Marinate chicken meat with little bit of salt, light soy sauce, corn flour, rice wine, sesame oil, some honey and dang gui (chinese angelica root). Leave to marinate for 20 minutes.
Place some sliced mushrooms, red dates, gouqizi (chinese wolfberry) and ginger and steam together with the marinated chicken meat for 20 to 25 minutes.
My parents were out of town and my cousin sis and bro’s gf came over for dinner. That sums up to 5 people and I’ve never cooked any meal more than for 3 people. But i felt cooking more is easier than cooking for less.
So here’s what I whipped out:
1. Fish soup:
I bought fish trimmings, garoupa fish head and a garoupa fillet from NTUC Finest. Heat the pot with oil and garlic. Then add in half a bowl of Shao Xing wine into the hot pot. Be careful of the sizzling. Then add in bowls of water. More sizzling. This should give the soup a very fragrant taste. When the water boils, add in the fish head and tomatoes. You may add in soft beancurd too. Add salt, chicken cubes, pepper, mushroom powder to enhance the taste. Lastly add in the remaining fish and vegetables.I used chinese big cabbage here as it gives the soup a very sweet taste. It’s surprising these easy steps can give a very good soup.
2. Sitr-fried mixed vegetables:
Heat the wok with oil and big onions. Cook the carrots, peas and mini corns as they are more difficult to get cooked. Lastly add in the mushrooms. Season with salt, mushroom powder and 鱼露.
3. Luncheon meat omelette:
Cousin Sis favourite food is luncheon meat. So brother went out to buy Mei Way 美味 Pork Luncheon Meat which tasted very well! Cut the luncheon meat into small cubes and fry till the surface till golden brown. Then scoop them out and mix into the beaten eggs. Add in cut chilli for more spice! Do not add salt as luncheon meat is salty by itself. Pour a little of the mixture into a well-heated wok and fry under low heat. I even fried two additional pieces of luncheon meat for her!
4. Stir-fried beef with broccoli:
From NTUC, buy the beef flank or beef for stir-fry. Marinate with pepper and soy sauce. Boil the broccoli in hot water till cooked. Stir fry the beef over high heat, and dash in Shao Xing wine at the end to create the aroma. Serve beef on top of the broccoli.
5. Sambal chilli brinjal:
Boil the brinjal in hot water till cooked. Then I used Team’s Gormet Chrispy Prawn Chilli and fry them a while to mix the chilli into the brinjals. Super fragrant and spicy!!!
Serve with piping hot rice! Of course, all the food were finished!!
My favourite ma la in instant packaging!! I have bought a few different brand packets from China to try, but it was only average. Finally, my parents bought this in Chengdu which gave the taste I have been searching for. My dad says this might be found in the Yu Hua stores in Chinatown. Here’s how the packaging looks like:
We used fresh red garoupa (my mum went fishing recently and caught a super huge one) added some 花椒 (Sichuan Pepper) to add in more numbness. And the final product:
TOTAL NUMB-ING FANTASY!
You should be very familiar with this braised minced pork in soya sauce put on top of hot fragrant white rice! It is also known as 台湾卤肉饭. I have been to Taiwan twice but have yet to taste one that is as good as my mum’s!!!! The ones I ate in Taiwan were fatty minced pork and the soya sauce which is not fragrant enough.
This minced pork style is called 肉燥饭. You can also cut the pork belly into strips to become 卤肉饭. I prefer it minced.
Here’s to share with you my mum’s recipe!! (Taichung-style). You’ll never expect it to be so easy!
1. pork belly 600 g
2. small shallots 5 pcs
3. Garlic 5 (peeled) pcs
4. Soy sauce 100ml
5. Dark soy sauce 200ml
6. Water 1000ml
7. Rock sugar 1 tablespoon
*9. Star aniseed/anise (八角) 2/3 pcs – optional if you don’t like its taste
1. Minced the pork belly.
2. Heat wok and add in a small amount of oil. Throw in the finely-chopped shallots and fried till fragrant.
3. Add in the minced pork belly and stir-fry together.
4. When the pork belly is almost cooked, throw in the finely-chopped garlic, soy sauce, dark soy sauce and water.
5. Bring to boil. Add more water if necessary.
6. Add in the rock sugar and simmer.
7. Pour gravy over pipping hot white rice. Garnish with corianders and serve hot. Stir and mix the minced meat with the rice evenly and feast!
You may want to reduce or add in more soy sauce to suit your taste buds. The type of soy sauce you use is crucial here as it directly determines how delicious your minced pork is.
You can also add in eggs. Leave it overnight and cook the next day to allow the meat to fully absorb the soy sauce. Yummy!!
Many readers have enquired about the brand of the soya sauce. You may get it at Taiwanese marts and People’s Park Da Xin supermarket. I think there are also many places selling them. The dark sauce is 油膏. Soy sauce is 酱油. Here is the picture:
Following up on my previous post on stuffed hairy squash, I finally got my mum to cook this!!! This is one of my favourite dishes!! I love the sauce that goes with the chilli. I can even dip the dou pok in the sauce and it goes very well with rice!
1) fish paste 400g
2) Minced pork 200 g
3) water chestnuts 6 pcs (coarsly chopped)
4) red chillies 10 pcs
5) green chillies 5 pcs
6) small square taupok 20 pcs
7) spring onions ( finely cut)
8} pepper, salt, sesame oil to taste
Gravy for the chilli:
1) 3 tablespoon light soy sauce
2) 1 1/2 – 2 tbsp. sugar
3) 1/2 cup water
4) cornflour for thickening the sauce
1) Mix the fish paste, minced meat, salt, spring onions and water chestnuts together.
2) Cut each red and green chillies lengthways. Remove the seeds and thick membranes. Pad dry with kitchen tissue pepper and spread little cornflour on the inner surface.
3) Cut each taupok into half. And turn inside out.
4) Fill the chillies, taupok with minced mixture.
5) Heat up wok, put enough oil , When the oil is hot , carefully place the taupok pieces, meat side down, deep fried until lightly golden brown, turn to the other side. When both sides are golden brown, transfer to a plate.
6) With the same wok, remove excess oil, just leave enough oil to pan fry the chilies, meat side down. When the meat coulour change white , pour the light soy sauce , stir fry for few seconds until you smell aromatic. Pour in water and sugar, let simmer (low heat, do not cover with lid) until the chillies are cooked. Thicken the sauce wiht cornflour. Garnish and serve.
NOTE: fish paste from the market is quite salty. So do not add too much salt to it.
300 g beef
50 g spring onion (cut into portions)
50 g ginger (sliced)
1 tablespoon oyster sauce
1 teaspoon light soy sauce
1/2 teaspoon sugar
1 tablespoon ‘shao shin’ wine
1/2 bowl water
1) Cut beef crosswise into thin slices. Marinate with quarter teaspoon salt, 1 teaspoon light soya sauce, 1/2 teaspoon corn flour, 1/2 teaspoon sesame oil and dash of pepper.
2) Heat wok. Par-fry beef then dish out. Leave 1 tablespoon of oil in wok. Stir-fry ginger until fragrant. Add spring onion, stir-fry for 1 minute until soft.
3) Quickly add in gravy and beef. Stir-fry until beef is tender. Thicken with starch.
4) Serve hot. (optional: Add a dash of pepper)
My favourite Cod Fish!!!!!!!!!
Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).