FALLING IN LOVE WITH A SMILE~~~

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...

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.

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.
                             

GREETINGS - MID AUTUMN FESTIVE SEASONS

WISHING EVERYONE A VERY ENJOYABLE &

WONDERFUL FESTIVE DAYS........。。。........

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.

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.

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.                

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.      

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..

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.

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.
                 

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..


                       

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..............

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........."