Chicken & Corn Soup

I used to think that Corn Soup was really a bit weird. It sounded weird to me. The only corn I ever had were those steamed ones, corn on cob and even corn in the cup but never corn soup until a few years back when my mom made it during the Chinese New Year reunion dinner. It would have been absolutely rude not to drink them. Heheheehehe......and surprisingly, it was really pleasing to the taste buds.
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And somehow or rather I managed to come across this recipe in one of my recipe books and gave it shot and well, I no longer find corn soup weird. Hehehehehhe......
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Ingredients:-
- 750 ml (3 cups) chicken stock
-2 chicken breast fillets
- 3-4 corn cobs
- 1 tbsp oil
- 4 spring onion (acallions), thinkly sliced, green chopped and reserved for garnish
- 1 garlic clove, crushed
- 2 tsps grated fresh ginger
- 310g (10 1/2 oz) tin creamed corn
- 1 tbsp Chinese rice wine or dry sherry
- 2 tbsps soy sauce
- 1 tbsp cornstarch
- 2 tsps sesame oil
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1. Place the stock in a saucepan and bring to the boil. Add the chicken, cover and remove the pan from the heat. Allow the chicken to cool in the liquid. Remove the chicken with a slotted spoon, then finely shred the meat using your fingers.
2. Cut the corn kernels from the cobs to yield about 400g (2 cups). Heat the oil in a heavy-based saucepan or wok and add the spring onion, garlic and ginger. Stir for 30 seconds, then add the stock, corn kernels, creamed corn, rice wine and soy sauce. Stir until the soup comes to boil, then reduce the heat and simmer for about 10 minutes. Add the chicken meat.
3. Stir the cornstarch, sesame oil and 1 tbsp water together in a small bowl until smooth. Add a little of the hot stock, stir to blend, then pour this mixture into the soup. Bring to simmering point, stirring constantly for 3-4 minutes, or until slightly thickened.
4. Taste and if necessary, adjust the seasoning. Garnish with the chopped reserved spring onion.
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I hope you will like this as much as my family and I. Even my little Caitlin loves this dish......
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Sweet & Sour Pork Fritters

I have always love Sweet & Sour Pork and I was lucky to have this recipe in one of my recipe books. So, here's the recipe to share with you....

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Ingredients:-

- 375g lean pork (sliced)

- oil for frying

- 1/2 tin pineapple cubes (drained)

- 1 green pepper (cut into bite-sized pieces and blanched)

- 60g cashew nuts (roasted)

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Marinade Ingredients:-

- 1 tbsp light soy sauce

- 1 tbsp cornstarch

- a pinch of sugar

- 1 tsp ginger juice

- 1 egg (beaten)

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Sauce Ingredients:-

- 2 tbsps tomato sauce

- 1 tbsp vinegar

- 1 tbsp sugar

- 1/2 tbsp cornstarch

- 3 tbsps water

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1. Marinate sliced pork with marinade ingredients and leave aside for about 1 hr.

2. Heat oli and deep-fry the marinated pork till golden. Drain.

3. Arrange the pork, pineapple, green pepper (optional) and cashew nuts on a serving plate.

4. Mix sauce ingredients in a saucepan and bring to the boil. Stir continuously till thickened.

5. Remove sauce from heat and pour over the ingredients on the plate. Serve.

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There you go....enjoy!!!

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Ginger Chicken

This dish is generally a popular dish amongst the Chinese. This is a dish which I cook quite often and just never thought of putting it in my blog. Hehehehehhehe.....

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Ingredients:-

- 1/2 chicken

- 30g ginger

- 5 cloves garlic

- 2 tbsps sesame oil

- 1 tsp corn flour

- 1 tbsp water

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Seasonings:-

- 1/2 tbsp light soy sauce

- 1/2 tbsp dark soy sauce

- 1 tbsp cooking wine (Huadiao wine)

- 2 tbsps ginger wine (optional)

- 2 tbsps water

- 1/2 tsp sugar

- 1/8 pepper

- 1/8 salt

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1. Rinse chicken, drain and cut into small pieces. Peel ginger and cut into slices. Peel garlic and smash with flat side of the knife.

2. Heat sesame oil; add ginger and garlic. Cook for 3 minutes.

3. Add Seasonings and chicken. Mix well and cook for about 6 minutes. Reduce heat and cook for another 6 minutes.

4. If you prefer more gravy, instead of 2 tbsps of water, add 1/2 cup of water instead.

5. Mix corn flour well with water. Stir corn flour mixture into chicken immediately after cooking. Serve.

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Ta da!!! That's ginger chicken for you. You can also cook a dish of vegetables of your liking and there you have it.....a healthy meal for the family....... :D

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Egg Pouch in Oyster Sauce

I always love eggs and normally, we just fry an egg and eat it plain or with some soy sauce which is very common amongst families.

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I came across this recipe and wanted to share with you. At least it is something different and absolutely tastes yummy!!!

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Ingredients:-

- 6 eggs

- oil for cooking

- a few pieces of lettuce leaves (washed & arranged on a plate)

- a few slices of ginger, shredded

- a few slices of carrot, shredded

- 1/2 tsp cornstarch, blended with 1/2 tbsp water

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Seasonings:-

- 1/2 tbsp oyster sauce

- 60ml water

- 1/2 tsp sugar

- a pinch of salt

- 1 tsp of cooking wine

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1. Heat a little oil in a skillet. Break 1 egg into it. Cook till sides are a little brown but centre still moist. You can either fold the egg and fry a little longer or remove straight and place onto plate of lettuce. Repeat with the remaining eggs.

2. Heat 1 tbsp oil in skillet. Stir-fry ginger and carrot shreds for 1-2 minutes.

3. Add oyster sauce and stir-fry.

4. Pour in water and bring to boil.

5. Add rest of the seasoning ingredients. Cook for 1 minute.

6. Thicken sauce with cornstarch mixture.

7. Pour sauce over the eggs and serve.

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Yummy!!!!! At leasts, frying eggs will never be that boring and it is not even difficult to prepare!!

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Stir-Fried Celery with Pork

I have been cooking this dish for quite a while now and I have always loved this dish. You may choose to use chiken fillet instead of pork. It always depends on one's preference.

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Anyway, here's the recipe....

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Ingredients:-

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- 4 stalks celery, sliced

- oil for frying

- 3 cloves of garlic, chopped

- 375g pork, thinly sliced

- 1/4 cup water

- 1/2 tbsp cornstarch

- 1 tbsp water

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Seasonings:-

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- salt to taste

- 1 tbsp light soy sauce

- 1 tsp sugar

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1. Blanch celery in boiling water for 1 minute. Plunge into cold water and drain.

2. Heat oil and fry till colour changes. Add celery, water and seasoning ingredients.

3. Simmer for 2-3 minutes

4. Stir in blended cornstarch with the 1 tbsp water and remove onto a serving plate.

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Ta da!!!!! Hope you enjoy it as my family and I do...........

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Minced Meat Curry

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A dish that gives you the option to use either beef or mutton. I personally feel it will always taste better with either of these red meat.
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Ingredients:-

- 200g potatoes
- 100g onions
- 2 cloves garlic
- 10g ginger
- 2 tbsps cooking oil
- 250ml water
- 250g minced meat
- 7-8 pcs curry leaves
- 3 tbsps green peas
- 4 tbsps unsweetened plain yoghurt
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Spices:-

- 2 tsps ground coriander
- 1 1/2 tsp ground cumin
- 1/2 tsp ground tumeric
- 1 1/2 tbsp chilli paste
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Seasonings:-

- 1/2 tsp salt
- 1 tsp sugar
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1. Peel potatoes and cut into 1cm cubes. Peel onions and garlic and chop finely. Peel ginger and grate finely.
2. Mix onions, garlic, ginger well with oil in a wok for about 3 minutes.
3. Add spices and stir well for another 2 minutes. Stir in potatoes and water. Cover and continue to cook for another 3 minutes.
4. Stir in mince meat, curry leaves and Seasonings and cook for another 5 minutes and continue stirring.
5. Stir in green peas and unsweetened plain yoghurt for 2-3 minutes.
6. Serve.

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French Beans with Egg

A dish I picked up from my mom while growing up. Mind you, my mom is an absolutely fabulous cook. She bakes and cooks almost anything under the sun!

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Ingredients:-

- French beans

- 3 cloves of garlic (diced)

- 2 eggs, beaten

- 2 tsp chicken stock powder

- 1 tbsp cooking oil

- 1/4 bowl water

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1. Heat up oil.

2. Once oil is semi hot, add diced garlic and fry for 1 minute.

3. Add French Beans and stir fry.

4. Add water and chicken stock powder.

5. Add beaten eggs and continue to stir fry.

6. Serve

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See? A simple meal........

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Cream of Mushroom

I decided to give it a try on making fresh mushroom soup and thought that it will be absolutely healthy and Caitlin absolutely loves soup. A very simple meal to make.

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Ingredients:-

- 300g fresh button mushroom

- 100g onion

- 2 cloves garlic

- 1 tbsp parsley

- 20g butter

- 40g plain flour

- 400ml chicken stock

- 400ml water

- 100ml pure cream

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Seasonings:-

- 1/4 tsp salt

- 1/2 tsp pepper

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1. Rinse mushrooms, drain and chop finely. Peel onions and garlic and chop finely. Chop parsley.

2. Add butter, onions and garlic in a 3 litre bowl and cook for 2 minutes. Remove from fire.

3. Add in mushrooms and plain flour to the onion mixture and stir till mixture becomes a paste.

4. Pour in the chicken stock and water gradually and stir constantly until smooth.

5. Bring to boil for about 5 minutes and reduce fire to medium and simmer for another 10 to 15 minutes.

6. Stir in pure cream and Seasonings and boil for another 3 minutes.

7. Garnish with parsley and serve.

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See? It isn't that difficult, is it? Do give this simple recipe a try and feel free to drop me a line....

Till my next recipe......Cheers!!

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Chicken Cacciatora

Seems like a complicated recipe by the title of the recipe, huh but I assure you it's not difficult. It's basically chicken cooked in lots of fresh tomatoes and in white wine. Here's the recipe....

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Ingredients:-

- 1kg ripe tomatoes or 2x400g tins of chopped tomatoes
- 1.5kg chicken, cut into 8 pieces
- 2 tbsps olive oil
- 2 onions, sliced
- 2 garlic cloves,, finely chopped
- 2 tbsps tomato paste (puree)
- 1 tsp sugar
- 1 1/2 tbsps finely chopped rosemary
- 2 bay leaves
- 185ml (3/4 cup) dry white wine
- 125ml (1/2 cup) chicken stock
- 1 tbsp lemon juice
- 80g (1/2 cup) kalamata olives (optional)
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1) If you are using fresh tomatoes, peel and seed them and cut into smallish dice.
2) Cut any excess skin and fat from the chicken pieces and season them well with salt and black pepper.
3) Heat oil in a frying pan over medium-high heat and cook the chicken peices a few at a time until golden brown.
4) Remove from pan and keep chicken pieces aside.
5) Add the onion to the pan and cook over low heat ntil wilted and just starting to caramelised (takes about 10 mins)
6) Add tomatoes, garlic, tomato paste, sugar, herbs, wine and stock. Bring to boil and then reduce the heat and simmer uncovered for about 15 mins or until reduced by half.
7) Add chicken pieces to sauce and season well with salt and pepper.
8) Add lemon juice, then cover and cook over very low heat for about 20-30 mins.
9) If using olives, add olives and then remove from the heat and leave covered for 10 mins.
10) Serve with butter rice and steamed vegetables.
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There!!! Another simple dish but absolutely yummy.......:D
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