Lock down life had me scratching my head for new recipes. As it turns out, cooking 1-2 meals daily is actually pretty tough work when you are also someone who values variety. So, inevitably, we arrived at confinement dishes category.
Today, I’m going to share a very simple yet deliciously wholesome dish with you – the traditional glutinous rice wine chicken.
some say this is confinement food
This dish has two key ingredients that are deemed to be very good for postpartum recovery – ginger & sesame oil. But with chicken and also alcohol, everyone should really be able to enjoy this one-pot goodness regardless of your gender.
One thing to clarify, this is different from Fuchow wine chicken, a dish I haven’t tried creating yet, I shall try to get my hands on those fuchow red wine one of these days.
Anyway, here’s how this goes:
2 inches of ginger (older is better), cut into thin strips
yellow rice wine (glutinous rice wine)
black fungus (4-5 pieces), soak in water
shiitake mushroom (optional)
2 quarter chicken (alternatively, half a chicken), cut into bite size
During this work-from-home and movement control era, cooking couple of meals a day can sometimes lead to a bit of a fatigue especially in terms of coming up with dishes to cook. If you think figuring out which restaurant to go to is a hassle, try figure out what to cook for the 5th week straight…
Anyway, one of my favorite “cheat meal” to make is certainly fried rice, and in particular, petai (stinky bean) fried rice.
Today I want to share the way I make this, with a simple video as well. Enjoy and stay safe!
home made petai fried rice
1 cup rice (enough for 2 pax), cooked and preferred to have been left overnight so they aren’t sticky
100-200 gram prawns
100 gram petai
4-5 bulb garlic
3-4 cilipadi, chopped
2-3 red chili, chopped
3-4 tablespoon cooking oil/lard
2 tablespoon dark soya sauce
2 tablespoon soya sauce
salt & pepper to taste
Heat up oil and fry eggs until about 3/4 cooked, set aside
Heat up more oil, fry garlic, petai, and red chili until fragrant, add salt & pepper
Add shrimp and fry until pink
Add rice, then add dark soya sauce & soya sauce
Keep stirring until fragrant, then add back eggs just before serving
The result is a plate of spicy, stinky, and absolutely delicious fried rice dish that isn’t too difficult to execute. If you like petai like me, you’d love it. Enjoy, and stay safe and sane!
While Kimchi Jjigae (Korean kimchi soup) is the most popular Korean soup dish, my personal favorite has always been the little sibling of it – Sundubu Jjigae, or the Korean Spicy Tofu Stew.
Sundubu Jjigae is often made with unpressed tofu, with onion, mushroom, and seafood or pork. It is a whole pot of goodness with everything you can ask for in terms of texture, taste, and nutrition, the only way to make this better is to have it at somewhere cold, like Genting or Cameron highland.
Here’s my way of making this dish, I use a Chinese clay pot for the purpose but you can easily use a normal pot for this.
Korean spicy tofu soup in a clay pot
Ingredients for 2-3 pax:
a handful of seafood – prawns, scallops, or mussels (you can also use pork/chicken)
2 tubes of tofu
1/2 an onion, sliced
a handful of tofu, sliced
4-5 bulbs of garlic, chopped
1/2 cup of kimchi (optional)
spring onion, chopped (optional)
gochujang – 1.5 tablespoon
cooking oil – 1 tablespoon
Korean chili powder – 1 teaspoon (optional)
Heat up cooking oil and start frying garlic until slightly fragrant
add seafood, then onion & mushroom and stir for a minute
add soup stock or water and bring to boil
add kimchi, gochujang, and chili powder
boil the pot for the next 5-10 minutes until texture is to your liking
add tofu for the last minute
crack and egg and add spring onion just before serving
I use a claypot for this spicy tofu soup recipe
If you’re a fan of this dish, now you know how to make it at home! Pretty simple really and the only “special” ingredient is perhaps gochujang, but you can substitute for it as well.
Prior to moving to Shah Alam (closer to Klang), I was under the impression that Klang has great bak kut teh, some excellent seafood, and that’s about it.
Little did I know Klang actually does offer some unique hawker fare, some of which aren’t found anywhere else. My favorite is the Klang style “Red Wine Mee Suah“. A quotation mark is warranted cos the wine is actually “yellow wine” if you can read in Chinese.. but for some reasons the dish is called red wine mee suah instead.
mee suah, minced pork, “yellow” wine, ginger, flour
Not to be confused with fuchow red wine mee suah that uses red yeast rice wine (红槽) and chicken, the Klang style uses another type of Chinese rice wine that’s often called “yellow wine” (黃酒), which carries a much higher alcohol content, in the case of my version – 28%.
I couldn’t find a recipe for this dish online, so the next best thing is to just to “reverse engineer” it, so here’s my version that I thought turned out pretty well. Enjoy!
1-2 inches of ginger (old is better)
minced meat – enough to make 4-5 meat balls per bowl
Chinese “yellow” wine (same as those used to make yellow wine chicken), roughly 28% alcohol content
soup stock, or water + chicken cube
poached or sous vide onsen egg (optional)
some cooking oil
salt & pepper
Klang style red wine (or yellow wine?) mee suah
cut ginger into thin slices & fry them until crispy, set aside
mix cornstarch, salt & pepper to minced meat & make into balls
boil soup stock & cook meatballs for 2 minutes
add meesuah for 30-45 seconds
remove from pot & put in bowl
add 2 caps of rice wine to each serving
add fried ginger & eggs to finish up the dish
If you don’t eat pork, other meat substitute can be used as well. Enjoy!