Tuesday, 14 November 2017

White Radish Chicken Soup or Daikon Chicken


Hot day, hot weather. How would you feel? Go home to have some hot soup? What?! Hot + Hot = Super hot burnt. Let us see what explanation we have for this. Well, this is physically hot soup boiled to 100 Degree Celsius but the ingredients used for the soup will cool your internal body. Sounds weird?

We need 1 small medium size Daikon, what is that? Simpler layman words, winter radish or white radish because it is white, just white, so pure. Taste a little sweet a little bitter. White Radish is well known as a cooling food in Chinese medicine. So if you have had too much chips for the day, have a bowl of daikon soup. 





 Ingredients
1 white radish/daikon
1 dry scallop
2 dry oyster or mussel
1-2 tablespoon wolfberries (goji berry)
Half chicken

Prepare & Cook
Clean and remove chicken fats
Cut radish to slices 1cm
Wash up wolfberries
Par boil chicken 5 minutes, ensure water cover the chicken
Remove impurities
Add radish, scallops, oyster, wolfberries
Bring to boil medium heat 20 minutes
Taste, add salt if required (2 teaspoon)
Low heat Boil 30 minutes, taste again
Boil 30 minutes
Ready to serve










Sunday, 24 September 2017

Fish Curry Pomfret








There are many types of pomfret, it seems there are 20 types of species for this sea water fish. Unfortunately, I only know 3 types, the silver pomfret, black pomfret, gold pomfret.

I remember previously, when I wanted to make the curry dish, I had to buy all the vegetables separately.  1 packet ladies finger or ocra, 1 packet four angle beans, 1 packet long beans and 1 brinjal or eggplant. End up my whole pot was more of a vegetable curry dish instead of fish curry.

Recently I found a pre packed mix vegetable from Tesco, it has got a little bit of every vegetable I mentioned above. The 3 types to be precise; ocra, four angle beans, long beans. Just enough for 2 people. How wonderful!!
To make my life much more easier, I bought a pre-packed curry paste by Tean’s Gourmet “Tumisan Asam Pedas Assam Paste for Seafood”. (Stir Fry Sour Spicy Paste) Fish from the sea… Perfect!





Ingredients
4 cloves onion
1 prepack fish Assam curry sauce
1 prepack mix vegetable
1 silver pomfret fish

Prepare and cook
Wash the vegetables
Wash silver pomfret
Remove 4 onions skin and slice them
Heat oil and fry onion for 1 minute
Add in curry paste
Add in mix vegetables
Fry for 1 minute
Add in fish let it boil with the sauce for another 5-7 minutes

Ready to serve

Thursday, 29 June 2017

Kai Lan Chicken Gizzard

Kai Lan Chicken Gizzard





Let’s have vegetable today.
Kai Lan vegetable or Chinese kale. It is a type of vegetable with bigger leaves and thicker stems then spinach. Sometimes some comes with tiny weeny yellow flowers.

Ingredients
1 pack of Kai Lan
1 pieces chicken breast
2-4 pieces of chicken gizzard
3 cloves garlic
2 tablespoon cooking oil
1 teaspoon of sesame oil
1 table spoon soy sauce
1 tablespoon oyster sauce


Prepare and cook
Slice chicken breast and gizzard to cube size
Marinate chicken and gizzard with 1 teaspoon sesame oil + 1 tablespoon soy sauce for 1 hour
Heat up oil, fry garlic
Fry chicken and gizzard
Add garlic parshley powder,
Add 1 tablespoon oyster sauce
Fry Kai Lan vegetable
Simmer for 2 minutes
Garnish chicken on vegetable

Ready to serve

Thursday, 19 January 2017

Red Eggs







What are red eggs? They are men made red eggs, not the chicken bore the red eggs, it is just eggs colored with red food coloring. Usually people use chicken eggs to make red eggs. Just boil them all. They are meant for joyful days and celebration as people believe red brings luck. Celebration such as getting married, birthday and baby full moon would have red eggs and no other color then red, red and red.

All you need to do is prepare all the ingredients. Leave your egg to room temperature. Prepare cold water in a pot. Put in your salt, eggs, boil them with low heat to the fullest. Once its done, cool it down. While its cooling down itself, prepare the red dye and vinegar together into a small bowl. Put your egg into the bowl and roll it all over using the spoon. After that place it on the steaming rack and let it dry. If you don’t have a steaming rack, not to worry. You still can make red eggs by placing the eggs on a fork to let it dry so that it can dry smoothly. You can eat it plain or dip it with a little soy sauce.

Ingredients
2-3 eggs
1 tablespoon vinegar
1 teaspoon salt
½ teaspoon red dye
1 small bowl
2 tablespoon
Steaming rack or fork

Prepare and cook
Prepare water in pot. Put in eggs.
Boil Eggs till fully cooked (15minutes)
Remove and let it cool and dry
Add vinegar and red dye to a bowl
Roll over, tilt it all over
Leave it to dry or steaming rack

Prepare to serve.