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Post by JinLi on Oct 1, 2007 8:21:44 GMT -5
This is something my mum cooked for us when we were kids... I recently cooked it for my kids.. so far, they are loving it!!! Its very easy to prepare, preparation less than 20 min, and cooking also around 20 min maximum.
I dont use any proportions here.. but essentially, the cooked meat tastse on the sweet side....
Tasty Meat Slices
Pork (lean or with little bit of fat) - slice and tenderise by pounding it with a meat pounder. U decide what size the meat slices shld be.. but I prefer it not too big or thick, so it cooks faster...
Marinade: oyster sauce - 1 tbs Soya sauce - 2 tbs Sesame oil - up to u how much Sugar granules - 1 tbs dark soya sauce to give a bit color - 1/2 to 1 tbs ** The measurements here are indicative of the proportions. U can make extra marinade for sauce, if u wish
1. Mix the marinade (u cld taste it to see if the mix is right for u..) 2. Dip meat slice in marinde and put aside 3. After all meat has been marinaded, add a bit of corn starch. 4. Leave it refrigerated for overnight, or 3 to 4 hours. * I like to add abit of corn starch, some how it makes the meat taste more tender....
Heat a pan or kuali and add some oil. Use a chopstick to place each slice of meat onto the pan to fry. Before frying, if u like, u cld add some grounded black pepper (using the pepper mill) to the meat and mixed before frying the meat.
After the meat is cooked, dish out onto a serving dish.
To cook the sauce, use a clean wok or saucepan. Heat little bit of oil, add some garlic, and pour in the remainder of the marinade.... Add a bit of water, and allow the mixture to boil. the sauce shld hve a thick consistency. Pour the cooked sauce over the meat and serve. U can garnish if u want it to look pretty....
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Post by JinLi on Oct 1, 2007 8:22:28 GMT -5
Baked Beans with minced meat
1 can of baked beans 1/2 a chicken leg, deboned and minced, marinaded with a dash of salt and corn starch Garlic, minced finely (1 or 2 pips)
1. Heat a small saucepan and add a bit of oil. 2. Add garlic and stir fry till fragrant. 3. Add meat and fry lightly. 4. When meat start to turn white, pour in the baked beans. 5. Allow the mixture to boil for a few minutes. 6. Add some tomato sauce to enhance the taste. 7. Dish and serve with rice.
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Post by JinLi on Oct 2, 2007 7:35:36 GMT -5
Yellow Noodles in Prawn Sauce
Ingredients: Medium sized Prawns, shelled and de-veined. Prawn shells (from 1 kg of prawns) reserved for prawn stock 1 kat yellow noodles (rinse many times to remove the kan-shui taste) Vegetable (cld be chinese cabbage or iceberg/lettuce) Young ginger, slice
Optional ingredients: Crab sticks, Fish paste, straw mushroom.
Marinade: 1. Prawns - marinade with a pinch of salt and starch
Prawn Stock* Heat a pot and add some oil. Add shells and stir till shells turn red. Add water and allow to boil for 1 hour. Optional - to add some chicken bones.
* This prawn stock is very versatile, u can use it to make all kinds of noodles, including Sang Har Meen, Ipoh Sar Hor fun or a stock base for Seafood spaghetti
Sauce: Mixture of soya sauce and oyster sauce.
Preparation: 1. Heat a kuali, and add some oil to fry young ginger and garlic till fragrant (but not burnt) 2. Add prawns to stir till just cook, add sauce. 3. Stir quickly and add 1 tbs of cooking wine (pour around the rim of the wok) 4. Dish out the prawns, and put aside. 5. Pour in the prawn stock to bring to boil. Add chicken granules and salt to taste. 6. Add chinese cabbage and yellow noodle. 7. When yellow noodle is cooked, add lettuce ! 8. Dish and serve immediately!!!
* u cld thicken the gravy with abit of corn starch.
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Post by JinLi on Oct 3, 2007 7:13:31 GMT -5
Preserved Lettuce Heads with Meat
1 can of Lettuce Heads (choi-sum tao) - drain and leave the soya sauce aside Meat, sliced and maranade with some corn starch. (no salt or seasoning needed becuz the preserved lettuce is quite salty) Garlic, chopped finely Chili paste (optional, but I like it hot... hehe)
1. Heat oil and fry garlic till fragrant. 2. Add in chili paste and stir fry for a while 3. Add in meat slices and removed when just cooked. 4. Add in lettuce head and stir fry 5. Pour in the soya sauce. Add water and/or sugar to adjust the taste to your liking. 6. Thicken the sauce with some corn starch, and pour in the meat and mix. 7. Remove quickly and serve.
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Post by JinLi on Oct 6, 2007 22:30:00 GMT -5
Mr Wong's meehoon with fish soup
Ingredients for Fish soup Fish bones or fish heads some chicken bones or ikan bilis ginger slices Garlic Bombay Onions, cut in cubes Spring onions Water
Other ingredients U cld add anything u like, fish ball, crab stick, straw mushroom, button mushroom, prawns, fish fillet slices, etc. (hem.. sounds like Steam Boat)
Preparation
1. Use a stock pot, add in all the fish stock ingredients and allow to boil for an hour or more. 2. Strain the stock and pour into another pot. 3. Add taocheong, soya sauce, chicken granules and salt to taste. 4. Add the rest of the ingredients when the soup is boiling 5. Add vegetable of your choice (I think chinese cabbage goes well with this..) 6. Add the meehoon last. Once the meehoon is soft, remove from fire to serve.
Note: Its tastier if we cook the meehoon in the fish soup and serve. But if the food cannot finish, it wont keep well. An alternative is too cook the meehoon separately and add the soup instead.
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Post by JinLi on Oct 20, 2007 7:12:10 GMT -5
Tai Tao Nga fried with Minced Meat
Ingredients Tai Tao Nga (Fat bean sprout) - chopped with big knive Minced meat Garlic, chopped
Sauce Tao Cheong, minced light soya sauce A bit of dark soya sauce for coloring Dash of sugar
1. Heat oil and add in garlic and taocheong, fry till fragrant 2. Add meat and fry till cook. 3. Add tai tao nga, fry for a while and allow to simmer over a small fire. Add a bit of water if needed 4. When tai tao nga is cooked, add soya sauce and salt to taste. Add dark soya sauce for coloring. 5. Thicken the sauce and serve.
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Post by JinLi on Oct 22, 2007 5:24:58 GMT -5
SPAGHETTI SAUCE
Preparation of tomato base
TOMATES, lots of it, cut into quarters with seeds removed Onions, cut into quarters or smaller Garlic, chopped coursely Tomato paste (a small can) Lea & Perrin sauce Oregano or Italian mixed herbs
1. Pour some oil (preferably olive oil) into a stock pot 2. Add garlic and onions and stir till onions are soft (but not brown) 3. Add the tomatoes and a little bit of water (not too much) 4. Stir in the tomato paste, and simmer over a slow fire 5. Once the tomato is soft, take out the skin and allow to cool. 6. Blend the mxiture, and put back on the stove to heat. 7. Stir in some Italian mix spice & salt to taste. 8. Cook for another 30 minutes, and shut the fire. 9. Store the tomato sauce into smaller container and freeze for use later.
Note: I dont add alot of water, so the sauce would be quite thick. This is good for storing for later use, so it would take less space to keep in the fridge. When we take it for cooking later, we cld add more stock (chicken or prawn stock, or just water). The spaghetti sauce shld not be too salty, becuz (1) the spaghetti is cooked in water added with salt, and (2) we also sprinkle cheese before eating.
If u are using the sauce for a meal right away, then u add more water... I like the sauce a little soupy, and my spaghetti drenched in lots and lots of sauce....
Preparation of minced chicken spaghetti
Spaghetti - cooked in a pot of water with salt added. Follow the instruction on the packet for quantiy and time of cooking. U can take out some noodle to sample if it is cooked sufficiently. I also like to add abit more salt so that the noodle can taste a bit of salt. When I do that, I make sure the spaghetti sauce is not salty.
I add mince chicken, chopped into small pieces which is marinaded with very little salt and some cornstarch... heat the tomato sauce base, and stir in the meat. Once the meat is cooked, the sauce is ready.
When serving, stir in some finely chopped corrinader leaves and some coarsely grind black pepper, and sprinkle some cheese.
** u cld add fish fillet, prawns or mussels... fish balls?? or mushrooms.. anything u fancy to make your spaghetti sauce.
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Post by JinLi on Nov 14, 2007 9:44:52 GMT -5
Easy chicken rice
Meat: Marinade 6 pieces chicken wings and drummets with 1 tsp of sesame oil and 3 tablesthingy teriyaki marinade or oyster sauce. Leave aside.
Prepare rice for 2 persons as you would (ie wash the rice, soak in water) in a microwable bowl.
Microwave rice. Midway, put the marinated chicken into the bowl and continue to microwave. The juice from the chicken will drip into the rice, making it tasty. When the rice is cooked, so will the chicken. Remove from the microwave and stir the rice a little to mix the gravy. Serve.
I just use the guide button for cooking rice to gauge timing. The other way is to use the rice cooker - as the water bubbles, chuck the chicken in.
If I want a little variety, i slice some chinese sausages as well.
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Post by JinLi on Nov 25, 2007 5:11:42 GMT -5
Tomato with minced meat - meal on a go!
Minced pork/chicken (marinade with a lil soya sauce and a dash of pepper) Tomatoes (quartered) Tomato sauce Chopped garlics
1. Heat wok. Sauteed garlic. 2. Stir in minced pork and tomatoes. 3. Stir for abt 2 mins and add in tomato sauce and a little water. 4. Keep stirring until gravy thickens.
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Post by JinLi on Nov 25, 2007 5:13:13 GMT -5
Steamed chinese sausage and chicken This one can prepare the night before or early morning
(This same recipe can be used to make 'savoury rice'. Just add a few more drops of the mentioned sauces to give color & flavour to your rice. You can throw in a few pieces of dried mushrooms. Wash rice, fill with half your normal portion of water. When rice is almost done, pour in mixture and stir).
2 chinese sausages (sliced - slant way) 2 drumsticks (cut into bite slices) 2 slices of ginger, finely stripped sesame oil cooking wine oyster sauce soya sauce corn flour
Mix all together and leave to marinade. Steam over boiling water for about 15 minutes.
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Post by JinLi on Nov 25, 2007 5:14:49 GMT -5
Steamed minced pork with waterchestnut (ma tai) pork ) chopped waterchestnut ) together garlic oil salt corn flour (a wee bit) Mix together and steam over boiling water for about 10-15 mins depending how thick your meat is.
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Post by JinLi on Nov 25, 2007 5:15:49 GMT -5
Mashed tofu with fish paste
2 pieces of soft tofu fish paste (homemade or buy ready from market) salt pepper corn flour (a wee bit will do to give it a smooth texture) garlic oil spring onion (chopped finely) or fried crispy shallots to garnish
1. Mash tofu and paste together 2. Add in salt and pepper 3. Mix well with cornflour 4. Steam over boiling water (abt 6-8 mins max) 4. Garnish with spring onions or fried crispy shallots.
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