Seafood Congee 海鮮粥

Hello folks, I know I have not been very diligent in updating the blog. :( Have been sick for more than a month and I'm still not fully recovered. My little kitchen is still in operation, just not as efficient as before. I'm hoping things will change with the help of the few kitchen gadgets that I recently acquired. ;) I'm really excited about my latest purchase - Buffalo Smart Cooker and can't wait to test drive cook with it. :)

Today I'm going to share the recipe of seafood congee, Mummy B's style. It's not the traditional Cantonese "jook" you will be expecting, but it tastes pretty good. I hope you will like it.

Ingredients
500 seafood marinara
1 medium sized carrot, diced
1 cup rice
1 bunch coriander, finely chopped
3 cloves garlic, finely chopped
1 small piece ginger, julienne
Salt and pepper to taste
About 1.5l water/stock

Method
Put rice, diced carrot and water (or stock) in a large pot and bring to boil. As soon as it boils, lower heat, partially cover with lid and simmer for 40 minutes. Stir it every now and then to prevent the rice from clumping and sticking to the bottom of the pot.

Heat oil in a shallow frying pan, sauté ginger and garlic till fragrant. Add the seafood and gently stir fry them till just cooked (Do not overcook them). Remove the seafood and transfer to the pot of congee that is ready. Top with coriander leaves. Season with salt and pepper to taste.

Serve immediately.

Pumpkin and mince stew 南瓜焖肉

I'm so far behind on blogging... Was sick for 3 weeks and only beginning to feel better this week. this extremely cold and wet winter really hit me hard... low motivation, carbo cravings, mental sluggishness just to name a few. >__<

I've a few recipes lining up, just no time to blog yet. Will play catch-up soon... ^__^

Up next is pumpkin and mince stew!

Updated recipe

Ingredients
1 quarter pumpkin, cut into pieces
200g minced pork, marinated with soy sauce and corn flour
3 cloves garlic, finely chopped
1 small piece ginger, grated
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp oyster sauce
Salt and pepper to taste
Cooking oil
Water

Method
Heat oil in pan, sauté ginger and garlic till fragrant. Add minced pork and stir fry till brown. Gently break the mince up with spatula. Add soy sauce, wine and oyster sauce, mix them well.

Add the pumpkin pieces and some water, stir fry for a minute. Cover pan with lid and gently simmer for 10 minutes. Add more water if it gets too dry. Season with salt and pepper.

Dish and serve with steam rice.

White Radish (Daikon) Soup 白蘿蔔湯

The soup season has began! It's almost the end of fall and there's no better way to warm yourself up with a steaming bowl of soup. This is an easy recipe with four basic ingredients - white radish (also known as daikon), carrot, pork ribs and water. I would love to add some dried cuttlefish and dried oysters if I have some in the pantry but since I don't, I just have to make do with what I have.

Daikon is very low in calories and rich in enzymes to help in digesting fatty oils and starchy foods. It has anti-inflammatory and sedative properties, an excellent source of vitamin C, phosphorus and potassium. The health benefit of daikon is endless but you may want to add some dried red dates, geiji (wolfberries) or ginger into the soup to balance the "cooling" nature of daikon.

Ingredients
600g pork ribs
1 large sized white radish, cut into pieces
2 medium sized carrots, cut into pieces
1.2l water

Method
Blanch pork ribs in a pot of boiling water, about 5 minutes, to remove excess fats and scums. (Blanching the pork ribs/chicken gives you a clear soup).

Put all ingredients in a clean pot and bring to boil. Lower heat and simmer for 2 hours. Add salt to taste (I did not put any salt and seasoning as I like my soup to retain its original flavour).

Chinese Cabbage and Mushrooms Soup 冬菇白菜湯

This is a simplified version of my previous posting - Vegetables and Mushrooms Soup. I was craving for something light and refreshing after a few consecutive days of strong flavoured food.

I used Campbell's Salt Reduced Chicken Stock to save time (ahem, remember I am a busy working mum now?), soaked some Chinese mushrooms and coarsely sliced some Chinese cabbage. Bring everything to a boil and simmer for 10 minutes. Serve hot.

How simple can this get?! ;) Have a good weekend folks and a great time cooking in your kitchen!

Mushrooms & Pork Ribs Claypot Rice 冬菇排骨煲仔飯

It's been 2 months since I last updated the blog, am I lazy or what? :)

I have always wanted to cook chicken claypot rice but I don't have a claypot. Last weekend I finally went ahead to get one and cooked the mushroom pork ribs claypot rice. I didn't use chicken because I wanted to clear the packets of pork ribs in the freezer.

Traditionally the marinated meat is placed on top of the near-cooked rice and the steam will cook the meat. I have decided to cook the pork ribs separately before adding to the rice, for fear that the pork ribs will not be tender enough while my rice burned at the bottom. It's alright for the rice to form a crusty layer at the base but not too charred or you will have a hard time cleaning the claypot later on.

Alright, recipe to come later on. Bed time now...

Update - Recipe

Ingredients
2 cups rice, soaked for 15 minutes (i used the rice cooker’s cup)
3 cups water - cooking rice
400g pork ribs
5 Chinese mushrooms, soaked
4 cloves garlic, finely chopped
Cooking oil
200ml water

Marinade
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing cooking wine
1 small piece ginger, grated
1 tsp sesame oil
Dash of white pepper
1 tsp sugar
1 tbsp corn flour

Method
Marinate pork ribs and mushrooms with seasoning. Set aside in a container and refrigerate for at least an hour. In a pan, heat oil and saute garlic till fragrant. Add pork ribs and brown them to seal in the juice. Stir in water and allow to simmer over a gentle low heat until ribs turn tender, about half an hour.

Put rice, a little oil and water into a clay pot, cover and bring to boil. Stir to mix every now and then so it will not stick to the bottom. Turn down the fire and cook with low heat until bubbles start to form on the surface.

Spread the pork ribs and mushrooms on top of rice, cover and cook with low heat till rice is dry. Turn off the heat and let rice sit for further 10 minutes. Garnish with spring onion. Serve hot.

Mee Siam - Singapore style

It's been a long week and I am so glad that the weekend has finally arrived. My ADSL connection has been a total let down! The crawling speed was worse than a dial-up! It appeared that there were some problems with the Dlink wireless modem, which was pronounced dead this afternoon when B tried to upgrade the software in an attempt to resolve the internet issue. T__T We bought a new router-modem today and the internet connection seemed to have improved but still not very stable.

A lot of things have happened over the week but that will be story for another time. Let's move on to more interesting stuff shall me? Food always excites me and I hope you share my sentiments.

Today I am going to share with you one of my Singapore hawker favorites - mee siam. Don't confuse this with the mee siam we have in Malaysia that is stir-fried and dried. This is the "wet" version of rice vermicelli in a sweet and sour tangy gravy with a hint of spiciness. It is a very appetizing dish, just writing this post is enough to make my salivary glands kick into overdrive.

Thanks to Prima Taste (again!), I could have this whipped up in 15 minutes time. Click here for the cooking instructions of mee siam from Prima Taste.

Besides mee siam, I have also tried Prima Taste's Hainanese Chicken Rice and Curry Chicken, both of which I highly recommend. I am going to stock up more Prima Taste "ready-to-cook sauce kits" next weekend, will probably try out their mee rebus and prawn mee. I'll be back with reviews!

Hainanese Chicken Rice 海南雞飯

This was my first attempt in cooking Hainanese chicken rice and the soft poached chicken turned out better than expected. The skin was silky and meat moist and juicy. But I need more skill and practice in carving the chicken, perhaps getting a Chinese chopper will make the job easier.

I used Prima Taste ready-to-cook sauce kit, which saved me the trouble of chopping and blending the ingredients like ginger, garlic, shallots and such. The kit even came complete with the dipping sauces - chilli, ginger and dark soy sauces.

Click here for full ingredients and cooking instruction from Prima Taste.

I did not exactly follow the cooking instruction on the packet, which suggests to cook the chicken in the stock by simmering in low heat for 30 minutes. Instead, I immersed the chicken in the boiling stock, turned off the heat and let the chicken stand in covered pot for 20 minutes. I repeat the process and bring the water back to a boil, turned off the heat and let chicken cool for another 20 minutes. (This process is done 3 times in an hour to make sure the chicken cooks inside as well as outside.) The chicken is then removed and immersed in ice water for 15 minutes to stop the cooking process. The final step involved pouring PT's sesame soy sauce oil over the chopped chicken pieces.

For chicken rice, I mixed 3 cups of rice with PT's premixed fragrant oil and chicken stock (for boiling the chicken) and cook in an electric rice cooker.

Serve the chicken with rice, soup (from the chicken stock) and the condiments. Bon Appétit!

Fried Noodles with Prawns 大蝦炒麵

Up next is stir fried noodles with prawns. This is a long overdue post as it was dinner many months back. Yeah last year, how long ago was that eh? :)

Will share the recipe soon. Good night, yawn...

* Updated - recipe *

Ingredients
1 packet yellow noodles (Hokkien Mee), 400g
6 large Banana prawns, peeled shell, retained head and deveined
5 cloves garlic, chopped
1 small quarter cabbage, julienne
1 egg, beaten (optional)

Seasoning
1 tbsp dark soy sauce
1.5 tbsp light soy sauce
1 tbsp oyster sauce
Dash of white pepper

Method
Heat some oil in a wok or large frying pan over a medium heat. Saute some garlic till fragrant. Add prawns and stir fry them till cooked, remove and set aside.

Heat oil in wok again and saute remaining garlic. Add cabbage and a little splash of water. Stir fry cabbage for about 
2-3 minutes until just wilted.

Meanwhile, mix oyster sauce, pepper, light and dark soy sauce in a small bowl.

Add noodles to the wok/pan and stir-fry for a minute, then pour over the sauce. Toss the noodles and mix all ingredients well. If you are cooking with egg, make a well in the centre of the wok/pan and stir in the beaten egg. Lightly scramble it.

Finally, add the prawns and stir-fry for 1-2 minutes until everything is heated through.

Dish and serve.

Stir-fried mixed vegetables with glass noodles 雜菜粉絲

I love anything with glass noodles, like the springy texture and that they readily pick up and absorb the flavours. This dish is versatile as you can choose from a wide array of vegetables like cabbage, mushrooms, snap peas, carrots, zucchini to go with the glass noodles, mix and match them to your liking.

You can have it an all vegetarian dish if you like, or add some mince or sliced pork for the meat lovers at home. Cooking is fun as you mix and match ingredients, combine seasonings to achieve a harmonious flavour and taste.

Will update the recipe soon. Good night everyone.

* Updated - recipe *

Ingredients
1 cup cabbage, coarsely shredded
1 small carrot, julienned
2 small packets glass noodles, soaked in water till soft (I prefer Thai brands than Chinese)
200g pork mince
4 cloves garlic, finely chopped
3 dried Chinese mushrooms, soaked in water and retained liquid
Handful of black fungus, soaked in water till soft
Corn starch water (optional)

Seasonings
Salt and pepper to taste
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil

Method
Heat oil in wok and saute garlic till fragrant. Add pork minced and stir fry till brown. Push mince aside, stir fry carrots and cabbages for 5 minutes till wilted. Add sliced mushrooms, black fungus and water used to soak the mushrooms, followed by the seasonings. Mix to combine and cook for another 3 minutes.

Add the glass noodles and toss to blend well. The water will soon dried up as the noodles absorb the flavour. If you like to have a thicker sauce, add some corn starch water.

Dish and serve.

Char Kway Teow 炒粿條

On some rare occasions when we have bouts of homesickness and cravings for hawker style cooking, this is one of the comfort foods we go for - char kway teow or stir-fried flat rice noodles.

Char kway teow is so widely available back home and you can find it in almost every hawker centre and food court for a mere SGD2.50 or RM3.50. In Sydney, there's no luxury of that. A plate of char kway teow costs at least AUD8.00/9.00 and you don't get the authentic taste you are familiar with back home.

I certainly can't cook like a Malaysian char kway teow hawker seller and generate the aromatic “wok hei” at home, but moi can cook a decent plate of fried kway teow with less carb and more ingredients at a far cheaper price than you could get from a Malaysian restaurant in Sydney. ^_^

My previous post on fried kway teow 2.5 years ago was amateured and home styled. I think (well, I hope) my cooking has improved and gradually progressed over the years. Ahem-hem... ^__^

The recipe will be added soon, and I am now off to enjoy dinner with my family. See ya later! Have a great weekend!

* Updated - recipe *

Ingredients - serve 2 to 3
300g fresh flat rice noodles
6 large prawns, deveined
200g pork, sliced and marinated with soy sauce and corn flour
4 stalks garlic, finely minced
2 stalks scallions, cut into 1.5 inch length (separate green from white parts)
200g beansprouts
2 eggs, beaten
Cooking oil

Seasoning
1 tbsp dark soy sauce
2.5 tbsp soy sauce
1 tbsp oyster sauce
Dash of white pepper

Method
Gently separate the rice noodles so that they are not stuck together. Microwave noodles for a minute and a half and set aside. (I heat the noodles up as they were cold from the fridge)

In a small bowl, mix all seasoning together.

Heat pan/wok until quite hot. Pour in some soil and saute minced garlic and white parts of scallions until fragrant. Stir fry meat until browned, then add prawns. Remove prawns as soon as they are just cooked. Push all other ingredients aside.

Heat some oil and toss in rice noodles. Stir fry noodles for 2 minutes until fragrant. (Be gentle so that you don't break the noodles) Stir in seasonings and toss noodles on high heat for another 2-3 minutes until well coated.

Make a well in the centre of the pan/wok and heat some oil. Pour in the egg mixture and scramble it. Gently fold into noodles and mix all ingredients well.

Add beansprouts, green parts of scallions and cooked prawns. Toss to mix.

Serve immediately.

Chicken and corn soup 雞蓉粟米湯

Chicken and corn soup is not a regular dish on our dinner table. As much as I love the soup (it's so easy to make and tasty!), B isn't a fan. I reckon it's a bit sweet for his liking, and it's not the traditional Chinese double-boiled or simmered soups that he's used to. It's one of my favorites anyway, so I want to share this recipe here.

This soup is full-bodied as you can see from the photo it is rather thick. No starch was used to thicken it, the whisked egg added near the end of cooking process did the trick. You can use left over roast chicken for convenience, or diced hams for some variations.

Here's my version of chicken and corn soup.

Ingredients
150g chicken meat
400g canned creamed corn
2 bowls water
1 egg, beaten
1 tbsp Shaoxing rice wine
Dash of sasame oil
Salt to taste

Method
Bring water to boil and simmer chicken until it is cooked, about 20 minutes. Remove chicken, let cool and shred meat. Keep the water and use as a stock.

Combine creamed corn, stock and wine. Bring mixture to a boil over medium heat, stirring occasionally. Add the shredded chicken and slowly stir in beaten egg. Reduce heat. Dash in salt and sesame oil.

Stir well and serve hot.

Taiwanese Style Stewed Pork Rice 台式滷肉飯

Fatty pork rules!!! Slow-cooked and stewed to perfection, this Taiwanese style stewed pork rice is just sinfully delicious. I will add the recipe soon! I mean hopefully real soon... it's not easy to juggle between work and family now that I have gone back to work full time. Will definitely make time for blogging.

By the way, happy new year folks! :)

* Updated - recipe

Ingredients
500g pork belly
8 shallots, finely chopped
8 cloves garlic, finely chopped
1/4 cup fried shallots
Cooking oil

Seasonings
1 tbsp peanut butter
1 tsp five spice powder
Dash of white pepper
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
Rock sugar to taste
Water

Method
Blanch the whole pork belly in boiling water for 4-5 minutes. Remove and cut pork into small bite-sized pieces.

Heat oil in a wok or frying pan. Saute the chopped shallots for 5 minutes till browned and slightly burned. Add the chopped garlic and saute for another 2-3 minutes. Add pork pieces and stir fry for another 3 minutes. Add the seasoning, rock sugar, fried shallots and water that is enough to cover all ingredients. Mix well and transfer to a slow cooker.

Slow cook for 3-4 hours on high power till the pork is soft and the fats just literally melt in your mouth. Serve with steamed rice.

Note
- You may want to adjust the amount of soy sauce and rock sugar to suit your taste.

- I always pop in a few hard-boiled eggs in the process of cooking the meat.

- The original Taiwanese style stewed pork does not have dark soy sauce as part of the seasonings. It used caramelised sugar instead. I was lazy to make it so I used some dark soy sauce to add a bit of colour.

- Peanut butter is optional, but it gives a lot more texture and a nice aroma to the dish.

Homemade BBQ Pork (Char Siu) 叉燒

This was dinner last week - homemade char siu using Lee Kum Kee 李錦記 ready made char siu sauce. It's easy to make as the marinade is ready to use and for a stronger flavour, I added a dash of five spice powder onto the pork.

Pork butts (the shoulder of the pig) or pork tenderloins are usually used for making char siu but I have used pork belly this time as B likes his meats a little fatty.

Ingredients

500g pork belly
4 tbsp of Lee Kum Kee char siu sauce
Dash of Chinese five spice powder

Method
Marinate pork with 4 tablespoons char siu sauce and dash of five spice powder for at least 3 hours, preferably overnight.

Roast pork in pre-heated oven at 180°C (fan forced mode) for about 20 minutes, turn the pork over and baste with more sauce, roast for another 20 minutes.

Reserve remaining marinade and boil it in a saucepan. Pour sauce over sliced pork. Dish and serve.

Scrambled Egg with Tomato 蕃茄炒蛋/西红柿炒蛋

This is another simple and homely Chinese dish that takes little time to prepare and cook. Tomato and egg may sound like a strange combination but this is a common Pekinese dish and one of the first that children learn to make at an early age.

It's inexpensive yet nutritious, my comfort food during my postgraduate days when I was still a poor overseas student. I am not from China, but being brought up in a multi-cultural environment has exposed us to food from different regions. This was one of my favorite dishes growing up as a kid. I have always known that it's Chinese but I only came to know about its origin last year during the Beijing Olympics.

As a busy working mum having to balance the time between so many commitments, this dish is my dinner saviour when I come home late or at times when I get all stressed up with a cranky naughty boy.

So there you go, another simple dinner meal of the B's family. What's your dinner saviour? Do you have one? Please feel free to share any tips and cooking ideas... I would love to know. :)

Ingredients
2 riped tomatoes, sliced
3 eggs, beaten
2 stalks spring onion, chopped (separate white from green)
2 cloves garlic, finely chopped
Pinch of salt
1 tsp soy sauce
1 tsp sugar
1/2 tsp sasame oil
Cooking oil

Method
Crack eggs in a bowl, add a tiny pinch of salt and sesame oil and beat eggs with a pair of chopsticks. Heat three tablespoons of oil in a wok or a deep frying pan till medium hot, pour in beaten egg and stir fry for 5 seconds. The egg will be a bit wobbly and runny. Remove egg and set aside.

Heat up another tablespoon of oil and saute garlic and the spring onion (the white parts) till fragrant. Add the tomato slices and stir fry for about 2 minutes and the tomato juice will start to flow. Stir in soy sauce and sugar. Reduce the heat and return the egg. Gently mix the egg with the tomatoes. Garnish with green onion before serving.

Garlic Fried Rice & Ginger Pork Chop 蒜茸炒飯 & 薑汁豬扒

Bed time now.... Recipe will be added shortly.
zzZZzzzZ...

**Updated - Recipe added**

Ginger Pork Chop
Ingredients
6 pieces thinly sliced pork chop
2 tbsp grated ginger
2 cloves garlic, finely chopped
3 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
Cooking oil for frying pork

Method
Marinate pork slices with ginger, garlic, soy sauce, mirin and sesame oil for at least 2 hours.

Heat oil in pan and pan fry pork slices on medium heat until both sides are brown and cooked through.

Garlic Fried Rice
Ingredients
2 bowls of cooked rice
4 cloves garlic, finely chopped
1 egg, beaten
1 tsp soy sauce
1 tbsp butter
Salt and pepper to taste
2 stalks green onions, chopped

Method
Using the oil and fats remained from frying the pork, saute the minced garlic for about 30 seconds till fragrant. Toss in the rice and add salt, pepper, butter and soy sauce. Stir fry rice for a minute till well mixed.

Make a well in the center and pour in beaten egg. Scramble egg and stir egg into the rice until thoroughly blended. Add green onions, mix well and serve.

Seafood Soup 番茄海鮮湯

Been super busy with work, baby, doctor visits, household chores and cooking. That pretty much sum up what I did the past few weeks. It's good to be back at work and learning new things in a new team. At home, I am starting to cook baby food as Bryan is now 6 months old and ready for some semi-solids.

Today I'm sharing a triple tested and tried recipe that started off as a fish soup and after a few experimentations, I added host of other ingredients and it became a one-pot soup meal. You will need some fresh ingredients to make a good seafood soup. I got my seafood from De Costi at Sydney Fish Market. The soup is slightly sour because of the tomatoes and makes it very appetizing, and if you don't eat prawns, just add more fish and vegetables of your choice (tofu, seaweed, enoki mushrooms, etc).

Ingredients (Serve 2-3)
400g fish fillet
6 big prawns, remove shells and deveined
1 squid/calamari, cut into rings
1 small piece ginger, cut into thin strips
5 cloves garlic, chopped
Lettuce leaves
2 tomatoes, quartered
1 piece silken tofu, cubed (optional)
1 small piece dried seaweed (optional)
Salt to taste
Pepper to taste
Cooking oil
3 bowls water
2 bunches coriander (for soup stock)
Coriander leaves for garnishing

Method
Add water into a saucepan and bring to boil. Add tomatoes, some ginger and coriander, and simmer for 30 minutes. Drain stock through a colander; retain stock and discard ingredients.

Heat oil in a deep pan, saute garlic and remaining ginger till fragrant. Add seafood and pan fry for 2-3 minutes. Add stock, lettuce leaves, tofu and seaweed into pan. Bring stock back to boil for 1-2 minutes, add salt and pepper to taste.

Garnish soup with coriander leaves. Serve with rice.

Steamed minced pork in egg custard 肉餅蒸蛋

The key to a smooth and perfect steamed egg is to steam over very low fire, and I find that it helps to cover the steaming dish with a plastic wrap.

Ingredients
250g minced pork
2 stalks scallion, chopped
1 tbsp light soy sauce
1 tsp corn starch
1 tsp sesame oil
Dash of pepper

2 eggs, beaten
stock/water (2 eggs:2 stock)
1 tsp soy sauce

Method
Marinate minced pork with light soy sauce, sesame oil, pepper and corn starch. Mix all ingredients well and transfer to a shallow steaming dish.

Mix the beaten egg, stock and soy sauce in a bowl. Pour the egg mixture over meat and skim off bubbles on the surface. Cover steaming dish with a plastic wrap. Steam with lid covered over a low simmer for about 15-18 minutes.

Garnish with chopped scallion and serve.

Stir-fried chicken with ginger and scallion 姜蔥炒雞丁

This is another dish with the ginger, garlic and scallion mixture. Click here and here for some other recipes with the 3 ingredients.

This is a simple foolproof recipe that cooks in minutes. It's as delicious as it is easy to make!

Finely chopped the 3 ingredients and sauté them with 2 tablespoons oil and sprinkle of salt for a few minutes till aromatic and slightly brown. Remove and set aside. Stir fry marinated chicken pieces (soy sauce, sesame oil and corn flour marinade) till cooked and return the ginger scallion mixture. Mix them well with chicken and voilà! We are in business. Easy eh? ^__^

Steamed Hot & Spicy Pork Ribs 香辣排骨

It's been an extremely busy and taxing week, slapped with countless little things to do and a series of unpleasant encounters with some difficult people. There were so much packing, so much cleaning and washing, and I still have not finished unpacking stuff. I reckon when I finally settle down and have time to enjoy the new place, it's bout time to go back to work. -__-

While unpacking the books in my new home I found this recipe in the 47th issue of YUM YUM magazine. The original recipe has the coriander, onion, chillies and garlic blended into a sauce. I don't have a blender so I chopped up the ingredients as finely as possible. I have added more seasoning to the marinade to give it a bit more flavor. It was overall good but B thought it was a tad bland and not spicy enough. Will add more salt and chili padi next time!

Ingredients
400g pork ribs, cut into pieces
3 stalks coriander, finely chopped
3 red chilies, thinly cut
4 cloves garlic, finely chopped
2 tbsp olive oil
Salt to taste

Marinade
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp corn flour
1 tsp sesame oil
Dash of white pepper

Method
Mix pork ribs with marinade and keep refrigerated for at least 2 hours.

Heat oil in pan and saute garlic, chillies and coriander for 2 minutes till fragrant. Sprinkle some fine salt and stir well. Pour the mixture onto pork ribs.

Steam pork ribs over medium high heat for about 15 minutes till cooked. Serve with rice.

Chicken skewers 雞肉串燒

What a month! B is down with a stubborn cold that just don't go away. I am busy taking care of the two men (one little man) at home and getting ready to move to a new place and a bigger kitchen! ^_^

Stay tuned as the recipe of chicken skewers to be added shortly.

Ingredients
600g chicken breast
1 red capsicum
1 zucchini
1 can peanut sauce

Marinade
3 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp sugar
3 cloves garlic, finely chopped
Black and white pepper

Method
Cut chicken into 1.5 inch cubes. Marinate chicken and keep refrigerated for at least 3 hours.

Soak skewers in cold water for 30 minutes. Drain and set aside.

Thread chicken and vegetables onto skewers. Place on grill for 15 minutes or until cooked through, turning and brushing often with remaining marinade.

Serve with peanut sauce.