Friday, April 22, 2011
2 large chicken thighs
3 tbsp DOM (D.O.M)
1 inch ginger, sliced thinly
5 tbsp water +1 tsp chicken stock
1 tbsp wolfberries
10 red dates
1/2 tbsp sesame oil
10 chinese mushrooms, sliced thinly
salt to taste
1) Place the chicken thighs into a wide and deep plate. Line the bottom of the vessel with sliced mushrooms, reserving some to top the chicken.
2) Add in ginger, D.O.M, water, sesame oil, wolfberries, red dates and the rest of the sliced mushrooms.
3) Seal tightly with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
4) Lower down the heat and continue to cook for about 40-50 minutes. Serve hot.
Easy stir fry vegetable to be serve during dinner. This time I had used Siew Pak Choy as the choice of green leafy vegetables for our dinner. I had added anchovies into the dish as well to add more flavour to this simple dish.
Siew Pak Choy
1/4 cup anchovies
3 cloves garlic, chopped
1 tbsp oyster sauce
salt to taste
corn flour solution for thickening
- Heat up oil in wok. Stir fry anchovies till it's slightly brown. Add in chopped garlic. Stir fry till aromatic.
- Add in Siew Pak Choy and the rest of the seasoning and some water. Stir well till vegetables is cooked. Add in cornflour solution to thicken the sauce. Dish up and serve hot.
It seems like I have lots of backdated post in my blog. Am kinda lazy nowadays in updating them. So back to this post, there's a 3 huge pieces of Siew Yoke sitting in my freezer waiting to be cook. I really need to speed up the process of using all of them and with my current pace of cooking, fingers crossed I can used all of them by early May. *In case you guys wondering why take so long to finish up all of it? There's only 2 of us and I don't cook on a daily basis thus the longer time frame to use up all of them.
Saturday, April 9, 2011
1 unripe papaya, seeded, skin removed and cut into halves
1 unripe mango, sliced
1 tablespoon salt
5 bird's eye chili
- Cut the papaya into a thickness of 1 inch slices then cut each piece into thin slices without cutting all the way through. This allows the pieces to be opened up into a fan shape.
- Cut the papaya into thin slices if preferred.
- Put the pieces of papaya in a clean mixing bowl.
- Add the salt, mix and allow to marinate for about an hour until the papaya turn soft. Remove excess liquid.
- Put water, vinegar, and sugar into a heavy-based saucepan and bring to a low simmering boil for about 15 minutes. Remove saucepan from the heat and leave aside to cool completely.
- Pack the papaya slices and chili padi in a glass jar and pour in the cooled vinegar syrup.
- Allow to marinate for about 2.5 to 3 hours before serving.
- Store the pickle in the fridge for an extra crunchy taste.
- Heat oil in wok. Sauted garlic, shallots, cili padi till fragrant. Add in chillies paste and stir fry.
- Add in seasoning and stir till well mixed.
- Add in roti canai and rest of ingredients. Stir fry till prawns are well done and lastly pour in beaten eggs. Stir fry till well mixed and dish up.