Train Your Man: Betty’s Kitchen Online Game

Play the game here.

Three recipes I put together for the first stage of this game:

Blueberry Smoothie

1 Cup frozen blueberries*
3 dates, pitted
2 oranges, peeled
1 banana
1 Tbsp. ground flaxseed
1/2 cup of natural yogurt
Blend in blender until smooth.
Serves 2
*replace with raspberries/strawberries or other fruits whatever you fancy.

Green Curry Fried Rice

1 cup of rice
1/2 onion
3-4 cloves of garlic,
1 can of tuna
green curry paste
handful of fresh peas
1 carrot
2 eggs
sunflower oil
I use my grandmother’s method of cooking rice, so no specific measurements for water. Rinse the rice and add water, check the water level when you place your palm into the pot (it should just cover the surface of your palm. Be careful not to add too much water as the rice for fried rice shouldn’t be too soft.
(best to keep left over rice in the fridge to fried rice the next day)
Dice the garlic into fine bits and cut the onions into fine little square pieces, slice carrots thinly or grate it into a pile.
Heat the oil and put in garlic and onions
1-2 tablespoon of green curry paste
Add in can of tuna
Add the rice and mix well in the pan
throw in grated/sliced carrots and fresh peas.
crack the 2 eggs in a bowl and beat them, pour onto fried rice.
Mix well, ready to serve in 10-15 mins.

Serves 2-3

Braised Pork

Make sure you get the pork belly cut to make Kong Bak Bao (扣肉包 – stewed pork buns) which is deliciously fatty, drenched in savory black sauce.
Seasoning the ingredients: (based on a vague estimation)
Pork belly (三层肉) sliced to bite size and mixed with:
1 tablespoon sesame oil
2 table spoon light soya sauce
grind black pepper liberally
coriander powder,
5 spice powder (五香粉)
2 star anais (八角)
6 cloves (丁香)
5 cinnamon sticks, broken apart (桂皮)
2-3 cloves of garlic crushed with skin still on.
1 teaspoon of shaoxing rice wine
Leave it to marinate for a couple of hours. (even better if you can let it sit in the fridge overnight.)
1. Put pot of marinated pork over the stove, add a teaspoon of oil and fry it a little.
2. Add enough water just to cover the pork and let it simmer until the pork turns soft. If it’s too salty to taste, I’d recommend adding about 1-2 teaspoon of sugar.
3. Steam the white buns (can be bought at the markets – get them fresh, not frozen) and serve together with the braised pork and (if you like, a side of lettuce).

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