Just got home after a long bus ride from Connecticut. Realized I have some 2 month-old frozen chicken breasts in the freezer so I made this quick dinner dish to use it up. Now I'm not saying this recipe ask for 2 month-old frozen chicken breasts, I'm just saying it's quick. LOL.
2 chicken breasts, cut into chunks
1/2 cup thinly sliced ginger (more if you like)
1/2 onion, sliced
1 tablespoon chopped garlic
4 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon white pepper
1 tablespoon sesame oil
2 cup water
3 tablespoon oil
Heat wok. Add in ginger slices once it's hot, without oil. Fry until ginger is fragrant and dry. Set aside.
Add oil into wok and brown chicken pieces. Set aside. Return ginger back into the wok with onions. Fry until onions are soft, then add in garlic. Fry until it's brown.
Add in soy sauce, oyster sauce, white pepper and sugar. Fry until mixture is thick. Add in chicken pieces and water. Cook for about 15 minutes or until sauce thickens.
Add in sesame oil and stir. Dish and serve with white rice.
May 17, 2009
May 15, 2009
Maple Baked Butternut Squash
This is just another version of Sweet Baked Butternut Squash that I made for Thanksgiving. Instead of brown sugar, I'm using maple syrup. Makes good side dish.
2 medium sized butternut squash
1/2 cup maple syrup
6 tablespoon unsalted butter (or margarine)
Peel and cut butternut squash into wedges. Preheat oven to 350 °F.
Line a baking sheet with aluminum foil. Add squash into the baking sheet, cover squash with more aluminum foil. Bake for 30 mins.
Take squash out of the oven. Mix maple syrup with butter, drizzle half of the mixture on top of the squash, and return it to the oven for another 15 minutes on 400 °F.
Drizzle with remaining syrup mixture before serving.
2 medium sized butternut squash
1/2 cup maple syrup
6 tablespoon unsalted butter (or margarine)
Peel and cut butternut squash into wedges. Preheat oven to 350 °F.
Line a baking sheet with aluminum foil. Add squash into the baking sheet, cover squash with more aluminum foil. Bake for 30 mins.
Take squash out of the oven. Mix maple syrup with butter, drizzle half of the mixture on top of the squash, and return it to the oven for another 15 minutes on 400 °F.
Drizzle with remaining syrup mixture before serving.
May 10, 2009
Ray's Iced Lemon Tea
What's better than lemon and tea? Iced lemon tea! I've been drinking this since I was kid but I'd usually get them pre-packaged when I was in Malaysia. The smell of fresh juicy lemons mushed with sugar and mixed with freshly brewed tea. Yum ... this is one of the drinks that will keep you asking for more. This recipe yields a gallon.
6 lemons
6 tea bags, Lipton black tea
2 cups sugar
6 cups hot water
4 cups cold water
Wash lemons thoroughly. Slice lemons and put them into a pitcher (one that measures to a gallon). Add in sugar. Using a wooden spoon, mush lemon slices with sugar until sugar is almost dissolved. You now have a tasty mixture of lemon syrup, infused with the juices of the lemon and the oil from the zest.
Steep tea bags in 6 cups of hot water for 5 minutes. Add steeped tea into the pitcher. Mix with lemon syrup until sugar completely dissolve. Add in 4 cups of cold water. Mix well.
Serve chilled with ice cubes. Enjoy!
6 lemons
6 tea bags, Lipton black tea
2 cups sugar
6 cups hot water
4 cups cold water
Wash lemons thoroughly. Slice lemons and put them into a pitcher (one that measures to a gallon). Add in sugar. Using a wooden spoon, mush lemon slices with sugar until sugar is almost dissolved. You now have a tasty mixture of lemon syrup, infused with the juices of the lemon and the oil from the zest.
Steep tea bags in 6 cups of hot water for 5 minutes. Add steeped tea into the pitcher. Mix with lemon syrup until sugar completely dissolve. Add in 4 cups of cold water. Mix well.
Serve chilled with ice cubes. Enjoy!
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