It’s been too long since the last recipe was posted on this blog, so here goes.
This soya sauce chicken dish was first made by Haze off a recipe she obtained online, it turned out pretty good but I thought there were something lacking, so after giving it a bit of thought I came up with this version that took a cue from the tau eu bak recipe.
cloves, star anise, cinnamon stick, ginger, garlic
The ingredients are pretty similar to the tau eu bak – your usual suspects of Chinese/Nyonya cooking. I use chicken wings as the meat, but you can substitute this with any part of chicken, and I have reasonable confidence that it’ll work well with duck too.
1 part soya sauce, 3 part water
The cooking instruction is about as simple as you can get:
simmer for 30 mins, add sugar and a dash of dark soya sauce
The difference between this and the “original” recipe was the addition of dark soya sauce, this thickens the sauce quite a bit and adds a bit of complexity that sugar can’t bring out.
This is a very easy dish to cook and best enjoy with steamed rice. Happy cooking!
soya sauce chicken wings, le slurps
For more recipes from yours truly, check out ”KY Cooks” section.
Of the various type of meat that is popular in Asian kitchen, duck is often considered a bit of an after thought in this country. While you can find pork, beef, chicken, and mutton in almost every supermarket, duck is usually a bit harder to obtain.
The fact is, duck is just not a very popular meat here, and my best guess is the “duck smell” that many dislike, and that it is also less versatile and at the same time, more expensive than chicken.
ingredients for stew duck
That being said, stew duck is one of my favorite poultry dishes. My mom used to make this a couple times a year during festive seasons, and most of the time we’d finish the whole duck rather quickly.
As it turned out, while the process takes quite some time, stew duck isn’t a particularly difficult dish to cook.
This recipe is one that I find pretty simple to follow, and yet yield a pretty good result.
first, boil the ingredients in a frying pan
The ingredients are simple enough to obtain, and this is for half a duck that should sufficiently feed up to 3 person.
stew the duck for about one hour, cut before serving
Cooking instructions:
and here’s half a duck, cut and served
The duck will shrink a bit after cooking. I prefer to cut them into bite size before serving, but that can get a little tricky when it’s piping hot.
The stew duck goes well with white rice, and for those who loves garlic, you’ll also enjoy that bulb of garlic that is now soft and soaked with rich ducky flavor!
Haze, KY, and Vinn who is obviously enjoying herself!
Happy cooking! For those who doesn’t care about cooking, you can have some good stew duck at Fatty stew duck at restaurant Okay, or the stew duck stall at PJ State.
Nam Yu is one those simple marinating ingredient that is quite rather, magical. Not only it can single handedly make your meat extra tasty, it is also very cheap, easy to store, and versatile (you can use it for porridge).
For the uninitiated, nam yu is the older cousin of fu yu (check out my fuyu pork recipe) – with the distinction that this fermented tofu is red in color instead of white. Nam Yu carries a stronger flavor and is a better candidate for marinate.
nam yu fried pork on a bed of lettuce (for presentation la)
Today lets look at one of my favorite beer foods you can make with nam yu, a recipe that is applicable to both pork and chicken (I prefer chicken wings, but any type of chicken cut will work)
marinate, dip in egg white, dip in flour, deep fried, done
Ingredients:
the same recipe works great with chicken wings too
Instructions:
That’s it! The dish is really this simple. The chicken wings you see below is slightly over fried, I suggest frying with medium heat for longer instead of high heat fast to avoid burning the skin.
For those who are too lazy to cook, you can find pretty decent nam yu pork at Pan Heong, near batu caves, they serve some pretty awesome big prawn noodle and wat tan hor too.
Happy eating!
This is easily one of my favorite dishes from mom when I was young. Every time mom made her signature chicken rice, I would take a second serving. I think if she had made this more often, perhaps I’d be 6 foot tall and weigh 80kg with pure muscle (or more likely, same height with extra 20kg fat)
awesome home cook chicken rice with chinese sausage
The ingredients are quite close to claypot chicken rice, but with a few extras that you typically wouldn’t find at hawker center.
While it does take a few extra steps to prepare, this isn’t a dish that is difficult to make at all, or have ingredients that are hard to source even if you aren’t reside in Malaysia (and crave for that claypot chicken rice). Here’s the recipe.
home cook chicken rice ingredients – chicken, mushroom, chinese sausage
The ingredients (for 2 pax):
fry the rice and ingredients, then continue in rice cooker
You do need both a frying pan and rice cooker to make this dish, but no, there’s no clay pot or charcoal flame needed in this case.
Instructions:
prepare the condiments – fried shallots and spring onion
While waiting for the rice to cook, prepare some fried shallots and chopped some fresh green onion as garnish. They will greatly add to the overall flavor and texture to the chicken rice dish.
One or two stalks of green onion and a couple shallots would be enough.
haze enjoying the chicken rice with ABC soup
The result is two plates of absolutely delicious home cook chicken rice prepared only in around one hour or so. The dish is best accompanied with some clear soup (ABC, radish soup, etc). Optionally, you can also add some salted fish on top, I would if I had some good quality ones to go with.
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Got a request from the special one for chicken porridge. I have never cooked porridge before, but since I know the basics and happened to have bought some decent quality dried scallops from Vietnam, I did not hesitate to take on this project.
the finished product looks pretty good isn’t it?
After a short 15 minute trip to Giant and RM 7+ later, I got the necessary ingredients and started to get busy.
Ingredients:
Steps:
ingredients and the preparation method
The end product actually tasted pretty good. The dried scallop certainly contributed a dash of luxury to the taste of the chicken porridge. I actually had to add some soya sauce due to the conservative manner in salt usage, but it’s always better than having the whole pot goes to waste if too much salt is used.
Try it, if you don’t have a rice cooker with the porridge setting, a normal pot would work too, just have to watch out and not leave the porridge too dry.
