Chandoori Chicken

Ingredients:

100g chicken thigh (boneless, skinless)
1 lime, cut into wedges
1 star anise
1 teaspoon black pepper
1 stalk of lemon grass (chopped)
1 clove of garlic (crushed)
1 teaspoon of ginger (chopped)
1 tablespoon of dark soya sauce
1 tablespoon of sesame oil
1 teaspoon of five spice powder
1 tomato (sliced)
1 cucumber (sliced)

Method:

Marinate ingredients by pounding the star anise, the pepper, lemon grass, garlic and ginger to become a paste in a mortar.

Mix in the dark soya sauce, sesame oil and five spice powder until well blended.

Put the chicken thigh in a bowl and marinate. Cover and chill for 45 minutes.

Transfer chicken thigh to a rack and cook in preheated oven, 240°C (475°F) for 20 minutes.

Serve the chandoori chicken in an oval plate garnished with tomato and cucumber and the sliced lime for decoration.

(T & T for F & N Project)

Salted fish Braised Chicken 咸鱼焖鸡

Ingredients
3 Chicken drumsticks (chopped into small pieces)
60g mooi heong salted fish (cut into small pieces, pan-fry)
3 slices of young ginger
1 fresh red chilli (sliced)
1 spring onion (white part, cut into section)
1 tbsp minced garlic
100g taufoo pok/beancurd puffs (halved)
400ml water

Seasoning:
1/2 tsp sugar
1/2 tbsp soya sauce
1 tsp chicken stock granules

Thickening: (mixed together)
1 tsp tapioca flour
1/2 tbsp water

Method:

1. Heat work with 2 tbsp oil and fry garlic & ginger.

2. Add in chicken pieces, and pre-fried salted fish pieces. Stir-fry till aromatic.

3. Add in taufoo pok, seasoning, spring onion and water. Braise till chicken meat is well cooked and very little gravy left.

4. Taste and adjust before add in red chillies and thickening. Dish up and serve hot with rice.

One-pot Chicken Rice

Easy & Simple

Ingredients

250gm chicken thighs meat (boneless) cut into bite-size
1 tsp oyster sauce
1/2 tsp sesame oil
1/4 tsp soya sauce
1/8 tsp pepper
1/2 cm ginger, grated
1 tbsp huatiao

5 pieces chinese dried mushrooms

1 1/2 cup uncooked rice,
1 1/2 cup hot water


Method

1. Marinate the chicken meat with oyster sauce, sesame oil, soya sauce, pepper, ginger, wine and set aside for 30 mins to 1 hour.

2. Soak the diced mushrooms with 1/4 tsp oyster sauce, 1/8 tsp soya, 1/8 tsp pepper, water covering the mushroom, bring to simmer until the sauce is almost dry.

3. Mix the mushrooms with the marinated chicken

4. Steam the rice for 10 mins under hot boiling water, then after 10 mins, pour in the chicken with the mushrooms then give a quick stir. Cover the steamer lid, and let it continue to steam for another 15 mins. Then it will be ready to serve.

Black Pepper Chicken

Ingredients:

250gm chicken thighs (cut into bite-size)
1 big red onion (cut into slice)
1 1/2 tbsp black peppercorns (pounded) coarse

Seasoning:

1 tbsp light soya sauce
1/2 tbsp dark soya sauce
2 tsp cornflour
1/4 tsp salt
1/4 tsp pepper
1 tbsp sugar


Method:

1. Wash chicken meat, drain dry, sprinkle some salt then mix well, let it rest for half an hour.

2. After 1/2 hour, marinate with seasonings then put aside for another 1/2 hour.

3. Heat up the wok, add 2 tbsp oil, then fry the onions, until fragrant, add in black peppercorns to stir fry.

4. Add in marinated chicken pieces to fry until chicken cooked.

5. Ready to serve.

Rice Wine Residue aka HongZhao chicken - pic

Ingredient

6 tbsp of red rice wine residue (home-made)

500g chicken leg (chop into bite-size)

3 tbsp of chopped ginger (old ginger with skin)

3 tbsp of sesame oil

1/2 tsp salt

1 tsp sugar

1/8 tsp pepper

Garnishing

1 stalk of chinese parsley

Method

1. Season the chicken with a bit of salt, then set aside for 1/2 hour.

2. Heat up the wok with 2 tbsp of oil, then add in sesame oil, then add in chopped ginger to fry until fragrant.

3. Add the red rice wine reside, add chicken to fry in low fire, add sugar, salt, pepper to stir fry until fragrant, add some red rice wine (or chinese wine), then cover it. (at this stage, you can transfer it to the claypot to let it simmer slowly)

4. Let it cook until almost dried up, off fire, remove and serve.

Crispy chicken wings (hawker style)

Crispy chicken wings (hawker style)

Ingredient:
5 pcs chicken wings (slightly cut in between the joints)

Marinate with chicken wings with:
1 tsp salt
½ tbsp sugar
½ tsp pepper (or black pepper)

Dry Flour Mixture (no water is involve)
100g self-raising flour
2 tbsp chicken stock powder (knorr brand)
1 tsp pepper powder

1 egg whisked (optional)

Method
1. Slight cut in between the chicken wings joints, then marinate them with salt, sugar, pepper, for ½ an hour and above, Keep in the fridge. (must wrapped with plastic bag) – airtight. After ½ an hour or more, prepare the dry flour mixture, put self-raising flour, chicken powder into a mixing bowl, then add pepper, then sieve them.

2. Put in the well-marinate chicken wings to mix with the flour paste well, then set aside, while you prepare the oil for deep frying.

3. Prepare about ½ of kg into the wok, once the oil is hot enough put in the chicken wing to deep fry.

4. Put the in the chicken wing with the joint touching the oil onto the wok first, let it cook the joint, then stir a while.

5. When it look slight cooked, then turn the chicken wing skin facing the wok to cook. When the chicken wing turned golden brown, it is ready to be serve.

P.S. this is an extraction of the Nasi Lemak Workshop, I have learned from Danny Cheok @ Clementi cc.

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.

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.

Fried Black Soya Bean Chicken & Stir Fry Pig Liver

Fried Black Soya Bean Chicken
Stir Fry Pig Liver with ginger & spring onion


Ingredient:
300gm Liver (sliced)
20gm Ginger (young type)
1 stalk of spring onion (cut into 3 inches size)
50gm Black Fungus (soaked weight) - soaked and strip

Seasoning for liver
1/2 tbsp light soya sauce
2 tsp cornflour
1/4 tsp pepper
1/2 tbsp ginger juice
1 tbps dark soya sauce
1 tbsp chinese wine (hua-tiao jiu)

Preparation & Cooking process:
1. Buying of liver must be smooth, no dot blood in the liver, smooth & powderly form.

2. Remove the white strip in the liver, cut into portion, then use the chopper to slice and lies flat, not too thin.

3. Wok hot, pour water in the wok to boil, put in sliced liver, off fire, scoop up and drain dry, then go thru tap water, then drain dry.

4. Prepare a bowl, add 1/2 tbsp light soya sauce, 1 tbsp dark soya sauce, 1/2 tbsp ginger juice, 1/2 tbsp hua tiao wine, stir well, pour in the cold liver to mix well, add in 2 tsp cornflour to mix, use chopstick to stir well. (tips: morning season, put in open air with net cover then at nite can cook for dinner, after seasoning cannot put in the fridge cos water will come out.)

5. Wok hot, add 1 - 2 tsp oil to fry black fungus, fry until color turn abit light, remove.

6. Add ginger strip to fry, add 1 tbsp oil to fry in low fire, fry until smell of ginger fragrant, turn high fire, put in spring onion, black fungus, add hua tiao wine, add liver cover for 1 min (let the liver absord the wine)

7. Open the cover, then fry until a bit sticky, add sesame oil and cover, off fire, rest for 1 min, open cover and scoop up to serve.


(ref: Mdm Ee's Home-cooking)

Y3K recipes no.28

Just got it last nite, someone goes malaysia buy for me, i cant find any of it in singapore.

This book compries of 6 dishes from catherine's kitchen, 4 dishes of nyonya style, 13 dishes od sea-cucumber delicacies, 3 dishes from microwave cooking, 4 snacks recipe, 4 dishes of culinary experience, 9 dishes of cny home cooking, 4 type of cny cookies, 4 type of power packed soya beans, 6 type of cny special dishes, 4 type of vegetarian dishes and a new dish call Nepali Chicken curry. I will share this recipe here.



Nepali Chicken Curry (no coconut milk)

Ingredients (serves 1 - 2 paxs)
5 chopped pieces of chicken meat
1 tomato (seeded, diced small)
1 big onion (diced small)
1 tsp minced ginger
1 tsp minced garlic
1 fresh green chilli

Spice mix:
1/2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp pepper
1/2 tsp garam masala
1 tsp meat curry powder

Seasoning:
1/4 salt

Garnishing:
sprigs of fresh coriander leaves

Method:
1. Heat a sauce pan with 2 tbsp of oil. Saute onions till golden. Add in green chilli, ginger and garlic, stir for a while.

2. Add in Chicken meat and stir-fry briefly over high heat. Turn to medium heat, add in turmeric powder, tomatoes, remaining spice mix and seasoning. Add in 100ml of water, simmer until meat is cooked. Stir contents constantly, turn off heat when gravy thicken.

3. Dish up, garnish and serve with rice or bread.

Hong Kong Style Chicken Rice

(steaming rice recipe - i've been using it practically everyday, no need to use rice-cooker anymore)



Another successful attempt by tazz at tazz's Blog

Ingredients
*Rice
1. 1 kg rice (if you using rice-cup to measure ur rice, use the rice-cup to measure your hot boiling water) e.g. if your rice is 2-rice-cup size, then hot boiling water will be 2-rice-cup size.

2. Put the rice with hot water in on a round tray or square tray about 8 inches. Then steam for 10 mins.

1 kg chicken meat
50gm mushroom
2 pieces of chinese sausage (cut half then remove the transparent skin)

Garnishing
3 stalk of spring onion
2 stalk of fresh chillies
6 small shallots (to be fry then collect the oil for the rice)**

Serving Sauce (for the rice)
200 ml of water
2 tbsp black soya sauce
2 tbsp light soya sauce
1 1/2 tsp sugar
4 tbsp shallot oil**

Seasoning-1
2 tsp salt
1 1/2 tsp sugar
1 tbsp water
1 tbsp oyster sauce
1 tbsp ginger juice (squeeze from 1 inch ginger)
1 tbsp wine
1 tbsp light soya sauce
1/2 tbsp black soya sauce

Seasoning-2
1 1/2 tbsp cornflour
1 1/2 tbsp shallot oil
1 tsp sesame oil
1 tsp pepper

Method:
1. Cut the chicken & mushroom into pieces and marinate with seasoning-1 for 1 hour or longer. The longer you marinate, the chicken will be more tasty. (Do not season the chicken for more than 3 hours cos the ginger juice will break the chicken skin)

3. Steam the rice with hot boiling water for 10 mins then off the fire. Chicken & mushroom seasoned with seasoning-2. Cut the sausage into cubes then add to the seasoned chicken & mushroom.

4. Put all on top of the cooked rice then steam for another 10 to 15 mins. Once the rice is cooked, add the the garnishing on top. Add 2 tbsp of serving sauce to the rice before serving. Ready to serve.

Stewed Portugal Curry Chicken (suitable for kids)

Ingredients:
1 kg chicken or chicken thighs
2 potatoes (cut in oblong shape)
1 carrot (cut in oblong shape)
1 big yellow onion (cut into 4 small pieces)
6 shallot (small onion)
6 pcs of garlic
2 tbsp curry powder
2 tbsp evaporated milk
125 gm coconut milk
30 gm butter

Gravy: (mixed them well & put inside a bowl)
1 1/2 bowl water (1 bowl = 250 ml)
2 tsp salt
1 tsp sugar

Method:
1. Wash and drain dry chicken then chop them into pieces. Season them with 1 tsp salt & 1 tsp light soya sauce mix them well then add 1 tbsp corn flour. Together season for 1/2 an hour.

2. Heat 2 tbsp of oil, put in potatoes to stir fry. Scoop it up and drain, set aside. Heat 2 tbsp of oil, put in chicken to stir fry for a while. scoop up and drain, set aside. Heat 2 tbsp of oil, to fry the shallot & garlic until fragnant, add in yellow onion, stir fry a while, add chicken & curry powder to stir fry.

3. When the chicken almost stick with curry powder, add in potatoes then add in the gravy to fry then add in carrot. Let it cooked until boil, turn fire into low, put in evaporated milk, then let it boil again under low fire. add coconut milk, let it boil a while. Once you see boiling bubbles, add in butter, it will taste better.

4. Optional: you may put all cooked curry into a corningware pot then bring to oven to bake, then add butter before putting them to oven. Oven temp: 200 degrees C for 10 mins - just to warm up the curry chicken. Once its cooked, serve it with rice or french loaf, very tasty.