Simple Cooking Ideas

In this dish I use chicken breasts to marinate with Tumix seasoning sauce, soya sauce and mustard powder for one hour before pan-fry with cooking oil till lightly brown on both sides.Tumix seasoning sauce is available in supermarkets.

Ingredients:

400 gm chicken breast(deboned)
1 1/2 tablespoon Tumix Chicken seasoning
4 teaspoon cooking oil
1 teaspoon light soya sauce
1 teaspoon mustard powder
60gm sweet peas
water

Method:

Pat dry chicken breast with paper kitchen towel and put aside. Blanch the sweet peas in hot water, drain and put aside. Then mix together the seasoning, soya sauce and mustard powder. Coat chicken breast with the mixed sauce and marinate for one hour.

Heat oil in the frying pan and when hot , slowly add in the meat and fry on low heat until brown on both sides. Remove on a serving dish and line with snow peas. Serve immediately.

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Here is another dish to add to the reunion dinner for the Chinese New Year celebration. Buy a duck that is not too fat, a skinny one is good for this dish. Sweet potatoes can be bought at at the wet market or a hypermarket and buy yellowish type is suitable for this dish.

Ingredients:

1 kg duck, cleaned and cut into bite-sized pieces
500 gm sweet potatoes, cut into bite-sized pieces
enough oil for deep-fried
2 tablespoon minced ginger and garlic

Sauce ingredients:
3 cubes ‘nam yee’(red bean curd), mashed smoothly
2 tablespoon ‘tau cheong’ (bean paste”
1 tablespoon chilli paste
3 dried chillies, cleaned and cut into 1 inch strips
1 teaspoon sugar
1 tablespoon soya sauce
1 tablespoon black sauce
2 cups water
1 tablespoon cornflour mixed with 1 tablespoon water

Method:

Heat a wok with enough cooking oil. Fry sweet potatoes for 3 minutes. Dish out out and drain. Add in duck meat to fry for 3 minutes and drain aside. Pour out access oil and leave 3 spoons to fry the minced ginger and garlic then add in the sauce ingredients except the cornflour mixture. Stir-fry til aromatic. Add in the meat and potatoes, and water. Cover wok and stew for half an hour. Thicken gravy with cornflour mixture and heat through. Garnish and serve.

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“Ngaku” as it is called in Cantonese and is also called the arrowheads. You can find them in abundant in the hypermarkets at this time of the year. You will find crowds of Chinese men and ladies busy choosing and packing ‘ngaku’ into plastic bags. Ngaku chips are now popular selling in cake shops, grocery stalls and market stalls. For the busy mothers, you can buy them. For some who prefer to fry themselves, here is the recipe. It is also the kids’ favourite!

Igredients:

1 kg ‘ngaku’
1 kg cooking oil for deep frying
Fine salt

Method:

Soak and clean ngaku. Cut off the head and tail and peel off the skin. Drain and put aside. In a heated wok, add oil until hot. Slice ngaku thinly with a slicer over the hot oil. Reduce heat and fry til ngaku chips are crispy and golden brown. Fry them in patches until finish. Drain ngaku chips in absorbent paper. Add salt over chips. Shake to mix salt evenly over chips. Pack into air-tight containers.