FRAGRANT SOY SAUCE CHICKEN WINGS

 Simple ingredients with chicken wings only and very basic seasoning.  It is easy to prepare without compromising its taste and flavours.

Lovely homey dish that goes well with rice.   I believe this dish would be good to serve with blanched noodles with a sprinkle of chopped spring onions.  Kids would love this wings.

The chicken wings are tender but still has a bite, so tasty to bite and chew at it.  It tastes savoury, sweet and sourish which makes it delicious.

Ingredients

[serves 3]

6 chicken wings - tips removed, cut into 2 sections

some chopped spring onions

Seasoning

2 tbsp light soy sauce

1 1/2 tbsp gula merah [I used Jaggery sugar]

1 tbsp vinegar [I used Apple Cider vinegar]

1 tbsp cooking wine

1 tsp dark soy sauce [for colour]

1 tsp sesame seed oil

1. Marinate chicken wings with some light soy sauce, pepper and cornstarch.  Mix well and set aside [can prepare this and refrigerate until required].
2. Lightly grease a non stick wok, arrange drumlets to fry until golden in colour, turning to make sure it is nicely brown.  Can fry in 2 batches. 
3. Add in some chopped spring onions, stir fry until aromatic. Add in soy sauce, cooking wine and vinegar.  Bring to a bubbly boil before adding sugar, dark soy sauce and enough water to cover the wings.  
4. Stir to mix well and leave to simmer until wings are cooked through and tender.
5. Dish up when wings are well coated with the thick gravy.
6. Garnish with chopped spring onions.
   
   
   
   
   
   

VEGETARIAN BRAISED SOYA PUFFS WITH SESAME OIL

Fragrant braised soya puffs with mushrooms and black fungus in soy sauce is as yummy though meatless.  All the ingredients are tasty and flavourful. With the use of sesame seed oil to cook is a great choice as it gives this dish the extra fragrance and aroma.

Ingredients 

[serves 2-3]

100 gm fried tofu puffs - halved
3 piece fried hollow soya puffs - halved
3 dried mushrooms - soaked and halved
a handful of soaked black fungus
1 tbsp chopped ginger
1 tbsp sesame seed oil
Seasoning
1 tbsp each of vegetarian oyster sauce and light soy sauce
1/2 tsp dark soy sauce
1/2 tsp mushrooms granules
1/4 tsp salt to taste
dash of pepper 

1. Heat wok, add in sesame oil.  Saute ginger and mushrooms until fragrant before adding the remaining ingredients.  Stir to mix well.
2. Add in seasoning, stir for a minute before adding some water to braise.
3. Taste to adjust seasoning.  Bring to boil until water is reduced but still moist.
4. Dish up to serve.

AWESOME VEGETARIAN FRIED RICE VERMICELLI

This vegetarian fried noodles is easy to prepare yet awesome.  With the addition of crushed vegetarian 'salted fish' [kiam hoo] makes it even more appetising.  You would not miss meat but will love this meatless noodles.

The sweetness comes from the cabbages and carrot.  Great to serve it with cut small red chillies and lime juice, it is really yummy.

 The crispy golden flakes on top the noodles are vegetarian salted fish [kiam hoo] which is made from foo peh [beancurd sheets].  Ready made ones are available in most vegetarian food ingredients stores.

Fried Vegetarian Salted Fish

Ingredients

[serves 2-3]

150 gm rice vermicelli [beehoon]

6 dried mushrooms - soaked and cut strips

1/2 bowl of soaked black fungus [bok nee] - cut strips

100 gm red carrot - peeled and shredded

150 gm cabbage - cut strips

1 stalk Chinese celery - cut small sections

1 tbsp chopped ginger

some fried vegetarian salted fish [kiam hoo] - crushed

2 tbsp cooking oil

cut small red chillies mix with some lime juice

Seasoning

1 tbsp vegetarian oyster sauce

1 tsp salt

1 tsp mushroom stock granules

1/2 tsp pepper

1 tbsp light soy sauce

1/2 tbsp dark  soy sauce

1 tsp sesame seed oil

 

1. Bring water to boil in a wok, blanched beehoon for several minutes until soft [about 1 minute].   Drain in a colander.  Set aside.
2. Using a clean wok, fry mushrooms and ginger in oil until aromatic.  Add in cabbage, carrots and black fungus.  Stir fry to mix, add in seasoning [except light and dark soy sauce and sesame oil].  Stir to mix well, add in some water.
3. Place blanched beehoon in wok, add in remaining seasoning.  Toss ingredients well and fry until water is almost dry.
4. Lastly, add in celery.  Mix and dish up on serving platter.
5. Sprinkle crushed vegetarian kiam hoo over noodles.  Serve with cut chillies.

STIR FRY ERNGYII MUSHROOMS WITH CAPSICUM

This is a tasty, delicious meatless stir fry dish.  Light dish and easy to prepare that goes well, great with rice.

 The main ingredients of this dish are:

• Erngyii Mushrroms [Sin Pao Ku] - high in antioxidants that helps protect cell damage and fiber helps boost satiety, improve insulin function and curb appetite
• Sea Kelp [Hai Tai] - natural source of vitamins A, B1 & B2, C, D and E as well as minerals like zinc, magnesium, iron, potassium, copper and iron
• Capsicum - a good soure of dietary fiber and rich in Vitamins A, B6, C, E and folate

 With this dish, you probably wouldn't miss meat when you are thinking of going on meatless diet.

Ingredients
250 gm Erngyii mushrooms - tear into strips
1 green capsicum - seeded and cut strips
1 red chill - seeded and cut strips
1 piece firm beancurd - cut thick strips and fried to golden brown
1 small piece of sea kelp [hai tai] - rinsed and cut thin strips 
some chopped ginger
Seasoning
1 tbsp each oyster sauce and light soy sauce
1/4 tsp salt to taste
dash of pepper
1 tsp sesame oil
some cornstarch water for thickening

1.  Pan fry firm beancurd strips until golden brown.  Push aside. Add in ginger and mushrooms, stir fry until ingredients are fragrant.  Mix well with fried beancurd.
2. Add in sea kelp and red chilli, together with seasoning.
3. Stir fry to mix well, add in some water.  Bring to boil, then add in capsicum.  Mix well and thicken with cornstarch water.
4. Dish up to serve.