Cantonese Thick Porridge with Luncheon Meat (Thermie)

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Ingredients (serves 2-3) 

  • 160g rice washed
  • 1150g hot water
  • Half can of luncheon meat cut into cubes and air fried
  • Some Chinese cabbage sliced
  • Pinch of salt

Steps

  1.  Put rice and water into mixing bowl – 13 mins / 100 C / Sp3 with MC on.
  2.  Add meat and veggie and cook for – 5 mins / 100 C /  Sp1.
  3.  After cooking, rest porridge for 5 mins before serving.
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Hua Diao Chicken Soup Noodles

I had wanted to buy a packet of these noodles before I fly back from Taipei but thanks to the bigger than expected boxes of sun biscuits and pineapple cake, I had to forego getting the noodles because I had no time to go searching. Most convenient stores only carried the bowl version and that was too bulky. That left me with a big craving but also the motivation to search out recipes to cook this soup noodle and now I have a much more healthier version to go to. This soup noodle is very comforting and great for a cold day.

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Ingredients 

  • 2 boneless chicken thigh / 1/4 chicken / 2 chicken wings
  • 250 gm noodles / beehoon / mianxian
  • 100 gm leafy vegetable / xiao bai cai / shanghai green
  • 10g m goji berries
  • 1 shallot
  • 10 gm ginger
  • 100-150 ml hua diao wine
  • 100-150 ml water
  • 25 ml light soy sauce
  • 10 ml oil
  • Pinch of salt

Steps

  1. Clean and pat dry chicken and marinate with a little hua diao wine and light soy sauce for 15-30 mins
  2. Slice shallot into thinly and slice ginger into pieces
  3. Add oil to pot and stir-fry ginger and shallots until fragrant
  4. Add in marinated chicken and fry until chicken is almost cooked
  5. Pour in the hua diao wine and water to cover the chicken pieces and bring to boil
  6. Reduce heat and add in goji berries to simmer for 5 mins
  7. Add in remaining soy sauce and salt to taste when chicken is cooked.
  8. In a separate pot, bring water to boil, blanch vegetables and cook noodles / mian xian / beehoon. Drain off the water
  9. Pour noodles and vegetables into serving bowl and cover with soup and chicken. Serve hot.

Thermomix Steps 

https://my.thermomixrecipes.com/thmrecipes/hua-diao-chicken-noodles-%E8%8A%B1%E9%9B%95%E9%B8%A1%E9%9D%A2/

 

 

Salted Egg Chicken (AF)

I bought the Knorr salted egg powder for the longest time and only used it once to cook fried tofu. Today I finally tried using it on chicken but silly me forgot to add egg to the marinated chicken before frying but it was still edible.

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Ingredients

Marinade 

  • 2 boneless chicken thighs cut into chunks
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp rice wine
  • 1 egg beaten
  • 2 tbsp potato flour
  • 1 tbsp corn flour

Sauce

  • 6 tbsp salted egg powder
  • 4 tbsp oil
  • 2 tbsp garlic
  • 1 tbsp sugar
  • 1 red chili
  • 20 curry leaves

Steps

  1. Marinade chicken for 15 mins with sugar, salt, pepper and wine
  2. Add beaten egg and mix well
  3. Coat chicken with potato and corn flour
  4. Airfry at 200 degrees for 20 mins – turn chicken at 10 mins mark
  5. Set aside to cool
  6. Heat oil in pan and fry garlic, chili and curry leaves and sugar
  7. Add in salted egg powder and fry until fragrant
  8. Add in chicken pieces and coat in sauce
  9. Serve hot

Recipe from

https://themeatmen.sg/salted-egg-yolk-chicken/

http://www.knorr.com.sg/recipes/detail/24923/1/salted-egg-chicken-nuggets

Steamed Cantonese Glutinous Rice

This is another of the comfort food that I love and remember. Even though my mum did not cook it often. Glutinous rice unfortunately is not so easy to digest so it’s not exactly a staple food item. But every time mum cooks this – everyone will want to have second helpings.

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Ingredients

  • 1 cup of glutinous rice soaked overnight
  • 3-4 pcs of scallops / or dried shrimp
  • 4-5 pcs of dried mushroom
  • 1 Chinese sausage / lap cheong sliced
  • 1/2 – 1 chicken thigh or pork cut to small pieces
  • 1 tbsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 1 tsp sugar
  • Garlic
  • Olive oil
  • 1 cup water from soaking mushrooms and scallops

Marinade for chicken / pork 

  • 1/2  tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1/2 tbsp shaoxing wine
  • 1/2 tsp sesame oil
  • white pepper

Steps

  1.  Marinate chicken / pork for at least 30 minutes or longer and drain water from glutinous rice.
  2.  Wash and then soak mushrooms and scallops overnight and reserve the water later for steaming
  3.  Slice mushroom and tear scallops into strips for frying later
  4.  Heat wok pan and stir fry lap cheong until oil is released
  5.  Remove lap cheong and add in chicken or pork stir fry. Add scallops, mushrooms and garlic and stir fry together until fragrant. Dish up and set aside to cool.
  6. Add rice to pan and add seasoning – stir fry until rice is coated evenly
  7. Add back meat, mushroom etc and stir fry for while to mix with rice
  8. Off heat and dish rice into steaming pot or pan
  9. Add 1 cup of water or enough to cover rice in pot.
  10. Steam for 30-40 minutes until rice is cooked and dry

 

 

 

 

Beef / Pork Pepper Rice

I am sure most people have heard of Pepper Lunch and their famous sizzling hot plate. I came across this Cookat recipe on Facebook and was keen to try it out cos it seemed so simple with just a few key ingredients. I even tried making my own mirin using sugar and rice vinegar. The odd thing is the homemade mirin has a sweeter taste while the mirin i bought from Isetan dun really register. Maybe it has to do with the amount of sugar.

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Ingredients

  • 1 cup rice (cooked)
  • 200-300gm of shabu shabu pork / beef
  • 2 tbsp of corn (I use half a can)
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp light soya sauce
  • Nob of butter
  • Black pepper

Steps

  1. Mix the sugar, mirin and light soya sauce in a small bowl.
  2. Melt nob of butter in pan and add rice. Alternatively, add the butter into the hot rice when it’s just cook and mix well before adding to hot pan.
  3. Add the sauce over the rice and add in the corn.
  4. Stir-fry to mix evenly and then place the meat around the edges of the pan. Add black pepper to taste.
  5. If using cast iron pan, remove from stove and use the residual heat to cook the meat. Mix with rice and serve.

Note: I use a non-stick wok pan so I stir-fry the meat with the rice until cooked and flatten the rice in the pan to get the rice a bit charred for additional flavor. Do not add too much butter as the rice will become very oily.

Recipe from

Egg Mee Suah Soup

Anything soupy is always great on a cold rainy day or when one is feeling below the weather. Mee Suah is thin salted noodle made of wheat flour originating in Fujian, China. This is another comfort food made for the sick and common in households.

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Ingredients

  • 2 eggs with 1 tsp light soya sauce, beaten
  • 1/2 tbsp olive oil for frying egg
  • 1 1/2 rice bowls of water / stock
  • 50 gm of pork / pork belly
  • 1 bundle of mee suah
  • Some vegetable optional
  • Light soya sauce / sesame oil to taste

Steps

  1. Heat oil in pan and swirl to spread oil evenly. Pour in egg mixture. When egg is semi-cooked, scramble using spatula and cook in chunks. Take care not to over cook egg.
  2. Add water to pan for soup base and add pork and vegetables and simmer briefly to cook. Season soup with soy sauce (don’t add for stock).  Alternatively, dish out pork and vegetable and use the soup to cook mee suah without adding any soya sauce. and skip step 3.
  3. In another pot, bring some water to a boil and add in mee suah. Cook for about 30 seconds until strands soften and separate.
  4. Drain and transfer mee suah into serving bowl and ladle soup over and add the fried egg.
  5. Serve immediately as the mee suah will soak up the soup.

Recipe adapted from

http://www.noobcook.com/mee-suah-soup/2/

 

Stewed Pork Beehoon

This is one of my comfort foods – fried beehoon with canned stew pork. It’s also my favorite version of fried beehoon. It’s always hard to resist a second helping when my mum fried up some. This beehoon is quite a family favorite and it’s actually a lot easier than I expected. Minimal preparation and short cooking time. Very good dish to whip up for gatherings or when you want some nice food in a hurry. I used the canned pork chops (排骨) but the pork leg version is good as well but might contain more fats. Another point to note – only get the Narcissus brand even though it might be more expensive but it just tastes better.

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Ingredients

  • 150-200 gm of beehoon 米粉
  • 1 can of 256 gm stewed pork chop
  • 1 beaten egg seasoned with 1/2 tsp light soya sauce (optional)
  • 1 bag of vegetable – I like to use caixin
  • Minced garlic
  • Olive oil

Sauce 

  • Gravy from stewed pork
  • 3/4 to 1 cup water
  • 2 1/2 tsp light soya sauce
  • 2 tsp dark soya sauce – optional to give beehoon color

Steps

  1. Soak beehoon in water for 15-30 mins until noodles are fully reconstituted. Drain and set aside.
  2. Drain and sieve gravy from canned stewed pork. Remove bones and fatty pieces and shred meat into smaller pieces with a fork. Set aside both pork and gravy.
  3.  Heat pan with a little oil and pour in egg and spread it thinly. Cool omelette and roll it up to slice into long thin strips and set aside. (Optional)
  4. Add a bit more oil and stir-fry garlic until fragrant and add in vegetable. Fry until soften and add in pork. Stir-fry the vegetable until just cooked. Dish up and set aside.
  5. Pour in sauce and bring to a gentle simmer. Add in beehoon and cook until the beehoon has soak up all the sauce and is dry.  Add in pork, vegetable and egg. Stir fry to mix evenly and serve.

Recipe adapted from

http://www.noobcook.com/fried-bee-hoon-rice-vermicelli-with-stewed-pork/2/

 

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

Sauce

  • 1 tbsp light soy sauce
  • 1 tbsp 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. Drain water 5 mins before cooking
  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

Thermomix Steps

  1. Add oil and marinated chicken pieces into bowl –  5 mins/120 degrees /reverse spoon. Reserve marinate.  Pour out chicken and set aside.
  2. Add in garlic and ginger – 3 mins/120 degrees/speed 1
  3. Pour in potatoes and carrot and stir-fry – 3 mins/120 degrees/reverse spoon
  4. Add back chicken, reserve marinate and sauce ingredients except cornstarch.
  5. Cook for 15mins/Varoma/reverse spoon. Pour in cornstarch slurry when 3 mins left to cooking time

Recipe from

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

 

 

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.

 

 

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/