Chicken Stew

3 chicken thigh meat
2 to 3 onions (if onion is big use 2)
2 tsp chopped garlics
1 tbs minced ginger
1 tsp salt
some pepper
2 and a half cup chicken broth
2 potatoes
2 carrots
2 stalk celery
oil for frying
1 and half tsp soy sauce
1 tsp dark soy sauce

*optional ingredients :
mushrooms, tomatoes, etc.

1. Cut chicken into small and medium pieces, remove bones, and marinate with 1 tbs of cornstarch, pepper and 2 tsp soy sauce. Set aside.
2. Prepare the vegetables, cut potatoes, carrots and celery into small pieces or cubes.
3. Heat wok and fry onion, ginger and garlics till fragrant. Add chicken.
4. Stir fry chicken for 1 or 2 min, add in dark soy sauce, and then add in potatoes, carrots and celery.
5. Continue frying and add in chicken broth. Bring to boil.
6. Broth shd cover almost all ingredients. Add in some water if necessary.
7. If you want a thicker texture, can add in some cornstarch and water mixture here.
8. Reduce fire to medium-small, cover and simmer till liquid almost dry up.
9. Alternatively, you can also transfer to a slow cooker, so that you dun hv to keep watching fire...
10. Njoy!

Apple Pie

At this moment, Bryan is still struggling at the exam hall with his final exam paper... While waiting, I made my 1st apple pie. I got the recipe from Betty Crocker website. Jump-start your pie baking with Betty Crocker pie crust mix. Mmm! Apple-licious.

1 pkg Betty Crocker® pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (about 3 large)
1 tablespoon butter or margarine
Milk
Additional sugar

Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.

1. Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
2. Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
3. Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

Braised Spicy Porkribs

Pork Ribs (10 to 15 pcs)
Marinate with very little light soy sauce and some cornstarch

Mix and grind or chopped the following together :
4 cloves garlic
1 whole shallots
1 fresh chilli

1 tbsp of Crushed Salted Soya Bean (I use the brand SinSin) if cannot find crushed type, just buy those half bean and use a spoon to crush it.

1 cup Water

Cooking instruction :

1. Simply stir fry the grinded ingredients with oil, over medium fire.
2. Add the soya bean. Stir fry...
3. Add pork ribs. Stir fry until almost cooked...
4. transfer everything to a pot.
5. Add water until it just cover the porkribs.
6. Cook over small-medium fire for 1 hour, or more. Until the liquid almost dry up.

Soysauce Honey Cod

2 pcs of Codfish (you cld use any fish fillet or a whole fish)
2 cloves shallot (sliced)
cornstarch

Marinate :
2 tsp shaoxing wine
pepper

Seasoning : (Mix in a bowl)
1 tbsp honey
1/2 tbsp dark soy sauce
1/2 tbsp light soy sauce
3 tbsp water

1. Wash fish, wipe dry, marinate for 1/2 an hr.
2. Pour 1 tbsp of oil into wok, stir fry shallot until fragrant. Add seasoning and bring to boil.
3. Lightly coat fish with cornstarch, dust it lightly and pan fry until both sides lightly browned. (If not using codfish, deep fried instead of pan fry)
4. Pour seasonings on fish and serve.