Bite On It!

During my previous confinement I took a lot of glutinous rice wine chicken which was the more soupy version as my mom made her own glutinous rice wine then. This time, she did not have the time to do it herself so she ordered from a friend. The taste was not as good…

Anyway, in most confinement menu, glutinous rice wine chicken is one of the most common dish so that means we could never go without! Since the wine was not as tasty as before, my mom did the stir fried version instead which uses less of the wine.

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Ingredients

• 1 Free range chicken (chopped into small pieces)
• 300g Ginger (coarsely chopped)
• 3tbsp Sesame seed oil
• 1cup Glutinous rice wine
• 1/2cup Water
• Salt for taste

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Methods

1. Heat up wok with sesame seed oil and saute chopped ginger till fragrant.
2. Put in chicken pieces and stir fry till cook and add in some water, cover and simmer for 10-15 minutes stirring occasionally on medium fire.
3. Pour in the glutinous rice wine and continue to stir and let it simmer without covering the wok till sauce thicken.
4. Add in salt for taste (optional).

I used to buy pumpkin on a weekly basis last time when Darrius was still on porridge. I cut down after he moved on to rice so I only buy once in a while. I normally steam a few slices in the rice cooker and smash it up with the rice and serve it to Darrius. Pumpkin is highly nutritional and good for kids as well as adults.

There was still a big portion left after a week so I decided to cook this dish, one of my favorite pumpkin dish. Not sure where this dish originate from but I learned it from my mom.

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Ingredient

• 200g Golden pumpkin (cut into thick slice)
• 30g Dried prawns (soften by crushing them in a mortar & pestle)
• 1tbsp Garlic (corsley chopped)
• 1tbsp Brown sugar
• 1/2 cup water
• Light soy sauce for taste

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Method

1. Heat up wok with some oil and fry the dried prawns till fragrant. Lift them up and keep aside.
2. Add some more oil to the wok and pan fry the pumpkin slices till golden brown. Lift up and set aside.
3. Add oil to the wok again and saute the chopped garlic till fragrant. Toss in the pumpkin, stir and add in the brown sugar. Add in water, stir and simmer for 5 minutes.
4. Toss in the dried prawns and continue to stir before adding some light soy sauce. Lift up and serve.

This is one of my favorite dish which I learned from my mom many years back. I am not too sure if this dish is from Hakka, Hokkien or Cantonese influence as we are a mix of the three. What I like about this dish is the varieties of ingredients used and of course it is extremely yummy and appetizing but required a little more work.

Previously, like some 20 years ago, we can get really good ‘tau-kua’ or a type of bean curd which is harder than the normal tofu. They used to be yellow in color and has a very fragrant smell. However, I can’t seem to find this particular ‘tau-kua’ anymore. Though they are still selling the same thing but the taste and texture is completely different.

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Ingredients

• 200g French beans (cut into small piece of 1.5cm)
• 2pcs ‘Tau-kua’ - hard bean curd
• 150g Lean pork or pork belly (not too fatty ones) - cubed
• 2pcs Red chilies
• 150g Raw peanut (toasted with skin removed)
• 10g Preserved black beans
• 3 cloves Garlic (minced)

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Methods

1. Heat up wok with some oil and lightly fry the French beans and tau-kua separately. Lift them up and put aside.
2. Add some more oil into the wok and stir-fry the pork cubes until 50% cook. Lift up and put aside.
3. If the wok has not enough oil, add a little bit more and saute the garlic, add in the red chilies (squares) and stir for a while before throwing in the preserved black beans and continue to stir.
4. Add in the pork cubes, French beans and tau-kua and stir further for another few minutes till the pork is thoroughly cooked.
5. Before you life them up, throw in the roasted peanuts and stir.

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Happy New Year to all of you my dear Recipes Finders!

To start off the year, I am sharing with you another recipe from the Mama Recipes book which we have bought last month. This is one of the easiest pork ribs recipes as it required very little ingredients and it taste really nice.

I have modified a little from the original recipe as I found it too dry. I have added some water which helps to soften the meat and it did not dry up easily as the sauces from the seasoning is not enough to give moisture to the meat.

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Ingredients

• 600g Spare ribs
• 50g Rick sugar (crushed)

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Seasoning

• 1tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1tbsp Garlic (chopped/minced)
• 1 cup Water

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Methods

1. Marinade all the spare ribs with the seasoning for about an hour.
2. Heat up wok with some oil (2tbsp) and fry the ribs for about 15 minutes adding little water as your stir them so the will not dry up. Use medium fire and cover.
3. Then add in the crushed rock sugar and continue to stir till the sugar caramelized. Make sure your rock sugar are finely crushed or else it will not melt fast enough.
4. Lift up when the ribs look sticky.

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I apologise for not updating this site as frequent as I should.

The past weeks, I’ve been buying pork and potatoes so I must think of something using both ingedients. Sometimes eating the same thing can be unappetising but a little creativity can change all that. The secret is, by adding a side ingredient can make a whole lot of difference.

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Ingredients

• 300g Pork belly (not too fatty -minced)
• 2-3 Potatoes (cut into sticks like fries)
• 1-2 Bombay onions
• 5-6 Shallots (chopped finely)
• 1 Red chili (cut strips)
• 1 Chili padi (chopped finely)
• 3-4 cloves Garlic (chopped finely)
• Corn flour
• Pepper
• Salt
• Water
• Tomato ketchup
• Worchestershire sauce

Methods

1. Minced the pork belly, add in chopped shallots, chopped garlic, chopped chili padi, some pepper, salt, corn flour, a tsp oil and a little bit of water and mixed them together. Then even out to smaller portions, form them into small meat patties, and lightly fry till turn golden brown under small fire.

   

2. Cut the potatoes and deep fry till golden brown, lift up and set aside.
3. Heat up wok (or can continue from the heated wok after frying the pork patties) an saute the Bombay onions till semi soft. Add in the chili strips and stir for a while.
4. Add in the patties, stir, add in the fried potato sticks and continue to stir.
5. In a smaller bowl, add ard 2 tbsp of tomato ketchup, pepper, salt, 2 tsp corn flour and 1/3 cup water, mixed well and pour into the patties and let it get thicken.
6. When the sauce begins to thicken, put in a few dash of Worchestershire sauce and stir for a while before serving.

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