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Thursday, December 1, 2016

FRIED CHICKEN IN BLACK PEPPER SAUCE

These days, I think I am getting lazy, always on a look out for simple, easy recipes.  Is it that age is catching up or my concentration has diverted to other matters or perhaps, prices of food ingredients have escalated and I have to be careful not to waste them.
Anyway, I am happy that the simple and easy recipes which I tried have turned out to be good and tasty eventhough the ingredients/seasoning used are few.  Only 4 steps to follow for this recipe.
This recipe is a quick, simple and easy stir fry chicken which is not difficult to prepare yet overly tasty and healthy, too. It is fragrant and aromatic with the black pepper added. The capsicum is sweet and not spicy at all. Nice dish to serve with plain white rice.
Recipe adapted from Yum Yum Magazine No. 78 with slight modifications
Ingredients
300 gm chicken breast meat – sliced or cubed
Marinade
¼ tsp salt
1 tsp light soy sauce
Dash of pepper
2 tbsp water
1 tbsp cornstarch
Seasoning
½ tsp salt
½ tbsp ground black pepper
2 tbsp water
1 small red capsicum – seeded and cut chunks
2 tbsp oil
some spring onions sections for garnishing
  1. Combine chicken with marinade, mix well and season for 30 minutes.
  2. Heat up a non stick wok with oil, pan fry chicken until 90% cooked.
  3. Push aside, add in capsicum, seasoning and stir fry over high heat until the sauce has dried up.
  4. Dish up to serve.

Wednesday, November 30, 2016

FU YONG OMELETTE

There are times when my mind is blur, blur of ideas on what to cook eventhough there is a long list of recipes in hand.  Come such time, eggs come in handy.  So long as there are eggs in the fridge, you can easily make a dish of it.  
This Fu Yong Omelette is one that you can improvise with little bits of ingredients you have in hand such as char siew, Chinese sausage, onions,  carrots, prawns, etc.

Just mix a combination of some of the mentioned ingredients with eggs, here you are a delicious omelette to add to your meal in a jiffy.
Ingredients
3 eggs
1 Chinese sausage [lap cheong] - diced
3 tbsp diced red carrot
1 onion - diced
1 stalk spring onions - chopped
1 tbsp red chilli
1/2 tsp salt
1 tbsp light soy sauce
dash of pepper and msg or chicken stock granules

  1. Combine all the ingredients in a bowl with seasoning.  Mix well.
  2. Heat up 2 tbsp oil in a non-stick wok, pour in half of the mixture and pan fry over low heat until set.
  3. Turn it over and continue to fry until golden brown.  Dish up onto serving platter.
  4. Finish frying the remaining portion as in Step 3.  Dish up to serve.

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