Food experiments from my little kitchen

I cannot remember when I bought this pack of scallops but I do know it has 6 more months to expiry. Since it is Chinese New Year period, I thought it will be good to cook it for the festive season. I was trying to decide on what recipes to use for cooking the scallops and ended up pairing it with mandarin orange since I have many leftover oranges. Found a similar recipe at Martha Stewart - scallops with orange butter sauce and simplified with whatever I have in my kitchen. It was yummy and my husband was pleased. Ingredients 14 scallops (frozen/Australian) 1 mandarin orange Black pepper Salt Butter Recipe 1. After thawing the scallops, give it a rinse and pat dry using kitchen towel. 2. Season it with black pepper and salt. 3. Heat up the pan with some olive oil and pan fry the scallops for about 2-3 minutes each side. Place on the serving dish once it is done. 4. Peel the mandarin orange. Find a nice piece of the peel and cut some strips using a sharp knife. The peel w...

It has been a while since I steamed cod fish because I did not have time to go wet market to buy from our usual stall. This is a simple recipe that I used many times! Very simple steps and the ingredients are easily available at home. I think I said it quite a few times but steaming dishes are good for weekday dinners because you can prepare another dish while steaming this to save time. Ingredients 1 slice of cod 1 knob of ginger 1 Tbsp of wolfberries Chopped spring onions Soy sauce Sesame oil White pepper Water Recipe 1. Soak the wolfberries in a bowl then discard the water after it has softened. 2. Cut the ginger into strips and arrange some on the steaming dish. 3. Place the cod on the ginger strips and add some more ginger strips on top. 4. Put the soaked wolfberries on top of the cod and around the dish. 5. Put a dash of pepper on the fish and drizzle some sesame oil on it. 6. In another bowl, add in some water and soy sauce. This will be the steaming sauce. You...

Hotplate tofu is one of my favourite dish to order whenever I go Tze Char. Although I do not have the hotplate at home, I tried to recreate the dish without the hotplate and my son loves it very much. Mine is a lot simpler and sometimes I will try to clear the leftover vegetables in the dish. This time I did not have much vegetables in my fridge hence I used only the carrot. Ingredients 1 pack of egg tofu 80g minced meat Carrot Spring onions Garlic 1 egg Sesame oil Soy sauce White pepper Cornstarch  Sauce Soy sauce Oyster sauce Sugar White pepper Water Recipe 1. Marinate the minced meat with sesame oil, soy sauce, cornstarch and white pepper. Cut the carrot into small cubes and spring onions into short strips. Cut the egg tofu into small round sections. 2. Add oil and pan fry the egg tofu in a saucepan. It takes about 2-3 minutes for each side to brown. Set aside once it is done. Prepare the sauce in a bowl. 2. Heat the wok, add in the oil followed by...

I bought a pack of mid-joint wings from supermarket that day, wanting to make some baked wings. But my husband suddenly fell sick and was not feeling well. In the end, I decided not to bake as baked wings can be quite heaty. I switch to steaming the wings instead and it turned out just as yummy. Ingredients 1 pack of mid joint wings (approx 10 pcs) 2 dried shiitake mushrooms (pre-soaked) 1 knob of ginger Spring onions Marinate 1 tbsp oyster sauce 1 tbsp soy sauce 1 tsp Chinese wine  1/2 tsp sugar  Some sesame oil  Dash of white pepper Recipe 1. Prepare the marinate in a bowl and marinate the wings for 15 minutes.  2. Slice the soaked mushrooms into strips and slice the ginger into thin pieces. 3. Smash white part of spring onions and cut the spring onions diagonally into strips. 4. Place the white part of spring onions along with some ginger on the bottom of the steaming dish. 5. Arrange the chicken wings on the dish and ensure there is no over...