Saturday, April 30, 2016

Avocado Chicken Salad Sandwich

Light & refreshing light lunch to beat the afternoon heat! Avocado chicken salad croissant serve along with a glass of homemade lemon barley and lots of chilled watermelons. Next round I must double the salad recipe as it was not enough to go around the table hehehehe...

Method: 1 ripen avocado diced, 1 cup cooked chicken breast diced, 1 apple diced, 1/4 cup chopped celery, 1/4 cup chopped red onion, handful of chopped coriander. Add 2 tsp lime juice, salt & black pepper to taste and mix everything! No mayonnaise required and is healthier! The creamy mashed avocado helps to bind all ingredients up. This can be served on its own or as filling in sandwiches.

recipe ref :

Wednesday, April 27, 2016

Steamed Ribs in Pumpkin 南瓜蒸排骨

Revisiting this steamed ribs in pumpkin I done few years back. :) As my kids are now more accustomed to spicy dishes, I've added the chilli into the stir-frying rather then omitting it out. I find it tasted much better with a tinge of spiciness in the gravy!

Remove seeds and slice off the bottom slightly so that it can 'sit' in a casserole.

Hmmm why is there a piece of papaya with the pork ribs!? As I have modified the recipe, the steaming duration has reduced significantly. To ensure the ribs are tender enough, I've mashed up the papaya and coated with the ribs for a while before blanching them in boiling water! Besides using papaya, you can try ginger and pineapple as they contain natural vegetable enzymes which helps to dissolve the protein and connective tissue, i.e....natural meat tenderizer!

 Ingredients for stir-frying....ginger, onion, black fermented beans, dried orange peel, spring onion and red chilli

 Scoop out the steamed pork ribs and gravy and serve along with the pumpkin at the side. My kids could not stop asking for more gravy over their rice! 

 sweet & soft pumpkin flesh

  • 300gm pork ribs, cut into small chunks
  • 1 small slice papaya
  • 1/2 pumpkin, approx. 700-800gm
  • 300gm pork ribs, cut into small chunks
  • 2 slices ginger
  • 1 medium onion, peeled & sliced
  • 1 tbsp black fermented beans, rinsed
  • 5 gm dried orange peel, soaked & sliced
  • 2 tbsp chinese wine
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1 tsp dark soy sauce
  • 1/2 tsp salt
  • 1 stalk spring onion, cut into sections (reserved some green sections for garnishing)
  • 1 chilli, sliced

  1. Mash the papaya and coat well with the ribs. Set aside.
  2. Preheat a steamer. 
  3. Deseeded pumpkin and rinsed. Shaved off the bottom section slightly so that it can sit in the casserole without toppling. 
  4. Steam the halved pumpkin over boiling water for about 8-10 mins.  (depending on thickness)
  5. Meanwhile, rinse the pork ribs. Blanch ribs in boiling water briefly. Drained well.
  6. Heat 2 tbsp oil in wok, add ginger and fry till slightly brown.
  7. Add onion, black fermented beans and dried orange peel. Fry till fragrant and onion is softened.
  8. Add in blanched ribs and fry for 1 min.
  9. Stir in wine, sugar, pepper, soy sauce & salt. Toss in spring onion and chilli. 
  10. Cover and simmer for 2 mins.
  11. Remove the ribs mixture from heat and scoop into pumpkin cavity. Steam over boiling water on medium heat for another 25 mins or until the pork is cooked through and the pumpkin is tender. (the pumpkin should be tender by now. If not sure, use a wooden skewer to test by piercing through the sides of the pumpkin, it should go through easily.)
  12. Remove the dish from steamer, garnish with spring onion and serve immediately. 
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