Chicken Rice

It's actually one of my brother's recipes. He used to make it quite often when he was a student..

And I must say, it's pretty good... But sorry Kor, I think I do it better.

An easypeasy recipe that everyone (who loves chicken rice) will love.

Of course, you could use boneless chicken. But I personally prefer a big chunk of chicken on my plate..it's somehow more satisfying!

What's different about this recipe is the use of dried Shitake mushrooms. The Chinese Sausage (lap cheong) is quite common in most Claypot chicken rice dishes..

recipe:

 5 Chicken Thighs

 10 slices Ginger

10 cloves Garlic

1 tablespoon Sesame Oil

2 tablespoons Oyster sauce

3 or 4 Chinese Sausages, sliced thinly

 4 cups Rice

 Water

 salt and pepper to season

 In a bowl, Marinate the chicken with ginger, garlic, sesame oil and oyster sauce

Cover and leave it for about 30 minutes, or even overnight.

When you're ready to cook, Heat up a pan.

Add the sliced sausages into the hot pan. It will release some oil.

 Fry the chicken thighs (and all the marinade), skin side down until its golden brown

 While the chicken is browning,

 Wash the rice once or twice in your rice cooker

Fill it up with enough water (follow the marker)

When the chicken is browned but not totally cooked yet, Add it all into the rice pot.

Season with a good pinch of salt and pepper

Mix well.

Set up the timer and cook the rice as you normally do.

When the timer goes off, the rice and chicken SHOULD be fully cooked.

If not, cook it for another half cycle..

Garnish with fresh coriander!

3 Eggs Custard

As a child I grew up eating steamed eggs. Granny used to have a few variations of this.

We could have minced pork in it, chopped chives and of course, salted eggs and century eggs too.

The custard is really smooth and just slides down your throat!

The salted eggs and century eggs give the dish texture and flavour

recipe:

2  duck century eggs, hard boiled

2 salted duck eggs, hard boiled

5 chicken eggs

Soy sauce, to serve

Prepare the steamer

Peel the salted eggs and century eggs.

Roughly chop them, leaving small and big chunks

Place all this in a round heatproff dish 

Beat the chicken eggs in a big measuring cup

Pour eggs into a big bowl

Now, measure twice the amount water  to eggs

The idea is to get 1 part eggs to 2 parts water

Add the water to the eggs

 Pour into the dish, over the chopped eggs

Steam under high heat for 20 minutes.

Serve with soy sauce.

Honeyed Chicken with Sesame Seeds

Chicken, Honey, Sesame Oil, they are a prefect match!

The results are irresistably scrumptious legs, you can't wait to dig in, making sure you get every bit of sauce on the bones and on the plate

Literally finger lickin' good

recipe:

8 chicken drumsticks

1 tablespoon sesame oil

2 teaspoons salt

3 tablespoons hoisin sauce

4 tablespoons honey

1 tablespoon sesame seeds

Toss the chicken with salt and hoisin sauce

Place in the dish, cover and leave to marinade in the fridge for 2 hours

Preheat fanforced oven to 180C

Bake the chicken for 40 minutes

(check it now and then, covering it with foil if it gets too brown)

Microwave the honey in a small bowl to make it more liquid

Open the oven door and quickly brush the honey all over the chicken

Bake for another 10 minutes

Remove from oven

Sprinkle with sesame seeds. Serve!

Sang Choy Bao

This is My take on "Sang Choy Bao"

Fresh and fragrant flavours, sweet, salty, a bit of spicy all in one bite

The Pork stir fry itself is so simple to make

recipe:

1 medium sized red Onion

3 cloves of Garlic

2 long red Chillies

2stalk of Lemongrass (the middle only)

500g minced Pork

a handful of fresh Mint

a handful of fresh Kesom

a handful of fresh basil

Sesame Oil

finely chop the onion,garlic, chilli and lemongrass

Heat some oil in a wok and fry them until golden brown and fragrant.

Add in the minced pork

Season with salt

Fry until the pork is cooked

Roll up all the herbs into a cigar and roughly chop them.

Stir the herbs and a little Sesame Oil into the stir fry

Dish out onto a plate

Top with more chilli slices.

And serve with cabbage leaves.

Chicken Biscuits

Kampar Chicken Biscuits are deliciously sweet and savoury

No, they don't really contain any chicken (don't know why they're called chicken biscuit then)

To me, the core ingredient, that gives it its distinct taste is the fermented beancurd (foooo yee)

and the 5 Spice. I loove 5 spice =)

I was wrapping them in plastic as Christmas give-aways..

recipe:

300g flour, sifted

170g icing sugar

100g crystallised melon, diced

1 tsp garlic powder

1 tsp baking powder

1 egg

2 cubes fermented beancurd

a dash of pepper

2 tsp five spice powder

sesame seeds, to sprinkle

Combine everything Except the sesame seeds in a bowl

Mix well until a crumbly dough is formed

form small pebble sized balls

Using a rolling pin, roll out balls in between two pieces of non-stick baking paper.

Place flattened dough onto a baking tray

Bake in a 180C oven for 9-10 minutes.

Herbal Chicken Broth

 

Myth: Drink this before exams and you'll have all the answers..

me: Oooo..give it to me..gulp gulp gulp

But hey, it's the tastiest thing ever =)

plus, Mommy or granny ain't always gonna be there to make it for you

so, recipe:

5 chicken drumsticks
1 handful of dried lily bulb,optional
1 handful of dried lotus seeds,optional

4 pieces campanumaea pilosula

2 large sweet dactylifera

4 sticks huai shan

5 small pieces dang gui

5 dried chinese red dates

1 handful of goji berries

Sorry for the strange names,,I dont know what it's called in chinese

Heat a pot of water. Bring water to a boil

Add all the herbs except the goji berries

Add in the chicken

Season well with salt

simmer on Low heat for about an hour or an hour and a half

Add in the goji berries at the last minute.

Boil for another 5 minutes

Have it just like that, or with rice or even noodles.

Pork and Yam Stew

This HAS to be my favourite stew in the whole world..well, so far at least..

My Grandmother used to cook this whenever I asked for it (all the time)

And if she could see this, she'd be proud =) 

Thank you mama!

Most of you would be familiar with the dry-er teow chew version of steamed pork and yam slices.

But this is how mama used to make it

The cut of meat used is lean, with just a few linings of fat in between, 

and the gravy, hohoho! the gravy so thick and luscious and I can't stop eating it xP

But, you've got to like yam to love this dish..

nyehehe..

recipe:

1 kg of yam

1.5 kg lean pork (fatty cuts work well too)

1 tablespoon sesame oil

3 tablespoons dark sauce (the bottle says caramel sauce)

4 tablespoons soy sauce

1 tablespoon oyster sauce

3 teaspoons sugar

 1/2 a whole garlic, chopped

Skin and slice the yam

Slice the pork into fairly thick slices

Marinate with all the ingredients except the garlic.

Leave it to marinate for as long as you like in the fridge..but for a minimum of say, 30 minutes?

Heat up a wok and add some oil in it

Fry the yam slices with some salt till its slightly browned, but Not cooked

Transfer to a plate and set aside

Add a little more oil to the wok (if needed)

Fry the garlic till its slightly browned

Add in marinated pork and fry for about 5-8 minutes

Add enough water to cover the pork.

Cover, and simmer on low heat for about 40 minutes or until its tender to your bite

Add in the yam and simmer for another 15-20 minutes, until the yam is just cooked but not mushy

By now, the sauce should have self-thickened (because of the yam)

You might have to add more water if its too thick

season with more soy sauce and/or sugar if you need to.

Top it off with chopped spring onions=)

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Mapo tofu

What a long and gloomy day it was. But however restless by the end of the day, dinner has to be put on the table right? These are the days that calls for something quick, simple but still really good.

                  Piping hot "mapo" tofu and stir-fried spinach on top of hot,steamy rice really hit the spot.
                                                         And it was really simple too=) 

Simply saute garlic,onions and ginger until its golden brown. Then add in some minced pork that has been mixed with oyster sauce and plum sauce. When the pork is totally cooked, add in the cubed tofu and diced green pepper. Add in some chilli if spicy's your thing.. Let the tofu simmer for about 2 minutes. Mix a little cornstarch and water and add it into the tofu. Let it boil and thicken for another minute or so and it's all done!