My Love • My Food

This year Chinese New Year passes very fast, and things happened just too fast till you can’t cope with it.  From the day, our boss was here for meeting and we organized a dinner in Golden Phoenix, things just gone so fast so that I didn’t rest well. And the entire February is gone, and we are now in March, after few more weeks there’s the time many of us will practice Qing Ming for the ancestors. Time to see many folks busy buying paper clothes, paper cars and so on for the prayers. Some are even travel outstation to perform the prayers too. Let’s not move too fast with that… capturing some light moment that we have before the New Year with our colleagues and superior in Golden Phoenix, Equatorial Penang.  We do have Muslim colleagues in the team thus getting a Halal Chinese Restaurant would be more appropriate for this dinner. I guess nowadays most of the restaurants in the hotels are practicing Halal food and even practice too.   Since is approaching Chinese New

When hubby sent me home the other day and left for office again, I only have a few garlic and 2 pieces of chicken at home. When you’re leaving nothing to cook, I guess we got to think of an alternative way to cook something different. But come to think of it, it wasn’t that bad, and it was a pleasant taste and it was full of wok aroma. Method of cooking this dish wasn’t that difficult too. I was just simply took whatever I have in the fridge and marinate it. Oyster sauce is a sauce that is comfort those cook that is lack of confident in their cooking. Well, am one of them and some how it turn out to be something that hubby loves it. Ingredients 2 chicken thigh, chopped 1 bulb of garlic, about 10 to 14 cloves 2 tablespoon of oil Marinade 1 tablespoon of oyster sauce 2 tablespoon of light soya sauce Method    Wash and clean the chicken thigh    Marinate the meat with the marinades for about 20minutes    Removed the garlic’s skins and lightly press

I know some people steam chicken will add in Chinese Sausages, and some will add Chinese Cooking Wine. But my version is only chicken and dried mushroom.  I find that adding the sausages into it, that could make the chicken very sweet, and it’s like losing its original taste. However, different family will have their different way of steaming. For me, I cut it short and real simple. As long as no one complains and no one having stomach upset, I guess that’s the final result of that. I truly appreciate if some one out there can give some advices, I guess I can find ways to improve it. Meanwhile here’s my simple version of steaming chicken. Ingredients 2 chicken thigh 5 to 6 dried mushroom, soak and cut into strips Marinade 1 tablespoon of oyster sauce ½ tablespoon of dark soya sauce ½ tablespoon of light soya sauce ½ teaspoon of sugar (or less) Method       Marinate the chicken for about 20 to 30minutes        Boil water till it’s boiling hot

I respect those housewives can cook all kinds of dishes for the family. Be it from chicken, fishes, meat, or Hokkien cuisine, Cantonese cuisine or Hainan cuisine. Some even spend time to grind the spices to curry, some even marinade the meat for a long hours. For me, I rather have a quick one, even marinade for 15 minutes is just good enough for me. I believe most important is the flame and the wok. Found this recipe from one of my recipe book which I bought for many years. This was found only decided to try it out when you’re running out of idea what to eat, and what to cook.  I guess this is an easy job for most expert cook. Ingredients 500g pork tenderloin, cut into cubes 1 onion, peeled and cut into chucks 5 dried chilies, cut into small pieces (but I used chili padi instead) Marinade ¼ tsp salt 1 tsp light soya sauce Dash of pepper 2 tbsp water 1 tbsp corn starch Seasoning 2 tbsp oyster sauce 1 tbsp chili sauce 1 tsp sugar 2 tbsp w

When you’re just tired of cooking the same old dish every day, I guess, you will tend to go to bookstore to look for recipe books. Well, I have to admit that I was one of them that cooking the same old dish again and again. No doubt, many people gave me the advice that practice make perfect, but, the person keep eating the same dish also feel bored about it. I bought this book last year and let it lying on my book shelf for a long time, till recently I realized that I have this book. A brief glance I noticed some of the recipes are easy to cook and the ingredients are easy to get too. But, I guess, it takes some time to refine the process or modify the ingredients.  Well, I could be wrong, however, never try never know, right??     滑炒 is a method where marinated ingredients that stir fry in the hot wok to retain the moist of the meat. From the book, I’ve learned that adding the egg white into the marinate process would help restore the juicy and the moisture.     S