Simple Cooking Ideas

Rabbit meat is not widely eaten as a delicacy, compared to chicken or mutton. Mostly this cute cuddly thing is kept as a pet. The meat is said to be low in cholesterol and calorie levels compared with other meats. It is rich in proteins and further more it is widely believed to have aphrodisiac properties.

Ingredients:

500 gm rabbit meat
50 gm mushroom, previously soaked and cleaned
50 gm carrot, cut into slices
200 gm ‘choy fah’
100 gm spring onions
10 pips garlic, minced
100 gm ginger, cut into slices
1 tablespoon oyster sauce
1 tablespoon soya sauce
salt and MSG to taste
1 tablespoon Fah Tiew wine
1 teaspoon cornflour mixed in a little water

Method:

Clean rabbit and cut into thick slices. Heat a frying pan and fry the meat without oil until it is yellowish in clour. Take out the meat and rinse with water to clear off any smell. Heat wok with oil and fry ginger and garlic, until fragrant. Add in the meat and mushrooms, oyster sauce, soya sauce, water, salt, MSG, sugar and Fah Tiew wine. Allow it to boil until meat is tender. Then take out and pour into the claypot. Continue to simmer until meat is soft. Finally add the carrot, choy fah and spring onion. Thicken the gravy with the mixed cornflour and bring to boil for 1 minute. Serve while is hot.

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.

How To Make One-Pan Lamb

How To Make Pork Chops With Red Cabbage

I have often served mutton for dinner and seldom find the smell offensive. If you cannot stand the smell just add ginger juice on the meat or add ginger slices when boiling it. Here is dish that needs boiling before you deep fry it.

Ingredients:

1 kg mutton backchop
2 tablespoon minced garlic and ginger
5 tablespoon honey
salt to taste
1/4 kg small potatoes
50 gm cherry tomatoes
some lettuce leaves, cleaned
3 cups water
oil for deep frying
1 lemon (sliced)

Method:

Boil meat with minced ginger and garlic, honey and salt. Add 3 cups of water and bring to boil. Add the meat and keep boiling till the meat dries up and the meat is tender. This will take 30 to 40 minutes. Drain and put aside.

Put enough oil in a wok and deep fry the potatoes and the tomatoes. Drain and put aside. Next, deep fry the meat, drain the oil and put on a serving plate lined with lettuce leaves, potatoes, tomatoes and a slice of lemon.

How To Make Roast Beef

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.