Such a beautiful day that I had a chance to go to Flee market which is just right in front of my apartment. I walked around then a stand which full of mushrooms caught my eyes. I grabbed some cep mushrooms to make as side dish with my grilled chicken. This would be wonderful. Mmmm
It’s so French, lol… Cèpe persillé…
Here I needed
200g of cep mushrooms
Half brunch of persil ( minced)
2 cloves of garlic ( minced)
Chicken cooking sauce (Since I also grilled my chicken, I use some chicken cooking sauce for my cep mushrooms recipes)
A pin of salt and black pepper for seasoning
How to make it
Cleaned up mushrooms and throw few second in hot boiling water to clean the dirt from them, then rinse with cold water.( advice from the seller lol)… cut as you desire then set aside.
Heat a frying pan wait until it turns hot then put chicken cooked sauce in. Next add minced garlic and persil. stir well until you smell fragrance from the mixture then put your mushrooms in. stir well, salt and pepper. stir again for couple of minutes the voila.
What’s a nice Sunday afternoon! Today is different, I am free from cooking. I am invited to have my Lunch in one of very famous brasseries in Lyon, Brasserie Georges. I’ve always heard about this restaurant. So yeahhhhh!!!!
I walked down the street which was not so glamour, suddenly I found myself in front of an immense entrance, I was welcomed by charming waiter in very old chic fashion. Mmmmm I felt back in old French era. He guided me to my table. Very high ceiling, lots of red benches and white table, few great big chandeliers and the decoration is simple yet so elegant , but somehow my first impression was factory.
The service was good, they gave me menu and I ordered the suggestion of chef, for me that would be the best of the day.
Hock of pork with mashed potatoes
Gratin of red fruit
To be honest the dishes were ok, that’s Lyon foods, but there are alot better in town. I still enjoyed it, even though I couldn’t finish my dish.
I love the small old machine which made birthday songs. That’s so cool!!!
One of the restaurants in my list is tasted. I am happy!!!
Sometimes the ideas come from the fridge, so I gave a look then I found grilled asian pumpkin left, a bunch of basil and puff pastry which I bought the day before. Well, well,,, Maybe we should try something different 😉 . I want a tart of pumpkin, I also found some mushroom left. I think we have enough main ingredients for this delicious dish.
a bunch of basil
100 g of cashew nut
about 70 cl ( more or less up to your taste )
4 cloves garlics, peeled
salt and pepper to taste
put all the ingredients in a food processor then you will have a delicious pesto.
Half of medium size asian pumpkin, grilled and blended
white mushroom, chopped or cut as size you desire
1 can of coconut milk
1 egg ( 2eggs if necessary )
3 tbp of flour
salt and pepper to taste
How to cook
Turn on the oven to 200 degree about 15 mins
Mix the Pumpkin mixture, chopped white mushroom, flour, eggs all in a big bowl then pour graduately coconut milk in the mixture and keep stirring till you have a nice smooth texture then salt and pepper.
Prepare your puff pasty in a pie plate, any form you like
Put pesto sauce all over Puff pasty then follow by Pumpkin mixture from N1
Then put in the oven for 40 mins or 50 mins or or until knife inserted near center comes out clean. Ps_ lower the heat down to 180 degree 😉
Hello, It’s been awhile that I took a break from my blog, I miss writing my recipes. Even though, I was absent but I still cook, well, you know I love eating.
So what we have today? Well, It’s just a very simple stir fried Green Cabbage and mushroom. What else, do you expect? 😉 Simplicity is the best, right!
Here what we need
Half of green cabbage ( thinly sliced )
6 white mushrooms ( cut in 4 pieces )
200g of pork belly ( minced well with a clove of garlic )
2 cloves of garlic ( finely chopped )
2 tbp of vegetable oil
1 tbp of fish sauce
1 tbp of soy sauce
1 and half tsps of brown sugar
a pin of salt
black pepper ( I got the best black pepper from Here )
2 tbp of oyster sauce
How to make it
Heat large pan on the stove and put vegetable oil. wait until oil gets hot , you put minced garlic. stir well until it turns lightly brown.
Then add minced belly pork in, stir well until it’s lightly cooked we add fish sauce. stir well again. Wait until it’s cooked , we add soy sauce then follow by brown sugar and a pin of salt and black pepper. At this point, some people love the pork is just well cooked. For me, I love it really really really well cook, I keep stirring until it turn lightly brown. It took me about 4 or 5 mins…
after it turns little bit brown, we add green cabbage. stir again about 1 min, we add mushroom and oyster sauce to season our veggies. mmmmmm
Last but not least seame oil before turn off the heat
then seame seeds just before serving. This dish is perfect with white rice and also good with brown rice.
Bon appetit !!!! Oh dear,,, heaven is just in front of you… mmmmmmmm
This is not a traditional sukiyaki from Japan. I love sukiyaki sauce which serves in Cambodia. I made it alot last week and last night I tried it as stir fried. It’s quite delicious, yet so easy to make. So what will be your excuse to not cooking? 😛 Gosh,,, this is the Paradise. I am so excited to share this recipe.
Here we need
A handful of Rice noodles ( soak in water till it turn soft. If you use fresh one even better)
A handful of bean sprouts
A pin of paprika or chilli
Vegetables oil or olive oil
Little bit water
Homemade sukiyaki sauce Here the recipe ( don’t use fish sauce if you are vegetarian )
How to make
Hit a large pan on a stove then put oil then you put the rice noodles in. Stir well, put little bit water to cook the noodles. Then put a full table spoon of sukiyaki sauce and keep stirring.
Wait until it’s almost cook, you can throw the bean sprouts in then follow by another 2 tbp of sukiyaki sauce ( or as much you need. Depend on you taste). Stir well!!!
Serve when it’s hot. You put little bit of paprika before serving. I use dried chilli. Some cashews to make this dish more fancy…
I opened my fridge, I found some ingrediants which I did’t really know what I should make. I love creative foods and I also love traditional foods. I thought of Loc Lac which once again is one of my favorite. So I combined the creativity and traditional recipe to satisfy myself. Normally, we use beef as meat in Loc Lac recipe. Today we use our tofu to be our heavenly delicious meat. mmmm… It was my first attempt and the result was quite interesting, my daughter and I loved it.
Turn on the oven for 180 degree and cook baby potatoes about 15 minutes or more if necessary.
Heat a pan wait until hot then put some oil to fry Tofu. I love it crispy, you can do base on your taste. then set aside
Use same pan, add little bit oil then put half of garlic, stir well. Wait till it turn slightly brown then put all spinach in. Stir well until it’s cooked then add little bit of seame oil. Turn of the heat and arrange spinach on a big plate. PS- There’s spinach cooking juice left, put half of them in seasoning sauce and and some in Black pepper sauce. Don’t throw the cooking juice away, it’s delicious. mmmmm
Then clean up the pan little bit and heat it up again. Put some oil then put the rest of garlic when it’s hot. Now throw all fried tofu and backed baby potatoes in that hot sexy pan. Add our sauce, then stir it well until tofu absorb well that sauce. Last but not least throw onion in the pan, too. Stir it again for the last time then put them on the spinach plate. decorate with little bit of seame seed.
Serve like that or with white rice, and don’t for get our black pepper sauce.
Mmmmmm now you have your delicious Loc Lac Veggie… Oh dear,,, the heaven is just in front of you…mmmmmmm