Steamed Herbal Chicken

Herbs in use are Tong Kwai, Yuk Chuk and Kei Chi. Ensure to clean it before using it to marinade the chicken for a few hours. Once you are ready for your meal, boil some water in a wok. Place the plate of marinated chicken on the steamer and add a dash of salt then cover the wok with hood. Let it steam for about 5 mins and then turn the chicken over. Allow it to steam for another 3 mins and then turn off the fire. Don’t overcook it or else the chicken meat will be very rough. You can let the steam cook the chicken further for about 10 to 15 mins or serve it immediately.

Scrambled Eggs with Tomatoes

I’ve actually gotten this recipe from Rice Palette, looked really good so thought of trying it ;-) Changed it a little as I don’t have some of the ingredients (Really need to stock up my cupboard!). Luckily it turned out all right :-)

Beat eggs with a dash of salt and pepper. Heat a little oil and pour beaten eggs. Scramble it until almost cook, remove and set aside. Clean wok and heat up some oil. Add cut up onions and cook until fragrant. Add cut up tomatoes and cook for a few mins. Add a dash of salt and sugar. Mix a little Knorr Chicken Seasoning Powder with water and pour it in. Stir-fry for another few mins. Pour some tomato sauce then add scrambled eggs and stir-fry a little. Cover with hood and let it simmer until cook. Serve it once ready.

Tamarind Chicken by Tefal

Preparation: 10 mins
Cook: 30 mins
Serves: 4

1 kg chicken, cut into 5 cm pieces
250 gm tamarind paste or assam, mixed into 1 1/2 cups water and strained
4 tbsps oil
Chopped spring onions to garnish

Marinade:
200 gm shallots, pounded
10 tbsps fine sugar
3 tbsps coriander powder
1 tbsp salt
3 tbsps dark soy sauce
1 tbsp white pepper

1. Combine strained tamarind water with marinade. Stir to mix well. Add chopped chicken pieces into the mixture and leave to marinate overnight, covered, in the fridge.
2. Heat oil in Tefal Privilege Frypan over a medium fire. Fry chicken, 3 pcs at a time for 1 min. Turn over and fry for another 1 min. Remove and set aside. Keep the tamarind marinade.
3. Pour oil away from pan and wipe clean. Bring chicken pieces back to the pan and pour tamarind marinade over. Simmer over a low fire for 20 mins. Serve hot with spring onions.

Stir-fry French Beans with Prawns & Fried Fish with Tomato Sauce

Stir-fry French beans with prawns:

Marinade prawns with salt and pepper. Set aside. Heat up some oil and add minced garlic, cook until fragrant. Add prawns and stir-fry until almost cook. Add French beans and stir-fry for a few mins. Mix some scallop sauce with water and pour it in. Cover wok with hood and let it simmer for 2 – 3 mins. Serve immediately once beans are cook.

Fried fish with tomato sauce:

Pat a little salt all over fish and fry it. Set aside once fried. Heat up some oil and add minced garlic, cook until fragrant. Add tomato chunks and stir-fry for a min. Mix tomato sauce, a little corn flour and a little sugar with water. Pour the mixture in and let it simmer until cook. Serve immediately, you can either pour it over the fish or separately.

Fried egg with onions:

Whisk eggs with a little salt and pepper. Heat up some oil and add sliced onions, cook until fragrant. Pour whisked eggs and fry until cook. Serve immediately.