Friday, April 22, 2011
2 large chicken thighs
3 tbsp DOM (D.O.M)
1 inch ginger, sliced thinly
5 tbsp water +1 tsp chicken stock
1 tbsp wolfberries
10 red dates
1/2 tbsp sesame oil
10 chinese mushrooms, sliced thinly
salt to taste
1) Place the chicken thighs into a wide and deep plate. Line the bottom of the vessel with sliced mushrooms, reserving some to top the chicken.
2) Add in ginger, D.O.M, water, sesame oil, wolfberries, red dates and the rest of the sliced mushrooms.
3) Seal tightly with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
4) Lower down the heat and continue to cook for about 40-50 minutes. Serve hot.
Easy stir fry vegetable to be serve during dinner. This time I had used Siew Pak Choy as the choice of green leafy vegetables for our dinner. I had added anchovies into the dish as well to add more flavour to this simple dish.
Siew Pak Choy
1/4 cup anchovies
3 cloves garlic, chopped
1 tbsp oyster sauce
salt to taste
corn flour solution for thickening
- Heat up oil in wok. Stir fry anchovies till it's slightly brown. Add in chopped garlic. Stir fry till aromatic.
- Add in Siew Pak Choy and the rest of the seasoning and some water. Stir well till vegetables is cooked. Add in cornflour solution to thicken the sauce. Dish up and serve hot.
It seems like I have lots of backdated post in my blog. Am kinda lazy nowadays in updating them. So back to this post, there's a 3 huge pieces of Siew Yoke sitting in my freezer waiting to be cook. I really need to speed up the process of using all of them and with my current pace of cooking, fingers crossed I can used all of them by early May. *In case you guys wondering why take so long to finish up all of it? There's only 2 of us and I don't cook on a daily basis thus the longer time frame to use up all of them.
Saturday, April 9, 2011
1 unripe papaya, seeded, skin removed and cut into halves
1 unripe mango, sliced
1 tablespoon salt
5 bird's eye chili
- Cut the papaya into a thickness of 1 inch slices then cut each piece into thin slices without cutting all the way through. This allows the pieces to be opened up into a fan shape.
- Cut the papaya into thin slices if preferred.
- Put the pieces of papaya in a clean mixing bowl.
- Add the salt, mix and allow to marinate for about an hour until the papaya turn soft. Remove excess liquid.
- Put water, vinegar, and sugar into a heavy-based saucepan and bring to a low simmering boil for about 15 minutes. Remove saucepan from the heat and leave aside to cool completely.
- Pack the papaya slices and chili padi in a glass jar and pour in the cooled vinegar syrup.
- Allow to marinate for about 2.5 to 3 hours before serving.
- Store the pickle in the fridge for an extra crunchy taste.
- Heat oil in wok. Sauted garlic, shallots, cili padi till fragrant. Add in chillies paste and stir fry.
- Add in seasoning and stir till well mixed.
- Add in roti canai and rest of ingredients. Stir fry till prawns are well done and lastly pour in beaten eggs. Stir fry till well mixed and dish up.
Thursday, March 31, 2011
- Heat oil in wok. Add in beaten eggs and pan fry to become omelette. Dish up and set aside.
- Heat 1/2 tbsp oil in wok. Add in Kam Heong sauce and chili prawn . Stir fry till aromatic. Add in the remaining ingredients and stir fry till well mixed. Add some water if it's too dry.
- Dish up and serve with sliced omelette on top.
P/S: You can refer to Kam Heong sauce recipe here.
Wednesday, March 30, 2011
Stir till well mixed. Add in shredded sengkuang. Stir well sengkuang and the rest of ingredients till it's soft. Add in salt, sugar and pepper to taste. Place a popiah skin on kitchen top. Add in cooked ingredients on top of the skin. Top up with pan fry beancurd. Roll up to form spring roll and set to hot oil to deep fry in wok till golden brown. Juicy inside and crunchy outside spring roll. The filling inside of the spring roll.
- Soak green beans in water for at least 4 hours or best overnight.
- Use the soaked green beans. Add in adequate water, sago, pandan leaves and rock sugar and bring to boil.
- Once the green beans turned soft, add in Tong Yuen and cooked till Tong Yuen was floating. Lastly add in coconut milk. Stir well.
- Serve hot.
P/S: If you have leftover, you can chilled them in fridge. It was as good as the hot version. Yummy!
Thursday, March 24, 2011
- Heat oil in wok. Sauteed blended ingredients. Stir fry till fragrant. Add in curry leaves.
- Add in the rest of the seasoning and sauteed till it formed paste form. Dish up.
- Add in 3 tbsp Kam Heong paste. Add in prawns, shrimps and fish cake and rice. Stir till well mixed. Dish up and serve on a plate.
- Pan fry egg in wok. Dish up and serve with the rice.
P/S: The remaining Kam Heong paste can be kept in fridge for other use or use as a dipping sauce.
Tuesday, March 22, 2011
1 black pomfret
5 red chili, sliced
6 lady fingers, sliced
1 brinjal, sliced
2 tomatoes, quartered
1 medium sized cabbage, shredded
5 tbsp fish curry powder
3 tbsp chili boh
1 tsp turmeric powder
3 stalks lemongrass, bruised
1/2 cup water
1/2 cup oil
1 packet coconut milk (small)
salt and sugar to taste
4 cups water
- Mix B and C in a pot. Stir fry till aromatic.
- Add in 1 cup water and bring to boil.
- Add in A to cook. Pour in D and bring to boil.
- Serve hot with white rice.
Monday, March 14, 2011
A simple dish when you are running out of ideas of putting another dish on the dining table. Eggs are always a favourite food of mine since young. So for tonight dinner, we had Choy Po Omelette as well. All you need is just soaked the Choy Po earlier to reduce the saltiness, beat 2-3 eggs and add in the Choy Po. Stir till well mixed. Salt was not needed here as Choy Po was already salty in taste. Pan fry the egg mixture on a non-stick pan. Now you go - another simple dish to be presented on your dining table.
Another backlog post from me. Another dish that can be easily dish out from home kitchen. 2 main ingredients involved in this dish which was potatoes and Siew Yoke (chinese roast pork). I always got my supply of Siew Yoke from dearest Mummy as I have no idea where to buy them 'cheaper' in my place. Thus, on and off I will get some from Mummy and kept them in my freezer and I can always use them for stir fry dishes.
- Heat oil in wok. Add in garlic and ginger. Saute till fragrant.
- Add in potatoes and stir fry till soft. Add in Siew Yoke and the rest of the seasoning and water.
- Stir fry till well mixed. Add in spring onion and Shao Xing wine and thicken with some cornflour solution.
- Garnish with coriander leaves and serve hot.
Wednesday, March 9, 2011
- Heat up oil. Saute star anise and cinnamon stick till fragrant. Add in spring onions, ginger, dried chilies and stir fry till aromatic. Add in seasoning and bring to boil.
- Add in remaining ingredients and bring to boil. Lower and simmer for 45 minutes till pork is soft. Dish up pork and bean curd.
- Thicken the sauce with cornflour solution. Pour the sauce (minus the remaining ingredients) over pork belly and bean curd. Serve hot.
1 medium sized cauliflower, cut into small florets
2 tsp Italian seasoning
3/4 cup Panko
1/4 tsp salt
1 egg, beaten
- Blanch cauliflower florets in boiling water till soft. Drained excess water. Pat dry.
- Dip cauliflower florets in beaten eggs.
- Cover the cauliflower with Panko.
- Heat oil in pan. Pan fry both side of cauliflower till golden brown. Repeat the same for the rest of the ingredients.
Add in minced pork. Stir till almost cooked.
Add in mushroom and mix well with oyster sauce, soy sauce, sugar and salt.
Push aside the ingredients. Add in beaten eggs and stir fry till egg is set.