Black Bean Chicken Stir Fry

My Thought

Ingredients

• 400g chicken breast - sliced and pat dry
• 2 red chilli - remove seed and cubed
• 1 green capsicum - cubed
• 1 onion - cubed
• 1/2 tbsp fermented black beans
• 1 tbsp minced garlic
• 1 tsp sugar
• corn starch slurry - (2 tsp cornflour + 1 1/2 tbsp water)
• (A) Marinade
  • 1 tsp light soy sauce
  • 1 tsp cornflour
• (B) Sauce 
  • 2 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1/2 cup stock
  • dash pepper

Method

1. Marinate the chicken in (A) for 10 minutes.
2. Soak fermented black beans in water for awhile. Rinse and chop fine.
3. Heat 2 tbsp oil. Stir fry chicken for a while. Remove and set aside
4. Add chopped beans, minced garlic and sugar. Stir fry till fragrant.
5. Add chicken, chilli, capsicum and onion. Stir to mix well.
6. Add (B) and continue to mix well.
7. Add cornstarch slurry.
8. Serve hot.

KashRating: 5 stars

Basic Pork Burger Patties

 My Thoughts

 This is a basic version. You can add bacon bits, cheese to the patty

Ingredients

• 1 kg minced pork
• 1 large egg - lightly beaten
• 3/4 cup bread crumbs
• 3/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tsp dried basil
• 1 tbsp dried parsley flakes
• 1 tsp chilli flakes (optional)

Method

1. Put everything (except minced pork) into a bowl. Mix well.
2. Add in minced pork bit by bit. Mix well.
3. Divide into 10 portions 
4. Shape into patties
5. Grill over medium heat 5-7 minutes each side

KashRating: 4 stars

Indian Style Fried Chicken

 

My Thoughts

Cooked it during MCO 3.0. Turned out quite nice. Now a family favourite. 

Ingredients

• 6 chicken drumsticks
• 2 tsp turmeric powder
• 1 tbsp chilli powder
• 1 tbsp cornflour
• 2 tbsp meat curry powder
• 4 cloves garlic - mince
• 2 tbsp ginger paste (or 5 cm ginger - use japanese grater)
• 1 lime - juice only 
• salt to taste
• handful of curry leaves - wash and drain dry

Method

1. Clean chicken and pat dry
2. Marinate in other ingredients except curry leaves. Leave covered in fridge for at least 1 hour
3. Make sure chicken is room temperature before deep frying till cooked.
4. After finished frying the chicken, throw in the curry leaves.
5. Deep fry the curry leaves till crispy.
6. Garnish the chicken with the curry leaves.

KashRating: 5 stars

Thai Green Curry Chicken

My Thoughts

I used ready made paste. I like the brand heritage

A favourite of #3

Ingredients

• 1 large chicken breast - cut into bite size
• 1 - 2 tbsp oil
• 2 tbsp green curry paste
• 1/2 cup coconut milk
• 1/2 cup water
• 1 round eggplant
• 3 strings of long beans - wash, cut into 2cm lengths
• 5 kaffir lime leaves (lightly bruised)
• 2 red chilli (thick strips)
• 1 tbsp fish sauce
• 1 tbsp sugar (or gula melaka)
• 1/4 cup (packed down) Thai basil leaves

Method

1. Heat oil with medium heat.
2. Saute green curry paste till aromatic
3. Add chicken, Stir well till change colour.
4. Add coconut milk and water.
5. Bring to quick boil
6. Add eggplant, long beans. kaffir lime leaves and red chilli
7. Lower heat. Let simmer till curry thicken (about 10 minutes)
8. Add fish sauce, sugar. Stir well.
9. Add basil leaves and stir for a little while. The leaves will wilt.
10. Turn off heat and serve hot.

KashRating: 5 stars

Aloo Egg Curry

My Thoughts

Simple Indian recipe. Don't let the number of ingredients scare you. 😉

Nice to eat with rice or chapati. You can make it a dry curry too. 

Tips: Always make sure eggs are room temperature so it doesn't break. Add salt so that it is easier to peel,

Ingredients

• 4 eggs (room temperature)
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 2-3 cardamom
• 1 bay leaf
• 2 large onions (chop fine)
• 2 large tomatoes (chop fine)
• 1 tbsp ginger garlic paste
• 1/2 tsp tumeric powder
• 2 tsp garam masala 
• 1-2 tsp chilli powder
• 3 medium potatoes (peel and cubed into chunks)

Method

1. Wash eggs. Put into pot. Add water, make sure eggs are covered with water.
2. Add about 1 tsp of salt.
3. Boil using medium heat. When water turns hot, increase heat to medium high. 
4. Boil for 10 minutes. Wait a while before peeling.
5. Heat 2 - 3 tbsp oil in pan.
6. Add in eggs and fry till brown. Keep stirring.
7. Remove eggs and set aside.
8. Sauté cumin and cardamom till the cumin starts to sizzle. 
9. Add bay leaf, onions and dry till golden
10. Add ginger garlic paste. Fry till aromatic
11. Add tomatoes, salt and turmeric powder.
12. Fry till tomatoes soft and blended with onion.
13. Add chilli powder and 1 tsp garam masala
14. Stir fry till aromatic (about 1 - 2 minutes)
15. Add potatoes. Fry for 2 - 3 minutes
16. Add water to partially cover potatoes
17. Cover and cook on low flame till potatoes are cooked. Stir once a while.
18. Add eggs and stir well. 
19. Add 1 tsp garam masala.
20. Stir well. Cover and simmer till desired consistency.
21. For dry curry, uncover and let the liquid evaporate
22. Turn off heat and and serve while hot.

KashRating: 4 stars

Steam Chicken with Chicken Essence

My Thoughts

My kids do not like to take chicken essence from the bottle. So, whenever I have box of chicken essence, I sneak in a bottle by cooking this dish. Can substitute with normal chicken. But not as firm and more fat

Ingredients

• 5 drumsticks (remove skin) 
• 1 or 2 bottle of chicken essence
• 4 shitake mushrooms (soak and cut)
• 2 red dates (halved and remove pit)
• 3 cloves garlic (don't peel. leave whole)
• 1 tsp wolfberries
• 2-3 slices of ginger (can julienne them)
• 1 tbsp chinese wine
• 1/2 tsp soy sauce
• salt

Method

1. Rinse herbs, soak for 5- 10 minutes
2. Marinate chicken with all ingredients except salt.
3. Leave covered in fridge for about 4 hours.
4. When chicken is at room temperature, put everything in a deep steaming plate.
5. Season with salt if needed.
6. Cover bowl (or use cling film)
7. Steam high heat for about 40-60 minutes.
8. Serve while hot.

KashRating: 5 stars

Steam Tofu with Garlic and Soy Sauce

My Thoughts

Another simple dish.  

Ingredients

• 1 blocks of white soft tofu
• 3 garlic - minced
• soy sauce
• spring onion - chopped for garnishing

Method

1. Place tofu on steaming plate.
2. Boil water in steamer.
3. Place plate of tofu into steamer when the water is boiling rapidly.
4. Steam for about 7-10 minutes.
5. Pour excess water from the tofu plate. You can gently cut tofu into pieces
6. Heat up a little oil in a pan over medium heat.
7. Stir fry garlic till start to turn brown. Don't wait till it turns brown coz it will continue cooking and burn
8. Pour garlic and oil onto tofu 
9. Drizzle with soy sauce and garnish with spring onion.
10. Serve while hot.

KashRating: 5 stars