Thermomix Stir-Fried Bitter Gourd Chicken

Ingredients:

1. 1/2 garlic clove
2. 2 chicken breasts (cut into strips and seasoned with sea-salt)
3. 1/2 bitter gourd (cut into thin slices)
4. Sunflower oil
5. Sea-salt

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1. Place garlic into TMX jug.

2. Set to 5seconds/Reverse/Speed 5. Remove all the garlic skin.

3. Scrape the wall with the spatula.

4. Add some oil.

5. Set 5minutes/Varoma/Reverse/Spoon. Remove MC.

6. Add the chicken and bitter gourd.

7. Set 10minutes/Varoma/Reverse/Spoon. Replace MC. (Add a dash of sea-salt to the dish halfway through the hole in the lid. Remember to replace the MC.)

8. Serve hot with steaming rice.

Bon appétit!

Thermomix Turmeric & Garlic Chicken Pieces

Ingredients:

1. 2 stubs of turmeric (also known as yellow ginger) (outer layer removed)
2. 1/2 clove of garlic
3. 2 chicken breasts (cut into strips)
4. Sea-salt
5. Sunflower oil

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1. Place garlic into the TMX jug. Cover with lid.

2. Set 5 seconds/Reverse/Speed 5. Remove the garlic skin.

3. Add the turmeric into the jug.

4. Blend the turmeric and garlic at 30seconds/Speed 6.

5. Scrape everything down with the spatula.

6. Add oil and set 5 minutes/Varoma/Reverse/Spoon. Remove the MC.

7. Once it is done, add the chicken.

8. Set to 10 minutes/Varoma/Reverse/Spoon. Use the MC.

9. Check whether the chicken has been thoroughly cooked. You can add a few more minutes if it's not. But to me, 10 minutes is more than enough.

10. Serve hot with rice.

Bon appétit!

Fish Roe Fried Rice

Ingredients:

1. 3 'sacks' of fish roe
2. 200gm of french beans (washed and diced)
3. 3 eggs (beaten)
4. 3 cups of cooked rice
5. Sea-salt
6. Sunflower oil

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1. Cook the fish roe. Click on RECIPE on how to cook the fish roe.

2. Heat a wok on medium high heat.

3. Drizzle some sunflower oil.

4. Add the beaten eggs and fry until cooked. Break up the eggs.

5. Add the french beans and fry until cooked.

6. Add the rice and fish roe.

7. Add sea-salt to taste.

8. Stir fry until everything is mixed thoroughly.

9. Scoop up onto serving dish and serve hot.

Bon appétit!

Stir-Fried Siew Yuk with Potatoes

Ingredients:

1. 1kg of cooked siew yuk (click on LINK on how to cook siew yuk - which is basically roasted pork belly)
2. 10 potatoes (washed, skin removed and cut into chunks)
3. Sea-salt
4. Sunflower oil

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1. Heat a wok on high heat.

2. Drizzle some sunflower oil (not too much as the siew yuk is oily).

3. Add the potatoes and then turn the heat down to medium. Close the lid and allow the potatoes to cook until softened.

4. Add the cooked siew yuk and stir fry to mix everything up.

5. Season to taste with some sea-salt.

6. Scoop up onto serving dish.

7. Serve hot with rice or bread.

Bon appétit!

Stir-Fried Chicken, Potato & Liver

Ingredients:

1. 1 piece of chicken breast (cut into small pieces and seasoned with sea-salt)
2. 6 pieces of chicken liver (seasoned with Tamari sauce [white sauce which is wheat-free])
3. 8 medium sized old potatoes (peeled and sliced into thin pieces)
4. Sea-salt
5. Sunflower oil
6. *Big onions (optional)
7. 1/2 cup of filtered water

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1. Heat a wok on medium high.

2. Once it is hot, drizzle some sunflower oil.

3. Add the sliced potatoes and (*big onions - optional).

4. Cook until potatoes are softened.

5. Add the chicken pieces, liver and 1/2 cup of water.

6. Season with sea-salt.

7. Stir fry until the chicken pieces and liver are thoroughly cooked.

8. Scoop up onto serving dish.

9. Serve hot with rice.

Bon appétit!

Stir-Fried Eggs With Celery

Ingredients:

1. 10 medium sized eggs (beaten)
2. 2 celery sticks (peeled and sliced into thin pieces)
3. Sea-salt
4. Sunflower oil

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1. Heat a wok on medium heat.

2. In a large mixing bowl, pour the beaten eggs, celery sticks, sea-salt and sunflower oil. Mix thoroughly.

3. Once the wok is heated up, pour the egg mixture into it.

4. Stir fry until one side is slightly browned before turning it over.

5. One the other side is slightly browned too, scoop it up onto serving plate.

6. Serve hot.

Bon appétit!

Bitter Gourd & Mushroom Egg

Ingredients:

1. 8 large free-range chicken eggs (beaten)
2. 1/4 of a bitter gourd (washed and sliced thinly)
3. 6 fresh shitake mushrooms (sliced thinly)
4. Sea-salt
5. Sunflower oil

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1. Mix all ingredients above in a large mixing bowl.

2. Heat up a wok on high heat.

3. Turn to medium heat and pour the wet mixture into the wok.

4. Stir fry until eggs are browned and fragrant.

5. Scoop up onto serving dish.

6. Serve with hot rice.

Bon appétit!

Stir-Fried Garlic Chicken with Celery & Carrots

Ingredients:

1. 1 chicken breast (cut into small pieces - seasoned with sea-salt and garlic)
2. 3 celery sticks (peeled and cut into french fry size)
3. 2 carrots (outer layer peeled and cut into thin strips around the same size as the celery)
4. 5 garlic bulbs
5. Sunflower oil
6. Sea-salt

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1. Heat up a wok.

2. Drizzle some sunflower oil into the wok.

3. Add the garlic bulbs and stir fry until fragrant.

4. Add the chicken, celery and carrots and a dash of sea-salt and stir fry until the chicken is cooked and the vegetables have softened.

5. Scoop up onto serving dish and serve hot with rice.

Bon appétit!

An Egg-lectrifying Meal

Ingredients:

1. 8 medium sized chicken eggs
2. 100gm french beans (finely chopped)
3. Sea-salt
4. Sunflower oil

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1. In a large mixing bowl, beat the eggs together with the french beans and salt.

1. Heat a wok on medium-high heat.

2. Drizzle the wok with sunflower oil.

3. Pour the egg mixture into the wok.

4. Stir fry until eggs are cooked and slightly browned.

5. Scoop up onto serving dish and serve with piping hot rice.

Bon appétit!

Lightly Fried Fish Roe

Ingredients:

1. 2 big pieces of fish roe (thoroughly washed and dried with kitchen paper towels)
2. 1 egg (beaten)
3. Sea-salt
4. 1/4 cup of Potato flour
5. Sunflower oil

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1. Coat the 2 pieces of fish roe into the potato flour and sea-salt.

2. Then dip the fish roe into the beaten egg.

3. Heat up a wok.

4. Drizzle some sunflower oil onto the heated wok.

5. Place the pieces of fish roe into the wok.

6. Once one side has browned, turn it over.

7. Once the other side is browned, scoop them up onto a serving dish.

8. Serve with hot rice.

Bon appétit!

PS: Unfortunately my fish roe exploded and broke and became one big huge blob. But it was still very delicious!

Stir-Fried Bean Sprouts with Tofu

Ingredients:

1. 4 square tofu (cut into 6 parts)

2. 4 bulbs of garlic (sliced thinly)
3. 2 cups of bean sprouts
4. Sea-salt
5. Sunflower oil

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1. Heat up a wok.

2. Add some sunflower oil to the heated wok.

3. Throw in the sliced garlic.

4. Stir-fry until slightly browned and the aromatic garlic smell wafts through the kitchen.

5. Scoop up the garlic into a plate and set aside.

6. Placed the cut bean curd pieces on the wok (use medium fire) and allow it to cook until it is slightly browned.

7. Turn the bean curd pieces over and continue cooking until the other side is browned too.

8. Pour the cooked garlic back into the wok and add the bean sprouts.

9. Add some sea-salt and mix everything throughly.

10. Once the bean sprouts are cooked, you can scoop up the dish onto a serving dish.

11. Serve with hot steaming rice.

Bon appétit!

Stir Fried Lotus Root & Minced Chicken

The lotus root or lotus rhizome is from the lotus plant. In the Chinese and Japanese cultures, the lotus plant is held in high esteem. In Japan, the lotus root is popularly known as renkon.

The lotus root is a very good source of fibre. It is also an excellent source of vitamin C.

For the chicken soup, the larger and fatter lotus roots are used. For stir-fried dishes, a slimmer version of the lotus root is used.

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Ingredients:

1. 1 medium sized slim lotus root (outer layer peeled and sliced into thin slices)
2. 400gm of minced chicken (seasoned with sea-salt)
3. Sunflower oil
4. Sea-salt

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1. Heat up a wok.

2. Drizzle some sunflower oil.

3. Add the lotus root and stir-fry for about 5 minutes.

4. Add about 1/2 a cup of water and turn the fire to the lowest.

5. Cover the wok and let it simmer until the lotus root slices are cooked. (It will still be crunchy)

6. Remove the cover and add the minced chicken.

7. Stir fry the minced chicken until thoroughly cooked. Break the minced chicken into fine pieces.

8. Sprinkle some sea-salt and mix thoroughly.

9. Scoop onto serving plate. Serve with warm rice.

Bon appétit!

Yang Chow Fried Rice

The Yang Chow fried rice was invented by Yi Bingshou (1754 - 1815) during the Qing dynasty in China. The dish is given such a name as Yi was once the regional magistrate of the city of Yangzhou. Though there are many versions of the Yang Chow fried rice, but the staple items are cooked rice (which is preferably one day old rice), cooked shrimp, spring onions, fresh vegetable (peas, corn, carrots, bamboo shoots) and eggs. Many people add ham or char siew pork to their Yang Chow fried rice.

Below is my salicylate-tolerable-version of the Yang Chow fried rice.

Ingredients:

1. 4 cups of cooked white rice (cooked, kept in freezer overnight and thawed the next day)
2. 2 large eggs (beaten)
3. 200gm of fish cake (for recipe, click on LINK) (cut into small pieces)
4. 200gm of prawns (cut into small pieces and seasoned with sea-salt and some sunflower oil)
5. 1/2 bulb of garlic (sliced into thin pieces)
6. 2 carrots (cut into cubes)
7. 1 cup of green peas

I bought a packet of dried garden peas from the organic shop. I had to soak it for about 18 hours to get it to soften. And then I had to boil it for 2 hours. But they were yummy. 

8. 2 stalks of spring onion (chopped into fine pieces)
9. Sea-salt
10. Sunflower oil

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1. Heat a wok.

2. Add three tablespoons of sunflower oil into heated wok.

3. Once oil is heated, add the sliced garlic and stir fry until it is slightly browned.

4. Add the fish cake, carrots and peas and stir fry until carrots and peas soften slightly.

5. Add the prawns and fry until throughly cooked.

6. Add the rice and some sea-salt. Mix everything thoroughly

7. Pour the beaten eggs over the rice.

8. Stir fry until eggs are cooked and well blended with the fried rice.

9. Add the spring onions and stir for another 2 minutes.

10. Scoop onto serving dish.

11. Serve warm.

Bon appétit!

Stir-Fry Garlic Minced Pork

Ingredients:

1. 500gm of minced organic pork (seasoned with sea-salt)
2. 1 garlic clove (outer layer removed) (leave in bulb form)
3. Sea-salt
4. Sunflower oil

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1. Heat up a work.

2. Pour some sunflower oil into the heated wok.

3. Once the oil is hot, add the garlic bulbs.

4. Stir fry until garlic is slightly browned.

5. Add the minced pork and cook until it is well done.

6. Break up the minced pork into tiny pieces.

7. Add sea-salt if you find it isn't tasty enough.

8. Scoop onto serving dish.

9. Serve with hot rice.

Bon appétit!

Stir Fried Spaghetti

Ingredients:

1. 500gm of spaghetti (boiled)
2. 1 medium sized chicken breast (without skin) cut into thin slices (seasoned with sea-salt)
3. 300gm of bean sprouts (washed and drained)
4. 1/2 bulb of garlic (sliced into thin slices)
5. Sunflower oil
6. Sea-salt

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1. Heat a wok.

2. Pour about 3 tablespoons of sunflower oil into the wok.

3. When the oil is hot, add the sliced garlic. Stir fry until slightly browned.

4. Add the chicken pieces and fry until 3/4 cooked.

5. Add the bean sprouts and fry until both chicken and sprouts are cooked.

6. Add the spaghetti and some sea-salt to taste. Mix everything thoroughly.

7. Scoop up onto serving bowl.

8. Serve while piping hot.

Bon appétit!

Cashew Nuts Stir Fried Chicken

Ingredients:

1. 1 whole chicken (Chopped into about 12 pieces. Season with sea-salt overnight in fridge)
2. 2 big onion (sliced into thin pieces)
3. 1 garlic clove (Outer layer removed. Bulb sizes)
4. 1 1/2 cups of roasted cashew nuts
5. 1 bunch of chives/spring onion (cut into 3cm long)
6. 1 cup of chicken broth
7. Sea-salt
8. 1 teaspoon of soft brown sugar
9. 1 red capsicum (optional)

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1. Heat a wok on high heat.

2. Pour about 2 tablespoons of sunflower oil. Then add the garlic and stir fry until fragrant on medium heat.

3. Add the chicken pieces, chicken broth, sea-salt and soft brown sugar and allow to simmer on medium low heat until 90% cooked.

4. Then add the big onion slices, spring onion/chives and cashew nuts to the dish.

5. Stir fry until the chicken is throughly cooked.

6. Scoop onto serving plate. Serve with hot, steaming rice.

* If you can tolerate capsicums, add 1 sliced, red capsicum at step 4.

Stir Fried Minced Chicken+Potato+Cashew Nuts

Ingredients:

1. 500gm minced chicken (season with sea-salt)
2. 5 large potatoes (skin removed and cut into slices)
3. 1 cup of roasted cashew nuts (click here for recipe)
4. Sunflower oil
5. Sea-salt

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1. Pour 3 tablespoons of sunflower oil into a heated wok.

2. Add the potatoes and cook until soft.

3. Push the potatoes aside and add the minced chicken and cook until it is throughly cooked.

4. Break the minced chicken into pieces.

5. Mix the potatoes and minced chicken thoroughly.

6. Add the cashews and season with sea-salt to taste.

7. Continue stirring for about 3 minutes.

8. Scoop up onto serving plate and serve with hot rice.

Bon appétit!

Stir-Fry Garlic & Chives Chicken

Ingredients:

1. Garlic (1 whole bulb - outer layer removed)
2. Spring onion/chives (1 bunch - cut into about 3cm in length)
3. 1/2 chicken (cut into 8 pieces - season with sea-salt)
4. Sea-salt
5. Sunflower oil

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1. Heat a wok.

2. Once the wok is hot, pour about 3 tablespoons of sunflower oil.

3. Add the garlic and cook until aroma of garlic fills the kitchen.

4. Add the chicken, a sprinkle of sea-salt and stir fry until the dish is 98% ready.

5. Add the spring onions/chives and fry for another 5 minutes.

6. Scoop up onto serving plate.

7. Serve with hot rice.

Bon appétit!