Good morning people!
First of all, happy 2015! May
this New Year bring health and prosper to us all. Oh, and for me to come up
with more easy and friendly recipes! ;)
Again, so, so, so sorry for the
lack of update. I was on the Asia’s World City. That’s Hong Kong to you. The
trip was wonderful! Never have I met so many new cultures in my life (well,
after Japan, of course). I managed to see some of the wonderful sights from
Hong Kong. But for me, the highlight of the trip was none other than HONG KONG
DISNEYLAND! \(^o^)/
Have you ever been on one of those
moments where you just can’t help but smiling all the time? That’s exactly what
I felt throughout the whole ordeal inside Disneyland. Heck, I can barely
contain my excitement as soon as I board the train towards the resort! Dude,
the handle inside the train was in the shape of Mickey Mouse. Who am I to kid
right?
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| I literally jumped when i saw the train towards the resort. |
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| The Handles! THE HANDLES! |
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| WOW. |
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| Wise words, sir. |
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| Can't believe i made it! |
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| My favorite part of the whole theme! |
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| The lunch i had after getting on those rides. The pasta was so good (or i'm just very hungry). It was Al dente, the sauce was creamy but not overwhelming. The Mickey shaped container is filled with Coffee Pudding. It was awesome! |
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| HI DONALD! |
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| *dies* |
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| *DIES AGAIN* |
And now I’m ready to serve you
some nice new recipe to whip up at home!
You’ve all eaten Chinese food before
right? Any of you loved the vegetables? Cause I do. I love the Chinese way of
cooking vegetables! They had this knack to cook it super-fast in order to
retain as much flavor and texture as possible. Tasty and crunchy vegetables?
I’m sold, tell you that.
Chinese had a lot of vegetables.
They cook (I think almost literally) every greens they could find. Bok Choy is
one of those greens. This is GARLIC BOK CHOY.
You ready for this?
==================================================================
For 2 servings, you will need
10-12 bunch of Baby Bok Choy
3 Garlic cloves, minced finely
Salt to taste
Pepper to taste
1 tsp of Sugar
2 tbsp of Sesame Seed oil
½ tsp of Garlic Powder
1 tbsp of Water
2 Tbsp of Oil
===================================================================
Ready? Here We Go!
Step 1 – Wash your Bok Choy
thoroughly, removing any dirt remains (or even Caterpillar, EWW), pat dry. Cut the bottom part, then proceed to cut
between the stalk (white parts) and the leafs. Set aside.
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| Roots go bye bye |
Step 2 – Heat a pan on high heat, add the oil. Once smoking hot, cook the stalk part first! We don’t want
soggy green parts right? This should take around 2 minutes. Halfway through the
cooking process, cover so that it’ll soften faster by steaming it.
Step 3 – Add the leaf and
the garlic, also all the seasonings
(salt, sugar, pepper),
stir to combine. After about 1,5 minute, turn the heat down to medium and add
the sesame seed oil and the splash of water.
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| Don't worry if they're overwhelming, they'll shrink |
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| Garlic |
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| Salt |
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| Pepper |
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| Sugar |
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| Garlic Powder |
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| Stir |
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| Sesame Seed Oil |
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| Water |
Step 4 – Serve.
Now, the taste of the overall
dish totally depends on your seasoning. If you go light, it’ll taste much leafier,
less salty. If you choose to make it tastier, add a splash of soy sauce and
onion powder, it’ll kick your taste bud up a notch!
Serve this with a hot piping Rice
and a protein of your choice, and you just got yourself lunch of a champion.
Cheers
xx
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