How To Cook Scallop Fried Rice

Ingredients

• 1/2 tablespoon olive oil
• 10-12 sea scallops, patted dry
• salt and pepper
• 1.5 cup cooked rice (chilled)
• 2 gloves garlic, minced
• 1 cup frozen mixed vegetables
• 1 large egg, lightly beaten
• 1 tablespoon light soy sauce
• 0.5 green onion, chopped
• 1 teaspoon sesame oil

Instructions

1. Heat the olive oil in a large non-stick frying pan or on medium high heat.
2. Season the scallops with salt and pepper. 
   
   
   
3. Add them to the pan and cook it for 1 minute. They will start to brown and release the juices. 

   

   
   
4. Turn them over once and cook it for another minute. Remove them from the wok and place them on a plate. 

   

   
   
5. Add the frozen vegetables, chilled rice and garlic to the wok. 

   

   
   
6. Saute it on medium heat for about 5 minutes or untill the vegetables are tender. 

   

   
   
7. Push the vegetables and rice to one side of the wok and add the eggs. 

   

   
   
8. Cook it for 3 minutes and stir well so that the eggs are scrambled. Cook for another minute or untill the eggs are cooked through. 

   

   
   
9. Mix the eggs in with the rice mixture. 

   

   
   
10. Add the light soy sauce, green onion and sesame oil. Mix it altogether untill it is heated through. 
11. Push rice to one side of the wok. Add the scallops to the other side. Cook for another minute untill they are fully cooked and browned but take note not to overcook them.
12. Remove it from the heat. Season it with more salt and pepper if desired. 

    
    
13. Serve the scallops mixed in or on top of the fried rice. 

    

    
    

 

How To Cook Lemon Butter Atlantic Salmon Fillet

 

Ingredients

• 1 fish fillet such as cod, tilapia or haddock (I used salmon instead)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 garlic cloves
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• salt & pepper to taste
• 1 tablespoon parsley (for garnish)
• 1 slice lemon wedge (for serving)

Instructions

1. Pat the salmon dry with paper towel.
2. Season both sides of it with paprika, garlic powder, salt and black pepper. 
   
   
   
3. In a large skillet, heat the olive oil over medium heat.
4. Once the oil becomes hot, add the salmon in. 

   

   
   
5. Cook the salmon for 3-4 minutes on one side without moving it untill it turns golden brown. 

   
   
6. Flip the salmon on the other side carefully and cook it for another 3-4 minutes or untill it is thoroughly cooked and flakes easily with a fork. Remove it from the skillet and set it aside.
7. In the same skillet, reduce the heat to low and add the butter. Once it melts, stir in the minced garlic and cook it for 30 seconds untill fragrant. 

   

   
   
8. Add the lemon juice and combine to stir it around with the garlic mixture. Simmer it for 1 minute. 

   
   
9. Return the cooked salmon to the skillet and spoon the lemon butter sauce over the top. Heat it for 1-2 minutes to warm through.
10. Transfer the salmon to a plate and brush the remaining sauce on top of it.
11. Garnish it with fresh parsley and serve it with lemon wedge.

How To Cook Pork Rib Soup with Corn & Mushrooms

Ingredients

• 300-500grams pork ribs
• 1 ear of organic corn, cut into segments
• 6-8 dried shiitake mushrooms, rehydrated
• 2-3 tomatoes, cut into wedges
• 2 slices ginger
• salt and pepper to taste
• spring onions for garnish

Instructions

1. In a pot of boiling water, add the pork ribs. Boil for 3-5 minutes. Drain and rinse them to remove impurities. 
2. In a pot, heat some oil over medium heat. Add the ginger slices and saute untill fragrant. 

   

   
   
3. Add the blanched pork ribs, corn segments, tomatoes and rehydrated shiitake mushrooms into the pot. 

   

   
   
4. Pour in enough water to cover the ingredients. Bring it to a boil. 

   

   
   
5. Reduce heat and simmer it for about 45 minutes or untill the pork ribs are tender. 

   
   
6. Season the soup with salt and pepper to taste.
7. Garnish with chopped spring onions and serve it hot. 

   

   
   
   
   
   
   

How To Cook Beef Lo-Mein

 

Ingredients

• 600 grams cooked egg noodles
• 375 grams tender meat cut
• 5-6 mushrooms, sliced
• 3-4.5 spring onions, cut into 2" pieces)
• 1.5 red bell pepper, cut into small cubes
• 3-4.5 cabbage leaves, cut into thin slices
• 9 - 10 snow peas
• 1.5 carrots, julienned
• 3 tablespoons vegetable oil

Sauce mix

• 3 tablespoons light soy sauce
• 1.5 tablespoon sesame oil
• 3 teaspoons dark soy sauce
• 3 tablespoons oyster sauce
• 1.5 tablespoon sugar
• 1.5 tablespoon shaoxing wine
• 1/2 teaspoon white pepper

Beef marinade

• 1.5 tablespoon sauce mix
• 1.5 teaspoon corn starch
• 0.38 teaspoon baking soda

Instructions

1. Blanch the egg noodles with hot water for 2 minutes. Drizzle a bit of sesame oil. Mix it well and set aside. 
   
   
   
2. Mix all the sauce ingredients in a small mixing bowl and set it aside. 

   

   
   
3. Prepare all the vegetables, wash them and cut them up into slices. Cut the beef meat into thin strips against the grain. 
4. Marinate the beef strips with a tablespoon of the sauce mixture for 10-15 minutes and set it aside. 

   

   
   
5. Heat the wok or pan over medium-high heat. Drizzle 2 tablespoons of oil. 
6. Add the beef slices. Flatten it and sear it for 1-2 minutes. Continue to stir-fry it for another 1-2 minutes. 

   

   
   
7. Follow with the vegetables. Start with the hard one first so I chose the cabbage leaves. 

   

   
   
8. Next, the snow peas, carrots, mushrooms and the red bell pepper. 

   

   
   

   
   

   
   
9. Mix and cook the vegetables together with the beef slices for 1-2 minutes. 

   

   
   
10. Make a space in the middle of the wok. Add the noodles and pour the sauce mixture in. 

    

    

    

    
    
11. Toss all the ingredients and noodles well to combine evenly for 2-3 minutes untill it is cooked through. 
12. Remove from heat and transfer it to serving plates. Top it off with extra chopped spring onion. 

    
    
13. Serve it immediately. Enjoy!

    

    
    

How To Cook Stir Fry Veggies in White Sauce

 

Ingredients

• 1 lb shrimps, peeled and deveined (I used frozen cooked shrimp meat)
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Vegetables

• 3 cups cabbage, cut into 2-3 inch pieces
• 1/2 head broccoli, cut into bite-sized pieces
• 2 small carrots, peeled and cut into half-circles
• 1 cup snow peas
• 1 small red bell pepper, sliced
• 5 garlic cloves, finely minced
• 1/2 teaspoon ginger, grated or finely minced

Sauce

• 1 cup chicken broth
• 2 tablespoon Shaoxing wine or mirin
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon chicken bouillon
• 1 teaspoon sesame oil

Slurry

• 1 tablespoon cornstarch
• 2 tablespoon water

Instructions

1. Begin by preparing all the veggies. Set it aside.
2. In a small bowl, combine chicken broth, shaoxing wine, salt, sugar and chicken bouillon. Mix it well and set it aside. 
   
   
   
3. Marinate the shrimps with cornstarch, salt and pepper. Mix well and set it aside. 

   

   
   
4. In a large pot, bring enough water to fully submerge the cut vegetables to a boil. 

   

   
   
5. Blanch all the veggies together for 30-45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water. 

   

   
   
6. In a large pan or wok, heat 2 tablespoons cooking oil on high heat. 
7. Add garlic and ginger to saute for 10-20 seconds. 

   

   
   
8. Add marinated shrimp and saute for 1-2 minutes. 

   

   
   
9. Pour in the sauce mixture. Bring it to a boil. 

   
   
10. Cook the shrimps through. Then stir in the cornstarch slurry to thicken the sauce. 

    

    

    
    
11. Add in all the strained veggies. 

    

    
    
12. Finish it off with a drizzle of sesame oil. 

    
    
13. Toss everything together and enjoy!