Chicken Wings
Marinade :
5-8
cloves of garlic mashed
½ in
ginger mashed
1-2 tbsp soya sauce
1-2 tbsp Turmeric powder
1 tbsp ground Pepper
1 tbsp Sesame oil
1 tsp chili powder
Mix all marinate ingredients together until it forms
a paste. Marinate Chicken wings with paste for a few hours before putting it on
BBQ or under the oven grill.
Chicken Wings or chicken leg (chopped into bite
size)
A few pieces of black mushroom (soaked in hot water
for at least 15 minutes then drain)
Ginger shredded
Spring onion chopped
Marinade :
1 tsp Chinese wine
2 tbsp soya sauce
1 tsp sesame oil
dash of salt and pepper (we found a measuring
instrument at the kitchen store for dash/pinch/smidgeon…honest)
½ tbsp sugar
1 tsp corn flour
Marinate chicken parts with above marinate. Set
aside of about at least 5 minutes. Put in deep dish, and stir in black mushroom.
Sprinkle ginger and spring onion on top.
Steam covered for at least 30 minutes or until
cooked.
Remove and serve immediately with rice.
500 grams Skinless chicken or turkey (thigh and breast) cut into 1 inch slices
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon minced garlic
2 teaspoons minced ginger
2 spring onion, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1-1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1/4 cup roasted peanuts or cashew nuts, coarsely chopped
1/4 cup chicken broth
Marinate:
3 tablespoons Chinese rice wine or dry sherry
1-1/2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
Sauce:
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
Combine marinade ingredients in a bowl. Place chicken/turkey in marinade and turn to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl and set aside.
Place a wok/pan over high heat until hot. Add oil, swirling to coat sides. Add chilies and stir-fry for 10 seconds. Add chicken and stir-fry for 2 minutes. Add garlic, ginger, green onions, and crushed chilies; stir-fry for 1 minute.
Add sauce and cook, stirring for 1 minute. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Sprinkle with the nuts and coat with the sauce.
Remove from fire and serve. Great with hot plain rice.
2
kg Beef (chuck/
3
cans of coconut milk (3X 400ml)
5
cm galangal
4
stalks of lemon grass,
Spice
paste
250gr
of shallots
800gr
of
70gr
of garlic
2
teaspoons of tumeric powder (curcuma)
3
cm of ginger
salt
-
Cut meat into
-
Fry
-
Then add
-
Add coconut milk, galangal, lemon grass and stir continously.
-
Bring to
-
Turn to low heat and cook till oil comes out, stirring continuously
-
Let meat and spices fry in the oil until the colour tuns deep
To
avoid
Cooking
time : at least 4 hours
Shrimps (minced)
Minced pork
Water chestnut (canned)
Black Mushroom
Wonton skin wraps (from oriental shops)
Marinade :
Oyster sauce
Soya sauce
Sesame oil
Sugar
Salt and pepper
Peel and de-vein Shrimp. Chop all ingredients
together finely and then marinate. Leave overnight if possible or at least 2
hours.
Space 1 small tsp of mix in the middle of a wanton
skin wrap and then fold over into the shape of triangle (if you’re
adventurous, you can also try to shape it into a little ‘ball’, but it is
not easy and time consuming). Press together firmly. If it does not stick
together, you can use a little egg white, or water and corn flour mix as a
‘glue mixture’, but beware, this can cause everything, ie all the wantons to
stick together! Continue until all wanton skins are completed.
Heat oil in wok until very hot. Use chopstick to
test – place chopstick in the middle of the oil, when it ‘bubbles’, the
oil is ready. Place (do not throw!) wantons into wok a few at a time, and turn
once. Remove when it is golden brown. Watch the temperature of the oil… if the
wanton begins to brown to quickly, lower the temperature.
Serve hot and with yummy garlic chilli sauce!
The best way
to get rid of left over rice and other bits of meat and vegetables left in the
fridge!
chopped garlic
eggs
smoked ham/bacon/chinese sausages / shrimps
Any vegetables that you can shred, like cabbage, carrots
or even peas
Marinade :
Oyster Sauce
Soya Sauce
Pepper
1-2 Tablespoon of sambal
Heat wok, fry garlic till fragrant and throw in meat
or sausages. Then throw in vegetables. Give a quick stir fry and then scoop up
into separate bowl.
Heat oil or butter and stir fry some more garlic.
When fragrant, add in sambal and stir fry rapidly for a few minutes.
Throw in rice and briefly fry. Push rice aside and make a hole in the
middle, put in some oil and break in eggs and scramble rapidly.
Mix in the rice and fry for another few minutes.
Once hot, stir in the other cooked ingredients.
Season with Oyster Sauce, Soya Sauce and pepper.
Note:
The rice used must be cold (so best if you use
overnight rice) so that it'll not stick to the pan and remain nice and not
messed up while stir frying.
Chicken
Water for cooking chicken
1 chicken
3 inch piece ginger sliced
whole head clove of garlic peeled and bashed
1 ½ teaspoons salt
2 tablespoon sesame oil mixed with 4 tablespoon corn
oil
Rice
2 cups rice
4 tablespoon of lard oil (I use corn oil)
½ teaspoon salt
4 cloves garlic, bashed
2 chicken boulion cubes, dissolved in 3 tablespoons
hot water
3 cups chicken stock (from above)
Cooking
Chicken
Bring water to boil in a moderate-sized pot.
Wash chicken with salt inside and out. Leave salt in the cavity of the
chicken and then stuff with ginger and garlic. Seal with toothpick. Lower
chicken into water and cover pot.
Cook over moderate heat for 5-10 minutes, then turn
off heat and let chicken continue cooking in hot water. At the end of 20-25
minutes, when chicken is cooked, transfer chicken into a pot of cold water and
immediately hang up chicken. Brush with oil mixture. Leave chicken to hang for
30 minutes before chopping. Baste chicken repeatedly.
Cooking
rice
Wash rice and allow to dry.
Fry rice in oil with salt, garlic and chicken
bouillon stock. Stir till all the rice grains are coated with oil.
Pour in chicken stock and cook rice the usual way.
10 Eggs
80 g Oolong Tea Leaves
3 tbsp dark soya sauce
Boil eggs in water to cover for 4 minutes. Cool,
then crack the shells lightly all over by rolling the eggs across a work surface
or tapping the shells with back of a metal spoon.
Bring water to boil in small pot, turn off fire and
add oolong tea leaves. When the tea
is strong, turn fire on (very very low heat) and add the dark soya sauce. Add
the cracked eggs in the pot, cover and cook gently for 2-3 hours.
Remove, cool and shell the eggs when you want to eat
it. The tea imparts and unusual flavor to the eggs and the cracked shells allow
the tea to seep through, producing a lovely marbled effect.
Garlic bashed
1 large onion sliced
potatoes peeled and sliced
carrots peeled and sliced
chicken
Dried mushroom, washed and soaked in hot water and
then sliced
Marinade :
Oyster Sauce
Soya Sauce
Dark soya sauce
Sesame oil
Pepper
Sugar
Chinese rice wine
5-6 chicken thighs
3 teaspoons chopped chillies
3 cloves garlic, peeled
2 teaspoons dried green peppercorns, crushed
2 teaspoons soft brown sugar
2 tablespoons soy sauce
2 teaspoons ground turmeric
1 tablespoon lime juice
30 g butter, chopped
Preheat oven to 180°C. Wash the chicken thighs and place them skin-side-up on a rack in a baking dish and bake for 30 minutes.
Meanwhile, combine the chillies, garlic, peppercorns and sugar in a small food processor and process briefly until smooth. Add the soy sauce, turmeric and lime juice and process in short burst until combined.
After 30 minutes, bring the chicken out. Brush the spice mixture all over the chicken and dot with the butter pieces and bake for another 25-30 minutes or until thoroughly cooked. The skin should be slightly crispy.
1 cup rice
2 century eggs (available in oriental shops)
300
g minced meat (preferably pork) (or any type of sea food)
Marinade :
Oyster Sauce
Soya Sauce
Dark soya sauce
Sesame oil
Pepper
In the meantime marinate meat (if sea food, just wash in salted water. Do not marinate sea food). Add water to the meat and mix until it becomes paste-like. Set aside. Wash and peel century eggs and then diced into pieces.
When the water is absorbed in the rice, lower heat. Add 1/4 cup of water each time it 'bubbles' and continue to stir. Stirring helps break the rice grains. Keep doing this until the rice becomes translucent and then mushy. Good congee is when it is gooey-like. This should take about 1/2 hour - 45 minutes. Remember, do not allow it to 'bubble'.
Once the right consistency is achieved, add 'paste-like' meat into the congee 1 tablespoon at the time and stir quickly so that it does not clump into balls. Once all the meat is in the congee, continue to stir for about 1 minute then switch off the fire. Stir in the century eggs.
Scoop into a bowl and serve immediately. Garnish with spring onion, fried shallots, dash of pepper and salt (if required - if you marinate sufficiently, then it should be 'tasty' enough).
Ok, many of you have been asking me for my Laksa recipe. I have to admit (and I'd thought many of you knew this already) that I've been using a 'ready-make' laksa paste (bought from Singapore's 'Chilli Padi'). They unfortunately, do not export to other countries. So I have to be honest and say that I've not attempted to make the paste myself yet. I've copied a recipe I've found for the paste. It sounds about right.
For the paste:
3 long fat stalks of lemon grass, mincing only their tender hearts and reserving the rest of the stalks for another use
4 hot red chilies, discarding the stem and as many seeds as you wish to reduce the fire of the paste
4 slices of galangal (substitute ginger if you can't find this fresh)
thumb-size lump of ginger
1 teaspoon shrimp paste
3 shallots, peeled and chopped
3 large cloves garlic
4 Tablespoons peanut oil
1/4 cup cilantro leaves, chopped
1 teaspoon ground turmeric
1 teaspoon sugar
1/4 cup tamarind paste
Method for making paste : Put the minced lemon grass hearts, chilies, galangal/ginger, shrimp paste, shallots, garlic, and oil in a blender and liquefy it into a speckled mush. Add the cilantro, turmeric, sugar, and tamarind paste and blend at the highest speed until it is a colorful but uniform paste. Scoop into a glass jar (it will stain plastic) and refrigerate until you're ready to use.
Now get stuff ready:
1/2 pound noodle (thick or thin rice, wheat, or bean thread noodles are fine--rice noodles are most traditional. Our favorite is rice vermicelli)
Shredded cooked chicken - about 2 tablespoon per bowl
Cooked Shrimps - about 5-6 pieces per bowl
Bean Sprout
Fried beancurd
Hard boil egg
Put noodles in a large bowl or pan and pour boiling water over it and cover. Set aside until noodles are soft. Drain noodles from water.
Cut the chicken in bitesize juicy cubes.
Peel shrimps and dunk them in boiling water until they just turn red and quickly take them out. Always rinse with cold water immediately after so that they do not continue to cook.
Wash bean sprouts
Soak fried beancurd (tao pok) in hot water for a few minutes and rinse and squeeze
Slice hard boil egg
Then make the gravy:
2 Tablespoons corn or peanut oil
prepared spice paste from above (it's about a cup) - if it is not damp, mix a little water in it to make it into a paste
4 cups chicken stock
2 can coconut milk or cream
1 large onion - chopped
Heat the oil in a large saucepan over high heat. When it is hot, fry onion until fragrant. then stir in the paste--and keep stirring until it is a little browned (don't burn!), about 3 minutes. Pour in the coconut milk/cream and chicken stock, bring to a boil, then reduce heat and simmer for 5 minutes. Stir in the fried beancurd.
Time for final assembly:
1.
Divide the noodles among the large bowls.
2. Arrange the following in order over the noodles:
Bean Sprouts
Chicken
Shrimps
Eggs
3.
Pour the gravy over all
4. Either arrange garnishes on top or pass them
separately
Garnishes
1. Hot Sambal or chilli sauce
2. Spicy desiccated coconut
3. Deep fried shallots
Wash rice and add cold water. The proportion is 1 ½
cups water to every cup of rice if you are using the ordinary thin aluminum pot.
If a heavy-bottomed pot is used add a little less water, for rice cooks more
slowly then. Cook over moderate heat till water is absorbed, then turn to very
low heat, with lid tightly closed and continue cooking till dry (about 15
minutes). Loosen rice grains with fork or a pair of chopsticks before serving.
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