Wednesday, January 30, 2008

Fusion with Angel Hair Pasta

Prawn and Zucchini with Angel Hair Pasta in Black Bean Sauce


Fermented black bean is one of the usual ingredients that is found in the chinese kitchen. When I was a child, we had this dish being prepared for the dinning table. All of us love it without a question. Having an additional bowl of rice is not common as the gravy of this black bean sauce is awesome delicious, something that I can't avoid myself. or is it mummy's cooking that most of us can't resist?

Usually black bean sauce dishes are associated with chicken, slice beef and even with prawns, garnished with onions, red and green peppers. For this one, I used black bean sauce with large prawns, zucchini and angel hair pasta.


Ingredient

6 large prawns
1 yellow zucchini
1 green zucchini
1 Tbspn fermented black bean
2 hot chilli
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
2 clove garlic
a dash of white pepper
a dash of salt
cooking oil
Angel Hair Pasta

Method

Slice the zucchini into ribbons and also garlic.
Clean the large prawns.
Soak fermented black bean with water.
Heat up pan with 2 Tbspn cooking oil, panfried the garlic. Add the prawns, fry for 5minutes till fragrant.
Then add zucchini. Add hot chilli, oyster sauce, fish sauce and dark soya sauce. Add a bi of water. Stir fry for 2-3 minutes.
Add salt and white pepper.
Cook the angel hair pasta(amount desired) in a pot of hot water.
Once the angel hair pasta cooked and drained. Mixed the cooked angel hair pasta with the cooked prawns zucchini in black bean sauce.

Something simple, tasty and yet so fusion. Big Boys Oven is running a pasta challenge and we hope to see your entries in, the winner will win a gorgeous pasta pot. So happy cooking this week, yours . . . sidney

Monday, January 28, 2008

Braised Chicken Feet

I got this feet fetish, something I can't avoid when being confronted with. Right! I know what is running in your mind now, but I am not talking about feet licking . . . . . lol! I am talking about chicken feet, oh they are so gorgeous when they are cooked well. I am sure you have heard about this dish, thai chicken feet. This dish is so deliciously, tasty and the texture is so inviting and crunchy. As from my kitchen, I bring you yet another delicate chicken feet dish which widely cooked by the chinese folks at home and also a dish you get to taste during the chinese new year homecoming dinner celebration . . . . . Braised Chicken Feet


Ingredients

25 Chicken feet
10 Dried chinese mushroom
5 Large dried oyster
5 cloves Whole garlic
3 Dried cherry chillies
4 Star anise
1tsp sesame oil
3Tbspn Cooking oil
2Tbspn Oyster sauce
2Tbspn Soya Sauce
1Tbspn Dark soya sauce
1/2tsp salt
1/2tsp sugar
a pinch of white pepper
2cup Water

Method

Presoaked chinese mishroom over night and aslo dried oyster.
Wash and clean the chicken feet.
Heat up the cooking oil in a pot.
Add in peeled whole garlic and sautee for a few minute at medium heat.
Add in sesame oil and star anise. Sautee till fregrant.
Add in mushroom, dried oyster and chicken feet. Stir for few minutes.
Add in oyster sauce, soya sauce, dark soya sauce, dried chillies, pepper, salt and sugar.
Add in water.
Braised for one and half hours till the chicken is soft and tender.


This is a fantastic dish especially for those chicken feet lovers, something I can't resist! . . . . . . Sidney

Monday, January 7, 2008

Dine with me......Chef Steven Cheng Part 3

Continuation....


As Chinese New Year is approaching, I decided to prepare this two special dishes, "Hou See Fatt Choy"(Welth & Prosperity) and "Wong Kam Moon Foo"(Full of Gold). "Hou See Fatt Choy" is a dish which consist of dried oyster, seaweed and fish paste. "Wng Mam Moon Foo" is a dish consist of golden pumpkin and tau foo in golden pumpkin sauce.




Oh gorgeous Sid and Joanna. Ain't they look like a suited couple make in heaven!


Birthday girl, Christine!


video


Food bloggers caught in action and working hard, work first, eat later!

From Steven Cheng

Tuesday, January 1, 2008

"Jiao Bai Sun" with XO sauce

"Jiao Bai Sun" or "Kao Pak Sung" is a very interesting type of vegetable and it is an imported seasonal vegetable from china. It looks like bamboo shoots but they are not. I was told that this vegetable grows on water. It has a very unique taste, I would say it taste a mild bitter like petai, really unique.




I have them cut into pieces and pan fried them with XO sauce.... a very unique dish.

From Steven Cheng