The Copy Cat Strikes (Again)
18 Aug
Whimsicaljottings was mentioning recently that there’s this broccoli-chicken dish that she makes that’s very tasty yet very simple to make. So when she blogged about it on her site, I shamelessly flicked her recipe (again!) and told myself I’d make it for the weekend
Made this on the same day we had the labor scare coz hey, a girl’s still gotta eat and cook for her man right?
I only made a little modification to the cooking method and this was the end result:
The dish was lovely!!! And this woman does not lie, when she says it’s tasty – IT IS TASTY. When she says it’s easy – IT IS EASY!!
A photo does not lie either:
Besides the taste, I LOVE the fact that you have your meat AND your daily dose of favorite vege in one dish. I was telling the hubby that this would come in handy on days when I have no time to cook once Baby S arrives
I should teach him how to make this!
For some reason I wanted to make tofu too. Got the recipe from a Chinese site (although I’m very sure she has a tofu recipe on her site too, ahem)
Something went very wrong with the seasoning, which had everything to do with the 1 cube chicken stock granules – it was too salty so I had to add in a lot of water to tone down the saltiness. But in the end, it was pretty yummy.
It was my first time making tofu. I even stupidly asked the husband IF the bean curd would eventually turn brown if I fry it (coz it didnt look like it would ok) .
For the record, he didn’t know if it would either.
Here’s the recipe:
Ingredients:
2 pieces of soft bean curd
2 cloves garlic, minced
1 red chili, finely sliced
Red capsicum, chopped
Minced Chicken (you may skip this if you’re already making another chicken dish)
Seasoning:
Water according to how thin or thick you want the sauce. I used quarter cup.
2 tbsps oyster sauce
1 tsps dark soy sauce
A pinch of chicken stock granules (Original recipe called for whole cube but you REALLY want to go slow on this one and not make the same mistake I did)
½ tsp sesame oil
Pepper to taste
1 tsp cornstarch, mixed with 2 tsps water
Directions:
1. Cut bean curd into half and fry bean till brown; set aside.
2. Stir fry garlic, chili and red capsicum in hot oil until lightly browned.
3. Add in chicken meat and fry for 2 minutes.
4. Stir in seasoning and bring to a boil. Thicken with cornstarch mixture and set aside. Adjust seasoning if necessary.
5. Spoon sauce over bean curd and feel free to garnish with coriander.
Done.
For dessert, we had the luxury of having the cupcakes my good friend Anusha got for me when I met her for a catch up session on Friday.
Aren’t these the cutest?? Wasn’t really expecting it but thanks alot babe!
The booties were just sooo adorable, made me think twice before I goobled them up.








































































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