Panfry Teriyaki Chicken Midwings

[Collaboration] : Panfry Teriyaki Chicken Midwings

Easy dinner for 3 pax as Hubby and daughter is eating out tonight! Using Tramontina 22cm non-stick pan and panfry 10 chicken midwings to brown on both sides. Then add teriyaki sauce to simmer till cooked and dinner is done!

Tramontina cookware is made with high quality aluminum and heat resistant Bakelite handle. Cooking and cleaning the pan is also a breeze.

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Ingredients:

• 10 chicken midwings 

Teriyaki sauce:

• 4 tbsps Japanese light soya sauce 
• 2.5 tbsps mirin 
• 1 tbsp sake 
• 150ml water 

Method:

1. Rub chicken midwings with some salt to remove smell and dirt. Rinse off, pat dry and set aside. 
2. Prepare teriyaki sauce in a bowl and set aside. 
3. Heat Tramontina non-stick Pan, medium-high Heat. Add chicken midwings into heated pan. Let chicken brown on one side. Flip to the other side after about 3 mins.  
4. Once wings are brown on both sides, pour prepared sauce into pan. Bring sauce to a boil and lower to a simmer till chicken wings are cooked. Turn chicken to ensure it is well coated with sauce. 
5. Off heat. Serve hot with rice and blanched broccoli and carrots for a complete meal.  

Cereal egg tofu (麦片蛋豆腐)

Ingredients: 

• 2 tubes of Egg tofu

For the cereal :

• About 3 to 4 tbsp of butter 
• 8 tbsp of Nestum cereal (depending on how much you want. I added more as my kids loves it!) 
• 1/2 tsp of salt 
• 2 tbsps of fine sugar 
• 3 tbsps of milk powder (Can be bought from Phoon Huat. I used my son’s milk powder.) 
• A handful of curry leaves 

Method: 

1. Sliced egg tofu into pieces. Let it dry over  2 pcs of kitchen paper for abt 15 mins . Coat the egg tofu with cornflour.  Pan fry till light brown.  Set aside. 
2. Melt the butter in pan with the smallest fire . Once melted, add salt, sugar and curry leaves. Stir a while and fry till frangrant. 
3. Add cereal and mix well . Add milk powder . Ensure that you use small fire to fry as cereal will burn easily. 
4. Keep stirring . The cereal will turn crispy it take about 8 mins or so . 
5. Taste it at this time . Adjust accordingly to your taste. 
6. Once it’s ready, add egg tofu and  coat well with the cereal . And it ready to serve !

*** Recioe adapted from Zann Teo

Fried Mee Tai Bak

Ingredients: (Serves 2 adults and 2 kids) 

• 800g Mee tai bak (bought from wet market) 
• 1/2 carrot julienned 
• 2 pieces of fishcakes, sliced 
• 20cents of bean sprouts
• 1/2 cup of minced pork (marinated with some light soya sauce, sesame oil, pepper, cooking wine and corn flour) 
• 2 tbsps minced garlic 
• 2 tbsps minced dry shrimps/haebi (optional) 
• 2 beaten eggs 
• Can also add minced pork (marinated with light soya sauce, a pinch of salt, a dash of cooking wine and pepper and corn flour) 

Seasonings (estimated, pls adjust accordingly to your taste): 

• 1 1/2 tbsps Light soya sauce
• 1 tbsp Dark soya sauce (Da Hua brand) 
• 1 1/2 tbsp Dark soya sauce /kecap manis 
• 1 tbsp Oyster sauce

Method: 

1. Heat wok with a tbsp of oil. Fry eggs. Use spatula to cut eggs into smaller pieces. Remove and set aside. 
2. Add another a tsp of oil. Add bean sprouts and fry for a minute. Add a pinch of salt and drizzle a dash of cooking wine. Remove and set aside. This is to remove the raw taste of bean sprouts. (Easier for my kids to eat) 
3. Add another tbsp of oil. Add carrots and fry for about two minutes. Remove and set aside. 
4. If you’re adding minced pork, add a tsp of oil into wok. Stirfry quickly and break up the pork into smaller pieces. Remove and set aside once pork is no longer pink. 
5. Add another tbsp of oil. Fried chopped dry shrimps till fragrant. Remove and set aside. 
6. Heat wok with two tbsp of oil (I used shallot oil). Sauté minced garlic till fragrant. Add Mee tai bak and fry for a minute. Add seasonings, Stirfry and mix well. 
7. Add bean sprouts, carrots, eggs, chopped dry shrimps and minced pork (if you’re adding). Stir and mix well. Topped with fried shallots and served hot with sambal chili. 

Mui Fan 🍚

My version of Mui Fan!
One of the dishes that I like to cook as you can add any ingredients you like! My boys likes mui fan as it tasted like Hor Fun but gravy on white rice 😊

Ingredients:

• About 1.5 liters Chicken stock (either homemade or store-bought)
• 2 tbsps of Minced garlic
• 8 Prawns (deshelled and deveined, marinate with a little salt n pepper)
• 1 piece of Fish cake (sliced)
• 1 medium size Sotong (cleaned and sliced into pieces) 
• 100g Lean pork (sliced, pre-marinated with light soya sauce, oyster sauce, sesame oil, corn flour and a dash of pepper and cooking wine)
• A handful of Cai xin 
• Two eggs (beaten)
• Pototoe starch water (half cup of potatoes starch flour mixed with 3/4 cups of water). 

** Ingredients are flexible. You can add any ingredients you like, for e.g. chicken instead of pork, sliced crabsticks, sausages, mushrooms etc.

Method:

1. Heat 2 tbsp of oil in wok. Once hot, add minced garlic till fragrant. 
2. Add sliced lean pork and stir fry for two mins. Add prawns and Sotong, stir fry for half a minute. 
3. Add chicken stock. Bring to a boil. 
4. Add fish cake and caixin. Mixed well. 
5. Seasoned with some light soya sauce, oyster sauce, dark soya sauce and sugar. Adjust seasonings according to your taste. I added a dash of fish sauce, but it's optional. (I didn’t measure the amount of seasonings. I added a little more seasonings as I’m using plain white rice.) 
6. Bring to a boil. 
7. Thickened with potatoe starch water. Continuously stir the gravy as you pour the potato starch water so as to prevent it from clumping. 
8. Once the thick consistency is done, drizzle in beaten eggs all around the gravy then off fire. Use spatula to gently stir the eggs. 
9. Pour sauce over rice and serve hot with sambal or green chili as sides.

Homemade Fish Nuggets (自制炸鱼块）🐟

Ingredients:

• 1 kg Fresh fish fillets, deboned  (I used Ang Gor Li)
• Batter:
• 2 cups of Self-raising flour
• 2-4 tbsps of rice flour 
• Cold water (from chiller) *sorry, didn’t measure how much water was used 
• 2 tbsps of cooking oil
• A tsp of  salt
• A dash of pepper

Marinate:

• 1 tsp salt
• 1 tsp sugar
• 1 tbsp shaoxing wine
• A dash of pepper
• 1 egg

Method:

1. Sliced fish fillets into smaller pieces, about 2 cm by 2cm.
2. Marinate fish fillets. Set aside for an hour.
3. Prepare batter. Mix till no lumps. Batter consistency should be slightly thick and not watery. 
4. Heat up a pot with oil. Medium to high heat.
5. Coat fish fillets well with batter and deep fry till fish is light yellowish. Set aside.
6. Turn up the heat to high. Deep fry fillets for the second time to achieve crispness. Served hot with tartar sauce/ Mayonnaise/ chili sauce. 

Braised Crabmeat Broth (蟹肉羹) 🦀

Ingredients: 

• 1.5 liters Homemade Chicken broth
• 2 cups Crabmeat (either fresh or frozen) 
• 10 Fresh shiitake mushrooms, sliced thinly 
• Potato starch water - 1/2 cup of potato starch mixed with 1/2 cup of water (This is an estimate as I didn’t measure when I cooked. Potato starch water should be of a thick consistency and not watery). 

Seasonings: 

• 2 tbsp oyster sauce 
• 1 tbsp light soya sauce 
• 1 tbsp shaoxing wine 
• 1 tsp salt 
• 2-4 drops dark soya sauce 
• A dash of pepper 

Method: 

1. To prepare fresh Crabmeat, steamed two flower crabs with some slices ginger, cooled and remove crab meat. Shred to smaller pieces. 
2. For frozen crab meat, it can be bought from supermarket.  After defrost, give it a quick rinse and drained away excess water. Do check through to remove any crab shells. 
3. Bring chicken stock to a boil. 
4. Add fresh shiitake mushrooms and boil for 5mins. 
5. Add crab meat. 
6. Add seasonings. Stir well and adjust accordingly to your taste. 
7. Bring to a boil. Prepared potato starch water. Once soup boils, use ladle to stir soup continuously in one direction and slowly pour potato starch water in as you stir. Once broth achieved a thick consistency and started to simmer, off heat. 
8. Add beaten eggs by drizzle in slowly as you stir gently. Allow eggs to set. 
9. Garnish with coriander. Topped with some pepper, black vinegar and light soya sauce for added taste. Serve hot 😊

Egg tofu with minced pork

Ingredients:

• 2 tubes of egg tofu
• 1 cup of minced pork
• 1 tbsp of minced garlic
• 3 red small onion, sliced thinly
• 1 to 1.5 cup of hot water (estimate as it depends on how much sauce you want) 
• 1 tbsp dark soya sauce 
• A dash of pepper and cooking wine 
• Corn flour water for thickening (mix 1tsp corn flour mix with 1.5 tsp water) 
• 2 tbsps of fried shallots (optional)
• 1 tbsp chopped spring onion (optional: for garnishing)

Marinate:

• 1 tbsp light soya sauce
• 1/2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1/2 tbsp cooking wine / shaoxing jiu
• 1 tbsp corn flour
• 1 tbsp water

Method:

1. Marinate minced pork with seasonings. Set aside.
2. Sliced egg tofu into pieces. Lay on top of a piece of kitchen towel to absorb the water for 5 minutes.
3. Heat about half cup of oil in wok, medium to high heat.
4. Once oil is hot, gently remove egg tofu from kitchen towel and lower into oil. Panfry egg tofu till it’s brown and crisp on the outside. Remove and lay flat on dish.
5. Leave about a tbsp of oil in wok. Add minced garlic and sliced onion. Sauté till fragrant. Add marinated minced pork. Stirfry quickly and use spatula to break minced pork to smaller pieces. 
6. Add hot water and give it a quick stir. Lower heat to a simmer once it boils. 
7. Simmer for five minutes. Add dark soya sauce, pepper and cooking wine. Taste and adjust accordingly to your taste. 
8. Thickened sauce with prepared corn flour water. (*Prepare more corn flour water to thicken sauce if you add more water to minced pork). Off heat. 
9. Pour sauce over egg tofu. Garnish with fried shallots and chopped spring onion. Serve hot. 😃 

Sweet and Sour Pork (咕噜肉)

Ingredients:

• 500g Pork with fats (I get the butcher to give me the cut of meat for this)
• 1 yellow capsicum , sliced into wedges 
• 1 red capsicum, sliced into wedges 
• 1 Japanese cucumber, cut into pieces 
• 1 yellow onion, cut into wedges 

Sweet and sour sauce:

• 1 tbsp plum sauce
•  3 tbsp tomato sauce
• 1 tbsp chili sauce
• 1/2 tbsp sugar
• 1 tsp salt
• 1/2 oyster sauce
• 100ml water

Method:

1. Cut Pork into 1/2 inches thick and pound with back of knife till tender. Then sliced into cubes. 
2. Add in marinade: 1/2 tsp salt, 1/2 tsp sugar, 1 tsp oyster sauce, 1/2 tsp sesame oil, 1 egg, 1 tbsp cooking wine, 1tsp bicarbonate of soda, 3 tbsp water. Marinate for an hour or longer.
3. Mix 1.5 cups of sweet potato flour and 0.5 cup of plain flour together. Place mixed flour into a ziplock bag. Transfer marinated pork cubes into ziplock bag, zipped and shake to coat pork cubes with flour mixture. This method helps to coat the pork cubes well and won’t dirty your hands or tabletop.  
4. Heat up oil in pot. Once oil is hot, remove pork cubes from flour and deep fry until golden brown. Remove and set aside. Once all pork cubes are done, increase heat in pot and do a second frying to crisp the pork cubes. 
5. Prepare sauce in a bowl. 
6. Heat wok with 1tbsp oil. Stirfry onion for a minute, add capsicum, cucumber or other vegetables. Fry till fragrant. Pour in sauce and bring to a boil. Add a little cornflour water to thickened mixture. Add deep fried pork and mix well. Dish up and serve hot

Note:
- You can have other variations to the sides, e.g. Green capsicum, pineapples or tomatoes
- To ensure pork is crispy, you can do double-frying before adding to cook with sauce.
- Normally, I'll set aside some sauce and deep fried pork cubes separately for my hubby who have his dinner later. In this way, the Pork will not be cold and soggy.