Friday, April 24, 2015

Recipe: Curry Chicken + Kueh Pie Tee + Sweet & Sour Fish

On a rare weeknight, I decided to be hardworking and cook something nicer for the family! (Y) 

FYI, usually our dinner on weeknights are cooked by our helper, who isn't that good in the kitchen. But thankfully we aren't very picky eaters. :D 

Anyway, I ended work earlier that day so I decided to take over the kitchen for the night! ^^

So today, I'll going to share with everyone a quick but delicious meal that can be cooked under an hour! ^^ 

Curry chicken.
Prep time: 15 min
Cook time: 30 min

The first thing that came into my mind when I was planning what to cook! Ok. I admit, I was craving curry. Heh. 

2 tbsp cooking oil
1 kg chicken (washed and chopped into smaller pieces)
200 g potatoes (peeled and cut into big bite size)
tau pok (optional)
A1 instant curry pack (bought from NTUC, just follow the instructions)
200g coconut milk

1. Marinate chicken with 3/4 of the A1 curry powder for an hour.
2. Heat up oil and stir fry the remaining 1/4 curry powder until fragrant. Add chicken and continue to stir fry for 10 minutes.
3. Add potatoes, stir fry for a few minutes.
4. Pour in the water and cover with lid, simmer at low flame. stir occasionally.
5. When potatoes and chicken are cooked, add coconut milk and cook for few minutes before turning off the fire. 

When there is curry, it will always be served with French baguette! :D 

No rice for the night, only baguette as well as some nicely toasted, crispy MISSION wraps

Yum yum~

Sweet & Sour Fish.
Prep time: 10 min
Cook time: 15 min 

This is a short-cut method to cook the family's all-time-favourite dish! Using off the shelf sauces! Heh.. Specifically, Lee Kum Kee's sweet and sour sauce

1 whole fish (alternatively, you can use fish fillet as well), deep fried and set aside
2 tbsp cooking oil
1 cucumber, sliced
1 large tomato, sliced
1 bell pepper, sliced
1 large onion, sliced 
1 pack Lee Kum Lee's sweet & sour sauce
100ml water
coriander leaves to garnish (optional)

1. Heat up oil in a wok. Add onion and stir fry for a minute.
2. Add bell pepper and stir fry for another minute or until soft. 
3. Add cucumber and tomatoes, stir quickly before adding in the LKL sauce. Mix well.
4. Add in the water, close the lid and let it simmer for a few more minutes before turning off the heat.
5. Pour the gravy over the deep fried fish. Garnish and serve~ 

Kueh Pie Tee.

A favourite of mine! Surprisingly, this was the first time for the family to eat this local delicacy!

 So glad I've decided to bring this onto the dinner table for them. :') 

I use store bought shells by the way. :) You can get them conveniently at your nearest Cold Storage! 

Prep time: 15 min
Cook time: 25 min 
Ingredients for main filling:
1 whole jicama, shredded
3 large carrots, shredded 
Chinese mushrooms, soaked and sliced thinly
2 heads of garlic, finely minced
2 1/2 tbsp light soy sauce
1 tbsp dark soy sauce
pepper to taste
1 tbsp vegetable oil
1.  Heat up oil in your wok before frying the minced garlic to golden brown. 
2. Add in the sliced mushrooms and shredded carrots, stir fried briefly (2mins). 
3.  Add in the shredded jicama, stir fried briefly for another 2mins. 
4. Add in seasoning, continue to stir (don't need to add water) and cook until vegetables are tender.
To serve:Use chopsticks to fill the case with the filling, and then top with some hard boiled eggs and garlic chilli sauce like I did! 

Alternatively, you have also top with shredded omelet or boiled shrimps! 

My loveeeeeee! Had so much of these tiny ones. Hehe.. :D

By the way, if you were to notice, the filling of kueh pie tee is the same or similar to popiah filling! Both are my favourites! Hehe.. :D 

Dinner all ready in an hour! 

Yes it's possible with just a little planning before you get all messy and panicky in the kitchen. :) Of course, some help with the preparation will be great! Especially with the cutting and washing because I really dislike doing these 2. :P


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