Tag Archives: Stir-fried

Golden Shrimps (with Salted Egg Yolk) – 黄金笑虾虾

“One of the important Chinese festive seafood dishes. It helps to spread laughter around!”

Chinese Lunar New Year, we (Chinese) emphasize on cooking symbolic dishes with auspicious dish name. Prawn, or called it shrimp, is one of the compulsory items to be used to cook CNY dishes as shrimp, in Cantonese, is pronounced as HA (虾). Its pronunciation resembling the sound of laughter, ha ha! It represents happy life with lots of laughter ahead. Do you also notice? Even the curvy shape of each shrimp resembles smiley lips. So, eating shrimps are symbolical during Chinese festive, especially to the Cantonese dialect group. read more

Stir-Fried Pig’s Liver with Spring Onion and Ginger (姜葱豬肝)

Stir-fried pig’s liver with scallion and Hua Diao rice wine. You will like this, if you like livers, but if you don’t vary the dish with other meat types and adapt the recipe, it’s still perfectly fine though!

Of course, I was following up with the other “Scholar dish“, or perhaps, it’s just the usual stir-fried pig’s liver dish, I shall called it now (smile).

I wanted to recommend this dish as I think having the best and freshest pig’s organs is to have it dealt and cooked by your own! I have never tasted any fresher pig’s livers from outside stores/ food centres than those I cooked at home, seriously. It’s simply because you will choose the best liver, probably bought it freshly from the market first thing in the early morning, then store and chill it perfectly. Then, cook it almost immediately to retain its freshness, with the best cooking method you’ve learnt. read more

Scholar Dishes (状元肴)

“Two important dishes to be eaten on the 1st day of school to symbolise an auspicious start of formal education for schoolers”

How your cooking and dishes would help in your kid’s studies? Nothing about supplementary food or valuable nutrients in the food you cooked, it’s purely a personal belief, or called it a superstition in our family…

This is a traditional belief inherited from family, to have the scholar dishes eaten on the first day (or second) of school.

I called them the inteligent dishes (聪明菜) as the Chinese pronounciation of  inteligence (聪) and scallion (葱) are the same as “cong”. After taking the dishes to symbolise a good start of school on every 1st day, hopefully the kid will become a scholar in due. So, I have also personally named the dishes as scholar dishes. Whatever you called it, just get the dishes cooked and be eaten by the kid, regardless it helps or not, or you may call me a superstitious freak, I believed that at least it does sort of boost up the confidence level of the kid that she/ he is now becoming cleverer, after taking these auspicious dishes (laughing). It plays a mental support role, too.. In fact, I believed in this ritual, partly because it was “proven”. :) read more

Stir-Fried Okra (Ladyfingers) with Chili (辣炒羊角豆)

“Spice up your meal with this spicy ladyfingers dish”

Not many people like this vegetable, ladyfingers aka Okra, simply due to its slimey texture inside, when cooked. However, this vegetable has been one of my favourite, not just because it is low in saturated fat, and cholesterol, but high in fiber, vitamins and very rich in various minerals, I heard this vegetables may help in weight loss (chuckling)! I mean.. I liked it, too, of course, especially when it’s cooked with chili paste or in curry gravy. read more

Fragrant Fried Bee Hoon with Stewed Pork Chops

“Flavourful fried bee hoon for lunch over a lazy noon”

You will feel hard-pressed to refuse seconds of this irresitible stir-fry. Chinese-style fried bee hoon (rice vermicelli or thin rice stick), with tender stewed meat mingle with its rich and flavourful stewed meat sauce coated on every strand. Crunchy bean sprouts add even more texture to it.

Wanted an express but delicious meal as lunch over a lazy weekend last week, I cooked this bee hoon to ease my cooking, at the same time, satisfy everyone’s tricky taste bud. Not only ‘lazy’, I was tired, after a long week, so busy over preparation for the festive at office. Yes, we are going to have the yearly group-wide staff Christmas Eve party in the office. So, no choice, I have to conserve my energy to organise the party for 100 over person! Luckily, I have gotten help from my fellow RC team, too.. read more

Fried Mock Fish Fillet in Savoury Pineapple Sauce

“Eating vegetarian meal can be so interestingly delicious!”

Yesterday, 19th of Lunar September, the day of Guan Yin’s (in Sanskrit words: Avalokiteshvara; Chinese words: 观音) Renunciation, considered an auspicious day for Buddhist.

For me, I prohibited myself from ‘killing’ lives, means meatless diets for the day. It became my another day of vegetarian cooking.

It’s not difficult to trick our taste bud with some mock meat, and have it cooked in a way mimicking the taste of the ‘real stuff’ as close as possible. In fact, it’s very convenient to eat vegetarian dishes and taste or look like the real meat, nowadays, as there are so many artificial/ mock meat and seafood for vegetarian diets sold commercially out there in the market. In Singapore, not only vegetarian shops are selling these raw/ uncooked mock meat and seafood, even supermarkets are selling them, too. Mock meat and mock seafood are mainly made of flour, soy and/ or gluten. Some of these mock meat/ seafood items are made to look and taste almost the same as the real meat. read more