Chicken & Potato Dry Curry 马铃薯鸡肉干咖喱

Skip the blender, pestle and mortar, this is my quick and easy way to prepare Potato & Chicken Curry at home. It can be served with rice on its own or use as fillings for pastry, steamed bun, bread, curry puffs and many more. 

I'm using Dancing Chef yellow curry paste in this recipe, it's mildly spicy, even my boy who doesn't eat spicy food loves it. And the best thing is....these convenient blends contain no MSG, preservatives or artificial colouring. :)

Curry Bread Recipe >> 咖喱面包食谱

Curry Bread Recipe >> 咖喱面包食谱

Ingredients: 材料

100g Chicken Breast Meat, diced small/ minced 鸡肉碎 100克

160g cooked Potato 马铃薯 160克
(Peeled, diced, steamed for 20 minutes or until softened.马铃薯去皮，切小，蒸20分钟或至软）

15g Shallot, finely chopped 小葱头 15克，剁碎

2.5 tbsp/ 40g Dancing Chef Yellow Curry Paste 咖喱酱 40克
(if you're using other curry paste, adjust the seasoning accordingly. 不同牌子的咖喱酱味道不同，需自行调味)

1 tbsp Coconut Milk 椰浆 1汤匙

3 tbsp Water 水 3汤匙

Some oil for cooking 油 适量


(A): 腌料

1/2 tsp Corn Flour 玉米粉／粟粉 1/2 小匙

1/4 tsp Sesame Oil 麻油 1/4 小匙

1/2 tsp Soy Sauce 酱油 1/2 小匙

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:
步骤

1. Put chicken meat in a bowl, add in (A), mix well and let marinate for 30 minutes. 
鸡肉加入腌料，拌均，腌至少30分钟。

2. Heat some oil in a skillet. Add in shallot, cook until fragrant. Add in chicken meat, stir fry until half cooked. Add in potatoes, stir fry until the chicken meat is fully cooked. 
烧热少许油，爆香小葱头。加入鸡肉，炒至半熟，加入马铃薯，炒香。

3. Add in curry paste, coconut milk and water. Bring to boil, reduce heat and simmer until the sauce is thicken. Remove from heat. Served with rice on its own or use as fillings for pastry, steamed bun, bread, curry puffs and many more. 
鸡肉熟透后，加入咖喱酱，椰浆和水。煮滚后转小火焖煮至收汁，即可。这马铃薯鸡肉干咖喱很香，味道不会辣，小朋友都可以吃。可以配饭或用来做包点的馅料。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Cantonese Style Steamed Fish 港式蒸鱼

Cantonese style steamed fish is a classic and popular dish, a fast and tasty way to prepare white fleshed whole fish or fillet. It takes only 8 minutes to steam a whole fish. 

This light steaming method retain the moisture in the fish, that make it so tender and tasty. Drizzle in fragrant hot oil and savoury sweet sauce, this is something that would make you want to eat more rice!  

Ingredients: 材料

1 medium size Grouper Fish or any kind 鱼 1条

1/4 tsp Salt 盐 1/4 小匙

1/2 tbsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1/2 汤匙

2 stalk Spring Onion (white part) 葱段 2支，用白的部分

4 slices Ginger 姜 4片

Some Shallot Oil 葱油 适量

Sauce: 酱料

1 tsp Brown Sugar 黄糖 1小匙

1 tsp Sugar 细砂糖 1小匙

1/2 tsp Sesame Oil 麻油 1/2 小匙

1.5 tbsp Light Soy Sauce 酱油 1.5汤匙

2 tbsp Water 水 2汤匙

Some Chinese Coriander, Spring Onion and Red Chilies for garnishing 青葱，芫荽，红辣椒 适量

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Clean and pat dry the fish with kitchen towel. Rub salt and cooking wine all over the fish. 
把鱼洗干净后抹干。抹上盐和绍兴花雕酒。

2. Insert spring onion (white part) and ginger into fish belly. Cover with cling wrap and let it marinate in the fridge for an hour.
葱段和姜塞进鱼肚里。用保鲜纸盖上，放进冰箱腌1小时。

3. Remove the fish from the fridge, return to room temperature. Steam on high for 8 minutes.
取出鱼，回室温。大火蒸8分钟。

4. Discard the liquid underneath the fish. Heat some shallot oil in a pan. Place some spring onion on the fish, pour the hot oil on the fish. 
鱼底部的水倒掉。烧热葱油，放少许青葱在鱼肉上，淋上热油。

5. While the pan is still hot, pour in the sauce. Pour the heated sauce over the fish, garnish with spring onion, coriander and chili, serve right away.
把酱汁倒入热锅里烧热后淋面。摆上青葱，芫荽和红辣椒，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，或追随 Instagram: mfa_dingoozatfood ，不要错过最新食谱发布。
If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

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Crispy Spiced Fish Finger 香脆鱼柳

Homemade fish fingers aka fish sticks have more fish, more flavour and more crunch than shop bought. Usually served as side dish or finger food. My homemade recipe can be done in three ways - air-fried, pan-fried/ deep fried or oven baked. 

Well, finger food is always a winner with kids. I started making fish finger for my boy when he was a toddler. I started with a basic one with just simple seasoning. You may check out the details here >> Basic Crispy Fish Finger recipe  (<< tap the link to view recipe).

This time, I used frozen fish instead of fresh fish fillet. And so, I have added some natural spices to enhance the flavour. I have got some NOMU spices, the spices from South Africa. As usual, when I select ingredients, I would read the label to make sure there's no added MSG and artificial additives, these NOMU spices met my requirements. :) 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译或 点击进入 》中文食谱 》

Ingredients:
(Yield 2-3 servings)

170g Fish Fillet (Cut into 1 inch stripes) 

(A)

*NOMU Sea Salt, add to taste  

*NOMU Rainbow Pepper/ Black Pepper, add to taste

*NOMU One For All Seasoning, add to taste

1/8 tsp Garlic Powder  

1/4 tsp Olive Oil


(B)

50g Bread Crumbs/ Japanese Panko

1 tsp NOMU Poultry Rub*

A dash of Curry Powder 

A dash of Ground Turmeric


*NOMU spices is available in various Fairprice Finest and hypermart stores islandwide. 

~~~~~~~~~~~~

1 Egg (beaten)

3 - 4 tbsp All Purpose Flour or just enough to coat the fillet

Cooking Oil for frying

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. Dry fish fillet with kitchen towel. Add in (A), coat well and let marinate for 15 minutes. 

Love this NOMU ONE FOR ALL seasoning.
It's so aromatic, you can simply add this into any dishes.

2. Dust the fillet with some flour.

3. Dip fish fillet into the egg until it's completely covered with egg.

4. Add all ingredients (B) in a bowl, mix well.

This is NOMU Poultry Rub.
Besides roast chicken/ ribs, this Poultry Rub can be added in bread crumbs to enhance the flavour.
It's well blended, so convenient to use. 

5. Dip fish fillet into bread crumbs mixture until it's completely covered with bread crumbs.

Air-fry Method:

1. Grease fryer's pan with olive oil. Place fillet and gently press to flatten. Repeat same steps for all the fillet.

2. Spray a little olive oil on the fillet.

3. Air fry for 8 minutes.

Pan-fry Method: 

1.  Heat oil in a frying pan. Add in the fillet and cook 2-3 minutes on each side or until cook through, golden and crisp.

*Do not over-cooked the fillet to remain the moist in the fillet.

Oven Baked Method: 

1. Preheat oven 180'C, bake for 15-18 minutes. 

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Crab Meat Egg Drop Soup 蟹肉蛋花汤

Egg drop soup is a Chinese soup of wispy beaten eggs in boiled broth. Condiments such as peas, corns, seafood or meat are optional, but commonly added to the soup for greater flavour. 

Whenever I brought my kid to the wet market, he would "drag" me to the fish stall to buy seafood. Happened in June holiday when the boy accompanied me to the market, he spotted flower crab and told me to cook crab meat soup for him. Well, this is something that I would never include in my school holiday menu because I don't want to spare so much time in the kitchen removing flesh from the shell. But, he insisted and promised he would wait patiently for the delicious crab meat egg drop soup. And so, I have cooked this and the boy loved it so much! 


Ingredients: 材料

(A) To prepare the broth: 上汤材料

2 Flower Crab 花蟹 2 只 

2 cloves Garlic, peel and sliced 蒜头 2瓣，切片

4 slices Ginger 姜 4片

1 Shallot, peel and sliced 小葱头 1粒，切片

800ml Chicken Broth 鸡汤 800毫升

2 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 2汤匙

200ml Water 水 200毫升


To prepare 1 serving of egg drop soup: 蛋花汤材料（一人份）

70g Crab Meat 蟹肉 70克

300g Homemade Broth (A) 上汤 300克

1 tbsp Frozen Green Peas 青豆 1汤匙

1 tsp Shallot Oil 葱油 1小匙

1 Egg 鸡蛋 1粒

Salt and pepper, add to taste 盐和胡椒粉 适量

Some Coriander 芫荽 少许


Corn Starch Solution: 将以下材料混合均匀，备用。
喜欢浓稠的汤，可以加多一些玉米粉／粟粉
Mix all ingredients in a small bowl. Add more corn flour if you like thick soup.

1 tsp Corn Flour 玉米粉／粟粉 1小匙

2 tsp Water 水 2小匙

1/2 tsp Fish Sauce 鱼露 1/2 小匙

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

Prepare the broth:
准备上汤

1. Heat oil in a pot, add in garlic, ginger and shallot, fry until fragrant.
锅里烧热油，加入蒜头，姜和小葱头，爆香。

2. Add in chicken broth, Shao Xing wine and water, bring to boil. Add in crab, reduce heat to medium, cover and cook for about 10 minutes or until cooked. 
加入鸡汤，绍兴花雕酒和水，煮滚。加入花蟹，盖上，中火煮10分钟左右或至熟。

3. Take out the crab and let it cooled for 5 minutes. Remove the crab meat and return the shells into the pot, bring to boil, reduce heat, cover and simmer for 30 minutes. Strain and reserve the broth. 
取出花蟹，待凉后取肉。蟹壳放入汤里，煮滚后盖上继续焖煮30分钟。过滤，上汤备用。

Prepare the Egg Drop Soup:
准备蛋花汤

4. Add 300g broth into a saucepan. Add in peas and bring to boil.
锅里加入300克上汤。加入青豆，煮滚。

5. Add in shallot oil and crab meat, stir in corn starch solution. Add salt and pepper to taste, stir in beaten egg and remove from heat immediately. Do not overcooked the egg. Garnish with coriander and serve warm.
加入葱油和蟹肉，拌入勾芡材料。加盐和胡椒粉调味，拌入已打散的鸡蛋，立刻熄火。加芫荽，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!