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Home remedy for Constipation: Omelette Chives with Shrimps Recipe
May 4, 2017

Bored with the regular scrambled eggs?


Are you or your kids having problems with constipation?


Here is one recipe that kills two birds with one stone which I am sure you will it helpful to solve your problem.


My kids are having constipation due to the hot weather. They aren’t drinking enough fluids and not a fan of fruits which had induced constipation problems for the past week.


Hence, I was seraching online for some home remedy solutions and found out that Chinese chives are beneficial to cure constipation for both adults and kids.


It is known that chives are difficult to digest in your digestive system. Hence, the unbroken chives will bind with the waste and slippery chives would pull out the waste into the Transverse colon easily.


Since I wanted to be sure that this home remedy work out as a miracle as it was claimed, I tested it myself by adding chopped chives into scrambled egg and had it with dinner last 2 days ago.


Indeed today morning, I had a stomachache, wasn’t severe, could feel the bowel movements were contracting and within minutes, the waste in the toilet bowl were binded with chives that I ate!


Although it might sound gross but that is the evidence of chives is a perfect home remedy for constipation.


All you need is buy a packet of chives in the vegetable department. It is usually sold in a bunch or packet of fresh chives with dirts. Hence, you need to cut the chives into halves, soak them in a basin of water in order to remove the dirts. However becareful of the flies. These pesky insects love the foul odor smelling of chives.


A bunch of chives may look a lot but when you cut them or chop them, you will only get a cup of chives, not much I must say.


Omelette is perfect for any add ons. Chives and shrimps make a wonderful combination that your kids would be able to love this delicious recipe for years!



Omelette with Chinese Chives and Shrimps Recipe



  • Ahandful blades of chives-washed and chopped
  • Ahandful of shrimps- washed, shells, heads and tails removed
  • 3 eggs ( Grade A)
  • 1 shallot-peeled and chopped
  • Salt and pepper to taste


Method to prepare:

  • Season shrimps with a little salt, set aside
  • Beat 3 eggs together in a bowl, season with a little salt and pepper, toss in the chopped shallot, beat well.
  • Bring a frying pan to heat, pour 2 tbsp of olive oil.
  • Saute shrimp until pinkish.
  • Pour in the egg mixture in a circular motion around the pan.
  • Shake the pan to ensure that the egg mixture covers the whole pan.
  • Sprinkle the chopped chives all over the egg top.
  • Allow to heat up the eggs until brownish at the bottom by lifting up one side of the edge of the eggs.
  • Then flip over quickly and allow to cook until brownish again.
  • Use the spatule to cut the omelette into 4 sides.
  • Turn off heat.
  • Place omelette into a flat plate.
  • Serve hot with your favorite chilli sauce or dipping sauce.




Written by peachpurple



Photo taken by peachpurple

Article checked by plagium


More eggs related recipes here:


Heart shaped egg toast

Eggs with Minced meat

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Home remedy to cure phlegm: Braised Croaker Fish with Radish
May 4, 2017

What do you do when you have runny nose with phlegm stuck in your throat?

Grab the car keys and your wallet, visit the nearest clinics or pharmacy for medications?

This is a common practice for anybody who wants instant treatment to get rid of the pesky phlegm that gets you clearing your throat as if you are gearing up a motor!


What about home remedies?

There are some home remedies that worked out for some people.

The most easiest and common ingredient are garlic, cinnamon or honey.

What about radish, have you tried it?


When I was young, mom usually would cook Braised Croaker with White Radish to cure those pesky thick phlegm.

Do you know that white radish benefits in reducing the thickness of the phlegm mucus if you drink raw blended white radish juice?

Although it may taste bitter alike flu pills, it worked out well by expelling the phlegm gradually.


However, mom knew that I won’t drink the radish juice. So, she thought of a way to cook the radish with my favorite croaker fish.


This can be easily done if you pre-boil the white radish first before combining it with the cooked braised croaker fish.


Peel the white radish, then cut them into sticks or wedges. Bring a pot of water to boil, add in the radish to soften them. You don’t have to add in any seasoning because you will need the radish soup for the fish stew.


Although it may taste bitter, spicy bean paste would do the perfect job in masking the bitter flavor that your kids might not be able to sniff it out.


You could buy the spicy bean paste in the supermarket under the spice department where they are usually sold in small jars. Look out for bean paste, spicy bean paste, dou ban jiang or salted soya bean paste.

One tablespoon of this paste is sufficient to enhance a flavorful croaker fish with radish that will enhance your sick child’s appetite.


Here is the recipe for Braised Croaker Fish with White Radish




  • 1 medium white radish-peeled and cut into rectangle lengths
  • 1 fresh Braised Croaker Fish or Red Snapper-scales removed and cleaned
  • 1 stalk Chinese celery-cut into sections
  • 3 slices of young ginger
  • 2 clove garlic-peeled and chopped
  • 2 tbsp salted soya bean paste ( Taucheo)
  • 1/2 tsp sugar
  • White pepper to taste



  • Cut the croaker fish into halves.
  • Sprinkle a little salt of both sides.
  • Coat with a little flour on both sides in order to avoid splattering oil when deep frying.
  • Bring a wok to heat, pour in sufficient oil to fry the fish.
  • When the oil is hot, slip in the cut fish into it.
  • Deep fry until both sides are brownish.
  • Remove from heat, set aside.
  • Remove the excess oil but leave 1 tbsp in the wok.
  • Saute the ginger and garlic until aromatic.
  • Toss in white radish sticks, stir fry for a few minutes.
  • Pour in 1 cup of water, allow the radish to simmer for 10min.
  • Then, toss in the Chinese celery and salted soya bean paste, stir again to ensure the bean paste is diluted into the gravy.
  • Slip in the cooked croaker cuts, cover the wok with a lid for another 5min.
  • Season with white pepper before turn off heat.
  • The gravy should be reduced and thickens, radish are soft when poked.
  • Serve hot with brown or white rice.



Written by peachpurple


Photo taken by peachpurple

Article checked by plagium

More post for home remedies:

Benefits of white radish

Treat diarrhea with green tea

Green tea for alcohol hangover


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Sweet Dessert: Coconut Pudding with Leftover Mungo beans
April 25, 2017

The current weather is getting hotter than usual.


In order to cool down the temperature, I often try different types of cool beverages and desserts to cool off for my kids instead of pumping them with ice-creams or soda drinks.


Recently, I found out that besides boiling Mung Beans Soup, I could reused the soften mung beans for making puddings that my kids loved best. One of the best pudding in my household is Coconut Pudding with Mungo Beans.


Mung Beans Soup is simple to prepare.

Just bring to boil a pot of water with washed raw mung beans for 1-2 hours before adding rock sugar and screwpine leaves.


Most kids prefer to drink up the sweet flavored sweet instead of eating up the mushy mung beans. So, you can save up the remainder mung beans to make pudding desserts instead of discarding them into the bin.


ALternatively, if you prefer fresh mung beans, you can boil the mung beans on the day you plan for making the sweet dessert. Just repeat the same steps that I had mentioned above, except for adding the sugar and the screwpine leaves. Leave those out because you will be adding the sugar into the pudding later.


When you boil a pot of water with the raw mungo beans, it will take at least 1.5 hours for them to soften and starts splitting the shells out of the beans. Therefore, the pressure cooker comes in handy in this part. You will save both the gas and time by using the pressure cooker. It will save at least 50% of the cooking time and gas compare to the normal pot boiling process.


Alternatively, you could use the slow cooker to cook the mungo beans in advance. Either overnight or early in the morning.


Strain the mungo beans, mix a little honey to the mungo beans water and give your kids for a refreshing drink.


As for the beans,mash them with the back of a stainless stell fork. Then add them into the pudding mixture when boiling it. The pudding mixture should thickens as it boils, thus making the mungo beans bind well with it.


Remember to allow the pudding to cool off before chilling them in the fridge. I would prefer to use the baking tray to save up the space in the fridge.







Mung Bean Pudding with Coconut Milk



  • 1 pack pudding mix
  • 150g raw mungo beans
  • 150g white coarse sugar or rock sugar
  • 1 cup thick coconut milk
  • 3 -4 cups of water




  • Wash and drain the mungo beans 3x.
  • Then boil the mungo beans with water for 1.5 hours until the beans split and soften.
  • Drain them, remove the husk of the mungo beans. Retain the yellow beans.
  • Mash them with the back of a stainless steel fork. Set aside. ALlow to cool off.
  • In another pot, pour in 3 cups of water, allow to boil.
  • Pour in the pudding mix, sugar, coconut milk and keep stirring.
  • Keep simmering until the liquid thickens.
  • Turn to low heat.
  • Pour in the mashed mungo beans, mix again.
  • Turn off heat.
  • Pour the mungo beans pudding into plastic or stainless stell moulds or baking tray.
  • Leave to cool for 30min before chill in the fridge for several hours.
  • Cut the mungo beans pudding before serve.



Written by peachpurple



Photo taken by peachpurple

Article checked by plagium


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Eggless pancake

Tang Yuan Soup

Green tea jelly

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Easy Cookies: How to make Jumbles
April 21, 2017

Some people called this cookie Jumbles or Jumballs but that doesn’t matter as long as they are edible and attracts kids attention easily.


Jumbles are cookies semi pastries , that looked alike bread but taste alike cookie at the same time.

They are commonly sold in England bakeries and even here in Asian countries to accommodate different customer demands.


Jumbles are easily prepare and could last for days which is the reason why these cookies had became popular amond travelers and campers. Initially, Jumbles were created in the olden times because the density of the pastry was firm and quite hard. SOme people say that Jumbles could store up for months without becoming stale, if store in airtight container and away from hot sun. They are similar to French Breads, very filling and lasting.


In order to make Jumbles, the ingredients required are basic pastry ingredients; namely:




Vanilla essence

Caraway seeds

Cinnamon powder



Jumbles are usually twisted and turn into different shapes such as a twist of knot, a triangular or star shape before baking.


I guess that it was named “Jumble” because the shape of this pastry are all jumbled up too.


Jumbles are ideal for kid’s packed lunch box meal, a picnic trip, when travelling outstation or abroad for a period of time and camping trips.

You could save a lot of money of food while Jumbles are easily to bring along in bagpacks.

If you are sick and tired of the boring Jumbles, toss in different flavors into the batter before baking.






  • 150g butter
  • 150g castor sugar
  • 1 egg-beaten ( Grade A)
  • 225g self raising flour
  • 55g ground almonds
  • 1 lemon- grated rinds



  • Some honey
  • 3 tbsp brown sugar



Method to prepare

  • In a mixing bowl, beat the butter and sugar until creamy.
  • Gradually beat in the egg.
  • Next, sieve in the self raising flour.
  • Then, pour in the almond powder and lemon rinds.
  • Mix well to form a firm dough.
  • Wrap in dough with plastic clig wrap, chill in the fridge for 1 hour
  • Preheat the oven to 180C.
  • Grease the baking tray with a little butter.
  • Divide dough into 20 pieces.
  • Roll each dough into long strips and then twist into any shape that you desire.
  • Glaze the top of each Jumble with honey and sprinkle a little brown sugar on top.
  • Bake in the oven for 30-45minutes until goldden browned.
  • Allow to cool off before store in airtight container.



You can make alphabets Jumbles such as letter C or S by shorten the length of the dough strips.

Then, you can produce approximately 35 Jumbles .


To make your Jumbles to last longer, skip off the honey and brown sugar glazing.


To make more appetizing Jumbles, you add sprinkle caraway seeds , Black sesame seeds or cinnamon powder after you had glazed with honey on top.


Make Jumbles in batches so that you can freeze the dough in the freezer for later use.

Thaw the Jumble dough before baking in the oven.


Extremely suitable for breakfast or lunch meals.

Written by peachpurple


Photo taken by pixabay

Article checked by plagium


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Almond Marble Cake

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How to make perfect Almond Macaroons
April 21, 2017

I love ALmond macaroons, which are actually chewy flat cookies that does not use any butter nor flour.


I am sure that you will enjoy these macaroons as much as I did, when you bite into those crispy and chewy texture, different from the regular macaroons which are spongy and thick.


There are tons of macaroon recipes online and you can see the different images from each recipe.


However, this is the only Almond Macaroon recipe that I am satisfied with because it uses less ingredients compare to others and easily to prepare too.

Firstly, you need to separate the egg whites from the yolks as you only needed the whites to form soft peaks. Hence, you could reserve the egg yolks for another batch of butter cookies or simply add those yolks into fritter batter for deep frying.


Whipping the egg whites into soft peaks can be easily done with a cake mixer as you control the speed.

If you are using a handheld whisk, I am sure you have experience aching wrist because it will take you a longer time to form the peaks.


Notice that you don’t need any self raising flour for this macaroons?

Yes, all you need is cornflour or rice flour to combine with the ground almond powder.


Hence, it will produce a fragrant almond flavor in addition to the almond essence.

Sugar wise, you could choose icing sugar or simply ground white coarse sugar into powdery form.

The reason why I don’t use white castor or coarse sugar is, it will take a longer time to dissolve the sugar with the egg whites. Therefore, icing sugar is more suitable to form the peaks faster.


Buy raw almonds instead of ready to eat almonds. You could save money on the almonds.

Simply cut the almonds into halves, toast in the oven for 10min until brownish and they are even suitable to consume as snack if you glaze the raw almonds with honey.


If the almond macaroons sticked to the baking sheet, that indicates you need to brush more butter on the sheets so that you could remove the macaroons easily with a butter knife.




ALmond Macaroons




  • 2 egg whites
  • 85g ground almonds
  • 115g white sugar
  • 2 tsp corn flour
  • A couple drops of almond essence
  • 12 almond flakes



Method to prepare

  • Preheat oven at 180C
  • Line baking sheet on baking tray, lightly grease with butter.
  • Scoop out 2 tsp of egg whites.
  • Pour in the remainder of the egg whites into a mixing bowl.
  • Whisk the whites until soft peaks. You can use a cake mixer or use a whisk.
  • Fold in ground almonds, sugar, corn flour and almond essence into the mixture. Beat well until smooth batter is formed.
  • Scoop up 1 tbsp spoonful of soft batter onto the baking tray, use the back of the spoon to flatten it. Make at least 6-8 macaroons in each batch.
  • Place a piece of toasted almond flake on each macaroon.
  • Brush lightly with egg whites.
  • Bake in oven for 20min until golden browned. Allow to cool off.
  • Remove the macaroons from the baking sheets.
  • Makes around 20 macaroons


Written by peachpurple



Photo taken by pixabay

Article checked by plagium


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Easter Bread with Toasted Almond Flakes
April 20, 2017

Happy Belated Easter Day to all!

Although Easter Day is over, it is never too late to post delicious Easter bread recipe online, right?

I used to buy Easter bread in bakery shops in the past, grabbing the best Easter bread wasn’t easy especially when there are many customers rushing in during the last minute of shopping.

This year, I had decided to bake my own Easter bread by hook or by crook.

I had never expected  that Easter bread was easy to prepare, you don’t have to double the size of the bread dough twice like other breads.

In addition, you could add in the yeast, sugar and butter into the bread flour without separating them.

Normally, I had to mix warm milk, yeast and sugar together, wait for the yeast to form foams about 10min.

However in this recipe, you don’t have to go through the meddlesome phase.

Just add of the ingredients together plus the caraway seeds and knead the dough.

Then, place the bread dough in a warm place. There are 2 places which are warm, the top of the fridge or use a slow cooker to keep the bread warm up.

It usually takes 45minutes to double the size of the bread dough.

However, make sure that you are using the right yeast, firmly packed dry yeast is better than lose pack yeast.

If the yeast fails to double the size, you will have to discard the whole bread dough and repeat the same steps again, do the steps all over again!!

Easter Bread recipe



  • 800g bread flour
  • 1 sachet firmlypacked dried yeast
  • 55g white fine sugar
  • 2 tsp caraway seeds
  • 115g butter, unsalted
  • 2 eggs-beaten
  • 220ml warm milk
  • 1 egg beaten for glazing
  • Some almond flakes-toasted


Method to prepare

  • In a big mixing bowl, sieve bread flour.
  • Stir in yeast, sugar and caraway seeds.
  • Stir in butter, eggs and milk into the bread dough.
  • Mix together with a fork, then turn the dough out onto a flat surface with flour sprinkle on top.
  • Knead dough throughly for 10minutes until smotth and elastic.
  • Cut the dough into half-making 2 portions and divide each half into 3 pieces.
  • Roll each piece into a long rope like dough.
  • Plait 3 long dough ropes, then shape the plait into a ring.
  • Press the ends together, making sure they are sealed.
  • Repeat the same steps with the remainder portion of dough. Now you will have 2 rings.
  • In a bowl, lightly grease with olive oil. Place one ring into the bowl. Cover with a cloth and leave to warm on top of the fridge for 45 min to double its size.
  • Preheat the oven.
  • Brush each ring with beaten egg, scatter toasted almond flakes over the top.
  • Bake in the oven for 30-45min until golden browned.
  • Leave on the rack to cool off.



This Easter bread could last at least 3 days. Keep in the fridge on the 4th day if you cannot finish it.


You can also tuck in egg into the braid before baking.



Written by peachpurple



Photo taken by peachpurple

Article checked by plagium

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Heart shaped egg toast

Cherry coconut cake

Pumpkin walnut cake

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Easy Cajun Style Red Snapper recipe
April 20, 2017

My kids love any type of fried fishes for dinner.

Simple grilled or baked fish could satisfy their hunger easily, especially after a long day at school.

In Asian countries, fish recipes are common because it is much cheaper than chicken, pork or beef.

You can buy 3 pieces of fish for $3 to feed a family of 4 but you cannot get this price for chicken,pork of beef.

However, kids do get bored with the same taste of the regular fish if you don’t think of another new recipe with different flavor. Kids are our tester and perfect judges for your new fish recipes. You can trust them because kids are very honest with their comments.

Today, I tried something new, Cajun Style Red Snapper and I am glad to say that my kids could tolerate on Cajun spice very well.

Cajun mixture can be easily prepared at home with just a few common spices; namely:

  • paprika
  • cayenne pepper
  • ground cumin
  • mustard powder
  • dried thymedried
  • Dried oregano


Just mix them all together, then saute garlic and onions until aromatic. Mix them together and spread over the body of the fish. However, make sure to cut a few slashes on the fish, to allow the cajun mixture to penetrate into the flesh. If you have extra cajun spice mixture, stub it into the fish stomach, taste superb when cooked throughly with butter or baked in the oven.



Honestly, you can choose any type of fish that your kids prefer. Red Snapper is cheaper in the market, with less fishy odor and tender white flesh.

Alternatively, you could buy Grouper, Seabass or Yellowscadtail fish.

Cod fish or dory fish are acceptable too.

I bought 3 pieces of Red Snapper today, for a price of $5 which is considered cheap compare to other type of fish. Just make sure to clean the fishes well, remove the scales and marinate the cajun spice overnight for better flavor or an hour if you are in a hurry.







Cajun Style Red Snapper



  • 2 Red Snapper-cleaned and scales removed
  • 1 tbsp unsalted butter
  • 2 tbsp olive oil



Cajun Mixture

  • 3 cloves of garlic-chopped
  • 1/2 onion-sliced
  • Salt and pepper
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp mustard powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano



Method of prepare

  • Cut 3 slashes on both sides of each fish. Sprinkle a little salt and pepper on both sides of each fish.
  • To make the cajun mixture, pound garlic and onion with a mortar and pestle or a food blender.
  • Stir in the remainding spice with mix ingredients.
  • Spread the cajun mixture over each fish, make sure the cajun goes into the slashes.
  • Lay the fish in a shallow dish, cover with a plastic cling wrap and chill in the fridge for an hour.
  • In a large wok, heat up butter and olive oil until hot.
  • Slip in the Red Snapper and fry each fish for 5-10minutes per side.
  • Make sure both fishes are cooked and a little charred is alright.




Serve Cajun Red Snapper with slices of tomato, lemon and fresh coriander.

Goes well with brown or white rice.



Written by peachpurple



Photo taken by pixabay

Article checked by plagium


More fish related recipes here:

Cod fish with Black pepper sauce

Sweet and sour red snapper

Grilled fish with dipping sauce


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Chinese Style Teochew Steamed Fish Recipe
April 19, 2017

Steamed Fish dish has been best known as Teochew Steamed Fish, where Chinese families love to indulge themselves into this healthy and nutritious meal.


There are many versions of steamed fish in the market, you could choose the whole fish or fish fillets, depending on the number of people you are going to serve.


In the Chinese restaurants, steamed fish are served in a whole, it could be a seabass, a grouper, a red snapper or a grey mullet. However, you could grab the best part which is the belly of the fish, more white flesh and soft texture. The biggest problem with serving a whole fish is it takes a much longer time to steam it and you have to be extra careful with the fish bones, especially kids. You don’t want to see them choking and grasping for help, right?


Now what makes this fish recipe special is the sauce and ingredients for garnishing that brought the meal aromatic and tasty.


Taucheo is the secret of the recipe. It is a fermented soy bean paste that gives a salty and yet fragrant flavor to mask the fish odor. You could buy a small jar of Taucheo in the supermarket that comes in a few variety. It is often sold Taucheo with the beans or Taucheo with mashed beans that turned into a paste.


Besides that, ginger plays another big role in this fish recipe. Cut the younger ginger into strips, fry until crispy and garnish over the fish in order to allow the ginger juice to absorb into the fish flesh.


Light soy sauce and fish sauce made the steamed fish taste better as you can see the extra gravy build up after steaming is done.



Try this recipe and let me know !



Steamed Fish with Ginger Recipe



  • 2-4 fish fillets ( sea bass/ grey mullet / red snapper ) or a whole fish
  • Salt and pepper
  • 1/2 tsp sugar
  • 1 tsp chopped fresh ginger
  • 1 stalk spring onion-chopped
  • 1 tbsp fish sauce
  • 1 tbsp sesame oil
  • Some strips of young ginger
  • Olive oil
  • 1 tbsp light soy sauce
  • 1 tsp taucheo ( salted bean paste )
  • 1 fresh red chilli for garnishing ( remove seeds, cut into strips)
  • 1 stalk coriander, chopped for garnishing



Method to prepare:

  • Rub a little salt over both sides of the fish fillets.
  • Arrange the fish fillets in a shallow bowl or plate
  • In a small bowl, combine light soy sauce, sugar, salted bean paste, and fish sauce together.
  • Place the shallow plate with the fish fillets into a steamer.
  • Pour the marinate sauce all over -all four of the fish fillets evenly.
  • Sprinkle chopped ginger and pepper over them.
  • Cover the steamer and steam for 30minutes.
  • Heat up olive oil in a wok.
  • Saute strips of ginger until crispy and aromatic. Remove and set aside.
  • Approximately 5 minutes before turning off the heat, open up the lid, sprinkle the crispy strips of ginger over the steamed fish fillets.
  • Drizzle sesame oil over them.
  • Garnish with chopped coriander and red chillies over them.




Tips and tricks


  • Cover back the lid. Do not remove the steamed fish until everyone is ready to eat.
  • Cold steamed fish doesn’t taste delicious at all.
  • Garnish with crispy shallots for more aromatic flavor.




Written by peachpurple



Photo taken by wikipedia

Article checked by plagium


More fish related recipes here:

Cod fish with black pepper sauce

Grilled fish with dipping sauce


Sweet and sour red snapper



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Super Easy Chicken and Black Bean Sauce Recipe
April 19, 2017

My mom used to cook delicious chicken dishes before she had stroke. She was the best chef in the household that nobody could beat her talents in Asian cuisine.


One of her favorite chicken recipes is Chicken and Black Bean Sauce. As the title of the recipe said it all, it is a combination of chunks of chicken stir fry with black bean sauce and a handful of vegetable.

Sometimes, she would choose bittergourd which we hated the most when we were young. You know, this wrinkle vegetable is so bitter that it could cringe our face!


Sometimes, she would toss in green bell pepper, also known as capcium, an apple alike shaped vegetable that tasted a bit raw but crunchy, we could accept that.


Now the min reason why we love this chicken recipe is not just the chicken itself but the CASHEW NUTS! Yup, mom was very generoud in toasting cashew nuts and toss them into this super delicious Chicken and Black Bean Sauce. Generally, we were grabbing up all the cashew nuts that we could find before ate the chicken and capcium. It had became a bad habit to grab kids’ favorite nuts.


Luckily before mom had the stroke, I did remembered vividly how she had cooked this chicken dish since I often helped her out in the kitchen.


Here is what you should do:


  • Choose chicken breast or chicken keel or chicken fillets
  • Cut them into chunks but not too huge because kids would feel full by the time they had gobbled up 3 pieces.
  • Remember to remove all fats and skins on the chicken meats.
  • Get a packet of RAW cashew nuts if you want to save money. Ready to eat cashew nuts are expensive and most of them are coated with sugar or salt.
  • Toast the cashew nuts in the oven for 10minutes until brownish. Then, break them into halves like a crescent.
  • If you are out of dry sherry, you could opt for Chinese cooking wine or Worchestire wine.
  • I prefer green bell pepper since my kids don’t like the taste of bitter gourd. You could also toss in slices of carrots, assorted bell pepper ( green , red or yellow).
  • You could buy a jar of black bean sauce in the supermarket. It is also known as fermented black bean paste. A small jar could last you a year!



Here is the recipe, Bon Apepetit !


Chicken and Black Bean Sauce Recipe



  • 1 tsp corn flour
  • 2 tbsp light soy sauce, less salt
  • 1 slice of ginger, chopped
  • 1 clove garlic, chopped
  • 350g chicken keel, cut into small chunks
  • 1 gree/ yellow/ red bell pepper ( capcium), remove seeds and cut into squares
  • 2 spring onion-sectioned
  • 2 tbsp olive oil
  • A handful of raw cashew nuts, toasted and break into halves
  • 2 tbsp dry sherry
  • 2 -3 tbsp black bean sauce



Method to prepare this dish:

  • In a bowl, marinate chicken chunks with light soy sauce and a little pepper.
  • Coat the chicken with corn flour and deep fry in a wok with sufficient oil for a few minutes. Semi-cook the chicken. Set aside.
  • Remove the oil. Now use the olive oil.
  • Saute the ginger and garlic until aromatic.
  • Add in green bell pepper, spring onions, semi-cooked chicken, stir fry for 5minutes.
  • Add in dry sherry, black bean sauce and a little water if it is too dry.
  • Keep stiring to ennsure that all the ingredients are well blended with the sauce.
  • Lastly, pour in the roasted cashew nuts before turn off heat.
  • Serve hot with brown or white rice.



Written by peachpurple



Photo taken by peachpurple

Article checked by plagium


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Western Style Steak Tomato with Olives
April 18, 2017

Whenever I dine out with my family or friends, I would try the signature dish of the restaurant in order to know why do the chef strongly recommend customers to order them.


In most Western style restaurants, you may noticed that majority of the signature dish are meats related.

This particular restaurant that I had dined in has it all and never disappointed me at all.

Gradually, this signature dish had became my “MUST EAT” on the menu. It is called “ Steak Tomato with Olives”.


This steak is a real treat for those who are beef fanatics. At first, I was worried over the beefy odor but surprisingly, the chef had made the beef tasted just alike chicken which was a splendid skill that I had to applause.

I found that steaks blended well with tomato sauce, whether you use canned tomatoes or fresh cherry tomatoes. However, I prefer to use fresh ingredients in my recipes. Too much of canned food isn’t healthy either.


The secret of this recipe is the Tomato and Olives sauce, drizzle over grilled steak.

This is super easy!

All you have to do is saute garlic until aromatic, toss in the chopped onion, carrots, tomatoes and the seasoning, thicken the sauce with the tomato paste or water.


How to cook delicious steak


As for the steak, always choose the best steak with the leanest meat , no fats, as thin as possible. It gives the tender taste of flesh if you insert in some slices of garlic in between the steak, you can make incisions here and there. Then brush with olive oil and butter to give a more buttery taste to the meat.

Steak absorbs seasoning well. Grilling in the best way to cook them throughly.



Steak Tomato with Olives Recipe



  • 4 fresh or frozen steaks
  • 2 tbsp olive oil
  • 2 cloves garlic- chopped
  • 1 medium onion- sliced thinly
  • 1 small carrot-peeled and chopped
  • 1 can of tomatoes-chopped or 2 big fresh red tomatoes
  • 1 tsp white vinegar
  • 1 tsp dried oregano
  • 1 tbsp dried basil
  • Salt and pepper to taste
  • 10 black olives-stoned
  • Basil leaves or lettuce to garnish



Method to prepare

  • Defrost frozen steaks.
  • Brush both sides of the steaks with olive oil. Set aside.
  • In a non stick frying pan, heat up the remaining olive oil, saute garlic until aromatic.
  • Golden browned would be better.
  • Add in onions, carrots and a little water if the ingredients are too dry.
  • Simmer for a few minutes until the onions and carrots turn soft.
  • Stir in chopped tomatoes, vinegar, herb and seasoning.
  • Simmer for 10minutes until thickens.
  • Stir in olivs and keep warm by covering with a lid.
  • Next, heat up grill oven.
  • Grill the steaks for 10-20 minutes on each sides. You can brush a little butter on top if you prefer.
  • Remove the cooked steaks to each individual plates.
  • Garnish with tomato and olive sauce over the meats.
  • Garnish with lettuce or basil leaves.
  • You could also serve side dishes such as mashed potatoes, baked potatoes, par-boiled cauliflower or broccoli


Written by peachpurple



Photo taken by peachpurple

Article checked by plagium


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