Belachan Chilli

Belachan Chilli

Ingredient
50g chopped shallots (abt 10 pieces)
25g chopped garlic
50g dried prawns, soaked, drain dry
15g chopped belacan
30g chopped candlenuts
100g chilli boh aka chilli paste (ah chew brand)

To put last
a pinch of salt
1 tbsp sugar

150ml oil for frying
standby extra oil to be added

Method:

1. Blend shallot, garlic, dried prawns, belacan, candlenuts together into a paste.

2. Heat up the wok, add in 150ml of oil, add in the paste to fry until change color, add in chilli boh to stir fry continues if the paste getting drier, add oil as and when required.

3. Until oil floated around the wok then off fire to add in sugar & salt.

4. Stir fry even though the fire is off.

Belacan chilli can be kept up to 14 days under room temperature.

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.

Chicken Feet in Slow Cooker

Chicken Feet in Slow Cooker

Ingredient
20 pcs red dates (seedless)
200gm peanuts
12 pcs of chicken feets (claw chop off)
1 pc of dried orange peel skin (soak water, scrap off the internal white skin)
4 pcs of dried mushroom
2 slices of ginger (old ginger with skin)
2 pcs of honeydates (no sugar coated)
8 bowls of water

salt to taste

Method
1. Chop off chicken feet claw, blanch in hot boiling water for 10 mins.

2. Blanch peanut, once water boiled off fire, drain dry.

3. Soak dried orange peel skin in water 10 mins, then once it soft, scrap off the internal white skin.

4. Pour hot boiling water into the slow cooker, then cover, once it boiling, add in the chicken feet, orange peel skin, ginger, red dates, peanuts, dried mushroom, honeydates. After adding all the ingredient, make sure the water-level must be about 2.5cm below the cover of the slow cooker. (then it will not overflow)

5. Turn to high, then let it cook for 3 hours.

Chicken feet are good gel and tonic for limbs of the body
Peanuts are good in water circulation, cooling of lungs, remove phelgm
Ginger are good for detox, remove coolness in the body