Kung pao chicken is dish that is familiar to many of us, especially those who have spent some time ordering for a single serving Chinese “tai chao” dish around Klang Valley. It is coincidentally also a dish that is pretty simple to prepare on your own, as I have shared before some 15+ years ago.
kung pao chicken sweet potato recipe
Today, I want to share a slightly tweaked version of this traditional dish, by incorporating some sweet potato that I’ve gotten my hands on. Here I present to you – Kung Pao Chicken with Sweet Potato! (I know, I could be more creative with the naming, like Sweet Earthy Phoenix combo or something…)
Check out the video of the recipe below:
2 quarter chicken legs (or other parts if you so prefer), cut into bite sizes, deboned if possible
1-2 sweet potato, cut in small chunks
half cup cashew nuts (optional)
1/2 clove garlic
1 inch ginger
1/2 dozen dried cili
3-4 cili padi (optional)
1.5 table spoon dark soya sauce
1 table spoon soya sauce
2 table spoon dark vinegar
heat up cooking oil
start with ginger, garlic, and cili (both)
add cashew nuts if they’re not toasted, stir fry till fragrant
add chicken and sweet potato together, cook for 5-7 minutes
add sauce, and stir for additional minute
put on some spring onion or cilantro before serving (optional)
This on-going Covid-19 situation has certainly brought out some kitchen creativities in some of us, isn’t it? Not to be left behind, I think I’ve slightly outdone myself with this … Japanese style Saba Fish Rice Bowl, and here’s how you can make your own at home too.
I use a sous vide machine to prepare the fish, but grilling or pan fry will work almost just as well.
Japanese style rice bowl, with plenty of greens & reds
Without further nonsense, here’s the ingredients you need for this bowl, you can also certainly feel free to substitute certain items as you see fit, some of these are for optics more than tastes alone.
Ingredients for 2 bowls:
2 pieces of saba fish fillet, frozen will work just as well
cherry tomatoes, half a dozen, cut in half
a handful of broccoli, cut into thin slices
fried garlic, 3-4 cloves
a stalk of spring onion, chopped
butter, 2 tablespoon
Japanese 7 spice powder
1 cup rice (Japanese rice preferred)
optional – shiso leaf (I used sweet basil cos that’s what I had), and a tablespoon of fish roe
sous vide style saba fish, a torch is useful
Sous vide fish fillet for 20 minutes at 50 Celsius (122F)
in the mean time, sauté garlic till crispy
then sauté tomato and broccoli with butter
once fish is done, slice into bite size, and use torch to score the skin
arrange everything on a bed of rice and then sprinkle on some 7 spice powder
I think this was one of the prettiest rice bowls I’ve ever assembled, was quite delicious to eat as well as it supposed to be somewhat of a healthy meal. I think this calls for me buying more frozen saba fish!
To be frank, I never did grow up with pork belly with salted fish dish, I supposed it was a dish that wasn’t particularly popular up north in Penang where I grew up, that or my family was not privy to the greatness of this combination during that time.
I am a fan of kuih teow soup, and often said that it is a Penang hawker dish that is under represented in Klang Valley, taking a backseat to the more popular char kuih teow, prawn mee, and laksa alike. So yah, during this MCO period, I do start to miss having it, hence I made it a point to re-create a version of my own the other day with some leftover pork bone radish soup that I had the other day.
Here’s how you can do yours too with this simple recipe.
soup stock (I used leftover pork base radish soup, you can use chicken soup too)
pork belly meat (chicken/duck are good too)
beef ball/ fish ball
cili padi and soya sauce as condiment
cook the meat in soup stock till soft
remove and cut into bite size
add kuih teow in soup and cook for a minute or two
add bean sprouts
serve with spring onion on top
a dash of garlic oil and lard would work well here too (I didn’t have)
This turned out to be quite wholesome and comforting, perfect for warming up the tummy.
The days of cooking at home continues, and for someone like me who grew up on an island, fish is always a very familiar ingredient on the table, and when you have fresh seafood, the best way to prepare them is almost always by steaming.
Today’s recipe involves a block of fresh garupa fish filet from one of the local grocery stores, and instead of just normal steaming, I’m adding a bit of a twist – with BRAND’S Essence of Chicken.
I actually got the inspiration from this dish slightly more than ten years ago at Yap Yin & BKT restaurant in Seri Kembangan with their steamed haruan fish dish. The recreation for today is slightly different and simplified. Without further ado, here we go
1 block fresh garupa fish filet
1 bottle BRAND’S Essence of Chicken
1 inch ginger, sliced
1/2 glove garlic, diced
1 tablespoon soya sauce
salt to taste
clean and dry fish, salt it lightly
placed ginger both above and under fish in steaming bowl
pour BRAND’S Essence of Chicken + soya sauce
steamed for 10-12 minutes (depending of fish thickness)
separately fry garlic till golden brown
use garlic & spring onion as garnish, serve while hot
The result is a dish that’s also full of nutrient and also yummy to eat. Try it!