Thursday, August 26, 2010

QUICK FRY BEANS & CARROTS




With this dish, you can use either dried beans which requires a lot of preparation and time consuming or opt for beans in canned. It may be a little dry, just enough for the sauce to bind the beans but trust me, beans from tin cans are superb too!!






Ingredients


1/2 can of kidney beans, remove water
1/2 can of chickpeas, remove water
1 onion, finely chopped
1/2 carrot, sliced
2 stalks of spring onions, chopped
1 clove garlic, chopped
1 tsp ginger juice
1 tsp soy sauce
1 tsp fish sauce
50ml water
1 tomato, diced


Method


  1. In a rice bowl, mix ginger juice, soy sauce, fish sauce and water together. Set aside.
  2. Heat 2 tbsp of oil in a wok. Stir fry garlic until slightly browned.
  3. Add onion, carrot and fry for a couple of minutes.
  4. Add kidney beans and chickpeas.
  5. Pour in all the sauce. Stir fry until sauce is well heated.
  6. Sprinkle chopped onion.
  7. Turn off heat and dish up on plate to serve.









ASPARAGUS AND BEETROOT SALAD

ASPARAGUS AND BEETROOT SALAD

Ingredients:
200g asparagus
1/2 can beetroots
3-4 shallots
1egg

Salad Dressing:
4 tbsp vinegar
2 tbsp olive oil
a pinch of salt
a few shakes of pepper

Method:

  1. Cut beetroot thickly. Set aside.
  2. Cut asparagus into 3inch length.
  3. Parboil them in hot boiling water. Remove and set aside.
  4. Boil egg until becomes hard approximately 10min.
  5. Cut into slices. Set aside.
  6. Heat up 1 tbsp oil in wok. Fry shallots until slightly brownish. Remove and drain oil.
  7. Arrange asparagus on a plate. Next, beetroot on top. Pour salad dressing on them. Arrange slices of eggs on the side. Put shallots on top beetroot.



Saturday, August 21, 2010

CHICKEN PAPRIK with VEGETABLES





For those who love spicy food, this is a popular dish recommended in most Malay and Indonesian restaurant and food stall. It is a spicy chicken dish mix with long beans, corn, carrot, cabbage or any kind of vegetable that you can find in your refrigerator!

The main sauce are chilly sauce and oyster sauce which makes the sauce spicy and sweet. Kaffir leaves brings out the aroma of this dish.


Ingredients

500g chicken, diced
50g prawns, remove shells
50g squid, cleaned and cut into rings
2 pieces tomatoes, quartered
1 carrot, quartered
1 packet young corn, cut slanting
100g cauliflower,
100g broccoli
2 pieces kaffir leaves (limau purut)
1 big onion, sliced into rings
2 cloves garlic, chopped
2 inch ginger, sliced
1/2 tbsp chilly paste
2 tbsp oyster sauce
1/2 tsp black sauce
1 tbsp chilly sauce
a little salt, pepper
1/2 tsp sugar
1/2 cup water



Method

  1. Mix salt and pepper together with diced chicken. Set aside.
  2. Parboil carrot, cauliflower, broccoli and young corn in a pot of boiling water until soften.
  3. Remove, drain well and set aside.
  4. Heat wok with 2 tbsp oil.
  5. Stir fry chicken until half way cooked. Remove and set aside.
  6. Fry garlic, ginger and onion until aromatic.
  7. Add in prawns and squid.
  8. Stir fry for 3min.
  9. Add in chicken, parboiled vegetables.
  10. Add in chilly paste, oyster sauce, black sauce, chilly sauce and kaffir leaves.
  11. Stir fry for 2 min.
  12. Add in sugar and water.
  13. When sauce thicken, turn off heat.
  14. Serve hot.


Monday, August 16, 2010

LEMON CHICKEN



Do you know that lemon helps to improve and enhance the flavor of various dishes, salads and drinks? This wonderful dish brings out the lemon sweet taste in chicken.





Ingredients


1 piece of chicken breast, cut into chunks
4 tbsp cornflour
1 clove garlic, chopped
250ml chicken stock
1 tsp fish sauce
1 tsp sugar
pepper
juice of 2 lemons
1 tsp of honey


Method


  1. Marinate the chicken with lemon juice for 20min.
  2. Drain and retain marinate for later use.
  3. Coat the chicken pieces with cornflour.
  4. Fry until chicken are cooked. Set aside.
  5. Heat a little oil in a wok.
  6. Fry garlic until aromatic.
  7. Add chicken stock, fish sauce and sugar.
  8. Pour in lemon juice, cooked chicken and thicken the sauce with cornstarch.
  9. Add pepper and honey before serving.

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