My mother's day present to my mom for this year.
Dish 1:Fried Chicken with Curry Leaves
Marinate chicken for 1 hour.
with 1tsp light soya sauce, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp corn flour
(but before that I need to chop the drumstick into pieces, this is the most difficult procedure for me, feel so guilty when the knife goes down)
Deep-frying the chicken in hot oil for 5 minutes
Drain excessive oil
Heat up 2 tbsp oil and saute curry leaves until fragrant.
Stir-fry chicken at high heat until dry
with 1/2 tbsp oyster sauce, 1 tbsp light soya sauce, 1 tsp sugar, chicken stock granules and 100ml water
Done!
Dish 2:Kam Heong La La
Soak la la in salt water for 1 hour and drain
Heat up 2 tbsp oil and saute dried prawns until fragrant.
Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.
Add in la la, seasoning and stir-fry at high heat until well-mixed.
Cover the lid, cook for about 2 minutes until la la are opened.
Thicken with corn flour water, mix well and ta da, dish up
Dish 3:
Fish Fillet with Ginger and Spring Onion
Marinate fish fillet for 30 minutes
with 1 egg white, 1/2 tsp salt, 1 tsp sugar, 1 tbsp light soya sauce, pepper and sesame oil and 1 tsp corn flour
Deep-fry marinated fish fillet in hot oil for 1 minute, dish up and drain excessive oil
Leave 1 tbsp oil in wok and saute ginger until fragrant.
Add in fish fillet, spring onion, seasoning and stir-fry at high heat until well-mixed.
Thicken with corn flour water and dish up!
Dish 4:
Preserved Green Mustard and Bean Curd Soup
Heat up 1 tbsp oil and saute ginger until fragrant. Pour in stock and bring to boil.
Put in all ingredients, seasoning and bring to boil.
Ingredients include: 50g pork slices, 50g prawns, 100g shredded preserved green mustard, 2 pieces bean curds, 2 tomatoes and 2 preserved wet plums.
Seasoning include: 1 tsp sugar, 1 tbsp light soya sauce, pepper and chicken stock granules and spring onion.
Tada...
