Simple mince meat with eggs

October 30, 2007 at 1:21 pm · Filed under All, Pork

I’ve a little unsure on whether to post up this recipe. It’s such a simple and common recipe, I think everyone would know how to cook this dish. But then, why not right? It’s still a recipe, and it’s a good one too. This is one of the dishes that I make when I’m pressed for time. It’s so simple to make and only requires 2 ingredients – mince meat and eggs, and only 1 step!

300 grams mince meat
2 large eggs
1/2 tablespoon of soy sauce (optional)
salt and pepper to taste

1. Combine all ingredients and cook!

Mince meat and eggs

So simple, yet, such a yummy and satisfying dish :)

Mince meat and eggs

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ABC Soup

October 16, 2007 at 1:13 pm · Filed under All, Soup

Hubs loves soup. He’s quite easy to please when it comes to food. As long as there’s soup and rice, he’s a happy man. Since I cook mostly during the weekdays, there’s not much time for me to make soup. But luckily, I can work from home from time to time. So whenever I work from home, I try to make soup for dinner.

One of Hubs’ favourite soup is ABC Soup. A combination of carrot, potato and tomato. I used spareribs for the meat, chicken can also be used. 1 dried squid, it’ll give the soup more flavour. Some red dates for sweetness. You can also add a big onion into the soup.

ABC soup ingredients

To make clear soup, boil a pot of water. Blanch the meat into the boiling water for 1-2 minutes. Then, take out the meat and pour away the water.

After that, you start boiling another pot of water, then put all ingredients into the water and boil under slow fire for 2-3 hours. Or put everything into a slow cooker and stew for 5-6 hours.

ABC Soup

But I didn’t make clear soup, ha…I’m a lazy cook :) , just chuck everything into the pot and let boil, the soup still taste yummylicous wut.

ABC Soup

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Fish in Tangy Sauce

October 5, 2007 at 2:58 pm · Filed under Fish

I got this recipe from here . This is the first time I’m trying this recipe. The sauce taste great, and I like that it only need a few ingredients to make. I’ve simplified the recipe abit :

1 tilapia fish
season with salt,pepper and cornflour
1 tbsp chopped garlic
Enough oil for frying

Sauce
3 tbsp fish sauce
3 1/2 tbsp freshly-squeeze lemon (about half a lemon)
3 tbsp sugar
1 tsp sesame oil

1. Fry fish until cooked and golden in colour. Dish out.
2. Fry garlic, then pour in sauce
3. Pour sauce over fish.
4. Finish!

I know the fish looks like it’s been eaten half-way, but it’s not. The fish got stuck to the wok. I had to tear it out of the wok *sigh*. I’m still getting used to using a stainless steel wok for cooking. Food get stuck to the wok alot with the stainless steel wok. I’ve been using a non-stick wok before this.

I think this recipe is a keeper. I definitely will make this dish again, but perhaps not with a tilapia fish. I think making it with kurau (sole) fish would be much nicer.

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Black Pepper Chicken

October 2, 2007 at 10:17 am · Filed under Chicken

Last night’s dinner was Black Pepper Chicken. I don’t remember from where I got the original recipe from, but I simplified the recipe. So this is a very simple black pepper chicken recipe :  

To Stir-Fry:

2 boneless skinless chicken thighs  or skinless boneless breast 
cornstarch for dusting the chicken
1  large onion, diced 

Sauce :

2 tablespoon oyster sauce 
1  teaspoon dark soy sauce  
2  teaspoon black pepper 

1. Cut chicken into small chucks.
2. Heat cooking oil in wok
3. Dust chicken pieces with cornstarch, shake off excess.
4. Fry chicken pieces in hot oil until golden.
5. Set aside chicken. (I put them onto paper towels to absord excess oil)
5. Remove oil from wok, leave 1-2 tablespoon of oil.
6. Stir fry onion until onion is soft and transclucent.
7. Stir in sauce.
8. Pour onion and sauce onto chicken.

I think the original recipe calls for skinless boneless chicken thighs, but I left the skin in (so sinful, yet so yummy). You can also add other vege such as carrots and peas. But I was in a hurry when making this dish, so it’s as simple as can be.

Great when served with hot steamed rice.

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