"From Baby En to Baby Kang, both my darlings, equally precious. May this journal keep u company, when Mummy can no longer be there......"
The LONG awaited recipe from my husband. YY, I know u'd been waiting for this. BUT, BUT, BUT, let me make myself clear, I do not know the exact amount for the condiments added (nor does K "p), so use your own discretion and marinate according to taste.
Ingredients (2-3 pax)
*2 Chicken thighs (cut in chunks)
*1.5 cup uncooked rice (washed and left to dry on plate prior to use. Rice must be DRY b4 cooking)
*Few slices of ginger
*2 tbsps Minced garlic
*2 clove Shallots (sliced thinly)
*1 sprig spring onion (optional)
Marinade for chicken (overnight, min 2 hrs)
*Oyster sauce (use the dried scallop version if u want better taste)
*Shaoxing/ Huadiao wine
*White pepper
*Light soy sauce
*Sesame Oil
*Corn flour
Seasoning
*Oyster sauce
*White pepper
*Sugar
*Salt
*Light soy sauce
*Dark soy sauce
*Shaoxing/ Huadiao wine
Directions
1. Heat some oil in pan and stir-fry shallots, garlic and ginger slices till golden brown. Add uncooked rice, salt, white pepper, light soy sauce and sesame oil to fry till all the grains are evenly coated and the rice is HOT.
2. Pour rice mixture into rice cooker (claypot for more traditional flavour) and add water as per normal cooking. ON UR COOKER.
3. Stir-fry minced garlic till fragrant. Pour in chicken and spring onion and fry on high heat till the chicken starts to brown. Add oyster sauce, salt, light soy sauce, sugar, dark soy sauce and water. Simmer for 2 mins. Sprinkle a tsp of Shaoxing/ Huadiao.
4. Once the water in rice cooker is about to be completely absorbed by the rice, pour chicken and gravy over rice and leave to cook.
5. Leave in cooker for a few minutes after rice finished cooking to allow rice to "burn" a little for the crisp and punch.
6. Ready to serve.
I assure u - THIS IS A GREAT RECIPE! It's something I can't resist and don't mind eating over and over.
Something to note, be GENEROUS with your seasoning.
Ingredients
1. Yeo's Malaysian Curry Powder - 1 pkt
2. Yellow Onion - 1
3. Garlic - 6-8 cloves
4. Ginger - 1 inch
5. Sugar - To taste
6. Light Soy Sauce - To taste
7. Oyster Sauce - To taste
8. Coconut milk - 1 can
9. Potato (chopped into chunks) - 1 (I use the large US potato)
10. Chicken wings - 4
Direction
1. Puree and blend items 2, 3 and 4 (A).
2. Add a few tbsp of water to item 1 and make into a paste (B).
3. Turn stove on High heat and stir-fry (A) till paste turns translucent. Add (B) and continue till mixture darkens and oil starts to seep out. Be careful not to burn it.
4. Lower heat, add potatoes and chicken wings. Stir-fry till all are coated with curry mixture. Add coconut milk. Bring to a boil.
5. Lower heat and simmer for about 45min (depending on how soft u want your potatoes and chicken to be. If u want melt-in-your mouth chicken meat, I suggest u add potatoes later and simmer longer). Add a little water if u prefer a thinner gravy (optional).
6. Add items 5 - 7 according to personal taste.
7. Ready to serve.
Servings 3-4
(Adapted from http://www.malaysianfood.net/recipes/recipemsianchxcurry.htm)
This is a healthy, delicious and easy-to-make dish for busy mums, which both adults and kids will love (inspired by my 小婶). The amount suggested is good for 1 adult and 1 child to go with porridge. It can be shared among 3 - 4 pax if there are more dishes to go along. Items in * are what I'm using, you're free to experiment with other variants and quantity. Do drop me a note if u love the recipe :).
Ingredients
*Thread fin fillet (approx. 1 x 2.5 x 1.5 inch)
*Broccoli stalk (2 inch)
Carrot (1 inch)
Corn kernel (a handful)
Ginger (THIN slice, depending on how much u like the taste of ginger)
Egg tofu (1 roll)
Oyster Sauce (2-3 tsp)
Sesame Oil (a dash)
*Pickled Lettuce (4 - 5 slices with 2 tsp of sauce, optional for healthier version)
Instruction
1. Put items 1-5 and 7 into blender and mince (add tofu later, otherwise the mixture might be too watery after blending).
2. Add tofu and pickled lettuce to finely minced mixture and blend to the smoothness u desire. Be careful not to overdo it.
3. Scoop final product out and transfer into bowl. Splash a dash of sesame oil on top of mixture.
4. Transfer into steamer and steam for 15 - 20 min.
TedaH! Ready to serve. Just mix with plain porridge and eat.
