I’ve just joined a lovely group of people who love to eat, cook and share! Although I’m a day late for May 4 #letslunch, I’m posting this anyway!
My mother was a housewife so she was always constantly inventing new recipes to keep it interesting for the kids as she cooked lunches and dinner everyday, without fail. Going out to eat was a treat and I didn’t try Macdonald’s till I was about 11.
So true to her Peranakan and hokkien Chinese roots, most Asian dishes are authentic, it’s only when my mother starts cooking Western style dishes, they become delicious fusion Asian food, marinating the mince meat for sheperd’s pie the same way she does with wantons and the likes.
Here’s a chicken casserole recipe that I recreate often when I miss home.
I don’t have an oven in my tiny Hong Kong apartment so I cheat and just slow cooked the casserole.
2 fillets of chicken
2 tablespoons butter, melted
Long beans
1 onion diced
1 clove of garlic, sliced
2 cans of tomatoes
4 fresh tomatoes diced
3 sticks of cinnamon
salt, sugar and pepper to taste
3 chili padis, chopped
Fry the onion and garlic slices in butter, then add in the rest of the ingredients and let it simmer. We cook intuitively at home, so add salt, sugar, pepper to taste and add in the chopped chili padis at the end
