Spicy Squid

Squid, one of my favourite seafood, lots of recipes cook it with curry but I like it to be stir fry with chilli padi.




These are what you need...........


Utensils

Wok


Ingredients

300gm medium size squid, cut each of them into 3 pcs
1 medium size onion, sliced
Few chilli padi (depends on how spicy you want it to be), cut into half
A bunch of basil leaves
oil
2 tablespoons oil


Instructions

Heat up the wok with some oil, stir fry the onion till fragrance, add in chilli padi, follow by squid, keep frying for few minutes, add in the soy sauce and basil leaves, now the dish is ready to serve..........

Sichuan Sautéed Chicken (四川口水鸡)

This is a speciality of Sichuan dish, to make a good Sichuan dish have to be hot and numbing, so Sichuan peppercorns is a must.




These are what you need..........


Utensils

Wok
Pot
Pestle & mortar


Ingredients

1/2 chicken, chopped into big pieces
2 tablespoons Hua Tiao rice wine
Chinese black vinegar 浙醋
Light soya sauce
30ml oil
Sugar
Salt
2 tablespoons Sichuan peppercorns, toast and crash
2 teaspoons chilli flakes
Sesame, toast
Some coriander for garnish


Instructions

Heat up the wok with water, add 2 tablespoons of Hua Tiao rice wine into chicken and steam for 10-15 mins  (depends on the size of the chicken), leave cover for 1/2 hour.
Take a bowl add in Sichuan peppercorns and chilli flakes. Heat up the pot with oil, have to heat up till high heat then pour the hot oil into the bowl, the hot oil will bring out the fragrant and taste of the peppercorns and chilli. Leave cold.
Take out the steamed chicken, scoop out all the chicken stock to add in the bowl which contain chilli oil, add in Chinese vinegar, soy sauce, sugar and salt to taste.
Pour that mixture to the steamed chicken, sprinkle with sesame, garnish with coriander, now the dish is ready to serve.........

Ikan Kayu Pedas

Lucky that manage to get ikan kayu  (tuna) from market, so can cook Trengganu style curry. The taste of this dish is very extreme, if manage to accept then you will fall in love but if can't take it, you will run far far away, this is because of the strong character of ikan kayu.

These are what you need.........


Utensils

Pot


Ingredients

500mg  Ikan kayu, cut into big pieces
1 packard salted vege, roughly cut
15 dried chilli, cut into half soak in hot water for couple of minutes then drain away the water
20gm tamarind, mix in 300ml water
1 big piece ginger, roughly slice
Salt and sugar to taste


Instructions

Put all the ingredients into the pot, turn to high flame bring to boil then turn to low flame shimmer for 1 hour. After 1 hour try the taste, can always adjust it to your liking by adding sugar, salt, more tamarind water or more chilli. Do not have it now, let it leave over night, tomorrow shimmer for half an hour again before serve. If the soup is getting less, can add half a cup of water before shimmer. Now the dish is ready to serve.............