Saturday, 27 June 2015

What to Cook on Thursday...

  • 3 cloves garlic *peeled and crushed*
  • 4 cm ginger *peeled and coarsely shredded
  • 4 shallots *peeled and quartered
Saute those until the fragrance filled the air...
  • 3/4 tsp black peppercorns *coarsely crushed*
  • 1 cinnamon stick
  • 1/2 tsp nutmet *freshly grated*
  • 1/4 tsp turmeric powder
  • 1 kg of soft bone *I wanted to buy soft bone meat, not soft bone~!!*
  • 2 litres water
Let all those simmer for 50 minutes. It's actually sup kambing but sorry la... we don't like kambing *mutton*

  • Spinach *as much as you want to eat... blanch them in boiling hot water*
  • 5 cloves garlic
  • 3 tbsp sweet sauce
  • 1 tbsp mirin
  • 1/2 tsp sesame oil
  • 1 cup bonito flakes
  • 1 tbsp sesame seeds *tossed*

  • Chicken drumsticks fillet *busy me did not fillet the chicken*
  • Prawns *de-vein please*
  • Fresh Shiitake mushrooms
  • Oyster sauce
  • Light soy sauce
  • Caster sugar
  • Water
  • 1 red chili
  • 1 green chili
  • 4 ginger slices
  • 1 carrot
The best is use the seasoning as marinade, trust me, it will bring your cooking a notch higher compared to using them as seasoning. When it's almost done,get the prawns in. Of course the carrots go in together when you first put in the chicken plus the ginger slices and also the mushrooms. When you're more experienced, you will know which needed velveting, which needed saute-ing and which needed to put last. Those chili will go into the wok last.

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