Sunday 22 November 2015
Thursday 29 October 2015
TREASURY CHICKEN IN HERBAL SOUP - 八宝药材鸡
Ingredients: (5-6 pax)
1-1.5 kg Whole chicken (W/O head & feet)
2-3 sheets Alum. foil (Size is big enough to wrap the whole chicken)
1000 ml water
Oil
Salt
1-2 sticks Clean toothpicks
Mixed Ingredients:
1 pc Baby corn
1/3 pc Carrots
4-5 pcs Mushrooms (Soaked)
4-5 pcs Button mushrooms
4-5 pcs Dried Oysters
4-5 pcs Chestnuts
60 gm+ Lotus Seeds
60 gm+ Ginkgo
Herbs:
1 tbsp Red dates
1 tbsp Wolfberry
5 slices Angelina Sinensis (Dang Gui)
2-3 slices Dioscorea opposita (Huai Shan)
Few Strips Solomonseal Rhizome (Yu Zhu)
3-4 small pcs Abalone
Methods:
1. Firstly, heat a pot with water. Add in all the herbal ingredients
and bring to boil. Lower heat and continue boiling for
20-25 mins. Add in little salt to taste, then off heat and set aside.
2. Heat wok with little oil, add in all the mix ingredients, stir fry well.
3. From the herbal soup, strain & scoop some herbal condiments,
add into the wok, stir fry & mix well evenly. Dont forget to
sprinkle little salt to taste. Dish out all the mixture on a plate
and let aside.
4. Heat a steamer with enough water for stewing.
5. Bring in the whole clean chichen. Sprinkle salt all over the
chicken, rub it inside & outside evenly. Then stuff all the
stir fried ingredients into the chicken's stomach.
(If cannot put in all, just leave aside)
6. Now use a toothpicks to seal back the bottom hole.
7. Take a big bowl or plate, lined it with alum. foil, (nice enough
to store soup) place in the stuffed chicken, then pour in all the
ready soup and the balance fried mixture if any.
8. Now wrapped/sealed up the whole chicken. Check & confirm
without any leaking or else you have to double wrap again.
9. Place the whole wrapped chicken in the steamer/wok and start
stewing for at least 2 hrs. If you've prepared earlier, just reheat
when its dinner time.
Enjoy your meal...
Tuesday 27 October 2015
YAM RICE WITH LOTUS SEED - 芋头莲子饭
Ingredients: ( 3-4 pax)
1 tsp Chopped garlic
Olive oil
Few drops sesame oil
Water
Salt
Sugar (Optional)
Thick dark soy sauce
1 1/2 cup White rice grains (washed clean)
1 small bowl Yam ( cut into smaller cubes)
1 pkt (80gm+) Lotus seed
1/2 small bowl Anchovies (银鱼仔)
Methods:
1. Heat wok with olive oil, put in garlic to saute a little. Add in the anchovies
to stir fry, follow then the yam cubes and lotus seeds. Mix well.
2. Add in salt to taste, sprinkle little sugar, few drops of sesame oil, then
the thick black soy sauce. Continue to stir fry & mix well.
3. Lastly, add in the rice grains. Mix well.
4. Off heat and transfer the mix ingredients into the rice cooker. Add in
water (Your actual cooking rice water), cover lid, on switch, press
button & here it goes....cook your rice.
5. Rice cooked. Can serve as it is or just add with a side dish of
leafy veggies.
Tuesday 20 October 2015
EMPEROR CHICKEN IN CLAYPOT HERBS - 瓦煲皇帝药材鸡
Ingredients: (4-5 pax)
1 kg+ Whole chicken (Clean w/o head & feet)
1500-2000ml Water
Salt to taste
1 pkt Ready packed herbs
(Inside are some herbs condiment & a small pack in powder form)
(Rhizoma Odorati, wolfberry, radix angelica sinensis,
astragalus membranaceus, codonopsis pilosula, red dates.)
Methods:
1. Put all the herbs condiment (except the powder pack) into a claypot,
pour in half of the water, and let boil for 10 mins.
2. Now slowly sprinkle the powdered herbs all over the chicken, inside
& outside, rub over it evenly.
3. Slowly put the chicken into the claypot, add salt and some water,
continue to boil for 10 mins..Lower the heat.
4. Continue to add the water (if it is lesser). Keep boiling at lower heat
for about 40-45 mins or till chicken is cook.
5. Turn off heat. Serve it in the claypot, the whole chicken.
Thursday 24 September 2015
Sunday 6 September 2015
SPICY BEAN PASTE GRAVY OVER STEAM FISH TAIL - 辣酱蒸鱼尾
Ingredients: ( Serving 4-5pax )
700+gm 1 pc fish tail (Own favourite fish)
2 tsp Sesame oil
Spicy gravy:
2 tbsp Taucu Bean paste -) Mix all
3 tbsp Chilli Sambal paste -)
(Contents that contains dried shrimps)
2 tbsp Sugar -) well
50-60ml or 1 cup Water -)
Methods:
1. Heat wok/steamer with enough water for steaming.
2. When water boils, blanch the fish tail, place it on a plate.
Then drip sesame oil over the fish tail.
3. Put it to steam for 25 mins or till cook.
4. Heat wok or saucepan. Pour in the gravy mixture, stir &
saute till sugar dissolved or gravy bubbles. Turn off heat.
5. When fish tail is cooked, turn off heat. Take out the dish,
pour the ready gravy over the fish tail and its ready to serve.
Tuesday 1 September 2015
BAKED BLACK PEPPER SALMON FISH - 烘烤黑胡椒三文鱼
Ingredients: ( 3-4 pax )
400-500gm Salmon Fish
1 pc Aluminium Foil 14" x 16" ( make sure it is big enough
to wrap the fish.)
Marinate Mixture:
4-5 tbsp Black pepper sauce ) Can adjust
1 1/2 tbsp Sugar )
1 tbsp Shiao Hsing Wine ) to own
2 tsp Sesame oil )
Salt ) taste
Methods:
1. Preheat oven at 180º C (Depends on own oven).
2. Place the fish on a plate and pour the marinate mixture
all over the fish. Leave aside to marinade. (Better be done
an hour ahead.)
3. Place a piece of alum. foil flat on the table. Put in the marinated
fish (together with the mixture) in the center.
4. Wrap up the fish nicely. (Make sure the mixture liquid wont leaks)
5. Place it on a tray-oven safe, then put into the oven to bake
at 200º C for 25 mins.
6. Turn off oven. Take out baked fish and place on a plate.
Now unwrapped it and served.
Tuesday 18 August 2015
STIR FRY COMBINATION CHAYOTE WITH BEANCURD SLICES & SKIN (VEGETARIAN) - 豆腐豆根凉拌佛手瓜 (素食)
Ingredients: (3-4 pax )
1 pc Chayote - Cut into strips.
1 pc Beancurd - Cut into slices.
2 pcs Beancurd skin ( Wet ) - Cut lengthwise
2-3 slices Ginger - shredded.
Salt to taste.
Oil for light frying.
Gravy:
1 tbsp Oyster flavoured sauce. (Vegetarian) - )
1 1/2 tsp Cornflour. -) All mixed
Dash of pepper. -)
50 ml Water. -) well
1/2 tsp Sugar. (Optional) -)
Methods:
1. Heat up wok with little oil. Put in beancurd slices to fry till it
turns slightly golden brown. Then drain off extra oil and dish
out on a bowl or plate for later use.
2. Use same wok with 1 1/2 tbsp oil, put in shredded ginger to saute
a little, add in chayote strips. Stir fry for about 3 mins. Now put in
together fried beancurd slices & skin, salt, sprinkle a little water,
continue to stir fry another 2-3 mins.
3. Now add in the gravy, stir & mix well. Let it simmer for 3 mins.
(If the gravy is dry or thickened, you can add a little more water.)
4. Turn off heat. Dish out the veggies on a plate and served.
* Some vegetarians dont take garlics or shallots, so ginger is taken in.
Sunday 16 August 2015
CURRY FISH CUBES - 咖哩鱼块
Ingredients: ( 3-4 pax )
600 - 700 gm Fish meat - cut into cubes (Fish of own favourites)
Oil for frying.
Cornflour for coating.
2 pkts Curry paste ( Fish)
200 ml Santan (Coconut Milk) - ) Can be adjusted to
1200 ml Water. - ) thickness of the curry gravy
of own likes.
Veggies:
5-6 pcs Long beans - Discard both ends, break into 3" length.
7-8 pcs Ladies finger - Discard both ends & cut into 2.
2 pcs Brinjals ( Eggplants) - Cut off top stem & cut lengthwise
5-6 pcs Fried taufoo pok
Few leaves Cabbages
1 pc Big Onion - ) Cut into
1 pc Tomato - ) wedges
Curry leaves ( Optional)
Marinate Sauce:
Salt, pepper, 1 1/2 tsp Shao Hsing Wine or fish sauce.
Methods:
1. Use a big bowl, put in fish cubes, marinate sauce, mix well & set aside.
(Can be done an hour ahead.)
2. Heat wok with oil.
3. Dip the fish cubes into cornflour piece by piece, then slowly put in to fry.
Fry till it is slightly golden in colour. Drain off access oil, put on a plate
& leave aside for later use.
4. Use same wok, heat up only 2 tbsp oil. Put in long beans, brinjals, cabbages,
stir fry for 3-5 mins. then add in curry paste and balance of veggies
except tomato & fried fish cubes.
5. Stir & mix well for another 5 mins. only then add the tomato & fish cubes
and water. ( Try to test the taste)
6. Lower heat, mix well & let it cook for 5-10 min. Lastly add in the santan,
7. Once the curry boils, turn off heat.
8. Use a bowl with depth to fill up with curry and served.
Saturday 1 August 2015
SWEET POTATO BALLS - 番薯丸
Ingredients: (3-4 pax)
3-4 pcs Sweet Potatos (Boiled cook & mashed)
1 bowl Flour
1/2 bowl Sugar
50-100ml Water (Adjustable)
Oil for frying
Methods:
1. Take a big bowl, pour in mashed sweet potatoes, flour, sugar, mix well
by adding water little by little. Slowly knead into a soft dough.
2. Divide the dough into small pieces. Roll it into balls shapes. Repeat
till all finished.
3. Heat wok with oil. Slowly roll in the sweet potato balls. Start
to stir while frying till the balls turn golden brown.
4. Scoop out the balls & drain off access oil. Put on a plate & serve.
Enjoy...this sweet & chewy mini snack..
Wednesday 8 July 2015
PLUM SAUCE PORK RIBS - 蘇梅醬排骨
Ingredients: (Serving 4-5 pax)
3 sticks Pork Rib Bones with flesh - cut into 2"-3" lengthwise (From wet
market or can get 2 packs from supermart ready packed-poultry section)
Oil for frying.
1/2 pc. Red Onions - cut into slices.
Pinch of salt.
Gravy Sauce:
1/2 bottle Plum Sauce. ) Can adjust )
(130+gm) ) Mix well
3/4-1 tbsp. Sugar. ) to own taste )
100ml Water. ) )
Garnishing: (Optional)
Slices of cucumber, tomatoes or spring onions.
(Selecting own favourites)
Marinade:
Salt, pepper, Shao Hsing Wine.
Methods:
1. Marinade pork ribs with salt, pepper & Shao Hsing wine. Set aside
for 10mins. (Use this time to prepare garnishings)
2. Heat wok with oil. Slowly slide in marinated pork ribs to fry. Slightly
stir & fry the ribs till golden brown.
3. Drain off access oil & dish out on a plate. Set aside for later use.
4. Pour out extra oil, using same wok with 1 tbsp oil. Add in onion slices,
stir-fry a little, sprinkle little salt. Lastly add in gravy sauce. Lower heat,
now can let the fried ribs join in. keep stirring till it boils & gravy
a little thicken.
5. Turn off heat. Dish out on a plate.
6. Garnish it & served.
Thursday 2 July 2015
STIR - FRY SLICED FISH WITH GINGER & SPRING ONIONS - 姜葱炒生鱼片
Ingredients: (Serving 3-4 pax)
400+ gm Sliced Fish (生 鱼)
(Fish of own choice)
2 stalks Spring Onion (Cut into 2" length)
2 pcs Ginger (Sliced)
2-3 cloves Garlic (Chopped)
2-3 tbsp Sesame Oil
Marinate:
Pepper
Salt
Cornflour
Seasoning:
1 tbsp Oyster Sauce
1 tbsp Shiao Heng Wine
100ml Water
Methods:
1. Marinate sliced fish with pepper, salt, cornflour. Set aside.
2. Heat up wok with sesame oil. Add in garlic, ginger, stem of spring onion,
saute till fragrant.
3. Add in marinated fish. Stir fry a while, then add in seasoning, spring onion
leaves.
Continue stir fry till gravy partially absorbed.
4. Dish out on a plate & served.
Wednesday 24 June 2015
STIR FRY FRENCH BEANS WITH MINCED LEAN MEAT - 肉碎炒四季豆
Ingredients: (Serving 3-4 pax)
500+ gm Young French Beans (Break off both ends)
350+ gm Lean Meat (Can be replaced by chicken breast)
(Chopped Mince & Marinate with
Marinated Mixture)
Oil for frying.
Marinated Mixture:
2 tbsp Oyster Sauce/ sugar )
1 tbsp Shiao Sheng Wine )
2-3 tsp Cornflour ) All mixed well with the minced meat.
2 tbsp Sesame Oil )
Salt to taste )
2 tbsp Dark Soy Sauce )
(The above mixture taste is to own likes.)
Methods:
1. Heat wok with enough oil for frying the beans.
2. Fry the beans for about 5-7 mins. (About to cook). Then drained off all
access oil and dish out on a plate, leave aside for later use.
3. Pour away extra oil, leaving 1 tbsp in the wok to fry the marinated minced
meat. Try to loosen the meat while stir frying till meat is cook.
4. Add in the beans, stir fried & mixed well for about 3 mins.
(If it is too dry, just add little water to have some gravy.)
5. Dish out on a plate & served.
Have your good time..
Sunday 14 June 2015
RANDOM AND FREEDOM....
Late in the midnite....oh..its already past 2am. showing on my clock, the next morning.
This is only the time that I can do my work randomly..what I cant & cannot do during
daytimes..
Dont misunderstood..there's no secret..I just doesnt want to be disturbed & wanting
completely the 'time' only belongs to me..
Yes, many times or even very often, whatever you do will not always satisfied others.
But still you have to do or say..
Well, you are the 'ONLY ONE'..you have to fix up yourself..do not bother what others
are saying..
Ive learned to be quiet, no comments...
I like and want random & freedom..............
This is only the time that I can do my work randomly..what I cant & cannot do during
daytimes..
Dont misunderstood..there's no secret..I just doesnt want to be disturbed & wanting
completely the 'time' only belongs to me..
Yes, many times or even very often, whatever you do will not always satisfied others.
But still you have to do or say..
Well, you are the 'ONLY ONE'..you have to fix up yourself..do not bother what others
are saying..
Ive learned to be quiet, no comments...
I like and want random & freedom..............
Friday 16 January 2015
SENDING OLD 2014 AND WELCOMING NEW...2015....
Home back home...
It seems that I've been away for months ..!!!
Sending Year 2014 and welcoming Year 2015..
Yes, its true. I've not put any effort here all these months & seldom work in the
kitchen too..!! Forgive me....
Remembering my last post was September 2014, then busy with the preparations
for my daughters wedding. Indeed it was a very happy moments. Unfortunately, after
the merrier & happy days comes the weeping days..
Two months after my daughter's marriage, I received sad news from my Hometown..
My Beloved Dad passed...............
My last seen my papa was on my daughter's wedding dinner night. I dont even
have time to chat with him........
" Papa, I really missed you........."
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