Ingredients
3 Chicken drumsticks (chopped into small pieces)
60g mooi heong salted fish (cut into small pieces, pan-fry)
3 slices of young ginger
1 fresh red chilli (sliced)
1 spring onion (white part, cut into section)
1 tbsp minced garlic
100g taufoo pok/beancurd puffs (halved)
400ml water
Seasoning:
1/2 tsp sugar
1/2 tbsp soya sauce
1 tsp chicken stock granules
Thickening: (mixed together)
1 tsp tapioca flour
1/2 tbsp water
Method:
1. Heat work with 2 tbsp oil and fry garlic & ginger.
2. Add in chicken pieces, and pre-fried salted fish pieces. Stir-fry till aromatic.
3. Add in taufoo pok, seasoning, spring onion and water. Braise till chicken meat is well cooked and very little gravy left.
4. Taste and adjust before add in red chillies and thickening. Dish up and serve hot with rice.
Friday, June 27, 2008
Potatoes with minced meat
Ingredients
2 potatoes (approx. 300g, peeled, sliced)
100g minced pork
300ml water
1 tbsp minced garlic
Marinade:
1 tsp salt
1 tsp sugar
1 tsp tapioca flour
Seasoning:
1/2 tsp dark soya sauce
1 tbsp oyster sauce
1/2 tsp salt, 1 tsp sugar
1/8 tsp pepper
Garnishing:
1 sprig spring onion (diced)
1 red chilli (diced)
Method:
1. Season minced pork with marinade for 30 mins.
2. Heat the wok with 2 tbsp of oil. Fry garlic and seasoned minced meat. Add in potato slices and stir fry well. Add in seasoning and water, cook till potatoes softened. Turn off heat.
3. Dish up and garnish before serving with rice.
(ref: Y3K recipes - Issue 33)
2 potatoes (approx. 300g, peeled, sliced)
100g minced pork
300ml water
1 tbsp minced garlic
Marinade:
1 tsp salt
1 tsp sugar
1 tsp tapioca flour
Seasoning:
1/2 tsp dark soya sauce
1 tbsp oyster sauce
1/2 tsp salt, 1 tsp sugar
1/8 tsp pepper
Garnishing:
1 sprig spring onion (diced)
1 red chilli (diced)
Method:
1. Season minced pork with marinade for 30 mins.
2. Heat the wok with 2 tbsp of oil. Fry garlic and seasoned minced meat. Add in potato slices and stir fry well. Add in seasoning and water, cook till potatoes softened. Turn off heat.
3. Dish up and garnish before serving with rice.
(ref: Y3K recipes - Issue 33)
Angled Loofah & Egg Dip 蛋花瓜丝
Ingredients
1 angled loofah (approx. 300g, peeled, cut into pieces)
2 eggs (beaten)
1 tbsp minced garlic
2 slices young ginger
30g flaked crabmeat
2 mushrooms (soaked, sliced)
200ml water
Seasoning:
1/2 tsp salt
1 tbsp oyster sauce
Method:
1. Heat the wok with 2 tbsp of oil, Fry garlic and ginger. Add in mushroom slices and loofah pieces. Cook till loofah becomes soft, add in seasoning.
2. Add in crabmeat and drizzle in beaten egg. Turn off heat and let egg set well.
3. Dish up & serve.
(ref: Y3K Recipes - issue 33)
1 angled loofah (approx. 300g, peeled, cut into pieces)
2 eggs (beaten)
1 tbsp minced garlic
2 slices young ginger
30g flaked crabmeat
2 mushrooms (soaked, sliced)
200ml water
Seasoning:
1/2 tsp salt
1 tbsp oyster sauce
Method:
1. Heat the wok with 2 tbsp of oil, Fry garlic and ginger. Add in mushroom slices and loofah pieces. Cook till loofah becomes soft, add in seasoning.
2. Add in crabmeat and drizzle in beaten egg. Turn off heat and let egg set well.
3. Dish up & serve.
(ref: Y3K Recipes - issue 33)
Tuesday, June 24, 2008
Steamed Spare Ribs with Water Chestnut
Ingredients
800g spare ribs (cut into pieces)
40gm chopped garlic
30gm chopped old ginger (more spicy)
Seasoning sauce
1/2 tbsp light soya sauce
1/2 tbsp sugar
1 tbsp cornflour
1 tbsp wine
1 tbsp spicy & hot bean paste
1 tsp chichen powder
1 tsp pepper
1 tsp sesame oil
5 tbsp water
Garnish:
2 stalk of spring onion (diced)
1 piece red chilli (shredded)
Method:
1. Add 1 tbsp wine to the spare rib, then 1/2 tbsp sugar, use chopstick to mix well.
2. Put 1 tsp pepper, 1 tsp chicken powder, 1/2 tbsp light soya, 1 tbsp spicy & hot bean paste, 5 tbsp water mix well into a bowl.
3. Then add to the pork rib, use chopstick to stir well and let it marinate for 15 mins or more, add sesame oil.
4. Before steaming, add 1 tbsp of cornflour to the spare ribs to mix together, then subsequent add in minced garlic & minced ginger.
5. Use chopsticks to stir them well, add in chopped water chestnut, mix for 5 - 10 mins.
6. Pour into a tray, use big fire to steam for 20 mins.
7. Garnish with spring onion & chilli to serve.
(Ref: Mdm Koh's restaurant cooking)
800g spare ribs (cut into pieces)
40gm chopped garlic
30gm chopped old ginger (more spicy)
Seasoning sauce
1/2 tbsp light soya sauce
1/2 tbsp sugar
1 tbsp cornflour
1 tbsp wine
1 tbsp spicy & hot bean paste
1 tsp chichen powder
1 tsp pepper
1 tsp sesame oil
5 tbsp water
Garnish:
2 stalk of spring onion (diced)
1 piece red chilli (shredded)
Method:
1. Add 1 tbsp wine to the spare rib, then 1/2 tbsp sugar, use chopstick to mix well.
2. Put 1 tsp pepper, 1 tsp chicken powder, 1/2 tbsp light soya, 1 tbsp spicy & hot bean paste, 5 tbsp water mix well into a bowl.
3. Then add to the pork rib, use chopstick to stir well and let it marinate for 15 mins or more, add sesame oil.
4. Before steaming, add 1 tbsp of cornflour to the spare ribs to mix together, then subsequent add in minced garlic & minced ginger.
5. Use chopsticks to stir them well, add in chopped water chestnut, mix for 5 - 10 mins.
6. Pour into a tray, use big fire to steam for 20 mins.
7. Garnish with spring onion & chilli to serve.
(Ref: Mdm Koh's restaurant cooking)
Monday, June 23, 2008
Olive Leaves Fried Rice
Ingredients
900gm cooked rice (3 cup rice)
100 gm mixed veg.
80gm olive leaves (4 tbsp)
80gm dried shrimps (soaked for 20 mins, wash, drain dry)
40gm chopped garlic
150gm roasted pork (diced)
Seasoning sauce:
1 tsp salt
2 tsp light soya sauce
1 tbsp sesame oil
1 tbsp pepper powder
Garnishing:
3 stalks spring onion (diced)
2 red chillies (shredded)
Method:
1. Add seasoning sauce to the cooked rice & mix well.
2. Heat up 3 tbsp oil to fry dried shrimps until fragrant, add in chopped garlic to fry together, add in olive leaves, fry until fragrant.
3. Add in mixed veg., add in seasoned cooked rice to fry, until the rice jumping, add in charsiew to stir fry until well-mixed.
4. Off fire, garnish with chilli & spring onion to serve
(ref: Mdm Koh's restaurant cooking)
900gm cooked rice (3 cup rice)
100 gm mixed veg.
80gm olive leaves (4 tbsp)
80gm dried shrimps (soaked for 20 mins, wash, drain dry)
40gm chopped garlic
150gm roasted pork (diced)
Seasoning sauce:
1 tsp salt
2 tsp light soya sauce
1 tbsp sesame oil
1 tbsp pepper powder
Garnishing:
3 stalks spring onion (diced)
2 red chillies (shredded)
Method:
1. Add seasoning sauce to the cooked rice & mix well.
2. Heat up 3 tbsp oil to fry dried shrimps until fragrant, add in chopped garlic to fry together, add in olive leaves, fry until fragrant.
3. Add in mixed veg., add in seasoned cooked rice to fry, until the rice jumping, add in charsiew to stir fry until well-mixed.
4. Off fire, garnish with chilli & spring onion to serve
(ref: Mdm Koh's restaurant cooking)
Sunday, June 22, 2008
Old cucumber Soup
Ingredients
1 old cucumber abt 1 kg, seeded and cut into large pieces with skin
1/2 large dried squid
10 red dates, soaked and seeded
500g pork bones, blanched
salt & pepper to taste
Method
1. Cut the squid into half, length-wise, cut one half into 2 cm pieces and wash them thoroughly.
2. Place all the ingredients into a large pot and add water to cover. Bring to boil and simmer for 2 - 3 hours.
3. Add salt & pepper to taste.
1 old cucumber abt 1 kg, seeded and cut into large pieces with skin
1/2 large dried squid
10 red dates, soaked and seeded
500g pork bones, blanched
salt & pepper to taste
Method
1. Cut the squid into half, length-wise, cut one half into 2 cm pieces and wash them thoroughly.
2. Place all the ingredients into a large pot and add water to cover. Bring to boil and simmer for 2 - 3 hours.
3. Add salt & pepper to taste.
Three-coloured carrot Soup
Ingredients
2 large carrots, cut into chunks
1 green radish, cut into chunks
1 white radish, cut into chunks
2 sweet corn cobs, cut into thick slices
500g pork bones, or 2 chicken breast with bones, blanched
1/4 piece of large dried squid
salt & pepper to taste
Method
1. Cut the dried squid into half, length-wise and cut into 2 cm pieces and wash them thoroughly.
2. Put all the ingredients, into a large pot. Add water to cover. Bring to boil and simmer for 2 hours.
3. Add salt & pepper to taste
2 large carrots, cut into chunks
1 green radish, cut into chunks
1 white radish, cut into chunks
2 sweet corn cobs, cut into thick slices
500g pork bones, or 2 chicken breast with bones, blanched
1/4 piece of large dried squid
salt & pepper to taste
Method
1. Cut the dried squid into half, length-wise and cut into 2 cm pieces and wash them thoroughly.
2. Put all the ingredients, into a large pot. Add water to cover. Bring to boil and simmer for 2 hours.
3. Add salt & pepper to taste
Salted Vegetable Soup
Ingredients
2 pieces of salted pickled mustard green, soaked for 15 mins
2-3 preserved plum (shantou brand)
500g pork bones blanched
2-3 tomatoes, quartered - removes seeds
salt & pepper to taste
Method
1. Place all the ingredients into a large pot and add water to cover.
2. Bring to boil and simmer for 1 1/2 - 2 hours. Add salt & pepper to taste.
2 pieces of salted pickled mustard green, soaked for 15 mins
2-3 preserved plum (shantou brand)
500g pork bones blanched
2-3 tomatoes, quartered - removes seeds
salt & pepper to taste
Method
1. Place all the ingredients into a large pot and add water to cover.
2. Bring to boil and simmer for 1 1/2 - 2 hours. Add salt & pepper to taste.
Lotus Root Soup
Ingredients
1 long lotus root, cleaned and thickly sliced
500g pork bones, blanched
1/2 large dried squid
10 red dates, soaked and seeded
salt & pepper to taste
Method
1. Cut the dried squid into half, length-wise, and cut one half into 2 cm pieces and wash them thoroughly. Keep the other half for future use.
2. Place all the ingredients into a large pot and add enought water to cover. Bring to boil and simmer for 2-3 hours. Season to taste.
1 long lotus root, cleaned and thickly sliced
500g pork bones, blanched
1/2 large dried squid
10 red dates, soaked and seeded
salt & pepper to taste
Method
1. Cut the dried squid into half, length-wise, and cut one half into 2 cm pieces and wash them thoroughly. Keep the other half for future use.
2. Place all the ingredients into a large pot and add enought water to cover. Bring to boil and simmer for 2-3 hours. Season to taste.
Minced Pork steamed with salted fish
Ingredients
250g minced pork
1/4 tsp starch mixed with 2 tsp water
1/4 tsp sugar
1/4 tsp sesame oil
2 tbsp water
1/8 tsp soya sauce
1/8 tsp pepper
1/8 tsp salt
2 cm salted fish, soak overnite and pan-fried until crispy
2 cm ginger, cut into strips
Garnishings
1 stalk of parlsey (cut)
1 chilli (cut into strips)
Method
1. Mix the minced pork with 2 tbsp of water, then add in starch liquid, sesame oil, soya sauce,salt and pepper. The spread and press into a metal plate or bowl.
2. Cut the salted fish into small pieces and scatter on top of the meat, scatter ginger strips on the top and drizzle with oil, steam for 10-15 mins
3. Garnish with parlsey and chilli before serve.
250g minced pork
1/4 tsp starch mixed with 2 tsp water
1/4 tsp sugar
1/4 tsp sesame oil
2 tbsp water
1/8 tsp soya sauce
1/8 tsp pepper
1/8 tsp salt
2 cm salted fish, soak overnite and pan-fried until crispy
2 cm ginger, cut into strips
Garnishings
1 stalk of parlsey (cut)
1 chilli (cut into strips)
Method
1. Mix the minced pork with 2 tbsp of water, then add in starch liquid, sesame oil, soya sauce,salt and pepper. The spread and press into a metal plate or bowl.
2. Cut the salted fish into small pieces and scatter on top of the meat, scatter ginger strips on the top and drizzle with oil, steam for 10-15 mins
3. Garnish with parlsey and chilli before serve.
One-pot Chicken Rice
Easy & Simple
Ingredients
250gm chicken thighs meat (boneless) cut into bite-size
1 tsp oyster sauce
1/2 tsp sesame oil
1/4 tsp soya sauce
1/8 tsp pepper
1/2 cm ginger, grated
1 tbsp huatiao
5 pieces chinese dried mushrooms
1 1/2 cup uncooked rice,
1 1/2 cup hot water
Method
1. Marinate the chicken meat with oyster sauce, sesame oil, soya sauce, pepper, ginger, wine and set aside for 30 mins to 1 hour.
2. Soak the diced mushrooms with 1/4 tsp oyster sauce, 1/8 tsp soya, 1/8 tsp pepper, water covering the mushroom, bring to simmer until the sauce is almost dry.
3. Mix the mushrooms with the marinated chicken
4. Steam the rice for 10 mins under hot boiling water, then after 10 mins, pour in the chicken with the mushrooms then give a quick stir. Cover the steamer lid, and let it continue to steam for another 15 mins. Then it will be ready to serve.
Ingredients
250gm chicken thighs meat (boneless) cut into bite-size
1 tsp oyster sauce
1/2 tsp sesame oil
1/4 tsp soya sauce
1/8 tsp pepper
1/2 cm ginger, grated
1 tbsp huatiao
5 pieces chinese dried mushrooms
1 1/2 cup uncooked rice,
1 1/2 cup hot water
Method
1. Marinate the chicken meat with oyster sauce, sesame oil, soya sauce, pepper, ginger, wine and set aside for 30 mins to 1 hour.
2. Soak the diced mushrooms with 1/4 tsp oyster sauce, 1/8 tsp soya, 1/8 tsp pepper, water covering the mushroom, bring to simmer until the sauce is almost dry.
3. Mix the mushrooms with the marinated chicken
4. Steam the rice for 10 mins under hot boiling water, then after 10 mins, pour in the chicken with the mushrooms then give a quick stir. Cover the steamer lid, and let it continue to steam for another 15 mins. Then it will be ready to serve.
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