project mexico – broccoli soup

2011.07.20 § Leave a comment

summer is here (or lack thereof here in vancouver)… and my gf is getting married in mexico in a month… project mexico has been on and off around exam periods and sometimes it’s hard when there’s a lot of work, friends, and a bf… but having a bf that likes and can cook is such a bonus… so adapted thru him (who probably adapted thru gordon ramsay) broccoli soup

broccoli soup

2 broccoli crowns, cut of the florets

some cilantro

water boiling… season – cook with the salt (or some chicken essence)

boil approx 5 mins or until broccoli can be sliced thru with a knife

liquify in blender while still piping hot…

add drizzle of olive oil for gloss

smooth velvety texture in green goodness =)

my 1st attempt successful – consistency wonderful and not too thin…

20110720-103501.jpg

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love in 煎釀三寶

2011.07.04 § Leave a comment

monday’s are hard, especially after a long weekend… it is especially hard. it’s hard not only in the sense of waking up so bloody early, but also because of the rush to catch up and start the week off productively.

likewise relationships are hard, so many factors that need to come into play in order for it to run smoothly… patience, love, forgiveness, humor, etc…

but i strongly believe… it should simply fall into place and engulf you… so that you can fully embrace the intricacies and dynamics of each others presence… and because of such, it is most rewarding when the other person loves you for who you truly are… not the facade that you mask or the hero you pretend to be…

being happy. should. be. just. this. fuking. easy….

sometimes even the most mundane task (such as dish-washing – definately i won’t feel this everyday…) becomes warm…

tonight’s dish:

煎釀三寶 mince dace pan fried peppers

芥蘭 stir fried kai lans

cherries

 

pesto cod w zucchinis & tomatoes

2011.06.28 § Leave a comment

if you know me well, you know i’m not a big cook… i mean i love to, but it is hard when you don’t have your own kitchen to practice in…

it was one of those rare occasions that i rolled up my sleeves… hence my cod, actually i think it was halibut to be exact was slightly under-cooked…

i felt so embarrassed that i had to nuke it… sorry mon l’amie… i will do better next time…

at least the Tomato Tofu Egg Drop Soup 番茄豆腐蛋花湯 was alright…

Ingredients:
2 tomatoes
1/2 package of tofu
2 eggs, whisked
2 cups water
1 cup vegetable stock or chicken stock
salt, to taste

Method:
Rinse the tomatoes.
Soak in boiling water for a few minutes and remove the skin if desired.
Cut into smaller pieces and remove the seeds. Set aside.
Cut tofu in to 1 to 1.5cm cubes.
Use a large pot, pour in water and the stock, then bring to boil over medium-high heat.
Add the tomatoes and cook until tender. Lower the tofu carefully. Once it boils again.

Turn off the heat.
Steadily pour in the whisked egg and gently stir around with chopsticks, a large spoon or a fork.
The egg should immediately turn into ribbons. Season with salt. Serve hot.

adapted from: http://en.christinesrecipes.com/2011/04/tomato-tofu-egg-drop-soup.html

20110529 chef nw

pesto cod w zucchinis & tomatoes

2011.06.27 § Leave a comment

if you know me well, you know i’m not a big cook… i mean i love to, but it is hard when you don’t have your own kitchen to practice in…

it was one of those rare occasions that i rolled up my sleeves… hence my cod, actually i think it was halibut to be exact was slightly under-cooked…

i felt so embarrassed that i had to nuke it… sorry mon l’amie… i will do better next time…

at least the Tomato Tofu Egg Drop Soup 番茄豆腐蛋花湯 was alright…

Ingredients:
2 tomatoes
1/2 package of tofu
2 eggs, whisked
2 cups water
1 cup vegetable stock or chicken stock
salt, to taste

Method:
Rinse the tomatoes.
Soak in boiling water for a few minutes and remove the skin if desired.
Cut into smaller pieces and remove the seeds. Set aside.
Cut tofu in to 1 to 1.5cm cubes.
Use a large pot, pour in water and the stock, then bring to boil over medium-high heat.
Add the tomatoes and cook until tender. Lower the tofu carefully. Once it boils again.

Turn off the heat.
Steadily pour in the whisked egg and gently stir around with chopsticks, a large spoon or a fork.
The egg should immediately turn into ribbons. Season with salt. Serve hot.

adapted from: http://en.christinesrecipes.com/2011/04/tomato-tofu-egg-drop-soup.html

20110529 chef nw

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