Simple Cooking Ideas

On the Eve of the Chinese New Year parents would want their children to come back home for a reunion dinner. The mother epecially will prepare delicious food for dinner. Here is a dish to add in for the reunion dinner.

Ingredients:

2 kg duck
1 kg yam
1 gm pepper corn , roughly ground
3 slices of ginger
2 tablespoon bean sauce
800 ml chicken stock
3 tablespoon oil
chopped spring onion and parsley to garnish

Method:

Cut duck into bite-sized pieces and yam into even big pieces. In a heated pot , add oil and fry ginger pieces, bean sauce and pepper corn. Stir fry till fragrant. Add meat and chicken stock. Bring to boil and simmer 30 minutes. Add yam and continue to simmer till yam is soft. Garnish and serve.

Here is another dish to add to the reunion dinner for the Chinese New Year. To those who love to eat mutton will enjoy eating this dish. It is a quick stir-fry dish using Maggi Black Pepper Beef Mix.

Ingredients:

300 gm lamb fillet, sliced thinly
1 teaspoon cornflour
a pinch of salt
1 packet Maggi Black Pepper Beef Mix ( Add 2 tablespoon water to mix)
1 cup snow peas
1 small red capsicum, sliced
3 tablespoon oil
1 big onion, sliced
1 tablespoon garlic, minced
1 tablespoon chopped spring onion and parsley, for garnishing

Method:

Season lamb fillet with cornflour and salt for 10 minutes. Heat a wok over meduim heat and add oil. Fry onion and garlic till fragrant, about a minute. Add lamb and fry for 2 minutes and add Maggi Black Pepper Beef mixed, snow peas and capsicum. Stir-fry for another 2 minutes. Dish out and garnish with spring onion and parsley.

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This delicious pork spare ribs is tasty and not much difficult to prepare. It is great to serve with rice.

Ingredients:

1/2 kg spare ribs, chopped to big pieces
2 tablespoon oil
1 tablespoon chopped garlic
1 tablespoon minced ginger

Ingredients for Sauce:

2 tablespoon sweet chilli sauce
100 ml chinese barbecue sauce
100 ml honey
2 tablespoon soya sauce
3 tablespoon brown sugar
1/2 teaspoon 5 spice powder
100 ml dark sherry
5 cm cube ginger, chopped

Method:

In a pot add in pork ribs and ginger. Put enough water and bring to boil on hiogh heat. Skim off the scum from the top. Reduce to a simmer and cook for 15 minutes. Remove and drain on kitchen paper. Place the frying pan over high heat and fry the ribs, allow to brown on both sides. Dish out ribs and put aside. Meanwhile add in garlic and ginger and fry awhile. Add the sauce ingredients and bring to boil. Add the ribs and stir again. Turning the ribs to coat them evenly.

Cook for 5 minutes and allow the sauce to thicken but not completely dry out. Transfer to dish and spoon sauce over ribs and garnish with spring onions. Serve hot with rice.

Chinese barbecue pork is “char siew” in Cantonese, which is very handy if you stock some in your fridge. It can be used for so many purposes. The char siew can use in fried rice or stir-fries or in noodles or eat with hot fluffy rice.

Ingredients:

500 gm Chinese barbecue pork, sliced thinly
300gm broccoli, shoaked and cut into florets
2 cm fresh ginger, cut finely
1 tablespoon chopped garlic
2 tablespoon cooking oil
1/4 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon kicap manis (sweet black soy sauce)
1 tablespoon cornflour mixed with little water

Method:

Blanch broccoli in boiling water and put aside. Heat a wok until very hot and add oil. Swirl to coat, add garlic and ginger. Stir-fry until fragrant. Add pork and broccoli and stir-fry for awhile. Pour in the combined stock, oyster sauce and kicap manis. Thicken sauce with cornflour mixture and heat through. Serve with rice or noodles.

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