Monday, November 30, 2015

Shrimp with Spicy and Sweet Sauce


Today, my daughter wanted to have prawns for dinner, so I tried this recipe.  The sauce was wonderful on its own.  I can eat a whole bowl of rice with the sauce itself.  This recipe is really worth trying.



Ingredients

Shrimp

1.  300g shelled shrimp
2. 1 Tbsp cooking wine
3.  1/2 Tbsp cornstarch
4.  1/4 tsp salt
5.  Dash of pepper

Sauce

Part 1
1.  some of Spring Onion, chopped (add more if you like)
2.  1/2 Tbsp minced garlic
3.  1 tsp hot bean paste or chilli sauce

Part 2
1.  3 Tbsp ketchup
2.  3/4 tsp salt
3.  1/2 Tbsp sesame oil
4.  1/2 Tbsp cornstarch
5.  3/4 cup water or chicken stock


Method
1.  Marinate shrimp.  Heat pan with oil and stir fry shrimp until medium well.  Move the shrimp aside. 
2.  Stir fry Part 2 until fragrant.
3.  Add Part 3 and stir in the prawn.  Bring it to boil.

Sunday, November 1, 2015

Potatoes Wedges with Coriander


Potatoes Wedges with Coriander

Potatoes wedges with coriander was a fantastic treat for my children.  Coriander gives the wedges the extra flavour. 



Ingredient
1.  3 large potatoes
2.  Some chopped coriander
3.  Pepper and Salt to taste


Method
1.  Wash and clean potatoes.  Slice into wedges.
2.  Boil potatoes in a pot of boiling water for about 5 to 8 mins or until half-cooked. 
3.  Pan fried potatoes in a pan until golden brown.
4.  Sprinkle chopped coriander, pepper and salt to taste.  (I prefer to use black pepper)




Lemon Chicken



Lemon Chicken


Ingredient

Part A
1.  250g  Chicken Breast / Fillet  (cut into bite-sized)
2.  1/2 tbsp Chinese cooking wine   
3.  1/3 tsp salt
4.  1/2 egg
3. 3 tbsp. cornstarch

Part B
4.  3 slices lemon
5.  3 tbsp lemon juice
6.  3 tbsp sugar
7.  1/2 cup water
8.  1/2 tsp salt
9.  1/2 tbsp cornstach

10.  some assorted vegetables


Method

1.  Marinade chicken with Chinese cooking wine and salt. 
2.  Before deep-frying chicken, coat with egg and cornstarch.  Deep fry chicken in low heat until chicken becomes golden brown.  Set aside chicken when done.
3.  Mix ingredient from Part B in a small bowl.  Pour mixture into a heated wok (make sure you do not add any oil).  Add assorted vegetables.  Stir mixture until thicken.  Pour mixture over chicken.
4.  Serve with steam rice.

 



Black Pepper Chicken

Black Pepper Chicken

It is very convenient to buy a bottle of black pepper sauce and cook whatever meat you want with the sauce.  I prefer to make my own black pepper sauce so that I know what ingredient I added.  Most importantly, I know I am not eating any preservatives.  The sauce turns out to be better than the ready made ones from the supermarket.  Sauce is thick and fragrant as butter is added. 

Ingredient

Chicken
1.  300g chicken breast/fillet (cut into bite-sized)
2.  1/2 tsp salt
3.  1 tsp black pepper

Sauce (adapted from 主廚食譜, 黑胡椒豬排食譜)
1. 5 tbsp black pepper
2.  1 tbsp vinegar
3.  1/2 salt
4.  2 tbsp dark soy sauce
5.  1 1/2 cup chicken stock / water
6.  20g butter
7.  1/3 cup plain flour
8.  1/2 onion (slice thinly)


Method

Chicken

1.  Marinade chicken with salt and black pepper.  Pan fried chicken until golden brown on both sides. Set chicken aside when done.

Black Pepper Sauce

2.  Stir-fry onion until colour change.
3.  Add 5 tbsp black pepper  and continue to stir-fry until fragrant.
4.  Add chicken stock and salt.  Simmer for a few minutes.
5.  Add dark soy sauce and vinegar.  Continue to simmer in low heat.
6.  Coat butter with plain flour.  Put butter (which is already coated with plain flour) into the sauce.    Stir frequently until sauce thicken.
7.  Pour sauce over chicken.
8.  Serve with steam rice.







 
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