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Braised Chinese Cabbage with Chicken
Marinate 1 tbsp soy sauce 1 tsp sesame oil 1 tsp cornstarch 1 tsp cooking wine Salt and pepper ½ chinese cabbage, cut into 2″ pieces ½ chicken breast, chopped 2 spring onions, chopped 1 tsp soy sauce 2 tsp cooking wine ½” ginger, minced Serves 2 Marinate chicken and chill for 2 hours. Saute […]
Curried Cauliflower with Apples
The curry is warming on a chilly day. Cumin seeds add a nice kick to the dish. For a more interesting texture, I prefer the ginger just chopped, not minced. ½ head cauliflower, cut into small pieces 1 carrot, chopped 4 tbsp curry powder 3 tsp cumin (or 1 tbsp cumin seeds) ½” ginger, chopped […]
Hamburger stew
It’s a cold day and I was yearning for something warm and comfortable. I’d come across The Pioneer Woman’s Hamburger Soup a few days ago and it has been lingering in my mind. A peek in my fridge revealed that a simple adaptation could serve, without a trip to the grocery store. Beef and tomatoes […]
Chicken with Peppers
1 chicken breast, cut into pieces 1 red or green pepper, julienned ½ carrot, diced ½ ginger, chopped finely 1 spring onion, cut into 1″ strips 1 tbsp cornstarch 1 tbsp soy sauce ½ tbsp sesame oil Marinate chicken in soy sauce, sesame oil and cornstarch. Saute ginger and spring onions till fragrant. Add carrots. Add […]
Sago Pudding
Sago: 1 cup sago pearls (or tapioca pearls) 1.5L water (for boiling) Gula melaka syrup: 100g gula melaka (palm sugar or gula kabung in Malaysia), roughly chopped 100ml water 2 pandan leaves Coconut milk: 1 cup coconut milk with pinch of salt added, chilled Photo credit: CY Phang Prepare sago : Wash sago well with […]
Fried Bee Boon
3 bushels bee hoon ¼ handful dried shrimp 1 dried scallop 1 cup dried bean curd strips ½ cup green beans, cut into 1″ strips ¼ cup mushrooms, dried or tinned ¼ carrot, julienned 1 tsp garlic, minced 1 spring onion, sliced thinly. Save some for garnish. 1 egg 1 tsp soy sauce Fried shallots […]
Lor Mai Kai 糯米鸡 (Glutinous Rice with Chicken)
~ DIM SUM SERIES ~ Lor Mai Kai ( 糯米鸡 nuòmǐ jī) is a cantonese dish and a classic dim sum dish.The glutinous rice is wrapped in lotus leaf and steamed. Where lotus leaf is unavailable, dish is steamed is a bowl and tipped up-side-down onto a plate to serve. This is the version presented below. The glutinous […]
Pulut Inti
The colouring in this Peranakan dessert is from Bunga Telang or Blue Pea Flower. It is commonly used as a natural food dye in Peranakan dishes such as Pulut Inti, Pulut Tai Tai, Kueh Salat/Kueh Seri Muka and Nasi Kerabu. However, blue is not a colour used by the Chinese. The plant flowers all year round and […]