Baked Chicken Wings

As usual, I don't use actual measurements when comes to marinating, same goes to cooking other dishes except baking cakes and biscuits. Senses plays an important role in cooking, thus the more we practice the better our skills will be and we will enjoy the fun of it to the fullest! However, I will try to put my imagination into deep thoughts as I figure out the amount of marinating ingredients to use for this dish and hope it will be as accurate as the dish which I've put before you, or else try to improve on the seasoning after your first attempt, as this is what cooking is all about.  So let me begin....

How to go about:

1. Prepare 6 chicken wings: clean, drain and put in a bowl.
2. Mix together: 1 tsp salt, 1 1/2 tbsp oyster sauce, 3/4 tbsp sugar, 1/2 tsp grounded pepper and drizzle a bit of dark soya sauce.
3. Pour the mixture (2) over the chicken wings, mix and rub well.
4. Cover and marinate for at least few hours to let the marinate seeps through thoroughly. I will repeat the 'mix and rub' of (3) during marinating.  I prefer to leave it overnight.
5. Arrange the marinated chicken wings in an Aspen Convention Oven and bake at 180 degree Celsius until golden brown, then turn over the wings, brush with the leftover marinating juice and bake till cook.  Serve!

Note: This baked chicken wings should have the taste of sweetness from the sugar and off course the correct seasoning from the oyster sauce and salt.  We can always adjust by putting more or reduce during marinating to suit our individual taste buds.  

Black vinegar spare ribs

Ingredients:
500g spare ribs (washed and drained)
Enough oil for deep-frying

Marinade:
1 tbsp plain flour
1 tbsp corn flour
1 egg
1 tsp bicarbonate of soda
1/2 tsp salt
3 tbsp water

Sauce:
1 1/2 tbsp black vinegar
2 tbsp tomato sauce
1 tbsp worcestershire sauce
1/2 tbsp chilli sauce
1 1/2 tbsp sugar
4 tbsp water

Methods:

1. Combine the ribs with the marinade ingredients, mix well and marinate for few hours in the fridge to let the flavors seeps through well.
2. In a deep wok, heat up enough oil, deep-fry the marinated ribs over medium heat till golden brown, dish and drain.
3. In a clean heated wok, pour in all the sauce ingredients and bring to boil, taste for correct seasoning, then add in the ribs, mix till well combined, dish up and serve.

Note:  The sauce should just be enough to coat the deep-fried pork ribs.  Before adding the pork ribs into the sauce, it is best that we give it a taste as each person's taste buds differs from one to the other.  Adjustments can be made as per individual's preference at this stage.

Mee Sua Soup

Mee Sua signifies long life in Chinese custom and in my childhood days I remember my mum who never miss cooking a bowl of sweetened mee sua soup with two hard-boiled eggs on the early morning of me and my sibling's birthday.  Though today, this custom is still being practice by some Chinese family but noodles are being more commonly used when comes to celebrating birthdays.  

However, Mee Sua is still a popular wheat noodles among the Chinese families today, and the methods of cooking varies from one household to another.  I would like to share my own 'signature mee sua dish' and hope it will savor your taste buds as much as mine.....

Ingredients:
1 portion of dried mee sua
8 slices of chicken meat/pork
1 egg
1/2 tbsp kei chi (wash and drain)
2 stalks of kai lan (cut into sections)
1 knob ginger (shredded)
1/2 tbsp cooking oil
1/2 tbsp sesame oil
1 bowl water (add more if needed)

Marinade:
1 tsp soy sauce
1/2 tbsp corn flour

Seasoning:
Salt (to taste)
Msg (to taste)
1/2 tbsp Chinese rice wine

Methods:

1. Marinate chicken or pork slices with soy sauce and corn flour, put aside for later use.
2. Heat both oil in a wok over medium heat, fry the shredded ginger till golden brown, dish and drain.
3. Add water into the same wok and once it comes to a boil add the marinated chicken/pork and kei chi, continue to cook till the meat is cooked through.
4. In another wok boil about 1 1/2 bowl of water, drizzle with a bit of cooking oil and once the water starts boiling add in the dried mee sua.  Stir well with chopsticks for about one minute, dish, drain and put into a big bowl.
5. To continue on with the soup, add seasoning, taste to get the correct seasoning, then add in kai lan give it a quick stir, finally crack in the egg.  Once it comes to a boil off the heat and pour the soup over the cooked mee sua.
6. Topped with fried ginger of (2) and serve immediately.

Note:  During serving, more rice wine can be added depending on your own preference.  I always enjoys this simple dish of mee sua for lunch, especially when I need to cook only one portion for myself.  Cooking a meal for one can be quite a lazy effort at times, so that is what I love most about this 'Simple yet yummylicious' dish!

Bitter gourd with minced pork and salted black bean

Ingredients:
1/2 bitter gourd (sliced)
1/4 cup minced pork
1/2 onion (sliced)
1 tsp garlic (chopped)
1 tsp salted black beans
1/4 cup water (add more if needed)
1 tbsp cooking oil

Seasoning:
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tsp chicken stock granules (to taste)

Methods:

1. Heat 1 tbsp oil in wok, saute garlic and salted black beans until fragrant, then add in minced pork and fry for 1/2 minute.
2. Add bitter gourd, stir well and add in onions, seasoning and water. 
3. When the dish comes to a boil taste for correct seasoning.  Cook a further 1 to 2 minutes till bitter gourd is soft to your liking.
4. Dish and serve.

Note:  For a more colorful dish, add some chopped or thinly sliced red chillies just before the dish is off from the heat.  

Fuzhou fish ball with glass vermicelli soup

Ingredients:
(A) For the fish ball
150g fish paste
1 egg white
1/4 tsp salt

(B) For the soup
1 bundle glass noodles (soak and drain)
Some green vegetables
1 shallots (sliced)
1 garlic (chopped)
1 1/2 bowls of water

(C) For the fillings
80g minced pork
1/2 tbsp corn flour
1/2 tsp sesame oil
Salt (to taste)
Dash of grounded pepper

Seasoning:
1 tsp chicken stock granules
Salt (to taste)
Dash of grounded pepper

Topping:
Crispy shallots and garlic

Methods:

1. To make the fish ball, refer to my recipe "Fish ball and fish cake" dated November 15th.
2. For the fillings, mix all the ingredients together till well combined.  Roll into small balls and arrange them on a greased plate and steam for 5 minutes, remove and set aside to cool.
3. Wrap the meatballs with fish paste of (1) and shape into larger balls.  
4. Boil the fish balls in boiling water till it floats to the surface, dish up and put aside.
5. Heat 1 tbsp of oil in a clean wok, saute shallots and garlic until lightly brown and fragrant, add in water and bring to a boil.
6. Add in fish balls, glass noodles, chicken stock granules and salt and taste for correct seasoning.
7. When the soup comes to another boil add green vegetables and dash of grounded pepper.  
8. Remove from heat and serve with crispy shallots and garlic which I've posted in my earlier blog dated 31st October.

Note:  Excess fish balls can be stored in freezer and reuse as and when needed.  This clear soup is healthy, however if you prefer a more flavorful soup you can use pork broth or chicken broth.  

Chicken Stew with potato and carrot

Ingredients:
300g chicken (cut into bite-size pieces)
1 1/2 tbsp light soy sauce
2 small size potato (peeled, cut into thicker pieces)
1/2 red carrot (peeled, cut into thicker pieces)
2 tsp plain flour
1 1/2 tsp chicken stock granules (to taste)
1 1/4 cup water (add more if needed)
1/4 cup cooking oil

Methods:

1. Marinate chicken pieces with 1 1/2 tbsp light soy sauce, leave in the fridge till time of cooking.
2. Heat 1/4 cup cooking oil in a wok, lightly brown chicken pieces using medium heat, dish and drain.
3. Remove oil from pan, leaving 2 tsp, stir-fry 2 tsp plain flour over low heat for 1 minute.
4. Add 1 1/4 cup water and bring to boil.  Add potato, red carrot, chicken and chicken stock granules, stir well, cover with lid and let it simmer until chicken, potatoes and red carrots are tender. During simmering stir often to ensure that the dish is properly cooked through.  Taste also for correct seasoning.
5. Serve hot with freshly cooked rice.

Note: The sauce of this dish goes well with a plate of freshly cooked rice, it's so yummy!!

French beans with preserved radish and minced meat

Ingredients:
200g french beans (cut into 2 or 3 sections)
1/4 cup minced pork
2 tbsp chopped preserved radish (wash and drain)
1 1/2 tbsp dried prawns (soaked and chopped)
1 tbsp garlic (chopped)
1 tbsp red chilli (chopped)
2 tbsp cooking oil

Seasoning:
1 tbsp soya bean paste
1 tbsp light soy sauce
1 tsp sugar
dash of grounded pepper
50ml water (add more if needed)

Methods:

1. Scald the french beans in hot oil for a few seconds, dish and drain off excess oil.
2. In a clean wok, heat up 2 tbsp oil, saute chopped garlic, preserved radish and dried prawns until fragrant.
3. Add in the minced meat and stir well, then add in french beans, chopped red chilli and seasoning.  Stir-fry till well combined and cooked.  Taste for the correct seasoning.
4. Dish on a serving plate and serve.

Note:  If you do not scald the french beans with oil, during stir-frying more water needs to be added to enable the french beans to cook through and a slightly longer time is needed to cook.  

Crunchy deep-fried chicken tender

What you need to do?

• Clean and cut chicken tenderloin into evenly long pieces and marinate with grounded pepper and chicken stock granules for at least few hours, which I normally will leave it overnight in the fridge.
• Ingredients to get ready and place in separate bowls or plates before deep-frying (1) enough corn flour (2) 1 egg, lightly beaten (3) enough breadcrumbs.
• Heat enough oil in a deep wok for deep-frying.
• Dust the marinated chicken tenderloin with corn flour, dip into the egg and coat with the breadcrumbs and deep-fry in medium-low heat till slightly brown, dish. Deep-fry the tenderloin in batches and don't over-crowd the wok.
• When all is done, increase the heat of the oil, put all the fried chicken tender back into the hot oil and let it fry for one minute, turn well so as not to burn the meat, off the heat, dish and drain on absorbent paper.
• Transfer to a serving plate and it's ready to serve!

Note:  This crunchy chicken tender makes yummy finger-food! It has always been my family's favourite way of cooking when comes to having leftover chicken tenderloin. Always remember that breadcrumbs will get burnt easily, so when deep-frying ensure the heat is right.  

Chicken chops with crispy golden garlic

Ingredients:
3 pieces boneless chicken thigh
5 pips garlic (peeled and coarsely pounded)


Marinade:
1/4 tsp salt
1/2 tbsp oyster sauce
1 tbsp LP sauce
1/2 tsp chicken stock granules
1 tbsp water

Methods:

1. Trim off fat from the thigh meat, wash and slice the thicker meat into two to get an even thickness.  Cut into 2 inches size pieces and pour over marinade to marinate for few hours in the fridge to let the seasoning seeps through well into the meat.
2. Heat 2 tbsp of oil in a wok and fry the pounded garlic in medium-low heat till fragrant, golden and crispy, dish into a bowl.
3. In the same wok, add more oil if necessary to shallow fry the marinated chicken thigh till cooked and dish into a serving plate.
4. Sprinkle the crispy golden garlic on top of the chicken thigh and serve.

Baked beans with meatballs and potatoes

Ingredients:
1 cup minced meat
1/2 onion (chopped)
1/2 tsp chicken stock granules
1 tbsp corn flour
1 potato (cubed)
1 small tin baked beans

Seasonings:
1 tbsp tomato sauce
1 tbsp chilli sauce
3 tbsp water
Dash of pepper
Salt (to taste)

Methods:

1. In a big bowl mix minced meat with chopped onions, chicken stock granules and corn flour until firm and shape into balls of your preferred sizes.
2. Heat 4 tbsp cooking oil in a wok, fry potato till lightly brown, dish and drain on absorbent paper.
3. Using the same wok fry the meat balls in medium heat till light brown,
4. Spoon out excess oil leaving about 1/2 tbsp in the wok with the fried meat, then add in fried potatoes, baked beans and all the seasonings.
5. Stir till well combined and simmer for 1 minute, dish and serve.

Note: The sauce of the baked beans and additional tomato and chillie sauces that seeps into the meat and the potato are delicious to the palate.  I serve this dish to my mum and she enjoys it!  It's "Simple Yet Yummylicious."

Thai style sweet-sour-spicy fish

Ingredients:
1 fish
5 slices ginger
2 pips garlic (peeled and sliced)
1/2 onion (shredded)
2 red chillies (cut into long strips)
1 tbsp corn flour mixture to slightly thicken the sauce
5 tbsp cooking oil

Marinade:
1/2 tsp salt
1/2 tsp pepper
1/2 tbsp shao hsing wine

Seasonings:
1 1/2 tbsp lime juice
1 tbsp sugar (to taste)
Salt (to taste)
1 tbsp fish sauce
1/2 cup water

Methods:

1. Clean fish, cut two slits on both sides, pat dry with kitchen paper, marinate, set aside for at least one hour to let the marinade seeps through.
2. Heat cooking oil in a wok, fry the fish over medium heat until fish has browned on both sides, turn up heat to finish cooking, dish, drain on kitchen paper and put on a serving plate.
3. Remove oil and leave 1 tbsp in the wok, fry ginger and garlic slices until lightly brown, stir in onions and chillies and fry until fragrant.  Add seasonings and bring to a boil, taste for correct seasoning, then add corn flour mixture to slightly thicken the sauce.
4. Scoop the sauce onto the fish and serve immediately.

Notes:  I have always been wanting to try a hand on Thai fish recipe.  Read a recipe recently, and with available fish sauce in my fridge I've decided to cook this dish with some amendments to improvise the dish to suit the taste of my family. The sweet-sour-spicy taste of the sauce is yummylicious and really boost our taste buds - YUM!

Rice vermicelli

Rice Vermicelli which is commonly known as Beehoon or Bihun in Malaysia is one of the popular dish available in almost any food stalls, food courts, canteens of offices and schools, restaurants, hotels, and not to mention in most home kitchens. It can be cooked in many different ways and styles, from a simple Kolo Beehoon, which is a popular breakfast favourite of many, to stir-fried, either dry or with sauces and it is also deep-fried untill crispy to compliment some restaurant dishes. Who could ever imagine such a simple ingredient to work wonders in the kitchen??  Well, it really does!

(1)  Kolo Beehoon

What you need?

• 1 piece rice vermicelli (serves 2)
• some green leafy vegetable of your choice (washed, quick boil, drain)
• 1/2 cup mince pork
• 1 tbsp chopped garlic
• 1 1/2 tbsp oyster sauce
• 1/2 cup water
• some ready made cha siew (sliced)
• fried shallots and garlic oil
• crispy shallots and garlic (for topping)

Seasoning:

Light soy sauce

How to cook?

1. Boil water in a wok with a drizzle of oil, add in the rice vermicelli, stir and boil for few minutes till soft but not over-cooked, dish and drain on colander.
2. Add 1 tbsp oil in wok, saute chopped garlic until fragrant, then add in minced pork and fry till colour changes.
3. Add in water and oyster sauce, stir well to mix till cooked, dish into a bowl together with the sauce.

To serve:

1. Get ready two bowls.
2. Into each bowl put 1/2 tbsp fried shallots and garlic oil, add in 1/2 tsp light soy sauce, about a tbsp of the sauce from the minced pork, rice vermicelli and stir till well mixed.
3. Arrange the green vegetables, cha siew and minced pork over the rice vermicelli and top with fried shallots and garlic.  Serve!

(2)  Stir-fried rice vermicelli

Ingredients:

• 2 pieces rice vermicelli
• 1/2 red carrot (peeled and coarsely shredded)
• 1/2 cup prawns (shelled and deveined)
• 1/2 cup chicken breast (sliced)
• 1/4 round cabbage (shredded)
• 3 shallots (sliced)
• 5 pip garlic (chopped)
• 3 tbsp cooking oil
• enough water for cooking

Marinade:

1 tsp light soy sauce

1/2 tbsp corn flour

Seasoning:

• 4 tbsp light soy sauce
• 2 tbsp oyster sauce
• Dash of pepper
• Salt (to taste)

Methods:

1. Soak rice vermicelli in water until loosen and slightly soft, drain on colander.
2. Marinate sliced chicken breast with the marinade ingredients and set aside.
3. Add oil in wok, saute shallots and garlic in medium heat till fragrant, add chicken breast and stir-fry, then add prawns and quick stir.
4. Next add in the cabbage and carrot, quick stir, then add in rice vermicelli and give it a good stir and adding water gradually, at the same time drizzle in light soy sauce and oyster sauce while stirring.
5. Taste for correct seasoning and sprinkle with pepper when the dish is done.  Dish and serve.

Stewed chicken with carrot and mushrooms

Ingredients:
2 chicken thigh
6 dried Chinese mushrooms (soak, cut off tip and leave whole)
1 red carrot (cut into chunk)
1 stalk spring onion (cut into 1 inch length)
4 slices ginger
1/2 tbsp shao hsing wine
1 tbsp cooking oil
200ml water (add more if needed)

Marinade:
2 tbsp dark soy sauce
1 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper

Methods:

1. Rinse chicken, cut into bite-size pieces and marinate, mix well and set aside for one hour.
2. Heat oil in a wok and saute ginger slices until fragrant.  Add in the mushrooms and fry for a few minute, then add chicken and fry until the meat is firm.  Stir in shao hsing wine and quick fry to mix, then add carrot and water.  
3. When it comes to a boil, continue to braise over low heat.  Add in more water if needed during braising and taste for the correct seasoning.
4. When the chicken is tender and the sauce has reduce, stir in spring onion, mix well, dish and serve.

Stir-fried Kai Lan

Kai Lan which is also known as Chinese broccoli or Chinese kale is eaten widely in Chinese cuisine.  It is popularly stir-fried with garlic or ginger; can also be cooked as soup; boiled and mixed with oyster sauce, fried onion and garlic; and as an ingredient to compliment other dishes.

Here's two simple stir-fried Kai Lan dishes to share....

(1)  Stir-fried Kai Lan with prawns

Ingredients:

1/2 kg kai lan

1/4 cup red carrot (peeled and sliced)

1/3 cup prawns (peeled and deveined)

2 shallots (sliced)

3 pip garlic (chopped)

1 1/2 tsp chicken stock granules

2 tbsp water

2 tbsp cooking oil

Methods:

1. To prepare kai lan, separate the leaves from the stems, peel the hard part of the stem, wash and soak in water for one hour.  Drain, cut into pieces and for the stems cut it slanting for easy cooking.  Separate the leaves from the stems and set aside.
2. Heat oil in wok, saute shallots and garlic until fragrant, add in the stems, stir-fry for 1 minute, then add in carrot and prawns and mix well.
3. Add in kai lan leaves and chicken stock granules, give it a quick stir and add in 2 tbsp of water.
4. Fry for a further half minute, off the heat, dish and serve.

(2)  Stir-fried kai lan with meat

Ingredients:
1 bunch kai lan
1/4 cup chicken breast meat (sliced)
1/2 tbsp light soy sauce
1 tsp corn flour
some red carrot (sliced)
6 slices ginger
1/2 tbsp cooking oil
1 tsp sesame oil
2 tbsp water


Seasoning:
1/2 tbsp light soy sauce
1/2 tbsp shao hsing wine
1/2 tsp chicken stock granules

Methods:

1. Use the same method to prepare kai lan as the dish above, but cut the leaves and stems into bigger pieces and separate them.
2. Marinate the chicken breast meat with 1/2 tbsp of light soy sauce and corn flour to get that smooth and soft texture after cooked.
3. In a wok, heat both the oil using medium heat, saute the ginger slices till fragrant, then add the chicken meat and stir well.
4. Add in the stems of the kai lan and red carrot, stir for 1 minute, then add the leaves.
5. After few quick stir, add the seasonings and stir till well combined and add in water.
6. When the vegetables are cooked through, off the heat, dish and serve.

Spicy braised chicken feet

Ingredients:
20 pieces chicken feet
6 dried chillie (rinsed and cut into sections)
2 tbsp salted soya bean (chopped)
6 slices old ginger
6 pip garlic (peeled and leave whole)
2 stalks lemongrass (shred finely)
2 star anise

Seasoning:
2 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp caster sugar
water

Methods:

1. Wash, pat dry with kitchen towel and deep-fry till golden brown.  Dish and drain.
2. Heat 1 tbsp cooking oil in a wok, saute salted soya bean in low heat for a minute, then add in the rest of the other ingredients and fry well till fragrant.
3. Add in chicken feet and give it a quick stir-fry, then add in seasoning.  For the water, put enough to cover over the chicken feet.  More can be added during braising. Turn to high heat and once it comes to a boil off the heat and transfer to a deep clay pot and continue braising with lid on.
4. Taste for correct seasoning, if you prefer more seasoning, sprinkle some salt to continue braising till chicken feet is soft and the sauce has reduced.
5. Serve hot with white rice.

Note:  If you prefer the sauce to be slurry, thicken with a bit of corn flour mixture.  I have about 1/3 cup of extra sauce, so I serve it separately in a small bowl.

Sweet and sour Garoupa

When cooking 'sweet and sour fish' I prefer using Garoupa or another of which is black pomfret. The sweet and sour sauce also varies from one home-cook to another.  In this write-up I have two different sauces to share, hope you all enjoy it as much as my family.

Ingredients:

• 1 garoupa (not in picture)
• 2 tomato (diced)
• 1/2 onion (diced)
• 1/3 cucumber (deseeded and diced)

Marinade:

• 1 egg
• 1 tsp salt
• Dash of pepper

Sauce: (mix well in a bowl)

• 3 tbsp tomato sauce
• 2 tbsp chilli sauce
• 1 tbsp vinegar
• 3 tbsp sugar (add more if needed)
• 1 tsp salt (to taste)
• 1 cup water (add more if needed)

For coating: (mix well)

• 1/3 cup tapioca flour
• 1/3 cup plain flour

Methods:

1. Wash the fish, slit open from the stomach and wipe dry.  Rub the marinade onto the fish and let it stand for at least 2 hours letting the marinade seep through well.
2. Heat up enough oil for deep-frying the fish. 
3. Coat the fish with the flour mixture, deep fry in medium heat till crispy on both sides.  Dish and place on a serving plate.
4. In a clean wok heat up 2 tbsp oil, stir-fry onion, tomato and cucumber for about 1/2 minute, then add in the sauce ingredients and bring to a boil.  Taste for the correct seasoning, then off the heat and pour the sauce over the fish and serve immediately.

This next dish is even much simpler, in terms of preparing the fish, the marinating process as well as the sauce.  This will be the sweet and sour fish I prepare if I fall short of the sauce ingredients such as cucumber or tomato and off course not to mention if I prefer to cook a simpler dish or with a slight change of flavour and taste.

How to go about?

• after I clean the fish I'll just cut few slits on both side and rub some salt over to marinate.
• I dust the fish with tapioca or corn flour and deep-fry until both sides are crispy and golden brown.
• for the sauce, I will saute 1 tbsp or more chopped garlic in medium heat oil for about 1/2 minute (don't let it brown), then pour in the pre-mix sauce mixture which comprises roughly of 3 tbsp tomato sauce; 1/4 tsp salt; 1 tbsp sugar; 1 tsp corn flour and 1/2 cup of water.  Stir well and once the sauce thickens pour over fish and serve immediately.

Note:  The measurement of the sauce ingredients above are just my rough estimate as I normally use my instinct when I cook this dish.  For your cooking, please do taste before serving to get the correct seasoning of your preference, which is sourish-sweet and slightly salty.  

Braised salted vegetable (kiam chai) with pork belly

Who could resist this appetizing dish of salted vegetable with pork belly??  This is a popular dish of the Chinese community and it goes well with a bowl of white porridge and even a plate of hot rice.  I believe different home-cook have their own method of cooking it, but the bottom line is 'A yummy and delicious dish of salted vegetable with pork belly!' Here's mine to share.....

Ingredients:
2 to 3 bunch salted vegetable/kiam chai
1 strip pork belly with skin
4 shallots (peeled and sliced)
4 pip garlic (peeled and chopped)
Water (for braising)
1 1/2 tbsp cooking oil

Seasoning:
1 tbsp light soy sauce (to taste)

Methods:

1. Wash the salted vegetable well in few changes of water, squeeze dry and slice thinly.
2. Boil the pork belly for about few minutes, drain, sprinkle some salt over and let it stand for about 15 minutes, then cut into slightly larger pieces.
3. In an oil less wok fry the salted vegetable using medium heat for few minutes, dish and put aside for later use.  
4. In a clean heated wok drizzle a bit of oil, add in the pork belly and stir-fry till slightly brown, dish into a plate.
5. In the same wok add in the remaining oil, saute shallots and garlic until fragrant, then add in the salted vegetable and fry till well combined.
6. Add in the pork belly, stir to mix, then add in water to cover the salted vegetable and pork belly and cover with lid to braise under medium-low heat.
7. Stir in between braising, add more water as and when needed and taste for correct seasoning.  Add in the light soy sauce after tasting as some salted vegetables are saltier than others.  
8. Braise till the pork belly and salted vegetable are well cooked, dish and serve.

Note:  The leftover of this dish can be stored in containers in a fridge and re-heat to warm up as and whenever we want to eat it.  

Mixed fried eggs

Based from my personal experience in the kitchen, EGGS comes in handy when I find myself having limited time to prepare dishes for a meal.  If I feel tired of eating meat and fish, I will also resort to eggs as a replacement for my protein dish.  Egg dishes are simple to prepare but they taste yummy!  Here's a simple egg dish to share.....

What you need?

• 1/2 cup of thinly sliced cha siew 
• 1/2 red carrot (peeled and stripped)
• 2 dried mushrooms (soaked and shredded thinly)
• 1/2 onion (peeled and sliced thinly)
• 1 red chilli (deseeded and finely shredded)
• 2 eggs (not in the picture) - lightly beaten

Seasoning:
1/2 tsp chicken stock granules
1/2 tbsp light soy sauce
Salt (to taste)
Dash of pepper

Few simple steps:

1. Heat up 1 1/2 tbsp cooking oil in wok, add onion and mushroom, fry for 1 minute, then add in shredded red carrot and stir till well combined.
2. Add in shredded red chilli and sliced cha siew, quick fry then add in the lightly beaten egg and stir briskly.
3. Add in seasoning, stir fry till well combined and taste to get the correct seasoning.
4. Dish and serve.

Stewed chicken with Chinese sausage

Ingredients:
1/2 chicken (cut into bite-size pieces)
5 button mushrooms
1 pair Chinese sausage (soak with hot water, peel off the skin and sliced)
5 pips garlic (remove skin and leave it whole)
5 shallots (remove skin and leave it whole)
1 tbsp oil
1 cup water (add more if needed)
1 stalk spring onion (cut into sections)

Seasoning:
2 tbsp light soy sauce
1 tbsp shao hsing wine
1/2 tbsp sesame oil
1/2 tbsp oyster sauce
Dash of pepper

Methods:

1. Heat 1 tbsp oil in wok, saute garlic and shallots until fragrant, then add in chicken and stir-fry well.
2. Add in Chinese sausage, button mushroom, water, seasoning and bring to a boil.
3. Lower the heat and stew, stirring occasionally, add more water if needed and taste for correct seasoning.  If you prefer a more salty or tasty dish, sprinkle a bit of salt or else the seasonings should be enough.
4. Cook till the sauce is thick and chicken are cooked through, then add spring onion, mix well, dish up and serve.

Curried tamarind chicken

This chicken dish which I am going to share is a dish of '3-generations', so to speak! This simple home-cooked dish which was cooked by my late mum-in-law's mother many long years ago, was then brought down to her and finally I get to cook it in my home kitchen, what a blessing! Though this dish comprises of only few simple ingredients, but it takes me quite a while to master it well, especially when comes to strike a good balance to it's curried-sourish-sweet-salty taste and flavour.  

Ingredients:

2 chicken thigh

1 tbsp cooking oil

Marinade & Seasoning:

2 tbsp tamarind

1 cup water

1 tbsp curry powder (watch brand)

1/2 tsp sesame oil

1/2 tsp salt 

3 1/2 tbsp sugar

1/2 tbsp dark soya sauce

Methods:

1. Clean chicken thigh and chop into bite-size pieces and put in a big bowl.
2. Mix the tamarind with 1 cup water to obtain juice.
3. Add all the marinade and seasoning ingredients into the chicken pieces, mix till well combined and leave aside till cooking.
4. Heat 1 tbsp oil in a wok, add in the chicken pieces and the sauce, stir-fry, then put the lid on.
5. Open the lid to turn over the chicken from time to time till the chicken are cooked and the sauce has thicken. (Add a bit more water if the sauce is too dry and the chicken meat is not fully cooked yet.)
6. Dish on a platter and serve with rice.

Note:  I prefer to have some sauce with the chicken to eat with rice.  I remember when I was helping out with the cooking for my late mum-in-law, she always requested for 'dry' as that's her preference.  The taste of this dish is very appetizing and it's irresistible.   

Deep-fried prawns

Ingredients:
12 medium-size prawns
1/4 tsp chicken stock granules
1/4 tsp grounded pepper
Enough oil for deep-frying

Batter:
3/4 cup plain flour
1/2 tbsp baking powder
Dash of salt and pepper
1 tsp cooking oil
Water

Methods:

1. Peel prawns but with tails intact, deveined and season with grounded pepper and chicken stock granules for half hour.
2. Mix the dry batter ingredients together with water slowly, then add oil, stir till well combined, ensuring there is no lumps  The consistency of the batter should be slightly thick but will still flow from the spoon when tilted.
3. Heat up enough oil in a deep wok till medium heat.
4. Coat prawns with the batter and deep-fry till lightly brown, dish.  Repeat till all is done.
5. Increase the heat, then put all the fried prawns back into the hot oil and quick fry while stirring for 1 minute.
6. Dish, drain on absorbent paper and serve immediately.

Note:  (1) Deep-fried prawns must be served immediately to enjoy the crunchiness of the batter on the outside as well as the soft hot prawns on the inside.  If eaten cold the batter will be softer and the prawn's texture becomes harder and not to mention it won't be as tasty as eaten hot.  (2) Batter for frying prawns differs from one home-cook to another, but I still prefers my own 'Signature' style!

Stir-fried Chinese leek with roast pork and beancurd

Ingredients:
4 stalks Chinese leek
1/2 cup roast pork
1 piece beancurd
1 red chilli
1/2 tbsp garlic (chopped)
3 tbsp cooking oil
1/3 cup water (add more if needed)

Seasoning:
1/2 tbsp oyster sauce
1/2 tsp chicken stock granules
1/2 tbsp shao hsing wine
1/2 tsp dark soy sauce
Dash of sesame oil
Dash of pepper

Methods:

1. Prepare leek by discarding the outer layer hard leaves, cut into sections wash and soak in water for a while, drain.
2. Cut roast pork into slightly thicker slices and red chilli into diamond shape.
3. Cut the beancurd into slightly thicker slices and pan-fry with a bit of oil, drain and put aside for later use.
4. Heat 3 tbsp oil in a wok, fry garlic in medium heat until fragrant, add roast pork and fry well, then add in leeks and stir till well combined.
5. Drizzle shao hsing wine, stir then add water and the remaining seasonings to cook over low heat for about 2 minutes.
6. Add beancurd and red chilli, stir well and cook for a further 3 minutes.
7. Dish and serve with fresh cooked rice.

Stir-fried arrowroot/nga gu with Chinese leek and sausage

This imported bulb-like tuber is only available in the market a month or two before the Lunar New Year.  Yesterday morning, as I was thinking what vegetables to buy and cook for dinner, then all of a sudden I saw this arrowroot or known as 'nga gu' in Chinese, and not having to give any second thought, I grab hold of some and there they are, waiting to be cooked in my home kitchen.  Come to think of it, they really comes in early this year!

I love cooking it with Chinese leek and sausages or even with slice pork or chicken meat. It is a simple dish but yummy.  Here's to share.....

Few simple ingredients:

• 4 bulbs nga gu (peel and sliced)
• 3 stalks Chinese leek (peel off the hard leaves and sliced)
• 2 Chinese sausages (soak with hot water, peel off the skin and sliced)

• 1 tbsp shallots (sliced)
• 1/2 tbsp garlic (chopped)
• 1 1/2 tbsp oyster sauce
• 1/2 tsp grounded pepper
• 1/4 cup of water 
• Cooking oil

Few simple steps to cook:

1. In a clean wok heat 3 tbsp oil till medium heat, arrange the nga gu slices in batches, turning over till both sides are lightly brown, dish and drain till all is complete.
2. With the left over oil saute shallots and garlic till fragrant, add in Chinese sausages and saute well.
3. Add in Chinese leek, give it a quick stir, then add in nga gu and after few stir, if the dish is too dry, sprinkle a bit of water over and add in oyster sauce.
4. When all are well combined add the rest of the water and let it simmer for 1 to 2 minutes, stirring from time to time.
5. When the dish is almost dry sprinkle the pepper over give it another quick stir to mix and off the heat.
6. Dish and serve hot with rice.

Note:  This arrowroot also makes good and yummy home-made chips.