~a collection of eclectic recipes and misadventures in the kitchen~
Sunday, April 29, 2007
there r four dishes in this picture obviously...but i m just gonna post the recipes for the chicken (in white bowl) and tofu on the blue flower plate...they rank very highly on my favourites list and i will cook (or at least consider cooking) them whenever i invite friends over for chinese food. picture quality is not that good..but they taste fabulous...especially the 3 cup chicken...quite foolproof too!!! If there is any maincourse recipe that you wanna try from our blog, pick this one ok!! :D
3 cups chicken (San Bei Ji)
1 kg chicken thigh, bone in, chopped into pieces (bone = more flavour) few slices old ginger 4 cloves of garlic 4 tablespoon sugar 3/4 cup Hua Tiao wine 1/2 cup bowl sesame oil 1/2 cup bowl oyster sauce few stalks spring onion 1 tbsp oil
Heat oil, fry the ginger, garlic til fragrant. Add chicken and fry for a few more minutes til it is slightly browned. Throw all 3 'cups' in, add sugar and lower heat to a simmer. Cook for 20mins. Garnish with sping onion and serve hot with jasmine rice.
Comments:the original proportions were 1:1:1 wine, sesame oil and oyster sauce but i found it to be too oily and salty, hence the reduced quantities. You can keep any leftover sauce and stir it through rice (for another meal of course)... Very delish!
Tofu with Coridander and Shallots
1 pack Japanese silken tofu 4 tbsp anise star infused light soy sauce* 2 tbsp water 2 tbsp oil, preferably canola or peanut. 1 shallot a small bunch of coriander, chopped.
Cut tofu into cubes. Heat soy sauce and water in sauce pan. Pour over tofu. Slice shallot thinly n pan fry until light brown. Pour oil and shallots over tofu. Sprinkle coriander on top. Serve with jasmine rice.
comments: very simple right...but oh so good...especially with rice..!! I learnt this from a dear friend and she HAS TO cook it for me whenever i visit her house...hehe...
*I couldn't find the special anise star soy sauce in adelaide so i grinded some anise stars and added the powder to my light soy sauce...if you don't have a food processor, just crush the anise slightly and pop it into the bottle, that'll work too....but perhaps wait a week or two for the flavour to infuse thoroughly..
The four of us started this blog together as a way to share our experiences and lessons in the kitchen. Now the blog has evolved into an random mix of recipes which we have tried and liked enough to want to share...some are dishes that remind us of home, some are things that we wouldn't usually have made in Singapore (muffins, cakes and most dishes requiring the oven) and others were just borne out of a need to use a certain ingredient!
Have a browse and have fun trying out the recipes!