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Sunday, July 19, 2009

Black Pepper Chicken Recipe | Easy Asian Cooking

Black Pepper Chicken Recipe Home Cooking Recipe
Packed with copious amount of black peppers, it does add a slight note of spiciness and wow factor to the chicken strips. Mingle together with strips of green peppers, you will be impressive of the "oomph" factor that every cook aspire to achieve!


Ingredients: 材料

1 skinless and boneless chicken breast, about 8 oz. (cut into thin strips)
1 onion (sliced)
1 green bell pepper (cut into thin strips)

Marinade :腌料
1 tablespoon soy sauce to marinade chicken

Seasoning : 调味料
1 tablespoon soy sauce
1 teaspoon freshly milled black pepper
1/4 teaspoon sugar
1/4 teaspoon Maggi seasoning
2 tablespoons oil

Method: 做法

1. Marinate the chicken strips with 1 tablespoon of soy sauce and let it stands for ten minutes.

2. Heat up a wok and add some cooking oil. Saute sliced onions in hot wok until aromatic. Stir-in strips of bell pepper and a generous sprinkling of black pepper. Stir-fry for one minute and add in the chicken strips. Continue to stir-fry until the chicken is cooked through.

3. Add in soy sauce, Maggi sauce, sugar, and continue to stir-fry until the onions are caramelized. Dish out and serve hot with white steamed rice.

Friday, July 17, 2009

Kung Pao Chicken Recipe | Easy Asian Cooking

One of the well-known chinese cuisine originating from Szechuan (Sichuan) province, live up to its spicy and pungent reputation, tinged with a hint of sweet and sour flavour. Combined diced chicken breast, dried red chilli pepper and peanuts by stir-frying and made them into in one dish, Kung Pao chicken has found its way to many Asian and United States kitchens.Named after a late chinese Qing Dynasty official Ding Baozhen(丁宝桢), the name "Kung Pao" chicken is derived from this title as palatial guardian (or 宫保 in chinese). 
Kung Pao Chicken Home Cooking RecipeDon't be intimidated by cooking Asian cuisine. The dish may looks complicated, but it's actually not when you try it out on your own.

Instead of deep-frying the chicken as called by recipe, I stir-fried the chicken in a wok, to cut down oil absorption. Some westernized version of kung pao chicken (more popular in US and Canada) have been customized to suit their tastebuds, by using vegetables (such as zucchini, red bell peppers, green bell peppers, celery, Chinese cabbage, water chestnuts, and carrots), sherry, hoisin sauce or oyster sauce. The tweak with suitable ingredients perhaps will come out with a delicious fusion of East-meet-West cuisine, making Kung Pao chicken a versatile relish.

The tangy aroma of peanuts and the earthy flavor of chicken, rounded up together with sweet, sour and spicy notes. This is the dish to satisfy our spurts of cravings and we gobbled it up!

I love Szechuan dishes (四川菜 or 川菜) for its bold flavour, with pungency and spicyness kick up the dish! Sichuan cooking features hot and numbing flavor (麻辣味), making it pretty alluring to my family's palate. Among other well-known Szechuan dishes are twice cooked pork (回锅肉), mapo tofu (麻婆豆腐), spicy deep-fried chicken (辣子鸡), bon bon chicken (棒棒鸡) and many others which I can't wait to try out!

Here is my endeavor with legendary Kung Bao Chicken.

Kung Pao Chicken Home Cooking Recipe

Ingredients : 材料

2 boneless, skinless chicken breasts, cut into bite-sized pieces (cubed)
1/2 cup peanuts (or cashewsnut)
8 small dried red chillies, soaked, seeds removed, chopped (or alternatively fresh red chilli peppers, quantity as desired)
1 slice peeled fresh ginger, chopped
4 cloves garlic (minced)
3 tbsp of spring onions (scallions), chopped
vegetable oil for stir-frying

Marinade : 腌料
1 tbsp soy sauce
1 1/2 tbsp cornstarch, mixed with 1 1/2 tbsp water

Seasoning : 调味料
2 tbsp soy sauce
1 tbsp chinese rice wine vinegar (or shaoxing wine, Westernized version call for dry sherry)
1 tsp granulated sugar
1 tsp cornstarch
1/2 tsp salt
1 tsp sesame oil

Method : 做法

1. Combine the bite-sized chicken with the marinade ingredients, then adding the cornstarch in a bowl, toss to coat. The chicken left to marinade for 30 minutes.

2. Prepare the seasoning in a small bowl and set aside.

3. Stir-fry 1/2 cup of peanuts in a hot wok with vegetable oil until golden brown and crispy. Drain and set aside.

4. Chinese wok is heated on a high flame, until the wok is quite hot. A swish of the ladle spreads a couple of teaspoons of vegetable oil, then the chicken is flash fried in the hot oil to bring out the flavor (for 2-3 minutes until the chicken cubes no longer in pink color, but not so long that it loses its juices or tenderness). Remove chicken from the wok, drain and set aside.

5. Add 2 tbsp of vegetable oil in the wok. When the oil turn hot, add dried red chillies (or alternatively red chilli peppers) and stir-fry briefly until they turn dark red colour. Then add the chopped ginger, minced garlic and the pre-fried chicken to the wok, stir constantly until aromatic. Then add the prepared seasoning to the wok, then stir until the gravy is thickened. Add in the peanuts and lastly spring onion. Serve hot, the dish goes well with piping hot rice.

Thursday, July 16, 2009

Bitter Gourd with Mushrooms & Chicken Recipe | Easy Asian Cooking

A simple low carb and diabetic recipe for healthy eating, taking advantage of bitter gourd's therapeutic and curative properties.
If you are looking for simple dish that could satisfy your comfort food craving, I think you have found it. Bitter gourd, mushroom and chicken are all the ultimate comfort food with ultimate budget.

As it approaches end of the week, my storage in fridge is almost cleared. It appear to me that the idea of having the remaining vegetables (consists of bitter gourd, chicken breast, carrot, spring onions, water chestnuts) combined in this dish is the greatest ever!

As the name implies, bitter gourd (bitter melon) is a vegetable-fruit that is bitter in taste. If you find yourself not used to bitter taste, clean it in cold running water and brush it with soft vegetable brush, then soak in in salt water for about half an hour before cooking to lessen the bitter flavor. But if you can generally take bitter taste, try it! At least for all its healthful virtues, in the fact that it help to improve diabetic and toxemia conditions. It contains a hypoglycaemic or insulin-like principle (designated as 'plant insulin'), which have been found highly beneficial in lowering the blood and urine sugar levels. In addition to this, it offers excellent medicinal virtues for ailments such as blood disorders, cholera, improve energy and stamina level, alleviate eye problems, treatment of a hangover (for its alcohol intoxication properties), as a immune booster, constipations and piles, improve psoriasis conditions and respiratory disorders.


Ingredients : 材料

300g boneless, skinless chicken breast, chopped into bite-sized pieces 300g 去骨鸡胸肉,切成鸡丁状
200g bitter gourd 200g苦瓜
2 tbsp oil 2大匙油
1 tbsp chopped garlic 1大匙蒜茸
50g carrot, cut into 3cm long strips 50g红萝卜,切成3公分条状
5 water chestnuts, sliced 5粒马蹄,切片
3 dried chinese mushrooms, soaked and sliced thick 3片冬菇,浸软,切厚片
3 dried red chilli, soaked, seeded and shredded 3条干辣椒,浸软,去籽,切丝
2 stalks spring onions, cut into sections 2棵青葱,切段,约3公分长

Marinade : 腌料
1/2 tsp salt 1/2小匙盐
Dash of pepper and sesame oil 少许胡椒粉和麻油
1 tsp light soya sauce 1小匙生抽
1 tbsp corn flour 1大匙粟粉
1 tbsp water 1大匙水

Seasoning : 调味料
2 tbsp oyster sauce 2大匙蚝油
1 tbsp light soya sauce 1大匙生抽
3/4 tsp salt 3/4小匙盐
1 tsp sugar 1小匙糖
1/4 tsp pepper 1/4小匙胡椒粉
1/2 tbsp sesame oil 1/2大匙麻油
1 tsp corn flour 1小匙粟粉
150ml water 150毫升水

Method : 做法

1. Season chicken with marinade for 30 minutes.

2. Cut bitter gourd into half, length-wise and scoop out the red seeds and cottony pith with a spoon edge. Cut into thick slices with approximately 3cm length.

To get rid of bitter juices of bitter gourd, sprinkle a pinch of salt over the cut slices. Toss slices around in the salt and leave to stand for at least a minute to remove bitterness, wash the slices under running cold water and slightly squeeze out juices. Drain the bitter gourd slices.

3. Heat oil and fry chicken for 1–2 minutes. Dish and drain.

4. Saute chopped garlic with remaining oil until fragrant. Add in bitter gourd slices and mushrooms and stir-fry. Pour in seasoning and bring to boil. Cover the wok to simmer for 2–3 minutes. Cook until bitter gourd is limp or to desired softness.

5. Return chicken to the wok and add in water chestnuts, carrot and chilli. Cook for 5–6 minutes or until sauce is thick. Add spring onions then dish out and serve.

Friday, July 10, 2009

Thai Style Deep-fried Fish Fillet Recipe | Easy Asian Cooking

The heady pungent smell of Thai basil leaves and the mild flavor of dory fish make this Thai deep-fried fish fillet with basil leaves coating an exquisite Thai specialties.

Thai Style Deep-fried Fish Fillet with Basil Leaves Home Cooking RecipeMy eyes and ears perked when I read basil leaves used in deep-fried fish fillet. With lovely pictures and straightforward instructions in Chef Phang Fah's cookbook, it make me wish I could seriously devour the food within! Hence, I picked some home-grown Thai basil leaves from my hometown yard days ago and decided to give it a whirl!

Basil is a culinary herb prominently featured in Italian cuisine and also in Southeast Asian cuisines (Thailand, Vietnam, Laos), with a strong, pungent and sweet smell. As opposed to Mediterranean basil (sweet basil) that is commonly used in Italian cuisine, Thai basil have a anise-like flavour, with more assertive and stronger taste. My mum call it 九层塔 (literally "nine-layer-pagoda") in Chinese. To be frank, we have no idea on chinese origins of "basil leaf".

I used basil leaves in its raw state, as it provides the more dominant flavour in the finished dish. But if you find yourself in dire need and without fresh basil, use 1/3 the amount of dried basil substituted for fresh. But do keep in mind that you will never get full flavor when using dried basil.

A white fish such as dory or cod works well because the mild flavour of the meat allows the basil to showcase its attractions, where the addition of basil can leave the dinner spellbound. Or you can use any fish fillet or frozen fish instead.

If you are a basil-fanatic, or just wondering on the flavours that basil leaves will impart, you may want to give the below recipe a try!


Ingredients: 材料
1 tbsp shredded ginger 1大匙姜丝
30g Thai sweet basil leaves, shredded 30g九层塔,切成丝
500g fish fillet 500g鱼肉,切成粗条状
1 egg 1粒蛋

Marinade: 腌料
1/2 tsp salt 1/2小匙盐
1/2 tbsp shaoxing wine 1/2大匙绍兴酒
Dash of sesame oil and pepper 少许麻油和胡椒粉
1 tbsp corn flour 1大匙粟粉

For Coating : 干粉料
5 tbsp plain flour, mixed with 5 tbsp corn flour 5大匙面粉,加入5大匙粟粉拌匀
5 cups oil for deep-frying 5杯炸油

Method : 做法

Thai Style Deep-fried Fish Fillet with Basil Leaves Home Cooking Recipe
1. Combine all ingredients and marinade, season for 30 minutes.

2. Coat seasoned fish fillet with flour mixture and deep-fry in hot oil until golden brown and crispy. Dish and drain.

3. Serve hot with Thai chilli sauce.

More on  Healthy Easy Food Recipes 

Thursday, July 9, 2009

Salted Chicken in Glutinous Rice Wine Recipe | Easy Asian Cooking

A low fat recipe with kampung chicken, tinged with the sweetness of Glutinous Rice Wine and the fiery, pungent flavour of fresh ginger. This ginger-enriched dish also consumed during confinement to expel winds afterbirth.
Salted Chicken in Glutinous Rice Wine Home Cooking Recipe
Rice Wine (mijiu, 米酒) is a clear and sweet chinese rice wine (like Japanese sake) made from glutinous fermented rice, drunk as a beverage or used in cooking exclusively in East and Southeast Asian countries. It is categorized as a form of chinese "yellow liquor"(huangjiu or 黄酒).

My hubby bought me a bottle of glutinous rice wine when I was in confinement 2 years ago and it was left unattended in my kitchen cabinet after the confinement. I decided to use it for my cooking when I'm trying to keep up with what's in the kitchen weeks ago. I bumped into this recipe and was happily give this a whirl, wondering on the medley of flavors that would be produced from!

Salted chicken that is imbued with the sweetness from Glutinous Rice Wine is juicy, tender on throats, sweet (but not overly sweet), zingy and full of bright and vibrant flavor! Shredded ginger round out the flavors, giving the kampung chicken a good kick!


Ingredients : 材料
1 kampung chicken, cut into half and cleaned 1只甘榜鸡,开半,洗净
1/2 tsp sesame oil 1/2小匙麻油
2 tsp salt 2小匙盐
1/2 tbsp oil 1/2大匙油
2 tbsp shredded ginger 2大匙姜丝
300ml glutinous rice wine 300ml糯米酒/黄酒

Seasoning : 调味料
1/2 tsp salt 1/2小匙盐
1/2 tsp sugar 1/2小匙糖

Method : 做法

Salted Chicken in Glutinous Rice Wine Home Cooking Recipe
1. Stir-fry sesame oil and salt in a wok at low heat until fragrant. Dish up and rub all over the chicken. Put into fridge and marinate for 6 hours.

2. Steam the marinated chicken at high heat for 25 minutes or until cooked. Remove and cut into serving pieces.

3. Heat up oil and saute shreded ginger until fragrant. Add in glutinous rice wine, seasoning and bring to boil. Pour over chicken and serve.

Wednesday, July 1, 2009

Snow Fungus & Fish Maw Soup Recipe | Easy Asian Cooking

A hearty and healthy fish maw soup. This chinese soup is a rich mixture of fish maw, prawn, canned bai lin gu (Pleurotus ferulae mushroom,百灵菇), snow fungus, water chestnuts and carrot, made this a great meal on its own.

Snow Fungus and Fish Maw Homemade Soup Recipe
Am currently yearning for "uncommon" soup, and I decided to cook snow fungus & fish maw soup when stumbled upon this recipe. I have been intrigued sometimes ago to simmer some kind of soup which resemble texture of sharkfins soup , apart from my commonly simmered soups with melon, radish, carrot, corn, lotus root, dried scallop, chinese herbs etc.

Soup have always been the mainstay of my family meals, as this is the easiest dish to imbibe especially for my daughter. After hours of simmering, all the essense of the ingredients must have been incorporated into the soup and this ease body digestion.

To make it flavourful (for extra oomph), I added in some spiced vinegar (黑醋) and it's really stimulating the appetite upon first sip of soup!

Fish maw (large fish gas bladder, in chinese 魚鰾,花膠) is usually served braised or in stews, and mostly used in soups. It often served in chinese households during chinese new year and is considered a food delicacy in some Asian cultures and one of the luxury ingredients in chinese cuisine. Fish maw is regarded as a nourishing tonic which is said to promote blood circulation and general health.

Fish maw need to be soaked for an hour until it's pliable, then rinse and scrub clean. If you're not comfortable with fishy odour (which most of us do!), the pre-soaked fish maw then bring to boil with a stalk of spring onion, a slice of ginger and half a litre of water, for roughly 10 minutes. Then remove the fish maw and shred.


Ingredients : 材料

1 tsp oil 1小匙油
1 tbsp shaoxing wine 1大匙绍兴酒
50g fish maw, soaked until soft and shredded 50g 鱼鳔,浸软,切丝
1 piece canned bai lin gu,shredded 1块罐头百灵菇,切丝
1 piece snow fungus, soaked and cut into small pieces 1朵雪耳,浸软,切小块
6 water chestnuts, peelded and shredded 6粒马蹄,去皮,切丝
1 small carrot, peelded and shredded 1小条红罗卜,去皮,切丝
150g prawn meat 150g虾仁

Seasoning :

1 tsp salt 1小匙盐
1 tsp chicken stock granules 1小匙鸡精粉
1/2 tbsp light soya sauce 1/2大匙生抽
2 tbsp shaoxing wine 2大匙绍兴酒
1 tsp sesame oil 1小匙麻油
Dash of pepper 少许胡椒粉
1000ml water 1000ml水
2 tbsp corn flour, mixed with 4 tbsp water, for thickening
2 egg white, beaten 2粒蛋白,打散

Method : 做法

1. Heat up oil, add in shaoxing wine and followed by all the ingredients and seasoning. Bring to boil and then simmer at low heat until all vegetables are cooked.

2. Thicken with corn flour water and then mixed in beaten egg white. Serve hot.

More on  Healthy Easy Food Recipes 


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