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Recipe: Three-Cup Squid (三杯小卷)

I have tasted Three-Cup Chicken many times in Chinese restaurants but have never attempted it at home as I thought that it must be a very difficult dish to cook. In recent times, I have seen some recipes for this dish surfacing and thought it was time to roll up my sleeves and cook it at home. I was pleasantly surprise that it is indeed an easy and quick dish to churn up.

Three-Cup Chicken is a classic Taiwanese dish that has a well-balanced taste with strong aroma brought by the combination of the seasonings. Have you ever wonder why this dish is called Three-Cup? The name is derived from the equal parts of these three ingredients; soy sauce, Chinese wine, and sesame oil, to create a viscous, dark sauce for braising the meat/seafood. As squid is one of my family’s favourite seafood, I have decided to recreate the dish with it.

Hope you like it like we do. 😊 If you prefer, you can always use chicken for this recipe.

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

2 to 3 large squids, cleaned and cut into pieces

2 tablespoons sesame oil

1-inch fresh ginger, peeled and sliced thinly

8 cloves of garlic, peeled

2 red chillies, deseeded and sliced

2 tablespoons soy sauce (1½ tablespoon light soy sauce and ½ tablespoon dark soy sauce

2 tablespoons Shaoxing wine

2 tablespoons sesame oil

1 teaspoon brown sugar

A big bunch of Thai basil

1 teaspoon of corn starch mixed with 1 teaspoon water

 

Method:

  1. Clean the squid and cut them into 1 cm rings. Set aside.
  2. Heat the sesame oil in a claypot/wok over medium-high heat until simmering.
  3. Add ginger, garlic, and chilies. Cook until very fragrant, about 1 minute.
  4. Add the squid and give it a few quick stirs.
  5. Add the Shaoxing wine, soy sauce, and sugar, then stir to ensure that the squid is well-coated with the sauce.
  6. Add in the basil and give it a quick stir. Serve immediately.

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Recipe: Kung Pao Prawns (宫爆虾球)

I believe most of us have tried Kung Pao Chicken before and love the complex sauce of salty, sweet, sour, and spicy flavours. The origin of this classic dish is from the Sichuan Province of south-western China and typically includes Sichuan peppercorns. Personally, I like the numbing effect of the Sichuan peppercorns and it makes the dish more authentic!! 😊

Today, I am going to cook this dish with a twist, by replacing chicken with prawns. The combination of the prawns and Kung Pao sauce were just so amazing!! Every time I cook a prawn dish, my son will just “patronise” me only eating one or two prawns. But with this dish, he had at least 4 prawns to go with his rice. Now who is the one who must sacrifice and eat less prawns? Me, of course! This dish is so good that your prawns will be gone in no time. So, get woking….

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

12 to 16 big prawns deshelled and deveined

2 tablespoons oil

1-inch piece ginger, peeled and thinly sliced

1 onion, skin removed and quartered

1 small green bell pepper/capsicum, cut into pieces

10 dried red chillies

¼ teaspoon Sichuan peppercorn

2 tablespoons roasted peanuts/cashew nuts

3 stalks of scallions, use the white parts only

 

Kung Pao Sauce:

1 tablespoons soy sauce

1 tablespoon premium dark soy sauce

1 teaspoon corn starch

2 tablespoons chicken stock/water

½ teaspoon sesame oil

3 dashes white pepper

1 teaspoon Chinese black vinegar

1 tablespoon Shaoxing Wine

1 teaspoon brown sugar

 

Method:

  1. Mix all the ingredients for the Kung Pao sauce together, then set aside.
  2. Heat up a wok/pan and add the cooking oil.
  3. When the oil is very hot, add the ginger and give it a quick stir-fry.
  4. Add the onions, green peppers, scallions, dried red chilies and the Sichuan peppercorns. Stir-fry till they are aromatic.
  5. Add in the prawns and keep frying.
  6. When the prawns are almost cooked, add the Kung Pao sauce into the wok. Keep stirring until the sauce thickens.
  7. Lastly, add in the roasted peanuts/cashew nuts and mix them into the dish.
  8. Plate and serve immediately with steamed rice.

 

Notes from Mummy’s Kitchen:

  1. I retained the prawn heads and tails to enhance the taste of the dish. If you do not like them, you may remove them.

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Tech Review: LG SK9Y Dolby Atmos Soundbar Review

LG’s latest release for home audio is the SK9Y. The key features of this soundbar includes Dolby Atmos, High Resolution Audio, Sound Up-converting and 4K Pass-through. In addition to that, it also has Chromecast built-in!

Brace yourselves audiophiles, is the LG SK9Y Soundbar a game changer for your home theater experience?

Watch the video to find out!

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Recipe: Steamed Hairy Gourd/Melon with Minced Pork (毛瓜蒸肉馅)

Hairy Gourd/Melon (毛瓜) is also commonly known as Fuzzy Melon, and it has a clear layer of short fuzzy hair on its skin. Do not be put off by its texture as this is a mild, subtly sweet flavoured melon.  Many Chinese also believe that, like any other melons, hairy gourd has a cooling effect for our bodies.

This melon is often use for stir-frying (click here for our Stir Fried Hairy Gourd Recipe), for boiling in  a soup, or steaming with meat; which is what we are going to do now. The steamed gourd is so soft and tender, and the meat filling has added an “oomph” to the whole tasting experience. This dish is easy to whip up and can be done in “Under 30 Minutes” for a weekday dinner. Why not give it a try?

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.

 

Serves 4 persons

Ingredients:

1 medium Hairy Melon

280g minced pork (chicken or beef)

 

Marinade for the pork:

2 tablespoons soy sauce

Dashes of white pepper powder

1 Shiitake mushroom, diced

1 teaspoon of minced ginger

1 teaspoon of sugar

½ teaspoon of sesame oil

1 tablespoon of corn starch

2 tablespoons of water

½ teaspoon of salt

 

Sauce Condiments

1 tablespoon oyster sauce

2 teaspoons soy sauce

Some grounded white pepper

1 tablespoon of julienned ginger strips

1 tablespoon of chopped scallion/spring onions

½ teaspoon of sesame oil

1 tablespoon of corn starch dissolved in 1½ tablespoon of water

 

Method:

  1. Place the minced pork and mushrooms into a bowl.
  2. Add in the marinade for the pork into the bowl and mix well. Let it marinade for about 10 minutes.
  3. Use a peeler to peel off the skin of the Hairy Melon.
  4. Cut into to 1-inch tubes.
  5. Then scrape off the seeds in the centre.
  6. Stuff the melon with the meat stuffing until it forms a small dome.
  7. Steam the stuffed melon for 15 minutes. When done, set aside any liquid rendered from the melon.
  8. In a small pan, combine the rendered liquid and all the sauce condiments, except the corn starch. Boil for 2 minutes.
  9. Add the starch in to thicken the sauce.
  10. Pour the sauce over the steamed melon. Serve immediately.

 

Notes from Mummy’s Kitchen

  1. If you do not like pork, you can replace it with minced chicken instead.

Watch this episode of Under 30 Minutes here:

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Beauty Review: Kat Von D Tattoo Eyeliner

I had heard many good things about the Kat Von D Tattoo Eyeliner prior to purchasing it. It is after all a cult favourite. But I always had a hard time justifying spending the money on it. However, when I was in the market for a new liquid eyeliner, I decided that now was the time to take that leap of faith to see if it was worth the splurge.

First Impression of the Kat Von D Tattoo Eyeliner

As with every Kat Von D product, the packaging has intricate gothic-esque details on it and is rather sturdy. The eyeliner casing is just the right size, making it easy-to-grip and apply. The brush has a nice pointy tip so that you could get down to the finest of lines. Super pigmented and opaque. Although it dries quick, it is quite buildable and doesn’t become clumpy.

Pros

Now I kid you not, but I was absolutely jaw-droppingly impressed with how unsmudgeable the Kat Von D Tattoo Eyeliner was. Most liquid eyeliners that I’ve tried, smudges within a few hours of application (especially when living in humid countries like Singapore). But this soldier held its place and did not smudge after 8 hours of wearing.

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After the nap, heading out, and then coming home at the end of the day.

On one occasion, I came home to take a nap before heading out again. I had worn the liner for 6 hours prior and thought that it’ll be a waste to clean up my makeup before heading out to my next event. So I decided to put it to the test figuring that I’ll clear up the smudges with cotton swabs and touch up where it was necessary. To my surprise, I woke up to perfectly intact and un-smudged eyeliner! I didn’t even feel the need to do any touch-ups. Never in my history of eyeliners has this ever happened before. I knew then that I’ve finally found “The One”.

Cons

I have seen some bad reviews about the Tattoo Eyeliner, like it dries out quickly or that the formula smudges. (As seen on A Beautiful Whim)

However, despite using the Kat Von D Tattoo Eyeliner for about half a year, I have yet to experience any of these problems.

Final Verdict

Eventhough the price is steeper than a drugstore eyeliner, I would definitely repurchase this. It has proven to be very dependable and is an essential of mine. I know that it will remain intact the whole day until I come home. A must-have in my books! I’ve even recommended it to my close friends!

Recipe: Sweet Soy Sauce Chicken (紅燒雞翼)/Swiss Chicken (瑞士雞翼)

I was first introduced to soy sauce chicken wings by my friend who loved this dish. Whenever I was in Kuala Lumpur, we will go to this café; Hui Lau Shan (許留山), and without fail, she will order this dish. The wings were infused with the aromatically sweet, savoury, sticky coating of red-ish soy sauce with a subtle hint of spice and ginger.

This dish is a classic and popular dish in Hong Kong and is known as Swiss Chicken Wings (or Sweet Chicken Wings). Mind you, this dish has nothing to do with Swiss cuisine but has an interesting story behind it. The story goes like this, there was a Western customer who went into a restaurant and was asking about the chicken wings on the menu. The Chinese waiter that served him was poor in the English language and tried to explain that it came with a ‘ sweet sauce ‘. The Westerner mistook that as ‘ Swiss sauce ” and as it sounded familiar, he decided to order it.  Hence, the name of Swiss Wings (in Chinese: 瑞士雞翼) has been used and circulated around since then.

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 pax

Ingredients

8 pieces chicken wings

4 slices ginger

3 spring onions, white part only, cut into 1″ pieces

3 cloves garlic, lightly smashed

2 pieces star anise

1 tablespoon oil

2 tablespoons light soy sauce

1½ tablespoons dark soy sauce

25g to 28g rock sugar

200ml homemade chicken stock/water

 

Method:

  1. Clean and wash the chicken wings.
  2. Cut the chicken wings into sections. Then set aside.
  3. Heat pan/wok till hot on medium heat. Then pour in the oil and give it a swirl.
  4. Add in the garlic, ginger and spring onions. Stir fry till fragrant.
  5. Add in the chicken wings, stirring immediately to coat with the oil. Add more oil if necessary. Stir fry, turning constantly, for about 3-4 minutes until the wings are a light gold colour. Make sure that the skins don’t stick to the pan/wok.
  6. Add chicken stock/water till it barely covers the chicken wings, light and dark soy sauce, rock sugar, and star anise. Then bring it to a boil.
  7. Turn heat to low and cover. Simmer for 20 minutes, stirring occasionally to prevent the bottom wings from sticking to wok.
  8. Transfer the wings to a serving plate and pour the remaining sauce over them.
  9. Serve immediately with hot steamed rice.

 

Notes from Mummy’s Kitchen

  1. You can remove the tips of the chicken wings and place them in a Ziploc bag. Store them in the freezer till you are ready to make your stock.
  2. The rock sugar will give the chicken a glossy look.

Watch this episode of Under 30 Minutes here:

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Recipe: Eggplant with Minced Pork and Salted Fish – 鱼香茄子

This is a long overdue recipe……  I have made this dish so many times but did not have the time to pen down the recipe and post it. Now that I have the chance to do so, I better get to it!

This is certainly a simple and classic dish that is worth preparing at home. Braising the eggplant and minced meat in the spicy bean paste and soy sauce gives this dish great depth in its flavour. As we love salted fish, I added it in to give an additional punch to the dish. If you think that it is unhealthy to add in the salted fish, then exclude it and the dish is still palatable.

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

1 large eggplant

50g salted fish, chopped

120g minced pork

1 tablespoon minced ginger

1 tablespoon minced garlic

½ tablespoon Chinese cooking wine

a small pinch of salt

2 stalks green onions, separate the chopped white and green parts

1 tablespoon doubanjiang

1 tablespoon light soy sauce

⅛ teaspoon brown sugar

½ teaspoon sesame oil

3 tablespoons corn starch solution (1 tablespoon corn starch mixed with 2 tablespoons of water)

Cooking oil

 

Method:

  1. Marinate the minced pork with ½ tablespoon of minced ginger, a small pinch of salt and the Chinese cooking wine. Set aside.
  2. Cut the egg plant into 2-inch sticks then set aside.
  3. Heat 2 tablespoons of oil in the pan and fry the eggplants until the they become soft and withered. Remove the eggplants and set aside.
  4. Using the same pan, add 1 tablespoon of oil.
  5. Add in the garlic, white part of the spring onion and the remaining ginger. Fry till fragrant.
  6. Add in the doubanjiang and the chopped salted fish. Then fry till aromatic.
  7. Add in the marinated pork and stir-fry until it is almost cooked.
  8. Add in the eggplants, soy sauce, sugar, sesame oil, and some water. Then mix well.
  9. Let it braise for about 2 minutes.
  10. Thicken it with the corn starch solution.
  11. Garnish with chopped green onion (the green parts). Serve immediately with steamed rice.