Category / Poultry
Have you ever heard about this term – “the curse of knowledge”?
The curse of knowledge is a cognitive bias that occurs when an individual, communicating with other individuals, unknowingly assumes that the others have the background to understand (wikipedia)
It is something I am always aware and try not to fall into when building this website, so for those of you who thinks this silly little recipe is too simple, well, there maybe others who could benefit from this.
So, I present you the very first dish I ever attempted as a kid, back when I was still in primary school – the Chinese style Omelette.
- two eggs
- 2 red onions (small size), or 1 big ones, sliced
- cooking oil
- salt, pepper to taste
- heat up frying pan with cooking oil (1 tablespoon)
- throw in and cook onion till they’re soft, add a pinch of salt too
- add in egg that’s pre-scrambled in a bowl, add some white pepper if desired
- flip when one side is cooked
- ready to serve!
I loved this dish so much as a kid, mom would make it probably almost weekly, and it goes very well especially with porridge as well, probably why this was the first dish I ever attempted as a kid (was a failure cos I put onion and egg the same time).
Try it yourself!
After almost a month of staying at home, the craving for curry finally prompted me to made one for myself. Initially I thought about using one of those pre-mix curry paste, but what’s the fun in that, right?
So here’s how you make curry chicken from scratch, a process that’s not exactly difficult, though it can be slightly more tedious than the usual simple recipes you see on this blog.
- 1/2 chicken, small, chopped to chunks
- 3 stalks lemongrass
- 4 red onions
- 1 clove garlic
- 1 inch ginger
- curry leaf
- 1 box coconut milk
- chili paste (or you can blend fresh chili + dried chili too)
- 3-4 potato, parboiled (boil for around 10 mins, then remove skin)
- lemongrass, ginger, onion, garlic, chopped n blend
- fry with oil till fragrant, add cili paste
- add chicken to fry for a few mins
- add santan and simmer for half hour
- add parboiled potato for 5 mins
- decorate with mint.. Optional of course
To be perfectly honest, I was quite pleased with the result. The curry was thick, flavorful, and went really well with steamed rice. Try it yourself!
I’ve always enjoyed some good old fashion herbal soup, and since we’re in this corona virus lock down period (yes, many years later we’ll all still remember this wonderful Q2 of 2020..), going to Keong Kee at Pudu is out of the question, so home cooked it is then!
I got the inspiration of making this herbal coconut chicken soup off an insta story post of someone I followed (sadly can’t remember who). Recipe turns out to be rather simple and straight forward, here goes.
- one coconut (you can get this from grocery store)
- a few small pieces of chicken
- a small chunk of ginger
- goji berries
- solomon’s seal (or other herbs)
- salt and pepper to taste
- empty out the coconut and put all ingredients within
- add back coconut juice (or water if you’ve already drank the juice like I did)
- double boil (steaming essentially) for 2-2.5 hours on low heat
- alternatively, pressure cooked for 20-25 minutes
- salt to taste and ready to serve!\
It was a surprisingly easy to prepare meal, and definitely something that I will do again. Now maybe I need a coconut tree…
Check out more simple recipe here.
Following the previous recipe on soya chicken dish made with Angel soya sauce and Angel Oyster sauce. I thought of trying out a recipe with their Sriracha hot chili sauce. I was browsing reddit just happened to came upon an entry on GifRecipes featuring roast chicken that uses sriracha sauce as seasoning, so I thought, why not try something similar?
So here is my roast chicken with Angel Sriracha hot chili sauce recipe.
Angel Sriracha hot chili sauce, chicken, and other ingredients
- 4-5 tablespoon of Angel Sriracha hot chili sauce
- 3 tablespoon equal portion of brown sugar
- 2 chicken quarter (leg part)
- 1 bulb of garlic (dice)
- 2 red onion
- 100 gram shiitake mushroom (optional)
- 2-3 tablespoon of butter
- 1 potato
- 1 sweet potato
- 1 slice of pumpkin
- olive oil
- salt & pepper
brown the chicken with butter on a hot frying pan
Cooking instructions (side):
- cut the root vegetables into cubes and put in baking pan
- add olive oil, salt, and pepper
- heat up oven to 200 Celsius and bake for 35 mins
It’s good to start this first and put it in oven, take the additional 15 mins or so to prepare for the main dish and have everything in the oven done at the same time since the chicken will take some 20 minutes in the oven.
mix sriracha hot chili sauce with brown sugar to apply on chicken
Cooking instructions (main dish):
- heat up frying pan with butter
- pan fry the chicken on all sides till skin is slightly brown, remove to oven pan
- next, fry garlic, onion, capsicum, and mushroom
- arrange everything in the oven pan
- mix Angel sriracha hot chili sauce with brown sugar, carefully use the sauce to cover chicken
- place everything in oven for 18-20 minutes at 200 Celsius
roast chicken with sriracha hot chili sauce & sides
Mix all up in a plate and serve!
I found that Angel Sriracha hot chili sauce is probably slightly spicier than those I’ve had before, and that suits me just fine. With brown sugar and oven heat treatment, the sauce gave the roast chicken skin a pretty sweet and spicy note which compliments the meat very well. There’s no condiments on the side necessary at all for this dish. I’m glad that it worked out pretty well.
You can always modify the side dishes a little to suit your need for this dish, give it a try!
For more about the sauce, check out www.bidorkwongheng.com
When it comes to a Malaysian kitchen, soya sauce and oyster sauce are some of the most important ingredients for cooking. I must admit that I used to be one of those people who doesn’t think twice and choose the closest shelve at the grocery store when buying those sauces. What I failed to realised tho, is that these sauces aren’t make alike at all.
Last week, I was given a few bottles of some of our favorite sauces by Bidor Kwong Heng to try out – Angel Soya Sauce, Angel Oyster Sauce, and Angel Sriracha Hot Chili Sauce. These sauces are made from non-GMO ingredients and obtained international food safe certificates.
I’m made a couple dishes with these sauces in their ingredients to try them out. First – soya sauce chicken.
Bidor Kwong Heng’s sauces with ingredients for soya chicken
- 3 table spoon Angel Soya Sauce
- 3 table spoon Angel Oyster Sauce
- 1 quarter chicken (leg part)
- one bulb of garlic, peeled
- 5-6 slices of ginger
- star anise (optional)
- 1 cup water
- 2 tablespoon cooking oil
first, mix Angel soya sauce and oyster sauce in equal portion
- mix soya sauce and oyster sauce in a small bowl with 1 cup of water
- heat up cooking oil and fry garlic, ginger, and star anise till fragrance
- add everything and simmer for 20-25 minutes with lid cover, flip the chicken half way
- enjoy while hot!
Soya Chicken with Angel Soya Sauce & Oyster Sauce
The dish turned out pretty good, Angel soya sauce and oyster sauce did a good job in adding a hint of complexity with its umami while not being overly salty. The chicken goes best with porridge especially if you mix the sauces all in. Enjoy!
For more about the sauces, check out www.bidorkwongheng.com