Sloppy Chic

Another 5 more days to the end of Chinese New Year,  since work has taken over Chinese New Year mood, I am beginning to miss my mom’s cooking already.

On another note, this year will be my last year of receiving angpow.  Goodbye money.

Back to recipe, my mom creatively thought of the recipe of stuffed yellow capsicums.

Here you will need about 3 pieces of capsicums, cut into the shape shown above and clear the seeds. Make sure it is like a boat shape to hold the stuffing.  For the stuffing, it is minced pork + fish + prawns and a some chives for the color. Marinate the minced meat with some salt.

Then, fill in the capsicums with the meat. Not to overfill it though, it might be too hard to be cooked.

Now,  the capsicum boats should look like this.

Deep fry in wok till golden brown.  Then place it on a plate.

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Thanks to Coco for inviting us, a bunch (like about 20) of us conquered Oyster King in The Gardens. It is located next to the Korean stall Ko Hyang. We also celebrated Wilson’s birthday (again!).

Fried Oyster  @ RM6

The round, firm and juicy oysters sitting on top on the omelet. Ever since my first failure of cooking o-chien myself, I told myself just to eat out instead.

All of us loved the o-chien! And only RM6 and in a shopping mall, it was worth every cent.

Garlic Oyster Noodles @ RM6.

This is something like hokkien mee but with more gravy. I loved this too as the gravy was good and you might bite into the juicy oysters in your noodles.

Pumpkin Cake @ RM5.

The cake has been steamed till soft, and paired with sauce and fried shallots, it was the perfect combination.

Dried Oyster Glutinous Rice  @ RM6.

With achar on the side, it refreshes you after taking a bite from the glutinous rice.

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I have been eating out very often, and I miss home-cooked food very much.

By following a recipe book, you can whip out an awesome Kam Heong Chicken too!

My signature dish from now on. ^_^v

If I can do it, you can do it too!

Ingredients:

i. Pieces of chicken, best to use chicken thighs. There are about 9 pieces of chicken here. Marinate the chicken for 30 mins, I used a small spoon of salt + black pepper powder.
ii. Curry leaves
iii. Dried shrimps (chopped into smaller pieces)
iv. Pounded small red onions (about 7 pcs)
v.Chopped garlic (about 6 pcs)

The main super star - the sauce.

I don’t really have an exact measurement of amount, but you can go by heart too. Here I used (for 9 pcs of chicken)

i. 2 tablespoons of meat curry powder
ii. 1.5 tablespoons of oyster sauce
iii. 1 tablespoon of light soysauce
iv. 0.5 tablespoons of sugar
v. 1 tablespoon of dark soysauce

Mix the sauce.

Ok, now you are ready to go.

Heat up some oil in the wok, then dump in the chicken. I coated the chicken with some corn flour to avoid oil splattering out from the wok.

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Being a frequent eat-out (which is almost 95%), I do cook sometimes with the 5% of remaining time.

Today, I am going  a very simple recipe which not much ingredients, easy and tasty!

The fried spaghetti with chicken chinese style.

Ingredients for 2:

1. 2 eggs
2. minced garlic
3. pre-cooked spaghetti
4. marinated chicken and peel prawns.

You can marinate the chicken with soy sauce, sesame oil, and black pepper, at least an hour or 30 mins before your cooking.

1. Fried the egg and chicken first. Then set aside on plate, so the chicken won’t be overcooked in the noodles.

2. Heat the wok with oil, then dump in the garlic, after 5 secs, dump in the noodles and stir-fry. Depending on the noodles, you can pick a noodle to taste whether it is too soft or still al-dente. Add about a teaspoon of salt for flavor. Continue to stir fry for about 3 mins then add in the chicken. Continue for about 3 minutes and add in dark soy sauce to blacken the noodles.

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