Monthly Archives: January 2017

  1. Golden Lollipop Chicken

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    January 29, 2017 by mummumskitchen

    Happy Rooster Year!! I did not prepare this dish during this Chinese New Year but it is certainly one of the dishes that you can consider to make during this festive period (especially it is a year of Rooster!) I will say the most difficult part to do is the deboning process. The rest is just normal deep frying. One needs to be more patient when deboning. The first few “lollipop” I made does not look like a lollipop. But practice makes perfect! After deboning a few times, the “lollipop” gets better.

  2. Taiwanese 3 Cups Chicken

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    January 21, 2017 by mummumskitchen

    Why it is called 3 cups chicken? Simply because to cook this dish, there are 3 key ingredients (beside chicken) that must be present – soy sauce, rice wine and sesame oil. And to add to the flavor, basil leaves is also a must-add for this dish. Depending on your preference, you can adjust the amount of basil leaves you like to add. For my family, we simply love the smell and usually I will make more sauce so that it goes perfectly with a bowl of rice. Is a simple dish, which anyone can whip it within 20 minutes.

  3. Cabbage with pork crisp

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    January 14, 2017 by mummumskitchen

    It is a relatively simple dish. I usually will just stir fry cabbage with oyster sauce and minced garlic and that is it. Never did I think of making some variation to it until I saw a recipe (somewhere, I cannot remember where). The chef recommends to add some pork crisp! Wow, it sounds interesting to me. Indeed, with some pork crisp to top the cabbage, it did bring some unique flavor! So if you feel tired of plain stir fried cabbage, you can try topping the dish with some pork crisp.

  4. Marmite Pork Ribs

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    January 8, 2017 by mummumskitchen

    Previously I have tried marmite chicken so now I switched to making marmite pork ribs. In fact, I think marmite pork ribs tasted better than the chicken wings. Probably because of more fats in pork ribs, the dish will be juicer as compared to the wings. The method is more or less the same, just that there is one extra step to do when using pork ribs – that is to blanch it before you cook it with the sauce.