Sweet and sour fish 🐟

Yummy sweet and sour fish! Good for lunch and dinner! 😋

Replaced Pork cubes with sliced fish for those who doesn’t like pork.

Ingredients:

• 1 kg of deboned fish fillets (refer to recipe for home-made fish nuggets ) 
• 1 yellow capsicum, sliced into wedges 
• 1 red capsicum, sliced into wedges 
• 1 yellow onion, sliced into wedges 
• 1 Japanese cucumber, cut into pieces 

** Recipe for home-made fish nuggets:
https://miniscooking.blogspot.com/2018/08/homemade-fish-nuggets.html?m=1

Sweet and sour sauce:

• 1 tbsp plum sauce
• 3 tbsp Tomato sauce (ketchup)
• 1 tbsp chili sauce
• 1/2 tbsp sugar
• 1 tsp salt
• 1/2 oyster sauce
• 100ml of water
• 2 tbsps of Corn flour water 

Method:

1. Prepared fish nuggets.
2. Prepare sauce in bowl.
3. Heat work with 1 tbsp oil. Stir fry onion for a minute, add capsicum, cucumber or other sides. Sauté till fragrant. Pour in prepared sauce and bring to a boil. Add a little cornflour water to thicken the mixture. Add deep fried fish fillets and mix well. Dish up and serve hot. 

Note:

• For busy mummies or daddies, you can purchase store-bought fish nuggets instead of making your own. Deepfry or airfry then till crisp. Then cook sauce and coat with nuggets! 
• You can have different variations to the sides, for e.g. tomatoes and pineapple etc. 
• You can double fry the fillets to ensure it’s stays crisp. 

(Fast & quick) Chicken Baked Rice

{Collaboration: Xndo Zero Rice} 
This is one of my girl’s favorite dish! With Xndo Zero rice, it becomes easier to prepare this dish! Just cooked sauce, mixed with rice, topped with cheese and baked! ✌️ With ah girl in her teens and getting more concerned with her weight, she can enjoy this more with Xndo zero rice!

Xndo Zero rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! BUY 1 FREE 1 promo now on at all GNC Singapore & Xndo stores islandwide.
#ZeroRice #XndoRecipes

Ingredients:

• 1 packet of Xndo Zero rice 
• 1/2 cup boneless chicken thigh/breasts
• 2 tbsps frozen mixed vegetables
• 1 tsp minced garlic
• 1 tbsp diced yellow onion
• 1/2 packet cooking cream
• 3 tbsps chicken stock 
• Salt and black pepper to taste 
• Grated mozzarella cheese (1/2 cup or more depending on how cheesy you like) 

Method: 

1. Diced chicken thigh/breasts. Marinated with a pinch of salt and dash of white pepper for about 10 minutes. Meanwhile prepare other ingredients. 
2. Heat up pan with 2 tbsp butter. Add diced onion and minced garlic  sauté till fragrant. 
3. Add in marinated chicken. Stirfry till no longer pink. 
4. Add in mixed vegetables and mix well. 
5. Add in cooking cream and mix well. 
6. Add in chicken stock and bring to a gentle simmer. 
7. Season with salt and pepper. 
8. Off heat when mixture turns slightly thickened. 
9. Empty a packet of Zero rice into an oven proof baking dish. 
10. Pour the prepared mixture over rice and mix well. 
11. Top with mozzarella cheese. 
12. Bake in pre-heated oven at 200 deg, till cheese melts and golden brown. Serve immediately. 

Sesame Chicken Rice (rice cooker version)

Ingredients: 

• 5 pieces of chicken wings (sliced to separate drums and wings) 
• 4 pieces of dry mushrooms (washed and soaked to rehydrate) 
• 6 red onions (sliced) 
• 4 cloves of garlic (minced) 
• 5 slices of ginger 
• 2 cups of jasmine rice 
• 3 tbsps of sesame oil 
• 2 tbsps of shallot oil 
• 3 tbsps of fried shallots (optional) 
• 2 tbsps of chopped spring onion (optional)

Seasonings: 

• 2 tbsp light soya sauce 
• 2 tbsp dark soya sauce 
• 1 tbsp Chinese cooking wine 
• 1 tsp oyster sauce. 
• A dash of pepper 
• A dash of fish sauce 

Method: 

1. Rubbed some salt onto chicken wings to remove smell and dirt. Rinsed off. Marinate with 2 tbsps of light soya sauce, 1 tbsp of ginger juice, 1 tbsp oyster sauce and a dash of pepper. Set aside for an hour. 
2. Lightly squeeze water out from mushrooms and sliced into half. Set aside. 
3. Heat wok with sesame oil. Sauté sliced onions, garlic and ginger till fragrant. 
4. Add mushrooms and Stirfry for a minute. 
5. Add marinated chicken wings and fry till chicken are no longer pink. 
6. Add seasonings. Mix well and off heat. 
7. Washed rice and placed in rice cooker. Add mushrooms water and top up with more water for rice. Add shallot oil and a tsp of salt and mix well with rice. Start rice cooker. 
8. When the water in the rice cooker is reduced, add the chicken mixture onto the rice and closed rice cooker to continue to cook. 
9. Set rice cooker to warm mode when rice is cooked. Leave it for about ten mins. 
10. Heat up about 1tbsp of sesame oil and drizzle on top rice. Mix rice and chicken well and serve hot. Garnish with some fried shallots and chopped spring onion. 

Stirfry Udon

Ingredients: 

• 2 packets of Udon, remove from packaging, add hot water to rinse Udon and drained 
• 4-5 pieces wongbok long cabbage, sliced 1/2 carrot , julienned 
• 1 boneless chicken leg, cut into strips, marinated with light soya sauce, sesame oil, ginger juice and oyster sauce 
• 1 yellow onion , sliced 
• 3 stalks of spring onion, cut into sections (for garnishing) 

Method: 

• Heat wok with a tbsp of oil. Stirfry chicken it’s no longer pink. Remove and set aside. 
• Add another 2 tbsp of oil in wok. Add onions and sauté for a minute. Add stem of cabbage and carrots. Mix well and fry till slightly wilted. 
• Add leaves of cabbage. Fry for a minute 
• Add 2tbps of hot water/chicken stock. 
• Add Udon and mix well. 
• Add chicken pieces and mix well. 
• Add seasonings. 1 tbsp mirin, 2 tbsp light soya sauce, 2 tbsp kecap manis, 1 tsp dark soya sauce (for colour). Mix well and fry till sauce starts to dry and Udon well coated with sauce.
• Taste and adjust accordingly. 
• Add spring onion to garnish. Serve hot. 

Seafood Hor Fun (海鲜河粉)

Ingredients: (portion for 2 adults, 2 kids)

• 800g of broad kway tiao (bought from wet market)
• 8 pieces of Prawns (remove shell and devein)
• 1 medium-size sotong (cleaned and sliced into pieces)
• 200g lean meat (sliced to thin pieces) 
• 100g sliced fish (optional, can use any fillet fish) 
• Fishcake (sliced) 
• A handful of cai sim 
• 5 cloves of garlic, minced 
• 2 beaten eggs
• Half bowl potato starch mixed with water
• About 1.5litres of homemade chicken stock (refer to notes at end of recipe) 

Method:

1. Marinate sliced lean meat with 1/2 tsp of salt, 1/2 tsp of light soya sauce, 1/2 tsp cooking wine, 1/2 tsp sesame oil, a dash of pepper  and 1 tsp of corn flour. Mix well and set aside or at least 30 minutes. 
2. Heat wok with some oil on medium heat. Add minced garlic and fry till fragrant. Add kway tiao and use chopsticks to loosen. Add dark soy sauce and light soy sauce. Mix well and stir fry for about 5 minutes. Add more sauce if you want your Kway tiao darker. Fry A little longer if you want them charred. Remove and set aside. (I normally don’t rinse Kway tiao. If you have concerns, you can rinse quickly over running water on colander.) Drain and add some cooking oil. 
3. Heat same wok with some oil. Stirfry garlic till fragrant. Add marinated lean meat. Stirfry till Pork is no longer pink. Add in homemade chicken stock. Bring to a boil. Add prawns and sotong. Add caixin, marinated sliced fish and fish cakes. 
4. Add seasonings: light soya sauce, oyster sauce, fish sauce, a little dark soy sauce for colour,  some pepper and a dash of cooking wine. Mix well. Taste and adjust accordingly to your taste.
5. Thickened with potato starch water. Drizzle beaten eggs all around. Let it set for five seconds, then off heat and use spatula to gently stir.
6. To serve, place some kway tiao on plate and pour sauce over. Serve hot with green chili. 

Notes: 

To make homemade chicken stock, prepare 4 chicken carcasses and 1 dozen of chicken feet. Blanched chicken carcasses and chicken feet to remove blood. Remove, rinsed and set aside. Boil about 2 liters of water in a fresh pot. Prepare 3 stalks of spring onion, 2 inch size ginger, 10cloves of garlic and 2 stalks of coriander roots (optional). Placed ingredients and blanched chicken into the fresh pot of water. Bring to a rolling boil for 25mins and lower heat to a simmer. Simmer gently on stovetop for 1-1.5 hours. 

I prefer to use a thermal to pot to cook chicken stock. Bring the ingredients to a boil for 15mins. Then transfer to outer pot for at least 6 hours. Reheat thermal pot. Bring to a rolling boil and transfer to outer pot for it to continue to cook for another 6-8hours for thicker broth. You can reheat the third time and chicken stock is good to use. 

Salted Egg Tempura Seaweed Tofu

{Collaboration} Salted Egg Tempura Seaweed Tofu 😋 

Lai lai lai, Zi Char Stall open liao! Kids complaining not enough dishes, so FHFL cooked another dish! 😝😝 Deep-fried egg tofu, combined with egg floss and Tao Kae Noi salted egg tempura seaweed and the end result is, super yummy! 😄 No seasonings required at all! Crispy tempura seaweed is a prefect match with softness of egg tofu 

#TaoKaeNoi 

Ingredients: 

• 2 tubes of egg tofu 
• 2 beaten eggs, add a dash of fish sauce and mix well 
• 1 packet of Tao Kae Noi salted egg tempura seaweed, remove the desiccant inside the bag and crushed the tempura seaweed into smaller pieces 
• Chopped spring onion for garnishing (optional) 
• Chopped chili for garnishing (optional) 
• 2 tbsps of corn flour 

Method: 

1. Sliced egg tofu into pieces. Place sliced egg tofu on kitchen towels for 5 mins to absorb the water from tofu. 
2. Heat up a small pot with oil at medium high heat, enough to cover the tofu. 
3. Coat tofu slices with corn flour. Then coat with beaten egg. 
4. Gently lower tofu into hot oil. Deep fry till tofu crispy and brown. Remove and drain on kitchen towel. 
5. Pour remaining egg slowly into a sieve and into hot oil. This will create egg floss. Remove egg floss and drain on kitchen towel. Egg floss is optional so if you don’t like , you can omit. 
6. Mix tempura seaweed with egg floss. Lay on plate. Placed tofu on top of egg floss mix. Pour the rest of the tempura seaweed on top of tofu. Served hot. 

Homemade Pasta Sauce 🍝

Ingredients: 

• 2 tbsps olive oil
• 300g minced pork 
• 1 medium-size diced yellow onion
• 2 teaspoons minced garlic
• 1 can tomato paste
• 2 fresh medium-size tomatoes , diced 
• 2 tsp dried basil
• 2 tsp dried parsley 
• 1 tsp oregano
• 5 sprigs of fresh thyme leaves
• 1 teaspoon salt
• 2 teaspoons sugar
• Freshly ground black pepper to taste
• 2 cups of chicken broth (either homemade or store-bought) 
• 1-2 tbsp of butter (optional) 
• Pasta of your choice cooked according to package directions
• Parmesan cheese for topping

Method: 

1. Heat pot at medium heat. Add olive oil. Once oil is hot, Add minced pork, diced onion and minced garlic and cook. Stir and break up minced pork until crumbly and browned. Drain off excess oil , if necessary. 
2. Stir in tomato paste into the mixture and cook for a minute or two. Then add basil, oregano, thyme, salt and pepper. Cook until well combined. Add diced tomatoes and stir well. Add chicken broth and sugar and stir to combine. Increase heat to medium-high and bring mixture to a boil. Then reduce heat to a simmer, uncovered, for at least 30 minutes while you cook your pasta or for up an hour to deepen the flavors.
3. Taste and season with additional salt and pepper, only if needed. If the sauce is too acidic for your taste, add optional butter and allow to melt into the sauce. Let sit for 5 to 10 minutes before serving for sauce to mellow. If you've used San Marzano tomatoes, it is unlikely you'll feel the need to add the butter but it is an excellent way to balance the flavors even further if you'd like.
4. Serve over cooked pasta or your choice and top with Parmesan cheese. Add Tabasco sauce for an extra kick.