Author Archives for Geraldine's Kitchen Journey

About Geraldine's Kitchen Journey

A simple woman who has a strong passion for cooking and baking. Amidst all setbacks, she is determined to keep going.

Chinese Spinach with Salted Egg and Century Egg

Creamy Salted Egg Yolk , hmmm yum!

We never fail to order this dish whenever we dine at Dian Xiao Er. We just love the garlicky and creamy broth of this vegetable dish. Even my youngest son who is not really much of a veggie lover will easily finish it and would asks for more. So even we are just a family of four, we will definitely go for large size. So today I passed by the grocery and saw this vegetable, and thought why not try to make this dish and surprise my family! So here is my version of it. Hope you will like it. Feel free to half the recipe if you find my serving too much for your family.

Ingredients

  • 500g Chinese Spinach or Phuay Leng (2 packs) – Cleaned, Drained and chopped
  • 5 Fragrant Garlic bulb (pls refer to the picture below) – Sliced
  • 320g Chicken Broth (updated)
  • 9g Sugar
  • 30g oil
  • 2 century egg (chopped)
  • 4 salted egg yolk – steamed and mashed

Method

  • In a heated sauce pan – medium low fire, add the broth followed by the mashed salted egg and sugar, stir thoroughly until the mixture is a little bit thicken. add the century eggs. Turn off the heat.
  • In a heated wok, drizzle the oil . Fry the garlic and set aside.
  • With the remaining used oil, stir fry the vegetable, add in the salted egg yolk mixture, Cook for 1-2 minutes. Turn off the heat and serve hot.
Yum!

Potato and Luncheon Meat in Sweet Ketchup Sauce

simple comfort food

This is a comfort food that my children loves. It has been their favourite from then and now. It is easy to make yet flavourful. This dish would definitely make your kids finished their meal in no time.

Ingredients

  • 635g potato cubes
  • 15g oil + 15g
  • 75g minced yellow onion
  • 50g chili garlic sauce
  • 110g tomato ketchup
  • 120ml water
  • 15g sugar
  • 1 can of luncheon meat (cut into cubes)

Method

  • Coat your potato cubes with 15g oil, airfry it for about 10-12 minutes at 180 degree celsius. Stir every 5-6 minutes. You may choose to fry it on a pan but that would require more oil. Set aside.
  • In a heated pan, add 15g of oil and sauté your minced onion for about a minute or two. Add in the luncheon meat, stir and fry for about 3-4 minutes or until you can smell the fragrance coming out from the luncheon meat.
  • Add in the potatoes
  • Add the water, ketchup and garlic sauce, followed by the sugar. Stir to combine
  • Serve hot with steaming hot rice.
pan frying the luncheon meat with the minced onion
Happy Meal Again For My Children 🙂

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