Wednesday, September 21, 2016
This is a very easy dish to make. Sliced the potatoes thinly, add a can of braised peanuts and mix together. Steamed them using my Electric Lunch Box. Added hot water to the base of the pot to quicken the cooking time and steam some fish too. But the fish was cooked just right but the potatoes were still not soft enough, so I removed my cooked fish, and recooked the potatoes the second time round but to remember to add hot water to the base of the pot cause the first round of cooking had already dried up the water in the base of the pot. The second time cooking was just right, the potatoes were very soft. Yummy.
Wednesday, February 24, 2016
Bought these frozen ready to cook Begedil from NTUC Supermarket. I simply love begedil, would order these whenever I patronize nasi padang stall. Very useful whenever I am too tired to cook after doing daily chores or running out of ideas on what to cook. Just followed the insructions on the back of the packet. I just popped them into my oven and they were ready after 25 minutes. No messy splatter of oil from all the deep frying. It tasted just like those sold at nasi padang stall. Yummy
Tuesday, December 15, 2015
Love this dish, pumpkin tasted just like sweet potato and the gravy goes well with rice. 1/4 pumpkin(cubed), 2 chicken thighs(deboned and cut into bite sizes), 1 onion (wedged), minced garlic. Marinate the chicken with shaoxing wine, sesame oil, pinch of salt and dark soya sauce (for colour) Pan fry the chicken (without putting any oil in the pan), brown both sides and set aside (no need fully cooked at this point) Oil in the pan are from the chicken (do not wash the pan, use the same pan to saute the garlic and onion) Add the pumpkin and stir fry, add the chicken broth (chicken broth can be cooked using the bones that were deboned from the thighs), simmer till pumpkin almost soft (but not too soft) Add chicken, stir fry till chicken fully cooked and add salt to taste and cornflour solution to thicken the gravy. Serve hot
Friday, October 3, 2014
Been using my oven to bake, roast, grill but first time I realised I could also stir fry in my oven lol. Was attempting to stir fry some okra with nonya sauce. First to scrap off the hairy skin off the okra, washed and sliced them, place them into one of my tiffin container, added some hot water just enough to cover the okra. Added some nonya sauce, ikan bilis and placed them into the oven at 200 degrees celsius for about 30 minutes but in between, need to stir and mixed them evenly. I also added two slices of luncheon meat in another tiffin container and placed into the oven (means I can cooked more than one dish in the oven at the same time, need to turn the luncheon meat over in between cooking. Depending on how soft or crunching you want the okra, I prefer the okra to be soft and the luncheon meat is really crispy like those panfried, the best part is I did not have to add any oil.
Wednesday, October 2, 2013
A very tasty dish and simple to do. Marinate some chicken parts with dark soya sauce and sesame oil. Pan fry them to brown them not fully cook them. Sprinkle with a pinch of salt or to taste. At this moment, place some fresh wongbok onto a steaming dish(disregard the aluminium foil that I used, originally I wanted to bake them but change my mind-so dont use the aluminium foil if you are steaming the dish), placed the chicken parts onto the wongbok and covered them with more wongbok. Steam the chicken for about 30 to 40 minutes or when chicken is fully cooked. No need to add any water as the wongbok will produced the sweet gravy together with the marinated chicken.
Friday, January 25, 2008
Wood ear fungus or "Mu Er" belongs to the mushroom family and known to have antitumour and cholesterol lowering properties. Most mushrooms are beneficial and are fat free and cholesterol free and known to fight against diseases (such as cancer), so start eating mushrooms.The mushroom/wood ear fungus that I ate, are purchased from grocery shops and are tested and approved by our strict food authority. If you will do wild mushrooms picking, please do be careful as some mushrooms are posionous and can easily misidentified as woodear fungus.
(Very Chinese Dish)-Braised mushroom with woodear fungus and lily buds and tim chok.
100 gm Dried Chinese mushrooms
Dried lily buds
Tim Chok(Sweetened Bean Curd Strips)
Dried wood ear fungus
Black Moss (Fa cai)
2 pcs dried oyster
1 clove garlic (minced)
1tbsp of cornflour
1 1/2 tbsp Oyster sauce or to taste
2 tbsp of chinese wine
salt to taste
1. Soaked all the dried ingredients (except fa cai) with boiling hot water until soften.
2. For the mushrooms, cut the stem off of each mushroom and if the mushroom is too big, cut into bite sizes. For the lily buds, cut the top harder part off (like a black tip) and tight it into a knot. For woodear fungus, just cut it into smaller pieces. Cut the tim chok into half pieces.
3. Marinate mushroom, dried oyster with garlic and 1 tbsp of cornflour.
4. Boil some water. When boiled, add the marinated mushrooms, woodear and seasoning. Let it simmer for about 1 1/2hour . Adjust taste of oyster sauce and salt.
5. Lastly add in the lily buds,tim chok during the last 15 mins and add fa cai during the last 5 mins and let it simmer for 5-10 mins.
Note: For dried wood ears, soak them in warm water till soft. They will expand to up to five times their initial dry size. Then rinse off any dirt carefully.