All posts tagged: DIY

Recipe: Laksa Prawn Pancake

Recently, my mum was in hospital for 3 weeks. Having to visit her in the hospital almost every day caused me to stop cooking for the family. Eating out all the time was very daunting for my family and I, so since it was a weekend night and I was not visiting mum, I thought it will be great to whip up at least one or two homecooked dishes for my family. I was delighted that once again that I was able to create this quick and easy Laksa Prawn Pancake for the family using Dancing Chef’s Laksa Paste. The laksa paste indeed added a twist to the normal prawn pancake that I usually cook. It added an extra oomph to the pancake!! If you like this you might also want to try our “Din Tai Fung” Style Prawn Pancake (脆皮虾饼). 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 …

Recipe: Steamed Chicken Thigh with Essence of Chicken (鸡精蒸滑鸡腿)

As far back as I can remember, one thing I will not miss out on giving my children during their examination periods was Essence of Chicken!! By giving them a dosage of this magical essence, it somehow gave me the assurance and satisfaction that I have helped them to achieve better results!! In recent days, I have been feeling fatigue and I decided to cook this dish to combat my “overworked” body!! I added in red dates to replenish iron and promote blood circulation and wolf-berries for good eyesight. Well, well it seems to work on me and I certainly felt more energetic today. Maybe I should cook it more often! Which do you prefer? Drinking the Essence of Chicken straight from the bottle or use it for cooking? Personally, I prefer to use it for cooking. Just to let you in on a secret, I always thought my children were so brave to be able to drink the essence straight from the bottle. If you like this recipe, be generous and give us some …

Recipe: Steamed Herbal Fish (药材蒸鱼)

As a family, we love fish and every now and then you will see a fish dish on our dinner table. If you are like us, check out some of our other fish recipes on our website. I think steamed fish is the best way to savour the freshness, tenderness and silky texture of the fish. This Steamed Herbal Fish is no exception. Moreover, it is enhanced by the herbal gravy and with almost 0% fat in this dish!! Those who are watching their waistline will welcome this dish. Hahaha. Hence, I would classify this dish as a healthy dish, as the herbal infused gravy helps to replenish the nutrients to our bodies without compromising on the taste. Wait no more and let’s start eating healthier! Let us know what you think about this recipe and give us some feedback on what you would like to see next.  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 and follow us …

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 …