Thursday, 17 July 2014

Iron Foodie Entry: Spiced Pork Tacos with Fresh Mango Salsa

I recently entered the Iron Foodie contest i didn't win this time but got 71 votes which i pretty stoked about. Anyways keep watching chopcookdine on Facebook and instagram as i am planning on entering more recipes in upcoming contests!
Iron Foodie Entry: Spiced Pork Tacos with Fresh Mango Salsa

Mu Shu Pork 木須肉

I had recently seen cloud ears when walking through the market, so i decided to try to make Mu Shu Pork one of my favorite Chinese dishes from when i was little. I want to try and cook a new dish every few weeks trying to use something i am not completely familiar with from the wet market.

Monday, 30 June 2014

How To Cook Artichokes & Spicy Grilled Artichokes

I did something stupid... I took a bunch of photos on how to cook artichokes then i deleted them...i thought i had already uploaded them to my computer gurrrrr So this is the second set of almost the exactly same photos! I was lucky to find artichokes again they don't often have such nice ones in Hong Kong.

Friday, 23 May 2014

Hongkongese Roasted Pork Tacos 燒肉

Being a typical Hongkongese expat I have decided to make wednesday night my stay at home cooking night, why you may ask? well my helper comes on Thursday and I want to try to avoid doing my dishes!

Wednesday, 23 April 2014

My Top 8 Kitchen Tools

I have tons of tools in my kitchen but there are a few that never seem to leave my drying rack...They get used before they get put away :) I picked 8 because 8 is a lucky number Hong Kong so here you go in no particular order!

Sunday, 20 April 2014

Beef Bourguignon - gluten free

Serves: 2 Preparation Time: 15 minutes Cooking Time: 3 hours 

Beef Bourguignon 

3 Tablespoons olive oil
10 shallots
3 stems of thyme
3 cloves of garlic
1 lb beef fingers, chopped into large chucks
3 Tablespoons gluten free all purpose flour
1/2 bottle of cheap red wine
3 carrots chopped into large chunks

1. Chop shallots and garlic.
2. Heat oil in a cocotte or large pot that has a lid.
3. Add chopped shallots and garlic and sauté for a few minutes.
4. Add half of meat chunks and sear for approximately 3-4, remove seared meat from pan and repeat with rest of beef.
5. Lower heat and return all beef to pan, sprinkle flour over the beef and stir.
6. Add the thyme and wine to pot.
6. Make sure flame is very low and simmer for 2 hours, stir occasionally. If too much liquid evaporates no msg beef stock can be added. If it is to wet remove the lid for awhile.
7. Add chopped carrots and simmer for an additional hour.

Serve with either mashed potatoes or gluten free pasta

Mashed Potatoes 
4 russet potatoes
3 Tablespoons low fat cream cheese
2 Tablespoons butter
1/4 cup milk

1. Bring a pot of salted water to boil.
2. Peel potatoes, cut into large pieces.
3. Add potatoes to boiling water, boil for about 10 minutes or until they are soft (when you poke with fork the fork should come out easily)
4. Drain potatoes
5. Return to pot add cream cheese, butter and milk and mash until smooth.

Sunday, 6 April 2014

Breakfast tacos with avocado salsa - gluten free

When trying to be gluten free is pretty difficult when trying to eat out for breakfast. Ordering eggs without toast kinda sucks and if you order extra potatoes with your breakfast in Hong Kong it seams