Chinese Cuisine

Potato with minced meat

Potato minced meat, our kind of comfort food. This is a dish that is good to go either with porridge or rice. Just two simple main ingredient yet it would give you so much appetite. Sometimes I would use beef, sometimes pork. Either of the two, you would still end up eating more. =)

Ingredients

  • 2 big potatoes (sliced )
  • 350g minced meat ( beef or pork )
  • 2 minced shallots
  • 1 tsp minced garlic

Gravy

  • 1 cup water = 240g
  • 1 tbs oyster sauce
  • 1.5 tsp sugar
  • 2 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp potato starch

Method

  • Mix all the gravy together and set aside
  • In a heated wok at medium hight heat, drizzle enough oil to fry the sliced potato. Add in the potato when the oil is hot. Use a chopstick to check the oil. Bubbles surrounding the wooden chopsticks indicate that the oil is ready. Fry until the potatoes are golden brown or tender. Lay the cooked potatoes on a kitchen towel to soak up excess oil . Remove the excess oil and leave just about 2 tbs oil in the wok
  • Add in the minced garlic and shallots . Stir- fry until fragrant
  • Add in the minced meat. stir fry until all the meat becomes light brown or cooked through. Break up meat chunks into bits.
  • Add in the sauce, followed by the potatoes. Let it come to boil. Turn down the heat and let it simmer for about 1-2 minutes.
  • Serve hot with steamed rice or porridge.

Salt and Pepper Prawn

This is another fantastic dish that is both simple and scrumptious. With only a few basic ingredients from your kitchen, you can easily whip yourself up with a satisfying meal. The way that the spices coat the outer layer of the well fried prawn is absolutely worth getting your hands dirty for, in fact I couldn’t help but lick my fingers to lap up that flavourful goodness. I always keep the shells on for such dish, as they provide additional flavour which gives your dish a more complex profile, but its really up to you.

Ingredients

  • 350g prawn ( washed and pat dry, antenna removed, deveined, slit the back open, shell intact)
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper + extra for topping
  • 1.5 tbs potato starch
  • thumb size ginger (thinly sliced)
  • 1 tbs minced garlic
  • 30g chopped spring onion + extra for topping
  • 2 big red chili (sliced, not deseeded, deseed if you prefer less spicy)

Method

  • Marinate the prawn with salt and pepper. Cover and refrigerate for 15 minutes.
  • Coat the prawn lightly with potato starch
  • In a heated wok on medium high heat, add enough oil to shallowly fry the prawn. Test the oil using a wooden chopstick. Bubbles around the chopsticks indicate that the oil is hot enough to fry. Fry for about 15-20 seconds each side or until the prawn shells turn orange. Flip the prawn to the other side to continue frying. Fry until the whole prawn turns orange (take care not to overcook the prawn). Set aside on a plate layered with kitchen towels.
  • Remove any brown bits left in the oil and leave about 2 tablespoon of oil in the wok. On medium heat, stir-fry the garlic, ginger, spring onion and chilli until fragrant.
  • Turn off the fire and mix the prawn in. Serve on a dish and add a sprinkle of black pepper and spring onion on top.
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