Thursday, July 12, 2007
Posted by brandon at 1:17 a.m.
Tuesday, July 10, 2007
Posted by brandon at 11:39 p.m.
Monday, July 09, 2007
Today I was feeling more western, so the menu today is…
Beef rissoles in cream soup
Definition of rissole: Minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
1 clove garlic, diced
1 purple onion, sliced
1 bunch spring onions
1 kg rissoles (20 cents each at Victoria market, so cheap!)
1 can evaporated milk (275ml)
2 bunches of brocolli
1 can champignons
• Boil water in a pot, then add garlic, purple onions, salt and champignons (if you like really thick soup like me, only add water till it covers the rissoles, otherwise you’ll end up with a whole lot of soup!)
• When water is boiling, add in rissoles (add in one by one, do not put all at 1 go), pepper, Chinese cooking wine, salt. Leave to boil for 10-15 minutes
• In the mean time, put the broccoli in another pot to boil. Once water boils, only leave the broccoli there for 5 mins (or even less), otherwise it becomes too tender
• When rissoles are 2/3rds done (after the 10-15 mins), add evaporated milk.
• Mix 2 tablespoons of corn flour with water and add into soup to thicken it.
• REMEMBER the last secret ingredient… chicken powder (available at your local asian groceries, any brand will do eg. Maggi, Lee Kum Kee, Knowes). Add about 2 teaspoons (or add more according to taste). Dire consequences will result if you ignore this step. (just kidding :p, its just that you need this powder to give oomph to the flavour of the soup, it really works wonders).
• Serve the rissole soup with the boiled broccoli and a bit of chopped spring onions. Enjoy!
Posted by brandon at 10:25 p.m.
Sunday, July 08, 2007
- rice (with water of course)
- diced chicken nugget (can substitute with ham)
- purple onion
- mozarella cheese
- chinese whine
- light soya sauce
Posted by brandon at 3:06 a.m.
Posted by brandon at 2:58 a.m.
Beware diabetics and diet watchers, this contains lots of calories!
Its basically taking a large container and layering the ingredients as follows from the bottom to the top:
1. one 200g canned fruit
3. vanilla icecream
4. m&ms for color
I served about 10+ppl with this dish... Its intoxicating! cheers
Posted by brandon at 2:54 a.m.
Posted by brandon at 2:48 a.m.
Tuesday, July 03, 2007
After eating Szechuan chicken several times at the Chinatown restaurants, I decided to try cooking this dish for dinner today
Szechuan Chicken INGREDIENTS (SERVES 4), adapted from chinese cuisine at about.com:
- 1kg chicken thigh fillet
- 2 egg whites
- 2 tablespoons cornstarch
- 2 tablespoons rice wine/ cooking wine (increase dosage for stronger alcohol taste)
- 1 teaspoon Worcestershire sauce (didn't have)
- 2 teaspoons Tabasco sauce (didn't have)
- 2 tablespoons sesame oil (used sesame paste)
- 1 tablespoon soy sauce (both light +dark)
- 2 tablespoon brown/white sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon crushed dried red chilies, or to taste (definitely need more for a spicier dish)
- 2 slices ginger, minced, to form 1 tablespoon
- 2 bunches of broccoli
- 1 redpepper, sliced
- 1 large purple onion, sliced
- spring onions, chopped
- 1 cup plus 1 tablespoon vegetable oil
- Rinse the chicken and pat dry with paper towels. Cut the chicken fillets into thin strips. (Partially freeze chicken breasts first to make this easier).
- Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture.
- Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. (can ignore this step and just proceed to add the veges if your lazy)
- Stir fry briefly and add the peppers. Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
- Return the chicken to the wok.
- Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.
Marinade chicken in sauce
Fry garlic and onions till brown
Serve hot with rice.
Posted by brandon at 10:35 p.m.