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Stir Fried Chicken with Ginger and Mushroom (姜丝香菇炒鸡)

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This is a chicken dish that we always prepare at home when nothing special comes in mind — The Stir Fried Ginger Chicken with Mushroom. We cook it so often because the ingredients are easily accessible at home but we never thought of putting it on the blog. However this is a delicious chicken dish yet easy to prepare for home cooking in which I would like to share with everyone.

We basically love this dish as it is prepared using lots of ginger and wine seasoning. This makes the dish smell so nice and fragrant. The chicken is cooked with a thick soy sauce base again makes it even tastier. I don’t usually do measurement on this dish, so you can adjust based on your desired taste.  Serve great with white rice.

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Steamed Shrimp with Minced Garlic

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It is an exhausted week. We are packing and going to move into the new apartment this coming weekend (as Bel mentioned before in her post). I am totally not enjoying the moving process though. I don’t really have much time for cooking. Therefore I just wanted to cook something easy and delicious for dinner. Flipping over an old cookbook from Malaysia and I found this scrumptious recipe – steamed shrimp with minced garlic.

I couldn’t remember whether I had this dish in Malaysia before or not, but definitely this was the first time I cooked it. It turned out so good especially the garlic gravy from this delicate dish was so appetizing enough to make me had 2 bowls of steamed white rice. It is recommended to use fresh shrimps with heads for better taste and presentation or else you can be as lazy as me.

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Braised Chicken with Mushroom and Dried Squid (吊片冬菇焖雞)

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If you have checked out our blog, you will know that “chicken” is the most blogged recipe in Lama Kitchen. This is because chicken it is the most common dish to be prepared. I definitely love all varieties of chicken recipe because it is easy to be prepared and served for a comfort home meal. Therefore I am constantly looking to modify chicken recipes.

I have once tried the Braised Chicken with Mushroom and Dry Squid. It is a Cantonese style recipe and it has a quite distinct taste than the normal recipe. This recipe has a fresh taste that comes from the shredded dried squids, also adding the fried shallots gives it an extra fragrant which I really like.

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Szechuan Spicy Eggplant with Minced Pork (魚香茄子)

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My boyfriend and I like eggplant, especially this Chinese recipe, Szechuan style Spicy Eggplant with Minced Pork (四川魚香茄子). If you know Szechuan, you will definitely know the place is very famous for hot and spicy food such as Mapo Tofu (麻婆豆腐), Spicy Pork Strip (魚香肉絲), and etc. Previously I was always wondering why the dish is called Yu Xiang Qie Zi (魚香茄子) in Chinese, literally means “fish-fragrant” eggplant. After getting to know more about Szechuan cuisine, Yu Xiang (魚香) is actually a Szechuan style of culinary tradition. It’s named so because the preparation of the sauce resembles the taste and flavor of the fresh fish, but it doesn’t use real fish in cooking.

The main ingredients for the Szechuan Yu Xiang (魚香) dishes are basically standard; dried red chillies, scallions, ginger, and garlic; not forgetting sugar, salt, hot bean sauce and soy sauce. The ingredients are well incorporated to bring out the essential flavor and tastiness of salty, sour, sweet, spicy, aroma, and freshness, that make it another mouthwatering dish to be served perfectly with steamed rice.

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Wine-Seasoned Shrimp with Pandan Leaves (如意蝦)

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Our Chinese New Year recipe continues with today’s special ingredient, prawn or shrimp.  I came upon this prawn recipe from a Chinese cookbook in the bookstore a couple weeks ago (forgot the name), I thought it is easy yet meaningful that best suits this  festive event. The name of the dish is called 如意蝦 , ru yi xia in Chinese, which literally means ones’ wish or  dream will be fulfilled, a symbol of good luck. You can name it Good Luck Prawn or Wine-Seasoned Prawn (or Shrimp) with pandan leaves.  I have substitute the recipe with 8 large tails of shrimps, that make up the lucky number 8 because it has the similar pronunciation for richness,   fa (發) in Chinese. I hope this dish will bring good luck and many wonders  to everyone.

This dish is really simple to be prepared, the main thing is to prepare the special wine with rice wine (上等白米酒) and rose wine (玫瑰露酒) or any wine preferred for taste and seasoning. These fresh shrimps are so good when they have adsorbed the aroma of the wine. Plus, they are wrapped in pandan (screwpine) leaves which give them an extra pandan fragrant.  When the shrimps are cooked, you can see the vibrant color of reddish orange of the shrimps with a touch of shiny gloss surface, wrapped up in green color pandan leaves. I absolutely love the presentation that would definitely make the dinner more interesting.

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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