Category / Poultry
September 26, 2012
As promised on the Taman Desa Japanese BBQ post, here’s how you spend less than 1/4 the money and DIY some pork bbq goodness at home. An awesome BBQ chicken wing recipe is thrown in as well.
This BBQ was done several weeks ago when my sister and my niece were in KL to get their visa application finalised. They have moved to the states now.
pork, chicken wings, vege, we have it all. Kerol & FA working on the grill
pork belly BBQ:
- buy pork belly from the market, I paid RM 25 for about 15 portions of what you’d get from Taman Desa BBQ place, cut them in squares
- marinate with half a cup of cooking sake, 1 tablespoon salt, and 2 tablespoon vinegar
- as for sauce, add chopped garlic to Japanese salad dressing (wafu dressing, shoyu vinegar)
- BBQ on medium heat till cooked
pro tip: soak the satey sticks in water for 5-10 minutes before BBQ to prevent burning
pro tip 2: don’t mix vege in between meat, they have different cooking time
came up with the recipe and marinated the pork, everyone loved it, need to make more next time
my sister & niece, with a few friends & ex housemates
awesome chicken wing BBQ:
- marinated chicken wings (together with drummets) with 3 parts oyster sauce, 2 parts soya sauce, and 1 part dark soya sauce
- add some pepper to the marinate
- let it marinate for at least half an hour in the fridge, longer = better
- BBQ over medium fire, poke the drummet – no juice coming out = cooked
instax pic with my sister, the niece, and me. =D
- er.. just put them on stick and burn away!
- add some salt to serve
That’s it, simple and yummy BBQ. The experiment was a success, will have a bigger BBQ party next time!
March 21, 2012
OK, here’s a chicken chop recipe that’s so simple and versatile even the most amateur of kitchen warriors would have no problem preparing it. Best of all, it’s far healthier than the deep fried variety you get at “western food” stalls, and easier on the wallet too.
get your friendly chicken seller to cut the thigh & drumsticks in one piece
A useful tip – go to your local wet market and get the chicken seller to prepare chicken chop cuts for you. They are professionals and can do it within seconds (takes me 10x as long), and you also get the leftover bones that you can use as soup stock.
So here are the ingredients I use, and there’s a great flexibility here.
- two pieces of thigh + drumstick, cut in chicken chop style
- 2 table spoon oyster sauce
- 2 table spoon dark soya sauce
- a pack of king oyster mushroom
- 1-2 yellow onion
- 1/4 cauliflower
- pepper and some rosemary (optional)
Mushroom and cauliflower can be substituted with other items – carrot, leek, capsicum, and tomato are all great choices.
fry for a bit before putting everything in oven
- marinate the chicken with dark soya sauce, oyster sauce, and pepper. Feel free to add some rosemary too. Let this sit for at least 15-20 minutes
- heat up the grill pan, and pan fry the chicken with minimal usage of oil for 1-2 minutes on each side
- place the mushroom and vegetable around the chicken and shove everything into the oven (start heating it at 175C during the pan fry process)
- bake for 20 minutes, remove and sprinkle some salt on the vegetables
- serve while hot
a bit of capsicum would have given the chicken chop better color, oh well
And there you go, a meal for two that is easy to prepare, rather healthy, and positively delicious! I make this about once every couple weeks, and each time with different side dishes (vegetables). You can actually do the same with pork as well, though I usually make namyu pork chop instead.
Happy cooking and do check out other recipes.
December 18, 2011
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.
- 1-2 star anise
- 3-4 cloves
- 1 cinnamon stick
- half a bulb of garlic
- 2 slices of ginger (more if you’re cooking duck)
- half a cup of soya sauce
- 1 tablespoon of dark soya sauce
- sugar to taste (1-2 teaspoon)
- 1.5 cups of water
- 4 chicken wings
1 part soya sauce, 3 part water
The cooking instruction is about as simple as you can get:
- bring water and soya sauce to boil (1 part soya sauce, 3 part water)
- add chicken, star anise, garlic, cinnamon, ginger, and cloves
- let simmer for 30 minutes
- add sugar and dark soya sauce
- simmer for another 5 minutes or till sauce thickens
- serve while hot
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.
October 23, 2011
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.
- half a duck
- 1 cinnamon stick
- 2 star anise
- half a dozen cloves
- 3-4 slices of ginger
- 1 bulb of garlic
- 1 lemongrass
- 3 tablespoon of dark soya suace
- 2 tablespoon of sugar
- salt to taste
- 1 cup of water
stew the duck for about one hour, cut before serving
- rub salt all over the duck and let sit for at least 15-20 minutes
- in a frying pan large enough for the duck, heat up water & dark soya sauce
- add cinnamon, star anise, cloves, sugar, ginger, pepper, and lemongrass, bring to boil
- reduce fire to simmer, and add duck, garlic
- use a soup ladle, pour sauce over duck to cook the exposed portion
- turn the duck over every 15 minutes and cook for about an hour
- add water if it gets too dry
- cut and serve!
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.
August 14, 2011
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
- pork belly (or ribs, or chicken wings, etc)
- 3-4 cubes of nam yu
- black or white pepper to taste
- 2 egg white
- oil for frying
the same recipe works great with chicken wings too
- marinate pork or chicken with nam yu and pepper for at least 1 hour, the longer the better
- heat up cooking oil
- dip the pork/chicken into egg white, then flour (or corn flour) before deep frying
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.