Thai Omelette (Kai Jeow)

 

Ingredients: (serves 2)

2 eggs

40 g. ground chicken (mixture of breast and thigh)

1/2 tablespoon fish sauce

2 tablespoons cooking oil

Methods:

1. In a bowl, crack the eggs and beat lightly.
2. Add the ground chicken and fish sauce, then mix until evenly combined.
3. Heat oil in a saucepan over medium high heat.  Pour in the egg mixture.
4. Fry until golden on both sides.
5. Remove from the pan and serve hot with your favorite chili sauce.

I adapted this Simple Yet Yummylicious recipe from 'Rasa Malaysia' with slight adjustment to suit my cooking preference.

Masala Fried Fish

 

Ingredients:

1 piece fish fillet

1/4 tsp. salt

1/2 tsp. red chili powder

1/4 tsp. tumeric powder

1/2 tbsp. ginger garlic paste

1/2 tbsp. rice vinegar (can use lemon juice)

1 tbsp. rice flour

1 tbsp. cornflour

Cooking oil (for shallow frying)

Methods:

1. Clean and pat dry the fish.
2. In a small bowl mix salt, chili powder, tumeric powder, ginger garlic paste, vinegar, rice flour and cornflour.
3. Coat fish evenly and rest for 15 minutes.
4. Shallow fry on medium heat until golden and crisp.
5. Remove onto a serving dish and serve hot!

I adapted this recipe from 'Easy Homemade Recipes' by Linda Palma with slight adjustment to suit my cooking preference.

Stir-fried bok choy with scrambled eggs

 

Ingredients:

1 packet bok choy 

2 large eggs

1 red chili (washed and sliced)

1 1/2 tbsp. cooking oil (separate)

White pepper (to taste)

Salt (to taste)

1/2 tbsp. light soy sauce (to taste - add more if needed)

Methods:

1. Wash the bok choy.  You can roughly chop it or separate the leaves and stems for a different texture.  I did not cut the leaves from the stem, as the bok choy are of medium size.
2. In a bowl crack in the eggs.  Add a pinch of salt and pepper and whisk until combined.
3. In a medium heated wok add 1 tablespoon cooking oil.  Pour in the eggs and scramble until cooked through but still slightly moist.  Remove onto a plate and set aside.
4. In the same wok, add another 1/2 tablespoon of oil.  When the oil has heated up, add bok choy and stir fry for 2 minutes until wilted but still slightly crisp.  Add the sliced red chili and give it a stir to mix well.
5. Add the scrambled eggs back to the pan.  Stir to combine.  Season with light soy sauce and pepper to taste.  Give it a few quick stirs to ensure the seasoning are well coated into the eggs and bok choy.
6. Switch off heat and remove onto a serving plate.
7. Serve immediately.

I adapted this recipe from 'cooking tv.'

Stir-fried Kiam Chye

This is one favorite dish served on most Chinese dining table, quite frequently.  It goes well with either rice or porridge.  Each family have their own way of preparing this dish.  I came across an online recipe not so long ago, and decided to give a hand on it.  Wow!!! Love it!

Ingredients:

2 leaves kiam chye/pickled mustard greens (washed, soaked and sliced thinly)

1 small bowl sliced chicken breast

2 bird's eye chili (sliced)

1 large tomatoes (washed and cut)

1/2 thumb sized ginger (peeled and thinly julienned) 

1 tsp. chopped garlic (not in the picture)

2 tbsp. cooking oil

Seasonings: (amount add to taste)

Oyster sauce 

Light soy sauce

Sugar

Ground white pepper

Water (according to your preference)

Cornstarch slurry (1/2 tsp. cornflour + 1 tbsp. water)

Methods:

1. In a heated wok add cooking oil. Saute ginger and garlic until fragrant.  Add the chicken, stir fry for a quick minute, then add in the kiam chye and bird's eye chili.  Stir to combine.  Lastly add in tomato and all the seasonings, except the cornstarch slurry.  Stir to combine and taste for correct seasoning. Continue to let it cook for another minute, add in the cornstarch slurry, stir to mix and switch off heat.
2. Remove onto a serving plate and the dish is ready to be served!

This appetizing recipe is adapted from 'E - Touch Recipes' with slight adjustments to suit my cooking preference.

Steamed Soup Dumplings

This Soup Dumplings or commonly known as Wontons are a familiar dish in my home kitchen.  The Dumplings or Wontons are usually wrapped with meat and other ingredients and cooked in soup.  I love frying the wrapped Wontons in oil as well.  This time around, I try out this Soup Dumplings in individual bowls, and it's Simple Yet Yummylicious!

Ingredients: (serves 2)

250 g. minced chicken (mixture of thighs and breast)

1 sprig spring onion (cut finely)

1 tbsp. cooking oil

7 pieces dumpling skin (1 bowl with 4 pieces and another with 3)

Seasoning:

1/2 tsp. minced ginger

1/2 tsp. minced garlic

3/4 tbsp. oyster sauce

3/4 tbsp. sesame oil

1 tbsp. Shaoxing Wine

1 tsp. chicken stock granules

Dash of grounded white pepper

Chicken broth:

5 tablespoon water + 1/2 teaspoon chicken stock granules

(you can use store bought chicken broth)

Methods:

1. In a bowl add minced chicken and mix in all the seasonings.  Add spring onion and 1 tablespoon of cooking oil, mix well again and set aside.
2. Grease some oil at the bottom of the bowl or ramekin.  Wet dumpling skin with some water and place it in the bowl, followed by a layer of meat mixture and dumpling skin.  Then again repeat with meat mixture and another dumpling skin on top.  Total 4 dumpling skin and 3 layers of meat mixture. (For infor, I made 1 bowl/ramekin with 4 dumpling skin and another bowl with only 3 pieces.)
3. Lastly, add in 3 tablespoons of chicken broth to one of the bowl/ramekin with 4 dumpling skin, and 2 tablespoons to the other.
4. Steam at high heat for about 15 minutes.
5. Serve hot immediately topped with crispy shallots and garlic and some spring onion, and with my homemade Thai Sweet Chili Sauce.
6. Enjoy!

This delicious recipe is adapted from 'Anncoo Journal' with slight adjustments to suit my cooking preferences.

Fried fish in light sauce, shallot and ginger oil

Ingredients:

1 whole black pomfret (cleaned and pat dry with kitchen towel)

1/2 tsp. salt

1/2 tsp. chicken stock granules

2 tsp. cornflour

1 thumb sized ginger (peeled and thinly julienned)

5 shallots (peeled and thinly sliced)

Enough cooking oil

Sauce: (mix in a small bowl)

1/2 cup water

1 tsp sugar

3 tbsp. light soy sauce

Methods:

1. In a heated wok, add enough cooking oil for frying the shallot and ginger.  I fried them separately and dish onto a plate, then set aside.  Remove the oil onto a bowl.  Leave the wok for later use.
2. Add the salt and chicken stock granules to both sides of the fish and massage evenly.  Sprinkle cornflour to both sides of the fish to lightly coat the fish and shake off excess flour, if any.
3. In a medium heated wok, shallow fry the fish till golden brown on both sides, dish onto a serving dish and set aside.
4. In the same wok from (1), add 3 tablespoon of the shallot and ginger oil from (1) and once heated up, lower heat and pour in the sauce.  Stir till sugar dissolves and smell the caramelised aroma.  Pour the hot sauce over the fish and add the crispy fried shallots and ginger on top.
5. Serve with hot fluffy cooked rice. Enjoy!

This delicious recipe is adapted from Rosalia Chua with slight adjustments to suit my cooking preference.

Eggs Chicken Dumplings or Wontons

Making Wontons for meals have always been a favorite of my family.  Normally, we will use wonton skin to wrap, but recently, I came across an online recipe which uses eggs instead.  Having all the ingredients in my fridge, I decided to make this delicious and comforting dish.

Ingredients:

4 eggs (beaten)

Dash of salt

250 g. minced chicken (self minced with combination of thighs and breast)

2-3 dried shiitake mushrooms (soaked and sliced)

3 leaves of Chinese cabbage (washed and cut into pieces)

Cooking oil

Meat Marinade:

3/4 tbsp. light soy sauce

Dashes of ground white pepper

1 sprig spring onion (washed and chopped)

Sauce: (mix)

1 tbsp. light soy sauce

1 tbsp. oyster sauce

1/2 tbsp. cornstarch

1 bowl water (adjust according to preference)

Methods:

1. In a bowl, add minced chicken.  Add in the meat marinade and mix until well combined.
2. In a large bowl, crack in the eggs, add a dash of salt and whisk with a fork.
3. In a heated saucepan, add a tablespoon of cooking oil, swirl to coat the pan. Pour in a spoonful of egg, add the minced chicken on the second third side of the egg, use a spatula to flip one side of the egg over the meat, and flip it over another time, to securely cover it.  Remove into a plate and set aside.  Repeat with the remaining eggs and meat until all the ingredients are used up.  (You can make the egg dumplings bigger or smaller according to your own preference).
4. Using the same pan, add a tablespoon of cooking oil, saute garlic and mushrooms until fragrant, then add in the Chinese cabbage and give it a few stir to combine.  Then layer the egg dumplings over the top of the cabbage and mushrooms.  Pour the sauce mixture over the top.  Let it simmer until everything comes together.  The egg dumplings will soak up all that rich and fragrant broth.
5. Remove from heat and dish over a serving deep plate.
6. Serve with a bowl of fluffy warm rice.  It's so Yummylicious!

I adapted this yummylicious recipe from 'Cook n Plate' with slight adjustments to suit my cooking preference.