Tag / cooking
During my stay in the US of A for more than 4 years, I’ve came across a few local dishes that were new to me. While there are many famous American dishes such as steak sandwich, clam chowder, good old fashion hot dogs and such that you can find in many restaurants, there are some that for all practical reasons, you hardly get them outside the country unless you make them yourself.
One of these dishes is a party snack called devil’s egg, and I’m going to show you how to make them.
first, make some hard boiled eggs
I made these for a home BBQ session with the Maldives diving friends and some colleagues a few weeks ago and the reception was pretty good. It would have been better if I didn’t have to substitute paprika with curry powder, but sometimes you have to make do with what’s available in the kitchen.
Anyway, here goes.
- chicken eggs (I made 14)
- 1/2 cup mayonnaise
- 2 tablespoon mustard
- salt & pepper to taste
- paprika for garnishing
- 2 tablespoon sweet pickle relish (optional)
remove egg yolk & mix with seasoning
Instructions for hard boiled eggs:
- put eggs in a pot of cold water (cover up the eggs by 2 cm), this prevents egg from cracking
- adding a pinch of salt will allow easier peeling of egg shell later
- bring to boil
- cover the pot and turn off heat wait for 12 minutes
- remove egg and peel the egg shell under cold running water
Instructions for devil’s egg:
- cut eggs in halves
- remove egg yolks and place in mixing bowl
- add mayonnaise, mustard, and pickled radish (optional) to egg yolk, and mix with a fork
- add salt & pepper to taste
- carefully fill egg whites evenly with mixture
- garnish with paprika, and you’re done
mix it back and sprinkle some paprika, serve!
As this is not a hot dish, you can keep it in the fridge and prepare it earlier before the party starts, best consume within the same evening though.
Enjoy! Check the category list under “cooks” for more easy cooking recipes from yours truly.
One of the activities we participated in while at The Datai Langkawi (see blog post) was a fun session on cooking conducted by the two chefs who are specialized in Thai cuisine at the beautiful hotel.
The session took place at the Thai Pavilion, a semi-open air restaurant that’s built on stilts and situated by the main swimming pool.
learning some tricks from the chef
Here are the two recipes you might fine useful to add to your cooking repertoire.
Our first dish was goong phad keemao, or fried drunken prawn. While the name might suggest that this dish involves alcohol, it actually wasn’t the case. Here goes:
- prawn (250 gram)
- fresh cili padi (8 gram)
- onion (20 gram)
- tomatoes (20 gram)
- galangal (20 gram)
- lemongrass (10 gram)
- cooking oil (30 ml)
- garlic (10 gram)
- kaffir lime leaf (2 gram)
- thai basil leaf (5 gram)
- oyster sauce (30ml)
- fish sauce (15ml)
- pepper powder to taste
the drunken prawn doesn’t use any alcohol, halal version
- heat oil in wok, then add garlic, chili, onion, and stir together
- add prawn, galangal, lemongrass, pepper, stir till prawn is half cooked
- add oyster sauce, kaffir lime leaf
- add chicken stock (or plain water if you don’t have chicken stock) and Thai sweet basil
- adjust saltiness with fish sauce
- serve while hot
you can cook the tomyam in either clear or “red” version
Next is arguably the most famous Thai dish of all time – tomyam gai. We made the chicken version here, but you can substitute with prawn, squid, or other seafood as well.
- chicken breast sliced (60 gram)
- galangal (10 gram)
- lemongrass (10 gram)
- kafir lime leaf (5 gram)
- abalone mushroom (20 gram)
- tomyam paste (10 gram)
- fish sauce (10 ml)
- lime juice (10 ml)
- chicken stock (150 gram)
- coriander leaf (5 gram)
Haze, KY, and WeiZhi showcasing our dishes at The Datai Langkawi
- boil chicken stock with galangal, lemongrass and tomyam paste in small pot (leave out tomyam paste if you want clear version)
- let the ingredients reduce a little, then add chicken, abalone mushroom, and kaffir lime leaf
- let cook for another 3-4 minutes
- season with fish sauce and lime juice
- add coriander leaf before serving
After the cooking session, we sat down and had our dishes with some steamed rice. There was also some Thai dessert and white wine to complete the course. It was pretty fun and now I do think I should slot in cooking classes whenever I travel to other places. These recipes are pretty easy to follow, I’m pretty sure I’ll make them at home.
Datai was such an awesome experience, I miss it already.
Chicken is one of the cheapest meat to buy and also one that most everyone eats. We tend to use it as one of our ingredients whenever we cook, so trying out a different recipe from time to time is paramount to giving life the pleasure of variety (Haze was starting to complain that I cook soya sauce chicken [simpler version] too often).
Today’s recipe is a pretty simple ginger wine chicken with sesame oil, for those who prefer the halal version, feel free to omit the Chinese rice wine, I believe it won’t affect the taste too much.
The dish has a sweet and savory taste, with a light brownish that goes very well with rice. The chicken should be succulent and not over cooked, this feat is obtained by the use of corn starch. The inclusion of ginger also gives it a sweet aroma and add to the overall warmth of the dish.
It takes about 20 minutes to prepare and another 15-20 minutes to cook. Portion here is good for two person.
1/4 chicken, corn flour, ginger, spring onion
- 1/4 chicken, thigh & drumstick (or boneless breast meat), cut to bite-size chunks
- 1 tablespoon corn starch
- 2 inches ginger, sliced
- 3-4 stalks of spring onion, cut in 2 inches
- 2 tablespoon cooking oil
- 1 tablespoon sesame oil
- 2 tablespoon Chinese cooking wine
- 1 tablespoon soya sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 cup water
- salt & white pepper to taste
fry, then simmer in low heat with all the sauces
- mix chicken with corn starch and a tablespoon of cooking oil, set aside for for 10-15 minutes
- heat up frying pan with oil, add ginger
- when ginger starts to emit aroma, add spring onion
- stir for 30 seconds, then add chicken
- when exterior of the chicken starts to brown, add all other ingredients
- simmer for 10-15 minutes in low heat, add water if base gets too dry
- ready to eat!
simple ginger wine chicken, classic Chinese dish, goes well with rice
The dish turned out pretty good, the sauce goes very well with steamed rice, and I like to have the chicken with a side of soya sauce and chili padi.
I have more recipes on the blog, hope you enjoy!
It’s been a while since the last recipe post, so for this 1,500th post on this blog, lets take a look at the lotus root soup recipe, one of the easiest, homey soup to prepare. This is the same lotus root soup you often get at steamed soup & clay pot chicken rice places.
ingredients: pork (or chicken), lotus root, dried red dates
This recipe is for 2-3 bowls of soup, increase/decrease everything to suit your need.
- one section of lotus root, shave off the skin
- 8-10 dried red dates
- 150 gram of pork (or bones, or chicken carcass)
- water, salt & pepper for seasoning
cut into slices and serve
- separately boil the pork for a minute or two to remove impurities
- have enough water in the pot to cover all ingredients, boil in slow heat for 1-2 hours
- retrieve lotus root, slice 1/2 cm thick
- add salt & pepper to taste
- ready to serve!
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!