Pan Sear Chicken Meat With Creamy Black Pepper Sauce

Pan Grilled Chicken Meat.jpg
Ingredients
250 g chicken breast meat or thigh – sliced thinly
Dash of salt, pepper, corn flour

Minced Ingredients
3 cloves garlic
1/2 yellow onion – chopped finely

Sauce Ingredients
120 ml fresh milk
1 packet Prima Taste Black Pepper Sauce
1 tsp oyster sauce

Method
1) Marinade slice chicken breast meat with salt, pepper and corn flour for 30 minutes.
2) Heat a non stick pan with butter till hot. Grilled chicken meat till light golden on both sides and arrange on a plate.
3) Combine sauce ingredients in a saucepan and bring to a boil. Drizzle the sauce over the chicken meat and serve hot with blanched vegetables of your choice.

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Black Pepper Chicken With Bean Sprout

Black Pepper Chicken Strips & Beans Sprout.jpg

Ingredients
2 skinless and boneless chicken breast meats – cut into thin strips
1 big onion – cut into thin strips
1 green or red capsicum – cut into thin strips
11/2  cup bean sprout
1 stalk spring onion – shredded
2 tbsp sesame oil

Seasoning ingredients
1/2 tsp salt
1 tbsps black pepper
1 tsp corn flour

Black Pepper sauce
2 tbsp fresh black peppercorns – pounded finely (or coarsely)
1 tsp white pepper
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
3 small rock sugar
1 tsp Maggi seasoning
1 tbsp tomato ketchup
1 tsp oyster sauce
2 tsp corn flour

Method
1) Marinate chicken strips with seasoning sauce for 30-40 minutes.
2) Heat wok with sesame oil and saute onion till fragrant, add capsicum and stir fry for 1 minute. Add chicken strips and stir-fry over high heat until chicken changes colour. Add black pepper sauce and stir fry for 2-3 minutes.
3) Stir fry bean sprout with a bit of oil for 1  minute and transfer to a serving plate.
3) Ladle chicken strips on top of bean sprouts and garnish with spring onion.

Sweet Soy Sauce Prawns With Black Pepper

Sweet Soy Sauce Prawns.jpg

Ingredients
1 kg big prawns – trimmed off peelers
1 tbsp chopped coriander leaves
1 red chilled – minced coarsely
4 cloves garlic- minced
1 tbsp oil

Sauce Ingredients (combined together)
3 tbsp light soy sauce
1 tbsp honey
21/2 tbsp brown sugar
1 tbsp black pepper -coarsely pounded
1/2 tsp salt
1/2 tbsp tamarind paste (mixed with 1 tbsp water)
1 tsp corn flour

Method
1) In a deep mixing bowl, marinade prawns with sauce ingredients, covered and refrigerate in the fridge for 2-4 hours.
2) Heat oil in a wok, saute garlics and chillies till fragrant, add in the prawns mixture. Covered and cook over low medium heat till prawns turns pinkish. Add some water if you prefer more gravy. Adjust taste to your preference.
3) Dish to a serving plate and topped with chopped coriander leaves. Serve hot.

Seafood Tang Hoon With Tom Yum Paste & Black Pepper Sauce

Seafood Vermicelli With Tom Yum Paste & Black Pepper Sauce.jpg

Ingredients
12-15 big prawns – washed and trimmed off feelers and whiskers
(Season with a bit of salt, pepper and sugar for 10-15 minutes)
2 medium squids – cut into ring and coated with 1 tsp of corn flour
2 stalks coriander leaves – cut the leaves and roots for the gravy
Salt and sugar to taste
150-200 g  Tang Hoon soaked till soft, drained and set aside

Stock Ingredients
1 – 1.2  litre chicken stock
5 pieces kaffir leaves
1 stalk lemongrass – bruised
3 small shallots – bruised
4 cloves garlic
2-1/2  tbsps tom yum paste
1 1/4 tbsp black pepper paste (Singlong brand)
1 tsp sugar
3-4 chilli padi
1 big tomato – quartered
4 slices galangal
2 stalks coriander roots

Method
1) Bring stock ingredients to a boil, lower heat to medium and simmer for 15 minutes.
2) Heat oil in wok and deep fry prawns for 30 seconds, drain from oil and set aside.
3) Add in vermicelli, squids and prawns to the gravy, stir to mix evenly, covered and simmer for a further 3-5 minutes or till seafood is cooked through. Taste accordingly and DO NOT overcooked or else the squids will become rubbery.
4) Transfer to a serving dish and top with coriander leaves. Serve hot.

Kam Heong (Fragrant) Black Pepper Curry Chicken

Black Pepper Chicken.jpg

Ingredients
450 g chicken thighs/breast meat/pork
2 sprigs curry leaves
1 stalk spring onion – cut
50 ml water
3 cloves garlic – minced
3 chilli padi – sliced

Marinate Ingredients
1/2 tsp salt
1/2 tsp pepper
1 tsp sesame oil
1/2 egg white
11/2 tbsp rice flour – for coating

Sauce Ingredients (combined together)
11/2 tbsp black pepper – coarsely pounded
3 tbsp oyster sauce
1 tbsp abalone sauce
1 tbsp tomato sauce
1 tbsp Masala Curry powder
1 tbsp light soy sauce
1 tsp honey
1/2 tbsp dark soy sauce
1 tbsp sugar
1 tsp white vinegar

Method
1) Season chicken with marinade ingredients for 1-2 hours. Add in rice flour and make sure meat is well coated. Deep fried till crisp and golden brown. Drained and set aside.
2) Heat wok with 1 tbsp oil and saute curry leaves, chili padi and minced garlic till aromatic. Add in sauce ingredients and water and simmered for 2-3 minutes.
3) Lastly add in fried chicken meat, briefly stir to combine well with the gravy for 1 minute. add more water if gravy is too thick. Taste accordingly.
4) Serve hot with spring onion on top.

Fried Tang Hoon With Black Pepper Sauce

Fried Tang Hoon With Black Pepper Sauce.jpg

Ingredients
250 g tang hoon (vermicelli) – soaked till soft, drained and set aside
1 big onion – sliced
4 cloves garlic – minced
120 g french beans – sliced into strips
1/2 carrot – cut into strips
120 g tau pok – fried and cut into strips
120 g chicken meat/pork – sliced
2 eggs – lightly beaten
50 g small prawns
50 g squids – cut into ring
3 stalks of baby kailan
1 cup of shredded cabbage
1 red chilli – sliced thinly
1 tbsp roasted peanuts – pound coarsely
Crispy salted fish (optional)

Sauce Ingredients
1 tsp dark soy sauce
1 tsp fish sauce
250 – 300 ml chicken stock
2 tsp sesame oil
1 tbsp light soy sauce
1 tbsp oyster sauce
21/2 – 3 tbsp black pepper sauce (I used Sing long brand)

Method
1) Heat oil in a wok, stir fry onion and garlic till fragrant and onion turns translucent. Add  in beaten eggs and scramble till bubbles appear. Add  french beans, carrots and kailan and stir fry for 1-2 minutes.
2) Add meat and prawns and cook till meat turns opaque, add in sauce ingredients and bring to a slow boil for 2 minutes. Add tang hoon, tau pok and shredded cabbage, stir to mix evenly with a pair of chop sticks. Let it simmered for about 2-3 minutes. Give all ingredients a final stir and sprinkle with sesame oil.
3) Transfer to serving plate and topped with peanuts, crispy salted fish and red chilli. Serve hot.

Claypot Black Pepper Prawns With Vermicelli (Tang-hoon)

Black pepper prawns .jpg

black pepper prawns 1

Ingredients
125 g tang-hoon
12 medium prawns/2 mud crabs
4 cloves garlics – smashed with the back of the knife
2 stalks spring onion – section
2 stalks coriander stems/roots – section
1 big onion – sliced
5 dried chillies – cut in halves
2 red chillies
300 ml chicken stock
Some coriander leaves

Seasoning
2 tbsp black peppercorns – pounded finely
1/2 tbsp sichuan peppercorn – pounded finely
11/2 tbsp hua tiao jiu
11/2 tsp fish sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
11/2 tsp sugar
1 tbsp light soy sauce
1 tbsp tomato sauce
1 tbsp tom-yam paste

Method
1) Soak tang hoon till soft, remove and drained. Remove prawns whiskers and trim the legs. Slit the back of the prawns with a knife and remove veins, washed and drained. Coat with 1 tsp corn flour and set aside.
2) Heat 3 tbsp oil in a claypot, fry dried chillies, coriander stems, spring onions, garlics till fragrant. Add stock and seasoning, bring to a boil. Add tang hoon, prawns, stir to mix well, covered  and simmer over low heat until gravy is fairly dry. (add more water if you want more gravy). Taste accordingly.
3) Uncover the pot, garnish with coriander leaves and serve hot.