Tuesday, September 15, 2020

Taste Your Memories: with Remie Cibis

From Siying

Sizzling scorched rice with three vegetable delicacies

Scorched rice with vegetable cooked by Remie

Part 1: The scorched rice

Ok, usually my family buy the readymade from groceries. But I haven’t found it in Melbourne Asian groceries yet. So, I have found a youtube video in English that teaches you to make the scorched rice. You can follow this video.


Use Arborio rice to make scorched rice.

Part 2: The three vegetable delicacies sauce

  • 50g Mushroom, sliced
  • Dry black fungus, handful, soak in water for few hours till they turn soft and cut into bite size
  • 2 Celery stalks, sliced 
  • 1 Carrot, sliced
  • 1 Shallot, cut into small pieces
  • 2 Ginger slices, minced
  • 2 Garlic cloves, minced
  • 1tsb Salt 
  • Vegetable stock
  • 3tbs Tomato sauce 
  • 1/2tsp Sugar 
  1. In a fry pan, add oil (about 1-2 tbs). When the oil is hot, add shallot, ginger and garlic. Stir till the fragrance comes out.
  2. Add in mushroom, black fungus, celery and carrot. Stir till they are half-cooked, add salt. Keep stirring to mix well
  3. Add vegetable stock till the stock covers all vegetables. 
  4. When it is boiled, add in tomato sauce and sugar. Stir to mix well.
  5. Cook for few minutes and give it a taste. adjust salt input. *if it’s too salty, you can add more stock. But keep it in mind, this vegetable sauce shouldn’t be too dry and too wet.*
  6. When it is done, add some pepper as you like. Transfer it into a bowl and set aside.
  7. Use a sauce pan, add enough oil to fry the scorched rice that you have made before.
  8. When the scorched rice turns golden colour, take them into a plate.
  9. Pour the vegetable sauce into the hot fried scorched rice. While you are pouring, you should hear loud sizzling sound. A every exciting moment!!

From Remie

Nana's Chop Suey 

Remie Nana's handwritten recipe

Chop Suey cooked by Siying

  • 1lb hamburger
  • 1/2 cabbage, shredded
  • Onions (own taste)
  • Celery sticks
  • Pepper
  • Salt
  • 1pkt chicken noodle, rice, bread crumbs if desired
  • Extra tsp Curry powder

  1. Fry meat and onion in saucepan in margarine
  2. Add all other ingredients
  3. Cover with water
  4. simmer for 1 hour

Thursday, August 27, 2020

Taste Your Memories: with Echo Li

From Siying 

Steamed Chicken in Glutinous Rice 糯米蒸鸡

Steamed Chicken in Glutinous Rice cooked by Echo

  • A free range chicken 
  • 1tbs Chinese cooking wine 
  • 3tbs Soy sauce
  • 1tsp Chicken bouillon
  • 1 Shallots slice into small pieces
  • 1 Ginger medium size minced
  • 300 g glutinous rice

Food preparation
  • Chicken: dissect the legs and wings at joints, chop the rest of body into small pieces, cut off the bottom and throw away, take out the fat inside the belly and put it aside.
  • Glutinous rice: soak it for 8-9 hours (for a night)
  1. Put the chicken in a big bowl, add Chinese wine, soy sauce, chicken bouillon, shallot and ginner. Marinate the chicken for 2-3 hours
  2. Take 1 chicken feet out from the bowl. Add glutinous rice in the bowl cover the chicken. Use fingers gently press down the rice to make the rice fully cover the chicken. 
  3. Cut chicken belly fat into small pieces and evenly spread on the top of rice
  4. Place the chicken feet on the rice at the centre of the bowl
  5. Steam it in high heat for 30min
  6. Use a chopstick poke the chicken feet to see if its meat fall apart easily. If so, it means it’s cooked and ready to eat. 

From Echo

Buk choy Noodle / 青菜面
 Tsai Woo Mien (Su Chow dialect)

Buk choy noodle cooked by Siying

  • 2 bunches Buk Choy (buk choy havested after frost) chopped into small pieces /刚过霜的青菜
  • Fine dried noodle / 挂面
  • 1tbs Oil 
  • 1pinch Salt 
  • 1tsp Chicken bouillon powder

  1. In a saucepan, heat the oil and add in buk choy, and stir fry
  2. when buk choy is almost cooked, add in salt and chicken bouillon powder
  3. Turn the heat low and start simmer
  4. Boil water in a pot and put the noodle in the pot
  5. After noodle cooked, drain most of water out
  6. Add the noodle in the saucepan and mix with buk choy
  7. Add a bit of water from the noodle pot in
  8. Cook the mix until it became extra soft

Thursday, August 20, 2020

Taste Your Memories: with Katayoun Javan

From Siying

Chicken in brown sauce with edamame 毛豆烧鸡

Chicken with edamame cooked by Katayoun

  • A whole free range chicken (disjoin legs and wings and chop the rest into small pieces, throw out the bottom part) *traditionally, the Chinese would use a young rooster. But I have no idea how you would get it in Melbourne. 
  • 1 Ginger medium size. cut into thick long pieces
  • 1 Shallot. cut into about 5cm long pieces
  • 2 tbs Chinese cooking wine 
  • 2 tbs Light soy sauce 
  • 1 tbs Dark soy sauce 
  • ½ tsp Sugar 
  • 1 tsp Oyster sauce 
  • around 400g Edamame (you can usually get the frozen ones in packages from Asian groceries.) 
  • 2tbs Cooking oil to your liking 

  1. Soak chicken in water, wash off blood and dirty bits.
  2. Add oil in a pot. Ideally use a clay pot. if you don’t have one, a soup pot is good too. Turn heat on high. 
  3. When oil gets hot, add ginger and shallots, stir for few seconds, add chicken, stir for about ½ mins.
  4. Add in wine, light soy sauce, dark soy sauce and sugar. Stir to mix well. 
  5. Add water. Water merges the chicken. Put the lid one. Cook till it boils
  6. Turn to low heat. Add oyster sauce. Simmer for about 30min. 
  7. Add edamame. Cook for about 10 mins.
  8. Poke chicken to see if they are soft. If not, keep simmer it. Stir once a while to make sure chicken are not stuck onto the bottom. 
  9. When chicken turns soft. Turn up the heat. When the juice in the pot thickens, it’s done. Enjoy!

From Kati


Adas Polo cooked by Siying

  • 1 cup Basmati rice / 印度香米 1 杯
  • Half a cup black or green lentils / 印度黑或绿扁豆 半杯
  • one full teaspoon cinnamon / 肉桂 1 茶匙
  • Half teaspoon turmeric / 黄姜粉 半茶匙
  • One small onion sliced thinly / 洋葱 1 小颗 切丝
  • One garlic clove minced / 蒜瓣 1 颗 切碎
  • 1/4 teaspoon cardamom /小荳蔻粉 ¼ 茶匙
  • 1/4 teaspoon cumin / 茴香粉 ¼ 茶匙
  • Half a cup raisins / 葡萄干 半杯
  • Half a cup dates, pitted and chopped / 去核枣子 半杯 切碎
  • Half a cup butter / 黄油一杯
  • Vegetable/canola oil / 菜油
  1. In a saucepan, add one cup water, bring to boil with one teaspoon salt, add washed half a cup lentils and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside. / 在锅里加一杯水,放一茶匙盐, 煮开后,加入半杯印度扁豆。 小火煮20-30分钟,直到豆子变软。水沥干,放在傍边。
  2. In a pan, saute the onions and garlic in butter. Add raisins, dates, and spices. Mix well and set aside. / 在一个平底锅里,放入黄油, 洋葱和蒜炒至透明。 加入葡萄干,枣子,和小荳蔻粉,茴香粉。炒匀。
  3. Cook one cup of Basmati rice as you would like but leave it al dante! . Once the rice is done, transfer cooked rice to a large bowl. / 煮一杯米,煮到半熟后,倒入碗中。
  4. In the same pot (preferably nonstick pot), add oil to just cover the bottom surface. add a drizzle of salt, turmeric, and cinnamon. / 在煮米的锅里,加入油,油铺满锅底。加入一点盐,肉桂粉和黄姜粉。
  5. Add a layer of rice. / 铺一层米
  6. Add a layer of lentil./再铺一层扁豆
  7. Continue layering, ending with a final layer of rice./重复铺层。最后一层是米
  8. Cover and cook on medium heat for 10 minutes. / 盖上盖子中火煮10分钟
  9. Cover the top of your pot with a tea towel to prevent steam from escaping, and top with lid./ 在锅上铺上一层布,防止蒸汽散出。然后盖上盖子。
  10. Cook on low for 30 minutes. The rice at the bottom of the pot will be crunchy which is called (Tahdig which means the bottom of the pot literally). After half an hour open the lid and add the ingredients in the pan (raisins, dates, spices, and butter) to the pot, mix gently and serve. / 小火煮30分钟。30分钟后,打开盖子,加入炒好的葡萄干,枣子。搅拌均匀。

Monday, July 27, 2020

Taste Your Memories: With Ezz Monem

From Siying 

Mum's Chinese borscht 罗宋汤

Chinese borscht cooked by Ezz

  • Ox tail about 500g about 3-4 cuts
  • Potatoes 1 medium size cut into about 2cm cubes.
  • Carrots 1 cut into 2cm cubes
  • Cabbage ¼ cut into the bit-size
  • Onion ½ cut into small pieces
  • Tomato paste ½ can
  • Tomato 1 large size cut into medium-size pieces
  • Garlic cloves 1-2 grated
  • Chinese cooking wine 1 tbs
  • Salt 
  • Pepper
  • Ginger 15g grated
  • Shallots 1 chop to small pieces
  • Oil (any vegetable oil or butter)
  1. Rinse ox tails to clean them. 
  2. Use a medium saucepan. Put in some oil, about 1.5 tbs oil. Turn on the stove to high. When the oil becomes warm, add ginger, shallots and ox tail. Turn the heat to medium. Stir fry them together. 
  3. When the meat turns to light brown, add garlic and cooking wine. Add hot water. Water needs cover the meat. 
  4. When water boils, transfer everything from the pan to a soup pot. Keep cooking. If the water goes low, add more. Keep the water covering the meat. 
  5. When it boils again, scoop out the foams that float on the top of the soup. Add tomato paste. Cover the pot. cook it in low heat for about 1.5-2hour. 
  6. Add potato, carrots and onion. 
  7. When potato and carrots become soft, add tomato and cabbage. 
  8. Cook for about 15min when cabbage turns soft, it should be ready to eat. 
  9. Add salt and pepper for your liking before serving.

From Ezz

锦葵汤 (埃及式)

Molokhia made by Siying

Ingredients: 食谱
  • Frozen minced Molokhia (From a Middle Eastern grocery store)  /  速冻切碎的锦葵 400g (在中东的超市可以买到)
  • 6 medium cloves garlic shopped in small pieces, or minced / 6 个蒜瓣 切末
  • 1 tablespoon ground coriander seeds / 香菜籽 1 桌匙 磨粉
  • 1/2 teaspoon salt 盐 半茶匙
  • 2 tablespoons butter/ or ghee 黄油 2 桌匙
  • Stock Chicken - 500ml (or you can make chicken stock yourself which is more authentic) 鸡汤500ml
Method: 做法:
  1. 锦葵化冻
  2. Pour the chicken stock into a stockpot, add 1 shopped garlic glove, heat the stock until it is boiling / 鸡汤倒入锅中。加入一个切碎的蒜瓣。汤煮滚。
  3. Reduce the heat / 转中火
  4. Add 1/3 of the frozen Molokhia packet, and keep mixing them, then leave uncovered / 加入1/3的锦葵。在汤中搅拌均匀
  5. Reduce the heat to minimum while preparing the Tesha/garlic sauce (next steps) / 转小火, 炖煮
  6. In a small saucepan heat 1 the butter until it melt / 在小的平底锅里加入黄油,加热融化
  7. Sauté garlic for 15-30 seconds until lightly golden and fragrant / 放入剩下的蒜末,炒至浅黄,散出香气
  8. Add 1/2 teaspoon salt / 加半茶匙的盐
  9. Add coriander and keep stirring for another 30 seconds / 加入香菜籽末,搅拌翻炒半分钟
  10. The coriander will give its fragrance and turn a little more dark brown. / 香菜籽变深综色
  11. Pour the garlic sauce mix immediately into the Molokhia and mix for a few seconds / 把平底锅里的蒜酱倒入锦葵汤里。 搅拌均匀。
  12. Remove from heat and half cover the pan for 2 minutes. / 关火后,在锅上盖一半的盖子,焖2分钟。
  13. Serve the Molokhia in a bowl, and eat it with white rice served on a separate platter, and chicken (preferred to be fried) / 锦葵汤一般和烤鸡,米饭一起吃。

Thursday, July 23, 2020

Taste Your Memories: with Ara Dolatian

From Siying

Nanjing Breakfast Wrap 南京煎饼包油条

Nanjing breakfast wrap made by Ara

  • All purpose flour 100g
  • Green bean flour 100g
  • Water 250g +
  • Chilli bean sauce (see the image)
  • Long fried dough. 1-2 for each wrap (You can buy frozen long fried dough in Asian groceries in Melbourne. Or Make it yourself. *See its recipe below.)
  • Chinese pickles (see the image)
  • Eggs (1 egg per wrap)
  • Shallots 2-3

 Green bean flour
Chilli bean sauce
Chinese pickles

  1. Mix two kinds of flour and water. It should be a bit running.
  2. Turn the heat on high. Heat a flat pan. Spread/ brush some oil in the pan. 
  3. Turn the heat down to medium. Scope flour mix and pour into the pan. Spread the mix evenly to the edge of the pan. The thinner, the better. It’s like to make French crepe. If you have a crepe spreader, it will be ideal.
  4. When the wrap becomes dry, and flip over. 
  5. Crack an egg on the top of the wrap. Gently stir a bit so that the egg breaks on the top of wrap.
  6. Leave it cook. When the egg stops running and becomes cooked, quickly flip it over. Let the egg side cook on the bottom of the pan for 2sec.
  7. Take the wrap out. Lay it on a clean surface. And leave the egg side up.
  8. Spread the chilli bean sauce in the wrap, add some shallot and pickles. 
  9. Place 1-2 fried doughs in the middle of the wrap and roll the wrap up. 
  10. Now you have it! 
* Long fried dough

  • 250g All-purpose flour
  • 1g baking soda
  • 7g baking powder
  • 1g yeast
  • 100ml water
  • 3g salt
  • 1 egg
  • 15-20g vegetable oil
  1. Mix 1: place baking soda, baking powder, yeast and water in a bowl. Mix well.
  2. Mix 2: mix salt, flour, egg and oil in another bowl. Mix well
  3. Add Mix 1 into Mix 2. Mix them into a soft dough
  4. Remove the dough from the bowl onto a kitchen surface. 
  5. Use your fist to punch the dough. DO NOT knead the dough. Punch till the dough even and smooth. *Tips: as the dough is soft, it is sticky. Rub some oil on your hands to stop the dough stuck to your hands.
  6. Shape the dough into a long flat rectangle. Use a rolling pin gently to roll over the top of the dough. Make it longer and flatter. But do not make it too thin. 
  7. Gently place the dough onto a piece of cling wrap. Wrap the dough with cling wrap. Make few layers to keep moisture. 
  8. Leave it out over a night or 6hrs
  9. Unwrap the dough. Keep it in shape.
  10. Cut it into multiple 2 finger-wide slices. *Tips: rub some oil in your hands again to prevent the dough stuck to your hands.
  11. Lay one slice on the top of another. 
  12. Use one chopstick to press down at the centre of the double layered dough. Make a deep long dent. Do NOT press too hard to cut the dough open. *Tips: rub some oil on the chopstick too in case the dough sticks to it. 
  13. Heat a pot of oil to 180 degree. *Tips: 1) The wider the pot, such as a wok, the longer the doughs will be. 2) If you don’t have a thermometer, throw a tiny ball of the dough into the oil. When the dough quickly floats up, the oil is ready for fry.
  14. Turn the heat down to the medium. Place a dough slice into the oil. *Tips: two hands gently hold two ends of the dough slice. When you place it into the oil, you can slightly stretch it to make it longer. But it depends on how wide your pot is. DO NOT stretch it too long and make it bend inside the pot. Keep it straight and fits in the pot. 
  15. When the dough floats up, use chopsticks to gently push the dough and keep it rolling in the oil. Make sure all surfaces are evenly fried. *Tips: DO NOT pinch the dough to make it turn. 
  16. After all surfaces are evenly fried, about 1.5 min, put another slice in. When all the dough sticks are in the oil and float up. 
  17. When the dough stick turns into golden colour, take it out. *Tips: usually a dough stick takes about 2.5 - 3mintues to get to golden colour.

From Ara


Armenian eggs in fresh tomato sauce made by Siying

Ingredients: 食材 
to serve four: 四人份
  • 60g butter or 6 tbsp light olive oil for a vegetarian version / 牛油 60克, 或橄榄油 6 桌匙
  • 1kg vine-ripened tomatoes, chopped / 藤番茄 1 公斤 切块
  • Sea salt to taste / 海盐
  • 1 large onion or two if small / 大洋葱 1 个 或 小洋葱 2 个 切块
  • 4-5 Garlic gloves / 蒜瓣 4-5个 切块
  • 1 green or red capsicum / 青椒或红椒 1 个 切块
  • Chilli flakes / 辣椒粉
  • Mixed peppers or peppers / 胡椒
  • 6-8 eggs / 鸡蛋6-8个
Method: 做法:
  1. Put the butter (or olive oil) in a large skillet and heat over medium-high heat until very hot / 黄油(橄榄油)倒入平底锅。中火加热。
  2. Add chopped onions, garlic, and capsicum until browned / 油热后,加入洋葱,蒜,和青椒。炒至棕黄。
  3. Add, salt, pepper, chilli flakes / 加盐,胡椒,辣椒粉
  4. Add half the chopped tomatoes and stir well. Cook for five minutes. Add the rest of the tomatoes and continue cooking, stirring from time to time, until the tomatoes break down and the sauce is thickened and creamy. Stir well and season with salt. / 加入一半番茄。翻炒大约5分钟。加入剩下的一半番茄。继续煮。一段时间翻炒一下。 煮到番茄变软分解,汤汁开始变稠。搅拌均匀后加盐。
  5. Add eggs on top, medium-low. Cook, uncovered, until the eggs are cooked to your liking and serve immediately with warm flatbread and a side of home made fried potatoes. / 打入鸡蛋在上面。转中至小火,煮到鸡蛋的硬度到你想吃的程度。关火后,趁热吃。配热饼,或渣土豆。

Saturday, July 18, 2020

Taste Your Memories: with Kiron Robinson

From Siying

Shallot Pancakes 葱油饼

A shallot pancake made by Kiron
A shallot pancake made by Kiron 


  • All purpose flour 500g
  • Water 70% of the weight of the flour
  • Salt for your liking
  • Vegetable oil
  • Shallots 4 (1 shallot per pancake)


  1. Put flour in a mixing bowl. Add the water in little by little, stir in-between.  When all the water is added in, add 1 tsp oil in the flour mix. Start to knead the flour into dough.
  2. When the dough becomes smooth, cover it with another bowl or a cover. Leave it for 20min.
  3. Clean shallots and chop them into small pieces. The finer the better. 
  4. After 20min, take the dough out from the mixing bowl. Knead the dough for 1min and shape it into a long loaf and cut evenly into 4 parts. 
  5. take one part. Sprinkle some dry flour on the table. Knead gently for few seconds. Use rolling pin to roll it into a large sheet. 
  6. Spread ½ tsp salt on the dough sheet. Press the salt into the dough with rolling pin. 
  7. Spread 1 tbp oil on the surface of the dough. You can use a brush or by folding the edges of the dough sheet into the centre, then opening it. 
  8. Spread chopped shallots on the top of the sheet.
  9. Lift the edge of the sheet that is close to you and make a roll. The shallots and oil are rolled inside. 
  10. Hold one end of the roll and coil the roll into a circle shape.
  11. Use hand to press it down. Then use the rolling pin gently to roll it into a flatter piece. 
  12. Spread the oil in a flat pan. Not too much oil. Just cover the bottom of the pan. Turn the heat to high.
  13. Place the pressed dough in the pan. When one side turns slightly golden colour, flip over. When both sides become light golden colour, brush some oil on both top and bottom surfaces. 
  14. Turn the heat into medium. When the pancake becomes golden colour, it is ready. 
  15. Cut it up, you should see layers inside. Enjoy!


From Kiron

Dhal 扁豆咖喱汤

Dhal made by Siying

Ingredients: 食材

  • Oil of choice /  
  • 1 teaspoon of Mustard seeds / 芥末籽 1茶匙
  • 1 Brown Onion chopped / 黄洋葱 1个切小
  • 1 or 2 cloves of garlic diced / 蒜瓣 1-2个 切碎
  • 1/2 tablespoon of ginger grated / 姜末 ½ 桌匙
  • 1 tablespoon of cumin / 孜然 1 桌匙
  • 1 tablespoon of coriander / 干香菜末 1桌匙
  • 1 tablespoon of turmeric / 姜黄粉 1 桌匙
  • 1 teaspoon of hot or smoked paprika  /(烟熏)辣椒粉 1桌匙
  • 1 or 2 cups of red lentils / 扁豆1-2
  • salt / 
  • water / 
  • 1 tablespoon of tomato paste / 番茄膏 1桌匙
  • 2 bay leaves / 月桂叶 2
  • 1 can of chickpeas / 鹰嘴豆罐 1

Optional 其他可以的加料

  • Button Mushrooms chopped 蘑菇切
  • Fresh tomato chopped 番茄切
  • Fresh coriander 香菜

Method: 做法

  1. In a large pan or saucepan heat oil over a medium heat and add Mustard seeds. once they start to pop add onion and fry until translucent (1-  mins).  /  用一个大的平底,倒油。中火加。 倒入芥末籽。当芥末籽炸开后,加入洋葱。炒 大1至透明。
  2. Add garlic, ginger, cumin, coriander, turmeric, paprika until fragrant. Don't let it burn.  /  加入大蒜, 姜,孜然,干香菜末,黄姜粉,辣椒粉。加到香味散出。不要焦。
  3. Add Red lentils and stir to coat then get the water in quick. you want enough water to cover everything by about 1cm.  /  加入红扁豆。拌。让香料粉充分附在豆子上。加入水。水面漫过食料1厘米
  4. Add salt about a tablespoon to start and then adjust to taste.  /. 加入,大1桌匙或根据口味加减
  5. Add tomato paste, bay leaves and bring to a boil then turn down to a simmer.  /  加入番茄膏,月桂叶。水煮沸,小火
  6. Add chickpeas.  /  加入鹰嘴
  7. Simmer until lentils are soft approx 20 - 30 mins. keep adding water as dish dries out. Try and keep water just covering lentils. DO NOT LET IT GO DRY it will burn and that sucks.  /  20-30直到红扁变软。如果水干,要不断加水。水要一直淹豆子。千万不要豆子煮干,或煮焦。
  8. Optional vegetables can be added about 10mins into simmering.  /  如果加入番茄,蘑菇,再多煮10
  9. Serve over rice or as its own dish Top with fresh coriander.  /  上桌放点香菜。配白。 
NOTE: spice amount can be adjusted to taste. I sometimes replace chickpeas with potatoes. 

Monday, July 13, 2020

Taste Your Memories: with Rudy R. Yardley

From Siying

Potato floss with Szechuan pepper 花椒炒土豆丝

Potato floss with Szechuan pepper cooked by Rudy


  • Potato 2-3 medium size ones
  • Szechuan pepper 2 tsp 
  • Garlic cloves 2
  • Dry red chilli 2-3 (optional)
  • White vinegar 2 tsp
  • Salt 1.5g
  • Soy sauce 30ml
  • Sugar 1 tsp
  1. Peel potatoes and cut them into long strings. Each shred is about 4-5mml wide. 
  2. Wash the potato shreds in water. Rinse few times till the most of starches is washed off. 
  3. Drain the water and set the potato shreds on side. 
  4. Slice the garlic. Chop the chili into small pieces
  5. Pour some water in a flat pan or a wok. Turn the heat high and cook the water till it boils.
  6. Pour in vinegar and add potato shreds. 
  7. When potato shreds start to turn translucent, take them out and drain the water.
  8. Wipe the pan/wok and put it back to the stove.
  9. Turn the high heat on. Add some oil in.
  10. When the oil becomes warm, put in garlic, chilli and Szechuan pepper. Stir fry for 1 minute, add the potato shreds. 
  11. Stir for 1-2 minutes, add salt, sugar and soy sauce.
  12. Stir for about 40sec to mix the seasonings evenly
  13. Plate the potato shreds. Done!


From Rudy

Rudy’s Mum’s Beef Goulash / 鲁迪妈妈的炖牛肉

Beef goulash cooked by Siying

Ingredients /食材

  • 3/4 kg veal cut for goulash/ 嫩牛肉 ¾ 公斤
  • 1 large onion chopped into pieces 洋葱 一大颗 切片
  • 1-2 carrots thinly cut into circles 1-2 切片
  • Dry red paprika 小干
  • Vegetable oil 菜油
  • Pinch of salt  适量
  • heaped teaspoon Massel chicken stock powder Massel鸡汤粉 一大茶匙
  • Pepper to taste 黑胡椒
  • Water 
  • Heaped tablespoon Corn starch 玉米淀粉 一大桌匙
  • Coriander (optional) 香菜 (我自己的加料)


Method / 做法

  1. Fry onions in table spoon or a bit more of oil. 里加一桌匙的油或多一些,炒洋葱。
  2. Add meat and brown it.  /  加入牛肉,翻炒到棕色
  3. Add carrot.  /  加入胡
  4. Add paprika.  /  加入干
  5. Add masses stock powder and water.  /  加入鸡汤粉和水
  6. Add salt and a bit of pepper.  /  加入和胡椒
  7. Simmer on low heat for an hour in pressure cooker or near an hour in pot.
  8. Making sure to stir and add water if needed.  /  在高压锅中,低火焖煮一个小时左右。 在煮的期,要拌,如果水干了, 要加水。
  9. When cooked soft,add a mixture of heaped table spoon of corn starch and water,no lumps,into the goulash. Stir on very low flame to thicken.  /  当牛肉组软时一大桌匙的淀粉在适量的水里溶解。搅拌。让淀粉液里没有粉块。把淀粉液倒入炖牛肉里。小火搅拌,至道汤变浓稠。