Stir fry long bean, cucumber and carrot

Ingredient:
Long bean
cucumber
carrot
chopped garlic
dry shrimp
minced meat
a bit of salt
a bit of white pepper powder

Long Bean Rice

Long Bean Rice with mum's special fried shallot. I use the brown rice this time.

Ingredients:

brown rice

mushrooms (soaked then cut strips)

dried shrimp

dried oyster

long bean

meat (cut strips)

shallot (fried)

for taste:

white pepper powder

light soy sauce

dark soy sauce

salt

Stir fry everything in the wok first then transfer to rice cooker and add water to cook.

Taste great with ketchup.

Honey Sesame Chicken & Honey Sesame Ribs

Ribs

Chicken

Ingredients:

Chicken breast (cut into bite size) / Ribs

toasted sesame seeds

marinade with:

1 tbsp light soy sauce

1 tbsp cooking wine

1/2 tbsp sesame oil

1/2 tbsp sugar

some salt & pepper powder

2 tbsp rice flour/corn flour (just before frying)

Sauce:

3 tbsp sweet chilli sauce

2 tbsp ketchup

2 tbsp honey

2 tbsp light soy sauce

1 tbsp oyster sauce

1/4 cup water

Stir-fry round cabbage

Ingredients:
round cabbage

carrot

dried shrimps

chopped garlic

pepper powder

salt

cooking oil

Kung Pao Chicken

At first I thought I will make a mess in the kitchen frying the chicken pieces but I was wrong. It was really easy and I was glad the oil did not splash all over the place.

The recipe was really simple.

Cut chicken breast into bite size and marinade it with light soysauce, chinese wine and sesame oil for about 1 hour. Add some corn flour to the chicken you marinade before frying. Stir fry the chicken until about 80% cooked.

For the sauce: mix dark soysauce with chinese wine and some sugar.

Heat up some oil then put in some chopped garlic and stir fry it until slightly brown, add in some dried chilli pepper. Stir fry slightly until dried chilli pepper turn dark red. Pour in the sauce and then add in the chicken and you can add some salt. Stir fry for a while then add in the cashew nuts and spring onions. Add in a few drops of sesame oil that's it. Serve hot.

Cooking pork ribs and eggs

Ingredients:

10 pieces mushroom (soaked in water to soften it then cut into half, keep the water that you soak the mushroom with)

500g pork ribs

Carrot (I did not state how many carrots because it is entirely up to you, if you like carrot you can have more. Cut them into large pieces)

Hard boiled eggs (again the quantity is entirely up to you but take out the shell first)

Garlics (leave the skin where possible)

Cooking oil

Light soy sauce - 2~3 tbsp

Dark soy sauce - more or less 50g

Sesame oil - more or less 25g

Chinese rice wine - more or less 50g

Pepper powder

Salt

1. Heat up the wok. Pour in some cooking oil to brown the garlic. Put in the carrot and stir fry it a bit then follow by the mushrooms. Next put in the meat. I normally sprinkler some pepper powder over the meat at this stage. Stir fry all the things until you see the meat is slightly cook.

2. Put in light soy sauce, follow by the sesame oil then the dark soy sauce and last the Chinese rice wine. Stir fry a bit then add in the water that you use to soaked the mushroom. The water should rise slightly above all the things in your wok. Add in some salt.

3. Put all the hard boiled eggs into a cooking pot and transfer all the things in your wok to the pot.

4. Cook/simmer it over low heat for about 1/2 hour. Check it once in a while if the water almost dry up then you should add in more water.

Additionally, you can also add some tau pok or bean skin if you like.

Rice wine mee suah

I like ginger only if it is cooked with meat and sesame oil but not if it is fried with vegetables like how the vegetarian restaurant cooked it. I just cannot stand the ginger taste in the vegetables and I was told that vegetarian cannot take garlic so most of their dishes are cooked with ginger instead.

I cooked some meat with lots of ginger and sesame oil today and I have also added some rice wine that my aunt made.

Tasted just the way I like it. It was a bit spicy though because of all the ginger.

My daughter had it with rice whereas I had mine with mee suah. I also added some fried eggs and a lot more rice wine to my mee suah. Yum...

Fried cellophane noodle (2)

I fried some cellophane noodle again today and as usual the ingredients I use are what I can find in my fridge.

Preparation and cooking take less than 30 minutes. Simple and tasty and no MSG.

Bibimbap (2)

Cooked bibimbap for lunch again. Yummy ......

'Tofu skin' with carrot and meat

I called it 'tau kee' because I don't know the actual name of it. It is made of tofu skin and found in stall selling yong tau foo and steamboat.

I like to cook it with carrot and meat. It is simple and quick to cook.











The ingredients:
some chopped garlic
some carrots
some tau kee
some meat
Seasoning:
oil
light soy sauce
dark soy sauce
pepper powder

Brown the garlic then put in the carrots. Cook in medium heat until carrot soften a bit then put in the meat. Put in the pepper powder, light soy sauce and dark soy sauce and continue to fry for a little while. Then put in the 'tau kee' and enough water to cover everything. Cook it over high heat for about 5 minutes and turn off the fire. It is ready for serving.

Chicken with sesame oil and Chinese rice wine

I cooked some chicken with the Chinese rice wine that my aunt made. My aunt's rice wine is really good and the sweetness is just perfect. She told my mum that she will teach me to make the rice wine. Guess I will have to find some time during the school break by the end of this month to learn it from her.

My daugther wants to have rice with the chicken.

But I prefered to have mine with mee suah, just like the rice wine mee suah. And I add in a lot more rice wine in it and it was simply yummy....

Cheesy tomato fried rice

It's yummy.......

The ingredients are:

Rice

Eggs

Sweet corn

Meat

Carrots

Round cabbage

Tomatoes

Onions

Mozzarella cheese

Grilled salmon

Seasoning I use olive oil, pepper powder, light soy sauce, salt and ketchup.

Fried dong fen (cellophane noodles)

I like to cook using simple ingredients from what I can get from my refrigerator. I don't follow a recipe for what I cook and so each time the ingredients and the taste may be differ.

I fried some dong fen (cellophane noodles) today. As usual I use the ingredients I have in my refrigerator.

Some minced meat

Some round cabbages (cut thin strips)

Some carrots (cut thin strips)

Some scallions

Some fried eggs

Some dry shrimp

Some chopped garlic

Some dong fen (soak to soften it first)

For seasoning, I use some light soy sauce, some dark soy sauce, a bit of salt and a bit of pepper powder.

First fried some eggs and cut into small pieces and put aside for later use. Then heat up the wok, pour in some cooking oil and brown the garlic. Put in the carrot, follow by the meat then the dry shrimp. Fried for a while then put in the seasoning - pepper powder, follow by the light soy sauce then the dark soy sauce. After that put in the cellophane noodles and eggs and stir fry till all the cellophane noodles is coated with the soy sauce. Add in some water and fry for a further few minutes till the cellophane noodles absorbed the moisture. Put in the scallions, stir fry one minutes and turn off the fire. The dong fen is ready to be serve.

Simple noodle soup

I have some yellow noodles left so I cooked a big pot of noodles soup tonight. And again the ingredient I use is very simple.

Some round cabbages (cut thin strips like in salad)

Some carrots (cut thin strips)

Some scallions

Some filament sticks

Yellow noodles

Some bean skin (photo shown below, I don't know the exact name of it but it can be found at the stalls that sell yong tau foo items. I bought it from the wet market but I kept it frozen when not in use and it could last more than a week)

As for seasoning I only use a few drops of olive oil, a few drops of sesame oil and a big tablespoon of gochujang. But you can add in more gochujang if you like your soup hot and spicy.

Put the cabbages and carrots into the pot. Add water and a few drop of olive oil. Let it boil until all the vegetables turn soft. Put in the bean skin and the gochujang. Let it boil for a while then put in the noodles, scallions and filament sticks. Let it boil for about 5 minutes and turn off the fire. Put a few drops of sesame oil over it and it is done.