All posts tagged: Under 30 Minutes

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 (@therealbeyondnorm) and YouTube (@beyondnormeats) to get the latest updates and videos.   Serves 4 to 5 persons Ingredients 4 large eggs 2 stalks of spring onions, cut …

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: 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 …