Saturday, January 15, 2011

"Getting better at cooking"

That's what daddy says when I asked him about today's dinner *I'm grinning from ear to ear* This is our dinner tonight.

Cashew Chicken (腰果鸡丁)
* 1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
* 1/2 cup cashew nuts
* 1 small green bell pepper, about 4 oz. (cut into small square pieces)
* 5 slices ginger
* 1/4 onion (cut into small square pieces)

* 1 teaspoon baking soda
* 1 teaspoon corn starch
* 1/2 teaspoon rice wine

* 1/2 tablespoon oyster sauce
* 3/4 teaspoon soy sauce
* 3 tablespoons water
* 3 dashes white pepper powder
* 1/2 teaspoon sugar
* 1/2 teaspoon rice wine
* 1/8 teaspoon sesame oil
* Salt to taste

1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the cashew nuts and do a few quick stirs.
8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste.

*As usual, I got this recipe online, so I just take away those that I do not wanna add or do not have them on hand at the moment. This time I did not put the pepper powder, onions (dun have it), rice wine & sugar.

Sauteed Dou Miao With Carrot
* 1 packet of dou miao
* 1/2 carrot
* 1 tablespoon olive oil
* 1 - 2 garlic cloves, minced

1. Cook the carrot till soft, dish out and set aside
2. Heat 1 tablespoon of olive oil, add in minced garlic till fragrant
3. Add in dou miao and stir fried till tender
4. Add in sliced carrot
5. Add pinch of salt for taste
6. As the moisture from the dou miao leaves evaporates, add in water, simmer for a while

I did not prepare the fish. Daddy decides to do it, he is after all a Teochew so he wants this to be hhmmm~~ per-fect!

Steam Fish (Teochew style)
1. 1 whole fish, either seabass, white promfret, garupa or this red fish (I have forgotten its name), ask the fish monger to celan it
2. 1 clove of salted vegetables, sliced thinly
3. 1 - 2 tomatoes, sliced
4. 3 - 4 ginger, cut into thin stripes
5. 1 salted plum
6. 1 - 2 tablespoon of bean paste
7. 1 - 2 tablespoon of steam fish sauce

1. Make 2 diagonal cut along the fish's body on both sides
2. Place the salted plum in the stomach
3. Put the fish on a plate, place the salted vegetables & tomatoes all over the fish. Lastly put the bean paste on top.
4. Once the water in the wok boils, put the fish in and steam it for about 15 mins

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