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, 8 May 2015

Recipe: Stir Fried Spinach With Preserved Beancurb And Chilli

Stir Fried Spinach 
Preserved Beancurb And Chilli

  • 350g Spinach - wash and clean
  • 1 small red chilli - shredded
  • 1 clove garlic - finely chopped
  • 1 cube preserved bean-curb
  • 3 tablespoon cooking oil
  • 1/4 teaspoon salt
  • Pinch of sugar

Heat a wok over high heat, add in the oil, salt and garlic and chilli, quickly give it a stir then add in the spinach and bean curb, pinch of sugar, give the spinach a good turn over, add in a pinch of sugar,  give bean-curb a well smash and mix well with the spinach, cover with lid and cook with low heat for about 30 second or so. Take the lid off , give it a well stir, check seasoning, add more salt if need. Serve hot.


Saturday, 2 May 2015

Recipe: Wonton Soup

Wonton soup... a very popular Cantonese soup in Hong Kong. Everyone love Wonton soup... restaurant, noodles shop nearly all have Wonton on their menu. They're easy to make too... mummy love making wonton at home with their kids. They're so yum! Have a go yourself or with the kids... make some tonight for your love one, family or friends! And let me know how your day go... enjoy!


  • 250g Mince Pork 
  • 100g shell less King Prawns - chopped
  • 2 Spring Onions - chopped
  • 1/2 Pint Homemade Chicken stock/or water with 1/2 cube Knorr's chicken stock cube (serve 2)
  • 1 Packet Wonton Wrapper(34 sheets ) this recipe can make over 34 wontons, it's handy to have extra wrapper in the freezer. The extra Wonton made from this recipe can store in freezer. 
Marinade ingredients:
  • 1 teaspoons Salt
  • 1 teaspoon Sugar
  • 1/2 teaspoon white pepper
  • 1 teaspoon Sesame oil
  • 1 egg
  • 1 teaspoons cornflour
  1. Mix well together the pork, prawns with the marinade ingredients in a large bowl. Add in the chopped spring onions toward the end.
  2. To wrap the Wonton - Place one teaspoon Wonton filling in the middle of the wrapper. Squeeze gently with fingers into a parcel. The egg and cornflour work like a paste in the filling, a gentle squeeze with finger and palm is all it need. 
  3. For the soup (serve 2) - Bring 1/2 pint water to boil, add in the stock cube. Season with salt and pepper, fish sauce and few drop sesame oil. Keep warm and set a side.
  4. To boil the wonton, bring 1 pint water to boil. Add 8 - 10 wontons(for 2 serving) into the boiling water, gently stir till its boil again. Reduce heat a little cover with a lid and boil for 3 more minutes. Put the cooked Wonton into the bowl, Pour in the hot chicken stock, garnish with spring onion or coriander. Serve hot with chilli oil if desire.  You can cook a few green leaf veg like Pak Choi/Choi Sum/spinach in step 3 with the stock and pour the hot soup into a big bowl with some cooked noodles - fresh egg noodles, flat rice noodles etc. 

Read more about Wonton here: Mark's Wonton Noodles Shop and watch how wonton is wrap. Enjoy!