Simple Cooking Ideas

On a not -so- busy day, working mothers, do try this paper-wrapped chicken. Children like

to eat special dishes prepared by their mothers. Try to cut the chicken to about 6 cm in

size and remove the bones as much as possible.

Ingredients:

1 whole chicken, cut into big pieces
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon oyster sauce
1 tablespoon thick soy sauce
2 tablespoon light soy sauce
2 tablespoon Shao Hsing rice wine
salt and pepper to taste
2 tablespoon sesame oil
2 tablespoon cornflour and 3 tablespoon water to mix
Enough grease-proof paper to wrap chicken
Enough cooking oil to deep fry chicken

Method:

In a bowl, combine marinated ingredients and add into the chicken pieces. Marinate for 2

hours. Have ready 8-inch squares of greaseproof paper. Place one piece of chicken at a

corner of each paper. Fold over this corner and then the 2 sides and paste the remaining

sides with egg white.

Heat a wok until very hot. Add enough oil for deep frying. Lower the packets of chicken

into the hot oil and cook for 15 to 20 minutes. Drain and place on serving dish line with

cucumber slices.

This is a quick and easy beef recipe. The time used in cooking this dish is less than 15 minutes to get to the dinner table in a hurry. This dish is enough for 2 to 3 persons.

Ingredients:

300 gm rump steak, cut in thin slices
1 tablespoon cooking oil
1 tablespoon crushed garlic
2 thin slices fresh ginger
1 teaspoon soy sauce
1 tablespoon oyster sauce
1 teaspoon cornflour mixed with 1 tablespoon water
1 taespoon ginger wine
1/2 cup chicken stock
salt,sugar and MSG
pasley

Method:

Place steak and ginger in a basin. Add a pinch of salt, sugar and MSG, soy sauce, oyster sauceand cornflour mixture and work well into the meat. Heat a wok until very hot, add oil and fry garlic and ginger til fragrants. Fry the meat in the oil for 2 minutes, then remove. Add in the chicken stock, ginger wine and bring to
the boil. Return the meat to the wok and and heat through for 1 minute. Turn on to the serving dish and garnish with parsley.

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The horse mackeral is suitable to stuff with spicy ingredients at both sides of fish for frying or grilling. The fish has a hard skin on its lower part towards the tail. Before eating remove the hard skin.

Ingredients:

300 gm horse mackeral (cencaru)
4 dried chillies
4 shallots
1 pip garlic
1 candle nut (buah keras)
1 tablespoon belacan powder
1 stick lemon grass (serai)
1 teaspoon tamarind paste mixed with 2 tablespoon water
salt and sugar to taste
Oil for frying

Method:

Slit fish along both sides of the fins. Season with salt. Soak the dried chillies in hot water. Slice the lemon grass or serai. Mince or pound together dried chillies, shallots, garlic,candlenut,lemon grass and shrimp powder or belacan powder. Heat 2 tablespoon oil and fry the chilli mixture until fragrant and oil appears. Add tamarind juice, sugar and salt. Simmer till almost dry. STuff fish with fried mixture along the slit. Heat a wok until very hot, add enough oil to deep fry fish until almost crisp and cook with a nice aroma. Serve with rice.

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During the weekend marketing, do buy some medium size prawns and keep in the refrigerator

for frying vegetables during the busy weekdays. You can clean and devein the prawns and

put in containers for future use. In this way, you can cook a stir-fry dish in about half an hour or so.

Ingredients:

300 gm prawns, defrost if frozen
1 tablespoon flour
1 small onion,sliced thinly
2 tablespoon ripe tomato, cut in wedges
2 tablespoon pineapple wedges
1 tablespon green sweet pepper, diced
2 tablespoon cooking oil
1/2 a red chilli, pounded into paste
1 tablespoon tomato sauce
2 tablespoon sugar
salt and pepper to taste
1/2 cup chicken stock
2 tablespoon wine vinegar
1 teaspoon cornflour and 1 tablespoon water to mix

Method:

Mix the prawns in flour and set aside. Heat the wok until very hot and quickly fry the

prawns for a minute. Dish out the prawns and fry the onion for a second. Add in the chilli

paste and continue to fry till fragrant. Pour in the chicken stock, sugar and vinegar and cornflour mixture.
Bring to the boil and add tomatoes, green pepper and pineapple wedges. Heat

through and add in the prawns, salt and peper to taste. Stir to mix and heat through.

Serve hot.