Sunday, November 30, 2008

Asparagus With Sambal Belachan


This is a very spicy stir fried asparagus dish. Belachan or Shrimp paste are widely used in Southeast Asia cuisine. They usually come in a rectangular block form. A little bit, does go a long way. So, make sure you use it sparingly and remember to roast it too. For this dish, the shrimp paste are added in the process of making the sambal.


Asparagus With Sambal Belachan
(Printable Recipe)

Ingredients

500g Asparagus, cut into 1 inch in length
120g Prawns, shelled
15 to 20 Dried Chillies, cut into smaller pieces
6 small Shallots, coarsely chopped
1 1/2 tsp Shrimp Paste, toasted
2 Candlenuts
1 Tbsp Sugar
4 Tbsp Peanut Oil
3 cloves Garlic, whole
1 1/2 Tbsp Lime Juice
2 Tbsp Water
Sea Salt to taste

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chillies and make sure to get rid of the seeds. Then combine it with shallots, candlenuts, shrimp paste and blend them, until they become a paste.

Heat 3 Tbsp of Peanut oil and cook the sambal paste in a low heat. Saute until the sambal is fragrant, add the sugar and sea salt to taste. Dish out and set aside.

In a wok with high heat, add the remaining 1 Tbsp oil with the garlic. Saute briefly and add in the prawns and cook until they are pinkish in color.

Then add the asparagus and give it a quick stir . Add in the cooked sambal, saute and mix in the water and the lime juice. Serve immediately.

Note: Do not use all the oil from the cooked sambal. Otherwise, this dish would become too oily.

Saturday, November 29, 2008

My Perfect Roast Chicken


This is an easy roast a chicken recipe. All you need is loads of herbs, especially rosemary leaves. I simply love the smell of rosemary. Btw, they were from my garden! I have been roasting this chicken for many years. The recipes was adapted from Jamie Oliver cookbook. Today, I have omitted the lemon and use more rosemary leaves instead.

My Perfect Roast Chicken

Ingredients:

1 2 1/2-3lb free-range Chicken
salt and freshly ground black pepper.
3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
1/4 cup Olive Oil
1 Lemon, halved
4 Bay Leaves, torn
2 sprigs of Fresh Rosemary

Method

Preheat the oven and a roasting tray to 425 degree F.

Wash the chicken inside and out and pat it dry as possible with paper towels. Rub the chicken cavity with salt, then, being very careful, grab the skin at the tip of the chicken breast, making sure that it doesn't rip, and pull it up gently. With your other hand gently separate the skin from the meat of the breast.

Sprinkle a little salt down the gaps that you have made, push in the chopped herbs. Drizzle in a little olive oil. Stuff the chicken cavity with lemon, bay leaves and rosemary.

Pull the skin of the breast forward so none of the actual flesh is exposed, tuck the little winglets under, and tie up as firm as possible with kitchen twine. Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs, which allows the heat to penetrate directly into the thigh meat, enabling it to cook faster.

With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken, breast side up and roast for about 1 hour or until the skin becomes really crispy.

Friday, November 28, 2008

Pamelo And Grilled Shrimp Salad


This salad is simply delicious! The lightly sweet and sourness of the pamelo really compliments well for the grilled shrimps. I have omitted the Asian Basil leaves and replaced them with cilantro leaves.

Recipe adapted from Pleasures Of The Vietnamese Table by Mai Pham

Pamelo And Grilled Shrimp Salad


Ingredients

16 medium Shrimps, peeled and deveined
1 tsp Shallots, minced
1 tsp Fish sauce
1 tsp Soy Sauce
1/2 tsp Sugar
2 Tbsp Vegetable Oil
4 (8 inch) Bamboo Skewers, soaked in hot water for 30 minutes and drained
1/3 cup Matchstick Carrot Strips, soaked in ice water for 30 minutes and drained
1/3 cup Matchstick Cucumber Strips, soaked in ice water for 30 minutes and drained
1 cup Pamelo Segments, separated into bite sized pieces
1/4 cup Vietnamese Dipping Sauce
20 Asian Basil Leaves, coarsely chopped
1 Tbsp Cilantro, Chopped
1 Thai Bird-Eye Chili, chopped
2 Tbsp Roasted Peanuts, chopped

Method

Combine the shrimp, shallot, fish sauce, soy sauce, sugar and oil in a bowl. Set aside to marinate for 20 minutes.

Thread 4 shrimps on each skewer. Grill or broil until the shrimp until just done, about 2 to 3 minutes. Set aside. (I grilled mine;) )

Place the carrots, cucumbers, pamelo, dipping sauce, basil, cilantro, chili and peanuts in a large bowl and toss gently. Transfer to a serving plate and serve with the grilled shrimps.

Note: Dipping Sauce Recipe
Mix 3 chopped Thai bird-eye chilies, garlic, 3 Tbsp sugar, 2/3 cup water, 1 1/2 Tbsp lime juice, and 5 Tbsp Fish Sauce

Thursday, November 27, 2008

Spinach Congee


There are many types of Congee. I mean you can just have them plain with other dishes and condiments. Well, this is one of my favorite for a one pot dish. You can either use Chinese spinach or English spinach. Whichever spinach, its your choice, they are an excellent source of iron, vitamin A, C, E, K and much more. Then you can add either ground pork or chicken, fresh prawns and dried shrimps. For this recipe, I am using fresh prawns.


Spinach Congee

Ingredients

1 cup of Jasmine Rice with 5 cups water
1 bunch(350-400g) Spinach, cleaned
200g fresh Prawns, shelled and chopped
4 cloves Garlic, whole
2 1/2 cups Chicken Broth or Water
2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Sesame Oil
1 Tbsp Peanut Oil
2 Eggs, lightly beaten
2 Stalk Scallions, chopped
2 tsp ground White Pepper or to taste
Fried Shallots to taste
Sea salt to taste

Method

Boil the rice in the rice cooker or in a large pot.

When the congee is cooked. In a large pot, add the peanut oil and saute the garlic on a low heat.

Once the garlic turns golden in color, turn the heat on high. Add the chopped prawns and saute briefly. Then add the oyster sauce, soy sauce and white pepper.

Then add the spinach and cook for about 1 minute.

Add the plain congee and water. Bring it to a boil and lower the heat. Cook for another 5 minutes and add the sesame oil and eggs. Combine until all the eggs are cooked and serve immediately. Top the spinach congee with some chopped scallions, fried shallots and more white pepper.

Monday, November 24, 2008

Savory Taro Cake

I made this dish last weekend. Well, it turned out better than I expected. The recipe was adapted from the Famous Street Food Of Penang cookbook. I have omitted the garlic, and if I were to make it again, I will decrease about 20g of rice flour to achieve a softer texture. I also sprinkled some chopped scallions and red chilies to the taro cake.
Ingredients

Batter
350g Rice Flour
1 Tbsp Green Pea Flour
1250ml water
2 Tbsp cooking Oil
2 cloves Garlic, peeled and chopped
2 Shallots, peeled and chopped
600g Taro, skinned and cut into 1cm cubes
1 tsp Five Spice Powder
2 tsp salt, or to taste
1 tsp ground White Pepper

Toppings
150g Dried Prawns, soaked for 5 minutes and drained
10 Shallots, peeled and thinly sliced
oil for deep frying

Method

To prepare the batter
Mix rice flour, green pea flour and water into a smooth batter. Strain and set aside.

Heat oil and fry the chopped garlic and shallots until fragrant and lightly browned. Add taro, five-spiced powder and pepper, and stir-fry for a few seconds. Add the prepared batter and cook, stirring continuously, over a low heat until batter thickens.

Pour the batter into a greased steaming tray to a height of about 3cm. Steam over high heat for about 40 minutes or until set. Set aside for another 2 hours to cool completely.

To prepare toppings
Heat the oil and fry the dried prawns until aromatic and lightly browned. Put it in the electric blender to process into a coarse floss. Set aside.

Heat oil over a medium to low flame. Fry the shallots until golden and crisp. Remove the shallots from the oil immediately as it will start to burn very fast.

To serve, sprinkle prawn floss and shallot crisps generously on the cooled taro cake. Cut into pieces and serve with chili sauce.

Sunday, November 23, 2008

Tom Yum Goong


Tom Yum Goong is one of my favorite soups. It's spicy, refreshing, and sour too! This is a must order dish when I dined at a Thai restaurant. However, it's quite easy to prepare at home.


Tom Yum Goong

Ingredients

5 cups Chicken Broth
300g Prawns, shelled and deveined
30g Galangal, sliced
2 stalk Lemongrass, sliced
5 Kaffir Lime Leaves, torn
3 Tbsp Roasted Chili Paste
150g Oyster Mushrooms
2 ripe Tomatoes, quartered
6 Thai Birds-Eye Chilies
4 Tbsp Fish Sauce
Lime juice to taste
1 Tbsp Coriander leaves, chopped
2 stalk scallions, sliced
Sea Salt to taste

Method

Bring the chicken broth to a boil in a large pot. Add the galangal, lemongrass and Kaffir lime leaves. Simmer for about 15 to 20 minutes.

Then add the roasted chili paste and the birds-eye chilies. Simmer for another 10 minutes.

Add the tomatoes, mushrooms, prawns, fish sauce, lime juice, scallions and bring it to a boil again. Season with sea salt or more lime juice. Serve immediately and top with coriander leaves.



Saturday, November 22, 2008

Black Pepper Crab


Okay, here is the recipe for my Black Pepper crab. Hope you guys will give it a try. Enjoy!

Black Pepper Crab

Ingredients

1 1/2 Dungeness Crab (3 1/2 lbs)
5 Tbsp Coarsely Ground Black Peppercorns
5 Tbsp Unsalted Butter
6 cloves Garlic, chopped
10 Thai Bird's Eye Chilies, chopped
2 Tbsp Oyster Sauce
2 Tbsp Dark Soy Sauce
2 Tbsp Light Soy Sauce
1 Tbsp Kicap Manis
Peanut Oil for deep frying

Method

Coat the crab pieces with some corn flour and deep fry them in hot oil. Then set aside.

Add 1 Tbsp of peanut oil together with the butter. Then add the garlic and chilies and stir briefly or until the garlic is light golden in color and fragrant.

Then add the coarsely ground black peppers, oyster sauce, kicap manis, dark and light soy sauce. Bring to a quick boil and toss in the crab pieces and stir until well combine. Serve immediately.




Friday, November 21, 2008

Thursday, November 20, 2008

Fried Rice With Beef


Okay, here is the recipe for fried rice with beef:)

Beef Fried Rice

Ingredients

5 cups cooked Cold Rice
200g Rib-Eye Steak, cut into small strips
3 Tbsp Peanut Oil
4 cloves garlic, chopped
4 Eggs, lightly beaten
1/2 Yellow Onion, diced
3 stalk Scallions, chopped
2 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
Sea Salt to taste
Freshly Ground White pepper

Method

Saute the chopped garlic with 2 Tbsp of peanut oil on a low heat until golden brown and crisp. Then set aside.

Beat the eggs with a pinch of salt and some white pepper. Cook until they are set and break them into smaller pieces. Then set aside.

Turn the heat on high and saute the beef and then set aside.

With the remaining peanut oil, add the yellow onions and rice. Stir briefly and add the rest of the ingredients.

Stir quickly and add the light and dark soy sauce and season with sea salt and freshly ground white pepper. To serve, top with some chopped scallions.



Wednesday, November 19, 2008

Green Mango Salad With Grilled Beef


Well, after so many days of rich food, I decided to make a salad to accompany my fried rice with beef. I will post the fried rice recipe tomorrow. My family loves salads, or rather greens. This is one of our favorite Asian Salads! It's sweet, tangy and sour! I hope you guys will like it too.
Ingredients

Marinate

1 Tbsp Light Soy Sauce
1 Tbsp Fish Sauce
1 Tbsp Sugar
2 tsp Ground Lemongrass

350g Rib-eye Steak
2 Green Mango, julienne
2 Shallots, thinly sliced
2 Tbsp Thai Basil, julienne
2 Tbsp Cilantro, julienne
2 stalk Scallions, chopped
3 Tbsp Mint Leaves, coarsely chopped
10 to 15 Grape Tomatoes, halved
1 clove Garlic, finely chopped
1 Lime, juiced
3 Tbsp Sugar
3 Tbsp Fish Sauce
4 Birds-Eye Chillies (Thai Chillies)

Method

Marinate the beef for at least 2 hours. Grill the beef to your likings. Then let it rest and then slice the beef.

Prepare the salad dressing, add the chopped garlic, sugar, fish sauce, chillies and lime juice.

In a large serving bowl, combine the grilled beef, mangoes, shallots, Thai Basil, mint Leaves, cilantro, tomatoes, scallions and the dressing. Toss and serve immediately!



Monday, November 17, 2008

Soto Ayam


Soto Ayam is a spicy chicken soup with vermicelli. They are delicious with mungbean thread noodles(glass noodles) and lontong (compressed rice roll) too. I consider soto ayam a feast by itself and they are commonly found in Indonesia and Malaysia.

The chicken broth are infused with white peppercorns, coriander seeds, ginger, galangal, candlenuts, garlic, shallots, cinnamon, cardamoms pods, star anise and lemon grass.

I also made a special "sambal kicap" to go with the soto ayam. They are mixture of some chopped garlic, plenty of birds eye chillies, Indonesian sweet soy sauce and lime juice. I always serve the soto ayam with a lot of condiments. They are fried tofu, boiled potatoes, beansprouts, hard boiled eggs, chinese celery leaves, scallions, shredded chicken, fried shallots and red chillies.

Well, I can't describe the aroma of the soup but I can tell you that its spicy and it tastes fantastic!






Saturday, November 15, 2008

Stir-Fry Leeks With Tofu


This is one way of using leeks in chinese dishes. An easy stir fry and tasty too! You should give it a go!

Stir-Fry Leeks With Tofu

Ingredients

2 medium Leeks, sliced
2 Red Chillies, sliced
2 Pcs (350 g) Firm Tofu, sliced
3 cloves Garlic, chopped
150 g Prawns, shelled
1 Tbsp Oyster Sauce
2 tsp Light Soy Sauce
1/2 tsp Ground White Pepper
1 tsp Cornstarch, mix with 4 Tbsp water
2 Tbsp Peanut Oil
Sea Salt to taste

Method

Heat the peanut oil in a wok, saute the firm tofu until lightly brown and set aside.

Add the garlic and saute until fragrant. Then add the prawns, red chillies, oyster sauce and light soy sauce and saute.

Then add the leeks and give it a quick stir and mix in the tofu, cornstarch mixture, ground white pepper and sea salt to taste.



Thursday, November 13, 2008

Oatmeal with Chocolate Chips and Sultanas Cookies


Is that the most longest cookie name or what? I would like to think that. So this is a healthy cookie. Remember, its oats! Well, not quite... Especially with the amount of butter in the mixtures... But, I suppose it's okay to have them once in awhile, right?


Oatmeal With Chocolate Chips And Sultanas Cookies

2 cups Rolled Oats
1 3/4 Cup All-Purpose Flour
3/4 cup Brown Sugar
1/2 cup Sultanas
1/2 cup Semi-Sweet Chocolate Chips
2 Sticks (1 Cup/225g) Unsalted Butter, melted
1 large Egg, beaten
1/2 tsp Sea Salt
1 tsp Baking Powder

Method

Preheat the oven to 180˚C. Line the baking tray with a parchment paper.

In a large mixing bowl, combine all the dry ingredients. Then mix in the butter and egg. Scoop about 1 1/2 to 2 Tbsp of cookie mixture and shape into flat rounds.

Bake for 25 minutes or until the cookies are golden in color.

Wednesday, November 12, 2008

Kung Pao Chicken


Kung Pao Chicken is a popular Szechuan cuisine. This is a must dish to order for my family, whenever we dine at a Sichuan restaurant. Of course, the vital ingredients are the Sichuan peppercorns. A small amount of the Sichuan peppercorns will go a long way. They have a slight lemony taste and also use to numb or tone down the spiciness of chilies.

Updated: December 3rd 2013 Kung Pao Noodles With Chicken {related recipe}


Kung Pao Chicken

Ingredients

2 Chicken Breasts, skinless and cut into cubes
3 Tbsp Peanut Oil
50g Cashew Nuts, roasted
4 stalks of Scallions, cut into 1 inch segments
3 cloves of Garlic, roughly chopped
1/2 inches of Ginger, thinly sliced
1/2 tsp of Sichuan Peppercorns
15 Dried Chilies, cut into 3/4 inch segments

Marinade
1 Tbsp Chinese Rice Wine
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
1 Egg White
2 tsp Cornflour

Sauce
2 Tbsp Chinese Black Vinegar
1 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
1 tsp Sesame Oil
2 tsp Sugar
1 tsp Cornflour
100 ml Water

Method

Marinate the chicken cubes for about 1 hour.

Mix together all the sauce ingredients until well combined.

Heat 2 Tbsp of oil in the wok, sauté the marinated chicken for about 3 to 5 minutes. Dish out and set aside.

Then toss in the Sichuan peppercorns and dried chilies and sauté and set it aside.

With the remaining oil, sauté the ginger and garlic until fragrant.

Then add the chicken, Sichuan peppercorns, dried chilies and the prepared sauce. Bring it to a boil and add the scallions and roasted cashew nuts. Give it a quick stir and serve immediately!



Tuesday, November 11, 2008

Chicken Wrapped in Pandan Leaves


Pandanus, Pandan or Screwpine leaves are originated from Southeast Asia. They are widely used in Thailand, Indonesia, Malaysia and Singapore. These leaves have a nice scent and often used in both savory and sweet dishes. The leaves can be pounded for their juices and is used in many sweet dishes. Guess I will be making something sweet with the pandan leaves very soon. So, watch out for it!


Chicken Wrapped In Pandan Leaves

400g Chicken Thigh, skinless and boneless, cut into bite size
300g Chicken Breast, skinless, cut into bite size
4 cloves Garlic, chopped
1 Tbsp Coriander Powder (use coriander root if,available)
1 tsp White Pepper
2 Tbsp Oyster Sauce
2 Tbsp Sesame Oil
1 Tbsp Sugar
2 tsp All Purpose Flour
2 Tbsp Light Soy Sauce
30 Pandan Leaves
Vegetable Oil for deep frying

Method

Combine all the ingredients and marinate for at least 3 hours or overnight.

When ready to cook, wrap the chicken with pandan leaves and secure with toothpicks.

Heat the oil and deep fry the chicken for about 6 to 8 minutes or until the chicken is well cooked. You can also bake the pandan chicken by heating up the oven to 200 degrees C and bake the chicken for about 25 minutes.

Serve the chicken with sweet chili sauce.

Monday, November 10, 2008

Yong Tau Foo


Yong Tau Foo is also known as stuffed bean curd. This a Chinese dish, in my opinion they are originated from the Hakka Clan and commonly found in Malaysia and Singapore. As for the true Hakka, the dish is simply served with steamed white rice. Others might serve it with steam rice rolls with sweet sauce. I will post the fish paste ingredients and you can stuff the fish paste with any type of vegetables or bean curd of your choice. Here, I am using bitter gourd, okra, eggplant; red chilies, bean curd sheet and some firm bean curd. As for the soup, I boiled some chicken bones with some soy beans. Soy Beans will enhance the sweetness of the chicken broth.


Yong Tau Foo

Ingredients

350g Halibut Fillet, ground
250g Prawns, shelled, ground
200g Ground Pork
30g Salted Fish, soaked and drained
1 tsp Sesame Oil
1 tsp Ground White Pepper
2 Tbsp Soy Sauce
1 tsp Oyster Sauce
1 Egg White
1 Tbsp Cornstarch
Oil for pan-frying

Method

Mix all the ingredients until well combined.

Stuff the vegetables and bean curds with fish paste. Pan fry on a medium heat and set aside.

Bring the chicken broth to a boil and add the pan fried Yong Tau Foo and cook for about 5 minutes. To serve, top the Yong Tao Foo with some chopped scallions.

Sunday, November 9, 2008

Cordon Rose Banana Cake



This is one of my favorite recipes for overripe bananas. I like the tenderness of this cake. Not to mention, the rich taste of bananas. The recipe is adapted from The Cake Bible by Rose Levy Beranbaum.
Ingredients

2 large ripe Bananas
2 Tbsp Sour Cream
2 large Eggs
2 tsp grated Lemon Zest
1 1/2 tsp Vanilla
2 cups Cake Flour, sifted
3/4 cup + 2 Tbsp Sugar
1 tsp Baking Soda
3/4 tsp Baking Powder
1/2 tsp Salt
10 Tbsp Unsalted Butter(must be softened)

Method

Preheat the oven to 350 degree F.

In a food processor process the banana and sour cream until smooth. Add the eggs, lemon zest, and vanilla and process briefly just to blend.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and 1/2 the banana mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and strengthen the cake's structure. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides.

Scape the batter into prepared pan and smooth the surface with a spatula. Bake 30 to 40 minutes or until a wire cake tester inserted in the center comes out clean and the cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and unmold. Allow the cake to cool completely before wrapping airtight.



Saturday, November 8, 2008

Paella


I have made a big pan of Paella for dinner. It’s a great one-pot dish. I have cooked the Paella with some clams, prawns, mussels and chicken. They were delicious and so satisfying.


Paella

Ingredients

5 Tbsp Olive Oil
400g Chicken Breast, cut into bite size
1 medium White Onion, chopped
5 cloves Garlic, chopped
1 Red Pimiento, cut into strips
1 Green Pepper, cut into strips
1 Dried Bay Leaf
1 Tomatoes, peeled, seeded and diced
350g Prawns
200g Mussels
350g Clams
1 cup Frozen Peas
1 cup White Wine
3 1/2 cup Chicken Stock
2 1/2 Cups Medium grain rice
1/2 tsp Smoked Paprika
1/2 tsp Saffron
Lemon Wedges
Freshly Ground Black Pepper
Sea Salt to taste

Method

Heat the oil in a large Paella pan, brown the chicken breast and set aside.

With the remaining oil, add the chopped onions and saute for about 5 minutes and add the garlic.

Add the chopped tomatoes, bay leaf, green peppers and red pimiento strips and saute for another 5 minutes. Then add the chicken stock and white wine. Bring it to a boil.

Add the rice, chicken breast, frozen peas, saffron, paprika, freshly ground black pepper and sea salt. Cook for another 5 minutes.

Then add the prawns, mussels and clams. Reduce the heat and cook until all the clams and mussels are open and the rice is nearly tender.

Remove from the heat and leave it to stand for 10 minutes. Serve the Paella rice with some lemon wedges.


Thursday, November 6, 2008

Fried Rice



Hey everybody! Well today's post is gonna be about, yup according to the title, Fried Rice! First of all, this is a special post for Foodbuzz's "24 hours,24 meals,24 blogs". You can read all about it here. Foodbuzz does great things for all foodies all over the world. To me, they are the best source for everything, food!

So, I'm thinking why don't I make something that is universal or going to be universal. The versatile of Rice! This is an easy fried rice to cook and I'm pretty sure, many people will enjoy cooking and savour them! Like my kids! My daughter even had two bowls!
Ingredients

3 cups of cooked Rice
5 cloves Garlic, chopped
3 scallions, chopped
5 eggs, lightly beaten
150g Prawns, chopped
2 Chinese Sausages, sliced
3/4 cup Frozen Peas, thawed
Soy Sauce
Sea Salt
Freshly Ground White Pepper
3 Tbsp Peanut Oil

Method

Saute the chopped garlic with peanut oil on a low heat until golden brown and crisp. This will bring out the sweetness of garlic. Then set aside.

Saute the prawns on a high heat until they turn pink and set aside.

Saute the chinese sausages in high heat briefly until they are brown and set aside.

Beat the eggs with a pinch of sea salt and some white pepper. Cook until they are set and set aside.

Now for the easiest part of the cooking process, put the rice and all the rest of the ingredients on high heat and stir for 8 to 10 minutes. Season with soy sauce, sea salt and freshly ground white pepper. To serve, top the fried rice with some chop scallions!


and the final result..

.
.
.





Tada! Simple and delicious!

Tuesday, November 4, 2008

Braised Chicken Wings

This is a Chinese Styled, Braised Chicken Wings. There are of course many ways to cook the chicken wings. I like Buffalo wings, deep fried asian style and many more. Recently I saw a nice recipe from here. I will try to make them soon. Here is the recipe for braised chicken wings and was adapted from the "a little taste of China" cookbook.
Ingredients

24 Chicken Wings
3 lumps Rock Sugar
1 Tbsp Dark Soy Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Shaoxing Rice Wine
oil, for deep-frying
2 tsp finely chopped Ginger
2 stalk Scallions, finely chopped
2 Tbsp Hoisin Sauce
150ml Chicken Stock

Method

Discard the tips of each chicken wing. Cut each wings into two pieces through the joint. Put the wing pieces in a bowl.

Add the sugar, dark soy sauce, light soy sauce and rice wine in a small jug. Mix until combined, breaking the sugar down as much as you can. Pour the mixture over the chicken wings, then marinate it in the fridge for at least 1 hour, or overnight.

Drain the chicken wings, reserving the marinade. Fill a wok to one quarter full of oil. Heat the oil to 180 degrees C and cook the chicken wings in batches for 2 to 3 minutes, or until they are well browned. Drain on paper towel.

Carefully pour the oil from the wok, reserving 1 tablespoon. Reheat the wok over high heat, add the reserved oil and heat on a high heat. Stir-fry the ginger and scallions for 1 minute. Add the hoisin sauce, reserved marinade and chicken wings and cook for another minute, then add the chicken stock and bring it to boil. Reduce the heat, cover the wok and cook gently for 8 to 10 minutes, or until the chicken wings are cooked through and tender.

Increase the heat and bring the sauce to a boil. Cook until the sauce reduces to a sticky coating.


Monday, November 3, 2008

Korean Pancake




Anyone had Korean Pancakes before? I was at the Korean Supermarket last weekend, and saw this nice packaging of pancake mix. Now, I don't usually buy premix stuff but this one caught my attention and looked pretty interesting to me. So, without knowing what is a Korean Pancake or ever heard of it. I thought why not, just buy one packet and give it a go! Surprise, surprise, it was pretty darn good! It says you can mix any vegetables or seafood to the mixture. Hence, I decided to make the pancake with bell peppers, chilies, chives, scallions and prawns. I even served the pancake with mixture of soy sauce, vinegar and sesame oil. Savory and yummy!





LinkWithin Related Stories Widget for Blogs