Braised Chicken
I have been craving for this since the week before and I have to cook this no matter what.
Sigh..The taste will be nicer if I have all the ingredients at home and I have to make to with whatever I have. Alternatively, you can grab a packet of spices readily mixed from a Chinese Medical Hall, just tell them it's for "loh kuay"/braised chicken. Note: Instead of cinnamon powder, it'll taste nicer if you use cinnamon stick.
INGREDIENTS:
Half chicken
1 pkt of beancurd (diced)
3 eggs (cooked & shell removed)
3 garlic (whole)
1 bunch of chinese pasley/sop daun
2 tablespoon of sesame oil
3 tablespoon of light soy sauce
3 tablespoon of dark soy sauce
5 tablespoon of cinnamon powder
4 tablespoon of five spice powder
1 tablespoon of salt
800 ml of water
1 tablespoon of cornflour
Dash of pepper
DIRECTIONS - Rub salt, pepper, cinnamon powder and five spice powder onto the chicken and leave it aside.
- Heat sesame oil onto pan and sautee the garlic.
- Pan fry the half chicken, flip the chicken every 2 minutes.
- Add in water and add in remaining of the seasoning : light soy sauce and dark soy sauce.
- Using a ladle, pour the gravy repeatedly on the chicken for 5 minutes before turning to the other side for another 5 minutes.
- Let it boil for at least 15 minutes before adding beancurd and eggs. Add in cornflour mixture.
- Switch to small fire and let it simmer for another 15 minutes.
- Before serving, chop the chicken and garnishee with chinese pasley.
- To serve with piping hot rice!
Labels: chicken
Pocket Wantan
Similar to the Fried Wantan served in the eateries, Puncak/Cahaya at Far East Plaza
Tried these for my dinner theme last friday. Luckily it turned out nice and have plenty left for me to bring over my to my in laws' house the next day for them to try. It's more like a finger food than a main dish. Just remember to serve it while it's hot as it'll turn a little soggy when it's left on the table for long.
INGREDIENTS:
1 small turnip (grated)
1 carrot (grated)
1 bunch of Chinese Pasley/Sop Daun (chopped finely)
2 tablespoon of oyster sauce
1 pkt of wantan skin
1 tablespoon of cornflour
Dash of pepper
Oil
Sweet black sauce/kicap manis (thick) OR
Maggi Chili Sauce
DIRECTIONS:
- Mix the grated turnip and carrot into a bowl and drain away any remaining liquid.
- Add in the seasoning : pasley, oyster sauce, cornflour and pepper.
- Let the ingredients sit for at least 15 minutes. Drain away any remaining liquid.
- Add a teaspoon of the ingredients onto 1 piece of the wantan skin and fold all corners of the skin to resemble a square pocket.
- Deep fry the wantan in hot oil on small fire. Scoop out when it turns golden brown.
- To serve with sweet black sauce or maggi chilli sauce.
Labels: others
Wantan Noodles
You can also deep fry this wantan as finger food too!
My main course last friday and I must say the addition of the pasley and spring onion brings out the flavour of the prawn. Very frangrant and sweet! I chose to dice the prawn instead of mincing it for better crunchier texture. If you want, you can even add the prawn as it is without dicing or mincing. Even my 9-yo niece who don't take chinese food love this dish but she prefers the fried version. KIDS!!!
This is how it looks on the inside ~ YUMMY!!!
INGREDIENTS:
300 grams of grey prawn (diced)
2 slab of chicken breast (minced)
2 bunch of Chinese Pasley/Sop Daun (chopped finely)
1 bunch of spring onion (chopped finely)
1 tablespoon of sesame oil
2 tablespoon of light soy sauce
2 pkts of wantan skin
Dash of pepper
DIRECTIONS:
- Mix the prawn, chicken, pasley, spring onion into a bowl.
- Add in the seasoning : light soy sauce, sesame oil and pepper onto the ingredients. Mix well.
- Let the ingredients sit for at least 15 minutes.
- Add a teaspoon of the ingredients onto 1 piece of the wantan skin.
- Pull all the corners of the skin and twist, make sure the filling does not break out.
- Add into boiling water for 5 minutes.
- To serve with instant wantan noodles (mee kia), sliced fishcake and blanched Chye Xin/Sawi. You can get the instant wantan noodles from NTUC that comes with the sauce. I shall snap the cover of the noodles and post it up here.
Labels: others, seafood
Journal April 2
The theme for dinner tonight is Wantan and for that we are having Wantan Noodles and Fried Wantan. All different recipes from what I have previously posted here.
The lucky people?? My sis and my bro in law whom I persuaded them to cos Rynz can't make it at the eleventh hour and I didn't want to waste my ingredients. So too bad Rynz, next time for your Wantan craving ah....
Note to myself: Buy carrot
Labels: journal
Journal April
Lately I have been surfing for nice food blogs for new recipes as I am running out of ideas on what to cook!!! It's was almost like a crisis as I am wishing that we can dine out every night and so that my kitchen stove will be like a showroom kitchen. But looking (and tasting lah) at the amount of MSG that are loaded on my dinner or worst fed to my lil gal, I rather suffer depression of lack of recipes than to harm her health.
Ahaha...well I don't really care about our health lah since we have been eating rubbish during lunch every weekday already. Not say totally ignoring my organs but sometimes convenience does wins over every excuse of cooking at home.
I have stumbled upon a few wonderful food blogs and are going goo-goo-ga-ga over the photos. These are what i called great cooks when they can present a nice choreograph of fabulous food, sharp creative angled photos and précised recipes. Ahh...some people are just plain lucky to be able to cook well, bake well and are intelligent to concoct new recipes. Admire..admire..admire...envy..envy....envy... I just don't have the interest in baking nor do i have an oven at home. Why can't i have it all like them and how do I become like them??? Delicate fingers to bake & decor delicious cakes and a sensitive tongue for great cuisines?? A knick to whip up top-chef-like cuisines? *hmmpphmm.....dreaming*
I guess time, persistence and support are what I'm lacking...nevermind, i shall make do with whatever i have...anyway this food blog of mine is for my own recording purposes, perhaps next time i can pass on to my lil gal??? ;p
Labels: journal
Easy Cereal Prawn
The keyword to the success of this dish is Crunchy & Crispy.
Make sure the prawn is crispyfried till you can eat the whole prawn without peeling the skin.
INGREDIENTS:
300 gms of grey prawns (with shells and deviened)
1 tablespoon of butter
Half cup of curry leaves
1 pkt of instant cereal prawn mix
5 tablespoons of corn flour
2 tablespoons of pepper
oil
*Optional - chilli padi (chopped)
DIRECTIONS:
- Clean & remove the head of the prawn, you may keep it intact if you want.
- Marinate the prawns with cornflour and pepper.
- Deep fry the prawns in high fire. Drain and leave aside.
- Add the butter in a clean pan and throw in the curry leaves till they are crispy.
- Once the curry leaves curl up and turns darker, add in the cooked prawns (and chilli padi - optional*)
- Stir for 1 minute and add in the instant mix.
- Switch off the fire immediately.
Labels: seafood
Pearl Bean Soup
No salt & no MSG!
INGREDIENTS:
(2-3 serving)
500 grams of chicken (skin removed)
1 pkt of pearl bean
2 cloves of garlic (whole with skin intact)
1 potato (diced)
1 carrot (diced)
This is how a pearl bean looks like.
DIRECTIONS:
- Add the chicken parts into the boiling water.
- Add in the garlic, potato, carrot and pearl bean.
- Let it boil for at least 30 mins.
- You may add a dash of salt if you desire
Labels: soup
French Beans with Crunchy Shrimps
Dried shrimps, the more the merrier!!
My favourite dried preserved food. I often utilised in soups, veg or fry it with rice.
INGREDIENTS:
1 pkt of french beans (sliced slant)
2 tablespoon of dried shrimps (*DO NOT SOAK)
1 tablespoon of garlic (chopped)
½ teaspoon of oyster sauce
Black pepper
Oil
DIRECTIONS:
- Heat the pan and add in the dried shrimp
- Keep frying for 5 mins until it turns light brown.
- Scoop up the shrimps and leave it on a plate.
- Sautee the garlic in medium fire.
- Add in the french beans and switch off the fire after 3 mins in order retain the crunchiness of the veg.
- Place the crunchy shrimps on top of the veg.
Labels: others
Grandma's Veggie Rice
Another simple and healthy "fried" rice
As promised, I tried out my grandma's receipe last friday. Thank god it tasted the same as what my grandma used to cooked when I was young. One of my favourite dish of all time. I liked the turnout of the taste and texture, the delicious taste of the flavoured rice, the fragnant smell of the dried shrimps and the soft sweet taste of the long beans. All the sudden, I felt like I was being transported to my childhood days.
INGREDIENTS:
1 piece of chicken breast (diced)
1 bowl of long beans (sliced - about 3 cm each)
2 tablespoons of garlic (sliced)
2 tablespoon of dried shrimps
1 tablespoon of light soy sauce
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
Pepper
Half cup of water
2 cups of uncooked rice
DIRECTIONS:
- Add light soy sauce, sesame oil and pepper to chicken and marinade for at least 10 mins.
- Sautee the garlic and add in dried shrimps
- Add in diced chicken and long beans. Flavour it with oyster sauce.
- Stir fry for 5 mins and add in half cup of water.
- Wash the rice and add in the a little extra amount of water than usual in your rice cooker.
- Add in the chicken, long beans and dried shrimps into the rice cooker.- Ready to serve once the rice has been cooked.
- Ready to serve once the rice has been cooked.
Labels: chicken, others, Rice
