We decided to cook meals everyday from now on. It has been 4 days since we have home-cooked lunch and dinner. Hmm... deciding what to cook everyday is not as easy as I thought it would be.. especially we want to be as healthy as possible. Luckily, we can ask google for everything :-D It's a bit tiring but it's a good opportunity for us to learn more healthy cooking and stay healthy, hopefully :-)
So what we had cooked so far? Our menu was...
Sat: ABC Soup
Honey Baked Chicken
Stir-Fry Beansprout (Tau Miu)
Pan-fried Sole Fillet with Butter Lemon Chives Sauce
MaPo Tafu
Steam Yau Mak
Sun: Beet Root Soup
Meatless Bolognese Spaghetti
Mon: Old Cucumber soup
Apple Cider Vinegar Baked Chicken
Steam Yau Mak
3-Cup Claypot Mushroom with Egg Tofu
Pan-fried Sole Fillet with non-spicy Salsa sauce
Brocolli
Tue: Snow Pear Soup
Basic Baked Chicken Drummet with Carrot
Tomato Scrambled Egg
Claypot Bitter Gourd Chicken
Brocolli
80% of our menu were first attempts. :-p
We have some misses, and some hits. Apple Cider Vinegar Baked Chicken turned out to be too tangy for cw. The Butter Lemon Chives Sauce was on the sour side because I used too much lemon juice and not enough butter. Stir-frying beansprout with big fire quick stir yields a much drier version which is too dry.
This is also our first time using sole fillet, turned out to be better and easier to handle than dory fillet we always use in the past. Clayport mushroom was nice and easy to cook. Clayport bitter gourd was nice too, but the bitter gourd is still more bitter than I thought after the salt treatment (rub salt on flesh and wash away). Snow pear soup is quite sweet, and I was told I could have add more salt to reduce the sweetness :p Beet root soup is different from I imagine, as it was not a pink soup, it was a clear soup. Tasted like white radish soup but better. We will definitely cook it again.
Pan-Fried Sole Fillet
Coat fillet with flour sprinkled with ground black pepper & salt. Add butter to pan, and add the fillet. Pan fry until fillet is slightly brown on both side.
Honey Baked Chicken
Marinate chicken with honey, soy sauce, sesame oil, pepper & salt overnight. Bake in preheat oven, on bed of onion, at 230C for 35 min. Remove onion
Note: the chicken was a bit burned on surface, hence the total time may be reduced.
3-Cup Claypot Mushroom with Egg Tofu
Heat sesame oil in claypot, add ginger & onion. Stir-fry until fragrant, add mushroom & carrot, stir-fry briefly. Add light soy sauce, shao hsing wine, tauchu paste & mushroom water. Stir evenly, and bring the sauce to boil. Add in egg tofu, then cover the lid and let simmer for 5 min.
Note: Spring onion, dark soy sauce and sugar were omitted from original recipe, added tauchu paste and egg tofu instead.
Claypot Bitter Gourd Chicken
Marinate the chicken with light soy sauce, dark soy sauce, sesame oil and pepper. Heat sesame oil in claypot, add crashed fermented black bean and tauchu paste. Stir-fry quickly (tend to get burned very fast). Add garlic, ginger, chicken and bitter gourd. Stir-fry until chicken no longer pink. Add a bowl of water, sugar and dark soy sauce. Bring to boil, add shao hsing wine, cover the lid and let simmer for 15 min.
Non-spicy Salsa Sauce
Stir-fry onion and garlic in pan. Add cubed tomato, cubed carrot and stir-fry until all ingredients are soft. Add pepper and salt to taste.