Tag Archives: Vegetables

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. read 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. read 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. read 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. read more

Salted Vegetable and Tofu Soup (咸菜豆腐排骨汤)

“Come, have a bowl of this delicate Salted Vegetable, tofu and prime ribs soup!”

Previously, I cooked this salted vegetable tofu soup with roasted duck meat. Taste was more intensive than this prime ribs version as the ribs were not roasted/ baked, but merely blanched and boiled together with the salted vegetable in soup. I did not even add tomato this time.

I loved this version, for its delicate taste of the soup. As for the salted vegetable, I did not use much of the leafy part. I used the short stems, cut into stripes for better presentation. The stem offers more crunchy and interesting bites, if you have the habit of eating the salted vegetables in the soup. Remember to steep the vegetables for at least 3 hours (rinse it once, and change the steeping water every 1 – 2 hour). read more

Old Cucumber Soup (老黄瓜汤)

“Nourishing Chinese tonic soup that helps to cool and revitalize your body”

This is the most common and popular Chinese soup in Asian countries, especially Singapore and Malaysia. Almost every Chinese family knows how to prepare this soup dish.

Whenever I drink this old cucumber (aged cucumber) soup, it will bring back memories of my childhood where we had this soup so often that even it was not cooked at home by my mum, we were sure had it when dined out for claypot chicken rice. In my impression, this old cucumber and pork ribs soup is best complement the claypot chicken rice! It reflects simplicity, yet, the taste of life. read more