Stir-fry Snow Peas Beans with Chinese Mushroom

Stir-fry Snow Peas Beans with Chinese Mushroom

Ingredients (Serve 2 to 3 pax)

1. 1 pkt of Snow Peas Beans
2. 3 Chinese Mushroom (Cut into slices)
3. 1/2 tablespoon of Garlic
4. 1 tablespoon of Oyster Sauce
5. 1 teaspoon of Light Soya Sauce
6. 1 tablespoon of Cooking Oil
7. 4 tablespoon of Hot Water

Steps

1. Add Cooking Oil into hot pan
2. Add Garlic and stir-fry until fragrant (before garlic turn brown)
3. Add Snow Peas Beans and stir-fry for approx 2 minutes
4. Add Light Soya Sauce and stir to mix well for approx 1 minutes
5. Add Oyster Sauce and stir-fry for approx 1 minutes
6. Add Mushroom and stir-fry for approx 2 minutes
7. Add Hot Water and stir-fry for approx 4 minutes
8. Once Snow Peas is cooked to the crunchiness that you prefer, turn off the heat and serve

Serve while Hot!

Good to go with a bowl of rice, 2 to 3 more Chinese Dishes with a bowl of Soup.

[Guest Post] How to cook Mouthwatering Indian Food Direct from Mumbai from Michelle Rebecca

How to Cook Mouthwatering Indian Food Direct from Mumbai

Cooking authentic Indian food is actually much easier than people realize. Indian buffets at restaurants are hit or miss, and nothing beats home cooking no matter what country it originates from. Utilizing spices, having the right kitchen gadgets, and a sense of adventure are all you need to create mouthwatering delicacies. Mumbai is the hub of India, where an influx of different regions, communities and recipes merge.

Unlike western recipes, most Indian cuisine is created to taste. That means it can be as spicy and strong as you prefer. Just like choosing the right 1987 Mustang parts, it can take a little trial and error. Start building your spice rack today and experiment until the recipes are right for you. Follow these tips that came straight from a Gujarati housewife in Mumbai.

Kitchen Must-Haves

Most Indian kitchens don’t have an oven. All traditional Indian food can be prepared on a stove top, and many dishes require a pressure cooker and frying pan. A pressure cooker is a must to prepare one of India’s best vegetarian dishes, dahl.

Moong Dahl

Fill the pressure cooker halfway with water and pre-soak one cup of split Moong dahl for at least two hours. Begin preparing the additional ingredients in a frying pan while the dahl softens (usually five whistles). Heat vegetable oil in a pan until sizzling and add 1 tsp. cumin seeds until they are brown but not burned. Shred a handful of red chilies (remove seeds to avoid spice), and dice and add two green chilies, 10 curry leaves and ¼ cup of grated fresh ginger root to the pan.

Add ¼ teaspoon of turmeric powder to taste, one full diced yellow or red onion, depending on preference, and one pinch of asafoetida. Stir the mixture in the pan and add to the dahl in the pressure cooker. Add freshly squeezed lemon juice right before serving. This is a traditional recipe that’s meant to be a bit bland, so add salt to taste.

A Delicious Dessert

Halwa or sheera is a typical, delicious Indian dessert that’s very easy to make. Melt ½ cup of ghee (Indian butter) in a pot and add four pods of cardamom, four sticks of cloves and two sticks of cinnamon. Add ½ cup of cashew pieces and ¼ cup of raisins to the pot and stir until cashews are golden brown. Add one cup of semolina and stir until there are no dry spots left.

Add two cups of water, mix well and cover the pot for two minutes. Finally, add one cup of sugar, stir again, and cover the pot for one full minute. Halwa is served warm like a pudding. Although it’s called different names throughout India, it’s a favorite dessert in every community.

Byline: Michelle is an aspiring writer with a passion for blogging. She enjoys writing about a vast variety of topics and loves that blogging gives her the opportunity to publicly voice her thoughts and share advice with an unlimited audience.

Steamed Herbal Chicken in Aluminium Foil

Steamed Herbal Chicken in Aluminium Foil

This is a similar as Steamed Herbal Chicken in Mini Porcelain Pot except that I have used an Aluminium Foil instead.

Ingredients

1. 1 Chicken Thigh
2. 2 tablespoon of Water
3. 1 to 1 1/2 tablespoon of Hua Diao Jiu/ Chinese Rice Wine
4. 3 Medium Red Dates (Washed)
5. 4 pieces of Dan Gui (Washed)
6. 4 piece of Dang Shen(Codonopsis Root) - (Washed)
7. 3 pieces of Yu Zhu(Solomon's Seal Rhizome) - (Washed)
8. 1 tablespoon of Gou Qi Zi(Wolfberry) - (Washed)
9. 1 tablespoon of Light Soya Sauce (eg. Brand Tai Hua)
10. 2 Dried Chinese Mushrooms (Washed)

Preparation

1. Marinate all ingredients, except for water and mushroom for 30 minutes

Steps

1. Add Ingredient No. 4 to No. 8 and Mushroom into Aluminium Foil, then add chicken, add pour marinating sauce onto chicken and add water
2. Place the Aluminium Oil into a steamer or rice cooker and steam for approx 20 minutes/ until the chicken is cooked.

Aglio Olio Linguine with Scallops

Aglio Olio Linguine with Scallops

For readers who have followed my blog will know that I have purchased a big box of Scallops and hence, here I am experimenting different type of Scallops recipes to economically use up all my scallops before the expiry date. =P But of course, I love seafood, so this is definitely not a hassle to me. =)

The good thing about scallops is not only of the natural seafood sweetness, and also, I realised that all the scallops dishes that I have shared so far look great too. Good for all type of events!

Ingredients (Serve 2 Pax)

1. 3 tablespoons of Butter
2. 2 Serving of Linguine
3. 3 tablespoon of Olive Oil
4. 3 tablespoon of Chopped Garlic
5. 1/2 tablespoon of Dried Chilli Flake (eg. Brand Masterfood)
6. 1 tablespoon of Dried Parsley / Fresh (eg. Brand Masterfood)
7. 10 Big Scallops (Thawed)
8. Sea Salt
9. Coarse Black Pepper

Steps

1. Boil Pasta in boiling Water with 1 tablespoon of Olive Oil and Salt (approx 7 to 11 minutes for al-dente, follow the instruction on package)
2. Melt 1 1/2 tablespoon of Butter in hotpan
3. Place Scallops and pan-fry each side until brown
4. Remove Scallops from pan for later use. Leave the scallops juice in the pan.
5. Add Olive Oil into same pan
6. Add Garlic and stir-fry until lightly brown
7. Turn off Heat, and Add Chilli Flakes and stir until Garlic turned golden brown
8. Turn on to low heat, melt butter
9. Add Pasta and Scallops, and stir to mix well
10. Add Salt, Pepper and Parsley to mix well

Serve while Hot!

Good as a Main Course and to go with a Side.

Tips and Comments:

• Dethaw frozen scallops by dipping into tap water. It is important to keep scallops in a sealed bag to retain the original taste of the scallops.
• Do not overcook the scallops as the meat will turn tough and chewy. Once the scallops turn translucent, it is done.
• If you have fresh parsley, you can replace it with Mixed Herbs.