Simple Cooking Ideas

A casserole is labour saving way of cooking. Everything goes in, meat, vegetables and gravy. You can cook it early in a day and heat it up later on. But casserole must be cooked slowly, because when you add fluid to meat, quick cooking will make it tough. It must be cooked gently amd simmer longer time until the meat is soft.

Ingredients:

500 gm boneless lamb
1 tablespoon soya sauce
1 teaspoon black sauce
1 tablespoon tomato sauce
2 large onion, cut into wedges
2 cloves garlic (do not crush)
2 thin pieces sliced ginger
2 carrots, cut into wedges
300 gm potatoes, peeled and cut into wedges
3 medium tomatoes, cut into wedges
1 teaspoon salt
1 stock cube
black pepper, freshly ground
1 tablespoon cooking oil
1 tablespoon cornflour mix with a little water

Method:

Cut the meat into bite-sized cubes and marinate with soya sauce, black sauce and tomato sauce. Add salt and pepper to taste. In a pot, add oil and sty-fry garlic, ginger and big onion. Add in the meat and continue to stir-fry a minute. Pour in 2 cups of hot water. Add in the rest of the vegetables and a stock cube. Bring to the boil. Lower heat and simmer till the potatoes are soft and the meat is tender. Thicken the gravy with cornflour mixture. Simmer till done. Garnish with chop spring onion and parsley when serve.

This isn’t your normal lunch treat; it’s a homemade good dessert pizza.

Ingredients:

* find any kind of sprinkles you have
* Chocolate sauce
* Nutella, or custard sauce
* A tortilla

Method;

1. Spread Nutella on a tortilla (you can cook the tortilla if you wish).
2. Put chocolate sauce on it.
3. put on your sprinkles

Tip: Hershey’s chocolate sauce would go great with it.

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I like to use fish head, ’soong yu’ or ‘wan yu’ for this dish. They are fish rear in ponds. These fish heads are easily available in wet markets. Fish head curry is a popular dish enjoy by many people. To those who does not like to eat spicy and hot, here is a recipe to try.

Ingredients:

1/2 head of ’soong yu’ about 600 gm, rinsed clean and marinate with salt
1 beaten egg
enough cornflour
30 gm chinese dried mushroom, soaked and rinsed clean
5 baby corns
30 gm sliced carrots
1 small green pepper, cut into wedges
1 small red pepper, cut into wedges
2 fried beancurd, each cut into 4 pieces
2 tablespoon minced ginger and garlic
enough oil for deep fring
salt and pepper to taste
1 tablespoon oyster sauce
1 tablespoon soya sauce
1 tablespoon Maggi Concentrated chicken stock
30 gm spring onions and parsley. sliced red chillies

Method:

Dip fish head in beaten egg and thrash with corn flour all over. Deep fry in hot oil till golden brown. Put the fish head aside. Pour out the oil and leave 2 tablespoon. Fry the minced ginger and garlic, saute the mushroom and and transfer into the claypot. Add a cup of water. Cover lid and bring to the boil. Simmer for 10 minutes and add in the the rest of the vegetables. Add the seasoning, oyster sauce, soya sauce, salt and pepper to taste. Add in the fish head and beancurd. Continue to simmer for 5 minutes. Thicken the gravy with cornflour mixture and garnish with spring onion. parsley and slices of red chillies. Serve at once.

How To Make Chicken Nuggets

How To Make Chicken Fajitas

Chinese soups are prepared in the morning so that they are ready for lunch. After lunch the soup is boiled again once more to keep for dinner. For a tasty soup, it musst bring to the boil on high for a few minutes and lower the heat to simmer for about 2 to 3 hours.

Ingredients:

50 gm brow beans (mei tau)
50 gm peanuts
3oo gm pig’s bone
3 pairs chicken feet, removed nails
38 gm mussels, soaked in water till soft
5 red dates
a quarter piece tangerine peel, soaked in water till soft
2 slices ginger
salt and pepper to taste

Method:

Clean chicken feet and blanch pig’s bone and chicken feetin boiled water. Rinse and put aside ready to be boiled. Rinsed and clean dried mussels, brow beans, peanuts, red dates and tangerine peels.

Bring suitable amount of water to the boil and add in all the ingredients. Bring to the boil for 5 minutes on high, lower heat and simmer for 2 hours. Season with salt, pepper and soya sauce. Serve while is hot.
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