Cumin and Oyster Chicken Wings

There will always be a lot of ways in preparing and serving chicken wings. And this is the one I really like. You started by marinating the chicken wings after cutting them into bite-sized pieces, then coating with potato flour before frying them up. Once the chicken wings have completely cooked, drain excess oil by placing them on paper towels. At this point, you can serve them with the prepared sauce you like on the side. Or return the chicken wings to the skillet and toss thoroughly with the sauce together.

	Sauce
500 g Chicken wings, cut into bite sized pcs 1/3 tsp Garlic salt 1/3 tsp Black pepper powder 1/2 Egg Some potato flour Vegetable oil 2 clove Garlic, minced 2-3 Piri piri, chopped 2 stalk Spring onions, chopped One handful of corn salad (optional)	3 tbsp Oyster sauce 1-2 tbsp Cumin powder ©angiesrecipes 1 tbsp Maggi seasoning ©angiesrecipes 2 tbsp Medium dry sherry 3 tbsp Stock or water

1. Rinse and dry the chicken wings. Cut them into the bite-sized pieces. Season the chicken wing pieces with garlic salt, black pepper and egg. Use your hand to mix all well. Set aside for 15 minutes. Mix all the ingredients of sauce in a bowl.
   
2. Fill a skillet half full with vegetable oil. Heat the oil over medium-high flame until hot. Coat the chicken wing pieces with potato flour and shake off the excess. Fry until they are lightly golden brown and crispy. Remove and drain on the kitchen paper.
   
3. Leave about a tablespoon of oil in the skillet. Stir in minced garlic, chopped piri piri and white part of chopped spring onions. Pour in the prepared sauce and bring it to a simmer. Return the chicken wings to the skillet, and then add in the rest of spring onions. Stir until well mixed and heated through. Turn the heat off and sprinkle. Serve them warm on a bed of corn salad if using.

And I want to thank Ah Tze from Away of Mind and Esther from X3Baking for passing on the Awards to me. Thank you, ladies!

Oyster Beef With Broccoli

This is a rather convenient and delicious Chinese stir-fry. It comes with broccoli florets and thinly cut beef slices, sirloin or rump steak, gently blanched in hot oil and stir-fried with ginger, spring onion and garlic and well-enhanced with oyster sauce.

	Marinade	Sauce
300 g Broccoli florets 1 clove Garlic, crushed 1/3 tsp Salt 1/3 tsp Chicken bouillon powder 350 g Rump steak, sliced into thin strips Sunflower oil 3-5 Ginger slices 1 stalk Spring onion, sliced 1 clove Garlic, sliced	1 tbsp Oyster sauce 1/2 tbsp Sugar 1 tbsp Cornstarch 1 tbsp Water	1 tbsp Oyster sauce 1 tsp Maggi sauce 1 tsp Cornstarch 1 tbsp Water 1 tbsp Chinese rice wine White pepper powder to taste

1. Cut the beef across the grain into thin slices. Add in marinade and set aside for 20 minutes. Combine the ingredients of sauce in a bowl and set aside. Wash and drain the broccoli florets.
   
2. Heat a large skillet with half cup of oil to 150C/300F. Add the marinated beef slices, stirring to separate, cook until the colour of beef has changed and nearly cooked. Remove the beef and drain on paper towels.
   
3. In another skillet, heat 2 tablespoons oil until hot, add the crushed garlic, stirring briefly until aromatic. Add the broccoli florets, sprinkle the salt and chicken bouillon powder over, and cook the broccoli, for 5 minutes, until they are tender but still crunchy. Remove and arrange broccoli florets around the edge of a serving plate, leaving the stems towards the center.
   
4. Clean the skillet and add a tablespoon of oil. Add in sliced ginger, spring onion, and garlic. Stir until aromatic. Return the beef to the skillet. Whisk the sauce to recombine, then add to the skillet, stirring quickly to thicken. Turn the heat off. Spoon the beef in the center of the serving plate. Serve immediately with steamed rice.

Szechuan Guai Wei Chicken

"Guai Wei", literally translated as "exotic/unusual/special flavour or taste", is one of main sauces used in Szechuan cuisine of China. The ingredients of "guai wei" usually consists of sesame, vinegar, Szechuan peppercorns, sugar, hot bean sauce and rice wine.

	Guaiwei Sauce
2 Chicken legs 3-5 slice Ginger 1 stalk Spring onion, sectioned 1/2 tsp Szechuan peppercorns 30 g Chinese rice wine 1 tbsp Sesame seeds, roasted 1 tbsp Spring onion, chopped	10 g Szechuan peppercorn oil 30 g Hot bean sauce 30 g Roasted sesame oil 20 g Sesame paste 10 g Black rice vinegar 15 g Maggi seasoning 10 g Sugar 5 g Chicken bouillon

1. Clean the chicken legs in warm water. Fill a pot with water over medium heat. When it starts to simmer, add in ginger, onion, Szechuan peppercorns and rice wine. Now add in prepared chicken thighs and cook for 12 minutes until just cooked and tender. Remove the chicken and soak in a pot of ice water until cool. Remove the chicken and cut into small pieces. Arrange the chicken on a serving plate.
   
2. Mix the Szechuan peppercorn oil, hot bean sauce, sesame oil, sesame paste, black vinegar, Maggi seasoning, and chicken bouillon in a bowl. Pour the dressing over the chicken, then sprinkle the roasted sesame seeds and chopped spring onions on top.

Spicy Fish Sticks

Homemade fish sticks are one of my favourites. They are crunchy, spicy and delicious! If you can't take hot food, then skip the step of preparing chilli sauce and make a tartar or remoulade instead to accompany these fish sticks.

	Sauce
2 Cod fillets Salt and white pepper to taste 3 Garlic cloves, chopped 1 Chilli, seeded and chopped 1 stalk Spring onion, chopped 2 tbsp Sweet potato flour Vegetable oil Handful of arugula to serve	1 tsp Szechuan pepper powder 1 tbsp Chilli oil 1 tbsp Rice wine 1 tbsp Light soya sauce 1 tsp Roasted sesame oil

1. Rinse and pat the fish fillets dry with kitchen paper. Slice the fillets into 3-inch strips. Lightly season with salt and pepper. Dredge the fish strips to coat with sweet potato flour.
   
2. Fill a deep skillet half full with oil and heat to 150C/300F. Lower the prepared fish strips and fry until lightly golden. Increase the temperature to 200C/400F and fry for a further 5 seconds. Remove and drain.
   
3. Leave a little bit of oil in the skillet and stir in chopped garlic, chilli, spring onion and all the ingredients of the sauce. Return the fish strips to the skillet and gently stir to combine. Serve them on a bed of arugula.

Chicken with Lee Kum Kee Plum Sauce / 苏梅酱汁鸡

This light brown sauce is made from preserved Chinese plums, quality ginger, and chilies. This is an excellent dipping sauce for any roasted meat dishes and for stir frying.

	Sauce
200 g Chicken breast 1/3 tsp Salt 1/5 tsp Chicken bouillon 60 g Cornstarch 1/2 tsp Baking soda 1/2 Egg Some water 1 tsp Minced garlic 1 tsp Sesame seeds©angiesrecipes	2 tbsp Sweet plum sauce©angiesrecipes 30 ml Water 1 tbsp Sugar 1/2 tsp White vinegar 1/5 tsp Salt 1 tsp Cornstarch

1. Cut the chicken breast into 2cm dices, marinate with the salt and chicken bouillon and set aside for 15 minutes. Combine the cornstarch and baking soda, add in egg and some water to make a thick batter.
   
   
2. Heat up a wok with enough oil until hot. Dip the diced chicken into the batter. Shake off the extra batter and deep-dry the chicken for 2 minutes. Scoop out and drain. Return the chicken to the wok and deep-fry until very crispy.
   
   
3. Fill another skillet with a little of oil, add in garlic and stir until fragrant. Combine all the sauce ingredients and add into the skillet. Return the fried chicken to the skillet and stir until the chicken are completely coated with the sauce. Transfer to a serving dish and sprinkle some sesame seeds over.

White Radish in Szechuan Hot Bean Paste

"Szechuan Hot Bean Sauce" or "Szechuan Dou Ban Jiang" is a spicy, salty paste made from fermented broad beans, soya beans, salt, and various spices. It is used particularly in Szechuan cuisine and regarded as "the soul of the Szechuan kitchen". One well known variety is called "Pixian Dou Ban Jiang" (郫县豆瓣酱), named after the town of Pixian, Szechuan. You can also use the paste to make spicy tofu dishes, or serve as a great accompaniment to the rice and noodles.

• 600 g White radish
  
  
• 1 tbsp Salt
  
  
• 2 tbsp Minced garlic
  
  
• 1 tbsp Sugar
  
  
• 1 tsp Vegetable bouillon
  
  
• 1 tbsp Sesame oil
  
  
• 2 tbsp Szechuan hot bean paste
  
  

1. Peel and slice the white radish into thin strips. Place them in a large bowl, and rub all sides of the radish with the salt. Sit in the fridge for 3 hours to draw the water. Remove and squeeze the excess water.
   
   
2. Add in the rest of condiments and mix until combined. Transfer the mass into a clean dry glass and screw it tightly. Chill overnight.

White Radish in Szechuan Hot Bean Paste

Braised Cauliflower With Tomatoes

• 150 g Tomatoes
  
  
• 500 g Cauliflower
  
  
• 3 clove Garlic, sliced
  
  
• 1/2 tsp Chicken bouillon
  
  
• 1/2 tsp Salt
  
  
• 1/3 tsp Sugar
  
  
• 2 tbsp Oil
  
  
• Cornstarch solution
  
  
• Chopped spring onion

1. Wash and cut cauliflower into small flowerets. Bring half a pot of water to a boil and blanch the cauliflower for 5 minutes.
   
   
2. Place the tomatoes into a bowl of boiling water for 10 seconds. Remove and dip them into some cold water, so that you can easily peel off the skins. Cut tomatoes into eight wedges each.
   
   
3. Heat oil in a large non-stick skillet over medium to medium high heat. When hot add sliced garlic and stir until fragrant. Add tomatoes wedges and chicken bouillon, stir for 4-5 minutes.
   
   
4. Pour in a cup of water and bring it to a boil. Add in blanched cauliflower and cook, covered, for 10 minutes until just tender. Season with salt and sugar, thicken with cornstarch, dish up. Garnish with the spring onions and serve with steamed rice.

Braised Cauliflower With Tomatoes

I want to thank Lazaro from Lazaro Cooks, BAKERICIOUS, and Denise@quickies on the dinner table sharing all their lovely Awards with me. Thank YOU!

Pan-Fried Stuffed Tofu With Oyster Sauce

	Sauce
125 g Ground meat 2 Dried mushrooms (soaked in water and chopped finely) 1 stalk Sring onion, chopped 2 slice Ginger, minced 1 tsp Salt 1 tsp White pepper powder 1 tsp Light soya sauce 1 tsp Sesame oil 300 g Tofu 50 g Cornstarch 1 stalk Chopped spring onion	1. 5 tbsp Oyster sauce 1. 5 tbsp Light soya sauce 90 ml Water 1/2 tsp Chicken bouillon 1/2 tsp Salt 1/2 tbsp Cornstarch 1/2 tbsp Sugar

1. Combine all the ingredients for the filling in a bowl and stir until the mixture is well-blended. Stir together all the ingredients for the sauce in a small bowl. Set aside.
   
2. Cut the tofu into 10 rectangles, each about 4x7cm in size. Using a spoon to hollow out the center of each tofu rectangle to make a little box. Pat the tofu 'boxes' dry and dust them lightly with cornstarch. Fill each with about 1 tablespoon of the stuffing, mounding it slightly. Pat each piece of stuffed tofu with additional cornstarch.
   
3. Pour enough oil into a skillet to fill 3 inches. Heat oil over medium-high heat to 150C/300F. Deep-fry the stuffed tofu, a few pieces at a time, until the tofu is golden brown and the filling is cooked through, about 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
   
4. Heat a skillet over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add green onions and stir-fry until fragrant. Add the sauce and bring to a simmer.
   
5. Slip the fried tofu into the sauce and stir gently to coat. Transfer the tofu onto a serving platter, and serve hot.

Pan-Fried Stuffed Tofu With Oyster Sauce

Fish Cubes And Pine Nuts / 松仁鱼米

An irresistible combination of the delicate flavors of the Alaska pollock, the earthy scent of the bell pepper and the rich buttery savour of the pine nuts makes this fish dish unbeatable!

	Marinade
350 g Alaska pollock fillet 100 g Pine nuts 60 g Red bell pepper 80 g Cucumber 1 stalk Chopped spring onion 25 g Jiafan rice wine 4 g Salt 50 g Cornstarch solution 15 g Sesame oil Oil for frying	1 Egg white 1. 5 g Chicken bouillon 1. 5 g White pepper powder 13 g Cornstarch 15 g Vegetable oil

1. Cut the fish fillets into the small cube size of pine nuts. Mix the fish cubes with the marinade and rest for 30 minutes. Cut the cucumber, bell pepper and spring onion into the size of the fish cubes.
   
2. Fill a skillet with some oil and heat until hot. Add in pine nuts and fry until they are golden. Remove and drain.
   
3. Heat the oil in the same skillet to about 110C/230F. Lower the marinated fish cubes into the skillet and stir gently. As soon as all the fish cubes have seperated, remove them with a slotted ladel and drain. Leave 2 teaspoons of oil in the skillet and heat up.
   
4. Add in chopped spring onions and stir briefly. Stir in diced sweet peppers, and then the rice wine, salt, fish cubes, diced cucumber and pine nuts, stirring gently. Add in the cornstarch-water mixture. Stir until well combined. Drizzle sesame oil over and stir until blended.

Fish Cubes And Pine Nuts / 松仁鱼米