Tuesday, July 29, 2008
Thursday, July 24, 2008
This was a rather impromptu dish suggested by my MIL for dinner tonight.
500g Chicken Fillets ~ cut into bite sized pieces & marinated
2 large Potatoes ~ diced into similar size as the chicken
1 small Carrot ~ diced into similar size as the chicken
1/2 can Bamboo Shoots ~ diced into similar size as the chicken
1 Tbsp Xiao Shing Wine
1 Tsp Pepper
1 Tsp Salt
1 Tbsp Corn Flour ~ to be added into marinated chicken just before frying
2 Tbsp Oyster Sauce / Vegetarian Oyster Sauce
1 Tsp Dark Soya Sauce
1 1/2 Cup Water
1 Tsp Corn Flour mixed with 2 Tbsp water
1. Heat 3 Tbsp oil into wok / frying pan. Stir fry the potatoes for 3 minutes. Dish out & put aside.
2. Stir fry the chicken pieces for a bit and also put aside. Remove access oil, throw in the potatoes again, with carrots & bamboo shoots. Add 1 Cup of water & cover your wok / frying pan. Let it boil a bit.
3. Add in the half cooked chicken pieces and in the sauce. Simmer for another 5 minutes for the potatoes to soften. Taste the sauce to check if it's salty enough for your liking.
Waxed Chinese Sausages 2 types
Simple dish to prepare when running out of ideas. Good to keep some waxed chinese sausages in your stock. It's also very appetising when eaten with white rice.
Just blanch them into hot water for 1 or 2 minutes. Remove the skin. Slice them up and sprinkle chopped garlic and a little light soya sauce. Steam for 20 minutes. Ready to be served.
Tuesday, July 22, 2008
Other dishes to compliment the Sweet & Sour Chicken are as follows:-
Stir Fried Cabbage with Tau Kee (Fried Beancurt skin with fish paste)KIV - name of leafy veggie unknown during press time ;pFried Selar Fish
Basic ingredients of water chestnuts. Peeled & diced.
A close up of what diced waterchestnuts look like :p
Next basic ingredient is diced carrots. Preferrable diced smaller as carrots can be harder to get cooked. Don't want them too chunky.
The chinese celery and "Mok Yee" (Wood Ear Fungus) should be sliced thinly.
Of course the prawns, deshelled & diced. Seasoning of pepper, Xiao Shing Wine & a little Light Soya Sauce.
Mix the minced pork (approx 1kg) with all the above ingredients and can start to wrap them in wanton skin. Seasoning with Oyster Sauce, Sesame Oil, Pepper.
Cook the Sui Kau in hot water. Once it's cooked, the Sui Kau will float to the top.
Mix the cooked Sui Kau with some Sesame Oil. This is to avoid them getting stuck to each other.Voila! They are ready to be eaten :)
Tip : Even though you will have alot of Sui Kau that may not be eaten all at once, Cooking them first and then keeping them refridgerated / frozen will prolong it's shelf life.
Tuesday, July 15, 2008
3 cloves Garlic - sliced
2 Tbsp Garlic - chopped
4 Tbsp Oil
600g Pork Ribs
1 Tsp Light Soya Sauce
1 Tsp MSG
2 Tsp Meat Curry Powder
1 Tsp Pepper
4 Tbsp Tomato Ketchup
4 Tbsp Chilli Sauce
1 Tbsp Xiao Shing Wine
2 Tbsp Lee Perrins Sauce
2 Tbsp Teriyaki Marinade Sauce
2 Tbsp Oyster Sauce
1 Tsp Dark/Sweet Soya Sauce
1 Tsp Sugar (if like)
1. Wash pork ribs and add in the marinade. Refrigerate for at least 2 hours or longer.
2. Heat your frying pan with just enough oil for deep frying. I personally prefer to use a non-stick for this. Keep the flames at medium heat. Once the oil is hot enough, start to deep fry your pork ribs. Put them aside.
3. Remove the access oil from frying pan. Pour in your sauce mix & heat it up. Taste it to your liking ie salty enough or not. Then add the fried pork ribs & just stir it into the sauce.
Ready to be served. ~ this seems to be a favourite base on feedback of Inlaws :p
5. Fried Tau Fu (extra dish from yesterday)
6. White & Red Radish Soup (left overs)
Friday, July 11, 2008
So while everything has gone up in price, at least some bare necessities can still be very cheap.
In between, I also did other errands like fetching my son from Nursery & sending him home, go post office to get my petrol rebate, buy some DIY stuff etc.
By the time the cleaners where done, it was 5.30pm! I hadn't seen much of the kids the whole day. Rushed home and had to prepare dinner for the family too! What to cook? Why Fried Been Hoon (vermicelli) of course!
I forgot to take photo ( too tired ). The success of frying Bee Hoon is the actual Bee Hoon quality. Will share with you another day when I remember what Brand it was.
There are many variations to Fried Bee Hoon. Really depends how you like yours. This is the common standard Fried Bee Hoon in my MIL's hse.
4 bunch Bee Hoon (soak in water to soften it at least for 2 hours)
1/4 Cabbage (cut to desired size~ some like them in chucks, some in shreds)
1/4 Dried Sotong "Cuttlefish" (soaked & cut to tiny pieces)
2 Tbsp Har Mai "Dried shirmps" (soaked & chopped)
2 Tbsp Garlic minced
8 medium size Prawns (chopped into bite bits)
4 pieces Dried / Fresh Shitake Mushrooms
1 Tbsp Dark Soya Sauce
2 Tbsp Fish Sauce
1/2 tsp Sugar
1 tsp Salt
3 cups Water
3 Tbsp Oil
1. Heat oil in wok and fry the garlic, har mai, dried sotong, prawns and then add your cabbage.
2. While frying, add 3 cups of water. Allow it to boil a bit with all the ingredients.
3. Next add the seasoning and keep stirring. Then add your Bee Hoon. Fry it abit and then allow it to boil a bit (cover the wok).
4. Use chopsticks to try to untangle the Bee Hoon and by this time, the water would have already been soaked up by the Bee Hoon.
Fry plain omelet and slice thinly. Place them at the top of your Fried Been Hoon.
Ready to serve.
Wednesday, July 9, 2008
6 cloves(bunga cingkeh)
Tuesday, July 8, 2008
1 Tbsp Cornflour
2 Tbsp Shiao Xing Wine
1 Tbsp Soya Sauce