When I made my Emperor Herbal Chicken dish the other day. I took 1 Tbsp. of the spices out for this dish which I made the next day. It was for the fun of experiment and my curiosity of how it would taste like. Glad to say it tasted great, flavorful with a hint of herbal taste and my two girls loved it. They were not into shrimps until recently, not sure what made them to like shrimps suddenly. But I am so glad that they liked shrimps, easy for me to prepare dinner for them. Just hope that the little one will start eating spicy food soon.
Goodness in one plate again, well be another delicious vegetarian dish, protein and fiber combo. For this dish, I would recommend regular or hard tofu so that it can maintain its' shape. The vegetable I used for this is Chai Hsin (Asian green) and carrot. Again, another easy stir-fry dish using only oyster sauce as seasoning. Evy loved this, not only she ate the veggie but lots of tofu.
In a hot oil, add in chopped garlic, stir-fry for a while, add in the stems (harder part) of the veggie, fry for a little while, add in the greens, fry until soften. Add in a little water and tofu. Then season with oyster sauce, quick stir and serve hot. Quick and easy and I believe anyone can cook this.
Summer time comes with abundance of peaches, plums, nectarines, cherries, melons, etc. This is also the time when these fruits are cheap and at its' sweetest. I made a similar cake before and this is my other version. Not too pretty looking because some of the fruit sank but nevertheless it's still delicious. This time I used the sour plum and peach for my choice of fruit and thus I used 1 cup of sugar for my cake to counteract the sourness of the fruit. If your choice of fruit is sweet, you can use 3/4 cup of sugar. And remember to put this cake in the refrigerator as the moisture from the fruit will turn moldy if not.
My friend gave me a big bottle of her homemade XO sauce recently. What a treat for me as I loved XO sauce but not willing to pay the price for it and yet too lazy to make my own. So, I was real grateful of receiving this gift from her, like a valuable treasure.
For this above dish, I cooked the Chai Hsin with XO sauce and season with a little salt and that was it. Easy, flavorful and delicious. I have since used the XO sauce to top the soft tofu and microwave for a minute and a dish is served. XO sauce not only used as condiment but in stir-frying dishes as well. The restaurant here used the XO sauce to stir-fry squid and rice rolls noodle too. What other creative way have you used your XO sauce with?
I bought few packets of A1 Emperor Chicken Spices when I was in Malaysia. Today, I wanted to try something different with it instead of the usual baking or steaming the chicken. I simmered the chicken instead and added wood ear fungus and wolfberries/ Goji berries/"ke chi". I loved this version too, truly flavorful and delicious.
Three cups chicken literally means chicken cooked in 1 cup of soy sauce, 1 cup of cooking wine and 1 cup of sesame oil. The resulted dish is very fragrant and the sauce is delicious. The cup measurement here must means the traditional Chinese rice bowl and cooked in a big pot of chicken, for a large family back then where everyone live in the same house (grandparents, uncles, aunties, etc). So, for the small family size these days (a family of four), we cannot use the stated measurement as the name. We have to cut it way down as long as the measurement is still the same, for example 1/8 cup for all or 1/4 cup for all or 1/2 cup for all. How much you add will depend on how much chicken you wanted to cook. I added Chinese mushroom into mine to soak up the delicious gravy. I won't be sharing my recipe here as you can easily find the recipe on the web.
