Tag / chicken
It’s been a while since I last made a recipe entry to this blog. I’ve recently started cooking again, trying to make it at least once a week, reminding myself there’s a reason why the kitchen was renovated a couple years back.
This very simple soya sauce chicken recipe was taught to me by Haze’s aunt, who cooked for us a couple weeks back. If you get it right, and it’s easy to get it right, the resulting chicken is tender, juicy, and absolutely delightful to go with steamed rice. I recommend having sambal balacan as the accompanying condiment.
chicken, Chinese cooking wine, cooking oil, soya sauce
In this example, I only used two quarter chicken (thighs) because it was only for Haze and myself. The original recipe calls for a whole chicken. Increase the portion of ingredients appropriately.
- 2 x chicken thigh with leg piece
- 1/3 cup Chinese wine (1 cup for whole chicken)
- 1/3 cup cooking oil
- 1/3 cup soya sauce
- 1 teaspoon starch (windmill brand)
soya sauce chicken, easy to prepare and delicious to eat
- put chicken in a pot or wok with lit
- add Chinese wine, soya sauce, and oil
- simmer in low fire with lit closed, turn over the chicken every 10 minutes for 40 minutes, add some water if liquid gets too low
- cut the chicken and placed on a plate
- add starch into the remaining sauce and stir for a minute
- pour sauce on chicken
More recipes can be found under KY Cooks category. Enjoy and happy cooking!
Peruvian food isn’t exactly one of the more popular foreign cuisines in Malaysia. Prior to visiting Peruvie Peruvian Grilled Chicken at TTDI, my previous experience in this brand of food consists of the lone visit to the Peruvian Gastronomy Week at Ritz Carlton.
Peruvie at Taman Tun Dr. Ismail
The restaurant took over the bulk of the premise previously occupied by Penang Village at Lorong Rahim Kajai 13, which is conveniently located behind Maybank and Hong Leong Bank at TTDI. Parking isn’t usually a painful affair.
Inside, a small open kitchen sits at the corner. The interior is decorated with many quirky cultural artifacts that I presume have something to do with the South American country one of my colleagues came from.
grilled chicken with two sides, not the most original idea but it works
The menu is pretty similar to those you find at Nando’s. Ala carte 1/4, 1/2, or whole chicken (RM 9.90, RM 18.90, RM 36.90), and chicken with 2 side lines (RM 15.90 for 1/4, RM 24.90 for 1/2).
The sides to choose from includes fries, corn coconut rice, garden vege, coleslaw, potato salad, butter sweet corn, tomato & cucumber salad, and fresh salad.
Other than grilled chicken and sides, there are several extra dishes you can order here. Chicken soup, sausage, chicken salad, and burritos are among those items, we didn’t try any of those though.
love the sauce at Peruvie
The grilled chicken took probably 15-20 mins to get ready, and I assume this is because they only started cooking when you order. I find the taste of chicken and its marinate to be not entirely different from satey, which to me, is a good thing. The meat were tender and skin flavorful with a strong hint of spices, but it isn’t spicy.
There isn’t any complains from me when it comes to the sides either, though I’d love to have more variety of potatoes to choose from since that is supposed to be a hallmark of Peruvian cuisine. I’m quite sure Peruvie is one of these places where I don’t mind visiting again, so if you’re into some grilled chicken that isn’t Nando’s or Kenny Rogers, this is a place to check out.
Peruvie Peruvian Grilled Chicken
1, Lorong Rahim Kajai 13,
Taman Tun Dr Ismail,
60000 Kuala Lumpur
GPS: 3.153722, 101.622639
Tel: 03-7725 7223
My colleague Sheng and I were at Pertama Complex yesterday to check out some riding gears, so we thought KFC would be the best option for lunch there. I was telling him about Zinger Double Down that I was fond with (low carb diet?) and prepared to order that for my meal.
That’s where I found out that it’s already off the menu, to be replaced by probably the first non-fried chicken dish from KFC – the paper wrapped chicken that they called Golden Wrapped Chicken.
probably the first non-batter fried KFC chicken dish?
There are two sets to choose from, one with a side of bun and mash, the other with butter rice. I picked the latter, who eats ‘ji bao kai’ (纸包鸡) with mash potato anyway?
The set goes for RM 12.50 including tax, and gets you a quarter chicken, the above mentioned sides, and a large soft drink. I asked for drumstick piece (aka dark meat).
tasted better than I expected, I liked it
To be honest, I liked it! The chicken was well marinated and carries a strong hint of black pepper and a trace of mushroom flavor, the bed of corn gives it a note of subtle sweetness as well. The butter rice was very similar to chicken rice, but softer in texture.
I don’t know how long this dish is going to be at KFC but I hope they are going to keep it for the long haul, it provides alternative to their usual batter fried chicken that can be quite ‘heaty’.
For your info, the most famous paper wrapped chicken in Klang Valley is at Restaurant Leong Ya, Balakong.
Suki-Ya Shabu Shabu at Pavilion has been one of the more busy restaurants located at Pavilion’s Tokyo Street ever since it’s inception a couple years ago. I’ve meant to give it a try for the longest time, but it’s always been packed, and I’ve only recently lunched there thanks to arrangements (ie: advanced booking la) by my colleagues.
Suki-Ya at Pavilion, there’s almost always a queue
Suki-Ya brands itself as a restaurant that offers modern healthy choices. The outlet at Pavilion isn’t exactly big, but I like the cozy ambiance and the very clean interior.
They have an ala-carte menu on top of shabu-shabu (or Japanese steamboat), but we stuck to the basic this time and only tried the default buffet, priced at RM 29.80 per adult for a maximum of 2 hour dining period. Dinner would cost an additional RM 10. Any extra time over the 2-hr block is priced at RM 3.50 per 15 mins.
Kinda sounds like paying for parking.
there are 4 types of soup to choose from
Like many steamboat places, Suki-Ya offers several choices of soup – the classic shabu-shabu that is light, sukiyaki that carries a hint of sweetened soya sauce taste, miso which is a little on the saltier side, and kimchi, one that carries a bit of a kick.
We chose shabu-shabu and kimchi since you’re allowed to split the pot.
Pro tip: Always start off with milder tasting soup so as to not overwhelm your palate too early.
beef, lamb, chicken, and the “healthy bar” full of veges and more
There are three choices of meat you can choose, and the waitress will happily serve as many plates of them to your table as you request. Do note that any wasted food carries additional charges though.
The chicken, beef, and lamb were all thinly sliced and served frozen. The beef only requires a quick 10 second dip to the boiling soup, while I’d advice to leave beef and chicken in for a little bit longer. They tasted pretty good with some dipping sauce.
we had a great time, thank you for lunch, HL
The “healthy bar” offers some 30 types of vegetables, tofu, mushroom, fish balls, and even clams. These are really mainly the healthier choices – food with less fatty contents. They are somewhat less luxurious, but for less than RM 30 I think it’s plenty good value for money, and you’d likely not over eat that much.
It’s not difficult to see the success of Suki-Ya and that long queue outside the restaurant on daily basis. If you are to visit them, I’ll advice to call and book ahead.
Other than Pavilion KL, Suki-Ya branches can be found at Paradigm and Mont Kiara Mall.
Suki-Ya @ Tokyo Street
6.24.04, Level 6, Pavilion
Jln Bukit Bintang
GPS: 3.148872, 101.713368
Tel: 03-2141 4272
A couple of weeks ago during one of those days where my regular lunch colleagues were nowhere to be found, I decided to do a bit of exploration around Bukit Bintang looking in hope of finding something out of the usual lunch options.
drunken chicken noodle, with fried egg as extra
After seemingly forever, I found myself wondering towards almost the end of Jalan Alor, and this is when I noticed quite a few people seated under colorful beach umbrellas enjoying something that smells pretty good.
And so I walked into Beh Brothers restaurant and stood in front of the one busy hawker stall – Sister Drunken Chicken Noodle.
Upon the operator’s recommendation, I ordered the drunken chicken noodle, with egg as extra.
it’s hot, long wait, and expensive, but I’ll come again, yums!
It took a good 20-25 minutes before my bowl of drunken chicken mee is served, and for a hawker dish at a kopitiam, it was a pretty pricey RM 12 too.
Then I smell it, and took a spoonful of soup into my mouth. It was laden with sweet, sweet taste of Chinese wine, the noodle was soaked with the very same sweetness, and there were intestine, chicken, liver, and plenty of those ginger too. It turned out to be better than expected, it was the best drunken chicken noodle (or soup) that I’ve tasted. By the time I was done the bowl was practically dry of all the rice wine broth.
The fried egg was an interesting addition to the dish but I think something that can be omitted without sacrificing anything.
The stall operates for breakfast and lunch crowd, and they have other options like fish, prawn, pork, and even frog. Looks like I’ll go there again pretty soon.
Beh Brothers restaurant
(right behind PapaRich)
Jalan Alor, Kuala Lumpur
GPS: 3.14528, 101.70829