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Awwww, I made this Grilled Seafood Kway Teow soup over the weekend and it was so so good that I am still salivating over it now. The sweet prawn-ey taste was very luscious, very much a replicate of our local style of prawn noodles soup and best of it all, I did not get thirsty after eating it. In fact, I didn’t even drank any water a few hours thereafter too and I didn’t realise it myself. 

In fact, I find it pretty awesome to incorporate grilled prawns to the traditional style of prawns noodles soup, giving it a little twist from the norm. To add to that, I even had additional grilled scallops which somehow make the dish even more tempting. Grilled seafood goes well with pasta, but who knows, it turns out pretty decent in this local asian dish too ! 
 
 
I think the spices from Nomu saves a great deal of effort in attaining the rich and luscious prawn broth I was looking for. With a simple pork ribs broth that’s scattered with prawns shells, the soup broth was undoubtedly rich with prawn-ey sweetness which you can imagine it just from the reddish color of the soup itself. Of course with a few touches of the rest of the seasoning and one including the rainbow pepper, the soup was immensely filled with an aromatic flavour.
 
 
I couldn’t really decide whether I should have a dry or soup kway teow to go along, hence I’ve prepped for both. Yes, greedy me. LOL. I craved for the dried kway teow that’s tossed in a blend of chilli oil, soy sauces, etc and enjoying it with the grilled seafood and yet equally heart for the soup broth that’s so deliciously flavoured. 
 
 
Other than the rainbow pepper and seafood and fish seasoning for this dish, Nomu also carries a huge varieties of spices and rubs and convenient baking kits which you can find them online from healthy gourmet SG and selected Fairprice outlets, namely Fairprice Finest and the hypermarts. 
 
     
Hope everyone will enjoy this dish too ! Happy Tuesday !! 
 
 
Local Style Prawn Noodles Soup with Grilled Seafood using Nomu Spices
 
Prep time
20 mins
Cook time
2 hours
Total time
2 hours 20 mins
 
Serves: 2
Ingredients
  • For the Prawns Soup:
  • 1.2L water
  • 300g pork ribs
  • 350g noodles (i used kway teow this time)
  • Prawns shells from 500g prawns
  • 10 pcs garlic, lightly crushed
  • 65g rock sugar
  • ¼ tsp rainbow pepper + more generous pinches
  • ¼ tsp garlic power
  • ½ tsp fish sauce
  • 1 tsp salt
  • Some oil
  • Some green vege
  • Some prawns & scallops, generously marinated with seafood and fish marinate rub from #nomurubs
  • Some olive oil, for grilling seafood
For the Dry version:
  • 1 serving kway teow noodles
  • ¾ tbsp chilli oil
  • 1 tsp shallot oil
  • ½ light soya sauce
  • ¼ tsp dark soya sauce
  • ¼ tsp sesame oil
  • 2 tbsp of the prawn soup
Instructions
  1. Add the pork ribs to the water and cook till the meat turns tender. You can cook over stove, pressure cooker or slow cooker.
  2. Grill the marinated seafood w olive oil in a frying pan till brown on both side. Drain on paper towels and set aside.
  3. Add some oil to a pot and pan fried the garlic and prawns shells.
  4. Add ¼ tsp rainbow pepper, garlic powder and fish sauce. Saute till the prawns shells all turn reddish in color.
  5. Add the prawns shells to the soup and cook for another hour.
  6. Add generous pinches of rainbow pepper to the soup and salt to taste.
  7. Blanch the noodles (I using kway teow this time) with some boiling water until softened. Blanched the green vege with a little oil in the water till softened.
  8. Filter away the prawns shells and garlics from the soup. Add the noodles and vege to a bowl and top with the soup. Add the grilled seafood, pork ribs and serve with lots of fried shallots. Tuck in !!
  9. For the dry version : Just toss all the seasoning together with the noodles, served w blanched greens and grilled seafood and tuck in !
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I have a strong penchant for anything noodles, vermicelli or porridge because they make really good one bowl meals when you do not have the luxury of time to cook up a spread. In Chinese, we generally term these as “粉面粥”. Even then, these one bowl-er meals can be equally flavourful and perhaps healthier too if they are cooked well. 

Especially when the weather is pretty warm recently, elaborate meals are just not on my cards. What’s more, lesser washing and cleaning up is an extra bonus for such meals which I know many people, including myself, do dread. Haha !!
 
 
I never used to think that green vegetables can go well in a one-pot congee,  but spinach as a green vege apparently overturn this thought of mine. It goes on very well with this pot of congee that’s awesomely loaded with salmon cubes. 
 
I love how the turnout of the congee with all the colours in place, the green from the spinach, the orange from the salmon and the yellow from the egg. Not sure why too, but fried fritters is a must-have for me in all of such congee or porridge. Somehow, the crispiness from the fritters though gets mellowed down in the hot congee, but when eaten together they do blend well and serve to complement each other. 
 
 
So penning this absolutely delicious and flavourful Salmon & Spinach Congee recipe here ! In fact for any recipes that’s noted here, it also works as an online recipe book for myself to refer to, which many a times I do if I were to cook the same dish again. I used to pen them down on books and papers which I reckon might not so effective because I do have the tendency to misplace them overtime. 
 
But if the recipes here do benefit any of you in anyway, or if they can satisfy your hunger pangs whilst looking at the pictures, feel free to adopt them as you wish. :)
 
 
In the meantime, happy Tuesday !!  
 
Salmon and Spinach Congee 三文鱼菠菜洲
 
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
Serves: 1-2
Ingredients
  • ½ cup rice
  • 125g salmon, diced, season lightly w some sea salt n sesame oil
  • 1 tbsp minced ginger
  • A handful of spinach
  • ½ tbsp shallot oil
  • 600ml water
  • 200ml stock
  • Light soy sauce & pepper to taste
  • 1 egg
  • Some fried fritters
  • Some shredded ginger
  • Some fried shallots
Instructions
  1. Cook the rice with the stock and water, minced ginger and shallot oil. Adjust w more water to cook till desired congee consistency.
  2. Taste and season w light soy sauce and pepper if desired.
  3. Add the salmon cubes and spinach. Once cooked, off the flame.
  4. Add the egg to a bowl and together with the congee. Serve with shredded ginger, fried fritters and shallots. Tuck in !
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I had some people asking me for hotpot recommendations recently and though I would love to recommend some of my favourite joints which we do patronise once a while, but the best of it all which I would dearly suggest is to prepare one from home. First of all, the prices of these hotpot restaurants aren’t cheap to begin with. Secondly, hotpot is the most brainless and noob friendly meal that anyone can prepare from home. And so why do you have to spend that twice or triple amount of the money in having the same kind of food when you can easily whip up the same or even better from the comfort of your home ?

You probably would have some qualms about generating a good hotpot soup base which you might be beyond your efforts and time to do so. Well, you can easily get a pack of Mizkan’s Pork Bone and Soy Sauce Nabe hotpot soup base off the shelves and they are just as equally good as the home made ones as they are simmered from pork bones and chicken which is exactly the same as how we would cook our home based stock too !

And what I so love about enjoying a hotpot from home is that it serves as a very convenient one pot meal where I could chuck everything into one serving pot and simply indulge from there at my own leisure. Less the pressure of staring eyes at you especially when you just want to take your own sweet time to enjoy your meal but the consistent queues of people waiting for a table to dine at the same place cast that subconscious stress that somehow “force” you to finish up your food quickly.

So this time, I prepared a healthy one pot meal of Chinese dumplings and vegetables using Mizkan’s Pork Bone and Soy Sauce Nabe hotpot soup base and serving it with some carrot konyaku noodles from Konjac. And to complement the homemade chinese dumplings, some dried anchovies are used to give the soup an additional unami boost. 

There’s seldom a shortage of homemade dumplings within the house, mainly because I love big fat dumplings that comes off with a good punch of fillings, so much so that the skin is “bursting” off that kinda. Haha ! And an abundance of diced water chestnuts is a must-must for local chinese dumplings for that extra crunch and taste. Hence, it’s not easy to find one that can match up to this standard so having my own home-made serves the best solution to it all. 

Previously konyaku noodles can only be purchased online, so come this early May, these healthy noodles will also be available at NTUC supermarkets. With bustling health benefits such as super low calories being 28kcal for each pack of noodles only, essentially zero cholesterol and preservatives and coloring free, they are also entirely gluten free which makes it safe for anyone with wheat allergies to consume. 

Combining an abundance of green vegetables, homemade chinese dumplings and konjac noodles in Mizkan’s Nabe-tsuyu soup base, this one pot meal makes it to the meal of the day with much colors, healthiness and flavours !

There’s both ways in which you can enjoy this meal, cook as you eat as what you would do with a steamboat or pre-cook everything and enjoy it all together in a one pot meal thereafter. Either way is a winner and I am choosing the latter as the option for this time !

Hope you will enjoy this healthy dish as much as I do !! Enjoy !!


Chinese Dumplings & Vegetables One Pot Meal with Mizkan's Nabe Soup Base
 
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Recipe type: Main
Cuisine: Chinese
Serves: 2
Ingredients
  • 300ml Mizkan Nabe-Tsuyu Hotpot soup
  • 1 pack of Konjac carrot Konyaku noodles
  • 400ml water
  • 1 tbsp shallot / sesame oil
  • 2 tbsp dried anchovies
  • ½ tsp pepper
  • 4-5 slices of ginger
  • Some chinese dumplings (recipe can be found here)
  • Some meatballs (recipe can be found here)
  • Some fishcakes
Optional : Choices to used vary according to individual preferences:
  • Some caixin vegetables
  • Some shanghai green vegetables
  • Some nai bai vegetables
  • Some brocolli
  • Some long cabbage
  • Some green coral lettuce
  • Some holland peas
  • Some beansprouts
  • Some carrots, sliced
  • Some tofu, diced
  • Some shitake mushrooms
  • Some enoki mushrooms
  • Some baby corns
  • Some diced spring onion for garnishing
To Serve with :
  • Some diced chilli padi + light soya sauce
Instructions
  1. Wash and prepare all the vegetables and ingredients required.
  2. Prepare the dumplings and meatballs to be used.
  3. Slice the ginger and place the anchovies in a soup stock bag. Add them to a pot with the hotpot soup and water and allow it to boil and simmer for approx.10 minutes before removing the soup stock bag.
  4. Begin by blanching the long cabbage and carrots till they are softened before draining.
  5. Blanch all the green vegetables. Drain and set aside.
  6. Blanch the mushrooms till softened and set aside.
  7. Cook the dumplings, meatballs and fishcakes.
  8. Lastly, blanch the beansprouts and tofu briefly in the boiling soup.
  9. Rinse the konyaku noodles with water.
  10. Add them to the hot soup and off the flame.
  11. Optional : Arrange everything neatly in a pot. Serve hot immediately with chilli padi as desired.
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I was contemplating on a trip to HK recently, yes you heard it right, HK again ! LOL. And so coincidentally when I spotted these HK noodles going on sale at NTUC, it somehow seems to be calling out to me.

So over the weekend, I decided to stir fried these noodles with XO sauce. If I am not wrong, XO sauce seems to originate from HK too, so that makes it all the more complementary for these noodles all together. 

 

There isn’t many variations of local stir fried noodles, and so this is indeed one of my favourite kind of noodles. Whenever we dine at Crystal Jade or Canton Paradise, this is liked one of the must-order dish without fail. 

Amazingly, it is not that difficult to beef up. I love the qq and tender texture of the noodles after stir fried and a good oyster and XO sauce provides for that savouriness of the dish. I added some sliced pork for the extra meaty stuff and compiled with some greens to balance up the dish. Oh yes, beansprouts is a must must for this dish. The crunchiness of the sprouts will blend well with the noodles and the dish taste absolutely delicious when they are eaten together.

So here’s to sharing this fuss free and really economical noodles which costs only a small fraction of the price as compared to enjoying this dish at a restaurant yet sharing the same taste !! LOL.

Stir Fried HK Noodles with XO Sauce 港式XO酱炒面
 
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Recipe type: Main
Cuisine: Chinese
Serves: 2
Ingredients
  • 125g hong kong noodles
  • 1 tbsp oil
  • ½ onion, sliced
  • 1 tbsp shredded ginger
  • 1 tsp minced garlic
  • 150g slice pork or chicken
  • 1 tbsp XO sauce
  • Some beansprouts
  • Some green vegetables of your choice
  • Some fried shallots (for serving)
For the Meat Marinade:
  • ¼ tbsp light soya sauce
  • 1 tsp sesame oil
  • ¼ tsp pepper
  • 2 tsp corn flour
For the Noodles Sauce (combine together):
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • ½ tbsp dark soya sauce
  • 1 tsp sesame oil
  • ½ tsp pepper
  • 2-3 tbsp water/stock
Instructions
  1. Blanch the noodles in boiling water till softened. Drain noodles and rinse briefly with cold water. Mix the noodles with the noodles sauce. Set aside
  2. Heat up oil in a pan. Stir fried minced garlic, ginger and onion. Add some water and cook till onions softended.
  3. Add the meat and stir fried till ¾ cooked. Remove the meat and set aside.
  4. Add the noodles with the sauce into the pan. Stir fried using chopsticks only. Adjust with some stock/water if it becomes hard to stir.
  5. Add in the meat from Step 3 and green vegetables.
  6. Stir fried till green vegetables withered and meat cooked. Add in XO sauce and beansprouts. Mix well
  7. Off the flame and serve hot with fried shallots. Enjoy !
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Hoola ! I am so so in loved with simple home-cooked meals of one plate and one pot dishes recently that I have been doing it almost on an everyday basis !! Because the time after work is already so limited for cooking much say the cleaning up aftermath, such one dishes meal certainly take off from me pretty well. And because the cleaning up thereafter is such a breeze, I can also spend more time on being a couch potato and indulging in my dramas after the meal ! LOL. 

Well, most of us I supposed are just so brain dead after work. Hence, the best luxury we could afford is to be a “Garfield” and couch as long as we could !! 

I usually stocked up quite a fair bit of salmon slabs as it’s the best and easiest dish that anyone can beef up anytime. A simple dash of sea salt and freshly grind black pepper is all good to send it for cooking and be prep for a neat and nice salmon dish henceforth. But every time grilled, steamed or baked salmon also can be a bit sian, isn’t it ? Especially salmon is only one dish by itself, and we would still need to prepare for some other side dishes to complement it.

So by working along that line, I had this Salmon cubes with Tofu and Shimeij mushrooms, a simple stir fried that combines the fish, tofu, mushrooms and some greens all in one dish ! And serving it with a plain congee is all good enough to get it going. No other side dishes required to be prepared as you can find everything deliciously combined all in this one plate dish !

Enjoy !! And hope everyone has an awesome week ahead !! 加油 !!

Salmon Cubes with Tofu & Shimeiji Mushrooms 三文鱼炒鸿喜菇与豆腐
 
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Recipe type: Main
Cuisine: Chinese
Serves: 1-2
Ingredients
  • 150g salmon, cut into cubes
  • 1 tbsp cooking oil + extra for pan frying tofu
  • 1 tsp chopped garlic
  • 60g shimeiji mushrooms
  • 3 stalks spring onions, cut into sections
  • 30g tofu, cut into cubes
Marinade for Salmon:
  • Dash of sea salt
  • Dash of freshly grind black pepper
Seasoning:
  • ¾ tbsp oyster sauce
  • ¾ tbsp light soya sauce
  • ¾ tbsp cooking wine
  • ¾ tbsp mirin
  • dash of pepper
  • 100ml water
  • 1 tsp corn flour + 1 tbsp water, for thickening
Instructions
  1. Marinade the salmon with sea salt and fresh black pepper.
  2. Heat up the cooking oil for pan frying the tofu cubes until golden brown. Dish and drain.
  3. With 1 tbsp of cooking oil left in the wok, add minced garlic, shimeiji mushrooms and the white parts of spring onion.
  4. Saute till mushrooms are softened, add in the salmon cubes and pan fried slightly. Add the water and seasonings and allow it to simmer for approx. 10 mins.
  5. Add the thickening mixture, tofu and green parts of the spring onion.
  6. Mix briefly and remove from heat. Garnish as desired and serve hot immediately with rice or congee.
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Actually I was trying to think of a suitable name for this chickee wings, My Signature Chicken Wings, My Favourite, My Best or even some copycat name. LOL. Ok, I decide to settle for the Ultimate Wings, because they are really quite the best ones which I fancy thus far.

One thing I so fancy these wings is that they are wholly air fried, so healthy as it can be. And the marination through the use of ginger juice is actually the secret to achieving these very likeable chicken wings. Ginger juice can be easily attained through grating ginger itself and squeezing the grated ginger through a filter to collect the juice.

Another of the fact that I so fancy these wings is that non of those fried chicken flour was being used at all, hence what you are getting is really the chicken meat itself, less the flour batter.  Not sure if this is another secret to frying the chicken wings, but I do realise that flipping the chicken wings halfway through the air frying time and applying them with a thin layer of oil helps to enhance the golden brown outlook of the wings and make them very delectable looking !

Previously I had tried deep frying the wings till almost cooked, and finishing them off in the air fryer for the last couple of minutes so as to retain as much of the meat juice as possible and ability to drain off the excess oil through air frying at the end and achieving that golden hue at the same time. And I have also compared the method through air frying the wings for the entire cooking process. 

The difference in taste, was actually quite minimal. Even via air frying throughout, the chicken wings were not dry and best of it all, very minimal oil is being used as compared to deep frying and that makes cleaning up a breeze too. And 13 minutes is all it takes to finish off the wings in the air fryer to ensure they are not being dried out through over air frying.

So I am having these Ultimate chicken wings for nasi lemak, with fried bee hoon or any occasion where the craving kicks in. Overnight marination produces the best results and poking the wings all over with a skewer is another way to ensure the meat absorbs in the marination at its fullest. 

Here’s to sharing my best chicken wings so far ! Hope they excite you as much as I do too !! Enjoy !

The Ultimate Chicken Wings (Air Fried) 香炸鸡翅(无油炸法)
 
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Recipe type: Appetiser
Cuisine: Chinese
Serves: 2
Ingredients
  • 4 pcs chicken wings (3 joints type)
For the Chicken Wings Marinade:
  • ¾ tbsp light soya sauce
  • 2-3 tbsp ginger juice (attain by grating ginger and squeezing grated ginger and filter through sieve to collect the juice)
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tbsp corn flour
Instructions
  1. Poke the chicken wings with a skewer all over. Combine the marinade ingredients with the chicken wings, rub well all over them and marinade overnight.
  2. Air fried for 13 minutes. Halfway through air frying time at the 6th minute mark, pause the air fryer. Apply a thin layer of oil on the wings all over and flip over to the other side.
  3. Continue air frying for the balance time till golden brown.
  4. Serve hot immediately with chilli sauce as desired !
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Hello all !! I am finally back to my blog after a 2 weeks hiatus ! LOL. Have you been missing me ?? I’ve been so lazy recently to even wanna on the laptop at home, so other than being a couch potato and swiping my mobile more than anytime else, I have done a fair bit of spring cleaning ! Yes, you heard it right, I spring clean after CNY and not before. Haha!

Decided that my stash are just piling up after all the gladly sponsors and gifts from my mom, bff and my retail therapy, I spent a good amount of time repacking and hiding everything away from view ! If you are curious to know, feel free to follow me on my Instagram story which I’ll be sharing random musings as and when I can.

And as a matter of fact, I haven’t been that lazy too ! Even though busy at work and came back home relatively late at times, I have been cooking almost everyday ! Just to let busy working adults know, it’s actually not that difficult to fuss up a meal on weekdays evenings after work. More often than not, a one pot, one plate or even a one bowl meal of cooking is all that it takes for a quick fuss free meal. And even then, such meals are still a hundred times better than packet food, isn’t it ? 

Many a times, I can jolly well roam the hawker for 2 rounds or more, and still couldn’t decide what I want to eat. Because eating out so often sometimes just make me tired of commercial food. 

Today I cooked up a quick and easy Braised Glass Noodles with Seafood. Glass noodles or tang hoon as we commonly know, is a kind of rice vermicelli noodles. In fact, there can be 2 versions of how you can whip up this dish. This time, I braised the noodles till the sauce is fairly dried up so that I could have a dry version of it. But if you prefer a wetter version, you can actually serve the noodles earlier with the sauce in simmer. 

Hope this dish and the meals that I’ve shared on my work days nights can inspire you to cook your own meals more often !! Enjoy !!

Braised Glass Noodles with Seafood 红烧冬粉海鲜
 
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Recipe type: Main
Cuisine: Chinese
Serves: 2
Ingredients
  • 1-2 servings of glass noodles or tang hoon, soaked and drained
  • 2 tbsp cooking oil
  • 1 tbsp chopped garlic
  • 4-5 pcs large prawns, trimmed
  • 5 pcs scallops
  • 3 sprigs of spring onion, cut into sections
  • Any other seafood as desired (I used some fake abalone slices)
  • 250ml water

For the Seasoning:
  • 1½ tbsp oyster sauce
  • 1 tbsp light soya sauce
  • ½ tsp dark soya sauce
  • Some generous pinches of salt and pepper, to taste
To Serve with:
  • Some fried shallots
  • Some diced chillies
Instructions
  1. Add in 1 tbsp of cooking oil to a deep pan or wok and stir fried briefly.
  2. Add in the prawns and scallops. Remove the prawns once they turn red and move the minced garlic to the side of the pan.
  3. Add in the balance 1 tbsp of oil and grill the scallops till they turn brown. Remove the scallops and set aside.
  4. Add the glass noodles and water into the wok.
  5. Add in all the seasoning ingredients together with the white parts of the spring onion. (If you prefer a "soup" or "wet" version of the dish, once the sauce boils, add in the prawns, scallops and all other seafood using. Once cooked, served.)
  6. (I did a dry version.) Allow the glass noodles to simmer in the sauce till it is fairly dried up. Stir occasionally using chopsticks only. Using a spatula will break the noodles easily.
  7. When the sauce is almost dried up, add in the prawns, scallops and any other seafood using. When the seafood is cooked, add in the green parts of the spring onion and off the flame.
  8. Garnish with fried shallots and diced chillies and serve hot immediately.
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I think I’ve been neglecting the blog quite a bit, because you would have seen me more active around in IG instead. LOL. Well, it’s because IG is much more convenient where I can do any posting as and when I wanted. However, when it comes to blogging, I would need to specifically power on my laptop at home which very often I would be dead beat after work to wanna even face any computer screen especially a long day at work doing the same already ! So you probably can guess, my day job is nothing more than an ultimate desk bound job. 

Well, nothing excites me more than my passion for now. And been quite on the go recently in cooking more often, I started to realise there are 3 things which I really desired and often seeking. Desserts, am a forever sweet tooth, at all times. Toasties, especially savoury ones, with any cheesey stuffs. And lastly, one pot or one plate kind of meals. Because am really lazy in washing up, especially when I have no helper !! 

So to elaborate on the last mentioned, I cooked up a Braised E-fu Noodles with Mushrooms recently. It’s a wholesomely vegetarian dish, making it a good fit for everyone in the household. Though I am not a vegetarian, but I do enjoy vegetarian dishes especially the “zhai bee hoon” which I do eat it every now and then.

So here’s a simple step by step illustration for the recipe, hoping everyone will enjoy it !! It’s yummylicious by the way ! 


Braised E-fu Noodles with Mushrooms 干烧伊面
 
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Adapted from Quality Vegetarian Dishes from Seashore series, with modifications
Recipe type: Main
Cuisine: Chinese
Serves: 2
Ingredients
  • 2 pcs chinese e-fu noodles
  • 4 pcs of dry shitake mushrooms(soaked overnight, sliced and reserve the mushroom water)
  • 3-4 stalks of spring onion, cut into sections
  • ½ tbsp minced ginger
  • 1 tbsp oil
Sauce(mix all together):
  • 1 tbsp light soya sauce
  • 1 tbsp sugar
  • ¾ tbsp dark soya sauce
  • 1 tbsp vegetarian oyster sauce
  • 3 tbsp mushroom water
Instructions
  1. Bring a pot of water to boil and put in a piece of noodles. Stir w chopsticks until loosen and drain immediately.
  2. Rinse w cold water. Do the same for the other piece separately.
  3. Stir fry the minced ginger, mushrooms and white parts of spring onion until tender.
  4. Add the noodles and sauce.
  5. Stir fry till sauce is all absorbed .
  6. Add the green parts of the spring onion, stir to mix well and off the flame.
  7. Serve hot and tuck in !!
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The hype of CNY is almost gone in a twinkle of the eye. Time flies like nobody business. And most of us are back on our regular tracks once again, doing our routine day in day out. So here we are, back in our kitchen once again, fussing up all the non festive regular dishes once more.

And since a regular day job has killed much of my time, cooking on working days are somehow hindered by the limited hours in the night. Hence, whenever I decide on a braised dish over the weekend, it’s generally more productive if I whip up a larger portion of it before splitting them into smaller servings and had them freeze for reheating on weekdays evenings. It’s really a quick meal anytime especially when you are all dead beat at the end of the day but yet craving for that home cooked goodness.

Braised dishes are particularly suitable as one pot dish. All you need is to whip up some rice, and you could enjoy all the goodness from this pot. The probable best part of it all would be the fuss free cooking and minimal washing up. And the longer you had it braised, the more flavourful it turns out.

You could control the sweetness of the braised sauce as well if you were to cook this at home too. As compared to the braised dishes that are served at the stalls which are often found to be too saltish, the one that is churned up from home is definitely a winner.

And because I am such a fan of all mushrooms, including three varied types of them into a flavourful braised chicken dish, compiled with extra vegetables such as carrots and brocolli, it’s essentially a good blend of protein from the chicken and vitamins from the mushrooms and vegetables.

Hope everyone will enjoy this dish too !!

Braised Chicken with Tri Mushrooms 三菇焖鸡
 
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Recipe type: Main
Cuisine: Chinese
Serves: 2
Ingredients
  • Some cooking oil
  • Some shitake mushrooms, sliced
  • Some enoki mushrooms
  • Some buna shimeiji mushrooms, chopped
  • 2 tbsp of cooking oil
  • 2 tbsp minced garlic
  • 5 pcs of sliced ginger, cut into strips
  • 4-5 stalks of spring onion, sectioned
  • 1 small red onion, sliced
  • some broccoli (optional)
  • some carrots (optional)
For the Chicken Marinade:
  • 16 pcs of mid-joint wings
  • 2 tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 2 tsp corn flour
For the Braised Sauce:
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tbsp shaoxing (chinese) wine
  • 350ml water
For the Thickening Solution:
  • 2 tsp corn flour
  • 2 tbsp water
Instructions
  1. Wash and clean the chicken mid-joints. Pat them dry with paper towel. Marinade the chicken mid-joints with all the chicken marinade ingredients in a container and cover it with a lid. Place the container with the marinated chicken in the fridge and leave it chilled for at least 2 hours or preferably overnight.
  2. Prepare the braised sauce by combining all the ingredients together.
  3. Heat up the cooking oil in a deep frying pan. Add the minced garlic and stir fried till aromatic. Add the spring onion, ginger and red onion respectively. Stir fried till fragrant. Add in the mushrooms and stir briefly. Add in the braised sauce.
  4. Continue to stir the mushrooms and braised sauce together for another 30 seconds. Add in the chicken mid-joints. Ensure all the chicken are well covered by the sauce. Cover the pan with a wok. Allow it to simmer for a further 10 minutes till the sauce starts to boil.
  5. Remove the lid and allows the chicken to further simmer in the sauce till it cooks, approximately another 10 minutes. Stir occassionally. Add in the thickening solution to allow it to absorb the water slightly. Off the flame after the sauce is slightly thicken and luscious looking.
  6. (Optional) : Blanch some broccoli and cut carrots in boiling water with 1 tsp of oil. Drain and remove the vegetables.
  7. Place the blanched vegetables in a pot or plate with the chicken mid-joints and mushrooms respectively. Pour the braised sauce over it and serve hot immediately.
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Just a quick post before I knock out for the day !! It’s Day 5 of CNY today. The long weekend is not long at all, too short and brief to be exact ! It’s like I was backed at work since yesterday already but the momentum is still not there yet. It’s slightly better today but still pretty much at gear 1 to 2 still. LOL. Wonders how long would it takes before I manage a full gear and really start the car moving ? ^-^ Well, you can called this the really typical life of a working class in Sg. Everyday counting down days and hours to the weekend. Erm, maybe I shouldn’t stero-type for everyone. It’s probably just me and people like me who work to live only. Haha !

Coming back to CNY, it’s been a good time of feasting for many of us, isn’t it ? For those who caved in on all the hotpot and steamboat affairs, I am sure there should be much seafood and soup stock leftover since as the kiasu people we are, would definitely stock up more in advance than what we would need. 

And this is a good time to play on this Seafood White Bee hoon to fully utilise all your leftovers ! Wasting food is a real pity, so as much as possible, converting unused ingredients to new dishes has always been a good exploration at least to me. So with the home made soup broth, and the prawns, squids, scallops, abalone and fish slices from the hotpot, together with vermicelli, this makes a very yummy Seafood White Beehoon which is selling for anything not less than $10 commercially. And with the abundance of seafood you have, it’s probably going to cost much more to dine for this meal at the restaurants or even the hawker stalls.

So nothing’s better than to prepare this from home, where you get to prepare a huge portion of it at a fraction of the cost, and since the seafood and soup broth are already available in possession from the CNY leftovers.

In fact, I coded this as the “cheat” method to concocting this dish, making it as simple and fuss free as possible, but not comprising the taste in big difference. I like it for the fact that the freshness of the seafood and the home made soup broth comes together and makes it a very delicious dish, with very minimal seasoning.

Hope you guys enjoy it as much as I do too !

Easy Seafood White Beehoon 简易海鲜白米粉
 
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Recipe type: Main
Cuisine: Chinese
Serves: 2
Ingredients
  • 1 tbsp cooking oil
  • 1 tsp minced garlic
  • 300ml chicken stock/broth (I used home made, you can use store bought too but do adjust with more water accordingly as store bought one tends to be more salty.)
  • 300ml water
  • 1-2 servings rice vermicelli or beehoon (no pre-soaking required)
  • 3-4 pcs prawns
  • ½ squid, cut into rings
  • 3-4 pcs scallops
  • some fish slices
  • some abalone slices (optional)
  • some green vegetables
  • 1 egg, beaten
  • ½ tsp fish sauce
  • Salt & pepper to taste (if necessary)
For the Prawns, Squids and Fish Slices Marinade:
  • 1 tsp shaoxing wine
  • ½ tsp sesame oil
  • ¼ tsp pepper
  • ½ tsp salt
For Garnish:
  • Some fried shallots
To Serve with:
  • Diced chilli padi
Instructions
  1. Heat up ½ tbsp of cooking oil and pan fried the scallops until lightly browned. DIsh and set aside.
  2. Add the balance cooking oil into the wok and add the egg and scramble it.
  3. Before the egg is fully cooked, add the stock and water.
  4. When the stock has boiled, add the rice vermicelli.
  5. Allow the vermicelli to cook in the soup stock until they has softened. Season with some salt and pepper if necessary.
  6. Add in the prawns, squids and fish slices when the soup stock has reduced to approximately half of original.
  7. When the seafood is almost cooked, add in the green vege, scallops from Step 1 and abalone slices if using.
  8. When the vege has softened, add in the fish sauce. Stir quickly to mix well and off the flame.
  9. Garnish as desired and serve hot immediately.
Notes
The taste/smell of fish sauce can be overwhelming for some, so adjust accordingly to individual preferences.
3.5.3208

 

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