Mango Chicken Curry Recipe

Mango Chicken Curry Recipe

Ingredients :
Original recipe makes 2 servings

1 tablespoon vegetable oil
250 gram skinless, boneless chicken breast, cubed
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 1/2 tablespoons brown sugar
1 teaspoon curry powder
1 tablespoon cornstarch
1/2 onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 teaspoons minced fresh ginger root
1 mango, peeled and cubed
Directions

Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center.

Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.

Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes.

Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute.

Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

Source: http://allrecipes.com

Stewed Mushroom and Chicken Feet Recipe

Stewed Mushroom and Chicken Feet Recipe

Ingredients:

12 black mushrooms
2 tsps salt
1 tbsp vinegar
6 cups chicken stock
24 chicken feet
2 stalks spring onions
2 tbsps sliced ginger

Method:
1. Soak mushrooms in warm water. Drain and remove the stalks.
2. Clean the chicken feet and boil.
3. Mix well the chicken feet with chicken stock, vinegar, salt, spring onions and ginger.
4. Place in a steamer and steam for 30 minutes.
5. Add in the mushrooms and steam for another 20 minutes.
6. Serve hot with plain boiled rice.

Fried Beef With Spring Onion Recipe

Ingredients:

325 gms fillet steak
1 tsp salt
2 tsps thin soy sauce
Pepper
1 tbsp tapioca flour
¼ tsp bicarbonate of soda
8 cm piece young ginger — sliced thinly
5 stalks spring onions — cut into 4 cm lengths
1 egg
4 tbsps oil

Method:

1. Clean and slice beef thinly across the grain.
2. Season with salt, soy sauce, pepper, tapioca flour and bicarbonate of soda. Mix thoroughly.
3. Rub a pinch of salt into the sliced ginger and wash away the salt.
4. Beat the egg with pepper and ½ tbsp oil.
5. Heat oil and lightly fry the ginger for a minute.
6. Add the sliced beef, spring onions and 1 cup water. Cover the pan and let cook for 3 minutes.
7. Mix the ingredients well for a few minutes. When the beef has changed colour and the ingredients are well mixed, turn off the heat.
8. Make a well in the centre of the ingredients and pour in the beaten egg. Mix well.
9. Serve immediately.

Stir-fried Beef With Celery Recipe

Ingredients:

500 gms fillet beef — sliced
1 celery stick — sliced thickly
1 tbsp shredded ginger
1 tbsp vinegar
1 tbsp sesame oil
1 tsp salt
1 tsp pepper
4 tbsps water
2 tbsps oil

Method:

1. Using the back of a cleaver, pound the beef.
2. Heat oil and fry beef over high heat for 30 seconds.
3. Add celery and ginger and fry for another 30 seconds.
4. Add water, vinegar, sesame oil and seasoning. Bring to boil.
5. Mix well and cook until the liquid has dried up.
6. Serve hot as a course in a Chinese meal.

Egg Noodles and Minced Beef Recipe

Ingredients:

120 gms black mushrooms
1 tsp sesame oil
3 cloves garlic
2 cm piece ginger
600 gms egg noodles
1 capsicum
360 gms minced beef
3 shallots
2 tbsps white sauce (see * for recipe)
1 stalk spring onion
2 red chillies
Salt to taste
2 tbsps oil

Method:
1. Soak the mushrooms and slice thinly. Also slice the red chillies thinly.
2. Heat oil in a pan and fry the minced beef for 2 minutes. Remove and set aside.
3. Using the same oil, fry the pounded shallots, garlic, ginger and mushrooms.
4. Add the minced beef, spring onions and salt.
5. Add the white sauce and simmer for 5 minutes.
6. Scald the, egg noodles and pour the fried ingredients over.
7. Serve hot.

*White Sauce Recipe
2 tbsp butter
2 tbsp flour
¼ tsp salt
1 cup milk

In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
Blend 2 tablespoons of flour into the melted butter.
Add ¼ teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.

Chinese Fried Rice Recipe

Ingredients:

2 tbsps cooking oil
2 tbsps boiled shrimps
1 medium-sized onion — chopped
½ cup precooked green peas
2 red chillies — sliced
400 gms cold, cooked rice
2 eggs
Salt and pepper to taste
1 stalk fresh coriander leaves — shredded

Method:
1. Heat the oil and fry the onions until light brown.
2. Add the rice and fry for a couple of minutes, stirring continuously.
3. Push the rice aside and crack the eggs into the centre of the wok.
4. Stir well for 3 minutes.
5. Add the prawns, peas and salt and pepper, and remove from heat.
6. Serve garnished with coriander leaves and red chillies.

Steamed Pomfret Recipe

Ingredients:
1 medium sized white pomfret
2 tbsps thin soy sauce
1 tbsp corn oil
1 tsp white pepper
1 tsp salt

Method:
1. Clean the fish but do not remove tail and fins.
2. Steam the fish in a steamer over rapidly boiling water until the fish is cooked.
3. Heat the oil and stir in the thin soy sauce.
4. Pour the sauce over the steamed fish.
5. Place the fish on a flat plate and sprinkle with salt and pepper.
6. Serve hot garnished with shredded spring onions and sliced red chilli.

Char Mee Recipe (Fried Yellow Noodles Recipe)

Ingredients:

250 gms yellow noodles
3 cm piece ginger — chopped finely
8 shallots — sliced
3 dried black mushrooms
65 gms beef — cut thinly
3 tbsps cooking oil
2 cloves garlic — sliced
65 gms fresh prawns — shelled and deveined
1 stalk mustard greens — cut into 3 cm lengths
1 tbsp thick soy sauce

Method:

1. Soak the mushrooms and remove the stems. Slice thinly.
2. Boil water and scald the noodles for 2-3 minutes.
3. Heat oil and fry sliced shallots, garlic and ginger until golden brown and fragrant.
4. Add the prawns and mushrooms and fry until prawns are cooked.
5. Add the mustard greens and fry for 3 minutes. Add the meat and fry until the meat is tender.
6. Add the noodles and mix well. Add the soy sauce, mix well and serve immediately.

Fried Kway Teow Recipe

Ingredients:

1 kg kway teow — cut into 1 cm strips
450 gms fresh prawns — shelled
400 gms cockles-oysters — scalded and shells removed
500 gms bean sprouts — tails removed
2 fresh chillies
6 cloves garlic Pounded
200 gms chicken flesh — cut into strips
250 gms squid — cleaned and cut into strips
1 tbsp thin soy sauce
1 tbsp thick soy sauce
Salt and pepper to taste
3 tbsps oil


Method:

1. Heat oil in a deep pan and fry pounded garlic and chillies until fragrant.

2. Increase heat and add in chicken. Fry for 2 minutes.

3. Add prawns and squid and stir fry for 2 more minutes. Add the oysters.

4. Pour in both types of soy sauce, salt and beansprouts.

5. Add in kway teow. Mix thoroughly and stir fry for 2 more minutes.

6. Serve immediately garnished with sliced chillies.

Fish Ball Soup Recipe

Ingredients:

300 gms Spanish Mackerel
1 tsps tapioca flour
1 ½ tsps salt
150 gms choy sum (mustard greens)
10 strands so hoon
1 tsp preserved cabbage
4 tbsps cooking oil
2 cloves garlic — chopped
5 cm ginger — sliced
1 tbsp soy sauce
Pepper to taste

Method:

Clean and fillet the fish. Scrape off the flesh with a tablespoon. Knead the fish flesh well on a chopping board using the flat side of a kitchen knife until smooth.

Add tapioca flour and 1 tsp salt and work it in with 4-5 tbsps water until you get a soft and sticky paste.

Wet your hands and shape the fish balls. Dip each ball in salt water before placing it on a plate.

Wash the mustard greens and cut into 5 cm lengths. Wash the preserved cabbage and soak the so hoon.

Heat oil and fry the garlic until golden brown. Remove and set aside.

Make fish stock. Lightly brown the ginger slices and fry the fish bones and skin for 2 minutes. Add in 4 cups water and ½ tsp salt. Simmer for 30 minutes.

Strain the fish stock, return to saucepan and bring to boil. Add the fish balls.

When the soup boils, add the mustard greens, so hoon and preserved cabbage. Bring to boil again.

Remove from heat, season well with soy sauce, salt and pepper.

Serve hot as a starter garnished with the browned garlic.

Soft Bean Curd Soup Recipe

Ingredients:

1 piece soft bean curd
30 gms small fresh prawns — shelled
1 clove garlic — crushed
1 large onion — sliced
3 cups water
Salt and pepper to taste
Spring onions for garnishing

Method:

Carefully cut the beancurd into 4.
Heat 1 tbsp oil in a pan and fry the garlic until fragrant. Add in the sliced large onion and fry until limp.
Add water and salt and bring to the boil.
When the soup boils, add the beancurd and prawns. Cook for 5 minutes more.
Serve hot, garnished with chopped spring onions and a shake of pepper.

Hakka Noodles Recipe

Ingredients:

• 2 Cups flat noodles, boiled (marketed also as hakka noodles)
• 2 tsp Garlic (chopped)
• 3 Dried red chilies
• 1 Small bunch spring onion
• 1 Small capsicum (sliced)
• 1/2 tsp Vinegar
• 1 1/2 tbsp Oil
• Tandoori colour
• Salt


Cooking Instructions:

• Cut the spring onions into 1/4" pieces.
• Grind red chilies and garlic.
• Heat oil in a pan, add chilly and garlic and fry for a minute.
• Now add capsicum and fry till it tenders.
• Put spring onion and continue frying for 2-3 minutes more.
• Now add noodles and salt (to taste) and mix well.
• Add tandoori colour and vinegar (to taste) and cook well.

Chinese Steamed Fish

2 pounds fish fillets, your favorite
5 green onions, sliced
2 inch piece of ginger root, sliced
12 sprigs fresh cilantro
1/2 teaspoon soy sauce
2 teaspoons sesame oil
6 tablespoons vinegar

Place half the ginger and scallions on a deep plate that will fit inside the steamer.

Cover with the fish fillets and strew the remaining ginger and scallions on top. Sprinkle with soy sauce, sesame oil and vinegar. Allow to marinate at room temperature, covered, for 20 to 30 minutes.

Pour an inch or two of water into the bottom of the steamer and bring to a boil. When it boils, put in the plate of fish.

Cover and steam over high heat until done, about 20 minutes. Serve with the juices that have accumulated in the plate.

4 to 6 servings.

Clay Pot Chicken Rice ~ Malaysia

Traditionally, Clay Pot Rice is a one pot rice meal as in this recipe; rice is baked with simple and economical ingredients. The crispy part of the rice at the bottom of the clay pot is what is savored most. Clay Pot Rice is nowadays made with a variety of meats and seafood; more exotic ingredients are used - from ostrich & venison

Ingredients :

• 4 boneless chicken thighs, cut into bite-size
• 1 tbsp dark soy sauce
• 1 tbsp ginger, minced
• 1 tbsp sugar
• ½ sesame oil
• ½ cornstarch
• ½ cup scallions, sliced and 2 extra stalks for garnish, chopped
• 3 cups long grain rice, washed until water is clear then drained
• 6-7 cups chicken stock1 tsp salt
• 1 tbsp peanut oil
• salt and pepper
  

Preparation :

• In a bowl combine chicken with dark soy sauce, ginger, sugar, sesame oil, cornstarch and scallions
• Marinate refrigerated for at least 30 mins
• In a clay pot [no preheating] add peanut oil, rice and salt - gradually bring to high heat, sauté the rice until the rice becomes quite translucent
• Add chicken stock, up to 1½ inch above the level of the rice and season with salt and pepper
• Gradually bring to a boil, then reduce heat to simmer until the stock has evaporated to the rice level [tiny 'holes' form on rice]
• Add the marinated chicken , stir well into the rice, cover the clay pot
• Carefully transfer the covered [and hot!] clay pot into a preheated 350F degree oven. Bake for 12-15 min
• Carefully open the cover of the clay pot, give it a good stir, cover again, turn heat to high [500F degrees] bake for only 1 min
• Immediately reduce heat to very low [180F degrees] and cook for an additional 10 min
• Turn heat off, carefully remove from oven and let it rest for 5 min
• Garnish with chopped scallions, and if preferred, serve with a side of hot chili sauce!

Hainan Chicken Rice ~ Malaysia

Ingredients:

1 1/2 kg whole chicken
2 cups long grain rice
14 shallots
12 pips garlic
½ inch long ginger
1 tsp salt
½ tsp pepper
4 tbsp cooking oil
Ingredients for Chicken stock:
250 gm chicken bones
750 ml water
salt to taste

Ingredients for Chilli Sauce:

5 red chillies
4 pips garlic
1 lime
1 Tbsp sugar
½ inch long ginger
¼ tsp salt
Garnishing Ingredients:
1 cucumber
1 tomato
1 sprig spring onion
2 tsp sesame oil
2 tsp light soya sauce

Preparation of Ingredients:

Boil chicken bones with water to obtain chicken stock. Add salt to taste.
Smash 8 shallots, 6 pips garlic and ginger.
Clean the chicken and stuff the inside with the smashed ingredients. Rub the skin with salt and pepper.
Finely slice the remaining shallots and chop the remaining garlic.
Pound red chillies, ginger and garlic together. Extract lime juice. Add lime juice, sugar and salt to the pounded ingredients. Set aside mixture.
Finely slice the cucumber and tomato.
Cut the spring onions into 2 cm lengths.
Mix the sesame oil and light soya sauce together.
Wash the rice grains.

Method:

Heat oil in wok. Fry the chopped garlic and sliced shallots until golden brown. Then add in the washed rice grains and continue to fry until fragrant.
Transfer the fried rice grains into a rice cooker. Add in the chicken stock and continue to cook until rice is done.

Steam the chicken in a wok or steamer for about 20 minutes or until the chicken is tender.
Once the chicken is cooked, remove from heat and cut into bite-size pieces.
Arrange the cucumber and tomato slices around the edge of a serving platter. Then place the chicken pieces in the centre of the same platter. Sprinkle the spring onions over the chicken and pour the mixed sesame oil and light soya sauce over it.
Serve chicken with the steamed rice and chilli sauce.

Nyonya Chicken Curry ~ Malaysia

1 chicken, cut into 8 pieces.
4 potatoes, cut into cubes.
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1 tsp turmeric powder
Curry leaves
1 tsp chilli powder
1/2 tsp black pepper
1 1/2" quill cinnamon
6 cloves
6 cardomons
1 large onion
120 ml thick coconut milk
1 1/2 cup water
1 tsp tamarind paste
Salt-to taste
Pepper-to taste
Sugar-to taste

• Season chicken pieces with salt, pepper and sugar. Set aside for 1/2 hour. Dissolve tamarind paste in a little hot water, then discard pulp and seeds.


• Heat 2 tbsp oil in a pan over high heat till hot. Add chicken to pan and quickly seal and brown all exposed surfaces.


• Remove chicken from pan. Lower heat, thinly slice onion and add to pan.


• When onions are soft, add in ground coriander, cumin, fennel, turmeric powder, chilli powder and black pepper. Fry spices for about 3 minutes. Add cardomons, curry leaves, cloves and cinnamon.


• Add in 100 ml coconut milk, 1 tbsp at a time. Each time fry coconut milk until oil separates.


• Add in chicken pieces and fry for about 1 minute.


• Add in remaining coconut milk and water. Simmer for 30 minutes.


• Add in potato, continue to simmer until potatoes are soft.


• Adjust salt and sugar seasoning, and add enough tamarind water to give a slight tangy flavor.