All posts filed under: Mummy’s Kitchen

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, …

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 …

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 …

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 …

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 …

Recipe: Huiji Steamed Fish

The last couple of weeks have been very hectic, with my mum in hospital and my son enlisting to the army, we needed to nourish our bodies and the Huiji Waist Tonic collaboration came at just the right time!! We love the freshness of the fish cutlets and the delicate taste of the herbal gravy. The premium herbs that are in the Huiji Waist Tonic can help to ease backaches and lower back pain. It can also combat fatigue, rheumatism and insomnia. Its health benefits include enhancing blood circulation and nourishing vital energy. If you like this recipe, you might want to try out our other Huiji recipes which my family enjoyed; Huiji Pork Ribs and Huiji Ginger Duck (or check out the video here). If you like this recipe, be generous and give us some feedback/comments below. 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, …

Recipe: Steamed Egg Tofu with Crispy Dried Prawns

When I was browsing through the supermarket the other day, my eyes fell on some egg tofu that were on offer, buy 2 tubes at a discounted price. So why not right? Frankly, I prefer the egg tofu to the silken one as they are tastier. You might say tofu is bland and does not have much taste, that is why I topped my tofu with crispy dried prawns and chopped spring onions to bring up its flavour. If you prefer, you can replace the crispy dried prawns with minced pork, or chicken, or mushrooms to make it a vegetarian dish. This dish is so versatile, and it is simple and easy to prepare. Most importantly it is very satisfying to our tummies!! This dish really leaves no room for anyone to give an excuse for not preparing home cooked meals. Hahaha. 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 …