Stir fry cabbage with dried shrimp (hei bee)

I love to eat cabbage, this is a simple version cause I dont like too many ingredients in my food. You can add other ingredients if you like (eg. mushroom, tang hoon or glass noodle, lily buds, black fungus, etc).



Ingredients

300 gm cabbage (est)-shredded
30 gm dried shrimps (est)-soaked in water
1/2 tbsp oyster sauce (or to taste)
50 ml water (est)
1 clove garlic-chopped finely

1. Wash and soak dried shrimps in water.
2. Heat oil and fry garlic till fragrant.
3. Add cabbage and fry for a while, drain dried shrimps and add dried shrimps into it. Fry for a while.
4. Add oyster sauce and water.
5. Cook till water absorbed or cabbage is cooked. Dont cook too long and add less water, if you prefer your cabbage to be more crunchy.

Photo source: alicecozycorner
Recipe source: alicecozycorner

Oyster Sauce Chicken

I saw this recipe in the cookery book, I find it very salty even though I did not follow the recipe of adding salt, so I added sugar to it. Maybe the next time, I would marinate the chicken with dark soya sauce and not follow the recipe of adding light soya sauce. Will try again and perfect my cooking (lol).

Oyster Sauce Chicken
Ingredients

8 chicken wings
1 tbsp light soya sauce (next time I would leave this out)
1 clove garlic (chopped)
1 tsp minced ginger
2 tbsp oil
3 tbsp oyster sauce
1 tbsp chinese wine
1 tbsp sugar (or to taste)
1 cup water (est.)
2 tsp sesame oil
cornstarch with water for thickening.
2 tsp dark soya sauce (for browning the chicken)

Method

1. Cut chicken wings at joints.
2. Marinate chicken wings with light soya sauce,dark soya sauce, garlic and ginger for one hour.
3. Heat wok and add oil and lightly brown chicken wing on high heat.
4. Add oyster sauce, wine, sugar and water. Cover and bring to boil and turn temp down. Cook for 15-20 mins. Turn temp to high add sesame oil and thickening.

Note: Can take away light soya sauce (not necessary)

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

My Say

Wow, I am so proud of myself. If you look on the right side under Links, you can see alicecozycornerindex. So if you want to look for a particular recipe, just click on the index and you can find the particular recipe and you dont have to scroll all the way down or looked into the archives to locate it.

All I did was to look at some other bloggers style of blogging and without any knowledge of programming I just " trial and error" and manage to create an index. Amazing, I don't believed it myself (ha ha ha). My husband and sons must be very proud of me (he he he).

From now on, I won't be blogging videos under alicecozycorner's blog, so if you like to view funny videos or fans of Teresa Teng Li Jun's songs, you can click onto alicetraveltales on the link section. I have nice videos of teresa's songs. Geez, so happy I am a true fan of Teng Li Jun.

Happy Weekend.

Seah's Spices Emperor Herbs Chicken

Today I tried this Seah's Spices Emperor Herbs Chicken. Taste very good and had a very strong herbal smell. At first my two sons who hate to take herbal soup, disliked the smell but when I insisted that they tried the chicken, I saw that they ate until the bone was very clean (lol). Hubby also said it tasted very good and it was so easy to make. The packet of Seah's spices could easily obtained from supermarket or from the chicken stall seller in the wet market. I enclosed the photos on the step by step method of making the chicken.



Ingredients

1 packet of Seah's Spices Emperor Herbs Chicken Spices
One Chicken
Aluminium Foil and One HDPE wrapper (it comes with the packet of spices)

Method:

1. Clean chicken, remove the head and feet.
2. Rub some Emperor Herbs Chicken Spices onto the skin (including the wings and drumsticks) and inside the body.
3.Wrap Chicken with HPDE wrapper followed by aluminium foil.
4.Steam for about 2 ½ hours under slow fire.

Caution:

(1) Please keep checking water don't dried up when steaming. If you are forgetful, it is alway useful to set a timer with ringing sound for every 20 mins.
(2) Steam can cause severe burns. Always open a steaming pot away from you and let the steam escape before you reach inside or look at the food.


Photo Source: alicecozycorner
Recipe Source: Seah's Spices Emperor Herbs Chicken (can be found on the back of packet)

Cup Cakes

Ha Ha Ha... I baked cup cakes today again. Saw the recipe in the internet. Taste very good, I halved the recipe that I saw in the internet and baked about 18 cupcakes. The preparation is very easy and not time consuming but my small oven can bake 1 tray at a time, geez... think I got to buy a bigger oven but hmmm.... where to put in my small kitchen....lol.



Ingredients

125 gm butter
110 gm sugar
1/4 tsp vanilla essence
3 large eggs
150 gm self raising flour
1/4 cup evaporated milk

Method

Mix butter,sugar and milk.
Add egg one at a time and add vanilla essence.
Fold in flour.
Bake in oven at 160 degrees for about 20 mins.

Photo recipe: alicecozycorner
Recipe Source:http://preciousmoments2.blogspot.com

Sweet & Sour Fish

Ingredients

1 fish (garoupa)
cornflour (for dusting)
1 beaten egg
1 clove garlic (chopped)
1 tbsp ginger (sliced)
carrot (finely shredded)
green and red peppers (optional)
pineapple chunks (optional)
Spring onions

Sweet & Sour sauce

2 tbsp sugar
1 tbsp vinegar
1 tsp cornflour
100 gm water (est)
4 tbsp ketchup

Method

1. Clean fish and pat dry. Cut 2 slashes on both sides of fish. Rub with salt.
2. Dust fish with cornflour and dip in eggs, then coat again in cornflour.
3. Deep fry fish till almost golden brown and remove.
4. Fry garlic, ginger, carrots and green peppers, etc. for 1/2 min.
5. Add sweet & sour sauce and bring to boil. Add in spring onions and pour sauce over fish.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Steam lean pork

My mom used to steam this dish but she used chicken instead of pork. A very traditional cantonese dish and very easy to cook.



Ingredients

300 gm lean pork (sliced)
1 chinese sausage (sliced)
mushroom (sliced)
dried lily buds
1/2 tbsp light soya sauce (or to taste)
1 tbsp cornflour
few drops of sesame oil

Method

1. Trim off end of lily buds and tied into a knot.
2. Soak mushroom and lily buds in hot water till soft.
3. Mix all ingredients together and steam on steaming tray on top of rice cooker and cook your rice at the same time.

Photo source: alicecozycorner
Recipe source: alicecozycorner