Sunday, April 26, 2020

Economical Beehoon Singapore Recipe

2 servings of dried vermicelli/beehoon - soaked in water till soft, drained
slices of luncheon meat - pan fried
fried egg
handful of bean sprouts
sambal ikan bilis
brined green chilli
2 cloves garlic - peeled and chopped
1 shallot - peeled and chopped

2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp sweet caramel sauce

Baked Chicken Drumsticks with Butternut Squash

1 bowl of cubed butternut squash
6 chicken drumsticks - separate drummette and wing
some sliced onion
2 cloves peeled garlic
2 slices of ginger 

Stir Fried Udon with Chicken Slices

2 servings of fresh udon noodles
some chicken slices - season with some salt, pepper, sesame oil and cornstarch

some sliced cabbage
some thinly sliced carrot
1/2 small yellow onon - peeled and sliced
1 tsp chopped garlic
1 tbsp cookiing oil
salt and pepper to taste 

2 tbsp black vinegar

Sunday, April 19, 2020

Curry Chicken with Pumpkin

1 lb chicken pieces
1 bowl of pumpkin - cut into large pieces
2 tbsp thai curry paste
1 tbsp curry  powder 
handful of curry leaves
1/2 red onion - peeled and sliced
1 shallot - peeled and sliced
1 large tomato - cut into quarters
2 cups coconut milk
2 tbsp cooking oil

Steamed Chicken with Mushroom and Chinese Sausage

1lb chicken pieces
2 pieces chinese sausage - wash and slice
1 large piece black fungus - wash, soaked and sliced 
handful of dried lily flowers - wash and trim hard ends, soaked and drained
5 dried shitake mushrooms - wash, remove stalk, soak and drain
some julienned ginger
chopped green onion

Marinade for chicken
2 tbsp soy sauce
1 tsp dark soy sauce
2 tbsp glutinous rice wine
1 tbsp oyster sauce
1 tsp sesame oil
salt and pepper to taste
1 tbsp chopped garlic
1 tsp grated ginger
1 tsp cornstarch 

Saturday, April 18, 2020

Stir Fried Scallops with Bell Pepper

1 lb fresh scallops
1 tsp chopped garlic
slices of yellow onion
slices of red and yellow bell peppers
1 tbsp shaoxing wine
2 tbsp soy sauce 
salt and pepper to taste
vegetable oil
  1. Add 1 tbsp oil into pan and fry the scallops until just cooked.  Set aside.
  2. Add another tbsp oil to the pan.  Add sliced onions and garlic and saute till aromatic.
  3. Add sliced bell peppers and shaoxing wine and soy sauce and do a quick stir fry.
  4. Add cooked scallops to the pan.  Season with salt and pepper. Fry to combine all ingredients.
  5. Ladle into a serving plate and serve warm.

Clam Congee

15 manila clams - washed and scrubbed
1 cup rice
5 cups water
2 dried scallops - soaked and shredded, reserve soaking water
1 egg 
2 cloves garlic
few ginger slices
chopped green onion

  1. Boil water.  Add ginger slices, garlic and dried scallops.
  2. Add rice and cook over low heat for 30 minutes or until rice grain breaks up.
  3. Break an egg into the bowl.  Lightly stir the egg into the congee.  
  4. Add manila clams and cook until all clams are opened.
  5. Sprinkle chopped green onion and serve warm.

Friday, April 17, 2020

Dungeness Crab Congee

1 Dungeness crab - scoop out the crab meat
 1 egg
1 cup of rice
5 cups of water
salt and pepper to taste
julienned ginger
chopped green onion
soy sauce to taste
drizzle of garlic oil

Soup Stock Ingredients
Crab shell
few ginger slices
2 cloves garlic
1/4 of yellow onion - peeled and sliced