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Tuesday, August 28, 2018

EZCR#130 - KOCHA FLAVOUR EU P'NG [STEAMED GLUTINOUS RICE]

Love glutinous rice dish like rice dumplings [bak chang], nasi kunyit, lor mai gai or any savoury glutinous rice dishes?  This steamed savoury glutinous rice is just perfect to whet your appetite.  Moreover, you can cook in a small portion like in this recipe.  It is also quick to prepare compared to those I mentioned above.
A fragrant and tasty glutinous rice dish, not to greasy and of course, a traditional Chinese rice dish.

This Eu P'ng [in Chinese] can be eaten warm or at room temperature.  Tastes good with some sweet chilli sauce.

Ingredients
1 cup glutinous rice - washed, rinsed and soaked overnight or at least 4 hours, then drained
Other Ingredients
2 dried mushrooms - soaked and cut strips
1 tbsp dried prawns - rinsed a few times and drained
100 gm pork belly or shoulder meat - cut thin strips
a few slices ginger
2-3 tbsp shallot crisps
2 tsp sesame seed oil
Seasoning
3 tbsp light soy sauce
2 tbsp wine
1 tsp dark soy sauce
1/2 tsp sugar
1 tsp pepper to taste
dash of msg

  1. Place rice in a steaming tray, sprinkle some water. Steamed rice in steamer for 30 minutes or until rice is cooked and soft.  Keep warm in steamer until required.
  2. Heat a non stick pan with sesame oil, saute ginger slices until aromatic.  Add in mushrooms, meat and dried prawns.  Continue frying until ingredients are cooked and aromatic.  
  3. Add in the seasoning, stir to mix well, add a little water if necessary.
  4. Pour seasoning over steamed rice, add shallot crisps and stir to mix evenly.  Scoop rice into small bowls and invert onto serving plate to serve or in a large bowl.
  5. Serve.

Friday, August 24, 2018

FRIED TENDER CHICKEN WITH CURRY LEAVES

First look at the name of this dish, you may think it is a spicy curry dish.  Rather misleading, it is not a spicy or curry dish.  The curry leaves are used to give a unique fragrance and stronger flavour to the fried chicken and seasoning sauce.  
Simple and nice.  We enjoyed this chicken dish with steaming hot rice and some cucumber slices.  Awesome, you can increase the seasoning sauce if you love to eat the chicken with more sauce.  You can also cook the fried chicken pieces in the sauce or pour the boiled sauce over the fried chicken.  It is just as good.  Savoury, sweet and fragrant sauce.
I have used chicken breast tender or chicken thighs.  It can be deep fried or pan fried.

Ingredients
[serves 2]
8 pieces of chicken breast tender [or 2 chicken thighs - cut into bite size pieces]
2-3 stalks of curry leaves
Marinade 
1 tsp light soy sauce
1/2 tsp salt and 1/2 tsp pepper
1 tbsp cornflour
Seasoning [combined]
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tsp sugar
1 tsp dark soy sauce
dash of msg
100 ml water

  1. Marinate the chicken pieces with marinade for at least an hour.
  2. Pan fry or deep fry chicken pieces until golden brown and cooked through.  Dish up.
  3. Remove excess oil, saute curry leaves until fragrant.  Pour in seasoning sauce.  Bring to boil until bubbly and add in fried chicken to mix well with sauce or pour sauce over the fried chicken.
  4. Serve immediately.

Thursday, August 23, 2018

STIR FRY CABBAGE SPECIAL

This can be a One Dish Meal dish as it has the combination of meat with vegetables and the taste is awesome especially if you love spicy dried chillies.  The meat slices are tasty, delicious and blends so well with the crunchy sweet cabbages pieces.  It is an appetising dish with rice.  You would enjoy chewing at the meat, cabbage leaves, even the dried chilli pieces tastes good and full of 'oomph!'

Ingredients
[serves 2]
200 gm cabbage leaves - washed and break into small pieces
30 gm carrots - cut thin slices
a handful of black fungus [bok nee] - soaked and drained
3-4 slices of streaky pork belly - cut into sections
3-4 dried chillies - soaked and cut small sections
some chopped ginger and garlic
1 star anise
a small bunch of glass noodles - soaked and cut sections
1 stalk spring onions - cut sections
Seasoning [combined]
1 tbsp each of light soy sauce, oyster sauce and cooking wine
Dash of pepper, salt and msg to taste
1 tsp sesame seed oil

  1. Season streaky pork pieces with some pepper and salt.
  2. Heat some oil in a non stick wok, stir fry cabbage and carrots over high heat until the vegetables are limp but still crunchy.  Dish up.
  3. Using the same wok, add sesame seed oil, fry meat slices until firm, add in dried chillies, ginger, garlic, some spring onions and star anise.  Continue to fry until aromatic, pour in the sauce.  Add some water, bring to a rolling boil.
  4. Add in black fungus and fried vegetables.  Stir to mix well. Add in glass noodles and spring onions, cook for a few seconds.
  5. Dish up to serve over a plate of rice.

Tuesday, August 14, 2018

LEMON PORK RIBS


Lemons are cheap these days and worth to buy more to keep in the fridge.  With lemons easily available at home, you can try preparing numerous dishes using lemons.  
This is one of the few recipes which I tried.  The flavours are good, very appetising and aromatic. The marinated ribs with braised further with the lemon slices and seasoning is just great.  Awesome to eat with a plate of steaming hot rice.  The sauce is not overly sourish but just with a light tinge of lemon flavour.
Recipe adapted from Simon Kitchen [You-tube] with modifications
Ingredients
300-400 gm soft pork ribs - cut into pieces
a few slices of ginger 
2-3 pips garlic - crushed
Marinade
2 tbsp light soy sauce
1 tbsp sugar
dash of pepper and sesame seed oil
1 tbsp cooking wine
Seasoning
2 tbsp honey
1 tbsp sugar
salt to taste
1/2 tsp dark soy sauce
  1. Marinate pork ribs with marinade for at least 30 minutes or longer in the fridge.
  2. Saute ginger and garlic in a non-stick pan or wok until aromatic.  Add in the pork ribs in a single layer to brown on both sides.  Keep the marinade for later use.
  3. Add in 4-5 slices of lemon, pour in marinade and add in the seasoning.
  4. Stir to mix well and bring to boil before adding water [enough to cover the ribs].
  5. Cover, lower heat and simmer ribs for 30-40 minutes or until ribs are tender.
  6. Remove cover and continue to boil until sauce thickens.  Tastes to adjust seasoning.
  7. Dish up to serve.  Garnish with coriander leaves.

Monday, August 13, 2018

LEMONGRASS CHICKEN

I tried this lemongrass chicken dish. My opinion, it's rather easy with only a few steps to follow.  But the result is satisfactory, tasty, delicious and fragrant chicken pieces that you would love to chew at it. 
The chicken is tender and absorbs the flavours well.  The savoury sweet sauce with the aromatics are so good to spread over the plate of steaming hot rice.
Love to enjoy it, try it.
Recipe adapted from Asian At Home You-tube
Ingredients
3 deboned chicken thighs with skin - cut bite size pieces
2 stalks lemongrass [white part only] - thinly sliced
2-3 shallots - chopped
2 chilli padi - thinly sliced
some chopped coriander leaves
Seasoning [Combined]
2 tbsp fish sauce
2 tbsp sugar or gula melaka
1/4 tsp ground black pepper
1-2 tbsp water
  1. Heat a non stick pan with 1 tbsp oil, pan fry the chicken pieces [skin side first] until brown.  Flip over to fry the meat side until brown, too.  Dish up or push aside.
  2. Remove excess oil, add in lemongrass, shallots and chilli padi.  Saute until fragrant, then mix in the fried chicken pieces.
  3. Pour in seasoning, stir to mix well and bring to a bubbly boil.
  4. Sprinkle some chopped coriander leaves.
  5. Dish up to serve.  Top with more coriander leaves.

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