Fried Vegetables with fishball
Ingredients:
1 tbsp chopped garlic (4 cloves)
5 fishballs cut into quarters
Wongbok cut to slices
1 carrot cut to strips
1 stem of cai sim
5 canned button mushroom sliced
Method:
1. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic till fragrant.
2. Add fishballs to stir fry.
3. Add sliced button mishrooms. Stir fry.
4. Add vegetable to stir fry. Cover lid ( I use Esiway wok) till smell comes out.
Sunday, November 14, 2010
Thursday, November 11, 2010
Teriyaki Stir Fry
Teriyaki Stir Fry
Ingredients:
500 gm lean beef strips/500 gm chicken breast fillet strips
1tbsp canola oil
1tsp crushed/minced garlic
1 tsp sliced ginger
1 red capsicum, sliced
2 sticks celery
50gm mushrooms, sliced
¼ cup teriyaki sauce (mirin and soy sauce)
Ingredients:
•1/8 cup soy sauce
•1/8 cup mirin (sweet rice wine)
•*(soy sauce : mirin = 1:1)
•1/2 Tbsp sugar
Preparation:
Combine all ingredients in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn down the heat to low and simmer for a couple minutes. Stop the heat and cool the mixture. Store the sauce in a clean bottle in the refrigerator.
*If you don't have mirin, you can substitute sake and sugar for mirin. The ratio of sake to sugar is 3 to 1. Adjust the amount of sugar, depending on your preference.
How to:
1. Mix beef strips/chicken strips with half oil, garlic and ginger
2. Heat wok (or frypan) on high.
3. Stir-fry beef strips/ chicken strips in small batches for 1-2 minutes. Remove when cooked and allow wok to reheat before stir-frying next batch
4. Heat remaining oil in wok. Stir-fry capsicum, celery and mushrooms for 1-2 minutes. Return stir-fried meat.
5. Stir in teriyaki sauce. Allow to heat through for 1-2 minutes.
Ingredients:
500 gm lean beef strips/500 gm chicken breast fillet strips
1tbsp canola oil
1tsp crushed/minced garlic
1 tsp sliced ginger
1 red capsicum, sliced
2 sticks celery
50gm mushrooms, sliced
¼ cup teriyaki sauce (mirin and soy sauce)
Ingredients:
•1/8 cup soy sauce
•1/8 cup mirin (sweet rice wine)
•*(soy sauce : mirin = 1:1)
•1/2 Tbsp sugar
Preparation:
Combine all ingredients in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn down the heat to low and simmer for a couple minutes. Stop the heat and cool the mixture. Store the sauce in a clean bottle in the refrigerator.
*If you don't have mirin, you can substitute sake and sugar for mirin. The ratio of sake to sugar is 3 to 1. Adjust the amount of sugar, depending on your preference.
How to:
1. Mix beef strips/chicken strips with half oil, garlic and ginger
2. Heat wok (or frypan) on high.
3. Stir-fry beef strips/ chicken strips in small batches for 1-2 minutes. Remove when cooked and allow wok to reheat before stir-frying next batch
4. Heat remaining oil in wok. Stir-fry capsicum, celery and mushrooms for 1-2 minutes. Return stir-fried meat.
5. Stir in teriyaki sauce. Allow to heat through for 1-2 minutes.
Fishball and Watercress with Red dates
Fish ball and Watercress with Red Dates
Ingredients:
10 fresh fish balls
200g watercress, seperate leaves from stems, washed, soaked and drained
4 dried Chinese red dates
1 Chinese Soup spoonIkan Bilis
Method:
1. Wash off the saltiness of dried ikan bilis
2. Put red dates and ikan bilis to a litre of water and bring to a boil for about 10-20 mins
3. Add stems of watercress and simmer for 10 min or bring to a boil and put into thermal pot
4. Add the leaves when soup boils again
5. Add the fishballs to cook. When fishball floats, they are ready.
6. Watercress is cooked when it turns a dark green. Bring up heat to a boil just before turning off the fire.
Ingredients:
10 fresh fish balls
200g watercress, seperate leaves from stems, washed, soaked and drained
4 dried Chinese red dates
1 Chinese Soup spoonIkan Bilis
Method:
1. Wash off the saltiness of dried ikan bilis
2. Put red dates and ikan bilis to a litre of water and bring to a boil for about 10-20 mins
3. Add stems of watercress and simmer for 10 min or bring to a boil and put into thermal pot
4. Add the leaves when soup boils again
5. Add the fishballs to cook. When fishball floats, they are ready.
6. Watercress is cooked when it turns a dark green. Bring up heat to a boil just before turning off the fire.
Wednesday, November 10, 2010
Dou Miao soup with minced meat
Dou Miao soup with minced meat
Ingredients (serves 4):
200g Dou Miao
100g minced meat
1tbsp wolfberries
1 egg
Pepper to taste
Method:
1. Heat up a wok. Saute some minced garlic and onions. Fry minced meat in a little oil, breaking it into little pieces.
2. Add about a litre of water and bring to a boil and then lower to a simmer, before adding the Dou miao.
3. Crack egg into soup or if using salted egg, cut yolk into small pieces. Add yolk to soup. Beat up white and add the mixture into the simmering soup. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Ingredients (serves 4):
200g Dou Miao
100g minced meat
1tbsp wolfberries
1 egg
Pepper to taste
Method:
1. Heat up a wok. Saute some minced garlic and onions. Fry minced meat in a little oil, breaking it into little pieces.
2. Add about a litre of water and bring to a boil and then lower to a simmer, before adding the Dou miao.
3. Crack egg into soup or if using salted egg, cut yolk into small pieces. Add yolk to soup. Beat up white and add the mixture into the simmering soup. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Wolfberry leaves soup with minced meat
Wolfberry leaves soup with minced meat
Ingredients (serves 4):
200g boxthorn leaves
100g minced meat
1tbsp wolfberries
1 egg
Pepper to taste
Method:
1. Strip the leaves from the thorny stems, reserve and rinse.
2. Heat up a wok and fry minced meat in a little oil, breaking it into little pieces.
3. Add about a litre of water and bring to a boil and then lower to a simmer, before adding the boxthorn leaves.
4. Crack egg into soup or if using salted egg, cut yolk into small pieces. Add yolk to soup. Beat up white and add the mixture into the simmering soup. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Ingredients (serves 4):
200g boxthorn leaves
100g minced meat
1tbsp wolfberries
1 egg
Pepper to taste
Method:
1. Strip the leaves from the thorny stems, reserve and rinse.
2. Heat up a wok and fry minced meat in a little oil, breaking it into little pieces.
3. Add about a litre of water and bring to a boil and then lower to a simmer, before adding the boxthorn leaves.
4. Crack egg into soup or if using salted egg, cut yolk into small pieces. Add yolk to soup. Beat up white and add the mixture into the simmering soup. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Hairy Marrow with dried scallops Soup
Hairy Marrow with dried scallops Soup
Ingredients:
30g dried scallops, rinse and soak in sufficient water to cover
2-3 dried mushrooms soaked in sufficient water to cover
250g pork loin bones
2-3 slices ginger
1 hairy marrow, cut into slices and halved again like semi circles
1100-1200ml water
Method:
1. Blanch pork loin bones with boiling water. Drain and set aside.
2. Bring water to boil and then add in all ingredients.
3. When the water is boiling, add in 2 tbsp of tiparos fish sauce for taste and boil another 10 min then transfer to thermal pot.
Ingredients:
30g dried scallops, rinse and soak in sufficient water to cover
2-3 dried mushrooms soaked in sufficient water to cover
250g pork loin bones
2-3 slices ginger
1 hairy marrow, cut into slices and halved again like semi circles
1100-1200ml water
Method:
1. Blanch pork loin bones with boiling water. Drain and set aside.
2. Bring water to boil and then add in all ingredients.
3. When the water is boiling, add in 2 tbsp of tiparos fish sauce for taste and boil another 10 min then transfer to thermal pot.
Honey baked Chicken Wings
Ingredients:
8 Chicken Wings (I use Sakura)
Seasoning (mixed)
1 tbsp light soy sauce
1 tbsp oyster sauce
A dash of pepper
1-2 slices of ginger cut to juliennes
2 tbsp honey
1/2 tsp dark soy sauce
Method:
Pat chicken dry and place in a big bowl or plastic container. Pour in seasoning and toss well to coat (give chicken a good massage). Refrigerate marinated chicken wings, preferably overnight or at least 5 -6 hours. Just before grilling, drizzle some oil on the marinated chicken. Stir well to blend.
Line a try with aluminium foil and grill chicken wings in a pre heated oven at 200C on ventilated double grill mode for 20-25 min. After about 10-12 minutes, turn the chicken wings to let it grill on the other side. grill until chicken is nicely brown.
*you can slice some potatoes and put them on the foil first and put the wings on top of the potatoes. then u get baked potatoes too :)
8 Chicken Wings (I use Sakura)
Seasoning (mixed)
1 tbsp light soy sauce
1 tbsp oyster sauce
A dash of pepper
1-2 slices of ginger cut to juliennes
2 tbsp honey
1/2 tsp dark soy sauce
Method:
Pat chicken dry and place in a big bowl or plastic container. Pour in seasoning and toss well to coat (give chicken a good massage). Refrigerate marinated chicken wings, preferably overnight or at least 5 -6 hours. Just before grilling, drizzle some oil on the marinated chicken. Stir well to blend.
Line a try with aluminium foil and grill chicken wings in a pre heated oven at 200C on ventilated double grill mode for 20-25 min. After about 10-12 minutes, turn the chicken wings to let it grill on the other side. grill until chicken is nicely brown.
*you can slice some potatoes and put them on the foil first and put the wings on top of the potatoes. then u get baked potatoes too :)
Fried Vegetables, minced pork with macaroni
Fried Vegetables with macaroni
Ingredients:
1/2 cup Macaroni
1 tbsp chopped garlic (4 cloves)
250gm mince pork
Wongbok cut to slices
1 carrot cut to strips
1 stem of cai sim
5 canned button mushroom sliced
Seasoning for minced pork:
1/2 tsp light soya sauce
1/2 tsp sesame oil
a pinch of corn flour mix with water
Method:
1. Use a large pot, add water and put macaroni to boil till al dente..
2. Drain off water and run through cold water to stop cooking.
3. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic till fragrant.
4. Add mince pork to stir fry.
5. Add sliced button mishrooms. Stir fry.
6. Add vegetable to stir fry. Cover lid ( I use Esiway wok) till smell comes out.
Scoop Macaroni in a bowl and scoop veg over. Voila!
Vegetables with macaroni
You can also put the macaroni into the veg and mix together :)
Ingredients:
1/2 cup Macaroni
1 tbsp chopped garlic (4 cloves)
250gm mince pork
Wongbok cut to slices
1 carrot cut to strips
1 stem of cai sim
5 canned button mushroom sliced
Seasoning for minced pork:
1/2 tsp light soya sauce
1/2 tsp sesame oil
a pinch of corn flour mix with water
Method:
1. Use a large pot, add water and put macaroni to boil till al dente..
2. Drain off water and run through cold water to stop cooking.
3. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic till fragrant.
4. Add mince pork to stir fry.
5. Add sliced button mishrooms. Stir fry.
6. Add vegetable to stir fry. Cover lid ( I use Esiway wok) till smell comes out.
Scoop Macaroni in a bowl and scoop veg over. Voila!
Vegetables with macaroni
You can also put the macaroni into the veg and mix together :)
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