EZCR#135-STIR FRY ERYNGII MUSHROOMS WITH CHIVES

A healthy stir fry dish with Eryngii mushrooms. The mushrooms are crunchy, sweet and smooth. A homey, practical dish to prepare at home with just a few ingredients found in the home kitchen. The ingredients can be combined in any portions according to you preference.

For vegetarian version, you can substitute the garlic with ginger and pork with vegetarian meat.

A tasty dish to serve with rice.

Ingredients

1 pkt Eryngii mushrooms - sliced and cut strips

a bunch of chives - washed and cut sections

1 small red carrot - peeled and shredded

50-100 gm lean meat - cut strips

some chopped garlic

Seasoning

salt and light soy sauce

1. Rinse the mushrooms, chives and carrots.  Cut as stated above.
2. Marinate the meat strips with some salt by massaging lightly, then add some light soy sauce and pepper, some water and cornstarch, mix well.  Add some oil, mix again.
3. Heat a non stick wok, add oil the fry marinated meat until it turns white.  Dish up.  
4. Using the same wok, add in ginger and mushrooms.  Fry until aromatic, then add in carrots.  Continue to fry until soft, add in chives and fried meat.  Stir fry to mix, add some salt and light soy sauce to taste.
5. Give it a quick stir and dish up to serve.

EZCR#134-FRY TOFU PUFFS WITH CAPSICUM

A very appetising vegetarian dish that tastes savoury, sourish and sweet. It is a quick stir fry tofu puffs dish where the tofu puffs are blanched in hot water to soften and to remove some excess oil.

The tofu puffs are soft and absorb the flavours of seasoning liquid while still maintaining its chewy texture.  Ginger here, gives this dish a unique fragrance.  Very tasty. 

Ingredients

[serves 2-3]

100 gm tofu puffs - blanched and cut into half diagonally

50 gm red carrots - peeled and cut slices

1 green capsicum - seeded and cut diamond shapes

1 red chilli or capsicum - seeded and cut diamond shapes

some shredded ginger

some water for sauce

1/2 tbsp cooking oil

Seasoning

1 tbsp each light soy sauce and oyster sauce

dash of mushroom stock granules

1/2 tsp sugar 

2 tbsp vinegar or black vinegar

some cooking wine [optional]

1. Soak tofu puffs in boiling water for 5-10 minutes.  Drain away the water.  When cooled, squeeze out excess water before cutting into half, diagonally.
2. Prepare the other ingredients as stated.
3. Heat up wok, add oil and saute ginger until aromatic.  Add in tofu puffs and carrots.  Stir fry for a minute, add in seasoning sauce.  Stir to mix and add in some water.  Bring to boil to cook the puffs.  Taste to adjust seasoning.
4. Lastly, add in the capsicum or chillies.  Stir until cooked and sauce is reduced.
5. Dish up to serve.

EZCR#132-ANG CHOW FRENCH BEANS

ANG CHOW FRENCH BEANS aka [STIR FRY FRENCH BEANS WITH RED YEAST RICE RESIDUM].  If you are familiar with red yeast rice residum [ang chow in Hokkien dialect], you may like to try out this recipe for a change. 

This is a healthy, good dish.  Aromatic and tasty stir fry French beans. I have skipped the waterchestnuts but with it would be great as waterchestnuts is sweet and crunchy.

You can cook this as a vegetarian dish by substituting the minced meat with dried gluten pieces and omit the chopped garlic.  I believe it would be a great vegetarian dish.

Ingredients

[serves 2-3]

200 gm French beans - cut 1 cm sections

30 gm carrots - cut small cubes

50 gm minced meat

1/2 tbsp each of chopped ginger and garlic

2-3 water chestnuts - peeled and diced [omit]

100 ml water

Seasoning

1 tbsp red yeast rice residum 

1 tbsp cooking wine

1/4 tsp salt

dash of msg

1. Marinate the minced meat with some salt and pepper.
2. Heat a non stick wok, saute chopped garlic and ginger until fragrant.  Add in minced meat.  Stir until firm.
3. Add in carrots and ang chow.  Stir fry to mix the ingredients well.  Add in seasoning and water.  Bring to boil.
4. Add in French beans, cover to cook for 1-2 minutes or until beans turn bright greenish in colour.
5. Remove cover, stir to mix well.  Cook until water is almost dry, drizzle in some sesame seed oil.
6. Dish up to serve.
   
   
   
   
   

EZCR#130 - KOCHA FLAVOUR EU P'NG [STEAMED GLUTINOUS RICE]

Love glutinous rice dish like rice dumplings [bak chang], nasi kunyit, lor mai gai or any savoury glutinous rice dishes?  This steamed savoury glutinous rice is just perfect to whet your appetite.  Moreover, you can cook in a small portion like in this recipe.  It is also quick to prepare compared to those I mentioned above.

A fragrant and tasty glutinous rice dish, not too greasy and of course, a traditional Chinese rice dish.

This Eu P'ng [in Chinese] can be eaten warm or at room temperature.  Tastes good with some sweet chilli sauce.

Ingredients

1 cup glutinous rice - washed, rinsed and soaked overnight or at least 4 hours, then drained

Other Ingredients

2 dried mushrooms - soaked and cut strips

1 tbsp dried prawns - rinsed a few times and drained

100 gm pork belly or shoulder meat - cut thin strips

a few slices ginger

2-3 tbsp shallot crisps

2 tsp sesame seed oil

Seasoning

3 tbsp light soy sauce

2 tbsp wine

1 tsp dark soy sauce

1/2 tsp sugar

1 tsp pepper to taste

dash of msg

1. Place rice in a steaming tray, sprinkle some water. Steamed rice in steamer for 30 minutes or until rice is cooked and soft.  Keep warm in steamer until required.
2. Heat a non stick pan with sesame oil, saute ginger slices until aromatic.  Add in mushrooms, meat and dried prawns.  Continue frying until ingredients are cooked and aromatic.  
3. Add in the seasoning, stir to mix well, add a little water if necessary.
4. Pour seasoning over steamed rice, add shallot crisps and stir to mix evenly.  Scoop rice into small bowls and invert onto serving plate to serve or in a large bowl.
5. Serve.
   
   
   
   
   

EZCR#129 - SAVOURY SWEET CHICKEN WINGS

This braised chicken wings taste savoury sweet with some basic seasoning ingredients easily available in most kitchens.  The preparation and cooking method is simple, quick and easy, yet the dish looks tempting and delicious.

 If you can get the butcher to tidy up the wings, preparing this dish is a breeze.    I got my regular butcher to cut off the end tip of the wings, removed the excess skin and fats of the drumlets  when I bought the wings from him.  This saves me much time.

Ingredients

6 chicken wings

1 stalk spring onions –cut ½ inch sections [keep some to add last]

1 red chilli – seeded and cut diamond shape

A few slices of ginger

200 ml water

Seasoning

2 tbsp each of tomato sauce, light soy sauce and cooking wine

1 tsp sugar

Salt to taste

1. Marinate chicken wings with some light soy sauce and pepper for 20 minutes.
2. Heat ½ tbsp oil in a non stick pan.  Swirl the oil and put the chicken wings to fry until brown.  Cover to cook on both sides. Push aside.
3. Add in ginger slices and spring onions until aromatic. Pour in the sauce, add red chilli.
4. Stir fry to coat well before adding water.
5. Bring to boil, cover and simmer over medium low heat until chicken wings are tender and cooked.
6. Remove cover and continue to cook till sauce is thick. Add salt to taste if necessary. Lastly, add in the remaining spring onions.
7. Dish up and serve.