SWEET AND SOUR CHICKEN

The title of this post is a little deceiving because I did not make the sweet and sour sauce. I used a pre-made sweet and sour sauce by Lee Kum Kee and kudos to that brand for making cooking easier on us. Tee hee. Anyway, the highlight of this dish would be my fried chicken because if you knew me in the kitchen, you would know that I have a problem frying anything. Everything that was supposed to be deep-fried ended up either grilled or pan fried. I think it is because I have a problem with the amount of oil needed to actually fry something. So, to make the perfect battered chicken that goes with the sweet and sour sauce, I decided to toughen myself up and pour out that oil! The oil should be enough to cover or submerge your meats. To prepare the chicken, cut the chicken meat into small chunks and coat them with flour mixed with some salt, white pepper and a pinch of cumin. When that is done, place the chicken chunks into the oil until they are lightly browned. Then, remove the meats and drain out the oil using paper towels. To make the sauce, use about a tablespoon of olive oil and fry the minced garlic until fragrant. Then, add in some water and the pre-made sweet and sour sauce. When the consistency thickens, toss in the fried chicken and allow it to simmer for awhile. When that is done, the dish is ready to be served with yummy white rice.

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STEAMED FISH

These past few days have been exciting, “culinary-ly” speaking. I have seriously been working on my Chinese cooking skills. Yeeeaa-eh. If only I can seriously work on my Chinese language instead. Pft. So, the item on the menu today was steamed fish.

Ingredients:

  • One catfish fillet
  • Soy sauce
  • Rice wine
  • Sesame oil
  • Salt
  • Sugar
  • White pepper
  • Minced ginger
  • Olive oil
  • Minced garlic

Procedure:

  1. Marinate the fillet with some salt and sugar
  2. Mix together some soy sauce, a dash of rice wine, a few drops of sesame oil and white pepper.
  3. Adjust the sauce accordingly depending on the size of your fish and your taste preferences.
  4. Pour over the fish into the steaming dish and place the minced garlic on the surface of the fillet.
  5. Then, place the dish into the steamer (I used an electric steamer) and set it to 8-10 minutes.
  6. Once it is done, fry some garlic in about one tbsp of oil and pour it onto the fish for extra flavor.

MEE HOON KUEH

My humble attempt at making mee hoon kueh or flour cake soup. For some reason, the translation to English sounds really gross to me. Anyway, the process of making the hand-made noodles is really simple. Instead of the usual string-like noodles that we are used to, this dish uses pieces of dough as its noodles. Its kinda like using ravioli instead of spaghetti in an Italian meal. You get my drift. I formed the dough using all purpose flour, some salt and added enough water to form a doughy consistency. Then, I left it wrapped in a damp paper towel for approximately 20 minutes before rolling the dough out and peeling it into the soup to cook. I used some pork bones and fried minced meat to make the soup base. I know this is not the actual recipe (I read somewhere that we are supposed to use anchovies as the soup base) but hey, I am trying to clear out my kitchen here. Trying my best to delay grocery shopping and utilizing all the leftover meats I have in the refrigerator, I made quite an unbalanced meal this time around. When I do not see any greens in the picture, it makes me feel sad and incomplete. Am I weird?

GINSENG SOUP

As promised, I made the recuperating boy some chicken ginseng soup today. Ginseng is said to have many medicinal health benefits and is believed to help the body restore itself to health. This remedy is commonly used by the Chinese folks.  In a good amount of water, I added a small piece of chicken breast, ginseng, kei chi (wolfberries), flat white Chinese herb (I have no clue what it’s called), some chicken stock, and a little salt for taste. Then, allow it to boil on a stove top or slow cooker until all the flavors have been incorporated into the soup.

BANANA OAT MUFFINS

bananaoat

I had a light dinner and my sweet tooth started kicking in two hours later resulting in a baking spree. This versatile recipe was taken from allrecipes.com (with some modification). The texture is wonderful, it is not overly sweet and I love the medley of bananas, oats and cinnamon. A must try!

Ingredients:

  • 1/2 cup whole wheat flour
  • 1 cup self-rising flour
  • 1/2 cup traditional oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 3/4 cup skim milk
  • 1/4 cup apple sauce
  • 1/2 teaspoon vanilla extract
  • 2 mashed bananas
  • Cinnamon powder

Procedure:

  1. Combine flours, oats, sugar, and salt.
  2. In a separate bowl, beat the egg lightly. Stir in the milk, applesauce, and vanilla and mashed bananas.
  3. Stir the flour mixture into the banana mixture until just combined.
  4. Place batter into muffin tray and dust lightly with cinnamon powder.
  5. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.