Mixed Vegetables

Greens always make a meal complete!

Mixed Vegetables

Mixed Vegetables (20 mins)

Broccoli

Cauliflower
Red and green capsicums
Garlic
Salt
Oil

1. Soak the broccoli and cauliflower in cold water for awhile. 
2. While the veggies are soaking, crush, chop and dice 4 cloves of garlic. 
3. Wash the broccoli and cauliflower under running water and using a pair of scissors, cut them into bite-sized pieces. I find that scissors instead of a knife, helps minimize the crumbly bits that fall out when you cut these veggies.
4. Wash the capsicums under running water and rub the surfaces thoroughly. Cut off the 'heads' of the capsicums, scrape the seeds out with a spoon and then cut them into bite-sized pieces.
5. Heat up the non-stick frying pan, pour in some oil.
6. Fry the garlic until they get a little golden brown.
7. Throw in the broccoli, cauliflower and capsicums and fry it just a bit.
8. Cover the frying pan for about 30 seconds.
9. Pour in a little water and add a dash of salt; mix it up evenly.
10. Serve.

Steamed Lap Cheong (Chinese Sausage)

Lap cheong is Chinese fast food!

Steamed Lap Cheong (Chinese Sausage)

Steamed Lap Cheong (15 mins)

Lap cheong
Ginger

This dish is great for days when you're in a rush!

1. Boil a small pot of water and when it reaches boiling temperature, put the lap cheong in and let it boil for about 2 minutes. 
2. Pour away the boiling water and rinse the lap cheong with cold water.
3. Typically, there will be a protective plastic-like 'skin' on the lap cheong. Remove it.
4. Slice the lap cheong into thin slices. 
5. Peel and slice some ginger into thin slices too. 
6. Place the ginger pieces on a stainless steel dish, then place the lap cheong slices on the ginger pieces.
7. Place a steaming rack in the middle of a wok or non-stick frying pan. Then, fill the wok/pan with water; the water level should be slightly lower than the top of the steaming rack. 
8. Cover the wok/pan and let the water boil. Again, once the water reaches boiling temperature, place the dish with the lap cheong and ginger slices on the steaming rack and then, cover the wok/pan. 
9. Let the whole thing steam for 10 minutes.
10. Serve.

Stir-Fried Potato and Chicken Slices

Cooking is as easy as you make it to be. 

Stir-Fried Potato and Chicken Slices

Stir-Fried Potato and Chicken Slices (20 mins)

Chicken breast

Potatoes
Black sauce
Soya sauce
Sesame oil
Corn flour
Garlic
Oil

When I buy chicken breast meat, I wash and marinate it before I put it into the freezer. Here's how:

1. Wash the chicken breast under running water. Rub it thoroughly with salt, then rinse.
2. Cut the chicken breast into eating-friendly sizes and place in a bowl.
3. Add 1 tablespoon of black sauce and soya sauce each, 2 teaspoons of corn flour (heaped) and 1 teaspoon of sesame oil. Mix it up well. 
4. Put in a sealed container and store in freezer. 

Doing this makes the chicken meat really flavourful when I use it, because the meat has been well marinated. Plus, it makes a handy ingredient when I need to cook fast!

For stir-fried potato and chicken slices:

1. Defrost the marinated chicken breast slices.
2. Wash, peel and slice potatoes into eating-friendly sizes. Thinly sliced potatoes cook faster. 
3. Crush, chop and dice 3 cloves of garlic.
4. Heat up the non-stick frying pan, pour in some oil.
5. Fry the garlic until they turn slightly golden-brown.
6. Add the potatoes and stir-fry them till cooked.
7. Add the chicken slices and make sure everything is well-mixed.
8. Once the chicken meat changes colour, add in enough water for the gravy.
9. Cover the frying pan for about 30 seconds, then uncover and give it another stir.
10. Serve.

Easy Peasy Long Beans Porridge

I like to go all vegetarian quite a bit when I'm home, 

because it's easy and healthy!

Warning: This dish is very vegetarian, so unless you 

love greens very much, I wouldn't recommend it.

Long Beans Porridge

Long Beans Porridge (20 mins preparation, Total = Min. 30 mins)

Long beans

Rice (1 cup per person, if you're a fairly big eater)
Eggs (1 egg per person)
Soya sauce

Salt

1. Wash the long beans by rubbing each bean individually, then cut off the ends.
2. Cut the beans into tiny sizes.
3. Beat the eggs and add in 1 teaspoon of soya sauce.
4. Get your magic saver cooker out and wash the rice in it.
5. Add in the eggs and long beans.
6. Bring the whole thing to a boil; every now and then before it boils, give it a few stirs to prevent the porridge from sticking to the pot. Once it boils, add salt, stir and let it continue boiling for another 5 minutes.
7. Put the pot into the magic saver cooker and let it self-cook for 30 minutes.
8. If in a rush, just use a normal pot and let it boil all the way until cooked. Stirring is a must to prevent the porridge from sticking to the pot and burning.
9. Serve.

Radish and Pork Ribs Soup

Everyone needs a cooking support system. 

Thank you for parents, sisters, aunts, in-laws and friends, 

who impart good cooking basics!

Radish and Pork Ribs Soup

Radish and Pork Ribs Soup (20 mins preparation, Total = Min. 2 hours)

Radish

Pork Ribs

Salt

The night before:

1. Defrost pork ribs, which have been cut into small pieces by pork seller. 
2. In the meantime, peel and cut the radish into your preferred size.
3. Once the pork ribs are fully defrosted, wash each individual pork rib thoroughly with water. Rub each piece with salt and rinse.
4. Boil the pork ribs in a small pot of water. Once it comes to a boil, let it continue boiling for another two minutes.
5. Throw away the hot water and rinse the pork ribs.
6. Get your handy magic saver cooker out and put the pork ribs and radish into the pot.
7. Pour in 2.5 bowls of water. The formula on how much water is the number of bowls of soup you'd like to drink + 0.5 bowls. Hence, if I want 2 bowls of soup, I need to use 2 + 0.5 = 2.5 bowls of water. 
8. Bring the whole thing to a boil and then let it continue boiling for another 5 minutes.
9. Put the pot into the magic saver cooker and let it self-cook.

Just before meal time:

1. Take the pot out of the magic saver cooker and boil it over the stove.
2. Add in a dash of salt and let it boil for about 10 minutes.
3. Serve.

Stir-Fried Kailan

Stir-fried is one of the best cooking formulas - 

Simple + Repeatable + Quick = Tastes good each time!   

Stir-Fried Kailan (Chinese broccoli)

Stir-Fried Kailan 芥蓝 / Chinese Broccoli (15 mins)

Kailan (Chinese broccoli)

Garlic

Salt

1. Soak kailan and wash each individual leaf by rubbing it to get those pesticides off. This is one thing, which I never compromise, regardless of how rushed for time I am.
2. Separate the stems from the leaves by breaking them.
3. Crush, chop and dice 3 cloves of garlic.
4. Heat up the non-stick frying pan, pour in some oil.
5. Fry the garlic until they get a little golden brown.
6. Throw in the stems first and fry it for a bit, say 30 seconds.
7. Then throw in the leaves and stir-fry it.
8. Add a little water for gravy, salt and stir.
9. Serve.