Drunken Chicken, Braised Spare Ribs, Steam Rice with Lotus Leaf

Drunken Chicken

Ingredients

1.2kg chicken
1/4 bowl of Hua Tiao Wine
3/4 bowl of "Zhenshu Hung" wine

Stuffing chicken with:
2 stalks of spring onion
2 slices of ginger

Seasoning (for chicken)
3/4 tbsp salt
1 tbsp ginger juice (old ginger)
1 tbsp Hua Tiao wine


Method:

1. Wash and drain whole chicken. Prepare the seasoning into a bowl, stir until the salt is dissolved.

2. Once the chicken is drained dry, rub the seasoning all over the chicken, then let is set aside for 1 hour.

3. After 1 hour, stuff in the whole stalk of spring onion and ginger into chicken stomach.

4. Prepare the steamer, until it boiling hot, put the chicken to steam under high fire for 20 to 25 mins.

5. After 20 - 25 mins, let the chicken cool down, after that drain dry and cut into 4 portions.

6. Use the balance steaming chicken sauce to mix with 3/4 bowl of ZhenZhu wine & 1/4 bowl of huatiao wine, then pour it over the 4 portion of chicken, and let it soak then put them into the refrigerator for 1 day or overnite.

7. After 1 day, you will see the jelly surrounded the chicken.

8. Ready to serve as cold dish.



Braised Spare Ribs

Ingredient
1 kg spare ribs (soft bone xiao pai gu)
600gm spinach (big leaf kind)
5 slices of ginger
5 stalk of spring onion
5 pieces of garlic
5 pieces of small onion (shallot)

Seasoning (spare ribs)
6 tbsp of spinach juice
2 tbsp of light soya sauce
2 tbsp cornflour


Method

1. Wash the spinach, drain dry. Cut off the stem and pound it then squeeze out the juice for seasoning sauce.

2. Prepare the seasoning sauce in a bowl, then season the spare ribs for 1 hour.

3. After 1 hour, prepare the wok to be hot, then pour in 2 tbsp of oil to fry the seasoned spare ribs, fry until fragrant, about 30% cooked, when it turn slightly brown.

4. Sprinkle some huatiao around the side of the wok, then add garlic, ginger, shallot, 1 bowl (250ml) of water to fry a while, subequently add in 3 bowl of water.

5. Let the wok cook until boil, add 5 small rock sugar, 4 tbsp os "Zhenshu Hung" wine
then let it cook.

6. Put a few pieces of pork rib into 1.5L corning ware to cook awhile.

7. Then off the fire of the wok, then add the balance of pork rib into the corning ware to cook.

8. Use high fire to cook for 10 mins, then add the whole 5 stalk of spring onion.

9. After 10 mins, reduce to low fire, let it simmer for another 30 mins to 1 hour until the spare ribs is soft.



Steam Rice with Lotus Leaf

Ingredient
500gm Glutinous rice,
2 big yellow onion
70gm dried prawns (wash, soak & chop fine)
150gm chinese sausage (wash, remove skin, cut into cube)
2 pieces of lotus leaves (for wrapping rice)
2 eggs (for garnishing)

Seasoning
1 tsp salt
1 tsp sugar
1/2 tbsp light soya sauce
1/2 tbsp dark soya sauce,
1/2 tbsp sesame oil
1/4 tsp pepper


Method

1. Wash and soak glutinous rice, drain well, then add in 2 tbsp oil, 1 tsp salt, mix them well evenly, then let it steam for 45 min, under boiling water.

2. Put lotus leave to soak for 5 to 10 mins, then put in boiling water to boil for 5 to 10 mins, then wash and drain dry, use a dry cloth to clean it and keep it dry.

3. After 45 mins, the glutinious rice is cooked then set it aside.

4. Put 1 tbsp oil on the wok, to fry the beaten eggs into scramble eggs and remove.

5. Put 1 tbsp of oil, then put in chinese sausage to fry until fragrant, add onion, and dried prawns to fry until fragrant, keep on stirring.

6. Add in cooked glutinous rice to fry & stir well, fry until no lumpy, sprinkle some water as and when, until all loosen, while frying, add seasoning to fry.

7. Fry until all evenly mix, add in the scrambled eggs to fry, mix it well and remove.

8. Prepare a metal plate, then put the lotus leaf on the plate, with the sharp edge facing on the plate.

9. Put abt 2 lotus leaf then put in the fried glutinous rice then wrap it up, tighten it with toothpick, then bring to steam for 1 hour.

10. It will be ready to serve after 1 hour.

Fried Tapioca Kueh

My friend, Poh Ying give me a pkt of 500gm grated tapioca, so i decide to make the pasar malam selling fried tapioca kueh the green pancake, selling 3 for a dollar


Ingredients
1 kg Grated Tapioca (net wt) (can buy from kk market or clementi Ave 2 Market)
400 gm sugar
120 gm flour (plain or cake or HK flour)
250 gm grated coconut (white color)
10 gm of pandan leave juice
1/8 tsp of green coloring
6 tbsp of water

Method
1. Mix grated tapioca with sugar together into a mixing bowl.

2. Add 1 tbsp of pandan juice then use a wooden scoop to mix well, add coloring.

3. Stir towards & backwards, sieve in the flour into the mixing bowl and stir well. Then add in grated coconut, mix it well.

4. If tapioca looks a bit wet, add only 6 tbsp of water, if the mixture looks dry, add not more then 400 ml of water.

5. Put a bit of oil on pan, then use a scoop to scoop up the tapioca mixture then put on a flat frying pan, to fry, use low fire.

6. Until you smell of tapioca fragrant, turn the tapioca pancake, then let it cook slowly, until its smell fragrant, remove

7. Ready to serve.

Hainanese Style Curry Chicken & Fried FuYong Omelette

Hainanese Style Curry Chicken

Ingredient
1 chicken (abt 1.5 kg) - cut into chunks
8 tbsp of curry powder (for meat)
5 pieces of potatoes (cooked, peeled and cut into half)*
1 fresh coconut or 200ml of kara brand, 1 small pkt of heng guan brand fresh coconut**
2 tbsp of chilli powder

Gravy ingredient: (to be cut into small pieces then grind them)
2 pieces of lemon grass (abt 6 inches long from the base)
1 lengkuas
12 shallot (red onions - medium size)
3 pieces of garlic (medium size)
1 piece of yellow ginger (1 tsp of turmei powder)
5 pieces of buah keras (if you wan the gravy to be thicken) - optional

Notes
* Potatoes
use indonesian potatoes then boil them for 25 mins, soak in cold water until the potatoes is cold then easily to peel off the skin. Want to cook then cut into half.

**Coconut
if for fresh coconut, buy 1 coconut, add 2 tbsp of water to squeeze out the juice, then scoop up the top layer of the fresh coconut for frying in the wok. Then add 2 1/2 bowl of water to make the 2nd layer of coconut milk for curry gravy.

Method:

1. Wash & drain dry the chicken, then use 1/4 tsp of salt to marinade it for 1/2 to 1 hour. Use a spoon to mix until its got a sticky paste. (Note : if chicken is seasoned with salt, do not keep overnite)

2. After that, marinade the chicken with 8 tbsp of curry powder, stir it with a spoon until curry powder go into the chicken meat, then set aside for 1/2 to 1 hour.

3. Cut lemon grass into small pieces, pat flat onion, garlic, lengkuas, yellow ginger, buah keras (optional)then put all into the blender to grind them and add 1 to 2 tbsp of water.

4. Grind them until fine then put into a bowl to mix with 2 tbsp of chilli powder.

5. Open the pkt of kara brand coconut, then you see there is a layer floating on top, scoop them up and put into the curry frying wok to fry.

6. The wok must be oil, then off fire, put in the top layer of the coconut. Keep on stiring the coconut, turn on fire, use a wooden scoop, must control the fire, high then low, fry until topping abit golden color or slightly brownish,

7. Once it turn a bit hard, put in the grinded ingredient, this time, must control the fire, high then gradually reduce the fire. Add 2 tbsp of oil, then use wooden scoop to stir it towards and forwards in low fire, fry until a bit oil (like sweat drop), it doesnt stick to the wok, put in the chicken to cook until water comes out for abt 10 to 15 mins (this time you may add in untreated potatoes to cook together)

8. If its sticky in the wok, reduce fire, when its no-stick turn to high fire, fry until meat shrink, then add 1 tbsp sugar and 2 bowl of tap water, or 2nd layer of fresh coconut milk, let it cook until boil, add 1/2 tbsp salt then reduce fire.

9. When you see a bit layer of oil then cover the curry chicken for 20 mins, you may add in well-treated potatoes at this moment, reduce to low fire.

10. After 10 mins, open the cover and stir a bit. After 20 mins, you can see the oil on top floating, then pour in the balance coconut milk (kara brand or 1st layer of fresh coconut milk), then let them cook until boil, off fire,

11. Ready to serve.


Fried FuYong Omelette

Ingredient:

100g char siew (must wash first (remove the coloring), drain dry, cut into strip)
2 stalk of spring onion (cut into 2 inches long, thin strips)
38g ham (cut into strip)
6 eggs

Optional Ingredient:

150g prawns (devein & shelled)
1/4 size of yellow onion (cut into strip)


Method

1. Prepare to cut all the ingredient into strip and leave aside.

2. Beat the eggs. Spring onion, ham, char siew all mix well on a plate.

3. Add pepper on them, use chopstick with a spoon to mix them well.

4. Add 1 tsp light soya sauce and 1/4 tsp of sesame oil to the beaten egg, mix them well

5. Prepare 1 tsp of cornflour mix with 2 tsp of water in a bowl.

6. Sprinkle 1 tsp of self raising flour to the mixed veg(Spring onion, ham, char siew) plate.

7. Pour the cornflour mixture to the beaten egg & mix them well. Pour the mixed veg(Spring onion, ham, char siew) plate into the beaten egg bowl, slowly stir them.

8. Grease some oil on the flat frying pan, pour in the well mixed ingredient to fry.

9. Shake the pan a bit, make sure it well cooked, then try to fry until the base a bit slight burnt, then you will smell the fragrant.

10. Once you see the bubble on the eggs, try to flip it over, so as to cook the side of the eggs, if you cant flip the whole piece, then cut into half to flip it.

11. Once you see a bit brownish on both side, you may dish up to serve.