Another recipe that I’ve worked out on my own (and with a little help), and here’s the recipe!
Half a chicken or any chicken part you like
3 tbsp dark sauce
1 tbsp light sauce
2 bay leaves
4 tbsp of white vinegar (more if you prefer it more sour)
A handful of black peppercorns
1 tsp minced garlic
1. Marinate the chicken parts with dark sauce, light sauce, minced garlic, peppercorns and bay leaves. I marinated mine overnight and enjoyed the taste very much!
2. In a pan, heat up some oil and fry the chicken pieces. Reserve the marinating liquid for later.
3. Once the chicken is almost cooked, pour in your vinegar and stir it in to mix with the chicken.
4. Add in the marinating sauce and stir. Taste the liquid and add in sugar or vinegar to your liking.
5. Put on the lid and turn the fire down low. Let it simmer for another 30 minutes and it is done!
I learnt to cook this dish just by looking up a bunch of recipes and modifying it on my own. Here goes!
1 tsp salt
2 tbsp sugar
1 tsp cornstarch mixed with water
1. Break eggs and mix them in a bowl. Tomatoes should be cut into wedges.
2. Heat up a pan with some oil and pour in the egg. Break up the eggs and cook as if you’re cooking scrambled eggs. Remove eggs from heat once it is just cooked.
3. Next, using the same pan heat up some oil and stir in the tomatoes. Put in the salt and sugar, cover and let tomatoes simmer for around 2 minutes on medium heat. You can add in some ketchup too. Add in the cornstarch slurry to thicken the sauce.
4. Add in the eggs and stir it in well. Once the eggs are broken up and mixed in properly, plate and serve.
Felt inspired to cook an oyster sauce chicken dish over the weekend and did a quick search. Found this recipe and it really was delicious! Quick and simple to cook and serve, you’ll just need to marinate the meat in advance in order for it to be more flavourful. It was so good, I didn’t have chance to take a picture of this dish and it was gone..
3 chicken thigh, chopped
6 sliced ginger
4 cloves garlic, minced
2 tbsp sesame oil
4 chinese mushroom, soak with 300ml water
8 brown mushroom, cut into quarter
Spring onion, for garnish
2tbsp oyster sauce
1 tbsp cornflour
1 tbsp rice wine
250ml mushroom water from soaking the mushrooms
1/2 tsp chicken powder
1/2 tsp soya sauce
1/2 tsp dark sauce
1. Marinate the chicken with the marinate for 30mins.
2. After soaking the chinese mushroom till soft, cut into slices. Do not throw away the water. Drain the water to another bowl.
3. Heat sesame oil on wok then fry ginger and garlic till fragrant
4. Add in the marinated chicken and stir fry till the meat turn white.
5. Add in the mushrooms and stir fry.
6. Mix the sauce in a bowl. Then pour into the wok and let it boil. Once boil, turn the heat to low and let it simmer till the sauce reduce to half.
7. Sprinkle spring onion and give few light stir. Off heat and serve
I’ve been looking for kids friendly recipes and found this recipe. I tried it a few days ago for lunch but it wasn’t yet up to my standard. I must say though, the taste of it was there and I’d give it another go. I think my helper (yes. I rushed back from work to cook this and back to work after. So I needed my helper’s assistance to put it in the oven) didn’t put enough cheese adds there wasn’t enough in our pantry either, so I guess it wasn’t a fair chance. Besides, I like the flavours here. Here’s the recipe.
A: Fried Rice (Base)
– 2 cups of cooked rice [best if it’s leftover]
– 1 tbsp of vegetable oil
– 2 eggs, beaten
– salt and pepper to taste
1. Heat oil in pan, and fry eggs in a pan over medium high heat.
2. Add in rice, stir and let it cook for 5-10 minutes.
3. Add salt and pepper as you wish, to taste.
B: Pork & Marinade
– 5 slices of lean pork cutlet
– 3 tbsp of Worcestershire sauce
– 2 tbsp of Shao Xing cooking wine
– 1 1/2 tsp of 5 spiced powder
– a dash of white pepper
– 1 tsp of sugar
– 1/2 cup corn flour, to coat pork chops
– 1/4 cup canola oil, for frying
1. Marinate pork chops with Worcestershire, wine, 5 spiced powder, pepper & sugar for at least 30 minutes. I prefer to marinade it overnight.
2. When ready to pan-fry, evenly coat pork chops in corn flour.
3. Heat oil until hot then pan fry pork chops on medium heat until golden brown. Don’t worry if it’s still a little pink inside because it will continue to cook in the oven.
4. Set aside then cut into pieces when cooled.
– 1 tbsp olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 3 medium sized tomatoes, chopped
– 1/4 red capsicum/bell pepper
– 1/4 green capsicum/bell pepper
– 4 tbsp ketchup
– 2 tbsp sweet chilly sauce
– 1 tablespoon Worcestershire sauce
– 1 tbsp light soy sauce
– 1 tbsp Shao Xing cooking wine
– 1/4 cup chicken stock
– corn starch slurry, to thicken
– a dash of white pepper
– 1/2 tsp salt
1. Saute onions and garlic in olive oil until translucent without browning.
2. Add tomatoes, capsicums and cook until softened.
3. Add ketchup and sweet chilly sauce, then stir to mix.
4. Add Worcestershire sauce, soy sauce, and cooking wine.
5. Add in chicken stock and bring to boil.
6. Reduce heat and let simmer for 15-20 minutes to reduce mixture.
7. You may opt to add cornstarch slurry to thicken sauce.
8. Add salt & pepper to taste.
D: To assemble
– a mix of Tasty & Mozzarella cheese
1. Preheat oven to 200 deg C.
2. Place fried rice in a deep casserole dish.
3. Arrange sliced pork chops over rice.
4. Spread sauce evenly over pork and sprinkle shredded cheese generously over the top.
5. Bake for 20-25 minutes.
6. Voila! You may now indulge.
Recently, a new stall popped up in my workplace canteen selling Thai food. I tried the Thai Basil chicken rice and fell in love with it. Being the nosey one, I decided to go online and do a search for the recipe and I found this one and I fell in love with it all over again! T ride cooking it just last night and couldn’t wait to put up a post for it today. So here’s the very simple but oh so heavenly recipe for this marvellous dish.
Here’s my rendition of the dish from last night!
- 1 egg
- 2 tablespoons of oil for frying
- 1 chicken breast (or any other cut of boneless chicken, about 200 grams)
- 5 cloves of garlic
- 4 Thai chilies
- 1 tablespoon oil for frying
- 1 teaspoon of oyster sauce
- ½ teaspoon light soy sauce
- ½ teaspoon sugar
- 1 splash of dark soy sauce
- 1 handful of Thai holy basil leaves
- Heat about 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat.
- When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (don’t flip the egg, unless you really want to).
- After the egg looks about right to your cooked likeness (I like mine runny), take it out, drain the excess oil, and put it on a plate for later.
- Cut the chicken into small bite sized pieces.
- Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). They don’t need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.
- Pluck a good sized handful of holy basil leaves off the stems.
- Now it’s time to start cooking. Heat your wok on high heat, and add about 1 tablespoon of oil to the pan.
- When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don’t let them burn or get too dry.
- Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it’s just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2 – 3 minutes). If it starts to get dry, add just a tiny splash of water.
- Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.
- Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat (if you’re using an electric stove, you’ll want to remove the pan from the burner). The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy.
I’m so eager to try this recipe next week after all my success with all the tofu dishes I’ve tried doing this week.
Saving it here for future reference!
tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1. Shallow fry tofu until golden, drained well and set aside.
2. Saute garlic with a little oil then add stock and seasonings, bring it to a boil.
3. Add tofu and peas and cook for a minute.
4. Add prawns and cook for a further minute before thickening the sauce with a little corn flour solution. When the sauce thicken, break in an egg and stir it through the sauce before adding the spring onions.
5. Fill a large bowl with steamed rice and pour the content of wok over.
I found this recipe randomly and decided to try it out. It tastes great! I used half a fish instead of fish fillet like the author, but it turned out fantastic.
My very humble attempt sans garnishing.
- 2 slices of Red Snapper Fish Fillet (mine is 380gm in total)
- 1 tsp Salt, to rub on the fish
- 1 tbsp Corn Flour / Tapioca Flour, to rub on the fish (optional)
- 75g Fermented Bean Paste, a.k.a 豆瓣酱 / 豆酱 “Tao-Cheo“
- 1/2 tsp Sugar
- Ginger, julienned
- 1 tbsp Soy Sauce
- 1 tbsp Hot Shallot Oil
- Fried Shallot
- Spring Onions
- Coriander Leaves
- Clean fish, pat dry. Rub salt on the fish, and then pat some corn flour on it.
- Place some ginger on a steaming dish, place fish on top.
- Apply fermented bean paste on top of the fish. Just like spreading peanut butter on your bread, generously. Sprinkle sugar on top.
- Bring water in the steamer to a boil and steam fish over high heat for 7 minutes.
- While the fish is steaming half way, heat shallot oil and soy sauce in a pot and bring to a boil.
- Remove fish from the steamer, pour away excess steaming liquid.
- Drizzle hot shallot oil and soy sauce mixture over. Garnish and serve!