tehhun's Kitchen: March 2011

Wednesday 23 March 2011

Spicy Fried Noodle ala tehhun's style

Ingredients:
Egg Noodle (yellow noodle)
Chicken fillet
Onion, sliced
Garlic, chopped
Sawi, cleaned and cut into 3cm length

Carrot, sliced and julienne into 3cm length
Egg
Oil
Lime wedges

Seasoning:

Fried Chili Paste
Light soy sauce
Dark soy sauce

Oyster sauce
salt & pepper to taste

sesame oil

Method:

1. Heat oil in wok and stir fry onion and garlic until fragrant.

2. Add chicken to cook for 1 minute.
3. Break in egg and stir to cook.
4. Add the sawi and carrot and mix well.

5. Add noodles and the seasoning then mix well.
6. Stir well until is hot and dry.
7. Serve hot with lime wedge.

P/s : You may fry the egg in advance and julienne it, then toss it in the noodle while cooking (step 5).

Stir Fry Lady Fingers with Soy

Ingredients:

250gm Lady fingers (cut into 1 cm)

4 Garlic (roughly chopped)

1 Onion (roughly chopped)

Seasoning:

Soy sauce

Salt & pepper to taste

Water

Drizzle of sesame oil

Method:

1. Heat some oil in the wok, put in chopped onion and garlic stir fry until slightly golden brown.

2. Put in the lady fingers and stir well.

3. Pour in the seasoning and cook for 1-2 minutes.

4. Ready to serve.

金针木耳冬菇蒸鸡 Steam Chicken with Dried Lily flower, Black Fungus and Mushroom

This is one of my favourite, simple yet delicious dish.

You can prepare this in advance and steam it when you are cooking the rice. Easy easy....

Ingredients:

500 gm Chicken with bone (cut into 1 inch pieces)

Ginger (sliced or julienne)

Spring onion (cut into 1 inch length)

10 gm Dried lily flower (金针)

10 gm Dried black fungus (木耳)

5 gm Dried shitake mushroom (冬菇)

Seasoning:

2 tbsp Oyster sauce

2 tbsp Soy sauce

1/2 tsp sugar

2 tbsp Chinese wine

1 tbsp Sesame oil

Salt & pepper to taste

1 tbsp Corn flour + 5 tbsp water

Method:

1. Mix all ingredient into a big mixing bowl. Let it rest for 30 minutes or so.

2. Pour it into a deep dish.

3. Steam over high fire for 20-30 minutes.

4. Serve with steam rice. The gravy is so yummy with just plain steam rice......

P/s:

1. I prefer to use drumstick, thigh and wing part, but you can also use chicken breast.

2. You may also use boneless chicken (300gm, cut into slice or chunck), and shorten the cooking time.

扣肉 Braised Pork Belly with Yam

Love to share this recipe which I got from a foodie magazine. However, I have made a bit of changes to suit my taste. It's not that difficult to make but it definately requires a bit of work. But the final result is worth every effort :)

Hope you will like it ....

Ingredients:

800gm - 1 kg Pork belly with skin

800gm - 1 kg Yam

1 tbsp Chopped garlic

1 tbsp Corn Flour + 3 tbsp water

Seasoning A:

2 pcs Red fermented tofu (南乳)

1 tbsp Sauce of red fermented tofu

1 1/2 tsp Soy bean paste (豆酱)

3 pcs Star anise (八角)

4 pcs Clove (丁香)

1 inch Cinnamon stick (桂皮)

Seasoning B:

1 tbsp Soy sauce

1 tbsp Oyster sauce

1 tsp Sesame oil

1 tbsp Sugar

1 tbsp Dark soy sauce

1 tbsp Chinese wine

1 tbsp Five spice powder (五香粉)

3 1/2 bowls Water

Method:

1. Blanch pork belly in boiling water for 10 minutes, then rub with some dark soy sauce while hot, then pierce the skin with needle or tip of the knife.

2. Heat frying pan with some oil, then pan fry the skin side until golden brown, dish out and rinse under tap water until the skin shows fine lines(curl a bit), then cut into 2 cm thick slices.

3. Cut yam as the same size of meat, then pan fry both side of the yam with little bit of oil until golden brown.

4. Arrange the yam and meat alternately in a deep bowl by skin side facing down.

4. Heat 2 tbsp oil, saute the garlic and seasoning A until fragrant, then pour in seasoning B and bring to boil, thicken with corn flour water. Pour gravy over the meat.

5. Steam the dish for 3-5 hours, until the meat is tender.