Chicken Stir-fry with Yams Red Cabbage

yield: Makes 4 servings

active time: 40 min

total time: 40 min

• 2 tablespoons Asian sesame oil, divided
• 2 yams (red-skinned sweet potatoes; about 1 pound), peeled, cut crosswise into 1/3-inch-thick rounds, then cut into 1/3-inch-wide strips
• 1 medium-size red onion, cut lengthwise into 1/3-inch-thick slices
• 8 ounces skinless boneless chicken cutlets, cut crosswise into 1/4-inch-wide strips
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 4 cups 1/3-inch-thick strips sliced red cabbage (about 1/4 medium head)
• 3 tablespoons hoisin sauce
• 3/4 cup chopped fresh cilantro

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preparation

Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add yams and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 1 minute. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro. Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.

Read More http://www.epicurious.com/recipes/food/views/Chicken-Stir-fry-with-Yams-Red-Cabbage-and-Hoisin-351250#ixzz23Ja7bDwZ

Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss

(serves: 3-4 | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
6 - 8 Dried Medium Chinese Mushrooms, soaked in hot water till soften
150g Minced Meat
10g Black Moss(发菜), pre-soaked in water
10 Gingko Nuts
1 Floret of Fu Gui Cai(富贵菜)
Some Wolfberries
1 Red Chilli, sliced
3 Slices Ginger
3 Cloves Garlic
1 Teaspoon Cooking Wine
1 Teaspoon Cornflour + 1 Tablespoon Water, mixed well

Seasoning:
1 Tablespoon Oyster Sauce
1 Teaspoon Cornflour
1/2 Teaspoon Sesame Oil
1/2 Cooking Wine
Dash of Pepper

Sauce:
100ml Water
3 tablespoons Oyster Sauce
1 Teaspoon Sugar

Method:-

1. Mix minced meat, black moss and seasonings together and set aside to marinate for at least 10 minutes if time permit.

2. Stuff about 1 tablespoon of the minced meat mixture into the pre-soaked mushrooms.

3. Preheat Happy Call pan with about 1 tablespoon of oil and fry the stuffed mushrooms for about 1 minutes each side or until cooked. (HCP close but don't lock) Remove and set aside.

4. Add in another 1 tablespoon of oil to saute ginger and garlic till fragrant before adding in the Fu Gui Cai (remove the leaves from the floret, reserved 1/4 of the last portion to act as flower), chilli and gingko nuts. Close the pan and let it cook for another 1 minute before giving it a quick stir and close the pan for another 30 seconds.

5. Next add in the cooked stuffed mushrooms together with the sauce mixture and give the mixture a quick sit-fry and simmer on low heat for another 30 seconds before removing the vegetables.(arrange the vegetables in the middle of the plate)

6. Lastly with the mushrooms and gingko nuts still remains in the pan, add in corn star mixture and cooking wine and wolfberries, mix well with all the ingredients.

7. Remove and arrange mushrooms on serving plate around the fu gui cai. You can also decorate the mushroom with the wolfberries shown above.

Salted egg and century egg veggie

Ingredients

A few handful of veggies (because they will reduce in size once cooked)

Do use soft veggies like spinach, kailan, chives, long beans

1 to 2 salted egg, cut into cubes

1 to 2 century egg, cut into cubes

Half chicken stock cube

1 tsp cornstarch

1 bowl of water

Directions:

1. Mix water, chicken stock and cornstarch. Heat up wok at high heat. Add a little oil.

2. Add in veggies. Fry till soften slightly. Add in chicken stock mixture. Continue frying till veggies soften to your liking. Add eggs and stir-fry for another 2 - 3 min, be careful not to break egg cubes.

Cheesy cauliflower and broccoli

Ingredients

2 handfuls of broccoli, cut into bite size segments

2 handfuls of cauliflower, cut into bit size segments

1 bag of 220g shredded cheese ( prefably a blend of cheddar, morzerella and parmesan)

Directions:

1. Divide out veggies onto a baking pan as shown in the picture. For presentation sake, alternate between green and white.

2. Sprinkle salt over veggies.

3. Scatter cheese over and stuff into the gaps between too.

4. Bake in oven at 180C for 30mins.

Vegetable Curry

Serves 4
o 1 tbsp vegetable oil

o 1 md onion, finely sliced

o 1 clove garlic, sliced finely

o 1 tsp coriander

o 1 tsp laos

o 1 red chilli, crushed

o 1 ib cabbage, chopped coarsely

o 1 tofu, cut into bite size

o 1 sm, carrot diced

o 1/2 ib long beans, cut into 3 inch long pcs

o 1 sm eggplant. cubed

o 1 tsp salt

o 3 cup coconut milk

o 1 salam leaf

Instructions:

1. heat oil in pan and sautee onion lightly. Add garlic, coriander and laos. Fry for 1 min

2. add chilli, cabbage, tofu, carrot, long beans, eggplant and salt. Cover and cook over low heat for about 10min

3. then add coconut milk and salam leaf and cook un covered, stiriing almost continously, until veggies are tender.Serve with rice

Garlic Mashed Potatoes

Prep: 10 min
Cook: 25 min
Ready: 35 min

8 potatoes, quartered

1/2 cup milk

1/4 cup butter

2 garlic cloves, minced

salt and pepper

2 tbs sesame seeds

Directions:

1. Bring large pot of water to a boil.  Add potaoes till soft for 20 - 25 min. Drain

2. Combine potatoes, milk, butter, garlic, salt and pepper. Sprinkle sesame seeds

Stir fried Spicy Brinjal

1 brinjal

3 tbs dried shrimp, soaked and drained

2 tbs paprika

3 tbs diced garlic

2 tbs butter/ olive oil

3 tbs dark soy

2 tbs light soy

Directions:

1. Slice Bringal thinly

2. Heat wok and add butter

3. add garlic and shrimps

4. add chilli powder

5. add bringals and add sauces

Okra with sambal (Lady's finger)

About 10 lady's fingers

3 garlic cloves, chopped

A handful dried shrimp, soak and rinse in hot water

5 fresh red chillies, pound

1 tsp belacan

Directions:

1. Heat wok and cooking oil

2. Stir fry garlic and dried shrimps

3. Add Lady's fingers, chilli, belachan, salt

4. Stir fry few mins

Note: you can substitute Okra for any other soft stemmed chinese veggie. e.g. spinach

Golden Pumpkin with Salted Yolk

200g Japanese pumpkin

4 salted egg yolk

1 tbs plain flour

Batter:

1.2 tsp salt

100g plain flour

2 tbs cornstarch

2 tsp baking powder

Directions:

1. Slice pumpkin

2. Steam and smash egg yolks

3. Mix ingredients in batter and rest 30 mins

4. Coat pumpkin wuth flour and dip in batter. Fry till golden

5. Add yolk and fry gently and toss well

Chorizo and butter bean stew

200g chorizo, sliced (fermented smoked sausages)

2 red onions, sliced

3 garlic cloves, sliced

olive oil

1 tsp smoked paprika (capsicum)

1 x 400g tin tomatoes

1 x 400g butter beans

Directions:

1. Medium Heat, cook chorizo, onion and garlic with oil for 5 min

2. Add paprika, tomatoes and beans. Reduce heat and cook 20 min

3. Remove lid last few min to thicken stew. Serve with bread