Thursday, September 4, 2008

Food glorious food

The pictures might suggest I've been cooking up a storm but it's actually various food I cooked over the past week and yesterday.

Stir fried broccoli with carrots

1. I usually boil the broccoli and carrots first in a pot of water before frying.
2. Put in a little oil then fry the chopped garlic till fragrant.
3. Add in the broccoli and carrots and stir fry until cook.
4. I use chicken stock sauce as the seasoning (the husband's favourite) and add in a little water.
5. Wait for the sauce to boil before dishing up.

Ginger chicken

Ingredients: Chicken, 3cm ginger (thinly sliced), about 2 stalks of spring onion.

Seasoning: 1 tbsp oyster sauce, 2 tbsp soya sauce, 1 tsp cornstarch, 1 small cup of water

1. Fry ginger in some oil until fragrant.
2. Add in the chicken and fry for a few minutes until cook.
3. Pour in seasoning and simmer until gravy thickens.
4. Add in the spring onion and stir for a while before dishing up.

Steamed fish in taucu

Ingredients: English threadfin fish (kurau fish), chopped garlic, ginger strips

Seasoning: Salt, pepper, 1/2 tbsp taucu

1. Season the fish with some salt and pepper.
2. Heat some oil in the wok and fry the chopped garlic.
3. Add in the taucu and some water.
4. Boil for a while and dish up to pour gravy over the fish.
5. Place some ginger strips on the fish and steam the fish for about 10 minutes.

Braised Hometown Pork Belly. (It's actually from the recipe book you gave me, dear best friend.)

Ingredients: 300gm pork belly, 2 pips garlic (minced), 3 chinese mushrooms (halved, soaked), 3 taufupok(cut into half and fold from inside out).

Seasoning: 3 tsp fermented soya bean paste or taucu (coarse), 2 tsp sugar, 1 tsp light soya sauce, little dark soya sauce, 1/2 tsp chicken stock granules, 300ml water

1. Clean pork belly and fats. Chopped into strips for later use.
2. Deep fry in plenty of hot oil until crispy. Dish up and drain well.
2. Heat up wok and add in little oil, saute minced garlic, add in pork belly and mushroom, stir until half cooked.
3. Add in seasoning and mix well.
4. Cover lid and braise for 20 minutes.
5. Return deep fried taufupok, stir quickly and dish up.

My simple curry chicken

Ingredients: Chicken of course! Potatoes, garlic, onion, coconut milk and my husband got this packet of home made curry sauce from the pasar.

1. Chopped garlic and onion into small dices.
2. Put adequate oil and fry the garlic and onion.
3. Add in the curry sauce and stir well.
4. Add in the chicken and potatoes. Bring it to boil.
5. Then add in the coconut milk. You can also add some salt or pepper for taste.
6. Cook until gravy is slightly thicken.

Lotus root soup

Ingredients: Lotus root, spare ribs, ground nuts, scallops and red dates.

1. Slice the lotus root and cut off the skin too.
2. Boil the ground nuts and lotus root first in a separate wok to get rid of the colour. Otherwise, the soup won't be so clear but have a rather dark colour. You wouldn't dare to drink.
3. Wash the red dates and spare ribs. Soak the scallops in hot water to soften them.
4. Fill up a pot with water and put it to boil.
5. Once boil you can throw all those ingredients inside and leave it to boil.
6. Let it boil for about 10 to 15 minutes before slowing down the fire.
7. Continue boiling with the slow fire for about 2 hours.
8. Add in salt before you serve.

1 comment:

  1. Wah,I swallowing my saliva when I see all the lovely food photos. You are really a good cook la. I love the ginger chicken. Will definitely try when I have the chance. The steam fish in taucu sauce also looks good. Slurp!! And thanks for putting the recipe. Its simple enough and will definitely try to remember it. :)



Related Posts Plugin for WordPress, Blogger...