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Thursday, November 29, 2018

FRIED TOFU WITH CHIVES

Glad that I tried this simple dish.  Just 2 ingredients and a simple dipping sauce, it is surprisingly satisfying dish.  I can eat lots of this alone.
Recipe adapted from cook show on you-tube [a Chinese version]. I hope I got it right but if I am wrong, it is still alright because I did enjoy this dish.  If you love tofu and enjoy eating chives, do give this a try.
Ingredients
[serves 2]
2 blocks tofu [best to get the traditional tofu] - cut into 1/2 inch thick slices
a bunch of chives - cut small bits
salt to taste
50 ml boiling water

  1. Cut tofu, set aside.
  2. Cut chives, place is a serving bowl.
  3. Deep fry tofu pieces in batches until golden brown and edges are crispy.  Dish up on serving plate.
  4. Bring water to boil, pour over cut chives.  Add in salt to taste.
  5. To serve, dip fried tofu pieces in chives.

Tuesday, November 27, 2018

FRIED PORK TENDERLOIN WITH ORIENTAL SAUCE

Having prepared the Oriental Sauce earlier, cooking this dish is fast and easy.  No doubt, this sauce is used for chicken chops, it is also suitable for use to prepare a pork dish.
Instead of frying pork chops, I have used pork tenderloin so that the cooking time is shortened.  
This dish turns out to be tasty and delicious and especially love the tender meat slices which is well coated with the sauce.  Awesome to serve with some sliced zucchini and tomatoes.
Ingredients
[serves 3]
200 gm pork tenderloin [li chi rou] - cut thin slices
some toasted sesame seeds
1 tomato - sliced
1/2 zucchini - sliced
  1. Marinate pork pieces with some salt, pepper and cornstarch.  
  2. Add 1/2 tbsp  oil in a non stick pan,  stir in the marinated pork slices.  Constantly stir until cooked through and golden brown.
  3. Add in prepared oriental sauce and 2 tbsp water.  Stir bring to boil and dish up onto prepared platter laid with zucchini and red chilli.
  4. Sprinkle some toasted sesame seeds.  Serve.

Monday, November 26, 2018

SWEET POTATOES WITH SAGO DESSERT

I learned a new way of preparing this sweet potato sago sweet dessert.  For this recipe the sago pearls are boiled to almost transparent before adding the sweet potatoes to cook.
The dessert soup is smooth and the pearl sago are not visible especially with the purple sweet potatoes where the colour darkens the soup.
Ingredients
[makes 4-5 bowls]
1 medium size orange sweet potato - peeled, cut chunky pieces
1 medium size purple sweet potato - peeled, cut chunky pieces
3 tbsp sago - rinsed and drained
800 ml water
60 gm jaggery sugar or brown sugar

  1. Bring water to boil in a pot.  Stir in the sago.  Stir constantly to prevent sticking together.
  2. When sago is almost transparent, add in the sweet potatoes to cook.
  3. Bring to boil and simmer until sweet potatoes are soft.  Add in sugar to taste.
  4. Serve warm or hot.


Friday, November 23, 2018

GINGER SHALLOTS CHICKEN

This is an easy yet tasty chicken dish that should be considered as healthy.  No greasy kitchen as there is frying with oil.  Cooking is done in a claypot and can be served right away in it.  The cooking time is short. You can cook it in advance and reheat to warm just before serving depending on your own preference.
You can also throw in some beans to cook during the last part of cooking or slot in some salad leaves at the sides before serving.   You can substitute chicken meat pieces with chicken wings, too.
The marinated chicken cooked this way is tasty and delicious.  You need not stir while cooking as the base is laid with shallots, ginger and garlic as it would not get burnt over medium heat.
Here, I prepared only half the portion for 2.
Ingredients 
500 gm chicken [skin removed] - cut into bite size pieces 
5-6 shallots - peeled and halved
3-4 pips garlic - peeled and cut
1 inch piece ginger - cut into pieces
1 stalk spring onions - cut into sections and chopped [for garnishing]
Marinade
2 tbsp ginger juice
2 tbsp light soy sauce
2 tsp dark soy sauce
3 tbsp oyster sauce
1 tsp sugar
1/4 tsp salt
1 tsp sesame seed oil

  1. Marinate chicken pieces for at least 1 hour.
  2. Place shallots, ginger, garlic and spring onions on the base of a claypot.  Arrange the marinated chicken pieces evenly over the aromatics.
  3. Pour in the marinade and 1-2 tablespoons water [or less].  Cover pot and bring to boil.
  4. Lower heat to medium and continue to cook for about 15-20 minutes or until chicken is just cooked and tender. You can turn to high heat to reduce the gravy to thick. 
  5. Sprinkle some chopped spring onions.
  6. Serve immediately.

Thursday, November 22, 2018

STIR FRY OYSTER MUSHROOMS WITH LONG BEANS

Eat more vege, drink more water, exercise often to stay healthy.  Yes, another point 'do not over stress'.  These are the very common spoken phrases that you often get to hear from friends when one complained about the 3 'highs' - blood pressure, blood glucose, cholesterol etc.   Some even tell you not to overeat, hehehe!
It is easier said than done. Needs discipline.  
This a simple, tasty vegetarian dish which may help you to eat more vegetables and it's meatless.  Not too bad for a start with this dish.

Ingredients
100 gm long beans - washed and cut into sections
50 gm carrots - sliced
200 gm fresh oyster mushrooms - cut thick pieces
3-4 dried mushrooms - soaked and sliced 
some shredded ginger
1 red chilli - seeded and cut strips
Some spring onions - cut sections
Seasoning [combined]
1 tbsp each of light soy sauce, oyster sauce and wine
1/4 tsp pepper
1/4 tsp salt to taste
1 tsp sesame seed oil
1 tsp cornstarch + 2 tbsp water

  1. Pan fry dried mushrooms and oyster mushrooms until aromatic.  Dish up.
  2. Heat up a non stick pan with 1/2 tbsp oil, fry long beans and carrots until long beans turn bright greenish colour.    Dish up. 
  3. Using the same pan, add a little oil, saute ginger until aromatic.  Returned all the fried ingredients into pan.  Stir to mix well.
  4. Add seasoning and some water.  Add more water if you like to have some gravy for this dish.  Bring to boil to cook the ingredients.  Add spring onions and stir in thickening.
  5. Dish up to serve.

Wednesday, November 21, 2018

QUICK BLACK PEPPER SAUCE CHICKEN

As the name implies, this is an easy black pepper sauce chicken with the pre-cooked quick black pepper sauce [see recipe here].
Be sure to heat up your pan thoroughly before frying the  deboned chicken thighs.  This is to ensure that the meat will be seared on the outside, while retaining its juice and flavour.  Cook the chicken, skin side down first for 3 minutes or until golden brown and crispy before flipping over to fry until cooked on the other side.

Asked the butcher to make several slits on the meat side to quick cook the chicken thighs.
You can serve this dish with any blanched vegetables of your choice with rice or boiled potatoes.  The chicken pieces are succulent and goes well with the tasty, aromatic black pepper sauce.  Awesome meal in the comfort of your home.

Ingredients
[serves 3]
3 pieces deboned chicken thigh with skin [fats removed]-make slits on the meat side
Some blanched French beans and carrot sticks
some toasted sesame seeds
2-3 tbsp water
1 large yellow onion - peeled and cut rings
 

  1. Marinade chicken thighs with some salt, pepper and cornstarch.
  2. Place blanched vegetables on a serving platter. 
  3. Heat up a non stick pan with some oil, pan fry the chicken thighs, skin side first until golden brown and crispy.  Flip over to fry the meat side until cooked.  Dish up, place over vegetables [can slice chicken or serve whole].
  4. Remove excess oil from pan, add onions to fry until aromatic.  Place over fried chicken.
  5. Using the same pan, add in black pepper sauce and water.  Bring to boil, drizzle over chicken, sprinkle some toasted sesame seeds.
  6. Serve immediately.

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