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Tuesday, April 30, 2019

STIR FRIED TOFU WITH SZECHUAN VEGETABLE [CAI CHOY]

This is a lovely vegetarian dish which is tasty, delicious to serve with rice and porridge.  I have prepared this twice, then only decided to share it here.  It is an easy and simple dish for the family, economical too.
Awesome dish, the mustard stems are crunchy and tasty, not salty, while the fried tofu absorbs the flavours well.  Enjoy it!
Fully agree with the chef Irene Yong the taste is surprisingly good!  Below is the description she generously shared about mustard stems [Szechuan Vegetables/Cai Choy]:
"Preserved Mustard Stem" has a crisp texture, delicious flavor, rich nutrition, a special flavor, special sour taste and savory taste, crisp and refreshing, rich in protein, carotene, dietary fiber, minerals, etc. and 17 kinds of free amino acids such as glutamic acid, aspartic acid and propionic acid."
Honestly, I am not aware of this.
Recipe adapted from Irene Yong's Recipe with modifications
Ingredients
1 piece tofu - cut into thick slices and fried
100 gm Szechuan vegetables [榨菜] - cut strips and soaked for 5 minutes, rinsed and drained
Some shredded ginger, red carrot and red chilli
Some shredded wood ear fungus [can omit]
Seasoning
oyster sauce, light soy sauce, pepper to taste
some sesame seed oil
some cornstarch water for thickening


  1. Pan fry tofu slices in a non stick wok until crispy at the edges and golden brown. Dish up.
  2. Using the same wok, saute ginger until aromatic before adding in the remaining ingredients.
  3. Stir fry well for several seconds. Add in fried tofu, seasoning and some water. Bring to boil.
  4. Thicken with cornstarch water, drizzle in some sesame oil and pepper.
  5. Dish up to serve.

Monday, April 29, 2019

SPICY FRIED FRESH BEANCURD STICKS [FU CHOK]

Another lovely stir fried fresh fu chok dish which I learnt from  Irene Yong after trying some of her recipes using Fu Chok aka Yuba.  This dish is a spicy version but I like it, delicious and appetising.  It is a nice dish suitable for the young and old.
As shared by Irene: "Yuba" contains a large amount of protein, together with vitamins B, C and mineral elements such as calcium, iron, zinc and copper. These are believed to help in prevention of Alzheimer's disease, lowers cholesterol and blood lipids, prevents arteriosclerosis and promotes blood, cycle and delay aging".
Recipe adapted from Irene Yong's Recipes with modifications
Ingredients
250 gm fresh fu chok*
1 small green capsicum - seeded and cut thick strips
some shredded red carrot
some chopped ginger and garlic
1-2 small red chillies - cut small pieces
1 star anise
some cornstarch water for thickening
Seasoning
1 tbsp each vegetarian oyster sauce and light soy sauce
1/4 tsp mushroom stock granules
salt and pepper to taste
some sesame seed oil 
* can used dried fu chok, soaked till soft and cut into sections

  1. Heat some oil in a non stick wok, saute chopped ginger, garlic and star anise until aromatic.  Add in red chillies [can use dried chillies].  Stir fry until ginger and garlic are golden.
  2. Add in fuchok and red carrot.  Stir fry for a minute to mix  well before adding in the seasoning.   Stir ingredient well before adding capsicum and some dark soy sauce for colour.
  3. Add in some water, bring to boil, stir in cornstarch water to thicken.  Drizzle in some sesame seed oil.
  4. Dish up to serve.


Tuesday, April 23, 2019

BRAISED CHICKEN WINGS

This dish is simple and easy to prepare and tastes yummy-licious for a One Dish Meal.  Cook this to serve with rice with some blanched vegetables and mayonnaise spread makes a satisfying meal for the young and old in the family. 
The chicken wings are browned by pan frying.  I believe it would be even better if you wish to deep fry in oil or fried them in an air fryer if you have one.  Then coat them with the fragrant sauce, save the braising step.
Ingredients
8 chicken wings - cut half
Marinade
1 tsp black pepper
1/2 tsp salt
10 ml wine
1 tbsp cornstarch

2 cm piece ginger - cut into slices
4-5 pips garlic - coarsely cut
1 large onion - peeled and cut wedges
Seasoning [combined]
2 tbsp each tomato sauce and light soy sauce
1 tbsp oyster sauce
1 tbsp rock sugar
  1. Clean and pat dry the chicken wings.  Marinate with marinade for at least 15 minutes.
  2. Combine the sauce, set aside.
  3. Heat oil in a non stick pan, arrange the chicken pieces in a single layer to pan fry and brown nicely.  Remove and set aside.
  4. Heat a non stick pan with some oil to saute the ginger, garlic and onions until aromatic.  Return the fried chicken wings, add in combined sauce.  Stir to mix well before adding enough water to cover them.
  5. Bring to boil, cover with lid and braise over medium heat until gravy is reduced.  Uncover to stir occasionally.
  6. Dish up on to serving plate.  Sprinkle some toasted sesame seeds.

  7. Serve.
     

Monday, April 22, 2019

SAVOURY WOOD EAR FUNGUS RED DATES SOUP

Prepared this simple soup for two with ingredients mostly available in my kitchen.  I believe most Chinese kitchen would have them too.
This is a healthy soup with wood ear fungus [known to help to reduce cholesterol, improves blood circulation and lower blood pressure] and red dates [rich in vitamins, antioxidants and minerals etc].   Though there is pork but it is lean pork meat.
Recipe adapted from Christine's Recipes 
Ingredients
[serves 2]
10 gm wood ear fungus - soaked to soften and cut strips
9 red dates 
a few slices ginger
100 gm lean pork - sliced and marinate with some pepper, light soy sauce, cooking wine and cornstarch
750  ml water
Seasoning
salt and chicken stock granules to taste
  1. Bring water to bowl in a soup pot or claypot.
  2. Add in ginger, black fungus and red dates.  Bring to boil over medium heat until aromatic.
  3. Add in marinated pork slices and seasoning.  Stir to loosen up the meat slices.
  4. Bring to boil again.  Taste to adjust seasoning.
  5. Serve hot.

Tuesday, April 16, 2019

RICE AND VEGE PANCAKE

Have leftover rice to clear off but not enough to make a plate of fried rice?   No worry, this recipe may be able to solve the problem. Mix a batter with it together with some shredded vegetables and eggs.  You get to enjoy some lovely rice/vege pancakes for breakfast or light lunch.  I believe kids would love it too with some mayonnaise.

Recipe inspired from this youtube video.  Slightly modified the recipe as I have added some French beans and seasoning.
Ingredients
[makes about 5-6 pieces]
2-3 eggs
about 1 small bowl cooked rice
1 tbsp plain flour
1/2 tsp salt 
1/4 - 1/2 tsp chicken granules
dash of pepper
50 gm shredded red carrot
6-8 French beans - thinly sliced
1 stalk spring onions - chopped
some sweet chilli sauce and mayonnaise

  1. Break eggs in a big bowl, add in cooked rice.  Mix to coat with eggs.
  2. Add in plain flour, salt, pepper and stock granules.  Mix well.
  3. Add in carrots, French beans and spring onions.  Mix into a batter.
  4. Heat a non stick pan or skillet over medium heat.  Add in some oil.  Scoop a small ladle of batter onto pan, spread out evenly into a round shape.  Cover and fry until the edges are a little brown and firm.  Flip over to fry the other side until edges are brown or crispy.
  5. Dish up on serving plate.  Finish frying the remaining batter.
  6. Serve pancakes with mayonnaise and chilli sauce. 

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