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Pears are fruits with natural sweeteners as they have high level of fruit sugars and making them
yummy to eat. They are great in desserts, salads and in stir-fried dishes. Do try this stir-
fried chicken with pear.
Ingredients:
2 chicken breasts, skinned, deboned and cubed
1 pear, cut into cubes
1 large onion, cubed
1 small green pepper, cubed
1 small red pepper, cubed
1/2 cup canned pineapple, cubed
4 button mushrooms, sliced
1 tablespoon chopped garlic anf ginger
1 tablespoon soya sauce
1 tablespoon cornflour
1 teaspoon rice wine
salt and pepper to taste
2 tablespoon cooking oil
For sauce:
1/4 cup water
1 tablespoon tomato
2 tablespoon light soya sauce
1 teaspoon vinegar
1 teaspoon sugar
1 teaspoon cornflour mixed with a little water
Method:
Marinate chicken meat with soya sauce, rice wine, pepper and cornflour. Set aside for 30 minutes
Heat a non-stick wok and stir-fry chicken cubes for 3 minutes. Dish out and set aside. Heat the
remaining oil in the wok, fry garlic and ginger. Stir-fry onion until tender. Add red and green
pepper, pear, mushrooms and pineapple and add chicken and mix well. Mix sauce together and pour
into the chicken. Simmer until sauce thicken. Serve hot.
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Lamb meat is one of the flavoured meat to serve if one likes the taste. I prefer the butcher to
cut meat from the leg of lamb for this dish as it is lean and tender. You can easily get New
Zealand lamb if you buy from a butcher. You can use lamb meat from supermarkets too.
Ingredients:
500gm New Zealand lamb meat, cut into cubes
1 tin botton mushrooms
2 tablespoon rice wine or brandy or ginger wine
enough oil for frying
1 teaspoon sugar
2 tablespoon oyster sauce
1 teaspoon dark soya sauce
1 teaspoon Colman’s mustard powder
salt and pepper to taste
Method:
Season lamb cubes with rice wine, oyster sauce, dark soya sauce, sugar , salt and pepper and
Colman mustard powder. Marinate for 15 minutes. Thread with palm leaf sticks. Can make into 10
to 15 sticks. First thread a piece of mushroom, 2 pieces meat and then a piece of mushroom.
Repeat this once on a skewer or stick. In a non-stick sauce pan, heat cooking oil till hot. Add
in the satay to fry 5 to 10 minutes. Keep on turning while frying. Garnish with cucumber slices.
Serve while is hot.
You can buy a chicken easily at a supermarket. Rub salt over chicken inside cavity and skin and
rinse well. Season the chicken with salt, five-spice powder, light soya sauce and cornflour.
Hang up the chicken with a string to drip excess liquid for half an hour before you deep fry the
chicken in hot oil.
Ingredients:
1 whole chicken
salt to taste
1 tablespoon five-spice powder
2 tablespoon light soya sauce
enough cooking oil to deep fry chicken
Sweet and Sour Sauce:
3 tablespoons apricot jam
1 tablespoon applecider
Method:
Rub salt, five-spice powder,light soya sauce and cornflour over chicken and hang up to drip
excess water for half hour. Heat a wok until hot and slowly put in the chicken to fry for about
20 minutes or till chicken is golden brown and cooked. Drain chicken and cut to big pieces and
arrange neatly on a plate. Serve while is hot with sweet and sour sauce.
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I have been hunting for a good compatible digital camera to shoot recipes for my blog. I have seen many selections of digital cameras with low prices guaranteed, But the Canon PowerShot G9 digital cameras atracted me most and I placed an order immediately. While waiting for the camera to arrive, let’s try out this dish. This dish is one of the kids’ favourite.
Ingredients:
300 gm medium-sizes prawns, shelled and deveined
150 gm water chestnuts. cut thinly into strips
250 gm self-raising floor
50 gm cornflour
300 gm of cooking oil for deep frying
2 beaten eggs
Salt and pepper to taste
1/4 pint of water
1 tablespoon sesame oil
Method:
Combine self-raising flour, cornflour, eggs, water-chestnuts, salt and pepper, sesame oil and
water. Then add prawns and stir well. Heat a wok until very oil and pour in the cooking oil.
When oil is hot, add in 1 teaspoonful prawn mixture, one at a time and fry for about 15 minutes.
Drain in adsorbent paper and then place on a serving dish, garnish with cucumber slices.
