Braised Broccoli with mushroom, tau pok, carrot and beancurd skin

Ingredients

1 Broccoli, cut into chunks

4 pieces Shitake mushroom, sliced to half

1 piece bean curd skin, break into smaller pieces, soaked and drained

3 piece tau pok, cut to squares 

1 carrot, chop to chunks 

3 cloves garlic

Seasonings

3 Tbsp oyster sauce

2 Tbsp light soy sauce

1 Tbsp hua diao wine

1/2 Tsp sugar

3/4 cup of corn flour mixture (mix 3/4 cup of water with 1 tablespoon of corn flour)

Method

1. Heat a wok with 2 tablespoon of oil.

2. Add in the garlic to stir fry until fragrance.

3. Add in the carrots, mushroom, bean curd skin, tau pok and seasoning

4. Bring to a boil then simmer for 10 minutes.

5. Add in the broccoli and cook for another 5 minutes. 

6. Enjoy! 

Chicken, Celery, Carrots and Tomatoes Beer Stew

Ingredients

2 whole chicken drumsticks

1 onion, chopped finely

2 cloves garlic, chopped finely

1 tomato, chopped finely

2 Stalk Celery, chopped

1 Carrot, chopped 

330ml beer

1 bay leave

1 tablespoon vegetable oil

2 tablespoons butter

Salt and black pepper, to taste

Method

1. In a medium bowl, marinate chicken pieces with salt and pepper, set aside for 10 to 20 minutes.

2. Heat up oil in a frying pan. Pan-fried both sides of the chicken pieces until golden brown. Dish out and set aside.

3. Melt butter in the frying pan, saute onion and garlic until fragrant. Add Celery and carrot and stir fry for 5 minutes. Add chicken pieces and then make a few quick stirs. 

4. Add beer, tomato and bay leave. Cover and simmer for about 30 minutes.

5. Season the dish with salt and black pepper. 

6. Enjoy!

Stir Fry Broccoli with Carrots and Chicken Fillet

Ingredient

2 Broccoli, cut to florets and stems separated

2 small clove Garlic, minced

2 Carrots, sliced

Handful of dried prawns, soak in 100ml water

100g Chicken Fillet, season with salt and pepper and dice to 1 cm cubes 

Salt and Pepper 

Oil

100ml Dried Prawns water

Method

1. Heat up some oil in a frying wok on medium-high heat

2. Add in minced Garlic and dried prawns, stir for a while

3. Add in the Broccoli stems and carrots, stir fry for 5 mins

4. Add in florets with the water, stir fry for 5 mins 

5. Add in Chicken fillet and stir fry for another 5 mins

6. Enjoy!

Pumpkin and Carrots in Japanese Curry

Ingredients

2 Cups/480ml Chicken Broth

1 Large Onion, Thinly Sliced

1 Carrot, Cut to 1cm Cubes
Half a Pumpkin, Cut to 1cm Cubes

3 Cubes Japanese Curry Roux 
Hotdogs

Method

1. In a Wok, heat up some oil and sweat the onions.

2. Once onions are soft, add in carrots and Pumpkin

3. Pour in chicken broth

4. Bring to a boil and lower to medium heat

5. Add in Curry Roux and mix well

6. The curry should be thickened and bubbling away.

7. Add hotdogs and leave it simmering for about 5 minutes.

8. Enjoy!

Roast Pumpkin and Carrots

Ingredients

Half a Pumpkin, Cut to cubes

1 Carrot, Chop to pieces

Extra Virgin Olive Oil

Salt

Pepper

1 Tsp Dried Thyme

Method

1. Mix carrot and pumpkin together, tossing them with Extra Virgin Olive Oil and thyme

2. Arrange them nicely in roasting pan. Do not lay them on top of each other.

3. Sprinkle pepper and salt over them (to taste)

4. Pre-heat oven to 250 degrees C.

5. Roast them for 20 mins

6. Enjoy!

Beef Stew with Daikon and Carrots

Ingredients

500g Stewing Beef, Cut into cubes
1 Large Daikon
2 Medium Carrot
4 Shallots, roughly chopped
4 cloves Garlic, sliced
3 slices Ginger
2 Bay leaves
2 Tbsp Sherry (or you can use any cooking wine)

1 1/2 Tbsp Oyster sauce

1 Tbsp Light soy sauce
3/4 Tbsp Sugar
2 Cups Beef broth

Method:
1. Heat a wok with some oil to saute the ginger, shallot and garlic. 

2. Sear the beef on all sides.
3. Deglaze the beef with sherry.

4. Add bay leaves, carrot, daikon, oyster sauce, light soy and beef broth.

5. Simmer, uncovered for 3 hours, till beef turns nice and tender.

6. Enjoy! 

Roast Lamb Sausages with Onions and Carrots

I love roast Sausages. I love Lamb. So when there are Lamb Sausages, its a good occasion to Roast them! Simply adore them. 

Ingredients

6 to 7 Rosemary Lamb Sausages or any other type of Sausage (I buy mine fresh from Cold Storage Supermarket)

2 Red Onions

2 Carrots

1 tsp dried Rosemary (If you have fresh that's better)

Drizzle of Extra Virgin Olive Oil

Method

1. Pre-heat Oven to 200 Degrees

2. Cut up Onions to quarter and Carrots to thick slices

3. Mix the sausages, onions and carrots with dried rosemary and good drizzle of Extra Virgin Olive Oil

4. Arrange them in a roast pan and roast for 10 mins

5. Enjoy! Preferbaly with Loads of BEER!

Chicken, Potato and Carrots Stew

Ingredients

1 chicken, chopped into bite size
4 medium size asian potatoes, cut into thick slices

2 Carrots, cut into thick slices
4 cloves garlic, minced
500ml water
3 tbsp light soy sauce
2 tbsp dark soy sauce


Method
1. Heat cooking oil in a wok, stir-fry chopped garlic.
2. Add in chicken pieces, carrots and potato slices, stir fry for 5 minutes.
3. Add light soy sauce, water, dark soy sauce, cover and simmer for about 30mins
4. Season with salt, drop in sesame oil before dish out.
5. Enjoy

*Update another photo of the dish. My Son loves it so much that he pester me to make it again!*