Thursday, August 27, 2009
Cook it as a dish or for a one-dish meal... Can be replaced by chicken meat
300g pork (wu hua rou) (Pound with back of chopper before cutting into cubes)
oil for deep frying
corn flour for coating
1 green capsicum, cut into small pieces
1 tomato, cut into wedges
1 onion, quartered
a quarter pineapple, cut into pieces
Marinade pork in:
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 tsp bicarbonate of soda (helps to tenderize the meat)
1/2 tsp sesame oil
1/2 tsp sugar
1/2 tsp salt
3 tbsp water
1 tbsp plum sauce
3 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp sugar
1 tsp salt
1/2 tbsp white rice vinegar
100ml of water
1) Coat marinate cubed pork in corn flour.
2) Deep fry pork till golden brown. Dish up & drain. Set aside.
3) In another frying pan, heat a tbsp of oil. Stir fry onion till fragrant. Add capsicum, tomatoes & pineapple. Pour in sauce & cook until it thickens.
4) Add in fried pork & mix well. Dish up & Serve.
Simple & Tasty, a 10 minutes dish.
Steamed Toufu Steam Toufu with Beansprouts
Steamed Toufu with CaiXin
Steamed Egg Toufu with Golden Straw Mushroom
The sauce is the same, just change the combination & u'll get different dishes :)
1 packet of toufu suitable for steaming
pre-fried shallots (Pre-requisite: Deepfry some shallots beforehand.
Home fry taste much better. Store & use as when needed)
spring onions (for garnishing)
(B) For sauce
100ml of water
1 tbsp of oyster sauce
1 tsp dark soy sauce
some chicken stock granules
1) Place toufu on a plate & steam for 10 mins. Drain away excess water.
2) In a small saucepan, bring to boil (B).
3) Put fried shallots & spring onion on top of the steamed toufu.
Slowly & gently pour the hot sauce over the garnished toufu.
4) Serve immediately.
To serve with vegetables/ Mushroom,
boil a pot of water, cook the vegetables/ mushroom.
Drain & place on a plate.
Place the steam toufu on top.
Garnish & pour hot sauce over.
Alternatively, you may want to steam the vegetables & toufu together.
Baked Teriyaki Chicken with Kikkoman Teriyaki Marinade
Served with Whipped Potato & Vegetable Salad
Just to fulfil my hubby's craving & appetite, I baked them again. This time, 2 chicken legs for him! I baked at 160 degrees & the skin chars a bit. So should stick to 140 degrees.
1) Marinade 2 chicken legs with Kikoman Teriyaki marinade overnight. Be generous with the marinade (maybe about 5 tbsp).
2) Preheat the oven to 140 degrees/low heat. Place chicken on baking tray with skin side down.
3) Bake for 15-20 mins. Brush some remaining marinade before turning chicken to the other side.
4) Repeat the brushing of marinade after 5 mins.
5) Continue baking until chicken is cooked. Use skewer to prick the flesh & check.
Pan Fried Teriyaki Chicken in a burger (with own Teriyaki Sauce)
This time tried to make my own Teriyaki Sauce. And instead of baking, use stir fry instead.
Hubby still love it. Seems like he couldn't get enough of Teriyaki Chicken :P
2 chicken thighs with skin (boneless)
3 tbsp mirin
3 tbsp soy sauce
3 tsp sugar
1 tbsp oil
1) Remove excess fats from the chicken thigh. Marinade chicken thighs with mirin, soy sauce & sugar for at least 30 mins. I left them overnight as the burgers are for breakfast :)
2) Remove chicken thighs from marinade. Leave the marinade aside. Add 3 tbps of water to the remaining marinade.
3) Heat oil in pan & place thigh with skin side down. Turn over when browned.
4) When chicken is cooked, pour the marinade sauce (from (2)) into the pan over the chicken & cook till sauce thickens.
5) Teriyaki Chicken Thighs ready to be served in whatever manner (burger, Bento, Western style, etc).
Thursday, August 6, 2009
Here's what people said about the cookies...
"I can't stop eating them..."
" They're really addictive..."
"They're sinfully delicious..."
"I've never tasted cookies quite like this..."
"They're better than F...... A..."
"What's your secret ingredient?"
" I think about them even during this 'merlioning' period..." (from a pregnant fren who has serious morning sickness)
" You can sell them..." (which I'm trying to do now :P)
"I hope 3 large jars will last me for a week..." (Really makes me wonder how this slim & petite lady keeps her figure... if she can finish 3 jars on her own... & in a week??? I'm jealous!)
Presenting Sheryl's Chocolate Chips Cookies (bitesize) available in the following:
A dozen in a pack $2
Small Jar: 500ml glass jar $8
Medium Jar: 1000ml glass jar $15
Large Jar: 1500ml glass jar $20
Really like to keep the cookies in these glass jars as they're airtight & help keep the cookies stay crispy.
This was my 1st order of cookies that I took over 3 days to bake :)
Looking forward to more orders to keep myself busy...
Ingredients & materials used in the production are all halal.
I only bake to order :) meaning I only bake them when I have the orders.
This is to ensure that your cookies are baked fresh & u get to eat them fresh.
Email your orders & enquiries to firstname.lastname@example.org.
Meanwhile, I'll go on the search for the perfect melt-in-your-mouth butter cookie ...
Here's the recipe to share. Do let me know if you've tried it out :)