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Friday, March 26, 2021

PAN FRIED CHICKEN WITH TASTY PLUM SAUCE

A lovely dish that you can prepare for big group of people like Chinese New Year, small gatherings or serve as a main dish for One Dish Meal. I have prepared this dish in a bigger portion during Chinese New Year.
Here, I have recreate this dish using two pieces of chicken thighs for 2 persons. Cutting down on meat intake. Feel free to use this sauce for 2-3 chicken thighs or 2 deboned chicken whole leg [chicken chop]. The large onions and fried vegetables are optional but I always loved to add these to meat dishes.
This is a yummy dish that all can recreate in the comfort of your home for  family and friends.  Hassle-free and awesome.

Ingredients
[serves 2]
2-3 deboned chicken thighs or 2 pieces deboned chicken whole legs
a few dashes of Ajioshio Flavoured Black Pepper or some salt and pepper and cornflour
1 large onions - peel and sliced
some chopper spring onions
some toasted sesame seeds
1 tbsp chopped garlic
Sauce Ingredients [Combined]
1-2 tbsp plum sauce
2 tbsp sweet chilli sauce
1-2 tbsp light soy sauce [low sodium]
<1 tbsp dark soy sauce
1 tsp sugar for taste [optional]
1 tbsp lemon juice or lime juice
100 ml water
1 tsp cornflour + 1 tbsp water
  1. Prepare chicken pieces.  Pat dry before marinating with seasoning for at least 30 minutes.  Coat lightly with cornflour before pan frying.
  2. Heat a non stick wok, add some oil.  Pan fry chicken pieces with skin side down first until golden brown and crispy at the edges.  Flip over to fry the meat side until cooked through.  Dish up on a plate.
  3. Remove excess oil from wok, leaving some to saute onions until limp.  Dish out onto serving plate.  Using the same wok, add in garlic to brown a little or until aromatic.
  4. Pour in the combined sauce with water.  Bring to boil, stirring continously.  Return fried chicken to sauce.  Bring to boil again so that the chicken meat is well coated with the sauce.  Thicken sauce.
  5. Dish up onto fried onion.  Sprinkle with chopped spring onions and toasted sesame seeds.
  6. Serve immediately.






Wednesday, March 24, 2021

STEAMED PORK RIBS WITH WATERCRESS

An easy and quick cook pork ribs dish that is tasty and delicious. No frying or braising but just steaming. You can prepare this dish in small or big portions by just adjusting the marinade for the change in quantity of ribs use. But advisable to marinate the pork ribs for a longer time, preferably overnight.  This will make the ribs more flavourful and tender.  Add more watercress if you like. Only this dish with a plate of rice should suffice for a easy complete meal.
Ingredients
[serves 2]
250 gm pork ribs - cut small pieces
100 gm watercress - cut into sections 
some chopped spring onions and chillies for garnishing
Marinade for Pork Ribs
1 tbsp chopped garlic 
1 tbsp chopped ginger [omit if using ginger juice]
1 tsp each of sugar, sesame oil and cornflour
1/4-1/2 tsp each of dark soy sauce
1/4 tsp pepper powder
1/2 tsp salt
1 tbsp each of oyster sauce and ginger juice [omit juice if using chopped ginger]
  1. Wash pork ribs with some cornflour, rinse several times until water is clear.  Pat dry, add in marinade.  Mix well and marinate for at least an hour or overnight.
  2. Wash watercress and cut into sections.   Bring some water to boil in a saucepan, blanch quickly for 1 minutes.  Drain in a colander.  When cooled, squeeze out excess water.  Loosen and arrange on a steaming plate.
  3. Arrange marinated pork ribs over watercress in a single layer.
  4. Steam over boiling water for 20 minutes until cooked and a little longer if you like the ribs to be tender.
  5. Serve hot and garnish with spring onions and cut chillies.

Tuesday, March 23, 2021

TASTY SAUCE LADIES' FINGERS [OKRA]

Lady's fingers dish where you need not stir fry and not afraid of the sticky, slimy juice. Also known as Okra, it is a warm season vegetable, easily available in vegetable markets. It is a good source of minerals, vitamins, antioxidants and fiber. Okra has a mild taste and a unique texture, with a peach-like fuzz on the outside and inside the pod are small, edible seeds. Ladies' fingers has high nutritional value and benefits.
This dish requires the ladies' fingers to be blanched.  I believe you can also steam to cook.  Then prepare a sauce to spread of the cooked vegetables. The sauce is savoury, fragrant and spiciness is according to your preference.
Ingredients
[serves 2-3]
12 to 15 pieces Ladies' Fingers - washed [blanched or steamed]
1 piece firm beancurd - cut into 1 cm thick pieces, pan fried to brown [optional]
1-2 tbsp chopped garlic
1-2 small red chillies - cut small pieces
1 stalk spring onions - cut small pieces
Seasoning Sauce
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/4 tsp salt to taste
dash of pepper
sugar to taste
75-100 ml water + 1 tsp cornflour for thickening
  1. Bring water to boil, blanch Ladies' fingers until cooked and tender.  Arrange on serving plate over fried beancurd slices.
  2. Combine seasoning sauce with water and cornflour.
  3. Using a small pan, add some oil, saute chopped garlic until aromatic.  Pour in the combined sauce, bring to boil until thick.  Add in cut red chillies.
  4. Pour sauce over blanched Ladies' fingers.  Sprinkle spring onions.
  5. Serve hot or immediately.

Friday, March 12, 2021

BRAISED PORK BELLY WITH LOTUS ROOTS

Crunchy lotus roots, tasty and tender pork belly pieces and braised peanuts. The gravy is savoury and aromatic, great to spread over steaming hot rice. The ingredients are easily available and the braised dish is easy to prepare.  Overall, it tastes much better are resting and serve hot, it is awesome.  It is a dish that can be prepared way ahead of meal time.
Recipe adapted from K L Liew Youtube video with modifications
Ingredients
[serves 3-4]
300 gm pork belly pieces with skin - cut in bite size pieces
200 gm lotus roots - wash and scrape off the fibrous layer of it, slice about 1/2 cm thick slices, soak in a bowl of water until required
1 small can braised peanuts - drain away the sauce
1 piece fermented red beancurd [nam yue]
1 tbsp fermented red beancurd sauce
1 tsp chopped garlic
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp sugar to taste
dash of pepper
some cornflour to coat pork pieces
450-500 ml water
1 tbsp cooking wine
  1. Marinate pork pieces with some pepper, salt and light soy sauce.  Mix well and coat lightly with some cornflour.  
  2. Heat up a non stick wok, add some oil and pan fry pork pieces until lightly brown.  Remove from wok.
  3. Using the same wok, saute garlic until aromatic.  Add in lotus roots, stir fry for a minute.  Add in fermented beancurd, light soy sauce and dark soy sauce.  Give it a good stir.  Return fried pork pieces to wok.  Continue to fry for 1-2 minutes.  Mix well.
  4. Add in water enough to cover the ingredients.  Bring it to a rolling boil for 1-2 minutes.  Cover with lid, lower heat and simmer for 30-40 minutes or until meat pieces are tender and sauce is reduced. 
  5. Add in braised peanuts and and wine.  Cook over high heat until sauce is thick.  Remove to serve.

Friday, March 5, 2021

CHINESE YAM WITH FREE RANGE CHICKEN SOUP

This is a simple and easy soup to prepare. Highly nutritious, healthy soup for the young and old. Chinese yam is a vegetable which is neutral and sweet in nature. If in contact with water, it is slimy and slippery.  When removing the skin, it is advisable to scrape off the skin in a big bowl of water. 
The Chinese yam [山药] is especially good for women, fatigue, osteoporosis, gall bladder problems and rheumatoid arthritis. TCM practitioners claimed that Chinese Yam can help restore the vital energy, called qi in the body.
It is a nourishing soup which I would not mind preparing often, served with some leafy greens and rice, makes a complete meal.
Ingredients
[serves 3]
1/2 free range chicken - skin removed, cut chunky pieces
300 gm Chinese yam [shan yao or huai san] - skin removed, cut into wedges
red dates
wolfberries
900 ml water
salt and pepper to taste
  1. Cut chicken into chunky pieces, skin and fats removed.  Wash and drain dry.
  2. Remove skin of Chinese yam with a scrapper, then cut into chunky pieces.
  3. Bring water to boil in a soup pot or claypot.
  4. Brown chicken pieces with some oil in a non stick wok.
  5. Transfer fried chicken to boiling water in the claypot.
  6. Add in red dates and wolfberries.  Bring to boil, cover with lid, then simmer over low fire for 40 minutes or until chicken is tender.
  7. Add in Chinese yam and continue to boil for about 5-10 minutes or until tender.
  8. Season with salt and pepper.
  9. Serve hot.