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Monday, December 2, 2019

STEAMED CHICKEN WITH DRIED LILY BUDS

Delicious steamed chicken dish.  For me, just this one dish with rice is a complete meal for dinner.  Savour this dish straight out of the steamer, steaming hot, you get to smell the nice aroma of sesame oil.  The chicken pieces are succulent and juicy.


Ingredients
2 chicken thighs - cut bite size pieces
10-15 dried lily buds [kim chiam] - soaked to rehydrate - remove head tip
4-5 lady's fingers - halved
several florets black fungus - soaked
1 tbsp wolfberries
Seasoning
1-2 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp water
1 tsp sesame seed oil


  1. Marinate chicken pieces with some salt, pepper, sesame oil.  Mix well and coat with 1/2 tablespoon of cornstarch.  Leave for 20 minutes.
  2. Arrange marinated chicken pieces on a steaming plate.  Top with black fungus, dried lily buds and wolfberries.  Arrange Lady's fingers around the sides and on top of the chicken pieces.
  3. Drizzle in seasoning.  Steam over high heat for 10-12 minutes or until cooked through.  Prick the chicken pieces, if juice comes out clear, the chicken is cooked.
  4. Remove and serve immediately with rice.

Saturday, November 30, 2019

STIR FRY FRIED BEANCURD WITH CUCUMBER

Supposed to be a meatless, vegetarian dish but since I have some prawns lying in the fridge, I just add them in.  If cooking vegetarian meal, leave the prawns out.
A rather tasty, spicy delicious dish, simple and healthy.  Great to serve with rice.
Ingredients
2 pieces firm beancurd [taukwa] - cut cubes
1 medium size cucumber - seeded and cut cubes
50 gm prawns - shelled [optional]
1 heaped tablespoon fried vegetarian sambal
some salt to taste

  1. Fry prawns with some oil until firm.  Add in the fried taukwa, cucumber and sambal.  Add more if you like it more spicy.
  2. Stir fry to mix well.  Drizzle in some water so that the flavours are well absorbed.  Bring to boil.
  3. Dish up to serve immediately.

Thursday, November 28, 2019

BRAISED ROASTED PORK WITH BEANCURD

In this present age, almost everyone are always busy.  Busy working, daily routine chores, extra commitments and with the mobile etc. Seldom now we hear busy cooking.  When they are busy, the first thing to drop is cooking.  Just eat out!!!
Complicated dishes are no longer welcome.
This dish is simple, easy to prepare dish but delicious  All ingredients go into one pot.  Only needs to braise till meat is tender, sauce is reduced to thick and flavourful.  Enjoy it with steaming hot rice.  Complete meal for dinner.
Ingredients
5-6 slices of roasted pork [as shown in picture]
2 pieces firm beancurd - quartered and fried
several slices of ginger
1-2 stalks spring onions
1 small red chilli
enough water to cover ingredients
Seasoning
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
1 tsp sugar
  1. Heat a claypot with some oil, saute ginger, spring onions and chilli until aromatic.
  2. Pour in seasoning and some water.  Arrange roasted meat slices and fried beancurd pieces evenly in a layer.  Add more water to cover them.
  3. Bring to boil for several minutes, cover pot with lid.  Lower heat and leave to simmer until water is reduced to thick.  Thicken with cornstarch water if preferred.
  4. Serve hot with rice and some sliced cucumbers or vegetable salads.


Wednesday, November 27, 2019

STIR FRY CELERY WITH MUSHROOMS

Just back from overseas trip, missed my meatless dishes.  Out of over 30 main meals during the trip, there was only one meatless meal which I really enjoyed.  It was a vegetarian food buffet treat, a wide range of dishes and desserts.  The food  was delicious.  We were all smiles and satisfied for that.  Sounds crazy, most people would go for the fresh seafood, yummy duck, pork and chicken dishes given a choice. 
Back to this stir fry celery with king oyster mushrooms.  It is a quick stir fry vegetable dish.  The celery is crunchy and the mushrooms are sweet.  I loved the celery crunchy and would not over fried them.
Ingredients
3 stalks of celery - cut slantwise
1 red chilli - sliced
1/2 red carrot - peeled and sliced
100 gm king oyster mushrooms - sliced
2-3 dried mushrooms - soaked and sliced
Seasoning
1/2 tsp mushroom stock granules
1/2 tsp salt
dash of pepper
1/2 tsp sesame seed oil
some cornstarch water for thickening

  1. Pan fry sliced mushrooms and ginger without oil until aromatic.  Add in some oil.  Continue to fry for a few seconds.
  2. Add in carrots, stir fry for several minutes.  Add some water and seasoning.  Bring to a rolling boil, then add in celery and red chillies.  Stir fry to mix well.  
  3. Thicken with some cornstarch water.  Drizzle in sesame seed oil.
  4. Dish up to serve immediately.



Monday, November 18, 2019

BRAISED TOFU PUFFS WITH DONG QUAI


Simple, homey dish that is nutritious and healthy for the family.  This dish is easy to prepare but tastes good with just a good quality soy sauce seasoning.  Extra flavours with the used of Dong Quai and wolfberries.
The flavourful sauce definitely goes well with steaming hot rice.
Ingredients
[serves 2]
1-2 tbsp minced meat
100 gm tofu puffs - cut into halves
a few florets of soaked black fungus
2 slices Dong Quai
1 tbsp wolfberries [kei chee]
a handful of garlic - peeled and keep whole
1-2 slices ginger
Seasoning
2 tbsp light soy sauce
1 tbsp cooking wine
1 tsp sesame seed oil
  1. Saute ginger and garlic with some oil until fragrant.
  2. Add in minced meat, fry until meat turns white.
  3. Add in Dong Quai, black fungus and tofu puffs.  Give it a good stir to mix well.
  4. Add in seasoning, stir to mix before adding some water.  Bring to boil until tofu puffs are soft and gravy reduced to slightly thick.
  5. Add in wolfberries, drizzle in sesame seed oil. Mix well.
  6. Dish up to serve.




Wednesday, October 30, 2019

WINE CHICKEN WITH DONG QUAI

This is a lovely claypot dish but prepared it in a non stick pan.  It is awesome, very aromatic with the Dong Quai, tasty, delicious with the seasoning ingredients.

This should be a great dish for confinement ladies or anybody who wish to 'energise' the body.
Not that difficult but the result is satisfactory.  Serve with rice with the thick gravy, makes a wonderful main dish.

Ingredients
[serves 3]
3 deboned chicken thighs - cut bite size pieces, fats removed with skin intact 
5 slices Dong Guai
50 ml Shaoxing wine
1 tbsp wolfberries
10 slices ginger
1 tbsp sesame seed oil
Seasoning
1 tsp each light soy sauce and oyster sauce
1/4 tsp brown sugar
100 ml water
Marinade
1 tbsp sesame seed oil
2 tbsp light soy sauce
some pepper to taste
1 tsp tapioca flour

  1. Marinate chicken pieces with marinate for at least 20-30 minutes.
  2. Heat up sesame oil in a non stick pan, saute ginger until aromatic and slightly at the edges.
  3. Add in chicken, stir fry to mix well for a minute or more.
  4. Add in dong quai, wine and seasoning.  Stir fry to mix well.  Add in water, cover to simmer for about 5 minutes or until chicken is cooked and tender.
  5. Remove lid, add in wolfberries.  Stir well.
  6. Dish up to serve.  If using claypot, serve right away.

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