Braised tau fu with mushroom and broccoli

Ingredients

100g chicken fillet ( cut into slices )

100g dried mushroom (soaked, cut into small pieces)

150g carrot ( cut into pieces )

150g broccoli ( cut into pieces )

2 pcs fried bean curd( cut into rectangular pieces )

2 shallots ( cut into slices )

1 tbsp oyster sauce

2 tbsp corn flour

2 tbsp light soya sauce

1/2 tsp salt

some oil

Preparation
1. Put 1 tbsp soya sauce and 1 tbsp corn flour to chicken and marinate.
2. Heat 2 tbsp oil in saucepan and stir-fry shallots until fragrant.
3. Put in the chicken to stir-fry until it is cooked. Add in the carrot, mushroom and tau fu.
4. Add in 100 ml water, oyster sauce, salt and 1 tbsp soya sauce and stir to mix well.


5. Cover and simmer for 15 minutes over slow fire.
6. Add in the broccoli and stir-fry. Cover to simmer for 5 minutes.








7. Thicken the gravy with 1 tbsp corn flour dissolved in 2 tbsp water.
8. Stir to mix well.
9. Dish out to serve.

Sambal belacan squid

Ingredients
250g squids ( cut into rings)
1 big onions ( cut into thin slices )
2 cloves garlic ( chopped finely )
1 green chilli ( cut into thin slices )
3 tbsp sambal belacan chilli
1 tbsp soya sauce
1/2 tbsp oyster sauce
1/2 tsp sugar
some oil

Preparations
1. Heat 3 tbsp oil in saucepan. Stir-fry garlic until fragrant.
2. Put in the big onion and stir-fry for a while.
3. Add in the squid rings and stir-fry for 3 minutes.
4. Put in oyster sauce, soya sauce, sambal belacan chilli sauce and sugar to stir-fry until the squid is cooked.
5. Put in the green chilli and stir-fry to mix well.
6. Dish out to serve.

Sweet white fungus longan soup

Ingredients
10 g white fungus ( soaked)
12 red dates
50g dried longan
30g kei chi
rock sugar to taste
1.5 litre water.


Preparation
1. Boil all the ingredients together with 1.5 litre water over high flame for 15 minutes.
2. Turn to low flame and boil for further 40 minutes.
3. Add rock sugar to taste.