Prawns egg drop soup

A little bit of American here. Needed a soup for dinner and it has to be a new instant soup. Egg drop soup is here to save the day!

 

Ingredients:

• 6 medium prawns, devined and unshelled
• 3 eggs
• 1 litre chicken broth
• 1 can creamy sweet corn
• 3 dashes white pepper
• 2 tablespoon corn starch + 2 tablespoon water
• salt to taste

Method:

1. Wash and cut prawns. Marinate prawns with some soya sauce, salt and pepper.
2. Heat chicken broth in a pot and bring to boil. Pour in creamy corn.
3. Reduce heat to medium and boil for 5 minutes. Slowly stir in corn starch mixture while constantly stirring it.
4. When the broth thickens and smooth, add in eggs. Keep stirring till the eggs turns into flower like pattern. Add pepper, parwns and salt to taste.
5. Boil for another 5 mins, remove from heat and serve in bowls.

Chicken with Peppers

Ingredients:

• 1 chicken drumstick, boneless cut into cubes
• 2 long peppers
• Marinate – 1 tablespoon soya sauce, 1/4 teaspoon sesame oil, pinch of salt, 1 tablespoon oyster sauce, 1 teaspoon dark soya sauce, 1 tablespoon sugar
• 3 tablespoon oil
• 1 teaspoon minced garlic
• 1 tablespoon chinese cooking wine
• 2 tablespoon oyster sauce
• 1 tablespoon chicken broth
• 3 dashes of white pepper

Method:

1. Cut chicken into cubes and marinate.
2. Heat wok with oil and fragrant garlic.
3. Add chicken and fry for 3 -5 mins on medium heat or till chicken is cook. Add in pepper and continue frying. 
4. Drench the chicken with cooking wine, oyster sauce, chicken broth and white pepper. Cook till the sauce thickens.
5. Ready to serve with steamed white rice.

 

Mushroom soup

Ingredients:

• 2 cups fresh mushrooms sliced
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 250ml chicken broth
• 1/4 cup milk
• 1/2 cup cream
• Pinch of salt
• Dash of pepper

Method:

1. Heat wok with butter and fragrant garlic. Add in mushrooms and sautéed till soft. Pour in broth and slow stir in milk. Bring to boil and add in cream.
2. Add salt and pepper. Remove pan from the stove and use a hand blender to blend the contents in the pan. When everything is blended, move the pan back to the stove. And let it boil.
3. Remove and serve.

Ngoh Hiang

Ingredients:

• 350 grams minced pork
• 350 grams diced prawns
• 1 big onion
• 1 teaspoon minced garlic
• 1 tablespoon corn starch
• 2 tablespoon soya sauce
• 1.5 digestive biscuits
• 1 egg
• 2 dashes cinnamon
• 2 dashes pepper
• 1 packet of tau kee skin sheets

Method:

1. Diced onion and crushed biscuits. Set aside.
2. Put pork and prawns into a big bowl. Add all other ingredients to the bowl. Blend all completely. Let it stand for 15 mins.
3. Take out tau kee from the packet and cut it into 3 inches square pieces. (if you do not want the tau kee skin to taste too salty, wipe the sheet with a cloth rinsed in water).
4. Using a spoon, scoop a tablespoon full of the blended ingredients onto the tau kee. Roll the skin placing and covering the ingredients in the center. This will turn into what I called ngoh hiang.
5. Once done with rolling of all the skins with ingredient, it is time to pan fried it.
6. Heat a flat bottom pan with oil and use chopsticks to test readiness of the oil. Once the oil is sizzling hot, put the ngoh hiang to pan fry till it is golden brown.
7. Serve with dipping sauce of your choice.

Stir Fried brinjal

 

Ingredients:

• 1 long brinjal
• 1/2 onion
• 3 teaspoon minced garlic
• 2 chili padi
• 1/2 cup water
• 3 tablespoons oil
• 2 tablespoons soya sauce
• some fresh basil

Sauce

• 1 tablespoon fish sauce
• 2 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon corn starch

Method:

1. Cut brinjal into 1.5 inch strips.
2. Heat wok with oil and add in half amount of garlic, onion, chili and brinjal.
3. Stir fry brinjal for 5 minutes, adding water when the wok gets dry. Add 1 tablespoon at a time, enough for it to fry nicely.
4. Add soya sauce and continue stir frying for another 5 minutes or until brinjal is soft and white flesh is translucent.
5. Put all the sauce ingredients in a bowl except corn starch. Mix the sauce well.
6. Add sauce and remaining garlic to brinjal and blend well.
7. Finally, add the corn starch mixture to thicken the sauce. Put in basil and mix well.
8. Dish out and serve with steamed white rice.

Garlic Prawns

Ingredients:

• 10 medium size prawns (shelled, slit on the back and deveined)
• 2 tablespoons butter
• 3 teaspoons minced garlic
• 1/2 teaspoon hsiao xing wine
• pinch of salt
• sugar to taste

Method:

1. Marinate prawns in soya sauce, salt, sesame oil and oyster sauce for 30 mins.
2. Heat wok with butter and sauté garlic till fragrant.
3. Add prawns and hsiao xing wine to the wok and stir well. 
4. Cover prawns and cook for  1 minute. Add salt and sugar to taste.

Mongolian Beef

Ingredients:

• 500gm sliced beef (thin)
• 1 inch ginger
• 2 garlic cloves
• 2 tablespoons cooking oil
• 1 teaspoon corn starch (marinate)
• 1 teaspoon soya sauce (marinate)
• 1 tablespoon water (marinate)
• 1 teaspoon hsiao xing wine (marinate)
• 2 teaspoon oyster sauce
• 2 tablespoon soya sauce
• 1/2 teaspoon dark soya sauce
• 3 dashes white pepper
• 1/4 teaspoon sesame oil
• 1 tablespoon sugar
• pinch of salt
• 1 tablespoon chicken stock

Method:

1. Marinate beef with corn starch, soya sauce, water and wine for 30 mins.
2. Heat wok with oil and stir fry beef till half cooked. Dish out beef onto a plate.
3. Add oil to wok and fragrant ginger and garlic. Add beef back into the wok.
4. Mix oyster sauce, soya sauce, dark sauce, pepper, sesame oil, sugar and chicken stock in a bowl before pouring it into the wok with the beef.
5. Blend the beef with the sauce until everything is coated. Stri fry for 1 – 2 minutes. Add salt to taste. (Do not overcook beef, as it will become hard)
6. Serve with steamed white rice.

Mah2’s braised mushroom chicken wings

 

One of mommy’s signature dish – braised chicken and mushroom. This is a delicious dish that goes well with steamed white rice.

Ingredients:

• 7 chicken wings
• 1 can button mushroom
• 1 inch ginger (sliced)
• 2 cloves garlic (smashed)
• 3 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/2 cup chicken stock
• 2 tablespoon cooking oil

Method:

1. Marinate chicken with a bit of soya sauce, salt and oyster sauce for 30 mins.
2. Heat wok with oil and fry garlic on high heat. Add ginger to fragrant it. Pour chicken and cook for 1 – 2 minutes.
3. Add chicken stock, mushroom and sugar.
4. Pour in oyster sauce and let it simmer for 15 mins on medium heat. Stir occasionally.
5. You will notice that the sauce will thicken and turn the heat to low and let simmer for another 5 mins.
6. Serve hot with rice. 

Garlic Asparagus

Green vege is good especially with some butter and olive oil. This dish is cooked with just those 2 ingredients.

Ingredients:

• a bunch of asparagus
• 2 tablespoon butter
• 1 tablespoon olive oil
• pinch of salt
• dash of pepper
• 3 sections garlic (sliced thin)

Method:

1. Cut asparagus by removing the end of the stem (nothing here to eat as it is hard and chewy). The rest of the asparagus should be cut 2 inches in length.
2. Heat wok and add butter. Once the butter has melted, add in asparagus. Make sure all the asparagus are coated with butter.
3. Drizzle olive oil, salt and pepper. Let it cook for 3-4 minutes.
4. Add sliced garlic and let cook for another 1-2 minutes. Dish out to serve.

Fried pasta with Fish

Leftover pasta & fish bites, what to do with it. Well, that’s easy. Create a fried pasta dish. 

Ingredients

• pasta –  angel hair and linguine
• fish bites
• 2 tablespoon of olive oil
• 1/2 teaspoon dark soya sauce
• 1/2 teaspoon soya sauce
• dash of shiao xing wine
• dash of sesame oil
• pinch of salt
• 1/2 teaspoon of minced garlic

Method

1. Heat wok with oil. Add garlic and fry till fragrant.
2. Put in the pasta and fish. Stir fry it for 30 seconds before adding the rest of the ingredients in.
3. Stir fry for another 2 mins and dish it out to serve.

Optional: You can add an egg to make it a more wholesome meal.