Pan Fried Oyster Sauce Chicken ?????

This is one of the easiest chicken recipe, done in less than 10 minutes, prep and cooking!

This happened many years ago. I was at my cousin's place. Her house mate's friend was cooking in the kitchen. And she taught me this recipe. "Ah Goh" Thanks for teaching me this, easy and tasty.



Very Very easy and tasty.

Pan Fried Oyster Sauce Chicken Recipe

Ingredients:

1/2 bulb garlic (chopped finely)
2 chicken thighs (cut small)
3 tbsp oyster sauce (I use Lee Kum Kee)

2 tbsp oil (if skinless thighs, add more oil)



Method.

1. Heat wok, add oil.
2. Put in garlic and stir until it's fragrant but not golden.
3. Put in chicken pieces and stir it so that the garlic won't be at the bottom.
4. Allow the chicken to fry for a while before turning them.
5. Fry and turn chicken few times and put in oyster sauce. Fry for another minute and dish up.


Cooking time: 5 minutes!!!




Dished up onto a butter plate, they're cut about 6-8 pcs per thigh.

The garlic taste superb!!! Crunchy and fragrant in the chicken oil.

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Ma Tai Sar with Tong Yuen (water chestnut dessert with dumplings) ?????

I don't know why it's called Ma Tai Sar, cos 'sar' means sand... but the water chestnuts are not chopped until they're fine like sand..

Normally I'll make it without the tong yuen, but after trying it at a wedding luncheon in Taiping, I found it to be quite nice.

Ma Tai Sar with Tong Yuen (water chestnut dessert with dumplings)

Ingredients:

8 cups water

3 pandan leaves (shredded and knotted)

1 cup water chestnuts (about 8-10, peeled and chopped finely)

250 gm rock sugar(or 1 cup sugar)

3/4 cup corn starch (easier to buy than water chestnut starch)
1 cup water

1 egg (beaten)

1 package of frozen tong yuen (black sesame fillings or whichever u may prefer)

Method:
1. Boil 8 cups water with the pandan for 10 minutes or until u can smell the fragrance in the living room..
2. Take out the pandan leaves (if not, the water chestnuts will be hiding in the leaves).
3. Put in the water chestnuts and rock sugar.
4. Boil for another 10 minutes.
5. Mix 1 cup water with corn starch. Pour in and stir well.
6. Bring to a boil and drizzle in the egg while stirring continuously.
7. Turn off the fire and serve with cooked sesame dumplings (cooked according to packaging).

Nice for the Chinese Winter Festival (Goh Tung)..

**

You can roughly get 10 rice bowls of this dessert. I always put my tong sui into small containers per portion and put in the fridge. This way, it's more convenient when one wants to have some, without having to ladle it out.

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Claypot Chicken Rice w/o the claypot ????

My hometown is famous for Claypot Chicken Rice. Mom used to tapau this when she�s not cooking. A big pot of it would feed the whole family bao bao. But I never like it with sausages and salted fish. Prefer the plain chicken version.

How many of us do have a claypot of home? Good for u if u have one, but I don�t. So, I make this w/o the pot. It may not have the claypot smell, but it does taste similar (not the same cos I put mushrooms). I like to cook this one pot dish. My friends have seconds when I do this for them.

Very easy and delicious!!

Claypot Chicken Rice Recipe

Recipe for 2.

(A) 1 bowl of uncooked rice(washed)
1 bowl of water (adjust to preference and type of rice)

(B) 2 chicken drumsticks cut into small pieces(or which ever part u like)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tbsp sugar
� tsp salt
Dash of white pepper powder
2 tbsp ginger juice( if u�re lazy, just julienne 1 inch of ginger)
1 tbsp corn starch

(C) 5 black mushrooms (sliced and squeezed dry)

(D) 3 tbsp light soy sauce (or how salty u want it to be)
1 tbsp dark soy sauce (some brands are darker, some lighter)
2 tbsp oil ,fried with one pip of garlic and 1bulb of shallot
� tsp sesame oil
� cup green onion(cut finely)

1. Mix (B) all together and marinade for at least an hour ( I do it overnight to save time)
2. Mix in the mushrooms to marinade for another 10 mins at least.
3. Cook the rice til it�s � cooked through. (you may steam the rice or use rice cooker(water almost dry))
4. Put in the marinated chicken and mushroom. Arrange it nicely and try to make sure the chicken don�t overlap each other.

When everything is cooked, take it of the fire (if u�re using rice cooker,the light is off)
6. Put in (D) and mix it all up. If it�s not salty enough, add more soy sauce according to personal taste.


7. Dish up and serve with some blanched veggie to make the meal nutritionally more balanced, eg: Sawi or Lettuce or Taugeh.

Tip: When I prepare the garlic shallot oil, I make some for my veggie too. Then using the same wok, w/o washing, put in water, boil and blanch the veggie.

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Native American Christmas Recipes

American Indian Cold Christmas Cake Recipe
1 lb pecans or walnuts, chopped
1 lb shredded moist coconut
1 lb raisins
1 lb vanilla wafers
1 regular can sweetened condensed milk


Combine dry ingredients well. Pour in sweetened condensed milk and
work through with hands so that dry ingredients are thoroughly
saturated. Press into spring foam pan. Refrigerate for 2 days. My
Cherokee ancestors used hazelnuts, dates and thick goats milk, then
wrapped the cake in watertight leaves bound with vine and placed in
cold running stream for several days. This is delicious and easy.
Yield: 4 servings

Mom's Christmas Sausage Coffee Cake
1 lb bulk sausage
2 tablespoon chopped parsley
1/2 cup chopped onions
2 cup bisquick
1/4 cup grated parmesan cheese
3/4 cup milk
1/2 cup grated swiss cheese
1/4 cup mayonnaise
1 egg beaten
1 egg yolk
1/4 teaspoon tabasco
1 tablespoon water
1 1/2 teaspoon salt

Brown sausage and onions; drain. Add next 6 ingredients. Make batter
of Bisquick, milk and mayonnaise. Spread half of batter in 9 x 9 x 2-
inch greased pan. Pour in sausage mixture, then spread remaining
batter on top. Mix egg yolk and water and brush top. Bake at 400
degrees for 25 to 30 minutes or until cake leaves edges of pan. Cool
5 minutes before cutting into 3-inch squares. This recipe doubles
easily in a 9 x 13-inch pan. Enjoy!!
From: "Manyfeathers1"
Yield: 4 servings

Kolab Christmas Salad
1/2 cup cider vinegar
7 tablespoons olive oil
1 jalapeno chili, seeded, minced
1 teaspoon white sage dried, crumbled
6 prickly pears ripe, sliced
1 head red leaf lettuce or boston lettuce
3 avocados, peeled, pitted, sliced
1/4 cup pine nuts, toasted
1 small red onion, thinly sliced, rings separated

Combine vinegar, jalapeno and white sage in small bowl. Gradually whisk in oil. Season with salt and pepper. (Can be
made 1 day ahead. Cover and let stand at room temperature.)
Peel and cut lengthwise the pears then slice crosswise into half rounds.Line platter with lettuce. Arrange pear slices in center of
platter, overlapping slices. (Can be made 4 hours ahead. Cover and
chill.) Arrange avocado slices around pear slices, overlapping slices.
Top with nuts. Arrange onions over all. Drizzle dressing over.

Holiday Rump Roast
4 lb venison rump roast
1/2 teaspoon sage or several sprigs fresh sage
1 teaspoon juniper berries crushed fine
1 clove garlic, slivered
1/2 cup cooking oil
salt
pepper

Cut slits in top of roast and insert sliver of garlic and sage in the pockets. Rub the roast with cooking oil that has in it the juniper berries, salt and pepper and let sit at room temperature for 1 hour. Place the roast in a baking dish. Roast in a preheated 450 degree (F) oven for 15 minutes. Lower heat to 350 degrees and roast for 1 hour 15 minutes. If using a meat thermometer, the internal temperature should be 155 degrees for medium rare. For a larger roast, cook for about 18 minutes per pound at the 350 degree temperature. Allow roast to rest 10 minutes before carving. Serve with fresh cranberry sauce.
Yield: 5 servings

Native Holiday Cake
1 cup flour
1 cup corn flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger
pinch of salt
1/2 cup plus 2 tbs unsalted butter
1 cup sugar
1/2 cup maple sugar
2 large eggs
1 tsp vanilla
1 1/4 cups pumpkin puree
1 apple, peeled, finely chopped
1 cup cranberries, coarsely chopped
1 cup pecans, coarsely chopped
maple syrup icing
1/4 cup plus 2 tbs confectioners sugar
2 1/2 tbs maple syrup

Heat oven to 350 degrees.* Butter a bundt pan. Whisk first 7 ingredients in a bowl to blend. Beat butter and sugars in a bowl until light and fluffy. Add eggs, beat well. Beat in vanilla, pumpkin and apple. Add flour mixture, beat until blended. Stir in cranberries and pecans. Scrape into pan. Bake 70 min. or until done. Cool in pan 10 min. before inverting. ICING---Stir
confectioners sugar and maple syrup in a bowl until icing runs off tip of the spoon, adding more syrup if needed. Put cake on wax paper, drizzle with icing. SPRINKLE WITH COARSELY CHOPPED PECANS, LET ICING SET.
Yield: makes 12 servin

(Chickasaw) Pumpkin Cookies
1/2 cup shortening
1 1/2 cup cooked pumpkin
2 1/2 cup flour, less 2 tsp
4 teaspoon baking powder
1 cup raisin or dates
1 cup chopped nuts
1 teaspoon lemon extract
1 1/4 cup brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cinnamon

Cream shortening and sugar. Add eggs, pumpkin and spices. Blend well. Sift dry ingredients together and add to pumpkin mixture. Blend until smooth. Stir in raisins, nuts and flavoring. Drop by teaspoons onto greased cookie sheet. Bake at 400 degrees for 15 minutes.
Yield: approximately 3

Pueblo Feast Pinion Cookies
2/3 cup plus 1/4 cup sugar
2/3 cup lard or vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp anise seed
1/3 cup milk
1/2 cup pinon nuts (pignoli),; chopped
1 tsp ground cinnamon

The Pueblo Indians give much attention to food, especially on Feast Days, when they must feed their families, a circle of friends and even casual visitors. Field parties for planting or harvesting, kiva parties, a Kachina or Corn Dance, an initiation or wedding, the pueblo's Saint's Day - all require elaborate food preparation. In the Pueblo world, the households of men engaged in any ceremonial activity are the busiest, and at the conclusion of the feast, leftovers are distributed and carried home. Pueblo hospitality is identified, as everywhere, with food; under no circumstances may one refuse food or, asking for it, be refused. To a caller from the vicinity, watermelon, pinon, or peaches will be offered, and it is proper to eat before announcing the reason for the visit. For visitors from far away, whenever they arrive, a regular meal will be served. To be stingy with food is unacceptable. Visitors on Feast Days might be offered these special cookies, but we doubt there are ever any leftovers to be carried home. Preheat oven to 350. In a mixing bowl, cream 2/3 cup sugar and lard. Add egg and blend thoroughly. Stir in flour, baking powder, vanilla, and anise seed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the pinon nuts. Roll dough out on a lightly floured board to 1/2-inch thickness. Cut into 2-inch cookies with cookie cutter. Sprinkle tops with mixture of the remaining sugar and cinnamon. Bake cookies on a well-greased baking sheet for about 15 minutes, or until golden. Cool on a rack.

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Moist Chocolate Cake ?????

I love Chocolate Moist Cake. Ate one made by a friend years ago that used corn oil, and I fell in love with it. And I lost contact with that friend. So, after searching few years online for a recipe that can create a similiar taste, I found one.

Source: http://www.bestmoistchocolatecakerecipe.com/

Moist Chocolate Cake Recipe

2 cups flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
2 large eggs
1 tsp salt
1 cup buttermilk (I substituted with soured milk =1 tbsp lime/lemon juice +250ml milk, make sure they curdle)1 cup corn oil
1 1/2 tsp vanilla extract
1 cup boiling water

1. Preheat Oven to 160C (the original recipe called for 150C)
2. Line a 9 X 13 inch baking dish
3. Place all ingredients into a mixing bowl
4. Mix at medium speed until all ingredients are smooth
5. Pour into the baking dish.
6. Bake for 1 hour.

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Cactus and Pinenut Salad with Cranberry Vinaigrette

1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup vegetable oil
10 cups mixed baby greens
1 cup nopales, thinly sliced
1/2 cup pine nuts, toasted

Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.) Combine greens and nopales in large bowl. Toss with enough dressing to coat. Sprinkle with pine nuts. Serve, passing remaining dressing separately.

Contributor: Burning Tree Native Grill

Yield: serves 6.

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Cheesy Fry Bread

1 pound loaf frozen bread dough, thawed
3 tbsp. butter or margarine, softened
2 tbsp. finely chopped ramp or leek
2 to 3 tsp. chili powder
1/2 t. dried white sage
1/2 t. garlic powder
1 c. shredded cheddar cheese

With its pretty color and cheesy topping, this buttery bread is delicious with soups.

Pat dough onto the bottom and up the sides of a greased 14-inch pizza pan or 15x10-inch baking pan, forming a crust. Spread with butter. Sprinkle with onion, paprika, oregano and garlic powder. Prick the crust several times with a fork; sprinkle with cheese.

Cover and let rise in a warm place for 30 minutes. Bake at 375 for 20 to 25 minutes or until golden brown.

Contributor: Burning Tree Native Grill

Yield: 8 servings

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