STIR FRY CHICKEN WITH VEGETABLE IS NEVER BORED

This stir fry chicken dish with rice is perfect and tasty!

Ingredient:

Original recipe makes 3 servings

-         1 clove of celery

-         1 julienned carrot

-         1 thinly slice red bell pepper

-         1 bowl of broccoli

-         ½ bowl of corn

-         3 pearl onion

-         2 cups of bean sprout

-         2 pieces of chicken breast

-         2 teaspoons of sesame oil

-         2 tablespoons of olive oil

-         ½ small bowl of soy sauce

-         1 teaspoon chili sauce

-         2 teaspoons sesame seed

-         Salt and pepper

-         Baby corn

PREP 15mins

COOK 20 mins

READY 35mins

Direction:

Vegetable

In a large pan, heat the oil, add chicken in and quick stir fry until cooked

In a small bowl, mix soy sauce, chili sauce, salt and pepper in and mix well. Add carrot, celery, bell pepper, broccoli, mushroom and baby corn in the pan, quick stir fry. Pour the sauce on top the vegetable and chicken and mix well until the seasoning absorbed all.

Before turning off the heat, add bean sprout, sprinkle green onion and sesame. Place the dish in a bowl and eat with rice when it’s still hot

Hope you would succeed and bon appetite!


*Taro**

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STIR FRY CHAYOTE CHITS WITH GARLIC

A stir fry dish of chayote chits with garlic, fresh green and crunchy will refresh your family meal.

Ingredients:

Original recipe makes 2 servings

     -         300g chayote chits

     -         5 cloves of garlic

     -         Cooking oil, seasoning powder, salt.

PREP 15mins

COOK 20mins

READY 35mins

Preparation:

Clean and wash chayote chits, peel off the skin, brake into small pieces 4-5cm, drain.

Skin off garlic, mash it before cooking about 15mins
Direction:

Heat the oil in a pan, add 2/3 garlic in and fry, add chayote in and quick stir fry. Add salt, seasoning powder in, stir well, before removing from the heat, add the 1/3 garlic left in and mix well. Turn the heat off and place on a dish. Use hot.

Notice:

Chayote chits is soft easily, so you should stir quickly and add the vegetable in when the pan’s hot, so it’s crunchy and season when it’s almost done.

Enjoy the dish


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STEAMED EGG WITH TOFU

The hot weather make your family tired of oil fat dishes. Therefore, let try with the steamed egg with tofu!

Tofu is a good food, nutritious but not fat, combines with egg, bacon and crab meat provide enough nutrition will be an ideal suggestion for summer days! Everybody must be excited and attracted by this beautiful dish.

Ingredients:

Original recipe makes 3 servings

     -         250g tofu

     -         10 crab meat bars

     -         100g bacon

     -         Shiitake mushroom

     -         2 egg

     -         Spice: salt, pepper, seasoning powder.

The ingredients for steamed egg and tofu

PREP 15mins

COOK 30mins

READY 45mins

Prepare:

Soak the shiitake mushroom in water until getting bigger, use a scissors to cut into 8 pieces like 8 petals. Beat an egg with a bit of sticky rice flour, then fry thinly, julienne into the length of crab bar. Shred the crab bars into small thin pieces. Julienne the bacon with the length of crab bar.

Crush the tofu, let it in a bowl. Beat an egg into that bowl, add pepper, salt and seasoning powder, mix well.

Direction:

Wrap a plastic into a bowl, put the shiitake mushroom in the middle of the bowl. The outside of mushroom touches the bowl. Put egg, crab bar, bacon between each other around the bowl. 

Put egg, crab bar, bacon between each other around the bowl.

Pour the egg and tofu mixture into the middle, use a spoon to push it down lightly.

Put the bowl into a pot, steam in 20mins until the mixture cooked and thicken. Take the bowl out, put it on a plate and turn up side down, take the bowl and plastic out. Then that’s it, we are finished.

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SQUID AND LOTUS ROOT SALAD

Squid salad is lightly sweet and sour, crunchy and is a very good appetizer.

Ingredients:

Original recipe makes for 2 serving

     -         500g squid

     -         200 lotus root

     -         1 carrot

     -         2 tablespoons roughly chopped laksa leaf, 2 shredded chili

    -     1 tablespoon vinegar, 3 tablespoons sugar, 2 tablespoons lemon juice, 2 tablespoons fish sauce, 1 fry garlic, 1 tablespoon cooking oil, 1 spoon seasoning powder, 1 crushed ginger root, flower trimmed carrot

PREP 15mins

COOK 35mins

READY 30mins

Direction:

-         Clean squids, boil water with crushed ginger, add squid in and boil in 1min, pour out all and rinse with cold water, soak in ice water in 30mins, drain then julienne

-         Wash and clean lotus root, slice thinly, soak in lemon juice water. Drain before mixing in the salad.

-         Shred the carrot, marinate with vinegar, 1 tablespoon sugar, leave it in 30mins, then squeeze to release all the water.

-         Mix fish sauce and sugar

-         Mix squid, lotus root, carrot, laksa leaf, fried garlic, oil, fish sauce, chili, and lemon juice

-         Place the salad on a dish, décor with the trimmed carrot, use with rice cracker.

Bon appetite!



*Taro**

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