Source: 鹽漬檸檬醃雞翅 – 愛料理
Stir fry bitter gourd with chicken. I only knew how to appreciate bitter gourd in recent years. When I was a child I always wonder why would people eat such bitter food? Now bitter gourd is my favourite vegetable and is a must have in my fridge. Stir fry with eggs, omelette style, yong tau hoo style, soup, stir fry with roasted pork and the list goes on. I made mine with lots of gravy as it goes really well with rice.
Stock or water
Marinate chicken pieces with sugar, soya sauce, wine, sesame oil and corn flour for at least 4 hours.
Stir fry chicken for about 2 minutes over high heat. Remove chicken and stir fry bitter gourd.
Add the ginger, garlic and shallots, spring onions and black beans and stir fry with the bitter gourd for 2 minutes.
Add stock and bring mixture to the boil and reduce the heat. Cover and simmer for 3 minutes until chicken is cooked through. Sprinkle spring onion before serving.
Red chilli (optional)
Salt and pepper
Sift flour and baking powder and add salt and pepper. Stir in water to obtain a thick batter.
Add prawns, shallots, corn and spring onions and chilli to the batter. Mix well.
Fry the fritters until both sides are browned.
Options for fritters: seafood or vegetables.
DARK CHOCOLATE SOUFFLE. I love souffles. The ingredients and methods are simple and i wonder why it took me so long to decide to make them. Souffles are soft and fluffy and i’m sure it goes very well with ice cream. Will definitely make these again and make sure that i have ice cream that day.
I used Ghirardelli unsweetened cocoa powder to coat the ramekins as that’s what i have in my pantry.
Will make these souffles again and will add some brown sugar to the cocoa powder or sweetened cocoa powder to coat the ramekins to add some sweetness to it.
Replaced castor sugar with brown sugar. Not sure about the fat content but i used whipping cream instead of double cream but the souffles turns out fine.
I made 6 souffles with smaller ramekins, the recipe says serves 2 with bigger ramekins.
. a knob of butter
. 1 tbsp of cocoa powder
. 90g dark chocolate
. 1 tbsp of double cream
. 3 eggs, separated
. 2 tbsp of caster sugar
. Preheat an oven to 200°C.
. Grease two 250ml ramekins with the softened butter.
. Dust cocoa powder into the ramekins to stick to the butter.
. Melt the chocolate and double cream gently in a microwave.
. Whisk the egg whites until you have stiff peaks then add the sugar and whisk again.
. Add the egg yolks to the chocolate mix, once it has cooled down a little.
. Fold the whisked egg whites to the chocolate mix in two batches.
. Divide the mix between the 2 ramekins and run a finger round the rim of the ramekin to clean it and allow it to rise evenly.
. Bake for 10-15 minutes until risen and just set.
. Remove from the oven, dust with icing sugar and serve.
BASIC CREPES. Very simple to make and freeze well. Love crepes, can be a dessert or snack.
. 1 cup all-purpose flour
. 2 eggs
. 1/2 cup milk
. 1/2 cup water
. 1/4 teaspoon salt
. 2 tablespoons butter, melted
. In a large mixing bowl, whisk together the flour and the eggs.
. Gradually add in the milk and water, stirring to combine.
. Add the salt and butter, beat until smooth.
. Heat a lightly oiled griddle or frying pan over medium high heat.
. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
. Tilt the pan with a circular motion so that the batter coats the surface evenly.
. Cook the crepe for about 2 minutes, until the bottom is light brown.
. Loosen with a spatula, turn and cook the other side.
. Serve hot.
Big yum! I used organic eggs and they are simply delicious.