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Monday, August 31, 2020

STIR FRY BRINJALS WITH CHILLIES


Since learning how to 'treat' brinjals before cooking, I don't mind cooking brinjals often as the cooking time is short and dish can be ready in minutes. You will probably see many fried brinjal dishes in time to come.
The brinjals is cooked to soft yet the bright purplish colour still stays. For this dish, I have added big long green and red chillies that is spicy but sweet.   The brinjals are sweet when cooked, only little seasoning is needed.  This dish takes only about 4 minutes to cook, aromatic, appetisingly good with rice. Nice vegetable dish. 
Ingredients
1-2 medium size brinjals - cut wedges
some salt, oil and cornstarch 
some sliced red carrots [for colour]
1-2 long green and red chillies - seeded and cut wedges
1 big onion - peeled and sliced
2-3 cloves garlic - sliced
Seasoning
some light soy sauce to taste
  1. Mix brinjals with some salt, oil and cornstarch.  Toss and mix well. Set aside.
  2. Heat some oil in a non stick wok, add in brinjals and carrots.  Spread out in a single layer if possible.  Fry until slightly charred [about 2 minutes].  Push aside add in garlic to fry until aromatic.
  3. Stir in chillies and onions Continue to fry, then add in some light soy sauce for extra flavour and water.  Toss well.
  4. Dish up to taste. 

Friday, August 28, 2020

FRIED OYSTER SAUCE CHICKEN

This a lovely chicken recipe generously shared by Che Nom.  I have tried it and my family just loved it.  My husband commented if with more big onions, it would be awesome.  Fully agreed with Chef Che Nom, the preparation is easy.  This is a tasty, flavourful dish that we are confirmed to eat more rice. 
This recipe is a keeper and great for One Dish Meal. Recipe adapted from Che Nom-Ayam Sos Tiram Pedas with modifications but I am sharing here the exact recipe for reference purpose.
Ingredients
400 gm chicken [I used deboned chicken thigh]-cut bite size pieces
Marinade
1 tbsp each oyster sauce, light soy sauce and sweet soy sauce
1.5 tsp cornstarch
cooking oil for frying
3 cloves garlic - chopped coarsely
1/2 yellow onion - peeled and slice [more if you prefer]
6-10 bird's eye chillies [I used 3 - combination of red and green]
1 stalk spring onion - chopped or cut sections
Seasoning
1.5 tbsp oyster sauce
1/2 tbsp sweet soy sauce
1 tbsp cornstarch + 3 tbsp water [for gravy] 
  1. Marinate chicken pieces with marinade for some 10 minutes.
  2. Heat oil in wok, saute yellow onions for 1-2 seconds.  Dish up, set aside.  
  3. Using the same wok, add in chicken to fry until light charred.  Add in garlic, continue to fry until aromatic.
  4. Add seasoning, then some water [I prefer some gravy]  continue to stir until chicken is cooked through.  
  5. Add chillies, fried onions and spring onions.  Taste to adjust seasoning. Thicken with cornstarch water, then the fried onions and garlic.
  6. Dish up to serve.

Monday, August 17, 2020

EZ BRAISED ROASTED PORK TROTTER WITH SHIITAKE MUSHROOMS

There are numerous versions and ways to braise pork trotters but some basic aromatics and seasoning ingredients are necessary and you will never go wrong.
The basic aromatics and seasoning are ginger, garlic, spring onions, star anise, cinnamon or bay leaves, light soy sauce, oyster sauce and rock sugar.
For this recipe, I used boneless roasted pork trotter [easily available at wet market stalls] and the cooking procedures are quick and easy. You can also used whole roasted pork trotter with bones intact.
Ingredients
1 kg roasted pork trotter - cut into bite size or chunky pieces
20 pieces dried shiitake mushrooms - soaked and drained
Aromatics
1-2 stalks spring onions
2 star anise
1 inch piece cinnamon stick or 2-3 bay leaves
a few slices of ginger
a few cloves of garlic
Seasoning
2-3 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp 5 spice powder [optional]
1-2 tbsp rock sugar
1 tbsp cooking wine
  1. Prepare the ingredients as above.
  2. Heat a non stick wok with some oil [I used a multi-purpose non stick cooker], stir fry aromatics until aromatic.
  3. Add in meat pieces and mushrooms, seasoning.  Stir fry to mix well for 1-2 minutes.  Add in hot water enough to cover ingredients.  Bring to boil, cover with lid, turn to medium heat.
  4. Continue to braise/simmer for 20-30 minutes, stirring in between cooking time.  Taste to fine tune seasoning. Braise until meat is tender water is reduce to thick runny consistency.  Off heat and leave to rest until serving time.
  5. Reheat to serve with rice.

Friday, August 14, 2020

HAND KNEAD RAISIN BREAD LOAF

Can say it has been a long, long while I did not hand knead my bread dough from stretch, think ever since I was using the electric mixer.  But now, I may have to knead with my hands as my electric mixer for 3 decades is 'out of order'.

Back to this recipe, is adapted from Che Nom Roti Benggali Recipe with some modifications. Of course, her bread looks good [soft and chewy].   Mine is not bad too but I need to practise my hand kneading to get to her standard if possible.

Ingredients
[1 Pullman loaf]
350 gm bread flour + 1-2 tbsp wheat bran
1 tbsp castor sugar
1/4 tsp salt
50-70 ml water or more if dough is too dry
1 tbsp magarine
1-2 tbsp raisins
150 ml lukewarm water
1.5-2 tsp instant yeast
1 tbsp sugar
  1. Add yeast to lukewarm water in a cup, add in sugar.  Stir well and leave for 2-3 minutes until frothy.
  2. Mix bread flour, wheat bran, sugar, salt in a mixing bowl.  Add in yeast mixture and extra water gradually to knead into a soft dough.
  3. Remove from bowl and knead on a smooth table top for about 5-10 minutes.  
  4. Add in magarine and continue to knead until smooth, not sticky and pliable.  Add in raisins, knead to incorporate into dough.
  5. Shape into a round ball, cover to proof for 20-30 minutes or double in size.
  6. Punch down dough to release trapped air, roll and shape into a Swiss roll dough.
  7. Place on a Pullman tin lined with parchment paper.  Cover to proof until double in size [about 1 hour].
  8. Bake in a preheated oven at 160 degrees C for 35-40 minutes.
  9. Remove from tin to cool on wire rack before slicing to serve.