Another 2 Dishes + 1 Soup

Total Cost for this meal : S$19.50
素炒百叶豆腐 S$4.85
Panfried Teriyaki Mackerel S$5.95
淮山菊花汤 S$8.70

素炒百叶豆腐
Ingredient

• 250gm 百叶豆腐, sliced finely (S$2.10)
• 250gm fresh bamboo shoots, sliced (S$1.60)
• 10gm 黑木耳, soften & sliced thinly (S$0.35)
• 12 chinese mushroom, soften & sliced (S$1.00)
• 3 cloves garlic, minced
• 2 tbsp sliced ginger
• 1 stalk spring onion, chopped
• 2 tbsp light soya sauce
• 2 tbsp vegetarian oyster sauce
• 2 tbsp dark vinegar
• 3/4 cup warm water
• 1 tsp sesame oil

Method

1. Bring some water to boil, add 百叶豆腐 and boil for 3 mins. Remove. With same pot of water, add bamboo shoots boil for 5mins. Remove.
2. Mix warm water with light soya sauce, dark vinegar, oyster sauce. Set aside.
3. Add 2 tbsp oil in wok, add ginger and fry for 2mins. Add garlic & mushroom and fry briefly.
4. Add 百叶豆腐, woodears, bamboo shoots and mix evenly. Stir in seasoning liquid and bring to boil. Cover and simmer on medium heat 8mins. Stir in spring onion & sesame oil before removing from heat.

Panfried Teriyaki Mackerel
Ingredient

• 400gm boneless mackerel fillet (S$5.95)
• 4 tbsp light soya sauce
• 4 tbsp mirin
• 4 tbsp rice wine

Method

1. Marinate mackerel fillet with seasoning for at least 3hrs.
2. Lightly grease a grill pan. Place fish over and cook till golden brown on both sides.

淮山菊花汤
Ingredient

• 400gm fresh 淮山, cube (S$4.00)
• 1 carrot, cube (S$0.50)
• 200gm lean pork (S$3.00)
• 10gm chrysanthemum (S$0.70)
• 15gm wolfberries (S$0.50)
• salt to taste

Method

1. Rinse and soak wolfberries. Set aside.
2. Blanch pork in hot water for 1min. Drain away water.
3. Place chrysanthemum in a muslin bag.
4. Fill a pot with 2200ml water, add pork, 淮山, carrots & chrysanthemum. Bring to boil. Lower heat and boil for 2 hrs. Add in wolfberries & salt and boil for another 10mins. Turn off heat.

2 Dishes + 1 Soup

Total cost for this meal : S$17.00
Steamed Mixed Greens with Oyster Sauce : S$3.00
Laotian-Style Chicken Fricassee : S$7.00
Winter Melon & China Barley Soup : S$7.00

Steamed Mixed Greens with Oyster Sauce
Ingredient

• 20ogm baby bak choy (S$1.50)
• 100gm baby kailan (S$0.75)
• 100gm baby cai xin (S$0.75)
• 1 tbsp vegetarian oyster sauce
• 1 tsp sesame oil

Method

1. Wash and clean the vegetables well. Place in a preheated steamer and steam for 8mins. Remove from fire. Stir in oyster sauce and sesame oil and mix well.

Laotian-Style Chicken Fricassee
Ingredient

• 1 chicken, chopped (S$5.80)
• 700gm very ripe tomatoes, diced (S$1.20)
• 7 cloves garlic, finely chopped
• 1 small red onion, finely chopped
• 4 tbsp good quality fish sauce
• 3/4 tsp sugar
• 1 tsp black pepper
• 2 spring onion
• 2 tbsp oil

Method

1. Marinate chicken with 1/2 minced garlic, 2 tbsp fish sauce, sugar & black pepper for at least 30mins.
2. Cut off and mince white section of spring onion, reserve dark greens part for garnish.
3. Heat oil in a large pan, fry chicken in batches if necessary, until golden brown but not cooked through. Remove and set aside.
4. With remaining oil in pan, add garlic, onions & spring onion. Fry for 1 min until fragrant. Add tomatoes and remaining 3 tbsp fish sauce and stir-fry for 2mins, until tomatoes start to give up liquid.
5. Return chicken to the pan and stir well. Bring to boil. Half-cover pan and cook for 25 mins, stirring occasionally until chicken is tender and sauce is thick. Dish up and garnish with reserved green spring onions.

Winter Melon & China Barley SoupIngredient

• 800gm Winter Melon (S$1.60)
• 60gm China Barley (S$0.60)
• 15gm wolfberries (S$0.50)
• 300gm lean pork (S$4.20)
• salt to taste

Method

1. Blanch pork in boiling water for 1min.
2. Peel and cut winter melon into small cubes.
3. Wash and soak wolfberries in some water. Set aside.
4. Fill a stock pot with 8 cups water, add pork, winter melon & china barley. Bring to boil. Lower heat and cook for 1.50 hrs. Add wolfberries and salt. Cook for another 10mins before serving.

[$20 Budget Meal] Fried Udon

My son's favourite dish! :D I loves to cook one pot meal as is fast & simple, lesser dishes to wash hahaha….

Ingredient (4 servings)

• 600gm Udon
• 150gm chicken breast, sliced
• 4 Japanese Fishcake, sliced
• 80gm Fresh Shitake Mushroom, sliced
• 80gm broccoli, cut into small florets
• 4 cloves garlic, chopped
• 250ml hot water
• 2 tbsp light soya sauce
• 2 tbsp oyster sauce
• 1 tbsp mirin
• 1 tsp chicken stock powder
• 1 tsp sesame oil
• dash of pepper

Method

1. Marinate chicken breast lightly with 1 tsp light soya sauce, 1 tsp sesame oil & 1/2 tsp corn flour. Set aside.
2. Bring a pot of water to boil. Blanch broccoli for 2 min, remove and plunge in ice cold water. Set aside.
3. In the same of pot of boiling water, boil udon for 3 mins. Drain away water.
4. Mix hot water, oyster sauce, light soya sauce, mirin, stock powder & pepper together. Set aside.
5. Heat 2 tbsp oil in pan, add garlic and fry till fragrant. Add marinate chicken and stir fry for 1 min.
6. Add fish cake & shitake mushroom. Mix evenly for another min. Toss in udon and seasoning mixture. Fry on medium heat till sauce reduce to your liking.
7. Stir in broccoli and mix evenly. Add in sesame oil before removing from heat.

Total cost for this dish is about S$5.55with breakdown shown below:-
Cost of Ingredients:
~ Udon : S$2.50
~ Chicken Breast : S$1.40
~ Japanese Fish Cake : S$0.65
~ Shitake Mushroom : S$0.60
~ Broccoli : S$0.40

I am submitting this post to [June $20 Budget Meal - Noodle] host by Ellena of Cuisine Paradise at this Link HERE