Friday, April 30, 2010
Mushroom Tofu Stew
Ingredients:
1 box silken tofu (cut into 12 pieces)
10 dried chinese mushroom (soaked)
1 stalk spring onion (sliced thinly and separate the green and white portion)
4 cloves garlic
200ml water (used for soaking mushroom)
Seasoning
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce
Methods:
1. Saute garlic until aromatic.
2. Stir in mushroom and the white (bottom) portion of spring onion. Continue stirring until fragrant.
3. Pour in water.
4. Add in seasoning and let it simmer over medium heat for 15 minutes.
5. Add silken tofu and the green portion of spring onion. Stir gently and simmer for another 10-15 minutes or until the gravy is thickened.
6. Garnish with spring onion and serve immediately.
Labels:
Taufu
Thursday, April 29, 2010
Baked Chicken With Worcestershire Sauce
Ingredients:
1 chicken breast (without skin)
2 tbsp lemon juice
1 tbsp olive oil
Marinate:
1/4 tsp white pepper
1/2 tsp black pepper
1/4 tsp salt
1 tbsp light soya sauce
1 tsp dried parsley leaves
1 tsp Ichimi Togarashi (red pepper flakes)
2 tbsp Lea & Perrins Worcestershire Sauce
Garnishing:
lettuce
black sesame seeds
Methods:
1. Tenderize the chicken breast with meat tenderizing hammer.
2. Marinate the chicken breast for 30 minutes in the fridge.
3. Rub the chicken with olive oil and baked in the preheated oven (180 degrees C) for 30-40 minutes.
4. Cut the chicken breast into slices and place on top of the lettuce.
5. Drizzle the lemon juice and sprinkle the black sesame seeds on top of chicken before serving.
Labels:
Chicken
Wednesday, April 28, 2010
Coriander Leaves Omelette
Ingredients:
3 stalks coriander leaves (chopped)
3 eggs
Seasoning:
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
1 tbsp light soya sauce
Methods:
1. Break 3 eggs in a bowl. Add in all ingredients and mix well with a fork or chopsticks.
2. Oil the pan. Pour a scoop of egg mixture in the pan and spread the egg mixture over the surface.
3. When the egg is half done, roll it up to one side of the pan with fork and spatula.
4. Brush the empty part of the pan with oil.
5. Put another scoop of egg mixture in the pan. Spread it over the surface and under the folded egg.
6. Cook it until half done and roll the egg again to the opposite side of where it is.
7. Slice into pieces before serving and it looks like Japanese rolled omelette.
Labels:
Egg
Tuesday, April 6, 2010
Mint Soup
Ingredients:
1 bunch mint
1 egg
4 cloves garlic (chopped)
600ml water/broth
Seasoning:
1 tbsp Jia Hor Seasoning/chicken stock
salt
Methods:
1. Saute garlic until fragrant.
2. Pour in water, bring to boil.
3. Put in egg and lightly stir.
4. Add in mint leaves. Let it simmer for 1 minute.
5. Add in seasoning and serve the soup in bowls.
Labels:
Soup,
Vegetables
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