Deluxe Broccoli with Mock Abalone and Stewed Mushroom (花开富贵)

“Broccoli floret so much resembling the blossom. So, it’s named 花开富贵, simply refers to blossom brings wealth.. This is my deluxe version of broccoli with mock abalone and stewed mushroom steak (素鲍片西兰花烩扒菇).”

I blogged on this similar recipe two years ago. And, because of the 1st day of Lunar month of January, which means it was a Chu Yi (初一), that was our vegetarian day, even if it’s Chinese New Year, I cooked this dish again, for dinner on the very 1st day of CNY. However, to celebrate festive day better, I made my dishes more presentable than usual, trying to make its appearance look like restaurant standard (laughing).. Well, at least I was certain that the taste of this dish was more or less comparable, with less money spent on its ingredients.

Ingredients:
1 mock abalone steak, thinly sliced
1 cup of broccoli florets (about 250g)
4 – 5 pieces of large dried Shitake mushrooms, soaked, trimmed and pat dry on clean towel
More

Stir-Fried Asparagus & Prawns with XO Sauce (锦上添花)

“Make the perfection to even more perfect.”

You don’t want meals with just meat, meat and meat throughout the CNY. Vegetables are essential to our diets, too, even during the festive, of course! And there are many greens can still be symbolical, for instances, the asparagus I’ve cooked here.

I named this dish as 锦上添花 (Pronounced as ‘Jin Shang Tian Hua’). Do you also find the appearance of this dish looks pretty much like the beautiful flowers (the prawns) blooming on the strong branches (the asparagus)? That’s the direct translation of these Chinese characters, which to be deciphered as makes the perfection even more perfect. More

Fried Egg with French Bean (豆角炒蛋)

“Fragrant and delicious egg dish with French bean, easy cooking for both the seasoned and beginner cooks”

There are more reasons for me to resist heavy food for now as Chinese New Year is approaching, and further more, I will be going on vacation soon. I’ve to cut down on food amount for the next two weeks in order for me to feel less guilty for pigging out during those two occasions (smile).

I tried to cook light plain rice porridge for dinner more often, but for the sake of other members of the family, I would cook more dishes, but healthier ones to go along with the rice porridge. One of the dishes I could think of, is this fried-egg with French bean (string bean), which imaginably delicious and matched to put them together. Unlike long bean which will be softened after long-enough cooking, French bean, by nature, has its crunchy texture, even after cooked, which makes the biting more interesting. And, without much greenish taste from the bean itself, it will never affect the fragrance of the egg, naturally. 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.

Spicy flavoured okra whets my appetite much more than usual. It complements steamed rice so well. More

Chicken and Asparagus with XO Sauce

“A simple and flavoursome chicken dish that’s perfect for your weeknight meals”

Look for a bottle of XO sauce from the shelves in groceries department, an easy superlicious ‘chef-class’ chicken dish will be at your finger tips.

XO SAUCE
XO sauce is never made of XO liqour. It is named as XO simply refers its qualitied ingredients used. This premium bottle is filled with seasoned dried scallops that made it as valuable as XO. This sauce is not spicy at all, its pleasant briny taste simply brings up the full flavour of your dish without any extra work needed.

Of course, it never costs a penny to get a bottle of this. I bought it at about S$25 per bottle. There are many different brands in the market, price ranging from $15.90 to $30. I guess it’s all depends on the grade and quality of the ingredients used. Not difficult to find, it’s available in most Asian supermarkets. As for Singapore residents, find this at NTUC Fairprice, Cold Storage, and even neighbourhood mini marts. More

Light Vegetarian Root Vegetables Soup (我的萝卜世界)

“It’s light, it’s nourishing, it’s delicious, and it’s hearty. Take this soup on your vegetarian days, or simply drink it to cleanse or to cool body system once in a while”

This robust rooty soup makes a wonderful weeknight dinner which packed with plenty of beta-carotene (good for eyes and skins) and vitamin-rich root vegggies i.e. the radishes and carrots. Adding of meaty pork ribs not just brighten its flavour, but also make it higher in nutritional values, at the same time, balance your diet with both veggies and meat in the dish. However, since I had this soup on my vegetarian day last week, and hence, I did not add any meat, but to enhance flavour to this soup, soy beans made a good addition.

With three different colours of root vegetables, this soup has colourful appearance, too. The combination of these three rooties balances up each robust taste of its own, makes the soup a great taste with natural sweetness. Do not be afraid if the scent of white radish from the soup is too strong, it will be a complete different pleasant flavour in the palate when you drink it. My little one loved this soup alot! More

Kai-lan Vegetables with Oyster Sauce (蚝油芥兰)

“Famous Oyster Sauced Kai-lan vegetable dish now you can cook it at home, easily and deliciously, without any bitter taste!”

Kailan, also named Chinese broccoli or Chinese kale. Many people like the crunchy texture of this leavy vegetable with thick stem, but often complain its mild bitter taste, too. Some readers asked me if I have a better to cook Kailan. Seriously, unless is baby kailan, I will not use stir-frying method as it does not sound appetizing to have the thick kailan stir-fried. I think, this is probably the best way to cook and taste Kailan without its inherited bitterness.

Yeah, you might find it hard to believe that these ‘raw-looking’ greens with just little sauce will not taste bitter. But I can assure you, yes, it wasn’t bitter at all. In fact, not even any mild greeny taste. It was, in fact, crunchy and delicious with a hint of natural sweetness! You may need to spend about S$10 to get this dish, from dining out. But now, you will be able to keep your bucks and have this tasted at home. With less than S$2 cost, this Kailan dish will be presented on your dining table, in just 10 minutes! More

Stir-Fried Romaine Lettuce with Preserve Beancurd

“Simple yet sumptious vegetable dish. Very easy to prepare!”

Today, I would like to introduce this simple yet delicious vegetable dish to you. Romaine lettuce, especially baby romaine lettuce, can be eaten raw, and is usually used in salad making. However, I am going to cook it, this time.

Just a few stirs with some simple condiments and side ingredients added, this decent baby Romaine lettuce dish can be served even in top-notch Chinese restaurants as their signature dish. Yes, it’s common, and Cantonese loves this dish. I’ve tasted and seen this dish cooking with many different types of vegetables during my vacation in Hong Kong. More