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Soy Sauce Chicken Fillet Strips (醬油鷄柳)

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Yesterday after workout, I was basically tired. But since there is no more food left, I still have to get our lunch boxes ready for the next day. We have been experiencing and cooking many pork dishes lately, so I was thinking to make Eric’s favorite, the ultimate ingredient of chicken. He loves Chicken more than anything else.

This is the Soy Sauce Seasoned Chicken Fillet Strips. You do not need any more other ingredients for the dish to make it better, just plain and simple soy sauce and some basic seasoning, and the chicken, that’s it.  I marinated the chicken strips before I went out, so when I am back I just have to fry the chicken strips and cook a quick sauce for the dish. I added some vegetables to the dish too,  it looked so much perfect and complete! And Eric loved it!

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Cooling Winter Melon Dessert (冬瓜盅)

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We went grocery shopping on Sunday afternoon to the Asian supermarket just beside our place for a quick trip. While we were there by the produce section, I saw winter melons (冬瓜) available in the market for sale. I was so excited as it was the first time to see such whole big and fresh young winter melons (not water melons) available for sale in the market. Usually the market sell them in cut pieces and Bel would buy it to cook with pork ribs as a savory soup. I was thinking to make the Double Boiled Sweet Winter Melon Dessert(冬瓜盅) with the whole fresh winter melon because Bel said she never really had one before. So I picked up a huge and nice one,  about 12 pounds and went home smiling!

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Pandan Chiffon Cake

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I started to learn baking chiffon cakes two years back from one of my coworkers when she was learning from her roommate. I always love chiffon cake because it is light, fluffy and soft with enough moisture and not greasy at all.  I love all kind of desserts but Eric doesn’t. However chiffon cake is officially one of those cakes that he can gobble up a couple pieces with no problem and be gone the other day. That is one of the reasons I first learned the recipe so that we can enjoy it together.

I’ve tried a couple of chiffon cake recipes such as coffee, green tea and black tea versions. I would like to share the all- time favorite Pandan Chiffon Cake recipe. Pandan leaves also known as screwpine leaves. It has a sweet taste and nice aroma, it is used widely in cooking and baking in Malaysian cuisine with complement of a bright shade of green. In my previous posts, you can find a couple of dishes prepared with pandan leaves such as Pandan Shrimps, Black Glutinous Rice Dessert and Yam Dessert.

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Stir Fried Bitter Gourd with Salted Egg (苦瓜炒咸蛋)

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I am not a fan of bitter melon or bitter gourd (苦瓜) as they are really bitter. In Chinese belief, any bitter vegetables or herbs are good for your health just like medicines are bitter but they heal your sickness (苦口良葯). The bitter melon is a healthy and beneficial vegetable, it is considered cool temperature in nature that will help to stimulate digestion and cool your internal body heat. Sometimes I like to stir fry it with chicken or pork meat as one of the “cooling” dishes.

I once tried this Stir Fried Bitter Gourd with Salted Egg in a small local Chinese restaurant and I was amazed how it turned out really delicious. The bitter gourd is not bitter after it is coated well with salted egg that made it so fragrant and tasty. If you don’t like bitter gourd you can try to soak the slices in salted water or even blanch them quickly before cooking, but not too long as it will get old.

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Corn Soup (玉蜀黍排骨湯)

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In Chinese saying, “three dishes and one soup”  (三菜1湯) completes a meal.  For those who are away from home like us who cannot enjoy Mum’s home cooking, or we will say no good meal or soup (沒湯水喝) to consume,  you can always try out our easy cooking or soup recipes. Pat has previously posted so many soup recipes that you can easily prepare at home. We always try to boil the soup at least once during the weekends to pamper ourselves for a nice complete meal. Plus the leftover soup tasted even better and it is great for simple weekday dinner.

The corn soup is sweet as it has infused the natural sweetness from the corns and pork ribs. Most importantly I get to eat the corn at the same time. I will never have enough of corns. This is a super easy yet delicious soup to have.

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Lama Kitchen is a food and cooking blog fills with savory food with great cooking recipes and ideas for those of you who love food and home cooked meals. Read more