, salt, bonito powder in a pot until it’s hot but not boiling. Pour it into the beaten eggs and stir constantly when you’re pouring the seasoning into the eggs. Sieve the egg mixture into a bowl or deep plate and put half of seafood into the egg mixture. Cover the bowl with cling film and steam it for around 15 minutes to be done.
  4. Heat 1 teaspoon oil and stir fry the shitake mushroom, rest of the seafood and add oyster sauce, 1/2 cup water mixed with ¼ teaspoon potato starch, sesame oil, soy sauce. Bring it to boil and pour over steamed egg.

 

Singapore Noodle cooking class with politician

Today, I had an interesting cooking class. My student Robin Harper is a member of the Green Party and in turn a member of the Scottlsh Parliament (MSP) who is celebrating his 70th birthday (Happy Birthday, Robin!!!). How cool is that?! I never thought that one day I would have a chance to teach a British politician. I can’t believe a politician who has shook hands with the queen and has met the prime minister was in my kitchen this afternoon and listened to my directions for pouring in stock and adding soy sauce to the dish.

singapore noodle cooking class

It felt great when I saw him wolfing down both the Singapore noodles and steamed scallops he cooked in my kitchen. From the way he was eating them it looked like he really enjoyed both and has kindly offered to endorse us.

When he arrived I didn’t quite catch his job title but his wife explained who he was but I didn’t quite catch on. (How daft I am! 😀 What can I say? I’m not very good with English politics.) I’m really happy that I didn’t know he is a real politician before we start cooking or I probably will be too nervous or panic. 😀

singapore noodle cooking class

We cooked Singapore noodle and Steamed scallop today but I will only share this Singapore noodle recipe on my blog today with all of you. (Steamed scallop’s recipe will be on it’s way soon!!)

Singapore Noodle is another popular eastern dish in the UK and it has a rather strong flavour. The rice noodle has been marinated by turmeric powder and curry powder but you can choose a different kind of curry powder to marinade the rice noodle to your own personal preference.

The other interesting thing about this dish is this dish is actually not from Singapore. I have no idea where this dish originates from but it appears on many Chinese restaurants and take away menus. I kind of think Chinese people named this dish as “Singapore” noodle is because of the kind of spices used to marinade the noodles.

Credits: Photos were taken by Chris at Chris Radley Photography

singapore noodles

 

Singapore Noodle

Course Main Dish
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2 people

Ingredients

Ingredients

  • 3 bunches rice noodles
  • 1 piece chicken breast julienne it
  • 1 red pepper julienne it
  • 1 small carrot julienne it
  • 3 heads bok choi julienne it
  • 1 chili remove the seeds and chop finely
  • 2 cloves garlic chop finely
  • 2 thin slices ginger chop finely
  • 1 tsp dried shrimp

Marinade for chicken breast

  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp potato starch

Marinade for prawns

  • 1 tsp potato starch
  • 1 tsp rice wine
  • 1/2 tsp salt

Marinade for rice noodles

  • 1 tbsp curry powder
  • 1 tsp turmeric powder

Seasonings

  • 1 tsp salt
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • 1 cup stock

Instructions

  1. Remove the skin from the chicken breast and julienne it. Marinade it with the seasonings for 15 minutes.
  2. Make a deep cut on the back of each prawn. Marinate with seasonings for 5 minutes. Stirfry it until the prawn turns to red colour and leave it to one side.
  3. Soak the rice noodles in warm water for 20 minutes to soften and then marinade the rice noodle with curry powder and turmeric powder for 20~30 minutes.
  4. Soak the dried shrimp in warm water 15 minutes to soften it and chop finely.
  5. Heat a wok with a couple tablespoons of oil and fry the garlic, ginger and chilli first then add chicken breast and carrot to stir-fry it until the chicken turn white colour.
  6. Add pepper and all the seasonings to the stir-fry then add the rice noodles.
  7. Using a spoon add small amounts of stock to the noodles and keep stir frying it at the same time until the rice noodles suck up all the stock.
  8. Add bak choi and prawn in the end and keep stir fry it until the bak choi is cooked.

 

Raspberry Snowflake Cake

There are couple things that have made me feel very happy recently. The first thing is my head chef asked me for the Peking duck recipe for the new dish on our restaurant menu. The second thing is Lisa from http://www.koreanamericanmommy.blogspot.com follow my recipe and made her first “three cup chicken” and it turned out really awesome. Here is her blog about this three cup chicken: http://koreanamericanmommy.blogspot.com/2010/07/chef-liv-wans-chinese-three-cup-chicken.html

I feel so proud and also super happy. I wish people who visit my blog can enjoy my recipe and have fun in the kitchen. That’s the greatest thing to me. I feel really honour that my head chef asked the recipe from me and I wish my recipe help him a bit with the new dish. This is the two thing make me feel really happy and I share my happiness with you who is reading this post at moment and wish you have a great day.

Now, It’s the time for the recipe of the day. I’m going to share this Chinese dessert recipe with you. My colleague asked me if there any popular Chinese or Taiwanese desserts? Yes, of course there are a lot of desserts in both China and Taiwan. But I have to say they are different from desserts that are popular in the UK. Here is an example dessert that I share with you today.

raspberry snowflake cake

When the first time I read about this dessert’s name I just fall in love with it. How cute is the name? I guess the name snowflake comes from the layer of coconut powder that actually looks a bit like a snowflake.

Raspberry snowflake cake tastes a little bit sweet and sour and the most important thing is this dessert has to be eaten in cold. You must eat it immediately after taking it out from fridge.

These photos were taken by Chris from Chris Radley Photography

 

Raspberry Snowflake Cake

Course Main Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

A

  • 50 g rasberries
  • 450 g water
  • 180 g caster sugar
  • 200 ml milk
  • 50 ml double cream
  • 5 leafs gelatine

B

  • 120 g potato starch
  • 100 ml water
  • coconut powder

Instructions

  1. Cook raspberry, 450g water and caster sugar in a small sauce pan and bring it to boil. Keep whisk it while cooking to help sugar and raspberry dissolve.
  2. Soften gelatine in cold water. Add milk and double cream into step 1 and bring it to boil again.
  3. Turn off the gas and add gelatine into step 2 and keep whisk it to help to mix evenly.
  4. Mix potato starch and water evenly and add it into step 3.
  5. Pour the mixture from step 4. Into a long rectangle shape baking tray with baking paper in it. (Baking paper helps us to take out the snowflake cake easier later.) Put the snowflake cake into your fridge for 1 or 2 hours to help it form. Cover the snowflake cake with coconut powder and it’s ready to serve.

 

Xian Lamb Kebab authentic Chinese kebab recipe

xian lamb kebab

Four years ago I travelled to Xian, China with my husband. One of favourite places was Xi’an. Not only was the weather more manageable in July than the other parts of China we went to (think 40C+ dry heat instead of 40+C humid heat) but it also had some really great surprises. We will always remember the first time we went to muslim street in Xian city centre and there were so many kebab restaurants. Throughout the whole of muslim street all we could smell was the spiced beef and lamb. Vegetarian street this was not but if you like meet this could be considered heaven.

Xian Muslim Street BBQ

It was a great experience to drink ice cold beers and eating many kebabs at the same time. I love to have good food in my holiday. Food doesn’t necessarily have to be Michelin star or five-star dining. Many holes-the-wall or walk-in restaurants like these sell the best food.

Also, to give you an idea of what we paid. Between Chris and I we had maybe 35-40 skewers of lamb meat and lamb kidney. We also had a big soup, naan bread type thing and 6 or 7 beers. Total cost was about £8. How awesome is that?!

After four years, I still can’t forget the taste of this Xian lamb kebab. We also saw the terracotta army, which was incredible, but the food will always be as memorable to us at the army. Xian has stunning food, nice people and the architecture (it has the oldest mosque in China) is quite stunning. If you ever go to China, make sure you go to Xi’an, you won’t regret it.

Chris Radley Photography and Liv Wan in China

 

Xian Lamb Kebab authentic Chinese kebab recipe

Course Main Dish
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 people

Ingredients

Ingredients

  • 400 g lamb leg cut into 2cm sized dices
  • 1/2 onion
  • 2 thin slices ginger chop finely

Seasonings

  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 3 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp black pepper powder
  • 1 tbsp vegetable oil

Instructions

  1. Marinade lamb with all seasonings for at least 1 hour.
  2. Skewer the lamb and preheat oven to 200C.
  3. Roast the lamb for 5 minutes then turn the oven to grill and grill the lamb kebab for another 5 minutes. It’s then ready to serve.

 

Hot and Sour Soup

hot and sour soup

Hot and sour soup is a very common dish in both Taiwan and China. People usually have fried or plain dumplings with hot and sour soup. The sourness of this soup is very good for one’s appetite and my mother use to tell me when I got flu that it will go away quicker if I drink a lot of this soup when I was young.

I don’t know if it’s true or not but I think drinking a lot of hot fluid is good for your body when you catch the flu, right? But please go to doctor if you catch flu or don’t feel well.

The Eastern way to cook soup and western way to cook soup are so different. Most of the western ways to cook this soup are to puree the soup to make it really smooth and soft but in eastern people usually like chunks of meat, fish and vegetables in their soup that they actually can see it. I have to cook a few different kinds of “western soup” when I work and it’s a precious experience for me because I can learn western cooking during work and learn eastern cooking from my family or learn it by myself in my personal time. It’s always fun to learn new things, don’t you think?

Credit: These photos were taken by Chris at Chris Radley Photography

 

Hot and Sour Soup

Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Ingredients

  • 1 ltr chicken stock
  • 80 g pork loin
  • 10 wood ears soak in warm water for 15 minutes to soften then julienne
  • 1 medium carrot julienne it
  • 300 g fresh tofu drain the water and cut into 5cm strips
  • 2 eggs beaten

Marinade for pork

  • 1 tsp soy sauce
  • 1/2 tsp potato starch
  • 1/2 tsp sugar
  • 1 tsp rice wine

Seasonings

  • 1/2 tsp salt
  • 2 tbsp soy sauce
  • 1.5 tbsp dark rice vinegar
  • 1/2 tbsp normal rice vinegar
  • 1 tsp sugar
  • 1 tsp ground pepper
  • 1/2 tsp sesame oil
  • 2 tbsp potato starch

Instructions

  1. Marinade the pork for 15 minutes.
  2. Boil a pot of water to blanch pork, carrot, wood ear and tofu then leave it on aside.
  3. Boiled the chicken stock and add all the ingredients from step 2 to bring it to boil again.
  4. Add soy sauce, vinegar, sugar, salt into the soup, then mix the potato starch with a little bit water first (Remember the potato starch with water must be mix evenly and without any lumps) and add into the soup to make it look a bit dense and sticky.
  5. Turn the gas power to lowest heat and pour the egg into the soup. Stir the soup gently after 30 second and turn off the gas.