Stir Fried Noodles with Crabmeat and Shrimp in Gravy‏

Posted by Vivian in Noodles, Seafood

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Ingredients:

• 4 bundles of egg noodles 
• 200 gm of crabmeat 
• 200 gm of shrimp (shelled and de-veined) 
• 4 bunches of bak choy (cut into 1 inch long) 
• 3 cloves garlic (minced) 
• 4 tablespoons corn flour 
• 2 cups chicken broth 

Preparation:

• Pre-cook noodle and run under water to remove starch 
• Heat up wok and add 2 tbsp of cooking oil. 
• Add about 4 tbsp soy sauce into the wok. 
• Add the noodles in and stir-fry around briskly. Few drops of sesame oil can be added for fragrance. 
• Remove the noodles once well-coated and set aside. 
• Using the same wok, add about 1 tbsp cooking oil and then stir-fry the shrimp and crabmeat till cooked. 
• Put the noodles into the wok, and stir around to distribute the seafood evenly. 
• Remove from wok and set aside. 
• Mix the chicken broth and corn flour together in a small bowl. 
• Heat about 1 tbsp cooking oil and saute the garlic till fragrant. Quickly pour in the mixture and add the bak choy to the mix. Bring to a boil. 
• Add a splash of soy sauce for flavour. (A beaten egg can also be added to the gravy). 

Number of Servings: 4

Cream-Style Corn and Crabmeat Soup

Posted by Vivian in Chinese, Soup

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The verdict for this soup – thumbs up from the big people and thumbs down from the little people. I suppose Matty and Elaina are so used to drinking clear soup since young that to them soup should be that way. Really love this soup but I guess until the kids acquired the taste of drinking creamy soup I probably won’t be dishing this out anytime soon.

Ingredients:

• 1 can of creamy corn kernels (about 300 grams) 
• 1 litre of chicken stock 
• 100 gm crabmeat (washed and pat-dry) 
• Shaoxing wine 
• 2 egg white 
• 1 tablespoon of corn flour (mixed with small bowl of water) 

Preparation:

• Heat oil in wok and stir-fry crabmeat. 
• Add in some shaoxing wine to crabmeat. 
• Add in creamy corn and chicken stock. 
• Season with some white pepper and salt to taste. 
• Reduce heat slightly and stir in cornstarch. 
• Add in egg white, giving it few quick stirs to break it up. 

Number of Servings: 4

Fried Kway Teow

Posted by Vivian in Local, Noodles

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Wonder what is wrong with Blogger, each night I will log in to try my luck, but the user interface has gone from bad to worse. At least it doesn’t seem to work with Safari and Windows Vista, but with Windows XP it was business as usual. Because of that I haven’t been able to update my blogs for a long long long time. I am getting desperate and have to resort to posting some of my overdue posts in the office which is still running on Windows XP.

Anyway, this is one dish that I didn't really like how it turned out. There were no cockles, Chinese sausage and lard. In not so many words... not sinful enough!

Frankly, when I set my mind on trying the recipe it didn't dawn on me that these crucial ingredients were missing until 10 minutes before I was about to whip it up. The silliest part was that I actually had another book carrying the same recipe (albeit better). It was then did I really regret not scouring through all my resources - poor resource management. It’s ok, the next opportunity is not too far off in the future!

Stir-Fried Prawns and Broccoli

Posted by Vivian in Chinese, Seafood, Vegetable

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Quite honestly I am starting to run out of ideas for one-dish meal and because now that I am starting to get more organised when it comes to meal preparation, I do find myself attempting to put together a typical home-cooked Chinese meal more frequently, that consists of rice and 2 or 3 dishes.

This is an idiot-proof recipe that can be easily whipped up and taste like something you order from a Chinese restaurant. In my opinion, anything that has oyster sauce usually won't go wrong....

Ingredients:

• 1 kg prawn (peeled and de-veined, with tail left intact) 
• 3 cloves of garlic (diced) 
• 1 kg broccoli (cut into florets) 
• 1/2 cup of water 
• 1 tbsp cornflour 
• 2 tablespoon oyster sauce 
• 2 tablespoon light soy sauce 
• 1 teaspoon sesame oil 

Preparation:

• Combine cornflour with water and mix to a smooth paste. 
• Add oyster sauce, light soy sauce and sesame oil to cornstarch and mix well. 
• Partially blanch broccoli in boiling water and set aside to drain Heat oil in wok and stir-fry prawns with some garlic. 
• Remove prawns from wok when it is about 80% done and set aside. 
• Add remaining garlic and broccoli to wok and stir-fry broccoli. 
• Pour cornflour mixture to the wok and mix through. 
• Add prawns and cook until heated through. 
• Serve hot with rice. 

Number of Servings: 4