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Another great way to use up any leftover chicken from a roast dinner! Something easy something light and quick to cook for 2 persons or more. It all depends on what you have on hand, in the fridge or what you feel like adding either for a colourful dish or some healthy additions. Choices are really up to you. Most of the ingredients I have … Continue reading Chicken Pasta Stir-fry
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I don’t know about you but it seems that I am always wondering what to do with leftovers and how to turn them into something different and appealing. Waste not what you can recycle. Food recycling has become a trend in my home. What do you do with leftover Schweinshaxe (Roasted Pork Knuckle) ?Sandwich? Wrap? With Pasta? Pizza topping? Casserole? I have decided that we will … Continue reading Spiced Pulled Pork
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Have you had those nights or rather days where you don’t have a clue of what to cook? I have had so many especially during the Covid restrictions or Heightened Alert as it is known in Singapore. Lunch and dinner depends very much on what is available in the fridge or the supermarkets. Gets tricky when you stock up on ingredients at a less crowded … Continue reading Kung Pao Apple Chicken
When you are in the supermarket and all you can find are fresh mange touts, you buy it first and think of how and what to cook it with later. Chinese meal means having a dish of stir fried vegetables. Nice? Surprisingly so. Ingredients: 1 packet of mange tout 3 cloves garlic, minced 1/2 teaspoon salt dash or 2 of white pepper Method: Remove the … Continue reading Stir fry Garlic Mange Tout
Hailing from the Sichuan province in China, this dish has become popular & loved for it’s depth in spiciness & taste. Many use roasted peanuts in this dish, whilst I prefer the creaminess of the roasted cashew nuts. If you prefer a spicier level, you can add more dried chillies to turn the heat up. This recipe is a mild version. Ingredients: 500g chicken breasts … Continue reading Kungpao Chicken (宫保鸡丁)
Posting this basic basic stir fry in case anyone wants it. Especially for my daughter when she graduates into eating other types of vegetables and mushrooms, which are a favourite of mine. Ingredients: serves 3-4 1 head broccoli 1 head cauliflower (optional) 1 carrot 5-6 fresh shitake mushrooms (dried shitake or other types of mushrooms work as well) 1 onion (optional) 2 cloves garlic, minced … Continue reading Chinese Stir Fry Mixed Vegetables
This, believe it or not, is not how Sweet & Sour dishes are normally prepared or available in Cantonese restaurants. Leftovers changed into a new dish for the picky eaters with the addition of the sweetish sourish taste of pineapples versus the well known mix of tomato sauce/ketchup, vinegar & sugar. If you prefer to prepare the Sweet & Sour Pork, restaurant style, just use … Continue reading Pineapple Sweet & Sour Pork
Wan Tons is Cantonese for a type of Chinese dumplings. It literally means ‘swallowed by the clouds’, much like the original versions of wantons that are cooked and floating in broth. This recipe that I’ve created includes the Napa cabbage which is readily available in the supermarkets nowadays. The same type of ‘Chinese’ cabbage is used to make Korean kimchi and keeps well in the fridge for … Continue reading Wan Ton 云吞
The day that I wanted to cook Sweet & Sour Fish and the supermarket did not have any white fish fillets, so I decided to try it with the Japanese seabass, which turned out great! Instead of frying the fish, as is the norm in Chinese restaurants, I stuck it in the oven to grill. I did use an Asian method of preventing the fish … Continue reading Sweet & Sour Fish
Home cooking Chinese foods vary depending on your dialect group. Almost everyone non-Chinese would have had Chinese food which are predominantly the Cantonese style of cooking or Szechuan style. As such, the other groups of Chinese have their own dishes that are not readily available in many restaurants and are normal in home cooking or what is fondly known as ‘home cooked food’. This dish is a … Continue reading Braised Pork with Tofu
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