Rice Cooker Steam Chicken

Born in a Cantonese family, we always fond of steam chicken, however, old recipe need lots of practise then only master the timing, today my recipe even a first timer can make the perfect smooth steam chicken.



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


Utensils

Rice cooker


Ingredients

1 Chicken drum
Some spring onion
Some ginger slices
2 teaspoons salt
4 tablespoons Chinese rice wine
4 tablespoons water


Instructions

Marinate chicken drum with 2 teaspoons of salt and 2 tablespoons Chinese rice wine, rub over the whole drum, keep in fridge for at least half an hour. Lay spring onion and ginger at the bottom of the inner pot of rice cooker, place drum on top, add in the balance Chinese rice wine and water, then just press start. After is done leave it under keep warm for 15 mins, DO NOT open the cover till 15 mins over. Now the dish is ready to serve..........


Remarks :

1. For whole chicken should keep warm for 45 mins.     to 1 hour. 

2. For half chicken should keep warm for 30 mins -       45 mins 

 

 

Chicken Teriyaki

Today have Japanese mood so cook Japanese food which make the teriyaki sauce by myself.




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


Utensils

Non stick pan


Ingredients

2 boneless chicken thigh, keep the skin
Some lettuce, finely cut

Teriyaki sauce : 4 tablespoons honey
                             1 tablespoon soy sauce
                             1 tablespoon abalone sauce
                             1 tablespoon sake
                             4 tablespoons water


Instructions

Heat up the non stick pan, put in the chicken thighs with skin face down, fry the thighs till the skin golden brown. I did not add any oil over here cause the chicken skin will produce oil on the process of frying. Turn around the chicken thighs keep frying for couple of minutes. At the mean time, mixed the teriyaki sauce well. Now the teriyaki sauce in, keep turning the chicken thighs while waiting the sauce to be thicken, once the sauce has been thicken, off the stove, take out the chicken thighs cut into small pieces, place on top of the lettuce, pour over the balance of the teriyaki sauce on the chicken thighs. Now the dish is ready to serve..........

Fried Thai Minced Pork

Some Thai dish learn from Chiangmai again, personally I like it very much, hope you like it as well. For this dish it can be cook with chicken or pork.



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


Utensils

Wok


Ingredients

200g minced pork
3 stocks of basil leaves
3 garlic, finely chopped
1 small piece of ginger, finely chopped
8 chilli padi, cut into half
1 lime, juiced
Some spring onion, finely chopped
2 tablespoons oyster sauce
1 tablespoon fish sauce
6 tablespoons water
Oil


Instructions

Heat up the wok with some oil, stir fry the garlic, chilli padi and ginger with some oil till fragrance, minced pork in, stir fry for few minutes then add in oyster sauce, lime juice, fish sauce and water, let it shimmer for few minutes till gravy is thickened, basil leaves in,  stir for a while then spring onion in. Now the dish is ready to serve.........

Poon Choi 盆菜

Poon Choi, lots of people might think this is a expensive and yet difficult to prepare restaurant dish, actually is not difficult to prepare only thing is time consuming. To be expensive or not is up to you to decide what ingredients you wish to use.


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


Utensils

Clay pot
Pot


Ingredients

1 radish, thickly sliced
70g Chinese cabbage, cut into chunk
70g cabbage, cut into chunk
1 roast duck, chopped into big pieces
300g medium size prawns
7 lobster ball, cut into half
10 mushroom, soak it one night before hand
50g fish maw, soften it with a pot of hot water
1 can sliced abalone
1 big broccoli, cut into small pieces
500ml chicken broth


Instructions

Lay a layer of radish on the bottom of the clay pot, follow with Chinese cabbage and cabbage, pour in the chicken broth and the canned abalone sauce, bring to boil then turn to low flame, shimmer for one hour. Lay another layer of roast duck on top, shimmer for another half an hour. Now lay mushroom, lobster balls, fish maw, prawns and the sliced abalone at the centre. The way of laying is up to your liking. Shimmer for another 15 minutes. Boil a pot of hot water, broccoli in, boil for couple of minutes, drained of the water. Use broccoli as divider, decorate nicely. Now the dish is ready to serve.............

 

Sour Fish Bee Hoon Soup

The recent hot weather is so terrible that make me lost my appetite, may be something light and sourish will make me feel better ???




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

Utensils

Pot


Ingredients

70mg fish filet, sliced, seasoned with salt, pepper and sesame oil
Few Chinese cabbage, cut into chunk
Few Choy Sum, cut into chunk
1 lemon grass, cut into 1/2
2 slices of ginger
1 preserved sour plum
150ml chicken broth
Some vermicelli, soak in water till soft, drained
1 teaspoon of sugar
Salt to taste


Instructions

Put in the chicken broth, Chinese cabbage,lemon grass, ginger and sour plum into the pot, boil for few minutes. Salt and sugar in now, follow by choy sum, vermicelli then fish fillet, once the fish fillet turn white then is done. Now the dish is ready to serve............


Remarks : If you like it to be spicy, can add chilli padi.

Cold Glass Noodle

Under such a hot weather, what will be better than a cold dish, it will bring up your appetite and yet is healthy.



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

Utensils

Pot


Ingredients

1 Japanese cucumber, cut into cube
1 chicken thigh, skinned and cut into bite size
40gm glass noodle
30gm Wakame
50gm dried white bait
1 teaspoon sesame

Sauce - 2 tablespoons soy sauce
              2 tablespoons calamansi juice
              1 tablespoon palm sugar
              1 tablespoon abalone sauce
              5 tablespoons water


Instructions

Boil a pot of hot water, soak the glass noodle till soften, set aside. Soak the Wakame till soften, set aside. Boil the chicken thigh till cooked, set aside. Place all the ingredients into fridge to chill. Soak the dried white bait in hot water for 2 minutes, drained the water. Heat up the pot with low flame, toast the dried white bait till crispy, set aside. Melt the palm sugar with water, add in soy sauce, calamansi juice and abalone sauce, mixed well. Take out the ingredients from fridge, mixed well, add in the sauce, top with dried white bait and sesame. Now the dish is ready to serve...........

Sweet & Sour Minced Pork Rice

Suddenly think of an infant food that I used to cook those old day, appetising yet easy to prepare.




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


Utensils

Pot 


Ingredients

100gm minced pork
1 large tomato, cut into cube  
1 large potato, cut into cube
1 carrot, cut into cube 
4 garlic and 1 small size ginger,  finely chopped together
1 tablespoon sugar
2 tablespoons tomato ketchup 
2 tablespoons soy sauce 
Salt to taste
1 cup of water 
Oil


Instruction

Heat up the pot with some oil, garlic and ginger in, stir fry till fragrance, minced pork in, stir fry for few minutes, tomato, potato and carrot in, keep frying for another few minutes, add in water, turn to high flame bring to boil, turn to low flame, braising for around half an hour, add in sugar, ketchup, soy sauce and salt to taste. Make sure the gravy is thicken by now. Now the dish is ready to serve ........

Thai Red Curry With Prawn

Learn the recipe from Chiangmai when I was on holiday, delicious curry paste can go along with seafood or chicken.




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


Utensils

Pot
Blender / mortar & pestle


Ingredients

Curry paste : 6 red chilli, roughly cut
                        2 shallots, roughly cut
                        A piece kaffir lime peel, roughly
                        cut
                        A piece ginger, roughly cut
                        A piece galangal, roughly cut
                        2 garlic, roughly cut
                        1 stock spring onion, roughly cut
                        1 stock coriander, roughly cut
                        1 piece belacan
                        1 stock lemon grass, roughly cut
                        1 teaspoon turmeric powder

300gm medium sized prawns
1 wedge of pineapple, cut into junk
70ml coconut milk
2 tablespoons fish sauce
1/2 teaspoon salt
1 tablespoon palm sugar
Oil
300ml water


Instructions

Put all the curry paste ingredients into blender, blend into paste form. Heat up the pot with oil, stir fry the curry paste till fragrance, add water and bring to boil. Add in pineapple, keep boiling for few minutes, add in fish sauce, salt and palm sugar, add in prawns, keep boiling till prawns are cooked, add in coconut milk to thicken the curry. Now the dish is ready to serve...........

 

 

Pad Kra Pao Gai (Fried Chicken With Basil Leaves)

Thai cuisine, learned this dish from Chiangmai, very similar to Chinese food.




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


Utensils

Wok


Ingredients

1 boneless chicken thigh, cut into bite size
3 garlic, finely chopped
1/2 cup sweet basil leaves
1 tablespoon oyster sauce
Fish sauce to taste
30ml water
Oil

Optional : if you like it to be spicy can add chilli into it


Instructions

Heat up the wok with some oil, stir fry the garlic till golden, chicken in, frying for a while, oyster sauce, fish sauce  and water in, keep frying for few minutes, basil leaves in, stirring for a while, the dish is ready to serve..........

Spaghetti With White Sauce

Is pasta time, this time is with white sauce, you can cook more, in case can't finish can keep in fridge for 2nd or 3rd serving.




These are what you need  ..........


Utensils

Pot


Ingredients

100gm Spaghetti, boiled in salt water till Al dente
3 bacon, cut into small pieces
3 sausages, cut into small pieces
4 garlic, finely chopped
1/2 packard shimeji mushroom
50gm butter
2 tablespoons of plain flour
100ml milk
50ml water
1 cube of chicken stock
1 teaspoon mixed herb


Instructions

Heat up the pot, butter in follow by garlic and bacon, stir fry till fragrance, sausages and mushroom in, keep frying for a while, plain flour in follow by milk and water, chicken stock and mixed herb in, bring to boil, when sauce become thicken then is done. Add white sauce over spaghetti, the dish is ready to serve...........

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.............

花胶响螺鸡汤

 花胶，丰富的蛋白质和胶质。响螺，清甜的味道。两者加在一起煲的汤即可口，滋阴又养颜。一家大小都适合饮用。





用具

电子沙煲 (我用的电子沙煲，内锅是紫沙锅，所以味道更好)


食材

土鸡半只,斬件
花胶 50克
响螺肉 兩片
陈皮 一塊
盐 適量
水 1500ml


做法

土鸡先飞水,把鸡,响螺肉,水和陈皮同放入电子沙煲,用大火煲兩小时,轉中火,再加入花胶,煲一小时,在食用前加入適量的盐,大功告成。花胶不可过早加入,因为花㬵会溶化在湯内。

 

Braised Pork Belly (东坡肉)

The key to this dish is how to make it fat but not greasy, if successfully make it till non greasy then it is super yummy.



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


Utensils

Non stick pot


Ingredients

1 pc of pork belly, cut into square
1 pc cinnamon
5 pcs clove
5 pcs cardamom
3 pcs star anise
1 tablespoon rock sugar
4 tablespoons soy sauce
1 tablespoon thick soy sauce
Few romaine lettuce
Water


Instructions

1. Heat up the non stick pot with medium flame
2. Fry the pork belly till every sides are golden brown. Do not add any oil because through the frying process, the fat from the pork belly will transform into oil. 
3. Throw away the oil from the pot
4. Put in all the spices, add in water enough to cover the pork belly, high flame bring to boil, turn to small flame simmer for 3 hours. 

Now the dish is ready to serve ..........

Bean Curd Coated Salted Egg Yolk

Simple ingredients make up a delicious dish but through a quite complicated process.




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


Utensils

Wok
Pot


Ingredients

2 Bean curd (tofu), cut into 4 pieces
2 Salted egg, make into hard boiled
Oil


Instructions

1. Fill water into pot, boil salted egg for 15 mins. 
2. Cut salted egg into half, scoop out the egg yolk set aside
3. Cut the egg white into small cube set aside.
4. Put some oil into wok, fry the bean curd till four side golden brown. Take out the bean curd, cut into smaller cube set aside. 
5. Put some oil into wok again, put the salted egg yolk in it, fry till it become liquid form, 
6. Put in the bean curd and salted e egg white, lightly stir till all the ingredients coated with salted egg yolk. This is the crucial part, stirring movement must be gentle in order not to break the bean curd and salted egg white. 

Now the dish is ready to serve ...........

Braised Bitter Gourd With Chicken

So happy to see Taiwanese bitter gourd in market today, remembered when I was traveled to Taiwan, I was so impressed by this bitter gourd.



These are what you need......


Utensils

Wok


Ingredients

200gm Taiwanese bitter gourd, cut into chunks
3 chicken drums, chopped into 5 pcs each
1 tablespoon preserved black bean, finely chopped
1 tablespoon sugar
Salt to taste
Water
Oil


Instructions

1. Heat up the wok with oil, stir fry the preserved black bean till fragrance,
2. Add in chicken fry for few minutes, 
3. Add in bitter gourd fry for few minutes. 
4. Add enough water to cover all the ingredients, turn to high flame, bring to boil. 
5. Turn down to medium flame, braising for 1/2 hour
6. Turn up to high flame to thicken the gravy, add in sugar and salt to taste.

Now the dish is ready to serve .............