Sunday, May 30, 2010

Spicy Calamari

2 calamari (cut into rings)
1 tbsp Ichimi Togarashi (red pepper flakes)
oil for deep-frying

1/4 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
3 tbsp cornflour

1. Pat dry calamari with paper towel.
2. Marinate for 10 minutes.
3. Deep fry the calamari until golden brown.
4. Sprinkle with Ichimi Togarashi.
5. Serve with mayonnaise.

Saturday, May 29, 2010

Celery Chicken With Cashew Nuts

1 boneless chicken drumstick
1 stalk celery (finely sliced)
3" length carrot (finely sliced)
4 garlic (finely sliced)
20 cashew nuts
100ml water.

1 tbsp light soya sauce
1 tsp oyster sauce
1 tsp cornflour
dash of salt and white pepper

1 tsp oyster sauce
1 tbsp light soya sauce
1 tbsp Shaoxing wine

1. Marinate chicken drumstick for 1 hour.
2. Dry-fry cashew nuts until brown then set aside.
3. Heat the pan with 1 tbsp oil, add chicken drumstick, skin side down. Pan fry the chicken drumstick with medium heat and until golden brown. Dish up and cut into bite-size pieces.
4. Use the remaining oil to saute garlic until aromatic.
5. Add carrot and stir fry for 1 minute.
6. Add celery and fried chicken pieces. Continue stirring to mix all the ingredients.
7. Pour in water, let it simmer for 1 minute.
8. Stir in oyster sauce, light soya sauce and Shaoxing wine.
9. Dish up and sprinkle with cashew nuts.

Monday, May 24, 2010

Salty Prawns

14 prawns (deveined, shelled)
oil for pan frying

1 tbsp salt
dash of black pepper

1. Heat up a pan with cooking oil. Add in prawns and pan fry both sides of the prawns until slightly brown.
2. Add in 1 tbsp salt then do a few quick stirs. Drain and dish up.
3. Sprinkle black pepper on top of pan-fried prawns.

Tuesday, May 18, 2010

Stir-fried Long Bean With Dried Shrimp

8 long bean (cut to 5cm length)
2 tbsp dried shrimp (soaked)
2 tbsp garlic (finely chopped)
1 tbsp ginger (finely chopped)
1/2 red chilli (finely sliced)

1 tsp oyster sauce
1 tbsp light soya sauce
100ml water

1. Heat oil in wok. Saute garlic, ginger and dried shrimp until aromatic.
2. Add red chilli. Stir fry for 20 seconds.
3. Add long bean and followed by seasoning. Cook until long bean is just tender.
4. Serve.

Monday, May 17, 2010

Stir-fried Asparagus With Prawns

10 asparagus (cut to 5cm length)
10 prawns (half shelf and deveined)
3 cloves garlic (finely sliced)
5 slices ginger (finely sliced)

1 tsp oyster sauce
1 tsp light soya sauce
1 tbsp Shaoxing wine
dash of salt
50ml water

1. Heat oil in wok. Saute garlic and ginger until fragrant.
2. Add prawns. Stir fry until prawns turn pink.
3. Add asparagus and seasoning. Continue stirring until asparagus is crisply tender.

Thursday, May 6, 2010

Spinach With Fried Anchovies

dried anchovies
spinach (rinse and cut to 6cm length)
4 cloves garlic (sliced thinly)
2 tbsp olive oil
100ml water/broth

1 tsp Jia Hor Seasoning
dash of salt

1. Heat oil in wok and fry anchovies until golden brown. Dish out and set aside.
2. Saute garlic until fragrant.
3. Add spinach. Stir fry for 1 minute then pour in water and simmer for about 30 seconds.
4. Season with Jia Hor Seasoning and salt.
5. Garnish with fried anchovies and serve with rice or porridge.