July 23, 2010
I like pumpkin. I miss the one which Mommy cooks with dried shrimp. It’s simple, delicious and healthy. It’s my first attempt and it tastes exactly the same as Mom’s *grins*
- 1/4 of a pumpkin (peeled, seeded and cut into pieces)
- a small handful of dried shrimp (washed and chopped finely)
- 3 cloves of garlic (chopped finely)
- a pinch of salt
- sugar to taste
- some oil for stir-fry
- some water
- Heat wok with some cooking oil.
- Add in chopped garlic. Fry until golden in colour then add in dried shrimp.
- Stir-fry dried shrimp until fragrant.
- Add in pumpkin, stir-fry for a while.
- Add in water just nice to cover the pumpkin. Let it boil for a while.
- Add in a little bit of sugar and a pinch of salt to taste.
- Cook until pumpkin is tender.
- Serve it hot.
December 11, 2008
Ju Hu Char
October 22, 2008
Stew Herbal Chicken
Herbal chicken with wolfberries & tong kwai
Stew bean curd & vegetables
Stew Bean Curd With Vegetables Ingredients
2 pcs Japanese Tau Foo
50g chicken meat (sliced)
30g carrot (sliced)
4 nos black mushroom (soaked)
4 nos young corn shoot (cut halves)
2 bush spring onions (cut 4cm length)
6 slices ginger
1 tbsp chopped garlic
10g snow peas
200ml chicken stock
2 tbsp oil
1/2 tsp salt
1 tsp sugar
1 tsp Chinese wine
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sesame seed oil
A dash of dark soy sauce (for coloring)
A dash of pepper
1 tbsp cornflour mixed with water
1. Heat work with enough oil. Pan fry Tao Foo till golden brown. Dish up and set aside.
2. In the same wok, saute garlic till brown. Add in chicken stock, all of the ingredients, seasoning and Tao Foo.
3. Simmer for about 5 minutes or till cooked.
4. Thicken with cornflour mixture.
5. Garnish with spring onions and serve hot.
September 19, 2008
Fried Bee Hoon
Char Koay Teow
Char Hor Fun
Sayur Lodeh (coconut milk stew vegetable)
Assam Pedas Fish
August 29, 2008
Grilled sausages and vegetable
Grilled corn on the cob
Mint sauce for grilled lamb
BBQ sauce for the sausages
Tamarind sauce for grilled fish (also suitable for any other kind of seafood)
August 19, 2008
Roasting is a cooking method that uses dry heat. This is another healthy cooking method apart from steaming because it requires very little oil. Slow roasting (200 degrees C) is the best to retain the moisture and the tenderness of the meat. During roasting, meats and vegetables are usually covered with butter or oil to reduce the loss of moisture by evaporation.
French roast chicken with roasted squash & potatoes
Chinese roast chicken
Chinese Roast Chicken Recipe
1 chicken drumstick
1 tsp 5-spice-powder
1/2 tsp sugar
A pinch of salt
1. Wash chicken drumstick.
2. Pat dry with kitchen towel.
3. Make a few slits on the chicken surface.
4. Marinate it with 5-spice-powder, sugar and salt.
5. Leave it over night in the fridge.
6. Place aluminum foil on a tray and put chicken on the aluminum foil.
7. Roast at 200 degrees C for 25 minutes.
*The time varies depending on the size of the meat.
August 7, 2008
Today’s topic is about steaming. Steaming is the best and the healthiest way of cooking method. There is no oil required and it is definitely nutritious. In fact, steaming is better than boiling. I love steamed food. Every weekend, Dad enjoys steaming fish for the both of us. Whenever I insist to do it, he will say ‘Papa cho’ (means Daddy will do it in Hokkien). Since I have gone through today’s lesson, I guess I have a better reason to steam for him next time.
Today, we cooked chicken rice, steamed and baked vegetable with white sauce and grated cheddar cheese and cawan mushi (savoury cup custard) for lunch, using the steaming method. We even made the chilli garlic sauce for the chicken rice from scratch. It is the most nutritious meal I have ever had after 5 weeks of studying here *grins* and I seriously like the cawan mushi. Let me share with you the recipe here as I find it very simple to make.
CAWAN MUSHI INGREDIENTS (make 4 to 5 small bowls)
30gm of chicken meat (cut into cubes)
Some shiitake mushroom (soaked in warm water till soft and sliced)
3 crab sticks
1/4 tsp of soya sauce
1/8 tsp of sugar
2 whole eggs (slightly whisk)
1 1/2 cup of chicken stock
A pinch of salt
1. Marinate chicken meat and mushroom then put them into small bowls.
2. Whisk eggs and chicken stock. Make sure your chicken stock is cool enough before adding it into your beaten eggs mixture.
3. Pour the mixture into the small bowls by going through a sieve.
4. Cover the bowls with plastic wrap/aluminium foil and place them on a hot steamer.
5. Steam at high heat for 1 to 2 minutes.
6. Turn low the heat and continue to steam for 15 minutes until the egg mixture is set.
Chilli garlic sauce for chicken rice
Steamed and baked vegetable with white sauce and grated cheddar cheese