Boil eggs

These are the easiest boil eggs to make. Does not take long and you can have this eggs in no time. They are very simple to do. When I boil my eggs one of my egg crack by itself.
All you need is 4 eggs, sauce pan with water and heat it up in the boiling water until is boiling . Then wait for 7 minutes. Then take it out and put it in a bowl. Once you eat it, crack the eggs and peel the skin.
You can cut the eggs in half or into pieces and put it into a salad. These eggs are very good to have for breakfast, lunch or dinner. When you are not eating and you think you will eat it in a day, you can keep it on the table overnight. you can put it in the fridge for 2-3 days and take it out when you want to eat it and heat it up a few seconds in the microwave
If you are allergy to eggs, I do not recommend you in trying this recipe because it would not be good for your health.
Who ever is not allergy to eggs . Try the recipe and you will know how fast you can make a boil eggs.

Direction:
1. Take 4 eggs out of the fridge.
2. In a cupboard take out a sauce pan.
3. Fill the sauce pan with cold water and place it on the stove.
4. Turn on the heat to high.
5. Put 4 eggs in the sauce pan. Then cover the lid.
6. Wait until it the water is boiling.
7. When the eggs are boiling in the sauce pan, wait for 7 minutes to be all
cook and ready.
8. When 7 minutes are up. Turn the heat off.
9. Take the eggs out of the sauce pan and put it on a bowl
(Note: you can leave it in the water or pour the water out and leave the eggs in the pot which ever you like for the day.)
10. Crack the eggs and peel the skin
11. Now you are ready to eat
12. You can cut up the eggs in half or in pieces and put it in salad or just eat
it like that.
13. Enjoy!!!!


Rotini pasta with tomato sauce, mushroom, celery, carrots, potatoes, onions and swiss cheese.

This is a Rotini pasta with tomato sauce can, mushroom can, celery, carrots, potatoes, onions and swiss cheese. When you first make the pasta you would find it hard, but once you make it a couple of times, you would find it easy. Then you can make any pasta of your choice. The sauce is very delicious on the pasta with cheese. Without the sauce it would not be a pasta. Making the sauce has a lot of preparation an cooking to do. Once you do it, you will get the hang of it and can make any type of sauce. Kids and adults would like this kid of Rotini pasta with tomato sauce can, mushroom can, celery, carrots, potatoes, onions and swiss cheese. You can have this for lunch dinner or breakfast. If you can not finish, you can leave it in the fridge for 2-3 days or freeze it. Once you want to eat it, just take it out of the freeze and defrost it. This is the delicious plate of pasta. Try the recipe and enjoy.

Direction:

Rotini pasta cooking:
1. In a cupboard, take out a large pan or pot. Fill up with cold water the quantity pasta that you would need.
2.  Turn on the stove to high heat.
3. Put a bit of salt in the water and stir to make in the water.
4. Put the lid on the pan or pot and wait until the water is boil,
5. Once the water is boil, pour in the pasta in the pan or pot and stir.
6. Close the lid and wait until the pasta boil at medium heat for about
7-10  min.
7. once it is boil stir it a few times, so that it will not stick
8.  Close the lid and cook it for another 5 min or until it boil with bubble.
9. When it boil with bubble. Open the lid and take a piece of pasta out and
taste to see if it is tender.
10. If the Pasta is not tender, let it cook for a bit more longer until you taste
the pasta is tender.
11. When the pasta is cook to the tender texture. Take a strainer and put it in the sink and pour the pasta in the strainer.
12. Use a mixing large bowl and put the pasta strainer over it and rinse it and remove the water from the mixing bowl. 13. Repeat the same steps for 3 more times. 14. Then set it aside to dry.

Sauce cooking
Preparation

1. Take the celery out of the fridge. Wash it very clean.
2. Take a knife and a cutting board and cut all the celery into pieces and put it in a bowl. Then set it aside.
3. Take 2-3 pieces of carrots in the fridge and cut all the carrots into pieces and put it in a bowl. Then set it aside.
4. In a bag take out 4 potatoes and wash it very clean without any dirt.
5. Peel the skins
6. Cut the potatoes into pieces. put all the potatoes into a a clean bowl, Rinse it again and set it aside.
7. Take a large onion and peel the skin. Then put it in the cutting board and cut it into dice pieces. Put it in a clean bowl and set it aside.
8. In a cupboard take out a can of tomato sauce. Rinse the top cover very well and wipe it clean.
9. Use a can opener and open the tomato sauce can.
10. In a cupboard take out a can of mushroom. Rinse the top cover very well and wipe it clean.
11. Take a strainer and pour all the can of mushrooms. Rinse it very well. Then use a bowl to hold the strainer of mushroom so the water can drip over the bowl and dry the mushrooms.

Marinate the pork:
1. Take the pork out of the package.
2. cut up the pork into pieces
3.Take a bowl
4, Put all the chicken legs in the bowl.
5. Marinate paprika, garlic powder onion powder, soya sauce, garlic and some cornstarch. Mix it all together well with a wooden spoon or a Tong.
6. When everything is all mix up. Set it aside.

Direction cooking:
1. In a cupboard take out a sauce pan.
2. Put some hot water into the sauce pan.
3. Turn the heat to high and bring it to a boil.
4. When the sauce pan is boiling pour in the celery and carrots
5. Close the lid and wait until it bring to another boil.
6. In the cupboard take out a fry pan and put in on the stove and turn the heat to high.
7. Put some oil on the pan. When the pan is hot, put in the onions, use a cooking spatula and stir until the onions are slightly ready.
8. Pour in the can of mushroom and keep on string until it is ready.
9. Pour in the potatoes and keep on string and string a 2 minutes and then close the lid and wait for 2-3 minutes
10. When the sauce pan is boiling up the second time, take a fork and taste and see if the texture is tender. once it is tender it means that it is ready. If it is not you need to cook it a bit longer.
11. When the 2-3 minutes is ready, open the lid and take a fork and see if the potatoes are tender texture is tender. once it is tender it means that it is ready. If it is not you need to cook it a bit longer.
12. Once the celery and carrots are ready , pour it to the frying pan and keep on string continuously for a few minutes.
13. Pour in about 3-4 cooking soup spoon of the left over water from the sauce pan.
14. put in the marinated pork into the middle of the pan and keep it there for a few minutes. You can move it and turn it,
15. Cook it until is all well done without any raw showing.
16. keep on siring for a few seconds. Then cover the pan with a lid to cook for a bit. Then low to medium heat.
17. Then after a 1-2 minutes open the lid and taste to see if it’s ready. Once it is ready place it on to a plate and set it aside
18. Turn the heat to high. Pour in the tomato sauce.
19. Stir for a few seconds. Then pour in the plate of mushrooms, onion, celery, carrots, potatoes and pork.
20. Keep on string for until it is ready.
21. Take 2 pieces of Swiss cheese and put it on top of the sauce and mix it together until the cheese are melted inside.
22. Once the cheese is melted inside it is ready.
23. Scoop it up on to a plate and place it on the table.

Plate of Rotini Pasta with sauce
1. Take a clean plate from the cupboard
2. Take as many pasta as you needed.
3. Place it in the microwave and heat it up for 3 minutes
(note: heating a place of pasta depends on the wattage of your microwave.)
4. When the pasta is ready. Take it out of the microwave and place it on the table.
5. Scoop up as many meat vegetable tomato sauce with cheese as you need in the pasta.
6. Mix it together with the pasta
7. Enjoy!!!!

Napa cabbage with scramble eggs

This the easiest dish to make. It does not take long and a fast dish to make for dinner. All you need to do is wash the nappa cabbage 4 times very clean without any dirt on it. Cut the nappa cabbage into pieces and stir fry, until it becomes a tender texture. I decided to beat 4 eggs and mix it into the nappa cabbage. Make sure you cook the scramble eggs, until there are no more liquid and it is well cook. The colour of this dish came out very nice. The taste was very delicious and I like it a lot. This is a good combination with rice. Kids and adults will love these dish a lot. Try the recipe and enjoy.

Direction

Preparation
1. Take a nappa cabbage out of the fridge
2. Take a mid size container and place in the sink. Peel off as many pieces as you needed.
3. In the cupboard take a strainer and set it aside. Wash the nappa cabbages 4 times. Each time you wash a piece, put it in the strainer. Each time you finish washing a batch. Make sure to change the water from the container.
4. Once you are finish washing the cabbage. Put it aside.
5. Take out a knife and a cutting board. Take the cabbages and cut all into pieces. Put it in a clean bowl and set it aside. 6. In the fridge take out 4 eggs.
7. In the cupboard, take a clean bowl and crack 4 eggs. Beat the eggs very well.
8. cut up some garlic into pieces and set it aside.

Direction cooking
1. In a cupboard take out a fry pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is heated up, put some oil and twirl the pan to spread the oil around the pan.
4. Put some garlic in the pan. Use a cooking spatula and stir it a bit until it is almost cook
5. Take the bowl of nappa cabbage that was set aside and pour it in the pan.
6. Stir the nappa cabbage for a few minutes. Then add in a bit of salt and stir to mix.
7. Add some cold water to the nappa cabbage and close the lid.
8. Wait for about 5-7 minutes.
9. Open the lid and take one pieces and taste to see if the texture is tender. If it is tender that means it is ready. If it is not then you need to cook it a bit longer.
10. When the nappa cabbage is almost to the tender texture, pour in the eggs mixture in to the pan.Then close the lid. Wait for a few seconds.
11. open the lid and keep on string the egg mixture with the nappa cabbage.
(note: The scramble eggs should be cook until you do not see any egg liquid.)
12. close the lid for 2 for minute.
13. Open the lid and stir for a bit to comabine. If you think it is ready then turn off the stove and scoop the nappa cabbage with scramble eggs into a plate and set it on the table.
14. Enjoy!!!!


White radish, carrots with chicken breast pieces

This is the second time I made white radish, carrots and chicken breast. It is the easiest dish to make. This time I decided to use some chicken breast. All you need to do is wash the chicken breast. cut out the fatty skin if needed. Then cut into pieces, to make it easier this time. I use a Chinese white radish and some carrots to go with the chicken combination stir fry. The colour of this dish came out very nice. The taste was very delicious and I like it a lot. This is a good combination with rice. Kids and adults will love this dishes. Try the recipe and enjoy.

Direction:

White Radish with chicken

Direction cleaning
1. Put on a pair of dish washer gloves
2. Take the chicken breast out of the package
3. wash the chicken.
4. Take a scissors and cut out some of the fatty skins from the chicken if needed
5. Rinse the again
6. put the chicken in a bowl.

Marinate chicken breast:
1. Take a clean bowl
2. Put all the chicken breast in the bowl.
3. Marinate paprika, garlic powder onion powder, soya sauce, garlic and a lot of flour.
Mix it all together well with a wooden spoon or a Tong.            
4. Take  an egg in the fridge. separate the egg and use only the egg white. Beat it well.
Add in one egg white for the coating because the taste will be better. Mix all well together. Make sure the chicken are not sticking together.                                            
5. Put the chicken breast in the fridge overnight, so that it will have more flavour (Optional).                            6. You can take the the chicken breast out of the fridge the next day and use it when ever you like.

Continue reading “White radish, carrots with chicken breast pieces”

Rice Noodles Rolls (Chinese steam rice noodles)

This is a Chinese Rice noodles rolls. It is my third time making it. It is very simple and delicious to make. It is not to difficult and it does not take a lot of time. The rice flour and potato starch can be found and bought at a Chinese supermarket. When you spread the batter on the tray you can add whatever you like inside or you can leave it natural. Cooking process is so fast. When rolling the rice noddles you need to use a plastic scrapper, by scrapping and rolling it. You can eat it now or save these rice noddles rolls for breakfast the next day in the fridge and steam it. You can put what ever dipping sauce your desire on the rice noddles rolls. once you make it they will like it a lot. Try the recipe and enjoy!!!

ingredients:
200g rice flour
20g potato starch
1/4 tsp salt
2 tsp oil
550ml water

Direction:
1. Use a scale and measure all the ingredients and others. Set it aside.
2. In a clean bowl put 200g rice flour, 20g potato starch and 1/4 tsp salt.
3. Stir the mixture while adding 550ml of warm water slowly. Ensure no lumps in the mixture by pressing with a spatula.
3. Mix in 2 tsp oil, then rest for 10 min.
4. take a small baking tray and smear some oil on it.
5. prepare a plastic scraper to folder the rice noodles into a roll.
6. Stir the mixture and cover the tray with a mixture.
7. Add whatever you desire in the rice noddles roll or you can leave it natural.
8. Take a wok out of the cupboard and place it on the stove. Put a steamer wire rack on the wok. Put some water and turn the heat to high.
9. When the water is boiling. place the tray in the boiling water,
10. Use a cooking soup spoon a scoop some batter into the tray. Make sure it is all cover. make sure it is not to thick.
10. Cover the lid then steam for 2 min under high heat.
11. smear some oil on a place so that the rice noodles will not stick.
12. When the rice noodles are ready, take it out and place the tray on a cutting board. Use a plastic scraper and cut it in half. Then use the scrapper and roll it into a a roll on each of the rice noodles. Place it on the plate.
13. continue the same steps until all the batter cook and roll up.
14. When it is done you can cut it into pieces with a scissors (Optional)
15. you can make your own desire sauce for dipping.
16 enjoy!!!!