Hotplate Beancurd with Snow Peas

Adapted as a combination from MyWokLife and and Cuisine Paradise (ellenaguan blogspot)
http://ellenaguan.blogspot.com.au/2012/01/happy-call-pan-recipes-baked-sweet.html
http://www.mywoklife.com/2012/07/hotplate-tofu-with-mushroom-on-egg-bed.html
Ingredients and cooking method follow Cuisine Paradise, and sauce follow mywoklife

Ingredients
2 tubes of egg tofu, sliced thickly, crosswise (each one abt 6-8pcs)
1 pkt sweet peas, stringed
1 pkt baby corn, sliced diagonally, blanched
3 fresh shitake mushrooms, sliced thickly
2 eggs, added with pinch of salt and lightly beaten well
3 cloves garlic
1 tbsp cornflour (for dusting the beancurd)
1/2 tbsp olive oil

For sauce:
1 teaspoon of oyster sauce
1 teaspoon of light soy sauce
½ teaspoon of Shao Hsing Hua Diao wine (紹興花雕酒)
½ teaspoon sesame oil
Pinch of sugar
½ cup of chicken stock (about 150ml)

Instructions

1. Lightly coat them with cornflour and set aside.

2. Preheat HCP on low heat for 1 minute, drizzle 1 teaspoon of oil and coat the pan, arrange the prepared tofu on the pan, cover and lock.

3. Fry tofu for 2 minutes(flip after 1 minute) or till slight golden brown. Remove and set aside.

4. Next add in 1/2 tablespoon of oil, add in minced garlic, ginger, mushroom and carrot. Lock and cook on low heat for 1 minute, open stir fry.

5.Add in sweet peas and corn, give a quick stir and cook for another 2 minute.

6. Add the listed sauce ingredients, and stir fry gently to combine well. Thicken the sauce slightly with corn starch slurry (a pinch of corn starch mixed with a teaspoon of water). Transfer the ingredients out into a dish for later.

7. Now, pour the beaten egg into the emptied pan and cook until medium well. Return the tofu and mushrooms (together with the thickened sauce) and top them on the semi-cooked egg. Cook the ingredients altogether until the egg appears almost well done (with sauce visibly seen on the egg bed). Heat off. Transfer the dish onto a large plate to serve.

Seafood Baked Rice

Seafood Baked Rice

Referenced mainly noobcook recipe and bits of taste

Serves 4

Ingredients
1.5 cup rice (to reduce to 1 1/4 cup next time)
200g mozarella cheese (1pkt) (I find it's sufficient, noobcook calls for 250g)
5 cloves garlic, minced
Onion ??
Butter ?
200g white button mushroom
200g salmon fillet, sliced
200g red snapper fillet, sliced
12 prawns
1tsp salt (ref bitsoftaste who used 1tsp for 1 cup rice, whereas I used it for 1.5 cup, which I find just nice already
Sprinkle finely cracked pepper

Marinate seafood for thin layer of salt. Next time prawn to have sugar too. Tried it when I did the pasta n portobello n it was great w the marination

Seafood fusilli aglio olio

Seafood fusilli aglio olio

Serves 2
60g lala meat (used frozen one)
6 NZ mussels (used frozen one)
8 prawns
130g fusilli
10 cloves garlic
40g butter (1/2 for frying seafood, remaining 1/2 for pasta) can be reduced a little as pasta was a little bit too well coated n oily but still ok
2 tbsp olive oil
1tbsp salt - for boiling pasta
Seasoning - sea salt and pepper to taste ( just sprinkle a thin layer over the cooked pasta)

Follow noobcook prawn aglio olio
Olive oil for frying garlic till golden brown.
After adding pasta, then add the remaining butter to coat

Stir fry Xiao Bai Cai

Stir fry Xiao Bai Cai

Stir fry garlic
Add veg n stir fry quickly on high till a little soft.
Add a bit water n let it heap
Add 1/2 tsp soya sauce

Rice Cooker Steamed Chicken

Rice Cooker Steamed Chicken

Ingredients
- 2 chicken drumsticks
- 1/2 tsp light soya sauce
- 1/2 tsp sesame oil
- 1 tsp wolfberries
- Ginger slice (optional)
- Dang gui (optional)
- 2 tbsp water ( optional, this will give more "gravy", can use the one for soaking wolfberries)

- Wash chicken and cut out fats
- Rub with salt and wash away
- Rinse wolfberries and soak in water till slightly soft
- Drizzle soya sauce and sesame oil on chicken
- Put in rice cooker in the steaming tray and cook with at least 1.5 cup rice

Improvements
- can marinate dried mushrooms with oyster sauce and add in to steam together
- can add tomatoes and xiao bai cai / broccoli and fish balls?


Sent from my iPhone

Cabbage mushroom rice

Cabbage mushroom rice

25 Oct 2012 dinner

2 cups rice, washed and drained


200g pork belly, sliced thinly and cut into very thin strips
427g cabbage, cut into shreds
6 shiitake mushroom, soaked in water until soft sliced sliced thinly and cut into 0.5 cm pieces
4 tbsp dried shrimps, soaked till soft
4 cloves garlic (~1tbsp), minced
2 1/2 tbsp olive oil

Seasoning for rice and ingredients
1 tbsp light soya sauce
1 tbsp dark soy sauce
1 tsp salt
2 cups water (in today's attempt which is my 1st, I put 1 3/4 cup for 2 cups rice, where water just covered the rice. Next time I should just add equal no. of cups of water as rice and ensure rice is properly covered ie. water level not higher than rice bit all rice covered by water)

Pinch of sugar - to try add when stir fry the cabbage. Today's one had a slight bitter taste. Not sure if coz nd add sugar or coz wrong type of cabbage. Used china cabbage. Should c if ve other types like is thr Australian cabbage

Darren and Brandon each ate a big plate of cabbage rice!!

Used neoflam
1/2 tbsp oil. Pan fry pork slices until surface not pink. Dish n set aside.
Add 1 tbsp oil. Fry garlic till fragrant. Then add dried shrimps and stir fry till fragrant. Push to one side of wok.
Add mushrooms. Fry a while till fragrant n sprinkle some of the salt.
Add rice and pork and seasoning and stir to mix well until well coated.
Pour into rice cooker. Add 2 cups water (same as rice amt). Rice should be fully just covered with water. In my tiger rice, my rice is at the 2 cup water level and my water is there too. ( the lightly stir fried rice and ingredient take up more space than normal uncooked rice only.
Stir fry thr cabbage for a while in wok on medium high ( no need more oil). Add a pinch of sugar. Stir fry till just starting to slightly soften.
Add into rice cooker and mix with rice.

Braised/Stew Chicken with Potato and Carrots - Dinner 18 Oct 12

I tried out this dish as I believe my children would love it very much due to the gravy, and they love potato and carrots too. Used russet potato..seemed to take quite long to soften, but once it did, it became quite mushy. I sliced cross-sectionally into 0.6mm thick circles, and because the potatoes took long to soften, the gravy taste didn't penetrate the center, so in the pot, I divided the potatoes into smaller pieces. Next time, I'll cut into 1.5cm cubes, so that the gravy flavour can go around all sides of the potato cubes, and hopefully it's easier to stir fry.

I used 1/2 chicken, minus a few fillets and replaced with 3 additional chicken wings. Brandon liked both the wing, drumlet and chicken chunks, but Darren didn't really like the chicken, maybe coz he had chicken overdose as he had that at least 2x in school, and on that day itself.

However, they loved the gravy a lot.

I used 300ml water, those most recipe call for 150-200ml. I used so much, because initially the water couldn't cover all the ingredients. I'm still not sure if it must, but anyway just to note, as the ingredients start to cook, they'll shrink, and the water will tend to cover.

With the 300ml water, instead of 200ml in Papa Cheong's recipe, i used the same amt of seasoning, and the saltiness was already quite there, so if i reduce the water, I should also reduce the amt of seasoning.

I adapted from Papa Cheong and Food4tots recipe.