Ingredients:
150g spinach or kow ki chye(removes stems and wash)
1 egg (beaten)
200g Minced pork
20 pieces fishballs
1 pkt of soft silken toufu (soak in hot water)
4 bowls stock or water (1 bowl = 250 ml)
salt to taste
Seasoning for minced pork
1 tsp light soya sauce
1/4 tsp pepper
1 tbsp cornflour
(abve 3 item mixed well with minced pork then add in 1/2 tsp sesame oil)
Method:
1. Bring water to boil, add 1 piece chicken stock cube to make stock soup.
2. Once water boiling hot, add in the minced pork, then let it cooked.
3. When the minced pork is cooked, add in toufu, fishballs, when fishballs float up, remove the fishballs put onto a plate
4. Add in spinach then when it turn to more greenish, off fire.
5. Pour in the beaten egg and cover.
6. After 5 mins, ready to serve.
Saturday, January 26, 2008
Thursday, January 24, 2008
Black Pepper Chicken
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.
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.
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.
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