Stir Fried Chicken with Sweet Bean Sauce (醬爆雞丁)

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I love making tasty and quick stir-fry dishes. Not only are they quick to get done, but also perfect to go with a bowl of steamed rice. Yes, we’re big fans of rice. So this stir-fry chicken dish is on top of my family menu. As far as I’m concerned, Asians often opt for chicken thigh meat, whereas Australians prefer chicken breast. Correct me if I’m wrong. The good news is that when it comes to making this dish, you can use either chicken breast or thigh. You may pick whatever you prefer or comes in handy. Either one works well wonderfully.

The only thing to keep in mind is not to overcook the chicken meat. No one wants tough chicken meat, right? The stove heat shouldn’t be too high. And don’t cook too long. Lastly, the secret ingredient in the marinade will keep your favourite chicken meat nice and smooth. Wondering what the secret ingredient is? It’s egg white. Ok, it’s not a secret anymore. Hope you all like this dish as much as we do.
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Beef Brisket in Clear Broth (清湯牛腩)

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I had luck to spot this lean beef brisket from a nearby Asian butcher. Why not got some back home and cooked up for hubby as he’s a big fan of beef brisket? Every time I cooked beef brisket, I’d make the traditional flavoursome stewed beef brisket in Chu Hou sauce, a fool proofed dish for anyone who wants to try Hong Kong cuisine. This time I tried another classic beef brisket soup dish that I grew up with and it’s still popular in Hong Kong. The cooking method for both mentioned dishes is similar. As for making this beef brisket soup dish, the key to success is preparing a delicious clear soup base, not a cloudy one. For convenience, you can get quality store-bought chicken stock. This soup dish goes perfectly with vermicelli or egg noodles. Just add a few bunches of Chinese bok choy and cook in the soup. Then you and your family can enjoy a tasty light meal.
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Teriyaki Chicken Udon

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I reckon Japanese udon is the best light meal for my family through out the year. It’s quick to whip it up in the last minute. By stir-frying the noodles with teriyaki sauce, it’s heavenly tasty. My family loves udon very much. So I’d keep a packet of frozen udon in the freezer. Simply blanch the noodles in boiling water for a short while. It’d be perfect for stir frying. What you need is to add some meat and seasonal vegetables. You can marinate the meat well ahead and keep it in the fridge. A healthy and tasty udon dish will be finished within 20 minutes.
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Pandan Coconut Rice

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Pandan leaf is a very versatile ingredient in making many desserts and cakes, like pandan dumplings and pandan chiffon cake. The dish won’t taste or smell as good without it. Wonder if you tried pandan rice.

This rice is totally infused with a depth of pandan and coconut fragrance. When I had the rice, I suddenly realized why my readers from Singapore and Malaysia are so deeply in love with pandan. Give it a try if you haven’t had it before. The dinner for the other night was a simple dish, stir fried prawns with mango going with this fragrant and tasty rice.
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Stir Fried Prawns with Mango

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Stir Fried Prawns with Mango01

Mango is still in season here down under. It’s my family’s all-time favourite fruit. What makes me even feel happier is that the mango tree grown in our backyard bears more large mangoes this year. Every mango is large, juicy and sweet.

Prawns (shrimps) are classified as a kind of high cholesterol food. Many people might have an appetite or urge to try but feel hesitated with a fear of cholesterol problem. Well, I felt the struggle before. I’m glad that recent research posted by dieticians and experts states that most of the cholesterol resides in the shrimp heads. If you don’t eat the shrimp heads and what’s inside, you won’t intake much cholesterol. The prawn meat consists of high-quality protein, low in saturated fats unless you deep fry them in oil. Best of all, prawns are rich in omega 3 fatty acids and good to our hearts.

Prawns and mangoes are perfect partners for making a perfect quick dish, like this prawn stir fried dish. Seeing hubby enjoying it very much increase my joy of cooking. For all these reasons, I reckoned it’s the most favourite dish I made in this summer.
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Baked Drunken Prawns (焗醉蝦)

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Drunken prawns are very popular in Chinese cuisine just like drunken chicken dishes. Often times, the drunken prawn dish is steamed. I was itching to try new cooking method of making a prawn dish to celebrate the coming Chinese New Year. After running the test, I was very pleased with the end result. The prawn meat was tender, just cooked with the nutritious goji that’s absorbed all the flavours after baking. You might be busy around with making all kinds of CNY cakes or snacks. This simple and quick prawn dish is absolutely perfect to be put on your CNY cooking list.
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