Friday, 5 June 2015

Recipe: Steamed Chicken Wings With Black Beans

 Steamed Chicken Wings 
With Black Beans


  • 425g Chicken wings - wash and clean, chopped into bite size pieces
  • 1 teaspoon finely chopped Garlic
  • 1 teaspoon Black Beans
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 2 teaspoon Soya sauce
  • 1/2 teaspoon Sesame oil
  • pinch white Pepper
  • 1 1/2 teaspoon Cornflour
  1. Combine the Chicken wings with all the other ingredients in a large mixing bowl, marinade for 15 mins before steaming.
  2. To steam: Give the chicken wings a good mix once more before arrange in a sallow dish, try not to overlap too much. Steam over boiling water for 12 minutes or until cooked. Serve 2-4 

Sunday, 24 May 2015

Recipe: Satay Chicken

Satay Chicken


  • 250g Chicken Breast - cut into bite size cubes
  • 8 Bamboo Satay Sticks
For Marinade:
  • 1/2 tsp Curry Powder
  • 1 tsp Jimmy's Satay Sauce
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Soya Sauce
  • 1/2 Cornflour
  • 1/2 Sesame Oil
  • 1 tsp Cooking oil
For Satay Sauce (paste):
  • 1 small Onion- coarsely chopped
  • 2 small Chilli-finely chopped
  • 2 clove Garlic-finely chopped
  • 3 tbsp Crunchy Peanut Butter
  • 1/2 block Coconut Cream 100g - cut into small cubes
  • 1 tsp Curry Powder
  • 1 tbsp Sherry
  • 1 1/2 tbsp Jimmy's Satay Sauce
  • 3/4 tsp Salt
  • 8 tbsp Sugar
  1. Combine the chicken in a large bowl with the marinade ingredients, mix well and set aside.
  2. For the Satay paste, add 2 tbsp oil into a small saucepan, with medium heat stir in the onions, garlic and chilli, fry until onion turn soft, add in peanut butter, satay sauce, curry powder, coconut cream, sherry, sugar and salt, stirring all the time and watch out not to burn the bottom. Keep stirring until sugar are melt and colour turn dark brown, about 2-3 mins. The Satay paste can keep in a jar when it's cool and store in fridge for months. To cook the sauce, take one tbsp Satay paste mix with 3 tbsp of cold water in a small saucepan, stir with a spoon until the paste are blend well with the water turn heat to high and cook until bubbling hot. Serve hot on top the satay or in a little bowl. The Paste make 6-8 serving.
  3. To cook the chicken, thread the chicken into the bamboo stick and cook 4 mins each side in a preheat hot grill. Serve hot or cold with cucumber and tomatoes.

Friday, 22 May 2015

Recipe: Seafood Crispy Noodles

Seafood Crispy Noodles

  • 8 raw King Prawn - peeled and deveined
  • 4 baby Squids - cut into small rings
  • 6 slice Fish Cake or 3 Scallops slice in half
  • 6-8 Straw Mushrooms - cut in half
  • 150g Pak Choi - separate the leaves, rinse and drain, cut thick stem into 1 inch length, keep young leaves intact. 
  • 175g Extra Fine Egg Noodles 
  • 1 tsp chopped Garlic
  • 1 tsp Salt
  • Pinch of Sugar
  • Pinch of white pepper
  • 1 tsp Oyster Sauce
  • 3/4 cup water
  • 2 tsp Cornflour
  • 1/2 tsp Sesame oil

  1. Soak noodles in boiled water for 3 mins, drain, loose it with chopstick and set aside.
  2. Prepare the prawns, squids, fish cake, straw mushrooms, pak choi as show on the ingredients.
  3. In a wok or pan, bring 1 1/2 pint water to boil, add straw mushrooms, thick stem from the pak choi, bring back to boil, then add in the young leaves pak choi and last the squids, give it a stir, drain and set aside.
  4. Add 1 tbsp oil into a hot wok, when smoky add half the noodles and cook on high heat till slight brown- about one mins, turn heat to medium and cook till noodles golden brown, turn and do the same for the other side. Swirl the wok now and then, add a little oil round the edge after turning. Keep warm on a plate in the oven. Repeat and cook the other half. 
  5. Heat a wok on high heat, add 2 tbsp oil, give it a swirl and when smoky add the prawns, quick stir for few seconds then quickly add the salt and garlic, quick stir, follow by adding all ingredients from step 3, stir. Add water, sugar, oyster sauce, pepper, stir. Turn heat to low, taste for seasoning, add more salt if need. Everything should be cooked and bubbling by now, to thickening the sauce, mix the cornflour with 2 tbsp water, quickly stir in and mix well. Heat back on high for a few seconds, heat off. Dash of sesame oil, stir and serve on top the crispy noodles. Serve 2