I'm a full-time mummy

Braised Yee Mee Cantonese Style

~ Posted on Saturday, September 6, 2014 at 12:30 PM ~

For this post, I am sharing my next food recipe, Braised Yee Mee Cantonese Style. We normally order this when we have family gathering in restaurants but I've decided to gove this a try ever since hubby commented how nice it is after a family gathering recently. Without further ado, here is the recipe for Braised Yee Mee Cantonese Style:

Ingredients:

* 4 pieces of yee mee (this is for my family of 5)
* Prawns, shells removed and removed (quantity up to you)
* Garlic (quantity up to you, the more the better flavor - cut into small slices)
* Fish cakes (quantity up to you, cut into thin slices about 5mm thickness)
* Choy sum

For the sauce:
* 2 eggs
* 1 tbsp of sesame oil
* 2 tbsp of light soy sauce
* 2 tbsp of oyster sauce
* 1/2 tsp of chicken stock (powder)
* 1/2 tsp of pepper
* 1 tsp of sugar
* Salt to taste
* 2 cups of water (to make the gravy/sauce)
* 1 tbsp of oil for frying the prawn

Note:
- You can use chicken, squid or other meat as well
- You can use other veggies such as corn, carrots
- If you prefer your gravy to be thicker, add in cornflour

Methods:

* Blanch yee mee in boiling water for few minutes (I do until noodles are al dente)
* Drain off the water and set aside the noodles
* Heat up oil in pan, add in garlic and stir fry the garlic until you smell nice garlic-ky smell from the frying pan. Be careful not to overfry them as it will give bitter taste then
* Add prawn and stir fry until it turns to nice pinky colour.
* Add fish cake slices and continue stir frying
* Add in sauce and vegetables and cook for a few more minutes
1st method: You may add in yee mee as well and cooked it together in the sauce or

2nd method: You may pour the hot sauce onto the yee mee in a plate and let the sauce soaked into the noodles.

I did both options, same results though if you choose the earlier method, your noodles will be softer (and tastier) since it is cooked and soaked in the sauce longer.

* Ready to serve

Outcome:

I had no idea this dish is so well received by my family, not even half hour after cooking this, our 3 kiddos were whacking their 2nd plate of the braised noodles. Hubby got home half an hour later and I cooked (using the 2nd method) and he had 2 plates of it. The noodles was all gone and I only managed to eat 2 spoonfuls of it. So yeah, I ended up chowing down a butter bun and a quarter slice of mooncake as my dinner that day.

To view my other recipes, feel free to hop over to my Recipe Library page for more info!

Also if you are a fan of deepfryers, do check out janeskitchenmiracles.com for more info!

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Category Food Tag Children, Family, Homemade, Learning, Review

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Chicken with Ginger & Scallions

~ Posted on Friday, August 15, 2014 at 6:53 AM ~

For this post, I am sharing my next food recipe, Chicken with Ginger & Scallions (in Cantonese, we called this 'Keung Choong Kai'). We normally order this when we have family gathering in restaurants but hey, this is my 2nd attempt at cooking this. Without further ado, here is the recipe for Chicken with Ginger & Scallions:

Ingredients:
* Chicken meat (quantity up to you - I normally use thighs, wings and some chicken breasts parts)

* Garlic (quantity up to you, the more the better flavor - cut into small slices)

* Scallions (quantity up to you, the more the better flavor - cut into small pieces about 1cm in length)
* Ginger (quantity up to you, the more the better flavor - cut into thin slices about 2-3mm wide)
* A pinch of baking soda to marinate the chicken meat

* Half tsp of salt (leave some to marinate the chicken meat)

* Half cup of water (to make the gravy/sauce)

* Oil - for frying the chicken meat (quantity up to you)

Methods:

* Wash the chicken meat, make sure they are as dry as possible (use paper towel to absorb)
* Marinate with baking soda and salt for about 30 minutes.
* Heat up oil in pan.
* Fry the chicken until half cooked (I normally fry until a bit brown)

* Add ginger and continue frying for about 2-3 minutes

* Add garlic and scallions followed by water, cover the frying pan and continue frying for another 10-15 minutes

* Ready to serve

Outcome:

Chicken with Ginger & Scallions

If you prefer your chicken to look a bit darker in color, you may add a dash of dark soy sauce (caramel dark soy sauce). Picture below is my 1st attempt of this dish.

Chicken with Ginger & Scallions

Picture below was cooked on 5th May 2015.

Chicken with Ginger & Scallions

I was told by hubby and my MIL that the chicken dish is delicious, that the meat is bouncy and springy (thanks to marinating with baking soda) It is very easy to make this dish, little ingredients, easy to follow steps. This recipe is definitely for keeps!

To view my other recipes, feel free to hop over to my Recipe Library page for more info!

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Category Food Tag Family, Homemade, Memories, Recipes

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A Look Back Into My Homecooked Journey So Far...

~ Posted on Monday, August 11, 2014 at 7:31 AM ~

Looking back on some pictures of the dishes I cooked since this year and came to these few conclusions...

1. I'm really proud of myself for buckling up and cooking for the family since this year (prior to 2014, my mum-in law cooked for us mostly)

2. I'm grateful for hubby in pushing me on to cook and start me off with few recipes (ABC soup, lotus root soup, steam salted chicken)

3. I'm not a chef so some of the dishes might not look presentable but I'm proud to attempt cooking those dishes.

4. I'm a Chinese so there are dishes I cooked which are more geared towards Asian style with lots of braising and stir-frying methods.

5. I'm from Malaysia so there are dishes I cooked which are a mixture from other cultures here (spicy dishes normally)

6. I'd be lying if I tell you I don't feel hurt reading comments like 'The food looks gross' or 'Yuck!' or 'Ewww' or etc, but at the end of the day, when I see the dishes are all eaten cleaned (rarely any leftovers unless I cooked too much) that is more important.

7. I am happy knowing my family and kiddos are eating home-cooked foods that I cooked and did my very best.

For those wanting to see more pics, you can view them at my album on my Facebook page.

** Note: I have disabled the commenting feature on my blog engine thanks to all the spammers who happily spam my blog every day. If you wish to ask me any questions, you can find me at my Facebook page (I'm there almost everyday) or just drop me an email if you wish to maintain some anonymity.