Steamed Chicken with Black Fungus & Shiitake Mushrooms

Steamed Chicken with Black Fungus & Shiitake Mushrooms

24 February 2019 (Sunday)

Ingredients:
One kampong chicken/chicken of your choice, chopped

Some fresh black fungus, sliced
Some fresh Shiitake Mushrooms, sliced
(Shiitake Mushrooms were placed underneath the chicken pieces during steaming)

Some Ginger, sliced
Some wolberries

Marinades:
Salt
Sugar
Light soy sauce
Yellow wine/Cooking wine (optional)
Sesame oil

*Marinade chicken at least an hour before steaming. ( I marinaded in the morning n steamed in the evening.) *Arrange marinaded chicken pieces & other ingredients on a deep steaming plate.
* Steam on high heat, 20 minutes or till cooked.

Homemade Pickled Cucumber <凉拌小黄瓜>

Homemade Pickled Cucumber <凉拌小黄瓜>

Ingredients:

Cucumber 1 pc
Salt some
Garlic 2 pips
Chilli padi 1 or 2 pcs (or optional)

Seasonings:
Caster Sugar
Soy sauce
White vinegar
Sesame oil

Some roasted sesame seeds for sprinkling

1) Cucumber, wash n rinse well. Chop off the top & bottom away. Cut into half , remove core n seeds, section into your preferred size, sprinkle some salt on the cucumber, massage well, let it sit for about 15 minutes. After that squeeze out all the water. Set aside.

2) Minced about 2 pips garlic, chop some chilli padi. Set aside in a bowl.
In the same bowl, add in the following: some soy sauce, white vinegar, sugar & sesame oil. Blend well. Finally add in the cucumber. Give a thorough mix. Do a taste test. Refridgerate for better taste.
Sprinkle some roasted sesame seeds before serving.

凉拌小黄瓜
材料:
小黄瓜 一条
盐 适量
蒜头 切末
小辣椒 切末 (不喜辣者请用红辣椒代替）

调味料: 各适量(拌匀）
砂糖
醬青 (light soy sauce)
白醋
麻油

炒香白芝麻 (随意)

1.黄瓜洗净,去头尾,去籽囊,切粗条。撒入盐抓匀脱水，静置约15分钟后，挤干水份备用。
2.蒜头和辣椒各切末, 放入碗內，加入
调味料充分拌匀，试味。随后加入已脱水的黄瓜，拌一拌， 放入冰箱冰镇过后风味更佳。吃前撒入白芝麻，完成。

Tofu with Pork Floss & Century Eggs <凉拌皮蛋肉松豆腐>

Tofu with Pork Floss & Century Eggs 凉拌皮蛋肉松豆腐

(Recipe adapted and edited from Let's eat! By Agnes Chang/回家吃饭啰!/篮赛珍)

Ingredients:

1 box Silken Tofu
2 pcs Century Eggs (1 pc dice, 1 pc slice into your preferred quantity)
2T Pork Floss
Some chopped/shredded spring onion
Some chopped/shredded chilli  

Seasonings Sauce (Mix well, set aside):

1T Light soy sauce
1T Oyster Sauce
1t sesame oil
1/2t sugar
1t Chicken stock powder (I just sprinkled some "Hao Chi"好吃 seasonings)
1T hot water

Method:
1) Remove tofu from box carefully & arrange on a plate.
2) Drizzle some seasonings sauce on the tofu. Place the diced eggs on top of the tofu, sliced pieces around the tofu. Sprinkle Pork floss on top of the diced eggs followed by spring onion.
3) Drizzle/pour in the mixed seasonings. Serve.

材料:
一盒嫩豆腐
两粒皮蛋(一粒切粗丁，一粒切块)
2T肉松
葱丝/葱花
辣椒丝/丁

调味料：(调匀,备用）
1T 生抽
1T蚝油
1t 麻油
1t 鸡晶粉 (我只撒入“好吃”粉, 没量)
0.5t 糖
1T滚水

做法：
1） 将豆腐整块取出放在碟子上。
2） 淋入一些酱汁在豆腐上,再放上皮蛋丁撒上肉松, 皮蛋块随意排入豆腐周边, 撒入辣椒丁及葱丝。
3） 最后将剩下的酱汁淋在豆腐上及四周,便可享用。♥️

Steamed Fish in Spicy Dried Shrimps Sauce 虾米蚝油蒸鱼

23 April 2018 (Monday)

A yummy dish using simple ingredients to turn it into a restaurant-style dish. Now everyone can cook like a chef at home. 💜💖😊  

Spicy Dried Shrimps Sauce
Ingredients:
100g Dried shrimps,chopped & fried till crispy, set aside ( I used about 20g.) ***

10 shallots, chopped
2T garlic, chopped
1t chilli padi, chopped
100ml cooking oil

Seasoning:
5T Oyster Sauce
2T Light Soy Sauce
1t sugar
1t sesame oil

Method:
1)  Heat up oil in a wok, saute shallots, garlic & chilli padi until fragrant.
2) Add in seasoning and bring to boil. Scoop up to a clean bowl. Ready to use.


***Add in crispy dried shrimps to (2) only when spreading to your steamed
 dish. 


STEAMED FISH IN SPICY DRIED SHRIMPS SAUCE

Ingredients:
1 Fish, about 800g
1 stalk Spring Onion, shredded
3T Spicy Dried Shrimps Sauce  

Seasoning:
1/2t Salt
1t cooking wine
Dash of pepper

Method:
1) Clean the fish and rub seasoning all over the fish.
2) Steam at high heat for about 10 minutes or until cooked.  Remove from heat.
3) Spread the Spicy Dried Shrimps Sauce on the fish and sprinkle the shredded spring onion on top.  Serve immediately. Enjoy! 😉


虾米蚝油酱
材料：
10粒 葱头，切碎
2T 蒜茸
1t 指天椒碎
100克 虾米，切碎，炸至脆， 放一边备用 (我用了大约20克左右）
100ml 油

调味料：
5T 蚝油
2T 生抽
1t 糖
1t 麻油

做法：
烧热油，爆香葱头,蒜茸和指天椒碎，加入调味料煮滚。要用时才加入炸香虾米便可。

虾米蚝油蒸鱼
材料：
1条鱼，约800克
1条青葱，切丝
3大匙虾米蚝油酱

调味料：
半小匙盐
1小匙料理酒
少许胡椒粉

做法：
1) 鱼洗净，加入调味料涂勻，放入蒸笼大火蒸约十分钟或至熟。
2) 淋上虾米蚝油酱，撒上青葱丝便可享用。💖

Poached Chicken 白切鸡

23 Jan 2017

Our all time favourite "Poached Chicken".

Ingredients：

2  pcs Chicken thigh

Simmering ingredients: 

2 stalks Spring Onion 

3 Slices Ginger (I just cut a thick piece n smashed it🙂)

1T Cooking wine 

1t Salt 

Seasonings: Combine & mix well

3T Spring Onion, chopped

1T  Ginger, minced

1T Garlic, minced

2 pcs Chilli (I like to use chilli padi,more if you like it hot)

4T Light Soy Sauce

1T Rice Vinegar

1T Sugar

1/2t Salt

1T Sesame oil

Method: To poach Chicken

1) Place the chicken thigh in a pot with enough room temperature water to cover it. Put in all the simmering ingredients. Bring it to a rolling boil. Then lower the heat to medium heat (中火). Continue boiling for 5 minutes,off heat, cover n let it simmer in the residue heat for 30 minutes. Dish up. 

(Ple use a skewer to test for doneness.)

2) Once cooled, chop the chicken into desired size. Drizzle the seasonings sauce over the chicken pieces. Serve. 

*This seasonings is so delicious that we have ditched the local chicken rice Chilli Sauce.!!!😁😋😋😋😋😚😉 What's more the sauce is freshly made！😋😋😉 

Want a piece? 要吃吗？ 😀😉

Sesame & Peanut Paste 麻香花生酱

23 Jan 2017

Sesame & Peanut Paste 麻香花生酱

Ingredients:
3T cooking oil
2T shallots, chopped (can add more, so more fragrant ☺)
1T garlic chopped
8T Crunchy Peanut Butter *
2T Toasted Sesame seeds

Seasonings:
1t sugar
3T light soy sauce

Method:
1) Heat up cooking oil and saute shallots and garlic till aromatic. Dish up.
2) Combine all ingredients and seasonings in a bowl, mix well. Store in a clean jar.

☆Best to serve with pork shabu shabu. To serve: scoop some paste and add some soup.Give it a thorough mix and its ready for dipping. Also a good dipping sauce for 铃铃卷 (acording to my elder boy)☺

* I replaced with creamy peanut butter + some crushed roasted peanuts 😉

Claypot Braised Tofu 家常辣豆腐煲

Never get tired of eating this "Claypot Braised Tofu" 😀

This was done yesterday, 15 Dec 2016, with Chilli bean paste.😉

This version was done on 28 Nov 2016 with just homemade chilli paste.Which one do you like? Take your pick! 😉

Recipe : Claypot Braised Tofu 家常辣豆腐煲

Ingredients:

1 pc Pressed tofu, slice half cut into equal section 板豆腐
Some minced meat 肉碎
1 pack brown mushrooms 鸿喜菇
Some garlic, minced 蒜末
Some Ginger, minced 姜末
~100g water/broth 水/高汤

Sauce:
~1T Homemade Chilli Sauce/Chilli Beans paste or both自制辣椒醬/辣豆瓣酱/两者都加也可以
~1t Light soy sauce 酱青
~0.5t Caster sugar 细砂糖
~1t potato starch water or more, as thickener 太白粉水

Method
1) Pan fry the Tofu till golden brown. Dish up.

 2) In a claypot, saute Ginger n Garlic till fragrant. Add in the minced meat and fry till it has turned whitish. Add in the the chilli paste and stir fry for a while. Add in mushrooms and fry for a while. Mix in the Tofu and fry for about a minute.

 3) Blend in the rest of the sauce ingredients follow by the water/broth. Cook over medium heat for ~2 minutes till it boils. Lastly thicken with potato starch water. Enjoy! 😉