Braised Chicken with Bittergound

Ingredients:
Chicken ( I use wings only )
Abalone sauce
Pepper
Ginger slices
Bittergound

Method:
Marinate chicken with all the ingredients except bittergound For at least an hour.
Braise over low fire
Add in bittergound when chicken is cook and stir till cooked

Roast Chicken Drum

Ingredients:

Chicken drum

Abalone sauce

Black pepper

Lemon juice

Salt

Method: 

Marinate chicken with all the ingredients for at least half an hour

AF it 15 minutes each side and it's done. 

Braised Fish

Ingredients:

2 piece of Garoupa sliced into big piece

Ginger

Garlic

Chill

Sweet fermented bean paste x 1 tablespoon

Salt

Pepper

Flour 

Method:

Wash and dry fish. 

Sprinkle some salt and pepper and coat lightly with flour. 

Pan fry it until crispy. 

Stir fry garlic and chilli till fragrant. 

Add in sweet fermented bean paste and water and continue to stir fry under medium fire. 

Add in fish and water, salt to taste and simmer for while and it's done. 

Steam Chicken Drum with Tomato Garlic Sauce

Fat die me. Craving for a drink at this hour and I need to go along with it. So something simple and luckily I always have food in the fridge.

Ingredients:
Chicken drum pre-marinate with salt
Tomato garlic sauce
Chilli flakes

Method:
Just rub the chicken drum with salt and marinate. Preferable overnight.
Topped it with tomato garlic sauce and sprinkle chilli flakes.
Steam for 20 minutes and it's done.

Stir fried seafood with tomato garlic sauce

Remember the tomato garlic sauce I prepared a few days ago? Usually I use it with eggs or bread, tried something new today. Stir fry with seafood and okra. I quite like the result, something useful for a easy and quick dish.

Ingredients:
Tomato garlic sauce
Okra
Clams
Prawns
Scallops
Salt
Small yellow onion
Chilli

Method:
Chop onion and chilli and stir fry in a little oil until fragrant.
Add in the prawn, scallop and clam and fry till half cooked.
Add in the okra and keep stirring.
Add in sauce and a little salt for seasoning.
Stir fry throughly and it's done.

Steam Japanese Style Rice

Was thinking of preparing something different so I came up with this simple version of steam rice.

Ingredients:
2 cups of rice
3 large dried mushrooms
1 Japanese sweet potato
2 tablespoon of sukiyaki sauce

Method:
Wash the mushrooms and soak in water to soften it.
Cut them into small slices after they soften.
Bring the water used to soak mushroom to a boil and add in the mushroom. If time permits, boil for half an hour and add in sweet potato ( skin removed and cut into small pieces ).
Add in the sukiyaki sauce.
Wash the rice and use the boiled mushroom broth to cook the rice.
Either mix the mushrooms and sweet potato thoroughly or place on top if the rice.
Cook it using rice cooker and it's done.

Ngoh Hiong

Our family's traditional dish is Ngoh Hiong but my version and my mum's version is so different. I learnt mine from my grandmother and adjust to my own liking. As I don't like 五香粉 ( Chinese Five Spice Powder ), mine will be without it and spring onion. You can add them if u like it.

Ngoh Hiong

Ingredients:
500gm of minced pork
250gm of prawn shelled and cut into small size
500gm of water chestnut peeled and chopped
4 eggs beaten
Bean curd skin 2 packs
3 tablespoons of soya sauce
1 teaspoon of pepper
3 tablespoons of sesame oil
2 tablespoons of corn flour
4 salted egg yolk

Method:
Mix everything throughly except bean curd skin and salted egg yolk leaving a little egg left to wrap the Ngoh Hiong.
Cut the bean curd skin into squares.
Wrapped the ready mix fillings adding in salted egg yolk. If you like more salted egg, you may put more. Seal the Ngoh Hiong using the remaining beaten egg.
Steam them for 10 minutes if you are not eating them immediately. I'm not good at frying and always worry that the inside will be uncooked that's why I always steam them before frying.
Deep fry and it's ready to be served.