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Stir-fry chicken with steamed broccoli

I posted this photo a few weeks ago on my photo-blog. My blog reader, Aditya, requested for the recipe. How can I refuse to such a darn simple recipe? I can never keep this secret to myself 😀

DSC_0120

Ingredients:

  • 1/2 lbs boneless, skinless chicken tenders {chopped into bite size}
  • 1/2 lbs broccoli crowns
  • 1 tsp garlic
  • 1/2 tsp ginger
  • 1/2 tsp crushed red pepper
  • 2 tbsp Chicken Marinade [Any brand would do. If you can’t find any, mix some sugar, cornstarch & soy sauce into some water to make your own marinade.]
  • 1 tbsp chinese rice cooking wine
  • 1 tbsp cooking oil

Marinade:

In a bowl, add the chicken tenders, ginger and chicken marinade. Mix and let stand for 30 minutes.

Steam:

Wash and trim broccoli to bite size. I used a steamer to steam the broccoli in the rice cooker – covered, for 2 minutes. You can use a double-boiling system to steam the vegetables.

Method:

  1. Heat skillet to medium-high, add cooking oil.
  2. Add the marinated chicken and cook for 3 minutes each side. Don’t not stir the chicken till it’s cooked on each side.
  3. Sprinkle in the crushed red pepper and garlic.
  4. Add the rice cooking wine. Fry for a minute.
  5. Throw in the steamed broccoli and stir-fry for 1/2 minute.
  6. Remove from heat and serve immediately with fluffy, steamed rice. Bon Apetite!

The rice cooking wine and ready-made marinade has salt and seasonings. Unless you are using the homemade marinade, you might have to taste for salt. Sprinkle some if need be 🙂 After adding broccoli, do not overcook it. A little al-dente, retains the color and taste.

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Diwali, the Festival of Lights

… is celebrated on October 17th, 2009 that marks a very auspicious festivity in our life. With a whole amount of muscle needed in coping with cleaning, baking, cooking and rituals performed, surprisingly I am still in a very high festivity mood. We ushered in the celebration by adorning new clothes and the house is brightly lit with diya’s all over.

I cooked so many dishes! But no photos, except for one. Sigh. Sorry guys! So occupied getting ready for diwali celebration with friends that I forgot to take some photos. Just one, taken in the afternoon to drool over. I made an Indian version of stir-fry with medley of vegetables. Drool away!

Medley of vegetable sabji !

Medley of vegetable sabji !

With a full tummy, good company of friends and Disney fireworks, Diwali was celebrated with thoughts of family’s and friends back home. We miss you all. It gets very tough during festivities. Nonetheless, it was celebrated with loads of blessings and love from every one. Thank you all for showering your love and Diwali greetings via calls, sms, Facebook, Twitter and emails. Can we ever survive without technology? Not us! Come on, give us a break! We are so far away from every one…

DiwaliLight

Image courtesy: sneha1967.sulekha.com

Happy Diwali! Hope you had a blast celebrating it with your loved ones.

A fire extinguisher is not an option, but a necessity during this festivities or performing rituals. We do not want to be in the predicament as such. People should learn and practice safe fire etiquette’s. It’s not worth celebrating and mourning at the same time.

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CotD : Su Yin's Delectables

A while back, I had created a category called “Character of the Day”. I want to create a new embracelet to introduce some of my favorite reads for a long time now. The first blogger that I am keen to introduce is Su Yin Huen. She is a Malaysian, studied Construction Management in Australia and attended Notter School of Pastry in Orlando, USA. I know, she is a multi talented girl. She creates masterpieces that would make one go “oohh and ahhh” or “ga-ga”.

Su started blogging while attending UNSW university in Sydney Australia. With self-taught techniques, attained from cooking & baking for her roommates, she discovers her new found interest in the art of cake decorating.

It all began with a spark of enlightenment from picking up a tiny block of fondant icing and a brochure hidden within. She thought to herself; “WOW! The things I could do with THIS!!” by Su Yin.

Su’s journey by far, has been a fun roller coaster ride. Upon returning from Notter School of Pastry, she begin realizing her dreams of opening her own designer cakes and more shop. Yes, you read it right. She is an awesome cake designer. And if you are in Kuala Lumpur, hop over to her designer cake shop where you would droll over Su’s creatively crafted creations. From cupcakes, to birthday’s and designer wedding cakes – the creative concept begins with themes and design ideas tossed around with her clients towards creating a mega show-stopper. Delectable have featured in many articles, and this is just the beginning 🙂

She believes our precious eyes deserve as much a feast as our noses and tastebuds are so lucky to enjoy. Life’s too short for ugly food *wink* by Su Yin.

To visit, sample and drool over Su’s creations, you can visit her shop or contact her at:

Delectable @ S-213, Level 2, The Gardens Mall, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur, Malaysia.

Don’t worry, she often rants/blogs @ The Journal of a Girl who Loves To Cook

Embracelet for Su Yin :)

Embracelet for Su Yin 🙂

Congratulations Su Yin, for all your achievements! Here is your embracelet 🙂 I hope you like it as much as I have, creating it 🙂

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Bye, bye takeout's

Who doesn’t love food? Come on, you must be kidding! If you aren’t, please leave this blog immediately and return once you solemnly declare you love food as much as I do. Amen 🙂 Now, today it’s all about  food. I am talking about serious cooking. Ahem.. The ones who prefer not to cook, have left this building (blog) by now for sure 🙂

OK, how many of you find it difficult to rustle up a meal or two after a hectic and long day? I know, it’s difficult and some times frustrating! The easiest way I’d imagine is ordering a takeout. But for how long? There were days when I did not have the luxury of time to prepare a hot meal. Takeout seems the only best option available. The cycle is something like this – placing the order, drive to pick the order and drive home. Now, the whole process of takeout basically takes me around 30-40 minutes, even with delivery services. In that amount of time or lesser, I could rustle two simple and delicious Chinese dishes accompanied with rice! Forgive me, for I am born with a tinge of Chinese cuisine 🙂 I love Indian cooking, but it can be a little heavy consuming it all the time — not that I am complaining 😉 I do try to balance our diet at home with variety of dishes ranging from Chinese-Indian-Indonesian-Thai influences.

This was last night’s menu and recipes. Simple, nothing too elaborate or culinary schoolmarmish 😀 If you still insist to put on an apron and a chef cap, I salute you 😀

String bean with Chicken

Cast: oil, minced garlic & ginger, boneless chicken, salt, string bean, Lee Kum Kee‘s Original Stir-Fry sauce & chinese rice cooking wine and fresh coriander.

Method: With a wok on high heat, add 2 tsp of cooking oil and stir fry boneless chicken for 2 minutes. Add a pinch of salt and string bean. Fry till beans are seared and almost done. Add ginger, garlic paste and 2 tbsp of Lee Kum Kee’s Original Stir Fry Sauce. Fry for a minute. Add a dash of Chinese cooking wine and done! Don’t forget to turn off stove and plate the dish in a serving bowl. Garnish it with fresh coriander leaves. Serve hot with rice!

Try substituting meat with fresh mushrooms for a wholesome vegetarian dish. Yum!

Stir-fry Broccoli

Cast: oil, minced garlic, broccoli crowns, Lee Kum Kee’s Vegetarian stir fry sauce and salt.

Method: With a wok on medium low heat, add 2 tsp of cooking oil and stir in 1 tsp of garlic. Fry till garlic is fragrant and not burnt! If you’d burnt the garlic — trust me, you’ve not sinned. Just redo the whole process from scratch. You would dislike the taste of burnt garlic, for sure 😀 Add broccoli crowns and fry for 3minutes. Stir in 2 tbsp of Lee Kum Kee’s Vegetarian Stir-Fry Sauce and a dash of salt. Fry for another minute and done! Serve hot with rice!

Caution: You might have the urge of just dumping all the ingredients in one pot, fry it for a few minutes, and voila! the meal is done? Patience is virtue. You would be rewarded with flavorful meal without a stomach ache 🙂

Thanks for visiting my eKitchen and do join me again in exploring the wonder of food… *burp!* excuse me!

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Mix vegetable fried rice

I love looking and always looking for some inspirations to inspire me in my kitchen. I am kind of a non-veg and vegetarian meal person. Meaning, I can survive just by consuming vegetarian food (not too long though). I find it a challenge to always try and come up with something new and different to enhance our daily palette. Indian food and recipes has been adorning my kitchen for some time now. But me and Tarun are planning to change our diets by incorporating some Asian (Chinese influence) and Indian recipes. I am from Malaysia, a land of multi-colored society. We are blessed with the opportunity to learn and sample a vast variety of dishes from Chinese cuisine, to Thai to Indian and Indonesian palettes. Chinese cooking is by far my favorite in terms of dietary values and vegetarian recipes. So I came up with a recipe of mix vegetable fried rice, with some Chinese umph and Indian kick added to it. Let’s begin cooking, shall we?

First, let me introduce you to the cast members:

1 Red bell pepper
2 sprigs scallions
1.5 cup mung bean sprouts
Handful of radishes
1 medium diced red onion
2 tbsp ginger paste
2.5 tbsp garlic paste
2 green chilies
2 tbsp lite soy sauce
2 tbsp salt
1/2 tsp turmeric powder
1 tbsp garam masala
1 tbsp cracked black pepper
2 tbsp of cooking oil
2 cups of cooked Basmati rice

Method:
Add cooking oil into a searing hot wok. Fry the onions till lightly brown, add turmeric and garam masala powder. Proceed to add ginger and garlic paste. Then add green chilies, red bell pepper, radishes, lite soy sauce and cracked black. Stir fry for a minute. Finally add rice, scallions, mung bean spouts and salt to taste. Mixed vege fried rice is ready in 10 minutes! Serve hot!

Go on, try the recipe and let me know how it turned out. Try adding or substituting varieties of vegetables such as carrots, green capsicum, green beans etc. Enjoy cooking!

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