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.