I got a little bit over excited when I read Fong’s Kitchen 3 Plus 1 Menu
and thought I’d do something similar. Fong is really one wonderful writer and I always visit her blog to get inspiration.
Actually 3-plus-1-menu is is a usual weekend night dinner as I like to have at least a serve of homecook soup each week. It’s part of my Chinese upbringing that we should cleanse our digestive system with nourishing soup. Usually the practice is that we should have 1 meat dish, 1 vege dish and the other dish could be meat or vege or tofu/egg dish.
I accomplished this weekend’s dinner with the following dishes.
From Left to Right (Clockwise) Corn Soup, Chicken Cashew, Stir Fry Choy-Sum and Fried Beancurd with Sugar Snap Peas and Prawns.
Stir Fry Choy-Sum
and then I realised I forgot to take individual picture of the Beancurd dish!
Put the chicken carcass in a large bowl and blanched it with hot water. Let it rest for 10 minutes. Discard the water.
Pour 4 cups of water(or more if the chicken carcass is huge) into a soup pot and place the carcass into the pot. Bring the heat to boiling point. Ensure that the carcass is covered. Let the carcass boil for 15 minutes. Leave a pair of chopsticks on the pot and let the lid sit on the chopsticks so the water doesn’t boil over.
- Lower the heat and remove any scum that surfaces. Add in the corn, carrot, white onion and tomato and salt and pepper. Bring the heat up and let the soup boil for another 45 minutes.
- Turn down the heat and taste with a spoon. Adjust the seasoning if needed. You may simmer the soup now with low heat or serve at this point.
4 pieces of chicken thighs, cut into bite-sized chunks
1 red capsicum, deseeded and sliced
1/2 red onion, quartered
A handful of sugar snap peas
1 clove of garlic, diced
A handful of roasted cashewnuts
To prep the chicken, marinade with 2 tablespoon of soya sauce, 1 tablespoon of corn starch and 2 teaspoons of sesame oil. Leave that in the fridge for at least 30 minutes.
- Heat up 2 tablespoons of cooking oil. When hot, add in the chicken meat. Fry them till browned all over (approximately 3-5 minutes) and remove them. Set aside.
- With the remaining oil, add in the garlic and stir fry till fragrant. Add in the capsicum, sugar snap peas and onion. Stir fry for 2 minutes.
- Now add in the chicken meat and combine well. Add in the sauce and lower the heat. Cover the pan with a lid for 2 minutes.
- Check if the chicken has been cooked and turn off the heat. Toss in the cashewnuts and combine with the meat and vege. Serve hot.
Fried Beancurd with Shrimps and Sugar Snap Peas
- 2 cups of sugar snap peas
- 150gm of prawns, deshelled but tails in-tact
- 2 firm tofus, quartered
- 2 tablespoon of light soya sauce
- 1 garlic cloves, diced
- Dash of pepper and salt
- To prep the prawns, mix 1/8 tablespoons of bicarbonate soda with 1/4 cup water and soak them for 5 minutes in the fridge. When done, discard the bicarb solution and rinse the prawn well under running water. Pat dry.
- To prep the tofu, heat up 2 tablespoons of cooking oil in a pan. When the oil is hot, add the tofu and fry them till golden on all sides. Set aside.
- With the remaining oil in the pan, throw in the garlic and stir fry till fragrant. Add the sugar snap peas and stir fry for 1 minute. Next, add the prawns and combine well.
- Add the light soya sauce and sprinkle a dash of pepper. Stir fry till the prawns are cooked and turn off the heat.
Stir Fry Choysum with Garlic
- 1 bunch of choysum, roots discarded and chopped
- 1 garlic clove, diced
- 1 tablespoon of oyster sauce
- Heat 1/2 tablespoon of oil in a wok.
- Add garlic and stir-fry for 10 seconds. Add choy sum and stir-fry for 2 minutes.
- Add the oyster sauce and add in a little water. Stir fry for a further 30 seconds or until leaves are just tender. Serve immediately.
I must admit, at the end of writing this recipe, my fingers felt really tired and my brain, slightly drained. Hope you enjoy cooking 3-plus-1 menu.