Salmon Fry Fish in 1 plate

Home cooking can be simple and really quick yet delicious. Without any MSG (Monosodium Glutamate or sodium glutamate ) or artificial add on seasoning. 

Ingredients

4 shallots, 4 cloves garlic

1 spring onion

1 tablespoon soy sauce

Prepare & Cook

Fry Shallots, garlic till golden brown. 

Remove to plate

Fry fish low heat 15 minutes. 

Remove to plate

Add fried garlic and shallots on top of fish

Pour 1 tablespoon soy sauce on fish

Garnish with spring onion

Ready to serve.

Mince Chicken Fry Beehoon

I had some chicken in the fridge, so not wanting to have rice for  the day. I figured I should have some beehoon instead.

Ingredients

½ carrot

2 packs beehoon

1 chicken breast

5 clove garlic

4 tablespoon soy sauce

2 tablespoon fish sauce

1 tablespoon oyster sauce

¼ cup water

1 dash pepper

Prepare and cook

Chicken chop to tiny cubes

Carrot sliced

Heat oil, fry garlic, chicken, carrot

2 tablespoon soy sauce

2 tablespoon fish sauce

1 tablespoon oyster sauce

Remove ½ ingredients to plate

Add beehoon

Add water from time to time when pan dry out and beehoon start to stick on pan

2 tablespoon soy sauce

Fry 20 minutes

Dash of pepper

Garnish with carrot

Stir Fry Romaine Lettuce with Fermented Bean Curb

Nothing beats the best simple home cook dish. Romaine Lettuce is called Yau Mak in Cantonese dialect. Everyone is so use to calling it Yau Mak until many does not know the English name of this vegetable. It is a vegetable with folic acid or folate. Those into making a new family member, hope you consume more of this vegetable. I am out of ingredient today to I am using the fermented bean curb for additional taste.

The one I bought is Fermented Bean Curb with sesame oil.

There are so many types of fermented food, this here can also be called Fu Yee in Cantonese dialect or some even call it Chinese cheese.  Made out of soy beans, salt and wine. I love its creamy, salty aromatic taste. Unlike cheese, these come in tiny bottles cut into tiny cubes, just like your size of your tiny butter for bread but still soak in some liquid, brine. Don’t pour the liquid away as it will make your bean curb grow cotton fungus. 1 cube for fits in for 1 chinese ceramic spoon. It seems for better improved flavor you could keep it longer example for several years. But I don’t think I will try that as there is an expiry date printed on my bottle.

The one I bought is the white color, there are others which taste a little spicy or a little sweeter or fragrant sesame oil. All of these will come with some brine in the bottle. What is brine? It was said it was some mixture of  vinegar,Chinese rice wine and other seasoning. They will be fermented for over six months with the soy.  Another famous flavor is the red fermented some Chinese call it the “hong fu yee” the ingredient for this comes with red yeast rice. Usually people with marinate this with meat and fry them. You would smell the delicious aromatic smell for this. After frying the meat, it looks dark red.

Ingredients

2 cloves garlic

2 cubes Fermented Bean Curb

Prepare & cook

Fry 2 cloves garlic for 2 minutes till aromatic smell

2 cubes Fermented Bean Curb (squash it)

(if pan dry up due to bean curb, add 1 tablespoon water)

Add vegetable. Fry 2 minutes

Ready to serve

Old Cucumber Soup

Feel like having a soupy day. One of my other half’s favorite. 

For soups I usually use village chicken, or “kampung chicken”. You must be wondering what I meant by that. Village chicken here means the chickens are free and roam all over in the village, not to worry, it will get home by itself. Their meat is much tougher as they have built stronger muscle tissue by running around all day and have less fats. If it is not cooked long enough, the meat will remain real tough to be eaten. Of course when it is in the village, chickens won’t be having any antibiotic or hormone japs for growth. Sounds healthy? That is the old story I know about the village chicken. Unfortunately, these days the modern large production for sales, I have no idea how the processes are.  

Seriously, talking about fats in the soup. I tried using normal chicken once, even after removing the fats on the surface of the chicken, after boiling, the whole pot is still floating with thick yellow fats.

I did not add any artificial seasoning. For me, I bought a whole big pack of dried scallop because it is my favorite. Not your favorite? you could replace it with dried oyster, dried mussel. It is now a Taste -  full soup.

Ingredients

1 old cucumber, 2 dried scallop

½ chicken

1 tablespoon wolfberries, 1 or ½ tablespoon salt

1 dash pepper to chicken

Prepare & cook

Wash clean chicken, remove yellow fats

Old cucumber, wash and scrape of the dirt on skin by using the back of your knife or spoon.

Remove seeds of the old cucumber, slice it about 1 cm each

Par boil chicken 5 minutes to remove impurities

Add all the ingredient

1 old cucumber, 2 dried scallops

½ chicken

1 tablespoon wolfberries

Add more water

Boil 20 minutes at medium heat

Tasting  time, 1 or ½ tablespoon salt

Low heat for another 1 hour or 45 minutes

1 dash pepper to chicken

When you remove the impurities of the soup at the beginning.

1.If you have no time, pour all the soup away together with the impurities.

2. If you have more time another 30 minutes, another old fashion method which is more tedious but makes the end outcome more tasty.

Use a strainer, keep the broth/soup, pour it to another pot or huge bowl. Why we keep the first round of broth because that is the sweetest part of the whole soup dish.

My next job is to rinse all the boiled chicken in water and clean off the impurities stuck in the pot before I really start to boil the soup. Well of course you could use 2 pots if you wish. But this is really a lot of work!

  

You could test it out. This time round, keep the broth, next time you could pour all away. Add new water to boil. See how the huge sweetness of the soup changes when you eat at dinner table.