A cross between Chinese, Korean and Thai...

I don't normally cook more than 2 dishes for a meal. I find it troublesome. I try to spend as minimal time as I can in kitchen.
Chicken rice, Thai seafood, sauteed chestnut mushrooms and stir fry vegetables
Ingredient A
2 tbsp chili sauce
2 tbsp ketchup
2 tbsp plum sauce

Ingredient B (cut)
1 cod fish fillet
1 squid

Ingredient C
4 Kaffir leaves
4 clove Garlic
Ginger
4 shallot

Ingredient D
Salt
Pepper

Ingredient E
Sesame Oil
Salt
Pepper

  1. Marinate Ingredient C with Ingredient E for 30 minutes
  2. Heat up pan and stir fry Ingredient C till fragrant. 
  3. Add in Ingredient A. Let it boil a little
  4. Add in marinated fish and squids
  5. Season with Ingredient D


Stir fry green vegetables
Ingredient A
400g green vegetables of your choice

Ingredient B
4 clove garlic
1 inch ginger

Ingredient C
3/4 tbsp Korean anchovies powder
2 tbsp water
Salt
Pepper

  1. Wash and cut Ingredient A into pieces. 
  2. Heat up olive oil with a non stick wok. Add in garlic. Saute Ingredient B till almost brown
  3. Add in  ingredient A. Stir fry and cover the non stick wok- letting the vegetableto witter a little
  4. Add in Ingredient C.

 Ingredient A (cut)
200g chestnut mushrooms

Ingredient B
1 tbsp abalone sauce
1 tsp sugar
1/2 tsp Korean fish powder
Salt
Pepper

Ingredient C (chop)
3 clove garlic
1 onion
1 inch ginger
  1. Heat up olive oil with a non stick wok. Add in garlic. Saute Ingredient C till almost brown
  2. Add in Ingredient A. Stir fry for few minutes
  3. Finally stir in Ingredient B.

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