Stir-fried chicken with cabbage

 

Ingredients:

1 chicken thigh (deboned, remove skin and cut into bite-sized pieces)

a small pinch of salt

a small pinch of ground white pepper

1/2 tsp light soy sauce

1/2 tsp dark soy sauce

1/2 tsp cornflour/cornstarch + 1/2 tbsp water (slurry)

1/2 tbsp cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp light soy sauce

1/4 tbsp dark soy sauce

1 tbsp oyster sauce

3 tbsp water (add slightly more if you prefer a bit more sauce)

1/2 tsp cornflour/cornstarch

1/2 tbsp water

For the stir-fried:

1 1/2 tbsp cooking oil

1 cup cabbage (washed and cut into bite-sized pieces)

2 cloves garlic (peeled and chopped)

1/2 tsp ginger (peeled and chopped)

Instructions:

1. Place chicken pieces in a bowl, season with salt and mix well.  Add white pepper, light soy sauce and dark soy sauce and mix until combined.  Add in the cornflour slurry and give it a mix.  Finally, add the cooking oil and mix until evenly coated.  Let the chicken marinate while preparing the other ingredients.
2. In a wok over medium-high heat, add 1 tablespoon of cooking oil.  Add in marinated chicken and spread it out in a single layer.  Stir-fry until fully cooked through.  Add the garlic and ginger and stir-fry until fragrant.  Remove the chicken from the wok and set aside.
3. In the same wok over medium-high heat, add the remaining 1/2 tablespoon of cooking oil.  Add the cabbage and stir-fry until slightly softened but still crisp.
4. Return the chicken to the wok and pour in the sauce.  Stir-fry until the sauce thickens and coats the chicken evenly, creating a glossy finish.  
5. Remove onto a serving dish and enjoy with a plate of warm fluffy white rice.

I adapted this recipe from 'cicili.tv' with slight adjustment to suit my cooking preference.

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.

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.

Teriyaki Chicken and Broccoli

 

Ingredients: (serves 2)

2 chicken thighs (skinless and cut into bite-size pieces)

1 small head broccoli (cut into florets, washed and drained)

1/3 cup water

2 tbsp. cooking oil

Dash of chicken stock granules (to taste, if needed)

Marinade: (for chicken)

1 tbsp. light soy sauce

1/2 tsp. dark soy sauce (add a bit more if your dark soy sauce is lighter)

1 tbsp. oyster sauce

1/4 tsp. garlic powder

1 tsp. brown sugar

1 1/2 tsp. corn flour

Methods:

1. In a bowl add the chicken and marinade ingredients; marinate for at least 20 minutes.
2. In a heated wok, add cooking oil and stir fry chicken for 3 minutes on each side.  Add water and then add broccoli.  Stir to combine and cook for another 4-5 minutes until the broccoli has softened but not over cooked. Taste for correct seasoning.  Add a dash of chicken stock granules if needed.  If you prefers your dish to be dry, then add less water.  I prefers my dish to be a bit soupy.
3. Remove from heat onto a serving plate.  
4. Serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'My Healthy Dish' with a slight adjustment to suit my cooking preference.

Napa Cabbage, Tofu and Luncheon Meat Stew

Ingredients:

1/4 Napa cabbage (cut into bite sized pieces)

1 piece firm Tofu (sliced into pieces)

Luncheon meat (cut into slices)

1/2 carrot (peeled and cut)

Some black fungus (soaked and tear into pieces)

3 cloves garlic (peeled and chopped)

Cooking oil

1/2 tbsp. cornflour + 1 tbsp. water

Seasoning:

1/2 tablespoon light soy sauce
3/4 tablespoon oyster sauce
1 teaspoon dark soy sauce (amount depends on the darkness of your sauce)
1 cup water 

Methods:

1. In a heated wok, add 2 tablespoons cooking oil.  Fry the tofu slices until both sides are light brown, remove onto a plate and set aside.
2. With the remaining oil, lightly fry the Luncheon meat slices, both sides, remove onto a plate and set aside.
3. In the same wok, add more cooking oil if needed.  Saute the chopped garlic until fragrant.  Add the cabbage and carrot and stir fry until slightly softened.
4. Add the Luncheon meat slices and black fungus, and stir-fry everything evenly.
5. Add the seasonings: light soy sauce, oyster sauce and dark soy sauce.  Stir fry until well combined.  Add water and the fried tofu.  Bring to a boil and simmer for 5 minutes to let the flavors combine.  Stir to ensure even cooking.
6. Finally, pour in the cornflour water, stir and cook until the sauce thickens
7. Serve and enjoy!

I adapted this recipe from 'Chinese and South East Asian Cooking' by Haoran Chen with slight adjustments to suit my cooking preference.

Stir-fried Bok Choy with Minced Chicken

 

Ingredients: (serves 2)

1/2 cup minced chicken (mixture of breast and thigh chicken)

1 packet Bok Choy (trimmed, washed and drained)

2 cloves garlic (peeled and chopped)

1 tsp. ginger (peeled and chopped)

1 tbsp. cooking oil

Dash of sesame oil

3/4 tbsp. light soy sauce

3/4 tbsp. oyster sauce

1/2 tbsp. Shaoxing wine

1/4 tsp. chicken stock granules

1/4 tsp. ground pepper

Few tablespoons of water

Ingredients:

1. In a heated wok over medium high heat, add cooking oil.  Add the minced chicken and cook until browned, breaking it up with a spatula.
2. Add the chopped garlic and ginger, and cook until fragrant.
3. Stir in the light soy sauce, oyster sauce and Shaoxing wine, chicken stock granules, pepper and water.  Cook for a quick minute.
4. Add in Bok Choy and stir-fry until wilted but still crisp tender.  (depending on individual's preference)
5. Drizzle dash of sesame oil and give it a quick stir.
6. Switch off heat and remove it onto a serving dish.

This recipe is adapted from 'Homemade Recipes' with a slight adjustment to suit my cooking preference.

Stir-Fried Cabbage With Minced Chicken

 

Ingredients:

100 g. minced chicken (I use breast and thigh meat)

1 bowl cabbage (shredded)

3 cloves garlic (peeled and chopped)

1 red chili (sliced)

1 tbsp. light soy sauce, separate

1/2 tbsp. corn flour

Dash of chicken stock granules (to taste)

1 tbsp. cooking oil

Methods:

1. Marinate the ground chicken with 1/2 tbsp. light soy sauce and 1/2 tbsp. corn flour.  Let sit for 15 minutes.
2. In a heated wok, add cooking oil.  Add garlic and chili, stir fry until fragrant.
3. Add marinated chicken and stir-fry until it changes color and is fully cooked.
4. Add shredded cabbage and stir-fry quickly over high heat until softened.
5. Add 1/2 tbsp. of light soy sauce and dash of chicken stock granules.  Toss everything together evenly.  Taste for correct seasoning.
6. Switch off heat and dish onto a serving plate.
7. Serve with freshly cooked fluffy rice.

This recipe is adapted from 'Taste Recipe' with slight adjustment to suit my cooking preference.

Fried Cabbage With Chicken

 

Ingredients: (serves 2)

1/4 chicken breast (cut into bite-sized pieces)

Salt and pepper (for season chicken)

1 bowl cabbage (sliced about 1/2")

Some shredded red carrot

1/2 onion (peeled and sliced)

2 cloves garlic (peeled and chopped)

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

Dash of sesame oil

1/4 tsp. red pepper flakes (optional, for heat)

Chicken stock granules and ground white pepper (to taste)

2 tbsp. cooking oil

Methods:

1. Season the chicken with salt and pepper.
2. Heat 2 tablespoon of cooking oil in a heated skillet.  Add chicken and cook until lightly brown and cooked through.  Remove the chicken from the skillet and set aside.
3. In the same skillet, reheat and saute onion and garlic until fragrant.  Add cabbage and stir-fry until tender and caramelized.  Return the cooked chicken to the skillet with the cabbage.  Add light soy sauce, oyster sauce, sesame oil and red pepper flakes (if using).  Toss everything together until well combined and heated through.
4. Taste and adjust seasoning with chicken stock granules and pepper, as needed.
5. Remove from heat and transfer the fried cabbage with chicken to a serving dish.
6. Enjoy!

I adapted this recipe from 'Recipe Yumm' with slight adjustment to suit my cooking preference.

Stir-Fry Chicken With Broccoli

Ingredients: (serves 2)

1 chicken whole leg (remove bone and skin) - cut into bite-sized pieces

1 small or 1/2 medium broccoli florets

1" ginger (peeled and julienned)

2  tbsp. cooking oil

Marinade:

1 1/2 tsp. light soy sauce

1 tsp. Shaoxing Wine

1/4 tsp. sesame oil

2 dashes ground white pepper

1 1/2 tsp. corn flour

Sauce: (mix in a small bowl)

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

Dash of sesame oil

1/4 tsp. granulated sugar

1/2 tsp. corn flour

2 tbsp. water

Methods:

1. In a bowl, add in chicken and toss in the marinade ingredients; set aside for at lease 15 minutes.
2. In a pot, bring water to a boil and add a few drops of oil.  Blanch the broccoli florets in the hot water, about 10 seconds.  Remove the broccoli using a slotted spoon into a bowl and set aside.
3. Heat 1 tablespoon of oil in a wok over high heat.  Stir-fry the chicken until almost cook.  Dish out and set aside.
4. In a clean heated wok, add the remaining 1 tablespoon of oil over high heat.  Add the ginger  and stir fry until aromatic.  Add the chicken and stir-fry until the chicken is cooked through.  Add the broccoli and then pour in the sauce, stir to combine the ingredients well.
5. Switch off heat and remove into a serving plate.

I adapted this recipe from 'rasamalaysia.com' with adjustments to suit my cooking preference.

Steamed Chinese Cabbage Wraps

 

Ingredients:

200 g. minced pork

1 tbsp. spring onion, chopped

2 tsp. light soy sauce

1/2 tbsp. oyster sauce

Dash of Sesame Oil

Dash of ground white pepper

6 leaves of Chinese Cabbage

Some goji berries - for topping

1 tsp. cornflour mix with some water

Methods:

1. In a large bowl, add minced pork, spring onion, light soy sauce, oyster sauce, sesame oil and pepper.  Mix well to combine, cover and put it to chill in the refrigerator for 30 minutes.
2. In a heated wok with water, drizzle a bit of cooking oil into the water, boil the Chinese cabbage, until just softened and dish out.
3. Place a piece of cabbage leaf on a flat plate, add the minced pork on the leaf side, fold to wrap and cut off excess cabbage leaf.  Place on a plate, and repeat until all is done.
4. Steam for 15 minutes.  Remove from steamer, pour the excess liquid from the steaming plate into a small pan over low heat, add the goji berries, taste for correct seasoning by adding some oyster sauce, stir to mix, then drizzle some cornflour mixture to slightly thicken the sauce.
5. Pour sauce over the cabbage wraps and serve.

Stir-fried Pork and Garlic Chive

 

Ingredients:

(A)  Pork & Marinade

• 100 g. pork belly or loin (sliced)
• 1/4 tsp. sugar
• 1 tsp. dark soy sauce
• 1 tsp. Shaoxing Wine
• 1 tsp. cornflour

(B)  Sauce

• 1 tbsp. water
• 1/2 tsp. dark soy sauce
• 1/4 tsp. chicken stock granules
• 1/4 tsp. sugar

(C)  Stir Fry

• 1/2 tbsp. cooking oil
• 1/2" ginger (minced)
• 2 bird's eye chilies (diced)
• 100 g. garlic chives (cut into 2" pieces)

Methods:

1. In a bowl, add sliced pork with the sugar, dark soy sauce and Shaoxing wine.  Mix until the liquid is absorbed.  Add the cornflour and mix again.  Marinate for 15 minutes while preparing the rest of the ingredients.
2. Combine the sauce ingredients in a small bowl and set aside.
3. Heat a large skillet with cooking oil over medium heat until hot.  Spread out the marinated pork belly to the pan with as little over lapping as possible.  Cook undisturbed for 30 seconds, or until the bottom is cooked.  Flip the pork.  Immediately add the ginger, bird's eye chilies and garlic chives.  Continue to stir and cook for 1 minute.
4. Pour the sauce into the pan.  Stir and cook until the sauce is reduced and well coated with all the ingredients.  
5. Remove the dish onto a serving plate.
6. Serve hot with rice and other dishes.

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

Mei Cai Kou Rou (Steamed Pork Belly With Preserved Mustard Greens)

Mei Cai Kou Rou is a popular dish and one of the many 'comfort food' for the Chinese.  This is a dish that needs a little bit more effort in the preparation and cooking.  The preserved mustard green needs to be thoroughly washed and soaked, as some are rather salty.  I prepare the initial stage of washing and soaking a day ahead and left them in the fridge.  So, on the day of cooking it is not so tedious.  Let me share with you this recipe, which is more traditional in a way.  The additional steps are worth the effort....

Ingredients: (serves 4)

430g. mei chai/preserved mustard

430g. pork belly (skin on)

Water (enough to cover the pork belly)

3 slices ginger

1 star anise

1 1/2 tbsp. cooking oil

1 tsp. dark soy sauce, plus 1 tbsp. (divided)

1 tbsp. rock sugar/granulated sugar

1 tsp. ginger (minced)

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. Shaoxing wine

3/4 cup water

Cornflour mixture (mix 1/2 tsp. cornflour with 1 tbsp. water)

Chicken stock granules (for seasoning the final dish, if needed - I did not add)

Methods:

• thoroughly washed and soaked mei chai/preserved mustard a few times, squeezed dry and cut into small pieces.

• In a dry wok, fry the mei cai (without using oil), for 2-3 minutes, remove it into a plate and set aside.  
• Put pork belly in a pot and cover with water.  Add ginger slices and star anise.  Bring to a boil, reduce to simmer and cook 35 minutes.  Dish out the pork belly and place it onto a plate.  
• Heat 1 tbsp. oil in a clean wok using medium heat.  Brown pork skin first, followed by all sides.  Once browned, add 1 teaspoon  dark soy sauce and 1 tablespoon of water, and carefully coat the pork in the liquid.  Turn off heat and let pork cool in the wok.  Once cooled slice pork into 1/2" slices, arrange them neatly in the bottom of a shallow heat-proof bowl.  
• In the same wok used for searing the pork belly, heat the wok using medium-low heat and add another half tablespoon of oil, then add the rock sugar.  Cook until sugar melts (do not use too high heat or else the sugar will be burnt and it will taste bitter) and turns a caramel color.  Add minced ginger and cook until fragrant, then add in mei cai and stir-fry for a few minutes.  Add 1 tablespoon dark soy sauce, 1 1/2 tablespoon light soy sauce, 1 1/2 tablespoon Shaoxing wine and 3/4 cup water.  Bring to a boil and taste for correct seasoning; add dash of chicken stock granules if needed.  Turn off the heat.  Spoon the mei cai over the pork belly in the bowl and spread evenly to cover all the pork.  Put bowl into a steamer and steam for 75 minutes.

• Remove the bowl from the steamer and carefully pour off any excess liquid into a small pan.  Bring to gently simmer and add cornflour mixture to thicken.
• Cover the bowl of pork with a serving plate and flip it over onto the plate.  Pour the sauce over the dish and serve with a bowl/plate of freshly cooked rice.

This yummylicious recipe is adapted from 'The Woks Of Life' with some adjustments to suit my cooking preferences.

Stir-fried chicken meat and gizzard with Chinese leeks

Ingredients:
1 boneless chicken thigh (cut into strips)
5 chicken gizzard (clean and cut into bite size pieces)
3 Chinese Leeks (sliced)
Dash of chicken stock granules (to taste)
Dash of dark soy sauce
Dash of grounded white pepper
Water

Marinade:
2 garlic cloves (peeled and minced)
2 slices ginger (peeled and finely chopped)
Pinch of salt
2 tsp cornflour
1/2 tsp sugar
1 tbsp water

Methods:

1. In a bowl mix in all the marinade ingredients. 
2. Add in the chicken thigh and gizzard, stir to mix until well coated and let it sit until time for cooking.
3. In a heated wok, drizzle a bit of oil to coat the wok, add in the marinated chicken and gizzard and let it cook while stirring often.  Since the chicken gizzard takes more time to cook I dish out the chicken meat first and continue to cook for another minute with a dash of water if it is too dry.  
4. Once the gizzard is cooked through add in the Chinese Leek slices and return the chicken meat into the wok and stir-fry  while adding some water, dash of dark soy sauce (to obtain a slight dark color to the dish), dash of chicken stock granules (to taste) and dash of grounded white pepper.
5. Off the heat and dish onto a serving plate.

Stuffed Bitter Gourd With Preserved Black Bean Sauce

As I've mentioned in my earlier blog post, I am using the leftover meat mixture to cook another meat and vegetable dish for dinner.  Here I present to you all, my favorite Bitter Gourd dish...

Ingredients:
Meat mixture can be viewed here
1 medium bitter gourd
1/2 tbsp fermented salted black beans (rinsed, drained and set aside)
2 large cloves garlic (peeled and minced)
1 tbsp cooking oil
1 tbsp shaoxing wine
1 tbsp light soya sauce
Dash of sugar
Salt (to taste)
3 - 4 tbsp water
Drizzle of corn flour mixture (for thickening)
Wolfberries/Kei Chi (one each for the stuffed bitter gourd)

Methods:

1. Wash bitter gourd, cut into rings and remove the core.  Place them on a plate and sprinkle some salt over and let sit for few minutes.  Wash off the salt, blanched in boiling water for about 2 minutes and dish onto a plate.
2. Stuff the bitter gourd rings with the meat mixture, gently press as the meat when cooked will shrink a little. Top with a kei chi.
3. Arrange the stuffed bitter gourd on a steaming plate and steam using medium-high heat until the meat is cooked and the bitter gourd is soft.  I prefer my bitter gourd to have a slight crunch, so I shorten the steaming time.
4. Dish the steamed bitter gourd onto a serving dish.
5. In a heated wok add in cooking oil, saute the minced garlic until fragrant, then add in the fermented salted black beans and continue to stir for a quick minute.  Add in water, shaoxing wine, light soya sauce, sugar and stir to mix.  Taste for correct seasoning, add dash of salt if needed.  Thicken with corn flour mixture, off the heat and pour sauce over the stuffed bitter gourd.
6. Ready to serve!

"Simple Yet Yummylicious!"

Stir-fried pumpkin with black fungus and chicken

WoW!! It's a YUMMYLICIOUS  week of "The Golden Pumpkin!"  Another appetizing dish which I am going to share is the combination of pumpkin, black fungus and chicken meat. Anyone interested??

Ingredients:
150g pumpkin slices (1/2cm thick)
2 pieces black fungus (soaked, trim and cut into strips)
1 chicken thigh (deboned and cut into cubes)
3 garlic cloves (peeled and chopped)
Pinch of salt (to taste)
1 1/2 tbsp cooking oil
Water 

Marinade for chicken cubes
1/2 tbsp oyster sauce
dash of grounded white pepper
1 tbsp Shaoxing Wine
1/2 tsp corn flour

Methods:

1. In a heated wok add cooking oil and saute chopped garlic for a few seconds.  Add the marinated chicken cubes and stir-fry until half cooked.  Then add the pumpkin cubes and wood fungus and continue to stir fry for a few minutes.
2. Add in 1/4 cup of water, stir to mix and let it simmer.  Continue stirring to ensure even cooking of the pumpkin and chicken.  Taste for correct seasoning and add salt if needed.  If the dish dries up too fast add more water.
3. Once the chicken and pumpkin are cooked through off the heat and dish up onto a plate.
4. Ready to serve!

Notes: I serve it as a dish with rice for dinner accompanied with other dishes.

Recipe adapted from "Elinluv's Tidbits Corner."

Stir-fried Tumeric Chicken with Longbeans

Ingredients:
2 boneless chicken thigh (skin on)
1 tsp tumeric powder
1/2 tsp salt
Dash of grounded black pepper
1/2 tbsp cooking oil
1/2 onion (peeled and cut into wedges, separate them)
6 longbeans (1 1/2" long, must not be wet)
4 cloves garlic (peeled and smashed)
Cooking oil (for cooking the dish)
Dash of salt (for cooking)

Methods:

1. Slice chicken thinly and marinate with tumeric powder, salt, black pepper and cooking oil for at least 10 minutes.  
2. Heat wok in 1 tsp oil, put in onion, toss until fragrant and dish up.
3. In the same wok, add 1 tbsp oil, add in longbeans, sprinkle a slight dash of salt, toss until brown specs seen and is soft. Dish up.  I prefer my longbeans to be soft, so I cook it slightly longer.  If you prefer it crunchy, a few toss will do.
4. In the same wok add 1 tbsp oil, add chicken pieces and spread them in the wok, toss until chicken are cooked.  Dish up.
5. Add 1 tsp cooking oil in the same wok, add the smashed garlic and fry until fragrant, add chicken and give it a quick toss, then add in the longbeans and onions.  Sprinkle a light dash of salt, toss to mix, off the heat and dish up.

This is a dry dish as no water is used during cooking.  Tumeric lovers would love this delicious dish which goes well with rice.

Recipe adapted from "Table for two or more" with slight amendments to suit my cooking style.

Stuffed Bittergourd with Homemade Sauce

I have shared a number of homecooked recipes in my blog for this favourite vegetable of mine, Bittergourd. Though I am the only one in my family who eat this bitter vegetable, but once a while I will still cook it.  Today, I would like to share with my readers this stuffed bittergourd with homemade sauce.  

Ingredients:
1 bittergourd
1 cup minced pork

Marinade:
1/2 tsp 5-spice powder
1 tsp light soy sauce
1/2 tsp cornflour
Dash of chicken stock granules
1 small shallots (chopped)
1 tbsp water

Homemade sauce: (Mix together in a bowl)
1 tbsp oyster sauce
1/2 tsp chicken stock granules
Dash of grounded white pepper
Drizzle of sesame oil
1/2 tsp cornflour
4 tbsp water (adjust accordingly)

Methods:

1. Marinade the minced pork with the marinade ingredients and set aside for later use.
2. Wash the bittergourd, cut into 1/2" rings, cored, quick boil, drain and let it cool.
3. Stuff the bittergourd rings with the marinated minced pork, set aside on a plate and steam until the meat is cooked and the bittergourd is soft. Remove the bittergourd and place them onto a serving dish.
4. In a heated wok, pour in sauce and cook while stirring until it thickens.  At this juncture, taste for correct seasoning (add any seasonings if needed).
5. Turn off heat, drizzle the sauce over the bittergourd and serve hot!

Double fried chicken with red capsicum and baby corn

Ingredients:
1 boneless and skinless chicken breast (cut into cubes)
1 pkt baby corn (I use them whole as it is small in size)
1/2 red capsicum (deseeded and sliced)
4 fresh water chestnuts (peeled and halved)
2 spring onions (sliced into 2 cm length, white and green parts separately put)
2-3 slices ginger (add more if you prefer the strong fragrant and taste)
3 cloves garlic (peeled and thinly sliced)
3 tbsp cooking oil
some water

Marinade:
1/2 tbsp light soy sauce
1/2 tbsp cornflour
1/2 tbsp Chinese rice wine
Pinch of salt

Seasonings:
1/2 tbsp Oyster Sauce
1 tsp light soy sauce
Salt (to taste)

Methods:

1. Pour the marinade ingredients over the chicken breast, mix to coat and stand for at least one hour to let the marinade seeps into the meat.
2. In a medium heated wok, add oil, stir-fry the chicken until almost cook, remove and drain on kitchen paper to remove excess oil.
3. In the same heated pan add ginger, garlic and white parts of the spring onions, stir for a few seconds until fragrant, then add in baby corn, water chestnuts and red capsicum and give it a quick stir.  
4. Add some water and seasonings, stir well to mix, then return the chicken to the wok and continue to stir fry until the sauce is thickened.
5. Sprinkle the green part of the spring onions, give it a few quick stir, off the heat and serve.

Notes: Chicken breasts can be replaced with boneless thigh meat, depending on one's preference.  In this recipe, if you prefer more sauce for the dish, add more water. The amount of meat and vegetable ingredients for this dish can be adjusted based on your family's liking.  

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.  

Simmered Chinese cabbage with Luncheon Meat

Ingredients:
1/2 Chinese cabbage
1/2 cup of luncheon meat (striped)
1 tbsp garlic (chopped)
250ml water

Seasoning:
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp chicken stock granules
1/2 tbsp Shiao Hsing wine
Dash of pepper

1/2 tbsp cornflour mix with 1 tbsp of water (for thickening)

Methods:

1. Wash, soak the Chinese cabbage, drain and sliced, put aside for later use.
2. In a heated work under medium heat put 2 tbsp of cooking oil, add in the garlic and luncheon meat to saute till fragrant.
3. Add the Chinese cabbage, increase the heat and stir till well mixed, then add in seasoning and water.
4. Simmer till the cabbage is cooked through, then drizzle with cornflour mixture, give it another quick stir, and serve.

Note: I often use minced pork and dried Chinese mushroom to replace the luncheon meat and it's also yummy.  I drizzle the dish with some cornflour mixture to make the dish smooth and delicious looking.