Tuesday, November 08, 2011

So it was a holiday and I was in the mood to cook. It turned out edible!

Steamed Chicken
Something I learned from a cooking class at At19 Culinary Studio a few months back but I changed it a little. I just minus the salted fish.

Steamed Chicken

Half chicken - cut into bite sized pieces
Garlic - minced
Ginger - 2 cm finely cut
2 Red chilli - de-seeded and finely cut
Soy sauce - 1 tablespoon
Oyster sauce - 1 tablespoon
Pepper - dash
Sesame oil - few drops

1. Marinade the chicken with soy sauce, oyster sauce, pepper and sesame oil for at least 15-30 minutes.
2. Gently brown the garlic and ginger in a pan with a bit of oil.
3. Transfer the chicken onto steaming plate.
4. Pour the sauteed ingredients with the oil and the chilli on top of the chicken. Place into the steamer and steam for 15-30 minutes.

Fragrant Stir-fry Brinjal and Longbean
This is also something I learned from a cooking class at At19 Culinary Studio a few months back but I changed it a little.

Fragrant Stir-fry Brinjal and Longbean

Brinjal -cut lengthwise
Longbeans - cut into 1 inch
Dried prawns - soaked and drained
Garlic - minced
Onion - minced
Red chilli - de seeded and sliced
Oyster sauce - 1 tablespoon
Soy sauce - 1/2 tablespoon

1. Boil water in a pot and blanch the longbeans for 3-4 minutes. Drain.
2. In a pan, heat some oil and brown the brinjals. Set aside.
3. Fry the dried prawns until crispy. Add in garlic and onions and fry for 1 minute.
4. Add in the longbeans and brinjal and stir fry.
5. Add in soy sauce and oyster sauce. Fry for another 1-2 minutes.

Butter Prawn
The last time I cooked this was about a year ago. Still good. I must remember not to heat the butter in the pan for too long or else, the cleaning will drive me crazy.

Butter Prawn

Large prawns - 16 pieces here
Curry leaves
Cut chilli padi
Evaporated milk (I use Ideal Evaporated Milk)

1. Fry the prawns in a very hot oil for 10-15 seconds. Put it aside. Tip: Use a stainless steel strainer. Put away the oil.
2. Melt butter in the wok.
3. Throw in the chilli padi and curry leaves.
4. Season with some salt and sugar. Ratio 2:1.
5. Add in some evaporated milk.
6. Add in the previously fried prawns and saute.

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