spice – Chinese Tuition Singapore

This is an easy and quick dish made of vegetables.

Chop pumpkin, garlic, celery, and carrot into small pieces.

Heat the oil in the pan. Put garlic in first.

Then the carrot and celery. Stir fry a little.

Pumpkin at last. Stir fry for around 2 minutes.

Then add in enough water that covers all the vegetables. Cover the pan with lid.

When the vegetables soften, use blender to smash them.

Put the smashed mixture of vegetables back into the pan. Heat it again. Because the smashed mixture is very condensed, you can add in some water.

Then add a little milk and salt. Keep stirring. It will be done once boiled again. After milk added in, the color will become a little lighter.

You can add a little herbs or spices you like.

And you can also make a little decoration for it. Just spread several milk drops onto the surface, and use a toothpick draw on it. Yeah, I’m not good at it. The white part I drew is not that beautiful.

The soup tastes great. The pumpkin I used is kind of sweet. Carrot and celery make it healthier.

We have many kinds of braised food in China, like chicken wings, chicken legs, pork, fish, ribs, even tofu. People in many parts of China have rice in daily meals, and soy sauce is a good match for rice.

There are many different ways to cook braised food. The one I am about to introduce here is an easy one.

Wash the chicken wings.

Heat the oil in the oven. If you use non-stick pan, you can add less oil.

Put the chicken wings in. Fry each side of the wings.

When each side turn brown, add in some light soy sauce and dark soy sauce. (Light soy sauce is salty. Dark soy sauce is for coloring).
Lee Kum Kee Premium Dark Soy Sauce – 16.9 fl. oz.