Chicken Stew

Ingredients:
400gm Chicken meat, cut into bite size
1/4 tsp Tarragon (optional)
1/4 tsp Rosemary (optional)
3 Celery stick, cut into cube
1 Carrot, cut into cube
1 Onion, cut into cube
Button mushroom, cut into half
3 Garlic, chopped
1 Bay leave
50ml White/Red wine (optional)
100ml Chicken stock
Salt & Crashed Black pepper
2 tbsp Oil

Method:
1. Marinate the chicken with some tarragon, rosemary, salt and pepper.
2. Saute onion with oil in a pot until soft.
3. Add in garlic continue to saute till golden brown.
4. Add in chicken and cook for 2 minutes.
5. Add the carrot, celery, mushroom, bay leave and mix well.
6. Pour in wine and chicken stock. Mix well and put the lid on, simmer in slow fire for 45minutes to 1 hour.
7. Season with salt and pepper to taste, continue to cook for 10-20 minutes.
8. Ready to serve with some bread.

Tips:
1. You may use this stew for chicken pie filling.
2. You may also serve this with pasta-
Simply boil a serving of pasta and toss with 1 portion of the chicken stew.

And you get this - Simple 1 dish meal

Steam Fish

Ingredients:
1 Pomfret
Ginger, cut into julienne
Dash of pepper

Seasoned soy sauce for steam fish
Fried garlic oil
Spring Onion, cut into julienne
Carrot, cut in to julienne

Method:
1. Clean fish, pat dry with kitchen paper. Season the fish with some pepper.
2. Place the fish in a plate, arrange the julienne ginger.
3. Steam fish for 5 minutes.
4. Remove the excess liquid from the fish.
5. Pour the seasoned soy sauce over the fish and continue to steam for 2 minutes or till the fish is cooked.
6. Garnish the fish with some fried garlic & oil, spring onion and carrot julienne.
7. Serve hot.

I use this:

Maki - Sushi Roll

Ingredients:
Cooked rice
Nori- Seaweed
Cucumber, cut into long stick
Eggroll
Crabstick
Mayonnaise

Method:
1. Cover the sushi bamboo mat with a plastic bag or cling firm. To avoid the mat get dirty.

2. Place one sheet of nori onto the bamboo mat, on a flat surface.

3. Put the rice along one long side of the nori, leaving a 2cm(1 inch) border around the remaining three sides.

4. Arrange the cucumber stick, eggroll and crab-stick at the center of the rice. Spread some mayonnaise over the ingredients.

5. Using the mat as a guide, roll nori up firmly from the bottom, enclosing rice around centered ingredients. Fold the maki and apply pressure.

6. Fold the mat forwards again and apply more pressure. Press the nori edges together to seal the roll.

7. Using a sharp knife to trim off the uneven ends. Then cut the maki roll into 2.5cm(1 inch) rounds.

8. Arrange sushi on serving plate with each piece facing up.

9. Ready to serve with some pickled ginger and sushi soy sauce.

Tips:
Moisten your hands in a bowl of water. This will stop the rice from sticking to your fingers, when spreading rice over the nori.

Curry Mee

Ingredients for Laksa paste:
6 dried chillies
2 stalks lemongras
8 shallots, peeled
4 cloves garlic, peeled
2 tbsp coriander seeds, roasted
10 white peppercorns
5gm belacan

100ml cooking oil

Laksa Stock:
1 ltr chicken stock
500ml coconut milk
15g rock sugar
2 tsp salt to taste
10 beancurd puffs, halved (Optional)

600g yellow noodles, scalded
200g dried rice vermicelli(Beehoon), scalded
150g beansprouts, scalded

Topping:
Prawn, cooked and shelled
Chicken, cooked and shredded
Egg, hard boiled and shelled

Garnish:
Sambal/Fried Chili Paste
Spring onion, chopped
Fried shallots

Method to prepare laksa stock:
1. Roughly cut up the chillies, lemongrass, shallots and garlic.
2. Pound or blend all the laksa paste ingredients(except oil), until fine.
3. Heat the oil and fry the paste until fragrant.
4. Add chicken stock, bring to a boil and simmer for 5minutes before adding the coconut milk.
5. Season to taste with the rock sugar and salt.
6. Add the beancurd puffs and cook for a few minutes, stirring continuously to prevent the coconut milk from curdling.

To serve:
1. Place some noodles, beehoon and bean sprouts in a bowl.
2. Top with some egg, prawn and chicken.
3. Ladle the laksa over with a few beancurd puffs.
4. Garnish with chopped spring onion, fried shallot and sambal belacan.
5. Serve hot.

Fried Pomfret served with Ginger & Garlic Soy

Ingredients:
Pomfret
Salt & pepper
Corn flour

Ginger, cut into julienne
Chopped garlic
Light soy sauce
Dark soy sauce
Sesame oil

Method:
1. Clean the fish, pat dry and season with salt & pepper.
2. Lightly coat fish with corn flour.
3. Heat oil for deep frying.
4. Once the oil is hot enough, put in the fish for deep frying until it's crispy.
5. Remove and drain on kitchen towel.
6. Keep some oil in the work and fry the ginger until it's crispy, remove and keep aside.
7. Fried the garlic till golden brown, then remove and keep aside.
8. Arrange the fish on a plate.
9. Sprinkle the fish with some fried ginger julienne, and fried garlic.
10. Drizzle some light soy, dark soy and sesame oil
11. Ready to serve.

Chicken Char Siew

I tried this because my mother in law doesn't eat pork. It turned out well, and she loves it!

Ingredients:
1.5 kg Whole Chicken drumstick, debone

Marinade:
5 tbsp Hoisin sauce
1 tsp Fresh garlic, chopped
4 tsp Soy sauce
1 tbsp Dark soy sauce
1/4 cup Sugar
2 tbsp Shao Xing Rice wine
1 tsp Five spice powder
1/4 Salt
1/2 tsp Red colouring
1 tbsp honey
1 tbsp oil

Method:
1. Marinade chicken with all the ingredients for 2 hours or more.

2. Pre heat the oven to 220 c.

3. Place the chicken (keep the marinating sauce) on a rack, grill for 20 minutes until both side are cooked, brushing the marinating sauce on the meat to give a nice shinny glaze.

4. Increase the heat to 250 c and Grill the meat for further 5 minutes until slightly charred.

5. Boil the marinating sauce mixture in a wok until it is thicken sauce.

6. Cut the meat into slices and serve with the sauce.

Tips: 1. You can use chicken breast

Instant Roti Canai

Buatan Malaysia!
p/s: I don't get any commission for promoting this product.
Because I find this is good, so I would like to share it!

This was recommended by my friend. I quit like this, easy to cook and taste good too. You can get it in most of the supermarket in UAE.

Braised Pork with Soy Sauce III

I have some left over gravy. Which I don't want to waste it, so I make it into this dish.

Ingredients:
Pork ribs
Dried mushroom, soaked
Fu Chuk, soaked

Method:
1. Boil a pot of water and blanch the pork. Then rinse under running tap water. Set aside
2. Heat up the gravy, add pork and mushroom. Make sure the liquid is enough to cover the meat, should you add more water. Don't forget to add more seasoning as well.
3. Cook over a slow fire for 1.5-2 hours or until meat is tender.
4. Add in the fu chuk and continue to cook for 30 minutes.
5. Ready to serve.

Tips:
1. Blanch the pork could help to remove the odour from the meat.
2. You can add hard boiled egg in it as well.
3. Best served with steamed white rice or porridge.

Braised Soy Sauce Chicken / 豉油鸡 / 卤鸡

Thanks to Nyuk Shan for sharing this simple and delicious recipe. I cooked this last night and my husband love it!
The original recipe from Nyuk Shan is very simple, I am sure it taste as good as it is!
Because I am using frozen chicken, so I was a bit concern the chicken might have smell (血腥味). Hence, I put in some additional ingredients to avoid the smell and to enhance the dish (提味).

Ingredients:
500gm Chicken drumstick, cut into pieces
2 tbsp Sugar
Dark soy sauce
Light soy sauce
Pepper
Water

Optional ingredients:
3 Ginger slices
2 Cloves Garlic
2 Shallot
1 Star Anise
10 White pepper corn, crushed

Method:
1. Heat up a clean work, put in sugar and let is caramelized till golden colour over slow fire.
2. Add in the dark soy, light soy, pepper and water then bring it to boil.
3. Add in the optional ingredients.
4. Add in chicken. Make sure the liquid is enough to cover the chicken.
5. Cook over low fire till the meat is tender and sauce thicken.
6. Ready to serve. Best to eat with steamed rice or porridge.

Tips:
1. Make sure don't burnt the sugar, or else the dish will taste bitter.
2. If you don't like the dish to be too sweet, reduce the sugar to 1 tbsp.
3. You can use PORK to cook this dish.
4. You can keep the gravy and add in hard boiled egg-卤蛋 (then you get another effortless dish!! Lazy cooking! Horray!!!)

Sambal Belacan / Fried Chili Paste

Ingredients:
30 Dried Chilies, remove the seeds and soaked to soften
5 Fresh Red Chillies
10 Shallots, peeled
4 Cloves Garlic, peeled
4 tbsp Dried Shrimp, soaked
2 tsp Belacan
Sugar and salt to taste
Cooking oil

Method:
1. Roughly cut up the dried and fresh chillies, shallots and garlic.
2. Blend or pound chillies, shallots, garlic, dried shrimp and belacan to a paste.
3. Heat up the oil and fry the paste at slow fire until fragrant. Season with salt and sugar.
4. Ready to serve.

Tips:
1. Add just a little bit of water when you blend the ingredients.
2. Should you like the sambal to be more spicy, you don't have to remove the seed of the dried chillies.
3. You may cook this is big quantity and store it in the fridge.
4. You can serve this Sambal Belacan with Prawn mee, Curry mee.
5. You can use this sambal to cook Kangkung belacan, or other vegetable.