Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts

Monday, 22 September 2014

Ginger Chicken Wine

Ginger Chicken Wine is usually labelled as confinement food for ladies during confinement period due to its efficiency in expelling wind and helps to strengthen the body.  There are a few versions of ginger chicken wine and for those who have yet to try the other version, do click at the links below for the recipe :


As I have been under the weather for few weeks due to bloated stomach and wind in my body, I decided to cook Ginger Chicken Wine.  Moreover, it's our family comfort food too.  This Ginger Chicken Wine is very easy to prepare and delectable too!  And yes, felt so much better after taking this but in addition, I too, boiled Ginger Lemongrass Tea.  It helps a lot too!


Ginger  Chicken Wine 
(adapted from Boon's Secret Recipe 2 with some minor modifications in red)

Ingredients :
- half free ranged chicken (chopped into bite pieces and marinated for one hour)
- 1 bowl of old Bentong ginger (sliced)
- 2 whole bulbs of garlic (peeled and leave as whole)
- 300ml water (or more if you prefer extra gravy)
- 1 tbsp sesame oil

Marinade :
- 1 tbsp oyster sauce
- 1/2 tbsp cornflour

Seasoning A :
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce

Seasoning B :
- 4 tbsp of Chinese cooking Wine (I used Hua Tiao Chiew)
- 4 tbsp of Ginger Wine (I used Eu Yang Sang)

Method  :
1)  Heat wok with one tablespoon of sesame oil.  Saute ginger and garlic till aromatic.
2)  Stir in marinated chicken and stir fry till chicken meat has turned whitish.
3)  Add water and seasoning (A).  Bring to boil and turn to low heat.  Simmer for 25 minutes or until the chicken meat is tender and cooked.
4)  Add in seasoning (B). Stir and mix well.  
5)  Dish up and serve with hot steamed rice.
 Serve with hot steamed rice
Hope you all have a wonderful and healthy week ahead :)


I'm linking this post with Cook-Your-Books #16 @ kitchen flavours
                                                       
                                      I am linking this to The Weekend Social - Recipe, DIY and Craft Link Party Wk 39



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Monday, 8 September 2014

Happy Mid-Autumn Festival and Simple and Easy Red Bean Paste Snow Skin Mooncake

First of all, to all Chinese, HAPPY MID-AUTUMN FESTIVAL and happy family reunion.  

Today is Mid-autumn festival but I had already celebrated it yesterday as it was a Sunday and it was also my eldest girl's birthday.  So, to make things easier and convenient for everyone, we had a double celebration yesterday.


   For my darling girl's birthday, I baked Canadian Lemon Pound Cake  (<-- click  here for the recipe) for her.
In fact it was my first time baking a birthday cake for my girl.  In order to give her a surprise, I baked it when she was away for her ballet lesson.  By the time she arrived home, the cake was ready and of course, she was thrilled to see her first home baked birthday cake from her mum!!

Not only that, I had also made my first snow skin mooncake when the lady boss of the bakery supplier shop taught me how to do it.  So, with her ready recipe, I gave this a try, and I am glad I did it! Never know it's so easy to make snow skin mooncake.  
Ingredients for snow skin :  (I made 16 minis and 2 big snow skin mooncakes)
- 100gm kaofen (sifted)
- 80gm icing sugar (sifted)
- 30gm shortening
- 150ml iced water

Filling :
- 500gm red bean paste (store bought)
(divide into 16 portions of 25gm each and 2 portions of 50gm each.  Shape into balls)

Method :
1)  Mix kaofen, icing sugar and shortening until well combined.
2)  Add iced water and use a spatula to combine the mixture until dough is formed.
3)  Divide dough into 16 portions of 15gm each (for minis mooncakes) and 2 portions of 30gm each of dough (for big mooncakes).
4)  Flatten each dough with rolling pin and wrap it around 1 piece of filling.
5)  Lightly dust the ball of dough with kaofen and press the ball into a mooncake mould.  Press out.


6)  Keep mooncakes in an air-tight container and chill in the fridge before serving.
Happy Mooncake Festival and Have a wonderful Family Reunion :)

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Monday, 11 November 2013

Home Cooked Bak-Kut-Teh/Herbal Pork Ribs Soup (肉骨茶)

Home cooked or brewed bak-kut-teh is very easy and simple to prepare.  If you do not like to take the trouble to get the full prescription of the herbs from the Chinese Medical shop, there are pre-packed  bak-kut-teh herbs and spices available too.  
I never stick to a particular brand of pre-packed bak-kut-teh and would try whichever that catch my attention during our casual shopping.  Besides, I also like to stock up a few pre-packed of bak-kut-teh and it comes in handy when I run out of ideas what soup to cook for my family.   Sun Kee pre-packed is also one of our favorites.
Previously, when cooking bak-kut-teh using pre-packed herbs and spices, I just 'dumped'  the sachets into the pot without any additional herbs or spices.  However, when I came across Boon's Little Kitchen Cookbook, I learned something new!  I added pieces of dang gui (Radix Angelica) and wow... the soup definitely tastes so much better as dang gui itself  is sweet, pungent and bitter in taste.  One of the many advantages of dang gui is it benefits the digestive system by maintaining proper metabolism and improved immune functioning. By boosting immunity, the herb also helps to protect our body from various diseases and infections. However, men, be cautioned! Dang gui can be very 'heaty' for some men and have it moderately as 'overdosed' of dang gui will see you having fever and even nose bleeding!
(Recipe according to Boon's Little Kitchen Cookbook page 95, with minor modifications in red)
Ingredients (A) : 
-1kg shin (I omitted this)
- 2 spare ribs (1kg, blanched)
- 1 pc pork belly (I omitted)
Ingredients  (B) :
- 6 big bulbs smoked garlic (unpeeled)
- 2 sachets pre-packed bak-kut-teh
- 10gm sweet dang gui head (I used 4 thin slices only)
- 3 litres water
Seasonings : (to taste)
- 4 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- 60g rock sugar (I omitted)
- 1 tsp salt
Method :
1)  Bring water to a boil.  Add in ingredients (A) and (B). 
2)  Bring it to another boil. Lower heat and cook for 45 minutes.
3)  Add in seasonings and bring to a rapid boil.
4)  Turn to low heat and simmer for another 45 minutes.
5)  Serve hot with steamed rice.
Simple and nutritious soup

I'm sharing this post with : Cook-Your-Books #6 hosted by Kitchen Flavours


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Monday, 8 October 2012

Mid-Autumn Festival Family Gathering Dinner

This year as my mum is in KL, we decided to have a small family gathering at my place to celebrate the Mooncake Festival or Mid-Autumn Festival. These are the simple and easy dishes I cooked for the dinner. All the dishes are divided into 2 portions; 1 table for the adults and another table for the children!

Chicken and Sweet Corn Soup - forgot to take the photo with the soup in the bowl. So, just an ugly photo with the soup still boiling in the pot, hahaha...







Grilled Turmeric Ikan Selar with Banana Leaf which I sourced and adapted the recipe from Wendy of http://wendyinkk.blogspot.com/









Chicken Tempra (Nyonya Dish). This is really deliciously yummy which I sourced and adapted the recipe from Cindy of http://www.yummylittlecooks.com/2012/08/chicken-tempra.html