Posted by Patrick.C
It’s time to come back for some serious cooking and blogging after a groovy vacation from Malaysia. Oh yes! I did have a lot of heavenly food back home ike Ipoh bean sprouts and chicken, Ipoh Sar Hor Fun, Penang laksa, curry mee, Char Kway Teow and etc. I might post some pictures of them later. Now let me get back to the topic – Stir-fry Kai Lan with Canned Abalone.
This dish was introduced to me by my brother, Shawn. Basically, it’s an uncomplicated yet delicious veggie dish. Kai lan or Chinese kale is a green leaf vegetable featuring thick stems, big glossy leaves and bitter taste. This leafy green is eaten commonly in Chinese cuisine, especially in Cantonese Cuisine. That is why I love eating it.
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Posted by Bel.C
A friend of mine who is a vegetarian asked me to prepare some vegetarian dishes sometime in our post. I remembered one time we went to this local vegetarian restaurant and she introduced many good vegetarian dishes. They definitely didn’t taste like the “real deals” but I enjoyed them very much. One dish I like the best was the “Salt and Pepper Oyster Mushroom”. The dish is an imitation of the Salt & Pepper Chicken, but instead of using chicken, the mushroom was used as an substitution and it is so good.
This was my first time of making this scrumptious vegetarian dish and apparently I need more practice and time to master it. I over-fried the basil leaves twice and finally I got it right. Do not use too high heat or it will burn the basil leaves. However I would need her advises in mastering this dish. For my friend and all my vegetarian friends, this dish is specially dedicated to you all.
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Posted by Bel.C
Last Christmas when my mum was visiting she brought over so much of food and we haven’t finished them yet. Curry paste, chili powder, herbal soup packs, coffee, tea and etc. so much I couldn’t even remember all. Including are the two bags of black beans. Mum already cooked the Black Bean Soup for us once when she was here and left the other bag so we can cook it some other time. I like the soup but not the color because it is almost brownish black (:P). But Eric loved the black bean soup so much as he can eat the beans while enjoying the soup.
Soup is so easy to be prepared but just a bit time consuming to cook. What you can do is put everything into a pot of water and start cooking, walkaway to do your stuff and come back in 1 1/2 hours. Add some taste and the soup is ready to be served. This hot bowl of black bean soup is great as an easy weekday dinner.
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Posted by Bel.C
Ipoh is famous with its signature dishes of Bean Sprouts Chicken (芽菜雞) and Shredded Chicken Hor Fun (雞丝河粉). You can actually find many of these combination food stalls all over Ipoh. The locals recommended Lou Wong (老黃) or Onn Kee (安記) in the town if you have a chance to pay a visit in Ipoh.
This time I was only preparing the Shredded Chicken Hor Fun or Flat Rice Noodle, and in an easy way. Usually a whole chicken (preferably free range chicken / 土雞) is used by poaching in a hot water bath till cooked, and then cool down in an icy bath. This is the important part to maintain the smoothness and juiciness of the chicken texture. But for a smaller portion I am just using a chicken quarter and breast for cooking.
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Posted by Bel.C
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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