Tag / cooking
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)
- kuih teow
- spring onion
- bean sprouts
- 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
- some wolfberries
- 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!
Check out more simple recipe here.
When I was young, mom always made sure that there’ll be one soup dish in every meal. Usually it’s something like.. 1 meat, 1 vege, 1 soup, balanced diet, like it should be.
One of the easiest and fastest soup to cook would be bayam, a vegetable that can be obtained rather cheaply here in Malaysia. So here goes my simple recipe of the day – bayam soup with ikan bilis.
- a handful of ikan bilis (dried anchovies)
- a few bulb of garlic
- some wolf-berry
- bayam vegetable
- 1.5 liter of water
- Boil ikan bilis + garlic + wolf berry for 30 minutes
- Add bayam for 1 minute
- Add salt to taste, maybe some pepper
- Ready to serve, additionally you can also stir and egg or two prior to serving for extra protein
There are some recipes calling for discarding the anchovies, but I believe in not wasting perfectly fine food, especially since I bought these from Kota Kinabalu’s Filipino market, which is of pretty decent quality.
Check out more simple recipe here.
A week ago we bought three garupa fish for something like RM 25 from the Meru Pasar Malam nearby, and since we’re going to have to eat the same fish on three different occasions, it was an opportunity to try out different recipes.
I vaguely remember that we bought some fermented beans (tauchu) over CNY cos my brother had used it as a “secret ingredient” in his version of jiu hu char, so it was time to experiment on a version of garupa with tauchu dish.
raw ingredients – fish, tauchu, onion, garlic, ginger, chili padi
Thankfully, the version I ended up cooking based on what we had in the pantry and fridge ended up rather delicious, so I’m penning it here for my own future reference. As always, you’re more than welcome to try it out yourself, and if you do, let me know how it turns out.
- one medium size garupa fish (siakap/barramundi should work too)
- a couple of onions (sliced)
- half a clove garlic (chopped)
- an inch of ginger (strips)
- 2 tablespoon of tauchu
- 2-3 tablespoon of cooking oil
- half a dozen chili padi, green or red
sautee everything minus the fish
- heat up cooking oil and then stir fry everything except the fish
- once fragrant, add 1.5 cups of water
- bring water to boil, then add fish
- lower the heat, let simmer and cover for 10-15 minutes (depending on thickness of fish)
- serve while hot
simmer & steam for 10 minutes and you’re done
As fermented bean is already quite a salty product, salt is not needed in this cooking method. The result is a simple fish dish that brings out the natural taste of seafood while having a sauce base that’s flavorful with a bit of a kick. Goes really well with rice. Will not hesitate to use this recipe again.
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