Steamed Chicken With Mushrooms And Black Fungus

Ingredients:

8 mid joint wings
4 dried mushrooms (soaked till soften, sliced)
1 black fungus (soaked till soften and expand, sliced)
4 red dates (halved)
1 tbsp wolfberries
4 slices ginger (julienned)
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
1 tbsp sesame oil
4 tbsp water

Methods:

1. Put the chicken, mushrooms, black fungus, ginger into a bowl.

2. Add the light soy sauce, oyster sauce, cooking wine and sesame oil into the bowl. Mix well. Marinate for at least 30 minutes.

3. Add 4 tbsp of water into the marinated chicken. Mix well.

4. Place the chicken wings on a steam plate. Place the remaining ingredients on the top of the chicken wings. Sprinkle the red dates and wolfberries.

5. Steam the chicken for about 20 - 30 minutes.

Garnish with some spring onions or coriander.

Stir Fry Vegetables With Tang Hoon (Chap Chye)

Another vegetables dish! First try with tang hoon. Not bad but still got rooms for improvement! :p

Ingredients:

1/4 Chinese white cabbage (cut into smaller pieces) stems separate
8 snow peas (halved)
3 pieces black fungus (soaked, soften and sliced thinly)
3 dried mushrooms (soaked, soften and sliced thinly)
1 knot Tang Hoon (soaked and soften)
5 slices ginger (julienned)
1 clove garlic (minced)
200ml or more chicken stock
1 tbsp oyster sauce
1/2 tap cooking wine

Methods:

1. Heat the oil in a wok. Saute the ginger and garlic.

2. Toss in the stems of the cabbage and stir fry for a minute.

3. Add the dried mushrooms and black fungus and cook until the stems are soften and slight transparent.

4. Toss in the remaining cabbage leaves and snow peas. Stir fry for a minute.

5. Add the chicken stock, oyster sauce and cooking wine.

6. Lastly, add the tang hoon and mix well with the vegetables and sauce. Turn off the heat.

Braised Mushroom With Fatt Choy

Soaking the mushrooms.

I was walking around when I saw packets of dried mushrooms outside the Chinese herbs shop. Immediately this dish popped out. There are some small dried mushrooms lying at home. Well, they are for the minced meat. I would prefer big and plump dried mushrooms for braising.

For most of the cantonese families, it is common to have braised mushrooms at home.

Ingredients:

20 dried mushrooms (soaked with hot water)
Fatt choy (soak with water for 15 minutes. Drain and set aside)
2 cloves garlic (lightly crushed)
2 tbsp oyster sauce
1 tbsp cooking oil
Pinch of salt

Methods:

1. Wash the dried mushrooms and soak in hot water for at least 30 minutes. Remove the stems and squeeze the water out of the mushrooms. Keep the water for soaking mushrooms.

2. Heat the oil and sauté the garlic.

3. Add the mushrooms and sauté.

4. Add the water (from soaking mushrooms) just enough to cover the mushrooms.

5. Add the oyster sauce and stir well. Cook for 5 minutes.

6. Turn the heat down and simmer for 30 minutes. Add more water if getting too dry.

7. Add the fatt choy and simmer for another 10 minutes. By now the sauce would have thicken so there is no need to thicken with corn flour.

8. Add a pinch of salt if the sauce is bland. Turn off the heat. Place the braised mushrooms on top of the stir fried spinach.

Stir fried Chinese spinach:
1 tbsp minced garlic
1 bag of Chinese Spinach
Pinch of salt
1 tbsp cooking oil

1. Heat the oil in the wok and toss in the garlic. Sauté.

2. Add the spinach and stir fry quickly.

3. Sprinkle salt and stir well. Turn off the heat and place the spinach on the plate.

Minced Pork With Dried Mushrooms

I don't really like to eat pork because I find there is 'pork' smell. Or I should say I prefer vegetables than meats. Even for chicken, I eat rather less. Ever since I had Bak Kut Teh at Balestier few years ago, I started to eat pork. I never eat roasted pork before until then. And I realized I have missed out the good stuff! I love Siew Yuk now!!! Drooling!!!

I often make this Minced Pork with Dried Mushrooms at home because my son loves this dish. Because of the dried mushrooms, the minced meat is savory to go with rice.

Ingredients:

300g minced pork
6 small dried mushroom (diced finely)
1 clove garlic (chopped finely)
1 tbsp oyster sauce
1 tbsp dark soy sauce
100ml water
1 tbsp oil

Marinade for minced pork:
2 tbsp soy sauce
1 tbsp dark soy sauce
1/3 tsp sesame oil
A dash of pepper

Methods:

1. Heat the oil with high heat.

2. Stir fry the minced pork until cooked. Push the pork to one side of the wok or pan.

3. Toss in the garlic and let it cook for few seconds. Mix the minced pork and garlic together.

4. Toss in the dried mushrooms and continue to stir fry.

5. Drizzle the dark soy sauce and stir evenly.

6. Pour in the water and add the oyster sauce.

7. Turn the heat down when the sauce starts to boil. Let it simmer for 10 minutes while covered.

8. Serve with rice.

Stir Fried Mix Vegetables

I always prefer vegetables than meat and I could easily polish off a plate of vegetables myself! Hahaha... I like to stir fry mix vegetables because I can mix with different types of leftover vegetables you have in fridge. And most importantly, it's healthy and delicious!

Ingredients:

6 asparagus (trimmed and sliced)
12 snow peas (ends trimmed)
Carrot (sliced thinly)
10 florets cauliflower
3 shiitake mushrooms (sliced)
10 bite sizes red bell pepper
4 cherry tomatoes (halved)
1 clove garlic (minced)
1 shallot (sliced)
1 tbsp soya sauce
1 tbsp oyster sauce
3 tbsp water
Water for blanching
1 tbsp oil

Methods:

1. Blanch the cauliflower and carrots. Remove and toss into cold water to maintain its crunchiness. Drain and set aside.

2. Heat the oil in a wok. Sauté the shallots and garlic.

3. Toss in the mushroom, bell peppers, cherry tomatoes, asparagus and snow peas. Stir fry quickly.

4. Drizzle the soya sauce and oyster sauce.

5. Toss in the carrots and cauliflower. Stir fry quickly.

6. Add the water and cook for another minute. Turn off the heat!

Do not overcook vegetables!!

Napa Cabbage With Snow Peas And Mushrooms

My family and I love vegetables. Usually we cook two dishes of vegetables for dinner. Especially my 13th year old son who is extremely a fussy eater, only prefer leafy vegetables such as spinach, cai xin, little bak choy, etc. I just whipped up this dish of vegetables. A mix of our favorite! Sweetness of Napa Cabbage, crunchiness of snow peas and flavorful of dried mushrooms. Napa Cabbage considers cooling so it's better to add ginger. Always cook the white stems then the leaves so that the stems are soften at the same time with the leaves. Soak the dried mushrooms in advance. After that use the water (for soaking the mushroom) for cooking.

Ingredients:
1/2 small Napa cabbage (sliced)
1 box of snow peas (ends trimmed)
5 dried mushrooms (sliced thinly)
3 pcs ginger (sliced into matchstick size)
1 clove garlic (minced finely)
Carrot (sliced thinly)
1 tbsp soya sauce
1 tbsp oyster sauce
50ml water
1 tbsp cooking oil

Optional:
Chilli padi

Methods:

1. Heat the oil in the wok.

2. Toss in the ginger and garlic. Sauté.

3. Toss in the white stems of cabbage, carrots and mushrooms first. Add the water. Stir fry until the stems are soften.

4. Add the leaves of the cabbage and stir fry for a minute.

5. Add the snow peas and toss evenly.

6. Drizzle the soya sauce and oyster sauce. Cook for another minute and off the heat.