Ingredients:
250gm chicken thighs (cut into bite-size)
1 big red onion (cut into slice)
1 1/2 tbsp black peppercorns (pounded) coarse
Seasoning:
1 tbsp light soya sauce
1/2 tbsp dark soya sauce
2 tsp cornflour
1/4 tsp salt
1/4 tsp pepper
1 tbsp sugar
Method:
1. Wash chicken meat, drain dry, sprinkle some salt then mix well, let it rest for half an hour.
2. After 1/2 hour, marinate with seasonings then put aside for another 1/2 hour.
3. Heat up the wok, add 2 tbsp oil, then fry the onions, until fragrant, add in black peppercorns to stir fry.
4. Add in marinated chicken pieces to fry until chicken cooked.
5. Ready to serve.
Thursday, January 24, 2008
Tuesday, January 22, 2008
Sour & Hot Soup (simple & easy)
Ingredients:
200gm meat (cut into strips)
100gm Needles mushrooms (soak tap water drain dry)
1 stalk coriander (cut into lengths 2 inches)
1 piece of Chinese Beancurd (orange label)- soak in hot water then cut into strips
5gm dried dark fungus (soak water, cut into strip)
Gravy:
1/2 tsp salt
1/2 tsp dark soya sauce
1/4 tsp sesame oil
1 tsp vinegar
1/4 tsp pepper
Thickening:
1 tsp tapicoa flour
1 tbsp water
Method:
1. Boil water, add dark soya sauce, then let it boil. Once boiling hot, add strip meat, needle mushrooms, dark fungus, beancurd strip, then cover let it boil.
2. After boiled, add thickening, let it boil, then serve.
3. When serve, pour white rice vinegar into bowl with pepper then add in the soup, then add seasame oil, coriander to taste.
200gm meat (cut into strips)
100gm Needles mushrooms (soak tap water drain dry)
1 stalk coriander (cut into lengths 2 inches)
1 piece of Chinese Beancurd (orange label)- soak in hot water then cut into strips
5gm dried dark fungus (soak water, cut into strip)
Gravy:
1/2 tsp salt
1/2 tsp dark soya sauce
1/4 tsp sesame oil
1 tsp vinegar
1/4 tsp pepper
Thickening:
1 tsp tapicoa flour
1 tbsp water
Method:
1. Boil water, add dark soya sauce, then let it boil. Once boiling hot, add strip meat, needle mushrooms, dark fungus, beancurd strip, then cover let it boil.
2. After boiled, add thickening, let it boil, then serve.
3. When serve, pour white rice vinegar into bowl with pepper then add in the soup, then add seasame oil, coriander to taste.
Sunday, December 23, 2007
Fried Vegetable Rice (shanghai style)
Ingredients:
2 bowl of cooked rice
100gm of xiao pai chye (green vegetable)
100gm of honey baked ham
2 tsp salt
1/8 tsp pepper
Method:
1. Cut honey baked ham into small slices then into small cubes.
2. Wash & drain dry vegetables, cut off the end-stem, follow the stem line cut it into strips then into small pieces. Put aside.
3. Hot wok, add 1 tbsp oil, add in ham cubes to fry until fragrant then add in vegetables to fry until well mix.
4. Add in cooked rice, salt, pepper to stir fry until fragrant, if possible toss it well then ready to serve.
2 bowl of cooked rice
100gm of xiao pai chye (green vegetable)
100gm of honey baked ham
2 tsp salt
1/8 tsp pepper
Method:
1. Cut honey baked ham into small slices then into small cubes.
2. Wash & drain dry vegetables, cut off the end-stem, follow the stem line cut it into strips then into small pieces. Put aside.
3. Hot wok, add 1 tbsp oil, add in ham cubes to fry until fragrant then add in vegetables to fry until well mix.
4. Add in cooked rice, salt, pepper to stir fry until fragrant, if possible toss it well then ready to serve.
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