An easy recipe

An easy recipe called Chinese chicken salad~~

 

It is a great recipe when you need to put something together at the last minute. Leftovers taste great served in a wrap for lunch the next day. Serves 4 to 6.

More Chinese Chicken Recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1 lb chicken meat breasts, boneless, skinless
• 1 teaspoon light soy sauce, or as needed
• Dressing:
• 4 tablespoons rice vinegar
• 1 tablespoon orange juice
• 2 tablespoons light soy sauce
• 1 teaspoon sugar
• 2 tablespoons Asian sesame seed oil
• Other:
• 1 head lettuce
• 1 – 2 red peppers as desired
• 1 10-fluid ounce can mandarin oranges, drained
• 1 8-ounce can sliced water chestnuts (or fresh water chestnuts, peeled and sliced)
• 3/4 cup chow mein noodles

Preparation:

Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.
While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.
Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.
Remove the cooked chicken and cool. Shred the chicken meat with your hands.
Pour the dressing into the bottom of a large salad bowl.
Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.
Sprinkle the sliced almonds or toasted sesame seeds on top if using.

Chinese dishes

Hi, all~~

Today, we'd like to introduce one traditional Chinese recipe for you guys!

Stir-fry Beef With Onions

Two types of onions add a distinctive flavor to this dish.

Serves 3 to 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 3/4 - 1 pound beef (flank or top sirloin steak), cut julienne
• Marinade:
• 2 tablespoons light soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• A few drops of sesame oil
• black pepper, to taste
• 2 teaspoons cornstarch
• Sauce:
• 3 tablespoons dark soy sauce
• 1 tablespoon sugar
• 1 tablespoon dry sherry
• Other:
• 2 medium onions, chopped
• 1 clove garlic, crushed
• 1 piece ginger, sliced
• 2 - 3 tablespoons water, to make a gravy, if desired
• 2 green onions, sliced diagonally
• Oil for stir-frying

Preparation:

Cut beef across the grain. Add the marinade ingredients (light soy sauce, rice wine or dry sherry, sesame oil, black pepper and cornstarch) and marinate the beef for about 15 minutes.

  While beef is marinating, prepare vegetables. Combine the sauce ingredients (dark soy sauce, sugar and dry sherry) in a small bowl and set aside.

  Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove the vegetables from the wok and set aside.

  Add 2 tablespoons oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the sauce. Stir in the green onion. Stir-fry briefly to blend all the flavors. Serve hot with rice.

Nutritional Breakdown per serving (based on 4 servings, using 1 pound beef)- 377 calories (kcal), 23 g Total Fat (36 percent calories from fat), 24 g Protein, 16 g Carbohydrate, 72 mg Cholesterol, 1152 mg Sodium, 2 g Fiber, 551 mg Potassium.

Do you like it?

Dumplings

Dumplings - Tasty, filling and easy to make.

For those interested in making them, look no further, for here is a quick run recipe and guide to making your own dumplings.

What you'll need:

mince pork
chives
chinese mushrooms
water chestnut
dumpling wrap
soya sauce
chinese vinegar
pepper
egg whites


Most of these can be purchased from any good asian grocery store. Chinese mushrooms come dried and in a big packet, water chestnuts can be found in a tine and the dumpling wrap can be found in the chiller section either in a circle or square form.

The chinese mushrooms need to be soaked for around 25-40 minutes to become rehydrated. This is done by getting a handful and then placing them in a bowl and fill the rest of the bowl with water so that it covers the mushrooms sufficiently. Meanwhile, dice the chives, water chestnut finely, and repeat with the mushrooms once they're hydrated. Mix mince and the diced ingredients in a big mixing bowl until they're mixed well, this well become your "filling".

To wrap dumplings:

place a about a teapsoon or two into the middle of the dumpling wrap and apply the egg white using a brush to the diameter of the dumpling wrap and seal the dumpling wrap together by folding it in half. Press firmly on the outer edge of the dumpling to ensure it doesn't bust whilst cooking, repeat until either the filling mixture or the dumpling wrap runs out.

To cook:
Steaming or shallow frying are the usual types. I personally like mine shallow fried. Once cooked, dip into a mixture of soya sauce and chinese vinegar.

Making dumplings is easy and fun, and can involve the whole family and friends. I've had dinners where  i provided the the dumpling wrap and the filling mixture for my dinner guests to actually make their dumplings. Since it gets easier by your 30th dumpling it can allow for more conversation and fun and I make sure jokingly that you can only eat the ones that you have made, thus encouraging them to make more. This is also a fun recipe for kids to make too.  I remember having a lot of fun while I was younger in making this recipe.

Nasi Lemak

Hi, today we got one more Malaysian dish for you. It is called Nasi Lemak or if we directly translate it to English it is called "FAT RICE". Hahaha.... 

We don't know what Nasi Lemak called in English, but it is basically a dish that contain fragrant coconut rice accompanied by an ensemble of sambal, peanuts, crispy anchovies, cucumber and hard-boiled egg. It is highly unlikely you will get fat if you eat it. Well, maybe you will get fat if you consume it in a large amount. ; p

Regardless how bad it is sound in English, Nasi Lemak is still a nice dish. Usually in Malaysia, we consume it as breakfast. However, this food is so popular, that now we can get it anytime. So, if you want to try this Nasi Lemak, the nearest you can get is at Mamak Restaurant, Sydney or, you can do it by yourself. Here is the recipe on how to do Nasi Lemak. 

Ingredients:

Coconut Milk Steamed Rice
2 cups of rice
3 screw pine leaves (tie them into a knot- does not matter if you do not have it)
Salt
1 small can of coconut milk (5.6 oz size)
Some water

Tamarind Juice
1 cup of water
Tamarind pulp

Sambal Ikan Bilis (Dried anchovies sambal)

1/2 red onion
1 cup dried anchovies
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

Other ingredients

2 hard boiled eggs (cut into half)
1 small cucumber (cut into slices and then quartered)

Method:

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the screw pine leaves(if you have) into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
4. Slice the red onion into rings.
5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
6. Heat some oil in a pan and fry the spice paste until fragrant.
7. Add in the onion rings.
8. Add in the dried anchovies and stir well.
9. Add tamarind juice, salt, and sugar.
10. Simmer on low heat until the gravy thickens. Set aside.
11. Cut the cucumber into slices and then quartered into four small pieces.
12. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
13. Serve with cucumber slices, and hard-boiled eggs.
14. And voila, we get a dish of Nasi Lemak.  

So, here is the brief recipe on how to do a Nasi Lemak.  Hope you enjoy the dish and enjoy our post on this topic. Feel free to comment. Ok, until the next post. See you again

ABC

Hi all, today's Malaysian drink delicacies is ABC or air batu campur. Yeah. it sounds so easy to make and it tastes like no other drinks in the world! It is easy as easy as ABC! It is sweet and delicious, and if you need to quench thirst, ABC would be nice to drink! It is primarily made of ice, syrup, sweet corn and evaporated milk. It is so refreshing!! Well, try it for real so you can brag about it later =)

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Ingredients:

Shaved ice

Peanut

Evaporated milk

Red-kidney bean

Cocktail

Grass jelly

Multi-coloured syrups

Chocloate syrups

Sweet corn

Ice cream

ABC

Directions:

Put peanuts, red-kidney bean, cocktail, grass jelly and sweet corn in a bowl. Shape the shaved ice like a mountain on the previous ingredients. Then pour lightly the multi-coloured syrups, chocolate syrups and evaporated milk. Last but not least, put ice cream on top of i!

Voila! It is done!

Don't forget to try, peeps!

Good day!

Acar (Pickled Vegetables)

Hello everyone!
Are you all hungry? Well, today's post entry is going to help you to prepare appetizer! Acar or known as pickled vegetables are one of the most famous Malaysian appertizers. It is delicately fine and healthy appertizer to be served during lunch or dinner. It is worth trying!

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Ingredients: 

1 cup vinegar

1/2 cup water

1/3 sugar

1 tbsp lemongrass, chop fine

1 tbsp galangal, chop fine

3 cloves garlic, whole

1 tsp sesame seeds

1 tsp turmeric (either fresh or powder)

1 tsp chilli paste

1/2 cup carrots, julienne

1/2 cup cucumber, julienne

1/2 cup cauliflower, broken into florets

1/2 cup shallots, whole 

Directions:

Bring vinegar, sugar, sesame seeds and water to boil. Add lemongrass, galangal, garlic, turmeric and chilli paste and simmer for 5 minutes. Add carrots and cauliflower, simmer for 3 minutes. Add cucmber and onions. Allow to cool and then refrigerate for 24 to 48 hours. Drain and serve cold. 

Acar! YUMMY!

Good day, peeps!