No-Frills Recipes ... cooking, baking & excerpts on travel

  This is a very easy dish to prepare and it's tasty and delicious to go with plain white rice.  It's somewhat like how we  steamed black bean sauce with pork ribs,  just that this time it's with chicken.  The chicken does taste good, tender and flavourful. Ingredients 250 gm whole leg of chicken, cut into bite size 1/2 Tbsp black bean sauce 1/2 Tbsp oyster sauce 1/2 Tbsp light soy sauce 1 Tbsp Chinese Shaoxing wine 1 Tbsp sesame oil 2 tsp cornflour 2 cloves garlic, chopped a small knob of ginger, chopped a pinch of sugar a dash of pepper Method Wash and pat dry the chicken pieces. Marinate with all the sauces, mix well till fully incorporated.  Leave to season for about 2 hours. Boil some water in a steamer, place the chicken to steam for about 15 mins. Check to see whether chicken is cooked through.  Remove from steamer and garnish with some spring onions. Serve with plain white hot rice. 

 Smooth and soft steamed egg is easy to prepare with a few ingredients yet it delivers an appetising look and delightful flavour.  But it does require a bit of attention and tips to ensure good result.  The ratio is 1 egg to 1.5 boiled and cooled water.  This dish has long become a hit with children as well as the young and old. Steam egg with Scallops  ~    干贝蒸水蛋 Ingredients 2 eggs around 100 gm 10 gm dried scallops, dehydrated and shredded 150 ml boiled and cooled water 1/8 tsp sea salt Garlic oil Spring onions to garnish Method Wash and soak the dried scallops with 50 ml boiled and cooled water. Beat the eggs with a fork in a measuring cup, add in 100 ml boiled and cooled water, mix well. Add in the 50 ml water from the dried scallops. Add in 1/8 tsp seasalt, mix well. Strain the egg mixture onto a plate, mix in the shredded scallops. Pour onto a dish and scoop out the foam. Prepare a steamer with boiling water, once water is boiling rapidly, put in...

 This Airfried Garlic Chicken is aromatic and crispy on the outside and juicy on the inside.  There's a health benefit to air frying versus deep oil frying as we do not submerge the meat entirely in the oil, thus the meat will ultimately absorb less oil in the cooking process. Also it saves time and less cleaning up as opposed to having to deal with the aftermath of hot oil Airfried Garlic Chicken ~   氣炸蒜蓉雞     Ingredients 2 whole chicken leg, deboned 2 tsp garlic powder 2 tsp chicken seasoning 3/4 tsp garam masala 1 tsp pepper 1/2 tsp salt a dash of garlic oil 10  or more cloves of garlic, finely chopped   Spring onions and parsley for garnishing Method Finely chop up the garlic, shallow fry with some oil till lightly golden, dish up the fried garlic.  Set aside Wash the whole legs of chicken, pat dry on both sides. Lace with the garlic oil. Meanwhile mix the garlic powder, seasoning, garam masala, pepper, salt evenly. Marinate the chic...

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...

  This is a light and spongy chiffon cake with lovely green hues.  Not too sweet but full of green tea flavour.  You can serve it with some whipped cream, fruits or just indulge with a piping hot cup of green tea or black tea or just have it on its own.  Matcha or Green Tea Chiffon Cake  ~    綠茶戚風蛋糕 Ingredients (A) 5 'L'' egg yolks 100 ml milk 50 gm oil 30 gm caster sugar 120 gm plain flour 1.1/2 Tbsp Green Tea powder  )   Mix this into a paste 1.1/2 Tbsp hot water                ) (B) 5 'L' egg whites 1 tsp lemon juice or vinegar 70 gm caster sugar Method In a mixing bowl mix the Green Tea powder and hot water into a paste. Add in the egg yolks, mix with a ball whisk.  Then add in sugar, oil and milk.  Mix till fully incorporated. Sift in the plain flour and mix well. In another clean mixing bowl,  beat the egg whites till slightly foamy, add in the lemon juice, and gradually add in...

  Fish bones and cartilage are often believed to provide important nutrients such as calcium and phosphorus essential for bone and joint health including the knees.  Fish cartilage contains potential collagen boosting properties which are much needed to improve  the immune system, anti-ageing and help to support joints and osteoarthritis.  This is a simple soup to prepare and it's suitable for adults and children alike.  It can be served with rice or noodles or just enjoy it as a refreshing soup on its own. Ingredients  300 gm chicken, preferably whole leg of chicken 20 gm yu zhu 20 gm fish bones 10 gm dang shen 10 gm goji berries (to be added about 15 mins. before serving) 6 red dates, deseeded 6 shitake mushrooms, dehyrated and stemmed 2 litres of water Method Boil 2 litres of water and once boiling, add in all the ingredients. Let it boil for about 15 mins. on high, then reduce to low for about 1.5 hours. Add in the goji berries about 15 mins. before ser...

 Muffins taste as good as they smell.  Sprinkling of rapadura sugar right before baking gives the muffins some texture and crunch in every bite.  Baked with crushed ginger nut biscuits inside. Ginger Nut Biscuit Muffin   ~ 姜坚果玛芬   Ingredients 240 gm plain flour 2 'L' eggs 120 gm caster sugar 1/2 cup oil 1/2 cup milk 2 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 1 tsp vanilla 80 gm (7 ginger nut biscuits, crushed) Rapadura sugar or granulated sugar (optional) Method Sift the flour with cinnamon, baking powder and salt, set aside. Whisk the eggs, sugar, oil, vanill  and milk till creamy. Pour the wet ingredients into the flour mixture, followed by the crushed ginger nut biscuits, just mix to combine.  Do not overmix. Scoop mixture till full.  Sprinkle on some Rapadura sugar. Bake @ 200 deg. C for 5 mins. then for about 10 to 15 mins, @ 180 deg.C .  The initial high oven temperature helps to lift up the muffin top quickly to create a t...