Vegetarian Buddha's Delight

I love stir-frying cellophane or glass noodles with or without meat, with combination of eggs, cabbages, carrots, dried black fungus and dried shiitake mushrooms.  Recently, I came across an online recipe which is a Vegetarian Dish and it uses red fermented  bean curd, and this is indeed a recipe which really captivates me.  I have been looking forward to cook this dish, and it didn't take me long to do so.... here's to share...

Ingredients:

2 bundles glass noodles (soaked to softened and drain)

3 dried shiitake mushrooms (soaked and sliced)

1 handful Black fungus (soaked and drained)

1 bowl beech mushrooms

5 leaves Napa cabbage (washed and cut)

1 packet Baby corn (washed and halved vertically)

1/2 Red carrot (peeled and sliced)

For cooking:

3 cubes Red fermented bean curd (mashed into paste)

4 slices ginger (peeled)

1 tbsp. cooking oil

1/2 tbsp. Sesame oil

Sauce:

1 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. sugar (to taste)

1/2 tsp. salt

1/4 tsp. ground white pepper

Methods:

1. Briefly blanch all the vegetables in boiling water and set them aside.
2. In a wok, heat a tablespoon of cooking oil and saute the sliced ginger.  Add the fermented bean curd paste and stir until fragrant.  Remove the sliced ginger.
3. Add all the vegetables into the wok and pour in the sauce ingredients.  Give it a quick stir.
4. Create a small space in the center of the vegetables and add the softened glass noodles.  Cover the wok with a lid and let it simmer for a few minutes to allow the flavors to absorb.
5. Once the vegetables are tender, drizzle with sesame oil and stir to combine.
6. Remove the dish onto a serving plate and enjoy!

This delicious recipe is adapted from 'jaida_ow' with slight adjustments to suit my cooking preference.

Spicy Terung Asam Fish Soup

It has been quite a long while since I last cook this appetizing dish.  One morning as I was doing my grocery shopping at a popular Supermarket, I saw some Terung Asam, so immediately I grab hold of it and there it goes... A bowl of Simple Yet Yummylicious 'Spicy Terung Asam Fish Soup' for our lunch!!

This is my very own recipe of Signature Terung Asam Fish Soup which can be obtain by clicking this link here.

Hope you all enjoy this appetizing dish as much as I do.  It always calls more more rice, so if you cook this dish, make sure to cook more rice ~ sluuurrrp ~

Chicken Chop Suey

 

Ingredients:

100 g. chicken thighs (without skin - thinly sliced)

2 shallots (peeled and sliced) - can use onion

2 cloves garlic (peeled and chopped)

1 stalk celery (sliced)

2" carrot (peeled and sliced thinly)

6 florets broccoli (cut into 2-3 pieces if each floret is big)

2 tbsp. cooking oil 

Marinade:

1/2 tbsp. Shaoxing wine

Dash of salt

1 tsp. cornflour

Sauce:

1/4 cup water (chicken broth) - add more if you prefers to have more sauce

1/2 tbsp. oyster sauce

1/2 tsp. rice wine vinegar

1/2 tsp. Shaoxing wine

1/2 tsp. sesame oil

1/2 tsp. dark soy sauce (Optional, for color)

1/4 tsp. brown sugar 

1/4 tsp. chicken stock granules

Dash of white/black pepper

1 tsp. cornflour

Methods:

1. In a bowl, combine the sliced chicken, Shaoxing wine, salt and cornflour.  Mix until everything is evenly coated and set aside.
2. Combine all the sauce ingredients and stir until the sugar and cornflour are fully dissolved.  Set aside.
3. In a large saucepan heat 1 tbsp. cooking oil over medium-high heat until hot.  Add the chicken to the saucepan in a single layer and separated the pieces with spatula.  Cook the chicken on one side until it begins to brown.  Flip and cook the other side until cooked all the way through.  Transfer the chicken to a plate and set aside.
4. In the same pan, add the remaining 1 tbsp. cooking oil, add shallot/onion to the pan.  Stir and cook until just begin to brown, then add garlic and stir fry for a few seconds to release the aroma.
5. Add the celery and carrot, stir-fry to cook off excess moisture.  Then add in broccoli and stir to combine.
6. Stir the sauce again and pour it into the pan.  Add the chicken back into the pan and toss to combine everything.  Cook until sauce is thickened.
7. Transfer everything to a serving plate.
8. Serve hot with a plate of freshly cooked fluffy rice!

This recipe is adapted from 'Omnivore's Cookbook' by Maggie Zhu with slight adjustments to suit my cooking preference.

Braised pork belly in soy sauce

 

Ingredients:

4 pieces pork belly (3" long)

3 slices ginger (peeled)

2 stalks spring onion

1 stick cinnamon

3 pods star anise 

2 pieces bay leaves (dried)

Braising liquid: (mix in a bowl)

2 tbsp. light soy sauce

3/4 tbsp dark soy sauce (add more if your sauce is not dark)

1 tbsp. Shaoxing wine

1/2 tbsp sugar (to taste)

3/4 cups water (add more if needed)

Methods:

1. Rinse the pork slices and wipe dry with kitchen paper.  Use a fork to pierce the pork belly pieces all over - this helps them cook faster and absorb more flavor.
2. Heat a dry pan over high heat.  Add the pork belly slices and sear both sides until light golden.  No oil is needed as the pork will render its own fat.
3. Add the ginger, spring onion, cinnamon stick, star anise and bay leaves to the pan.
4. Reduce the heat to medium and pour in the braising liquid. Give it a stir to mix.
5. Cover with a lid and braise until the pork is fully cooked.  In between braising, turn the pork belly over to ensure even cooking.
6. Uncover the pan, turn the heat to high and reduce the sauce, spooning the sauce continuously over the pork to glaze it.
7. Remove the pork belly onto a plate, slice the pork belly into bite-sized pieces and serve!

Braising in progress..

Pork belly before slicing

This Simple Yet Yummylicious recipe is adapted from 'cicili.tv' with slight adjustment to suit my cooking preference.

Nian Gao Wraps

If you love your Nian Gao snacks crispy on the outside and gooey, sweet and soft on the inside, then this is one recipe to make and enjoy.  It's so simple, with only 2 ingredients and hassle free.

Ingredients:

Nian Gao slices

2 wraps

Methods:

1. Cut nian gao to thin slices. Thin slices is preferred as it's easy to melt as compared to thick slices.
2. Heat up a pan at low heat and place one piece of the wrap on it without adding any oil.  Place nian gao slices over it with another piece of wrap on top.
3. Heat one side for about 2 minutes or until slightly golden brown; then flip over for another 2 minutes till slightly brown.  Gently press the top with a ladle to let the melted nian gao spread out evenly between wraps, and it is done.
4. Remove onto a flat serving dish.  Cut nian gao wraps into wedges and serve immediately.

I adapted this recipe from 'Anncoo Journal.'

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.