All posts tagged: How-To

Recipe: Puppy Duck (Kow Chai Ngap/狗仔鸭)

Is this dish cooked with dog or puppy meat? Be assured that no cute pets were being slaughtered in the process of cooking this dish. Hahaha. It is rumoured that this dish was named as such because it tasted like “dog meat”. Is it true? I’m not sure because I have not tasted dog meat myself so I cannot verify this. The duck is braised with tau cheong (bean paste), nam yue (red fermented bean curd), and the aromatic Chinese leek till is tender. The first time I’ve ever tasted this dish was when my mother-in-law cooked it. It was so good and tasty that I cannot forget how good it was!! Though this traditionally Cantonese dish is delicious, but sadly it is not very popular. Oh well, I am not surprised if you have not heard of this before. I thought it would be a waste if I did not write down the recipe as I would love to continue to see this dish on our homecooked menu. If you like this recipe, be …

Recipe: Olive Fried Rice (橄榄菜炒饭)

I was trying to recall the time that I first tasted and saw this Teochew Olive Fried Rice… Yes, yes, it was Soup Restaurant! My mum loves this dish and my sister will order this dish when we have lunch.  Although I am a Teochew, I was never a fan of this black olive till I tasted and saw the way it was being used in the fried rice. Be careful, this ingredient will make your fried rice irresistible! Fried rice is always one of my favourites. It is a quick and easy way to prepare a delicious meal for the family and satisfy the tummies without any fuss. The type of ingredients that you want to add into your fried rice is up to your whim and fancy. However, the basic ingredients stay, that is overnight rice, and eggs. Get ready to turn on the heat and let your stir frying begin…. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you …

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: Trio Eggs Spinach in Superior Broth (上汤苋菜)

Trio Eggs Spinach in Superior Broth is a dish which is so simple and inexpensive to whip up at home.  In a restaurant, you will most like pay about S$18.00++ for the dish, whereas at home you will pay much lesser for the ingredients and get a more nutritional dish that is free from artificial flavourings and MSG. My humble superior broth is made from pork bones, chicken bones, and chicken feet. I brought it to a boil and then lowered the heat and simmered it for at least 3 hours. I usually prepare a pot of such stock to keep on hand so that I can use them whenever I am doing a quick-fry, stir-fry, braised, or steamed dish. The flavour of all these dishes are enhanced by adding a splash of homemade stock. Note: In our video, you can see that I blanched the spinach (see note below) but in this recipe I lightly stir-fried the spinach. If you like this recipe, be generous and give us some feedback/comments below. We would also …

Recipe: Egg Foo Yong (芙蓉蛋)

For as far as I can remember, when we were staying in Kuala Lumpur, each time we ate at Chinese restaurants with my brother-in-law, he will order Egg Foo Yong. Up till today, I’ve always wondered why… But I guess it may be his favourite food. The ingredients for this dish is so versatile that you can add in ingredients of your choice.  You can either make it into a vegetarian dish by omitting all the meat or you can add in as many of your favourite ingredients to make a nutritious and delicious dish. 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 to 5 persons Ingredients 4 large eggs 2 stalks of spring onions, cut into 1 inch long ½ red …

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, …