How To Cook Easy Chinese Cabbage Stir Fry

 

Ingredients

• 1.5 head Chinese cabbage
• 2 tablespoons vegetable oil
• 3 tablespoons mnced garlic
• 2 teaspoons cooking wine
• 1.5 tablespoons light soy sauce
• 1.5 teaspoon sugar
• 3 tablespoons water
• 0,75 teaspoon vinegar
• 1.5 green onion, chopped
• salt to taste

Instructions

1. Cut the cabbage in half with a kitchen knife and remove the core. 
2. Tear the leaves apart into 2-3 inches by hand.
3. In a big wok, add the oil over medium-high heat.
4. Once it becomes hot, stir fry the garlic for about 30 seconds or untill fragrant. Do not let it burn.
   
   
   
5. Add the cabbage and mix it well together with the garlic. 

   

   

   
   
6. Increase the heat to high. Add cooking wine, light soy sauce, sugar and water. Stir fry everything together. 

   
   
7. Cover the wok and let the cabbage cook for about 2 minutes. 
8. Uncover the wok. Add vinegar, green onion and salt to taste. 

   

   
   
9. Cook the cabbage for an additional 2 to 3 minutes. the cabbage would have wilted which is still slightly crunchy and caramelized. 

   
   
10. Serve it hot and enjoy! 

    

    
    

How To Cook Crab Scrambled Egg

 

Ingredients

• 2 large eggs less 1 egg white
• 50 grams frozen crab meat
• 2 tablespoons olive oil
• salt
• black pepper
• thinly sliced chives or scallions (for garnishing)

Instructions

1. Crack 2 large eggs 1 egg white into a bowl and beat it together. 
   
   
   
2. Add a teaspoon of olive oil and a pinch of salt. Stir to combine. Set aside.
3. Place a non-stick pan over medium-heat. Add some olive oil.
4. Once the oil gets hot, add the crab meat. 

   
   
5. Stir it and break the crab meat into smaller pieces. Brieftly saute it to remove the moisture. Season it with salt to taste.
6. Spread the crab meat pieces evenly and pour the beaten egg into the pan. 

   

   
   
7. Lower the heat to low-medium and wait for a few seconds to let the eggs set around its edges.
8. Once the eggs start to set around, use a spatula to pull the outer edges towards the centre. Keep doing it to gather the egg curls in the centre of your pan. 
9. Turn the pile of egg curls over so that any undercooked parts can get some heat. Swirl and move around to break up the scrambled eggs slightly. 
10. Remove the eggs from the pan when it is 90-95% cooked to your liking. Avoid overcooking it. 

    

    
    
11. Sprinkle black pepper and chives/scallions on top and serve it immediately. 

How To Cook Bittergourd Soup

 

Ingredients

• 3 small bittergourds
• 3 cups vegetable broth 
  
  
  
• 1 medium onion
• 1 small tomato, diced
• 1 carrot
• 1/4 cup sweet corn
• 2-3 cloves garlic, finely chopped
• 1/4 teaspoon black pepper
• salt as needed

Instructions

1. Clean the vegetables well. Peel the skin of the carrot and cut it into small squares / rectangular shapes. Dice the onion and tomato. Cut the bittergourd into squares.
2. Remove the inner seeds from the bittergourds. Add excess salt and rub it well with it. Leave it for 30 minutes. Clean it well with many times as possible to remove the salt.
3. Place the bittergourd. onion, tomato, carrot, sweet corn and garlic cloves in a saucepan or pot. 
   
   
   
4. Pour the 3 cups of vegetable broth to it. Add the required salt and bring it to boil. 

   

   
   
5. Once it boils, keep the flame low. Cover it with a lid and cook for 30 minutes till it is cooked completely.
6. Sprinkle some pepper on top and garnish it with coriander leaves. 

   

   
   

How To Cook Crispy Pan-Fried Chicken Wings

 

Ingredients

• 6 pieces chicken or mid-joint wings
• 1 egg
• 1 tablespoon light soy sauce
• 1 splash olive oil
• 2-3 tablespoons cornstarch

Seasoning

• 1 tablespoon sweet paprika powder
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper / chilli powder
• 1 teaspoon sea salt
• black pepper to taste

Instructions

1. Marinate the chicken wings with soy sauce, egg, olive oil, paproka powder, cayenne pepper. 
   
   
   
2. Massage them well and set aside for at least 20 minutes.
3. Add a bit more cornflour and mix well. 
4. Preheat the pan over medium-high heat. Add vegetable cooking oil in it.
5. Once the oil gets hot, add the seasoned chicken wings. 
6. Cook the wings for 4-5 minutes on each side untill it becomes crispy and turn golden brown. 

   
   
7. Remove and drain away the oil once the wings are fully cooked. 

   

   
   
8. Top the wings with fresh limes and garnish with fresh parsley powder. Enjoy!

How To Cook Wagyu Beef & Broccoli Stir-Fry

 

Ingredients

• 1lb wagyu beef, thinly sliced against the grain
• 1 tablespoon light soy sauce
• 1/2 cup beef/chicken broth
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1 teaspoon ginger powder
• 1 spring onion, thinly slced (for garnish)
• white sesame seeds

Instructions

1. In a bowl, marinate the thinly sliced wagyu beef with light soy sauce and cornstarch. Lte it sit for 15 minutes to absorb the flavors. 
   
   
   
   
   
   
2. In a separate bowl, prepare the sauce by combining beef/chicken broth, oyster sauce, hoisin sauce and sesame oil. Stir untill well-mixed. 

   
3. Heat 1 tablespoon vegetable oil in a frying pan over medium-high heat. 
4. Add the broccoli florets and stir-fry untill they are bright green and slightly tender about 3-4 minutes. Remove it from the pan and set it aside.

   

   
   
5. In the same pan, add the remaining oil. Add the garlic and ginger, stirring it for about 30 seconds untill aromatic. 

   

   
   
6. Add the marinated wagyu beef to the pan, spreading it out in a single layer. Let it sear for about 1 minute without stirring it. Then stir-fry it for 1 minute or untill cooked through. 

   

   

   
   
7. Pour the sauce over the beef, stirring to combine. Return the broccoli to the pan and toss everything together, ensuring the beef and broccoli are well-coated in the sauce. 

   

   
   

   
   
8. Continue to cook for another 2 minutes or untill the sauce has thickened. 

   
   
9. Serve the waygyu beef and broccoli. Stirfry it over steamed rice, garnish it with sliced spring onions and sesame seeds. 

How To Cook Lemon Chicken Scallopine

 

Ingredients

• 2 chicken fillets
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1/4 up fresh lemon juice
• 1 teaspoon lemon zest
• salt & pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a shallow dish, mix the flour, parmesan cheese, salt and black pepper. Dredge the chicken fillets in the mixture, coating both sides. 
   
   
   
2. Heat olive oil and butter in a large skillet over medium heat. 

   

   
   
3. Cook the chicken fillets for 3 to 4 minutes on each side untill golden brown and fully cooked. Remove and set aside. 

   

   
   
4. In the same skillet, add minced garlic and saute it for 1 minute untill fragrant. 

   

   
   
5. Pour in the chicken broth, lemon juice and lemon zest. Stir and let it simmer for 3-4 minutes untill slightly reduced. 

   
   
6. Return the chicken fillets to the skillet and spoon the sauce over them. 

   
   
7. Cook for an additional 2 minutes.
8. Transfer it to a serving dish and garnish it with fresh parsley. 

   

   
   

How To Cook Claypot Chicken Rice in Rice Cooker

 

Ingredients

• 250 grams boneless skinless chicken breasts, cut into 1 inch cubes
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 inch ginger, cut into 6 slices
• 3 rehydrated dried shiitake mushrooms, thinly sliced
• 1 to 2 Chinese sausages, thinly sliced diagonally
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white/ black pepper
• 1 1/2 cups rice, washed and drained
• enough water to cook rice
• 1 teaspoon sesame oil
• 2 scallion, thinly sliced diagonally

Marinating sauce

• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1/2 teaspoon ginger powder

Instructions

1. Marinate chicken breast with the amrinating sauce. Set aisde for 15 minutes. 
   
   
   
2. Heat oil in a frying pan. Saute garlic & ginger untill fragrant for about 2-3 minutes. 

   

   
   
3. Add shiitake mushrooms, Chinese sausages and chicken cubes along with the marinated sauce. 

   
   
4. Season it with salt, sugar and ground pepper. Cook untill the chicken is no longer pink. 

   

   
   
5. Add the rice into the rice cooker. 

   

   
   
6. Transfer the cooked mixture from the frying pan into the rice cooker. Drizzle it with sesame oil. 

   

   
   
7. Cook in the rice cooker with the "cook rice" function untill the "Keep Warm" signal appears. 

   
   
8. Add the sliced scallions. 

   

   
   
9. Fluff the rice with a paddle and serve it immediately. 
   
10. Garnish it with extra scallions.