Sichuan (Tzechuan) Style Chilli/Minced Meat Noodle

I made this Sichuan (Tzechuan) Style Chilli/Minced Meat, and this is the very first way to use it in my house!

Sichuan (Tzechuan) Style Chilli/Minced Meat

I like ingredients that could be easily transformed into other dishes, it's good for my busy schedule.  This spicy minced meat is one of my all time favourite.

It could be easily be made into Ma Po To Pu, Spicy fried Noodle, Spicy Dry Noodle, simple and easy!

Raisin Butter Cookie

This recipe came from my net friend Chinaibc, I book marked the link immediately when I saw it.

I knew for sure that I will like it. And I did ! Thanks to Chinaibc for this delicious cookie！

Chili pickle/Mirch Ka Rai Wala Achar

Last summer was crazy for me, I planted way too many chilli trees, and my harvest was so great that every time I went over to knock on my Indian and Pakistani neighbour's door, they greet me with lines something like :" Hi Echo, good to see you but we do not need more chillies for now!"

See... you got the picture right!!

Simple Egg Curry 简易鸡蛋咖喱

Egg is my favourite cooking ingredient, it goes well with almost anything!

When I am short of time or just a dish short for dinner, all I need to do is to make some egg dishes, in less than 10 minutes, I got us a whole new dish!

This Egg curry is our all time favorite, when I am lazy or busy, I make this simple curry with some steam rice, and dinner is ready!

鸡蛋可真的是百搭，家里菜不够的时候煎个荷包蛋，或者蒸个蛋羹，再或者弄个蛋花汤，全是十分钟内可以搞定的菜式。

咖喱鸡蛋也是我很常做的一个菜肴，配着热腾腾的米饭，很是开胃。天气越来越凉了，这个咖喱鸡蛋里用的材料可以御寒，也可以预防感冒，有兴趣的朋友们可以试试看喔！

My recipes published! Y3K No 60.

【水煮豆花鱼片】Sichuan (Tzechuan) Style Spicy Fish Fillet and Tofu

水煮鱼是我们到川菜馆喜欢点的菜之一，我也常在家里自己做做。我喜欢垫上嫩豆腐做的豆花鱼片，我们家人少，水煮鱼经常一顿吃不完，加了豆芽和蔬菜做的第二顿再加热就不好吃了。

反而加了嫩豆腐的豆花鱼下一顿饭加热后豆腐比鱼肉更好吃呢！

My family and I had this dish the first time in Sichuan province in China many years back and was absolutely stunned at the amount of oil used and its pungent spicy taste!

Over time, I learnt more about Sichuan cuisine and the beauty of its fragrant "Red oil", where taste and fragrance of spices are infused slowly into the oil by slow cooking it.

This fish and tofu Sichuan dish is one of my all time favorites, it is quiet easy to prepare at home with all the ingredients at hand.