Daikon Chicken Mushroom Soup (蘿蔔, 雞肉, 蘑菇湯)

Daikon or white radish chicken soup has been one of my fave dinner soup. It is easy to cook and need only minimum time to prepare. Recently I have been told that when cooking daikon chicken soup, One must add mushroom, dried scallops and wolfberries which will make the soup sweeter. Coincidently, I have that leftover dried scallops given by my neighbor sometime ago and still unused in refrigerator. So I thought why not try to make this chicken daikon mushroom soup the way I was told. All we need are: chicken, daikon, dried/fresh mushroom, and dried scallops and wolfberries and also a few slices of ginger. Soak the mushroom, wolfberries and scallops.  Boil the water in the pot add the chicken, daikon, mushroom, scallops and ginger and let it simmer for about one or two hours.  Half an hour before serving add that wolfberries and add salt to taste.  Happy Saturday and enjoy.

Photo #9 – Sunrise (日出)

This is the scenery what usually greets us in the morning while we have breakfast. From my living room window we can see this beautiful sunrise. Although all we see are concrete buildings after buildings and it is not million dollars view but it is what usually keep us going. When I pay real close attention, I can see that there is different cloud floating in the sky along with that ever-changing color daily. Each day is more beautiful than the next. When was the last time you notice that sunrise from your windows? Let me leave you with this beautiful saturday of Singapore sunrise. Have a great weekend everyone.

Calamari (炸魷魚)

I am not sure if any of you eat squid at all.  I rarely cook and eat squid because it is a bit tough to chew.  It’s just like chewing rubber that usually makes it unappealing to us.  I guess that is because I didn’t know that we should blanched the squid for a few minutes before cooking or frying it.  So, I tried to make calamari few weeks ago and here it is.

What we need are:  big squid (the squid I bought were kinda small and couldn’t find bigger one), garlic, shallot, an egg and flour.  Wash, clean and cut the squid and dip them in the mixture of beaten egg and flour.  Add fine chop of garlic, shallot and seasoning to your taste.  If you have bread crumbs, that’s even better. You can just roll the squid in those and fry them.  You may prepare a dipping sauce to go with the calamari to add flavour to it too.  Bon appetite.

Chicken Stew (紅燒雞肉土豆)

Today menu is an easy to cook chicken stew. I promise it is a no fail recipe. What we need: any meat but I prefer to use chicken wings; wash and peel the potatoes and cut half; slices of tomato; grate/chop the garlic, shallots and 2 slices of ginger. We also need 3 table-spoon of sweet soya sauce if you have it, otherwise use a table-spoon of dark soy sauce and add brown sugar/palm sugar; and half tea-spoon of nutmeg powder. I used 8 pieces of chicken wing and 6 small potatoes for this stew. It served four people.

On the pre-heat oil wok, stir fry the garlic, shallots and ginger till they all fragrance or slightly brown. Add the nutmeg and chicken. Stir fry them for a few minutes before adding 300 ml water. Let it boil and add the sweet sauce and seasoning to your taste. Simmer them for half an hour to forty five minutes and toss in the tomato. Let it simmer again until all the potatoes are soft and the chicken are cooked. We usually use beef for this stew but since my daughter has braces on, I just used softer meat instead. Happy Saturday!