Monday 6 March 2006

Deep-Fry Salmon With Special Sauce

Replicate this Salmon Dish from Zur's from the M4M forum, where she used vinegar and light soy sauce to make the seasoning sauce for this dish. Before testing out the dish I am still worrying about the taste due to the use of vinegar. But to my surprise, the sweet and sour sauce was great with the combination of mirin and chillies flakes. Overall this is a very appetizing dish which consists sweet, sour and spicy taste in one. But since I don't have sweet sake at home, I replace it with a bit of sugar and also in some some cornstarch solution to thicken the sauce slightly.

Thursday 2 March 2006

Steam Pork Mince With Salted Fish

I am always keen in learning how to make tasty steamed minced meat with salted fish which are similar to those selling in the steamed food stall. So after consulting some experts from cooking forum that makes this dish, I finally managed to prepare something similar to what I expected. Actually this is an easy dish to prepare but you need some skill in making the minced meat seasoning and get food quality of salted fish to enhance the taste.

Wednesday 1 March 2006

Lotus, Huai Shan & Pork Ribs Soup

Recently I have  being cooking this Lotus, Huai Shan & Pork Ribs Soup at least once a week. This soup is recommend by one of the Chinese Physician who I often visit, according to her this soup helps to improve the Qi in our body.

It consists of Fresh Huai Shan which taste sweet and helps to nourish our lungs and kidneys, strengthens the spleen, stops diarrhea, uplifts the spirit and benefits Qi. Besides that this soup can also helps to improve the appetite of young children and adults during hot weather. You can add about 2 slices of Bei Qi which helps to in strengthens the Heart, promotes urination, lowers blood pressure as well as boosts the immune system.

Steam Herbal Chicken

We love to cook this Steamed Herbal Chicken at least once or twice every fortnightly either half portion of chicken, chicken wings or chicken drumsticks depending what we prefer on that week. If you have some ready Chinese Herbs at home, it is actually better to use that rather than getting premixed spices from supermarkets.

There are many different methods in preparing this dish where some might prefer stronger herbal taste or lighter. My method here might be different from your so this is just for reference and sharing you can always add or remove ingredients which is not accessible on your end.