Chicken Bourguignon

My recent trip down under to Melbourne, Australia was filled with eye opening wide variety of food stuffs available in their supermarket. When I was in Woolsworth,Chadstone, I feel like I'm in a food heaven. Their stuffs are so fresh and their arrangement of things makes you feel like grabbing everything you see. They even let you test the food in the deli corner before you make up your mind to purchase anything. Sounds great huh! I got myself a few bottles of spices and sauce to bring back home. Here's one of them, Beef Bourguignon sauce. I used chicken instead of beef as my family don't take beef. Just follow the instructions at the back and it turn out great. I add in some dry coriander,black pepper & lee & perrie sauce to fry the chicken to bring out more flavour.

Here's the outcome...Chicken Bourguignon




You can have it with rice or toast bread, I like it with pasta. Taste good.




It just cost less than AUD$5 and it serve 4 adults! So what are you waiting for, friends who live down under, go grab your sauce today and have a good meal.

Stir Fry Broccoli with Roast Pork

Stir Fry Broccoli with Roast Pork

Ingredients

1 whole broccoli (cut into smaller piece, pre-boil for 1mins in water)

1 carrot (sliced thinly)

500gms chop roast pork

3-4 cloves of garlic (finely chop)

Seasoning

3 tablespoon oil

1 teaspoon salt

2 teaspoon shaoxing hua teow cooking wine

Method

Heat oil

Fry garlic until fragrant but don't burnt it

Add in roast pork,carrot and broccoli

Add seasoning and stir fry until broccoli soften a bit (don't over cook the broccoli since already

pre-boiled)

Remove and serve with white rice

Pumpkin Rice

Pumpkin Rice

Ingredients

500gms pumpkin (cut into cubes)
3 Chinese sausages (cut into small slices)
6 pieces Chinese dried mushroom (pre-soaked in 300 ml hot water to soften it, remove stem
and cut into strips)
50gms dried prawns (pre-soaked in 100 grammes water for about 10 minutes. Remove dried
prawns)
3 cups of white rice (rinsed and soaked in water for 30 minutes, then remove water)
- I prefer to use fragrant white rice to make it more fragrant
3 tablespoons oil
Bunch of cilantro/spring onions

Seasoning

1 tablespoons light soya sauce
1 tablespoon dark soya sauce
1/3 teaspoon of white pepper powder
1/2 teaspoon sesame oil
1 teaspoon salt


Method:

Heat up oil
Stir fry dried prawns and mushroom until fragrant
Add in rice,pumpkin and sausage
Add seasoning and stir well until everything combined
Remove everything and put into a rice cooker
Add the water to cover the rice mixture completely,about 1 cm above the surface of the rice
Switch on the rice cooker and allow it to completely cook.
Give it a stir before serving.
Serve with some chop cilantro/spring onions on top.

Hot Thai Avocado Salad

Hot Thai Avocado salad

2 avocados - skin removed, chop into cubes

1/2 carrot - grated

1 tomato - chop into cubes

2 tablespoon thai chili sauce

1 onion - chop finely

some dried shrimps (washed)

some finely chop salted fish (optional)

1/2 teaspoon sugar

1 teaspoon lemon juice

Method:In a mixing bowl combine all in

Serve Chilled

*You can add prawns & squids if you like to make it into seafood salad