Spicy Squid

Squid, one of my favourite seafood, lots of recipes cook it with curry but I like it to be stir fry with chilli padi.




These are what you need...........


Utensils

Wok


Ingredients

300gm medium size squid, cut each of them into 3 pcs
1 medium size onion, sliced
Few chilli padi (depends on how spicy you want it to be), cut into half
A bunch of basil leaves
oil
2 tablespoons oil


Instructions

Heat up the wok with some oil, stir fry the onion till fragrance, add in chilli padi, follow by squid, keep frying for few minutes, add in the soy sauce and basil leaves, now the dish is ready to serve..........

Sichuan Sautéed Chicken (四川口水鸡)

This is a speciality of Sichuan dish, to make a good Sichuan dish have to be hot and numbing, so Sichuan peppercorns is a must.




These are what you need..........


Utensils

Wok
Pot
Pestle & mortar


Ingredients

1/2 chicken, chopped into big pieces
2 tablespoons Hua Tiao rice wine
Chinese black vinegar 浙醋
Light soya sauce
30ml oil
Sugar
Salt
2 tablespoons Sichuan peppercorns, toast and crash
2 teaspoons chilli flakes
Sesame, toast
Some coriander for garnish


Instructions

Heat up the wok with water, add 2 tablespoons of Hua Tiao rice wine into chicken and steam for 10-15 mins  (depends on the size of the chicken), leave cover for 1/2 hour.
Take a bowl add in Sichuan peppercorns and chilli flakes. Heat up the pot with oil, have to heat up till high heat then pour the hot oil into the bowl, the hot oil will bring out the fragrant and taste of the peppercorns and chilli. Leave cold.
Take out the steamed chicken, scoop out all the chicken stock to add in the bowl which contain chilli oil, add in Chinese vinegar, soy sauce, sugar and salt to taste.
Pour that mixture to the steamed chicken, sprinkle with sesame, garnish with coriander, now the dish is ready to serve.........

Ikan Kayu Pedas

Lucky that manage to get ikan kayu  (tuna) from market, so can cook Trengganu style curry. The taste of this dish is very extreme, if manage to accept then you will fall in love but if can't take it, you will run far far away, this is because of the strong character of ikan kayu.

These are what you need.........


Utensils

Pot


Ingredients

500mg  Ikan kayu, cut into big pieces
1 packard salted vege, roughly cut
15 dried chilli, cut into half soak in hot water for couple of minutes then drain away the water
20gm tamarind, mix in 300ml water
1 big piece ginger, roughly slice
Salt and sugar to taste


Instructions

Put all the ingredients into the pot, turn to high flame bring to boil then turn to low flame shimmer for 1 hour. After 1 hour try the taste, can always adjust it to your liking by adding sugar, salt, more tamarind water or more chilli. Do not have it now, let it leave over night, tomorrow shimmer for half an hour again before serve. If the soup is getting less, can add half a cup of water before shimmer. Now the dish is ready to serve.............

花胶响螺鸡汤

 花胶，丰富的蛋白质和胶质。响螺，清甜的味道。两者加在一起煲的汤即可口，滋阴又养颜。一家大小都适合饮用。





用具

电子沙煲 (我用的电子沙煲，内锅是紫沙锅，所以味道更好)


食材

土鸡半只,斬件
花胶 50克
响螺肉 兩片
陈皮 一塊
盐 適量
水 1500ml


做法

土鸡先飞水,把鸡,响螺肉,水和陈皮同放入电子沙煲,用大火煲兩小时,轉中火,再加入花胶,煲一小时,在食用前加入適量的盐,大功告成。花胶不可过早加入,因为花㬵会溶化在湯内。

 

Braised Pork Belly (东坡肉)

The key to this dish is how to make it fat but not greasy, if successfully make it till non greasy then it is super yummy.



These are what you need .........


Utensils

Non stick pot


Ingredients

1 pc of pork belly, cut into square
1 pc cinnamon
5 pcs clove
5 pcs cardamom
3 pcs star anise
1 tablespoon rock sugar
4 tablespoons soy sauce
1 tablespoon thick soy sauce
Few romaine lettuce
Water


Instructions

1. Heat up the non stick pot with medium flame
2. Fry the pork belly till every sides are golden brown. Do not add any oil because through the frying process, the fat from the pork belly will transform into oil. 
3. Throw away the oil from the pot
4. Put in all the spices, add in water enough to cover the pork belly, high flame bring to boil, turn to small flame simmer for 3 hours. 

Now the dish is ready to serve ..........

Bean Curd Coated Salted Egg Yolk

Simple ingredients make up a delicious dish but through a quite complicated process.




These are what you need ...............


Utensils

Wok
Pot


Ingredients

2 Bean curd (tofu), cut into 4 pieces
2 Salted egg, make into hard boiled
Oil


Instructions

1. Fill water into pot, boil salted egg for 15 mins. 
2. Cut salted egg into half, scoop out the egg yolk set aside
3. Cut the egg white into small cube set aside.
4. Put some oil into wok, fry the bean curd till four side golden brown. Take out the bean curd, cut into smaller cube set aside. 
5. Put some oil into wok again, put the salted egg yolk in it, fry till it become liquid form, 
6. Put in the bean curd and salted e egg white, lightly stir till all the ingredients coated with salted egg yolk. This is the crucial part, stirring movement must be gentle in order not to break the bean curd and salted egg white. 

Now the dish is ready to serve ...........

Braised Bitter Gourd With Chicken

So happy to see Taiwanese bitter gourd in market today, remembered when I was traveled to Taiwan, I was so impressed by this bitter gourd.



These are what you need......


Utensils

Wok


Ingredients

200gm Taiwanese bitter gourd, cut into chunks
3 chicken drums, chopped into 5 pcs each
1 tablespoon preserved black bean, finely chopped
1 tablespoon sugar
Salt to taste
Water
Oil


Instructions

1. Heat up the wok with oil, stir fry the preserved black bean till fragrance,
2. Add in chicken fry for few minutes, 
3. Add in bitter gourd fry for few minutes. 
4. Add enough water to cover all the ingredients, turn to high flame, bring to boil. 
5. Turn down to medium flame, braising for 1/2 hour
6. Turn up to high flame to thicken the gravy, add in sugar and salt to taste.

Now the dish is ready to serve .............