Monday, February 22, 2010
Friday, February 19, 2010
There maybe other variations or ways of cooking this dish but the simplicity of its taste and its comforting treat will be carried through wherever it's served.
How to make: Saute onion, garlic and ginger in canola oil until fragrant. Add in chicken and stir-fry until it turns brown. Season with salt, pepper and fish sauce. Stir-fry for 2 more minutes. Add sufficient amount of water (just enough to cover and cook the chicken). Allow to boil and simmer until the chicken is almost done. Add in green papaya or chayote (cut into wedges) and cook until tender. Turn off the heat then add spinach leaves. Serve immediately.
Thursday, February 18, 2010
Wednesday, February 17, 2010
Tuesday, February 16, 2010
Monday, February 15, 2010
How to prepare: Cut tofu into small squares, coat with corn flour and egg then fry until it turns slightly brown. Set aside. Saute onion and garlic in 2 tbsps olive oil until fragrant. Add 250 g boneless chicken (cut into cubes), stir- fry until it turns brown. Season with salt and pepper. Add 1 1/2 tbsp oyster sauce, 1/2 cup of water, 2 small packs of golden noodle mushroom (enokitake) and 250 g asparagus. Simmer and cook until the vegetables are done. Stir in fried tofu and mix well.