For some reasons, we sometimes end up with potato at the pantry without knowing what to do with them until they threaten to become a plant… so to prevent history repeating itself, I came up with a chicken dish that make use of potato.
Without much creativity, I call it Stewed Chicken with Potato & Fermented Tofu dish. Cos those are basically the ingredients you need (garlic doesn’t really count, right?).
four ingredients make a pot of stewed chicken
The dish is quite easy to make, if not takes a little bit of time to stew it to perfection. Without further nonsense, let’s get to the point.
2 quarter chicken (leg part, you can use any other bits), cut into bite size
2 tablespoon fermented tofu
5-8 bulbs of garlic, crushed
1 potato, thin slices
heat up clay pot with some cooking oil (1 tablespoon is enough)
start searing chicken until all sides are brown
add fermented tofu and keep stirring
add potato slices
add water until all ingredients covered
low heat, simmer for 30 mins
good food = happiness
Result is a pretty warm, homey type of chicken dish suitable to go with steamed rice with a condiment of cilipadi and soya sauce. Adding some onion will also work for this dish as well, try it.
Recently, I got myself some roast ducks on a very buy-one-free-one deal. Since there’s only two of us at home, finishing two roast ducks in a day is a pretty tall order, and one that we did not attempt to succeed, so we are left with quite a decent portion of roast duck in the fridge for the next day.
If you’ve got such experience before, I’ve got good news! You can make two awesome dishes out of these leftover roast duck fairly easily, and mostly from ingredients you may already have in your pantry/fridge. Here goes.
shallots, spring onion, dried chili, garlic
Dish One – fried roast duck
roast duck, de-bone and cut into smaller size
2 stalks spring onion, cut into 2-3″ size
6-8 dried red chili
3-4 bulb of garlic, chopped
roast duck brown sauce & plum sauce
Heat up a bit of oil and start frying garlic and onion
once fragrant, put in the roast duck meat
add those brown sauce and plum sauce (this is key)
keep stirring until hot, add spring onion for the last 1 minute
serve while hot!
fried roast duck is super yummy
Dish two – salted vegetable roast duck soup
roast duck bones (from de-boning in first dish)
4-6 dried red chili
salted mustard green
egg tofu (optional)
soak mustard green in water for 10 mins, rinse several times to reduce saltiness
boil 3 cups water and add in all the ingredients except tofu
boil for 30-45 minutes, add in tofu just before serving
There you go, two fairly simple dishes that makes for a wholesome meal to go with steamed rice. I especially love the fried roast duck dish that has such an awesome flavor infused by those brown & plum sauce, give it a try!
Well, just the other week while trying to figure out what I want to do with the 1/4 piece of pumpkin in the fridge, I figured why don’t I come up with a recipe myself this time instead of hunting the web looking for what others have done. Growing up, mom never really featured pumpkin in the dining table much, so I had to actually come up with something somewhat novel, and I did – here I present to you – pumpkin omelette recipe, created by yours truly.
ingredients – pumpkin, eggs, garlic, cilantro
The dish is fairly easy to create, requiring simple ingredients and takes about 15 minutes or so to prepare and cook. Take a look at the video embedded below.
1/4 small pumpkin, cut into chunks
3 eggs, beat em up
a bunch of cilantro, remove stems
4-5 bulb of garlic, chopped
salt & pepper to taste
2 tablespoon cooking oil
cut pumpkin into bite size and steam them for 10 minutes
once done, heat up frying pan with cooking oil
fry garlic until fragrant, then add the steamed pumpkin
next add egg, and cilantro
add some salt & pepper if you wish
fry till egg is about 80% cooked through, remove and serve
sweet and savory egg dish
The result is a sweet and savory dish that turned out very delicious. Not sure if anyone else make it this way but do feel free to try it! I reckon you’ll be surprised 🙂
In all our collective previous life that was without Covid-19, I used to travel quite a fair bit to Kota Kinabalu for work, and of course, food hunting was one of the only things to do after work.
After trying out quite a number of different restaurants at this land beneath the wind, I must say that my absolute favorite restaurant has got to be Tung Fong Seafood Restaurant at Inanam, located about 15 minutes away from KK city center.
garupa fillet, spring onion, cilipadi, garlic, ginger
Whenever at Tung Fong, we always end up ordering their signature steamed jewel garupa with spring onion and ginger dish. It’s a deceptively simple dish that uses simple few ingredients to enhance the natural taste of the fish filet.
Since we can’t be traveling at this time, I thought I’d try to recreate this dish when I got my hands on some red snapper fillet. The result was pretty satisfying, perhaps 80% similar to what the restaurant in KK offers. So here’s the recipe I’d like to document and share with everyone who’s interested.
3-400 gram fish fillet (garupa or red snapper are best), sliced into bite sizes
a couple inches of ginger, julienne
3-4 bulbs of garlic, chopped
2 stalks of spring onion, cut into 2-3 inches length, split the white part
3-4 cilipadi, chopped
1 cap of shaoxing wine
1 tablespoon soya sauce
1/2 tablespoon dark soya sauce
pepper to taste
put ginger & fish fillet in a steamer and steamed for 8 minutes in high heat
on a small frying pan, heat up some oil and put in garlic, spring onion, and cilipadi
add a few spoons of soup stock or water
when boiling, add 1 cap of shaoxing wine, soya sauce, dark soya sauce, and pepper
once fish is cooked, transfer to another serving plate
pour the sauce with onion/garlic onto the fish
serve while hot!
A slightly different way of preparing steamed fish, adds to the sweetness of the fish. Not quite as good as the restaurant but it was still very satisfying indeed.
Ahhhh, lala, one of Malaysia’s favorite seafood. These shellfish can be had at seafood restaurants, tai chao (big fry) places, and even some of the roadside hawkers. Today, we’re going to look into one of the simplest ways of cooking your own lala dish that’s yummy and carries a kick. This is my recipe of fried lala with cilipadi.
For this version I used live white clams, but you can replace it with your favorite versions of other clams that we usually refer to as “lala” as well. The recipe takes less than 5 mins to prepare, and another 10 minutes max to cook. Here we go:
lala, spring onion, garlic, cilipadi
1kg lala, live would be better
2 stalks of spring onion, chopped
7-8 cilipadi, chopped
4-5 cloves of garlic, chopped
3/4 teaspoon sugar
1/2 teaspoon salt
2 caps of shaoxing rice wine (optional)
1 tablespoon cooking oil
heat up cooking oil in frying pan
fry garlic until fragrant, then add lala
add cilipadi, stir for a minute, add sugar, salt, and pepper
add two caps of shaoxing cooking rice wine
cover frying pan to allow steaming action, occasionally open to stir
lala is cooked when the shells are opened
sprinkle those spring onion while serving
fried lala with cilipadi
The result is a plate of lala with some juice at the bottom that retains most of the seafood natural sweetness, but with added kick from cilipadi and additional dimension from rice wine. Enjoy and happy cooking!