Nutritious double-boiled chicken soup

Ingredients:
1 Kampung Chicken (free range chicken)
1/2 cup of Kei chi (Chinese Wolfberry)
a handful of yu zhu (solomon's seal)
8 sticks of huai shan (wild yam)
6 pieces of dried longan
1 piece of whole, dried, unfried fish maw 

Methods:

1. Clean the chicken and cut into quarters. 
2. Rinse the fish maw and soak for few hours before cooking.
3. Rinse all the other herb ingredients.
4. Put all the ingredients into the pot with enough water to cover the chicken.
5. Double boil till chicken is tender, add a bit of salt to taste and serve hot.

Notes: This soup is beneficial to everyone including growing children and elderly. The double-boiled process helps to retain the nutritious value of the soup as well as it's flavours compared to boiling.  

Braised bittergourd with chicken

This dish is popularly served in food stalls of almost all coffee shops in Kuala Lumpur. Being a bittergourd lover I love the taste of this dish and whenever I come back to my hometown in Kuching there is always the crave of eating, but sadly it's no where to be found ~ sigh ~

This morning as I was opening my fridge and wondering what to cook for lunch, then all of a sudden I remember I still have a medium-size bittergourd in there somewhere.  Then I told myself "why don't I try a hand on this bittergourd dish!"  With some leftover red carrot and chicken thigh it should be enough for the ingredients, not forgetting ginger and a couple of other seasonings I am in to prep and finally, here's the dish which I'll continue to cook in my home kitchen.  I should say that the taste is there, just that I didn't like black pepper, so I omit it, which in actual fact the one I eat in KL, they use a lot of cracked black pepper, which makes the dish spicy and not to mention they also use lots of sliced ginger.

Ingredients:
1 medium bittergourd
1 chicken thigh
some red carrot slices
8 slices of ginger (can put more if you love ginger)
water, for braising
oil, for deep-frying

Seasonings:
1 1/2 tbsp oyster sauce
1/2 tbsp light soya sauce
1/2 tbsp Shao Hsing wine
1/2 tbsp salted soya beans

Methods:

1. Wash and cut the bittergourd into strips.
2. Wash, cut the chicken thigh into pieces and marinate with 1/2 tbsp of light soya sauce for at least one hour.
3. Heat enough oil in a wok, deep fry the marinated chicken for 1 minute and dish up.
4. Next, put in the bittergourd and deep fry for another minute, then dish up.
5. Remove the excess oil, leave 1 tbsp. of oil in the same wok, saute ginger slices till fragrant. Put in the red carrot slices, stir and follow by the fried chicken and bittergourd.
6. Add in the seasonings and stir till well combined, add in the water, stir and cover with lid to braise. Open up and stir often to ensure that the sauce is not too dry.
7. More water can be added if the sauce is starting to dry up or if you prefer more sauce for the dish.
8. Once the bittergourd is cooked to your liking, off the heat, dish up and serve with white rice.

Stir-fried rice vermicelli with sauropus androgynus

Sauropus androgynus is commonly known as 'mani cai' in Chinese or 'cangkuk manis' in Malay. It is popularly grown and eaten in East Malaysia and it's green leaves are tasty and sweet, even if simple stir-fried with eggs as a vegetable dish in a meal. Today, I would like to share with all food lovers my stir-fried rice vermicelli with sauropus androgynus.

This is what you need: 

• 2 pieces of rice vermicelli (soak till soft and drain)

• a bundle of sauropus androgynus (pluck the leaves, wash and break the leaves into smaller pieces)

• a cup of chicken breast meat (slice into smaller pieces and marinate with a bit of light soya sauce)

• 2 eggs (lightly beaten just before cooking)

• a cup of dried shrimps (wash, soak, drain and lightly pounded)

• 4 tbsp. of shallots and 3 tbsp. of garlic (chopped)

• water (gradually add when stir-frying till the rice vermicelli is soften and cooked)

Seasonings:

Light soya sauce, chicken stock granules and pepper (to taste)

Methods:

1. In a heated wok, put 5 tbsp. of oil and fry 3 tbsp. of chopped shallots first as the shallots takes longer time to brown, then follow by 2 tbsp. of garlic.  Stir well till both are well fried and drain.
2. In the same oil, fry the  dried prawns, stir well till crunchy and drain.
3. In the same wok, put in extra oil (if needed), fry the remaining 1 tbsp. of chopped shallots and garlic till lightly brown, add in the chicken slices and fry till almost cooked, then put in the sauropus androgynus and give it a quick mix.  
4. Put in the rice vermicelli and fry, add in the light soya sauce, chicken stock granules and water, stirring well and taste the correct seasonings.
5. Clear the middle of the wok by scraping the dish to the side of the wok, put a bit of oil and pour in the lightly beaten eggs, when about to set stir with the spatula and give it a quick mix, drizzle pepper over, off the heat and continue to stir till well combined.  
6. Dish the fried rice vermicelli onto a large plate, topped with fried dried shrimps, shallots and garlic.
7. Serve with sliced chilies, light soya sauce and juice of lime!

Notes:

1. The sauropus androgynus doesn't need a long time to cook, if overcooked it will turn dark colour which affects the taste too.  If it is your first attempt cooking this dish, I advice to cook in smaller portion.
2. The rice vermicelli and sauropus androgynus both needs more oil to cook so the dish won't appear too dry.
3. Another tip to share, stir-fry the sauropus androgynus with oil, shallots and garlic till well mixed, dish up and put aside, return it to the wok  when the rice vermicelli is almost cooked.   

Pineapple Pork Ribs

Ingredients:
500g pork ribs
200g pineapple (cut into pieces)

Marinade:
1 tbsp. light soya sauce
1/2 tsp. salt
1 tsp. bicarbonate of soda
1 egg
1 tbsp. Shao Hsing Wine
2 tbsp. water
2 tbsp. cornflour

Sauce:
4 tbsp. tomato sauce
2 tbsp. plum sauce
2 tbsp. sugar (to taste)
1 tbsp. worcestershire sauce
1 tbsp. rice wine
100ml. water

Methods:

1. Clean the pork ribs and mix with marinade for 2 hours to allow the marinade to seep through the ribs.
2. Deep-fry ribs in medium heat oil until golden brown and cooked. Dish and drain.
3. Put all the sauce ingredients into a bowl, stir well.
4. Heat a clean wok under medium fire, pour the sauce over and cook until the sauce is slightly thick.  Taste the sauce, add a little bit more sugar if it's too sour or if you prefer a slightly sweeter taste.
5. Add in pineapple and fried pork ribs and stir fry until well mixed.  
6. Dish into a plate and it's ready to serve!

Note: Any dish cooked with 'sweet and sour' sauce needs to be tasted according to your own preference.  Some prefers it more sourish, while others  prefers it more on the sweeter side but for me I prefer striking a balance between both the sweet and sour!

Stir-fried chicken slices with leek

Ingredients:
2 chicken thigh (debone and sliced) 
2 sticks leek (sliced)
1 red chilli  (diced)
4 pip garlic (chopped)

Seasonings:
1 tbsp. oyster sauce
1/2 tsp. chicken stock granules
1 tbsp. shao hsing wine
dash of ground pepper 
drizzle of dark soy sauce
water (amount to determine when cooking)

Marinade:
Dash of chicken stock granules
1 tsp. maggi seasoning sauce
1/2 tbsp. cornflour

Methods:

1. Marinate the sliced chicken thigh and set aside.
2. Heat up a clean wok using medium fire, put in 3 tbsp. of oil and fry the garlic till fragrant.
3. Put in the marinated chicken slices, stir well, then put in the sliced leek and chilli and fry till the chicken is almost cooked.
4. Add in the seasoning and stir till well combined and once the sauce has reduced it is ready to serve!

Note: You can replace chicken with pork for this dish.  As desired, we can also quick-fry the meat first.  Whatever technique we are using, I believe that the dish will still taste yummy......

Baby Chinese cabbage with dried scallops and pin mushrooms

Ingredients:
1 pkt. baby Chinese cabbage
4 pcs. dried scallops (wash, soak & tear into pieces, retain the water)
1 pkt. pin mushroom

Seasonings:
2 tbsp. oyster sauce
Dash of MSG (to taste)
Sprinkle of pepper powder
Corn starch (for thickening)

Methods:

1. Wash the baby cabbage well, cut into half, soak in water for at least an hour and drain.
2. Put enough water in a wok over medium flame, add some chicken stock granules and drizzle a bit of oil.  Once it starts to boil put in the baby cabbage to cook, remove and arrange in a plate.
3. Heat a clean wok with 3 tbsp. of oil, fry the scallop till fragrant, then add in the pin mushrooms, give it a quick stir and add in the water from soaking the scallops, follow by the seasonings, except the corn starch.  More water can be added if the sauce is too dry.  Stir well and taste. 
4. Thicken the sauce with corn starch till you get the right consistency,but not too thick.
5. Pour the sauce into the center of the baby cabbage and drizzle some sauce over it. Serve.

I spent last Christmas with my children in Kuala Lumpur and I whipped up few simple dishes for Christmas Eve.  This dish came into my mind but I replace the baby cabbage with broccoli and cauliflower and add slices of red carrot to the dried scallops and pin mushrooms as red carrot is my grandson's favourite vege.  Here's to share......

 

Hope you all enjoy this simple and yummylicious dish as much as me and my family ~ cheers ~

Fried fish with sweet and sour sauce

Ingredients:
1 slice of fish of your preference
2 cloves garlic (chopped)
1 red chilli (chopped)
1 stalk spring onion (chopped)
1 tsp chopped ginger
Salt
Cornflour

Seasonings:
1 tbsp vinegar 
2 tbsp light soy sauce
1 tbsp sugar (to taste)


Methods:

1. Clean the fish, wipe dry with kitchen towel, season with a bit of salt and put aside.
2. Heat enough oil on a wok for frying fish.  Coat the marinated fish with cornflour and fry till golden brown on both sides. Remove onto a serving dish.
3. In a clean wok, heat 2 tbsp. of oil and stir-fry ginger, garlic, red chilli and lastly spring onions.
4. When all is well combined, stir in seasonings and give it a quick taste to make sure that the taste is well balanced. Sprinkle a bit of water if the sauce is too dry.
5. Drizzle over the fried fish and serve.

Note:  If you prefer more sauce, add more water to the sauce, taste on the seasonings and add a bit of cornflour mixture to thicken the sauce.