Dinner

 烤黑胡椒猪肉里脊 Baked Black Pepper Pork Tenderloin

Ingredients
   1 kg            Pork Tenderloins
   1 tbsp        Black Pepper Powder
1/2 tbsp       Salt
    1 tbsp       Garlic Powder     
    2 tbsp       Grapeseed Oil
Method:
1)  Heat oven to 425 degrees F (220 degrees C).
2)  Trim tenderloin of any silver skin and pat pork dry with paper towels.
3)  Then, roll in seasoning blend/rub.
4)  Heat a tablespoon of oil in a frying pan over medium heat.
5)  Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 2 minutes per side.
6)  Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
7)  Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
8)  Slice the pork tenderloin and serve with desire sauce.

土豆和鸡蛋沙拉Potatoes And Eggs Salad

 Ingredients:

   1 kg       Potatoes, peeled & cut into chunk size
1/4 cup      Mayonnaise
   1 tbsp    Yellow Mustard
   2 tbsp    Extra Virgin Olive Oil
1/2 cup     Red Onion, finely chopped
1/3 cup     Chopped Chinese Parsley
   3 nos     Hard Boiled Eggs, peeled and chopped
Salt and freshly ground black pepper, to taste

Method:

1)  Put potatoes into large pot then cover with 1 1/2 inches of water.
2)  Season with salt, bring water to a boil then reduce to a low simmer.
3)  Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
4)  While cook potatoes, boil 3 nos hard boiled eggs.
5)  Once potatoes cooked add into ice water.
6)  Once cooled, drain it and well mix with chopped hard boiled eggs,
     chopped onion, chopped parsley, mayonnaise, yellow mustard,
     E.V.O.O, salt & ground black pepper.
7)  Gently stir to combine. (Try not to mash the potatoes).
8)  Refrigerate at least 30 minutes before serving.

浓汁的意大利面Spaghetti with Carbonara Sauce

INGREDIENTS:

3      pkt.                 Pasta

2      no                   Big Onion

5      cloves            Garlic

4      pcs                 Bay Leaves

2      tbsp               Olive oil

2      can                 Mushroom Sauce

2      can                 Button Mushroom

1/4  lit.                    Chicken Broth or water

1      lt.                     Low-fat milk

1     can                  Ideal Milk

To taste :Kosher salt, Freshly ground black pepper (Chicken Stock Powder - Optional)

1)   Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).

2)   Meanwhile, mince the onion and garlic; finely chop the button mushroom.

3)    Heat the oil in a large saucepan over medium heat.  Add the shallot, garlic, bay leaves & black pepper; cook for 3 minutes or till the fragrant come out.  Then put in button mushroom.   Add in mushroom sauce & well mixed.   Pour in chicken broth, milk and ideal milk.  Reduce the heat to medium-low & keep stirring frequently, until the sauce is slightly thickened.  Season with salt and pepper to taste; keep warm on the lowest setting. 

4)   Drain the pasta and add to the sauce & served it.