Braised Chicken and Potatoes

This is somewhat similar to another recipe i shared – the chicken and potato stew just that the sauces used are a bit different but no less delicious.

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Ingredients

  • 1 huge boneless chicken leg meat or 8 chicken wings about 400 gm
  • 2 large potatoes
  • 1 carrot
  • 2 -3 slices of ginger
  • 3/4 cup water
  • Spring onion (optional)
  • Olive oil
  • Minced garlic

Marinade

  • 2 tsp light soya sauce
  • 1/4 tsp dark soya sauce
  • 1/2 tsp sugar
  • 1 tsp shaoxing wine
  • 1/4 tsp salt
  • pepper to taste

Sauce

  • 1 tsp light soya sauce
  • 1 1/2 tsp oyster sauce
  • 1 tsp corn starch
  • 2 tbsp water
  • Dash of sesame oil

Steps

  1. Wash and pat dry chicken and then mix with marinade for 15 – 30 mins
  2. Peel and chop potatoes and carrots into chunks and soak in water
  3. Heat oil in pan and add chicken and reserve the marinate. Cook until chicken browns and dish up to set aside
  4. Add some oil and saute garlic and ginger until aromatic then add in potatoes and carrot and stir fry for 3 minutes . Add in the water and cover and cook for 10 mins until potatoes turn soft. Put in the chicken, the reserved marinate and add in the sauce
  5. Add in cornstarch to thicken sauce and serve hot with rice

Recipe from

http://en.christinesrecipes.com/2015/07/braised-chicken-wings-potatoes.html

Note: I doubled the sauce seasoning as if more water is added , the taste gets quite diluted.

 

Airfried Taiwanese Pork Chops

I love these that usually come in bento sets sold in Taipei, they are usually paired with a braised egg, pickles or fried cabbage to make a complete meal. So this is my attempt at making a more healthier version that is not deep fried in oil.

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Ingredients

  • 2 pieces of pork chops – not too thick
  • 2 cloves of garlic
  • 1/2 tbsp sugar
  • 1/2 tsp white pepper
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp Shaoxing wine
  • 1/4 tsp five spice powder
  • 2 – 3 tbsp potato starch & corn starch

Steps

  1. Cut about 3-4 slits on the pork chop to prevent curling when frying
  2. Pound the meat until about 1/4″ thick
  3. Smash garlic cloves and add all seasoning into bag and marinate the pork shop for 30 mins to overnight
  4. Remove meat drain and coat meat with the starch and shake off excess
  5. Place in airfryer basket and airfry at 200 for 13 mins  – flipping the meat at 7 min.
  6. Remove and cool then cut into strips and serve with rice

Recipe from

http://www.itsmydish.com/taiwanese-pork-chop/

Potato and Chicken Stew

This is definitely one of my favorite comfort food that goes wonderfully with rice and usually mum would cook a big pot of it and have leftovers for the next day.

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Ingredients

  • 500 gm of boneless chicken leg
  • 3-4 medium potatoes
  • 1 carrot (optional)
  • Minced garlic
  • Olive oil

Sauce

  • 1 1/2 tbsp light soya sauce
  • 200ml water
  • 3/4 tbsp dark soya sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tsp sesame oil

Steps

  1. Cut chicken, potatoes and carrot into cubes
  2. Heat oil in pan and saute garlic until golden brown
  3. Add in chicken and stir fry until meat turns white
  4. Add in carrots and potatoes and stir fry
  5. Add in soya sauce and water and stir to combine
  6. Cover with lid and simmer for 20-30 mins
  7.  Add sugar, salt and sesame oil and stir until combined.
  8. Serve hot with rice

Recipe from

http://www.thehungryexcavator.com/2012/11/soya-chicken-and-potato-stew-recipe.htm

Curry Chicken

I always thought curry chicken was a chore to make but with a ready made curry paste, it was actually much easier than I thought. I used the Dancing Chef Yellow Curry Paste together with the Ayam Brand Trim Coconut Milk with 45% less fat so that makes a healthier curry without compromising the taste.

19055725_10154859340037675_7845091861100709372_o Ingredients

  • 3-4 Holland potatoes  (150g)
  • 6 – 8 pieces of chicken wings & drumlettes (300g)
  • 1 yellow onion sliced
  • Curry leaf (optional)
  • 200 ml Ayam Brand Trim coconut milk
  • 300 ml water
  • 1 packet Dancing Chef Yellow Curry Paste

Steps

  1. Peel potatoes and cut into cubes. Soak in water until ready to cook
  2. Place water, coconut milk and curry paste in pan and heat until boiling.
  3. Add in potatoes and boil for 10 mins
  4. Add in the chicken, curry leaf and onion and simmer for another 10 – 15 minutes until chicken is cooked
  5. Serve with rice, prata or toasted baguette

Note: The potatoes can also be boiled in water for 10 mins to cook them first before adding but I figured easier to do everything in one pot.

 

 

Salted Egg Tofu

There has been a major craze in salted egg dishes and some really taste very good and when Knorr launched a smaller pack of their salted egg powder – I figured that I should get a pack to try out some salted egg dishes without the hassle of having to steam them from scratch.  I was tempted to do salted egg chicken but since I had a packet of tau kwa in the fridge. I decided let’s start with tofu.

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Ingredients

  • 1 packet of tau kwa
  • Olive oil spray
  • 3 sprigs of curry leaf
  • 30 gm of unsalted butter
  • 3 tbsp of salted egg powder
  • 3 chili padi (optional)
  • Minced garlic
  • 1/8 tsp salt
  • 1/4 tsp chicken powder (optional)

Steps

  1. Pat dry tofu and cut into cubes – 9 cubes per tofu
  2. Spray olive oil on tofu and air fry to 13 minutes until golden brown
  3. Heat pan and melt butter, stir-fry curry leaves and garlic until aromatic.
  4. Add in the salted egg powder  and stir fry until paste is foamy and aromatic. Season with salt and chicken powder
  5. Add in the fried tofu and coat with sauce before serving

 

Recipe from

http://www.noobcook.com/salted-egg-yolk-tofu/2/

Notes: I airfried the tofu instead of using oil to deep fry for a healthier version.

Broccoli with Chicken

I bought the chicken breast thinking to make chicken pies but as I still have a head of broccoli left – decided to clear it from the fridge so cooked them together to eat with white quinoa cooked with chicken seasoning for more taste.

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Ingredients

  • 2 chicken breasts cut into cubes
  • 1 head of broccoli cut into florets
  • 1/2 tsp corn starch
  • Olive oil
  • Minced garlic
  • Pinch of salt

Sauce

  • 1 tbsp soya sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp corn starch
  • 1/2 cup of water
  • 3 dashes of pepper

Steps

  1. Marinate chicken with salt, pepper and corn starch
  2. Heat olive oil and stir fry the mince garlic until fragrant
  3. Add chicken and cook until almost white and add in the florets
  4. Pour in the sauce, stir fry chicken and broccoli
  5. Simmer for a bit to cook both chicken and broccoli
  6. Dish up and serve

Note: Don’t boil broccoli as this would destroy the nutrients

 

Recipe from

http://rasamalaysia.com/broccoli-chicken/2/

 

 

Braised Meat Rice (卤肉饭)

This is a must eat whenever I am in Taiwan but in Taiwan generally less meat and more lard is used to cook this delicious but sinful dish. The local version is cooked using leaner minced meat in Singapore but the taste is usually not authentic enough. I substituted with pork belly meat instead so that there is a good balance of fats and meat. My first attempt – the meat was not soft enough but the taste pretty close after the flavor developed.  This dish usually is paired with a braised hard boiled egg and prickled vegetables but I omitted it as I dun have them.

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Ingredients

  • 500 gm pork belly
  • 1 tbsp minced garlic
  • 2-3 tbsp fried Shallots
  • 90 ml soya sauce
  • 30 ml dark soya sauce
  • 50 ml shaoxing wine
  • 1.5 tbsp sugar
  • 1/2 tsp five spice powder
  • 200 – 300 ml water
  • Olive oil / shallot oil

Steps

  1. Boil pork belly for 25 mins, rinse in cold water to cool down.
  2. Cut pork belly into small pieces and set aside.
  3. Heat pan with oil and stir fry garlic until fragrant.
  4. Add the meat and stir fry for a while and add the sauces, wine.
  5. Add in enough water to cover the meat and add the sugar and five spice powder and fried shallots.
  6. Bring to a boil and simmer for 20 mins until sauce thickens.
  7. Serve hot with rice

Note: A friend suggested to cook in clay pot to make the meat more tender. I also think the meat should be cooked longer for 30 mins to 1 hour.

Recipe from

https://www.ytower.com.tw/movie/play.asp?id=M-1474

 

Longan and Snow Fungus Sweet Soup (龙眼雪耳糖水)

It’s a very Cantonese thing to cook soups – both savory and sweet. This was my first attempt at making a sweet soup since I have some snow fungus which I previously used for chicken soup. I was just wondering how should I use it up and it occurred to me that I could make this dessert. This dessert soup can be eaten both warm and cold. Personally, I prefer it cold as it’s more refreshing especially given the hot weather recently. I estimated the amount of ingredients so I did not exactly follow the portions as listed. I also used my multi-use tea pot’s sweet soup setting.

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Ingredients

  • 40 gm snow fungus
  • 2 litres of water
  • 5 pandan leaves (optional)
  • 50 gm dried longan
  • 20 red dates
  • 100 gm gingko / lotus nuts (optional)
  • 120 gm rock sugar (can be reduced)

Steps

  1. Soak snow fungus until puffed up and soften. Trim and discard the dark yellow hard part of the center of the fungus. Cut to small pieces and put into pot.
  2. Add all ingredients except gingko nuts into pot and bring to boil for 20 mins. Add the gingko nuts and continue to simmer for 1 hr or more depending on how soft you want the ingredients.
  3. Add rock sugar to taste and stir to make sure sugar is fully dissolved.  Remove the panda leaves and serve warm or chilled.

 

Recipe adapted from

http://www.noobcook.com/white-fungus-with-longan-and-ginkgo/2/

Chives Omelette (韭菜煎蛋)

I seldom get to eat this dish cos there is old saying that too much chives will make your legs weak but I think there is no basis to this. I bought a bunch of chives cos there is some wanton skins I am thinking of using up but I realized it’s a bit too much for the amount of minced meat I have on hand so I used half for chives omelette instead.

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Ingredients

  • 50 gm of chives
  • 2 eggs
  • 1/2 tsp fish sauce
  • Dash of hua diao wine
  • 2 tsp cornstarch + 2 tsp water
  • Olive oil

Steps

  1. Wash chives and pat dry with paper towels and cut chives into 1 cm bits
  2. Add fish sauce and hua diao wine into eggs and beat until frothy
  3. Mix eggs mixture with chives and add in corn starch solution
  4. Heat oil and pour half of egg mixture into pan
  5. Turn heat to low and fry for about 1 min
  6. Turn over and fry another 1 min or when browned

 

Recipe from

http://www.tastehongkong.com/recipes/featured/fried-eggs-with-chinese-chives-a-simple-savory-omelet/

 

Zha Jian Mian (炸酱面)

I’ve always like this dry mix noodle and would always eat it outside but I thought it was quite tedious to make. However when I checked the recipe, it was not as complicated as I thought just that I need to get bean paste so off to Redmart to order 2 kinds of bean paste – sweet and chili. I used the wrong type of bean curd though so it turned out more like mapo tofu instead but still tasted great on both noodles and rice.

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Ingredients

  • 250 gm of yang chun mian ( I used 2 x dry brown rice noodles)
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 pc tau kwa diced (I used soft tofu)
  • 250 gm minced pork
  • 1 1/2 tbsp sweet bean sauce
  • 1 1/2 tbsp chili bean sauce
  • 1 tbsp light soya sauce
  • 1 tbsp sugar
  • 1 tbsp hua diao wine
  • 1/2 cup water
  • 1 1/2 tsp corn starch
  • Julienned carrot / cucumber or blanched vegetables

Steps

  1. Cook the noodles, drain and set aside
  2. Heat the oil in pan and stir fry garlic together with tau kwa and minced pork. Stir fry until meat turns white then add in both bean sauces and mix well
  3. Combine light soya sauce, sugar and hua diao wine and add into pan. Add enough water to cover the ingredients and let the sauce come to a boil
  4. Mix the corn starch with some water and stir into the sauce to thicken it.
  5. Dish on top of cooked noodles and add in the carrots / cucumber or vegetable to serve

Note: If using soft tofu, add before the water.

Recipe from Her World

http://www.herworldplus.com/solutions/recipes/zha-jiang-mian-30-minutes

Shanghai Fried Noodles (上海炒面)

My first attempt at frying noodles was a bit of a disaster cos the noodles were mushy cos I cooked them a tad too long luckily it was still edible but not worth posting about. Since I had the brown rice noodles – I wondered if they could be used for frying so after checking out some recipes, I decided on this one since it looked simple and I had all the ingredients on hand. I used 4 pieces of my brown rice noodles instead of the 500 gm white noodles / Udon etc – so my noodles turned out a tad salty

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Ingredients

  • 120 gm pork sliced to bite size pieces
  • 1 tsp minced garlic
  • 500 gm shanghai white noodles / udon
  • 150 gm cabbage shredded
  • 1 -2 tsp chili bean sauce (optional)

Marinate for pork 

  • 1 tsp light soya sauce
  • 1/2 tsp corn starch
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • Dash of white pepper
  • Dash of sesame oil

Noodle sauce 

  • 1 tbsp light soya sauce
  • 2 tbsp dark soya sauce
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 3 tbsp chicken stock or water
  • Dash of sesame oil

Steps

  1. Marinate pork for 20 mins or longer
  2. Cook noodles according to instruction until noodles are soft but still firm. Drain and rinse with cold water then set aside
  3. Heat oil in pan and stir fry marinated pork until cooked and set aside
  4. Add garlic and fry until fragrant and add in the shredded cabbage and fry until soften and add in noodles. Pour the sauce over and stir to coat the noodles evenly. Add in pork and chili bean sauce
  5. Stir fry to combine and serve

 

Recipe from Christine’s Recipes

http://en.christinesrecipes.com/2013/02/shanghai-fried-noodles.html#more

 

Homemade Garlic Bread Spread

Garlic bread at home used to be made with McCormick’s garlic bread powder and butter spread but somehow it never tasted as good as the ones outside which are so expensive. As I have some wholemeal bread left over and was craving for garlic bread – I googled for how to make garlic bread spread from scratch and found this most simple recipe.

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Ingredients 

  • 4-5 pieces of sliced bread
  • 30 gm of butter soften
  • 1 tbsp of minced garlic
  • Pinch of salt
  • Dash of mixed herbs (optional)
  • Sprinkle of Parmesan Cheese (optional)

Steps

  1. Mix soften butter with minced garlic and salt
  2. Add in mixed herbs
  3. Spread on bread and sprinkle on cheese
  4. Toast bread until crisp
  5. Serve hot