Home-cooked: Stew everything!

Being the creative one, Hubby concocted this dish which is really healthy and tasty too!

Before steaming...

After steaming...

What you need:

• Ladies fingers, sliced
• Tomatoes, sliced
• Ginger, sliced
• Chili (if you prefer some spiciness), sliced
• Meat i.e. pork or chicken or fish or prawn or squid, sliced
• Olive oil
• Pepper and soy sauce to taste

Method:

1. You can use any type of meat as you like, no particular choice. Arrange it evenly on the steamer tray at the bottom. 
2. Sprinkle a dash of soy sauce, i.e. about 2 tbsps.
3. Then followed by the vegetables on top, arrange it evenly.
4. Add another dash of soy sauce with some olive oil  and pepper.
5. Bring to a boil a wok of water for steaming. Once boiling, place the tray of everything for steaming until cook. Roughly about 20 to 25 mins.
6. Once cooked, serve immediately.

Home-cooked: char choy soup

What you need:

• char choy 
• carrot, cut into chunks 
• chicken bones
• black pepper
• salt to taste

Soak char choy for a while to get rid of the salt, in case too salty. Once done, cut it into chunks. Set aside.

Boil a pot of water. Once boiling, add in all the above ingredients and bring it to a boil in medium heat. Once boiling, lower the heat and let it simmer for an hour or so. Serve when ready.

Thai BBQ Chicken by Ben O’Donoghue

Taken from Astroview October 2011

Ingredients:

• 1.5kg chicken, cut in half, bones removed and fat trimmed off
• Iceberg lettuce, halved and leaves separated  into cups
• 1 cup mint
• 1 cup coriander
• 1 cup Thai basil
• Sweet chilli sauce

Ingredients for chicken marinade:

• 5 coriander roots, chopped
• 6 garlic cloves
• 5 shallots
• 1 birdseye chilli
• 1 tbsp minced turmeric or turmeric powder
• 2 tbsps white pepper
• 3 – 4 tbsps fish sauce
• 2 – 3 tbsps palm sugar

Method:

1. Puree coriander roots, garlic, shallots, chilli and turmeric
2. Add pepper, fish sauce and sugar to taste
3. Rub the marinade into and under the skin of the chicken. Leave in the refrigerator for 2 – 3 hours
4. Remove chicken from refrigerator and allow it to come to room temperature
5. Prepare barbeque for direct grilling over medium heat
6. Add the chicken, skin side down and grill until crisp and golden brown
7. Lift chicken off the heat, and separate the coals to create an indirect cooking method. Cook for 20 mins or until cooked through
8. Glaze chicken with  sweet chilli sauce, carve into strips and serve with lettuce cups and herbs

Chicken Salad by Tan Hsueh Yun

• 4 tbsps black vinegar
• 1 tsp light soy sauce
• 1 tbsp canola oil
• 3 tbsps honey
• 1 medium cucumber, about 400 gm
• 1 bunch coriander leaves
• 3 – 4 chili padi
• 4 chicken thighs and 4 chicken drumsticks, poached or steamed

Pour the vinegar, soya sauce, oil and honey into a glass jar with a screw-top lid. Cover and shake. Have a taste and add more soy sauce or honey if needed. Set aside.

Wash and pat dry the cucumber, skin it, cut it into quarters lengthwise. Scrape out the seeds, cut each quarter lengthwise in half and then dice into cubes crosswise. Spread the cucumber out onto a serving plate.

Rinse and pat dry the coriander, cut off and discard most of the stem, leaving only the leaves. Set aside.

Slice the chili padi, set aside.

Debone the chicken into large chunks, discard the skin, pile the meat on top of the cucumber.

Spoon all the dressing over it, and top with the coriander and chili. Serve immediately. Serves 4 to 6.

Spicy Steamed Chicken Squares by Goh Soon Phong

Taken from The Malaysian Women’s Weekly November 2004

Preparation: 40mins, steam: 45mins, serves 5

Ingredients A

• 1 1/2 tbsps corn oil
• 5 small onions, chopped
• 1 tbsp meat curry powder mixed with 3 tbsps F&N Evaporated Milk to form a paste
• 150 gm chopped chicken
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp sugar
• 1 tsp cornflour

Ingredients B

• 200 gm Hong Kong flour
• 5 large eggs
• 150 gm caster sugar
• 1 tsp double action baking powder
• 3 1/2 tbsps F&N Evaporated Milk

1. Line the bottom of a 21 cm square baking tray with greaseproof paper. Oil the sides of the tray. Set aside

2. Heat oil in a pan and stir-fry onion for 2 mins or until fragrant. Add curry paste and mix well for 1 min

3. Add chopped chicken, salt, pepper and sugar. Stir-fry for 2 – 3 mins or until cooked. Sprinkle cornflour over and fry for another 30 secs. Dish out and allow to cool

4. In a mixing bowl, combine Ingredients B. Using an electric mixer, whisk all ingredients at high speed for 10 – 15 mins until mixture is firm

5. Pour half the batter into the prepared baking tray and spread half of the cooked meat mixture on top. Steam over rolling boiling water for 10 – 15 mins

6. Remove from the steamer and pour remaining half of the batter over the cooked mixture. Spread remaining meat ingredients over. Return to the steamer and steam for another 20 mins

7. Allow to cool before cutting into small squares and serving with chilli sauce

Lemongrass Chicken ala Nyonya by Celina Ong Pek Fong

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 30 mins; Cook: 25 mins; Serves 5 – 6

150 ml oil

1.3 kg whole chicken (cut into 6 cm pieces)

70 ml F&N Evaporated Milk

2 tsps salt

2 tsps sugar

Rempah (ground or blended until smooth):

• 20 gm dried chillies (seeded, soaked in warm water for 5 mins and squeezed dry)
• 10 stalks lemon grass (outer leaves trimmed, used only the tender white portion)
• 150 gm shallots
• 3 cm fresh turmeric, peeled and chopped
• 30 gm belacan or shrimp paste

1. Heat oil in a wok over a medium fire. When hot, stir-fry rempah until fragrant, about 10 mins

2. Add chicken pieces. Mix well, then turn fire to low and allow to simmer, covered, for 10 mins

3. Add F&N Evaporated Milk and turn fire to high to bring mixture to a boil

4. When gravy begins to thicken, add salt and sugar. Remove from fire and serve hot with rice or bread

Chicken, Mushroom and Leek Pie by Cynthia Low

Taken from Sunday Metro, The Star 8th May 2011
Serves 4 to 6

Rough puff pastry (makes enough for 1 pie crust):
125 gm plain flour
A pinch of salt
125 gm butter, at room temperature but not soft
75 - 100 ml ice-cold water
Extra flour for rolling the pastry

Method:
Sift the flour and salt together into a bowl. Chop the butter into small chunks, add them to the bowl and rub into the flour with your fingers (there should still be small lumps of butter visible in the mixture)
Make a well in the centre and pour in about 2/3 of the cold water, mixing until it forms a firm rough dough,adding extra water if needed. Cover with cling film and refrigerate for about 15 mins.
Sprinkle some flour onto a chopping board and tip the dough on top. Lightly knead it together and press it into a smooth rectangle.
Roll it with a rolling pin until it is about 1 cm thick. Do not worry if streaks of butter are visible.
Fold the top third of the dough down to the centre, then the bottom third up and over that. Give the dough a quarter turn and roll out again to 1 cm thick.
Fold again, cover with cling film and chill again for at lest 15 mins before rolling to use.

Chicken, Mushroom and Lee Pie:
1 kg boneless chicken thighs
3 tbsp plain flour
1 1/2 tsp ground black pepper
Salt to taste
Olive oil
1 leek, sliced thinly (use white part only)
4 rashers of bacon, chopped
250 gm mushrooms sliced
350 - 400 ml chicken stock
1 tsp chopped fresh or dried thyme leave
3 tbsp chopped coriander
1 sheet of frozen puff pastry thawed
1 egg, lightly beaten

Method:
Remove any skin and fat from the chicken and chop it into bite-sized pieces.
Place flour, pepper and salt into a large bowl and toss the chicken pieces in it until well coated.
Heat around 2 tbsp olive oil in a frying pan or a heavy bottomed saucepan, and brown the chicken pieces in batches over medium heat until they are golden brown. Remove the chicken from the pan and set aside.
Add a little more oil to the pan followed by the sliced leeks, bacon and mushrooms. Cook over medium heat, stirring often until they soften and start to brown.
Return the chicken to the pan and add half the stock. Once it starts to boil, add the rest of the stock until the chicken is almost covered. Add the herbs, then turn down the heat and allow it to simmer for around 35 mins, stirring occasionally until the chicken is cooked and the mixture is thick and creamy. Remove from the heat and allow to cool for about 20 mins.
Pre-heat the oven to 180'C.
Place the chicken into a pie dish (about 5 cm deep) so that the filling comes almost to the top of the dish. Brush the top edges of the dish with beaten egg, then place the thawed pastry sheet on top. Press the edges down to seal, then make slits on the top of the pastry.
Brush the top with the beaten egg again and bake for about 30 mins or until the pastry is golden brown and crisp.

Home-cooked: Chinese–Cajun Chicken

Preparation: 5 mins; Cook: 15 mins; Servings: 4

2 strips bacon, diced

1/2 green pepper, cut in chunks

2 skinless, boneless chicken breast halves, cut into strips

1 can (14 1/2 oz) Del Monte Stewed Tomatoes, Cajun Recipe

2 tsp cornstarch

1/4 tsp cayenne pepper (to taste)

Method:

1. Cook bacon in large skillet until crisp

2. Add green pepper and chicken; cook until chicken is no longer pink, about 5 mins

3. Blend undrained tomatoes, cornstarch and cayenne pepper; add to skillet

4. Cook, stirring constantly, until sauce is thickened. Serve with hot pepper sauce, if desired

The above is the original recipe taken from the can of Del Monte Stewed Tomatoes that I have bought recently. As I don’t have some of the ingredients, I have amended it slightly which is why I called it Chinese-Cajun Chicken ^.^  

I replaced the bacon with more chicken strips, green pepper with yellow pepper as I prefer brighter colour and cayenne pepper with black pepper. I’ve also added garlic… needed that Chinese flavour in it. Please see amended method below:

1. Cook bacon in large skillet until crisp Heat a little olive oil; add garlic and stir-fry until fragrant

2. Add green yellow pepper and chicken; cook until chicken is no longer pink, about 5 mins

3. Blend undrained tomatoes, cornstarch and cayenne black pepper; add to skillet

4. Cook, stirring constantly, until sauce is thickened. Serve with hot pepper sauce, if desired

Home-cooked: Herbal chicken soup in slow cooker

This is totally easy as it takes only 5 mins to prepare. Furthermore, it's a healthier option.

What you need:

• Pre-packed herbs - cleaned
• Chunks of chicken
• Water

Pour the required amount of water into the slow cooker. Add the chunks of chicken and the pre-packed herbs. Never, ever cut the chicken into bite-sized as it will eventually soften into loose pieces. Start it off with medium and switch the slow cooker to low when it's boiling. Let it simmer in the slow cooker for about half a day or longer depending on your preference and serve it once you are ready. Not forgetting, salt to taste.

FYI, mine was about 8 hours.

Home-cooked: Herbal soup

MIL got this pre-packed herbal thingy for me. Unfortunately, I don't know the name. Those who can read Chinese, you can refer to the photo above.

Very easy to make, what you need:

• Pre-packed herbs (obviously)
• Chicken bones or meat - your preference
• A pot of water

Just fill up a pot of water and pre-boil it first. Once boiling, add in chicken bones and all the herbs. Bring it to a boil in medium fire. Reduce to small fire and let it simmer for about an hour or so. Serve it immediately.

Home-cooked: Stir-fry chicken with bittergourd

What you need:

• Shallots
• Garlic
• Bittergourd - sliced
• Chicken - sliced or chunks, up to your preference
• Oyster sauce
• Soya sauce
• Sugar
• Cornflour
• Oil
• Water - depending how much gravy you want

Heat up some oil. Add in shallots and garlic, stir-fry until fragrant. Add in water, oyster sauce, soya sauce, a little sugar and cornflour. Add in sliced bittergourd, stir-fry and simmer until almost cook. Remove bittergourd and set aside. Add in sliced chicken and stir-fry until nearly cook. Add in bittergourd again, cover with hood and let it simmer for a bit. Don't simmer for too long or the chicken will be overcooked.

Stir-fry Sliced Chicken, Leng Ngau with Nam Yue by me

First time using Nam Yue (Fermented Red Beancurd). Thankfully under MIL guidance, I got it right the first time :-)

I have saved half of the chinese lotus from the soup earlier, you can view it here, for this stir-fry. Marinade sliced chicken with oyster sauce, light soya sauce and a pinch of corn flour for about 6 hours.

Heat wok with some oil. Fragrant minced garlic and shallots. Add cut chinese lotus and some water, stir-fry. Add a little nam yue (fermented red beancurd) for the optimal taste. Lower heat and let it simmer for a few minutes. Stir-fry and it is ready to be served.

Leng Ngau (Chinese Lotus) Soup by me

This is one of my favourite soup and it is easy to make too :-)

Boil a pot of water. Add some chicken bones and whole chinese lotus, do not cut it yet. You can also add either tiu phin (dried squid) or red beans for the optimal taste :-) Let it boil and then lower the heat to let it simmer for an hour or so. Salt to taste. You can remove the chinese lotus and cut it into slices before serving.

Stir-fry Minced Chicken with Potatoes by me

Marinade minced chicken with oyster sauce, light soya sauce and a pinch of cornflour for about 6 hours.

Blanch potatoes in a pot of water with salt. Set aside.

Heat up wok with oil, fragrant minced garlic and shallot. Add marinated chicken and stir-fry until almost cook. Add blanched potatoes and some water. Let it simmer in low fire until potatoes are soft. Season with light soya sauce and sugar to taste.

Tandoori Chicken Pocket from Maggi

Preparation & cooking time: 30 mins
Serves: 4
Per person: 14 gm fat, 304 kcal (1271 kilojoules)

1/3 cup Nestle Natural Set Yogurt
2 tbsps Maggi Tandoori Mix
300 gm chicken thigh fillets

Filling:
1 cucumber, diced
1 tomato, seeded and diced
2 1/2 tbsps Nestle Natural Set Yogurt
2 1/2 tbsps onion, diced
1 1/2 tbsps chopped mint leaves
4 pcs wholemeal bread or pitta bread
Lettuce

Method:
1. Combine Nestle Yogurt with Maggi Tandoori Mix
2. Add chicken pieces and mix well
3. Place chicken pieces on a lightly oiled grill tray
4. Cook under high grill for 3 mins or until done
5. Combine filling ingredients
6. Cut pitta bread crossway in half, fill with chicken and filling
7. Serve immediately

Rainbow Porridge by Emily Teo

Preparation: 15 mins
Cook: 45 mins
Serves: 4

300 gm chicken fillet, skinned and sliced
1 tsp soy sauce
1/2 tsp sesame oil
Salt to taste
Pinch of pepper
1 cup rice, washed
1 can clear chicken broth
7 cups water
1/4 cup barley, washed
1 cup diced sweet potato
1/4 cup canned red kidney beans, drained
1/4 cup canned ginkgo nuts, drained
1/2 cup dried mushrooms, soaked in water for 20 mins, stalks removed and cut into thin slices
1/2 cup frozen green peas
Chopped spring onions to garnish

Method:
1. Marinate chicken with soy sauce, sesame oil, salt and pepper. Set aside
2. Boil rice with chicken broth and water for 10 mins, stirring every 5 mins. Add barley and sweet potato; continue to cook for 20 mins, stirring occassionally
3. Add kidney beans and ginkgo nuts; continue to boil till soft, about 10 mins
4. Reduce fire to low. Add mushrooms, green peas and chicken; simmer till chicken is cooked
5. Serve hot, garnished with spring onions

Pitta Bread by McCormick

Preparation: 25 - 30 mins
Serves: 3 - 4

A:
3 tbsps oil
1 tbsp chopped garlic

B (mixed):
100 gm chicken meat, shredded
1 tsp McCormick Black Pepper Fine Ground
1 1/2 tsp McCormick Paprika Hungarian Style
1 1/2 tsp McCormick Basil Leaves
1 tsp salt

C:
1 red pepper, shredded
1 green pepper, shredded
1 big onion, shredded

D:
1/2 tsp corn flour, mixed with 1 tbsp water
1 pkt pitta bread (6 pcs)
6 pcs salad leaves

Method:
1. Heat up oil, saute garlic until fragrant
2. Add B and stir-fry until aromatic
3. Add C and stir-fry until vegetables are just tender
4. Thicken with corn flour, taste and dish up. Divide into 6 portions as filling
5. Slit open pitta bread, line with salad leaf and fill with 1 portion of filling
6. Serve as snack or as a quick meal

Note: can sprinkle a few drops of Tabasco pepper sauce to enhance the taste

McCormick Thai Dry Curry

Preparation: 25 - 30 mins
Serves: 3 - 4

800 gm chicken (chopped into bite-sized pcs)
140 ml thick coconut milk
1 Bombay onion, sliced
4 thin slices of fresh young ginger
2 stalks curry leaves
2 kaffir lime leaves, crushed

(A)
1 tsp mustard seeds
1 star anise
2 cardamom pods, split
4 - 5 tbsps cooking oil

Spices (ground and combined into a paste)
12 dried red chillies, seeded
3 tbsps McCormick Thai Hot Seasoning
1 tsp McCormick Black Pepper Ground

Method:
1. Heat oil in a preheated wok, fry ingredients (A) - onion, ginger and curry leaves until fragrant. Add ground combined spices. Fry for 20 - 30 secs
2. Stir in chicken pcs and fry until well combined. Add 2 tbsps thick coconut milk. Simmer over gentle low heat for about 8 - 10 mins
3. Add in remaining coconut milk and bring to a simmering boil. Reduce the heat and add kaffir lime leaves. Continue to simmer until chicken is cook or gravy is thick. Add seasoning to taste

Stir-fried Noodles with Chicken and Walnut by Samantha Thiessen

Preparation: 15 mins
Cook: 15 mins
Serves: 4 - 5

2 tbsps corn oil
1 tbsp minced ginger
1 clove garlic, minced
450 gm skinless, boneless chicken breasts, cut into strips
4 spring onions, cut into 1 cm lengths
1 cup frozen mixed vegetables, thawed
1/2 cup fresh asparagus
200 gm dried noodles, boiled (use non-fried for healthier choice)
1/4 cup walnuts, toasted, chopped

Sauce:
1 1/2 tbsps Chinese cooking wine (optional)
4 tbsps oyster sauce
1 1/2 tsps sesame oil
1 can chicken broth and 1 can water (approximate 284 ml/ 10 oz can)
1/2 tsp minced ginger
1/2 tsp minced garlic
Pinch of Chinese 5-spice powder
Pinch of black pepper

Method:
1. To make sauce, combine oyster sauce, sesame oil, chicken broth, water, ginger, garlic, spice powder, pepper and cooking wine (optional), in a bowl. Set aside
2. Heat corn oil in a wok. Add minced ginger and garlic, stir-frying for 30 secs. Add chicken and cook for about 5 mins. Add the spring onions, mixed vegetables and asparagus; cook for another 5 mins. Add combined sauce and mix well

Mulligatawny Soup by Samantha Thiessen

Preparation: 25 mins
Cook: 40 mins
Serves: 6

1/2 tbsp butter or margarine
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrots, chopped
1 clove garlic, minced
2 boneless chicken breasts, cut into cubes
2 tsps meat curry powder
3 cups chicken broth or bouillon (use canned)
1 x 400 gm can diced tomatoes
1/4 cup uncooked rice
1/2 tsp salt
1/4 tsp pepper
1 green apple, peeled, diced
1 1/2 tbsps fresh parsley, chopped (optional)
1/2 tbsp lemon juice

Method:
1. Melt butter or margarine in a soup pot over medium fire. Add celery, onion, carrots and garlic, stirring for 1 to 2 mins. When vegetables are softened, add the chicken and cook for 7 to 10 mins
2. Add curry powder, broth, tomatoes, rice, salt and pepper. Bring to boil then reduce to a simmer for 15 mins. Add apples and parsley (optional), simmer for another 10 mins. Remove from fire; stir in lemon juice. Serve hot