Day 2 – 28 days eat with Hu’s Kitchen

Day 2 – 28 days eat with Hu’s Kitchen

Inroduction

Day 2

By: Hu’s Kitchen

Today is Day 2 of my 28 Days eat with Hu’s Kitchen.

For Breakfast today, I cooked ONE POT BREAKFAST WITH TOAST, For Lunch JACKET POTATO & ASIAN PULLED PORK and for Dinner MUSHROOM RISOTTO.

Below you can find all the ingrediants and step by step instructions along with my Youtube Video. Hope you will enjoy these 3 delicious dishes 😋

Ingredients

Breakfast – ONE POT BREAKFAST WITH TOAST

1. – 2 Eggs
2. – 1 Tomato/A can of Chopped tomato
3. – 1/2 Red pepper
4. – 1/2 Green pepper
5. – 1/2 Onion
6. – 2 Cloves garlic
7. – 1/3 Carrot
8. – A hand full of Mushroom
9. – 2 Slices bacon (optional)
10. – 2 Slices bread
11. – A hand full of coriander
12. – 1/4 Teaspoon ground cumin
13. – Salt
14. – Pepper
15. – 1/8 Teaspoon chilli powder (optional)

Lunch – JACKET POTATO & ASIAN PULLED PORK

1. – Potatoes
2. – Butter flavoured oil spray
3. – Salt
4. – Pepper

SALAD of your choice

Toppings: (Asian pulled pork)

5.  – Pork shoulder
6. – 200 Barbecue sauce
7. – 1-2 Tablespoon brown sugar
8. – 2 Teaspoon Worcestershire
9. – 2 Teaspoon smoked paprika
10. – 1 Teaspoon chilli flakes
11. – 2 Teaspoon mustard powder
12. – 3 Tablespoon white wine vinegar/Chinese rice vinegar
13. – 2 Garlic cloves
14. – Fresh Thyme (optional)

Dinner – MUSHROOM RISOTTO

1. – 200g Risotto rice
2. – 1 White Onion Chopped
3. – 2 Garlic cloves
4. – 80g Frozen Peas
5. – 200g Chestnut Mushrooms
6. – 100g Closed Cup Mushrooms
7. – 1.5 L Vegetable Stock / 1 Stock Pot & 1 Stock Cube
8. – 1 Tablespoon Henderson’s Relish Sauce
9. – 2 Tablespoon Parmesan cheese
10. – Oil spare Low Calorie Cooking Spray
11. – Salt
12. – Black Pepper

Step by Step Instructions

Breakfast – ONE POT BREAKFAST WITH TOAST
Step 1

Chop mushroom, green pepper, red pepper, onion, garlic cloves,  carrots, Chop a handful of coriander, bacon (optional).

Step 2

Heat a frying pan up, spray the pan with fry light oil spray, with high heat, add garlic and onion, fry for about 3 minutes or when the onion is soft up.

Step 3

Add red pepper, green pepper, carrot, mushroom in the frying pan, fry until soft up.

Step 4

Add in a can of chopped tomatoes with garlic, stir and mix well.

Step 5

Add in 1/8 teaspoon of Chilli powder, 1/4 teaspoon cumin powder, salt and pepper for seasoning. 

Step 6

Crack 2 eggs in the middle of the pan, turn the heat to medium low, let the egg cook a bit until the egg white is set.

Step 7

Put some toast in the toaster, serve in a bowl, add a hand full of coriander.

Step 8

Dip the toast in the egg yolk and spoon some vegetables on, enjoy… 

 

LUNCH – JACKET POTATO & ASIAN PULLED PORK
Step 1

Wash the pork then Put it in the slow cooker, add in 200 grams BBQ cauce, 2 TBSP light brown sugar, 2 TSP Worcestershire sauce, 2 TSP smoked paprika, 1 TSP chilli flakes, 2 TSP Mustard powder, 3 TBSP white wine vinegar, 2 Garlic cloves and fresh thyme(optional).

Turn on the slow cooker to high heat for 4 hours.

Step 2

Pre- heat your oven to 180 degrees with fan or 200 without. Use a small knive to zab 2 – 3 holes on the jacket potato, then put them in the microwave for about 5 mins, then take it out to check if the potato has been cooked through, if not then put back for another 3 mins.

Step 3

Once the potato is cooked, then spray the potato with some Fry Light spray oil, seasoning with some salt and pepper. Then put it in the oven for about 10 mins or when the skin is golden brown and crispy.

Step 4

Once the pork done, let it cool a little bit then Pull the pork apart a few times. 

Step 5

Take the potato out of the oven, put on a plate, cut a cross in the middle, add some butter or spread or butter buds.

Step 6

Add the shredded BBQ pulled pork on the potato, serve with some salad and enjoy…

Dinner – MUSHROOM RISOTTO
Step 1

Peel and Dice an onion, finely chop 2 garlic cloves

Step 2

Spary a frying pan with Garlic flavoured Fry Light oil spary, then add in prepared garlic and onion, add in a pinch of salt.

Step 3

While the garlic and onion is frying in the frying pan, chop 200g Chestnut Mushroom and 100g Closed Cup Mushroom to slices.

Step 4

Add one vegetable stock pot and a vegetable stock cube in a big jug. Then add in 1.3L to 1.5L of boiling hot water, stir well.

Step 5

Once onion and garlic is soften up, add in half of the mixed mushroom, stir and cook for about 2mins.

Step 6

Add in Risotto rice and toast them in the pan for about 45 second, then add in stock bits by bits (add in some stock then let it to reduce, once nearly all boiled away then add more stock in).

Step 7

Add in remaining mushroon then repeatly add in more stock. 

Step 8 (optional)

Add in 1 tablespoon of Henderson’s Relish Sauce. When it’s nearly cooked, add in about 80g frozen peas and mix well.

Step 9

Serve in a bowl or plate, add in some parmesan cheese, black pepper, a pinch of salt and some extra fresh Thyme.

Day 1 – 28 days eat with Hu’s Kitchen

Day 1 – 28 days eat with Hu’s Kitchen

Inroduction

Day 1

By: Hu’s Kitchen

Today is Day 1 of my 28 Days eat with Hu’s Kitchen.

For Breakfast today, I cooked Chinese Egg Wrap, For Lunch Korean Rainbow Rice Bowl and for Dinner Sticky Pork Belly. 

Below you can find all the ingrediants and step by step instructions along with my Youtube Video. Hope you will enjoy these 3 delicious dishes 😋

Ingredients

Breakfast -CHINESE EGG WRAP

1. – 100g Plain flour
2. – 50g Maize meal
3. – 360g Water
4. – 3 Eggs
5. – Lettuce of your choice
6. – A hand full of Coriander
7.- 2 Spring onion
8. – Sesame seeds
9. – A pinch of sugar(optional)
10. – A few slices of ham
11. – 1 Can of Sweet corn
12. – Pork floss(optional)
13. – White vinegar(optional)

[SAUCE]

14. – 1 Tablespoon light soy sauce
15. – 1 Tablespoon oyster sauce (optional)
16. – 2 Tablespoon sweet bean paste
17. – 100g Water/sprite
18. – 10g Plain flour

Lunch – KOREAN RAINBOW RICE BOWL

1. – 1/2 Carrot
2. – 1/2 Courgette(Zucchini)
3. – 4-5 Mushrooms
4. – 200g Spinach
5. – 100g Bean spouts
6. – Enoki mushroom (optional)
7. – 2 Spring onions
8. – A hand full of coriander
9. – Salt
10. – Pepper
11. – Prawn/meat of your choice (optional )

[SAUCE]

12. – 2 tablespoon chilli paste
13. – 3 tablespoon sprite
14. – 2 tablespoon sesame oil
15. – 1 tablespoon sesame seeds
16. – 1 tablespoon water

Dinner – STICKY PORK BELLY

1. – 500g/ 1 Pack of Pork belly
2. – 3 Spring onion
3. – 1 -2 Red chillis and 2 dry chillis (optional)
4. – A few slices of ginger
5. – A hand full of sichuan pepper(optional)
6. – 3-4 Tablespoons Chinese cooking wine
7. – 6-8 Lump sugar and 4-6 rock sugar
8. – 1-2 Tablespoons dark soy sauce
9. – 2 Tablespoons light soy sauce
10. – 1 Can (330ml) of beer of your choice (optional)
11. – Salt
12. – 6-8 Star anise
13. – 1 Potato (optional)
14. – Green bean noodles (optional)

Step by Step Instructions

Breakfast -CHINESE EGG WRAP
Step 1

First of all, chop some spring onions, a hand full of coriander and some lettuce then put them on the side.

Step 2

Put 10 grams of plain flour in a sauce pan, add in 100 grams sprite(if you don’t have sprite then use 100 grams of water and 1 tablespoon of sugar) and give a stir then add 1 tablespoon light soy sauce, 2 tablespoons sweet been paste, a pinch of sugar. Mix all the ingredients in the pan then put on a high heat to boil, after 20 seconds turn the heat to medium and stir constantly until the sauce is thick but spreadable.

Step 3

Add 100 grams plain flour and 50 grams maize meal in a bowl, then add about 360 grams water (add half first, mix then add another half), mix the mixture well until it smooth.

Step 4

Brush the cold pan with vegetable/olive oil thenturn on the hob to medium heat, pour in a cup full of the mixture, we are going to tilt the pan until the mixture coats the bottom of the pan evenly. Once the bubbles start to appear under the wrap, crack an egg on top of the wrap and use a fork to spread the egg on the top of the wrap evenly. Add sesame seeds and some spring onions before the egg is set.

Step 5

When the egg nearly set, flip the wrap, then brush a thin layer of the sauce, then add ham(optional), sweet corn, lettuce and pork floss(optional). For the final touch, add the garnish sping onion and coriander then drip some extra sauce on the wrap. Wrap it with some baking paper, Enjoy 🙂

 

Lunch – KOREAN RAINBOW RICE BOWL
Step 1

Follow the instruction on the back of your rice, Cook some rice.

Step 2

Prepare the prawns, peel half of the zucchini(courgette), peel half of the carrot.

Step 3

Chop spring onions, carrot, zucchini(courgette), a hand full of mushrooms, half red pepper to slices. Chop off the end of enoki mushroom.

Step 4

 Add 2 TBSP chilli paste, 3 TBSP Sprite(full fat lemonade), 2 TBSP sesame oil, 1 TBSP sesame seeds and 1 TBSP water in a sauce pan, let it boil on the hob for about 5 mins, stiring constantly.

Step 5

Fill a bowl with some rice, Fry all vegetables individually, then plate them up individually on top of the rice.

Step 6

Fry a sunny – side up egg (running yolk), Plate the egg in the middle of the bowl. 

Step 7

Fry the prawns, plate them next to the eggs.

Step 8 

Spoon some sauce on top of vegetables and prawns.

Step 9 

Take some photos and share with you friends

Step 10

Proper Mix everything together then enjoy! 

 

 

Dinner – STICKY PORK BELLY
Step 1

Cut pork belly to squares, add some tap water into a pan, add pork belly, 3-4 anise, 3-4 pieces of gingers and cooking alcohol around 1 TBSP, Boil for about 10 mins, remove foamy bits. 

Step 2

Get the pork belly out to dry completely, add vegetable oil to a new pan, add chopped spring onion, chilli, 3-5 star anises, some Sichuan pepper dry chillis(optional) and ginger then add pork belly, fry a little bit until the both sides of pork slightly brown on the fat.

3. Then add 1 TBSP cooking alcohol, 2 TBSP light soy sauce around 50ml, 2 TBSP dark soy sauce then add the rock sugar/lump sugar, 330 ml beer of your choice.

4. Add enough water cover the pork and turn the heat to high until it boiled then turn it down to medium, let it simer for about 30 mins, check once around 15 mins.

5. After 30 mins low heat then turn it back to high heat to reduce the sauce, until the sauce sticky and thick

6. Chop and bird eye red chilli, green chilli, spring onion, garlic and coriander. Sprinkle everything on the top can give extra flavor and make it looks more pretty.