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.
- 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
- 2 tsp light soy sauce
- 1/4 tsp dark soy sauce
- 1/2 tsp sugar
- 1 tsp shaoxing wine
- 1/4 tsp salt
- pepper to taste
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp corn starch
- 2 tbsp water
- Dash of sesame oil
- Wash and pat dry chicken and then mix with marinade for 15 – 30 mins
- Peel and chop potatoes and carrots into chunks and soak in water. Drain water 5 mins before cooking
- Heat oil in pan and add chicken and reserve the marinate. Cook until chicken browns and dish up to set aside
- 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
- Add in cornstarch to thicken sauce and serve hot with rice
- Add oil and marinated chicken pieces into bowl – 5 mins/120 degrees /reverse spoon. Reserve marinate. Pour out chicken and set aside.
- Add in garlic and ginger – 3 mins/120 degrees/speed 1
- Pour in potatoes and carrot and stir-fry – 3 mins/120 degrees/reverse spoon
- Add back chicken, reserve marinate and sauce ingredients except cornstarch.
- Cook for 15mins/Varoma/reverse spoon. Pour in cornstarch slurry when 3 mins left to cooking time
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.
- 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
- Cut about 3-4 slits on the pork chop to prevent curling when frying
- Pound the meat until about 1/4″ thick
- Smash garlic cloves and add all seasoning into bag and marinate the pork shop for 30 mins to overnight
- Remove meat drain and coat meat with the starch and shake off excess
- Place in airfryer basket and airfry at 200 for 13 mins – flipping the meat at 7 min.
- Remove and cool then cut into strips and serve with rice
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.
- 500 gm of boneless chicken leg
- 3-4 medium potatoes
- 1 carrot (optional)
- Minced garlic
- Olive oil
- 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
- Cut chicken, potatoes and carrot into cubes
- Heat oil in pan and saute garlic until golden brown
- Add in chicken and stir fry until meat turns white
- Add in carrots and potatoes and stir fry
- Add in soya sauce and water and stir to combine
- Cover with lid and simmer for 20-30 mins
- Add sugar, salt and sesame oil and stir until combined.
- Serve hot with rice
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.
- 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
- Peel potatoes and cut into cubes. Soak in water until ready to cook
- Place water, coconut milk and curry paste in pan and heat until boiling.
- Add in potatoes and boil for 10 mins
- Add in the chicken, curry leaf and onion and simmer for another 10 – 15 minutes until chicken is cooked
- 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.
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.
- 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)
- Pat dry tofu and cut into cubes – 9 cubes per tofu
- Spray olive oil on tofu and air fry to 13 minutes until golden brown
- Heat pan and melt butter, stir-fry curry leaves and garlic until aromatic.
- Add in the salted egg powder and stir fry until paste is foamy and aromatic. Season with salt and chicken powder
- Add in the fried tofu and coat with sauce before serving
Notes: I airfried the tofu instead of using oil to deep fry for a healthier version.