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75g boned chicken breast, shredded
45g fresh shitake mushrooms
4 pieces filament crab sticks, shredded

ChawanmushiImage by Sifu Renka via Flickr

4 eggs

For stock:

400ml water
1/2 tsp sugar
1/4 tsp light soy sauce
Pinch of salt
1 tbsp Maggi concentrated chicken stock
Pinch of salt and sugar
Dash of pepper


Lightly scald shitake mushrooms in hot water. Remove, drain and cut into slices. Combine chicken meat, mushrooms and crab sticks in a mixing bowl. Add ingredients and toss lightly before marinating for 4-5 minutes.

Arrange a little of each marinated ingredients into the chawanmushi cups and set aside.

Beat the eggs and mix with all the other sauce stock ingredients. Strain the mixture through a fine wire mesh ladle. Fill up the chawanmushi cups with the custard mixture. Carefully skim off any bubbles on the top of the mixture.

Place cups in a steamer. Cover the chawanmushi cups with microwave plastic wrap. Steam over gently boiling water for about 20 minutes or until the custard sets. Serve hot with a sprinkling of garlic crisps.

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Stir-fried Noodles

Ingredients :

225g egg noodles
4 tablespoons peanut oil
1 onion, finely chopped

Stir-Fried Noodles RM12.00Image by babe_kl via Flickr

2 cloves garlic, crushed
1 carrot, finely sliced
1 teaspoon chili paste
120g beef, finely sliced
30 gm bean sprouts
1/4 small cabbage, finely shredded
1 tablespoon light soy sauce
120g prawns, shelled and divined
salt and pepper

Soak the noodles in hot water for 5 minutes, until they are soft. Rinse in cold water and drain thoroughly in a colander.

Heat the oil in a wok and stir-fry the onion, garlic and carrot, until the onion is soft and just golden brown.

Add the chili paste and stir well.

Add the beef, and cabbage and stir-fry for about 3 minutes, or until the beef is cooked through. Season to taste.

Stir in the soy sauce, noodles,bean sprouts and prawns, tossing the mixture together thoroughly and heating through before serving.

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Chicken and Bean Curd in Hoisin Sauce : Chinese Recipe


1 chicken thigh, skinned and cut into 2cm pieces
1/2 teaspoon salt
1/2 teaspoon ground white pepper
4 dried Chinese mushrooms, soaked to soften and halved
1/4 teaspoon sugar
2 tablespoons cooking oil
3 cloves garlic, peeled and minced
4 thick slices ginger, peeled
3 pieces firm bean curd, diced into 1.5cm cubes
1 green capsicum,diced
1 red chili, seeded and diced
1 teaspoon cornflour,mixed with 1tablespoon water

125ml chicken stock
1 tablespoon Hoisin sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
1/2 teaspoon sugar


  1. Season chicken with half the salt and pepper. Set aside.
  2. Season mushrooms with remaining salt and pepper and sugar. Set aside.
  3. Heat oil in a wok and lightly brown garlic and ginger. Add chicken and cook for 1 minute. Add mushrooms and stir-fry until fragrant. Add bean curd and toss gently.
  4. Add capsicum and chili and mix well. Combine sauce ingredients and add to wok. Bring to the boil and thicken with cornflour mixture. Serve hot.

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