JAPANESE CURRY

Japanese Curry

When I tasted the Japanese Curry for the first time,

I find it something different, 

though not really outstanding,

especially I am so used to our local curries which are savoury and spicy.

Nevertheless, it is acceptable to me because

I prefer food that is slightly on the sweet side.

As for the colour of the gravy,

it is darker compare with its counter parts.

However, the colourful vegetables added has brighten it up all together!

Special thanks to Kenneth Goh's  recipe.

I have adjusted it to my taste:

(A) Curry Roux

mix all ingredients together:

2 Tbsp garam masala

1/2 Tbsp curry powder

1/2 Tbsp coriander powder

1 tsp chilli powder

1/4 tsp black pepper powder

2-3 Tbsp water

(B) Japanese Curry

45g cooking oil

1 cup chicken meat, cubed

1 cup big onions, cubed

1/2 cup green peas (I did not use)

3/4 cup carrots, cubed

3/4 cup potatoes, cubed 

2 cups water

1 tsp sugar (to taste)

1/2 tsp salt (to taste)

1/2 tsp plain flour (thickener)

Method:

1) heat oil in a frying pan, add the curry roux mix

2) at low heat, fry until aromatic, and oil will appear at the sides of the pan

3) when the mixture becomes 'light', add the onions to fry until soft

4) add chicken, potato and carrot cubes, stir fry for 2-3 min

5) add 2 cups water and allow to simmer until tender

6) add green pea, if using, salt & sugar to taste

7) sprinkle 1/2 tsp plain flour, and stir to mix in

8) allow to sit for awhile for flavour to develop before serving

BLACK HAIR HERBAL TONIC

Black Hair Herbal Tonic

is nice to drink as a soup, nice & sweet!

It is good if you want a thicker, black and shiny hair!

To me, it doesn't really matters whether it helps or not, 

the soup is nice to drink!

It is boiled with the following

'BLACK' ingredients:

Black Hair Herbal Tonic

Herbs:

20g Heshouwu

50g black beans, soaked

3 black date or red dates, halved

1-2 dried mushrooms, soaked & cleaned

15g black fungus, soaked & cut smaller

3 longan

20g wolfberry

Either: 1/4 kampong chicken or

            1 black chicken or

            300g spare ribs

1 litre or more boiling water

Method:

1) All herbs, except wolfberry, into the slow cooker

2) pour in 1 litre (or more) boiling water

3) slow cook on 'HIGH'

4) when boiling, add meat & wolfberry, continue to cook on 'HIGH'

5) After 2 hours of boiling, set on 'LOW' to simmer until ready to serve.

Note: can be served with or without 'salt'

EASY BRAISED CHICKEN FEET NOODLE

Braise chicken feet noodle looks yummy and complicated.

No worry,
braising chicken feet is not too difficult afterall if you know the way.

The beauty of it, is you can braise it and keep it for the next day.

In fact it tastes better after sitting in the fridge.

This is the braise chicken feet prepared ahead

Do you like a no fuss recipe?

Easy Braised Chicken Feet

7 pairs chicken feet, cleaned & chopped 1/2

3 mushrooms soaked overnight & 1/2ed or 1/4ed

2 sea cucumber, soaked and cleaned & softened

2" cinnamon sticks

3 star anise

5 dried chillies

1 large clove galic, whole wedges

few slices ginger

some pepper seed

soya sauce, salt & sugar to taste

dark soya sauce for colour

1) heat up a little oil in a pot, fry the ginger until fragrant

2) add mushroom and sea cucumber & briefly fry

3) add enough water, allow to simmer until mushroom & sea cucumber are softened

4) add chicken feet and the spices and continue braising

5) when done, add soya sauce, both light & dark, salt and sugar to taste

Ideas to serve

1) I have opened a can of abalone to serve with it.

    Just slice the abalone & warm the pieces in the hot gravy.

    cooking it will toughen the abalone!

2) pour the braised chicken feet over the plate of cooked noodle.
    Remember to sprinkle some fried shallots and spring onions for added flavour

TAMARIND CHICKEN

Tamarind Chicken
has a sweet and sour taste
with aroma of turmeric and not spicy!

Do not forget to cook more rice as it is very appetizing.

I have adapted this recipe from
Shirley Ong Geok Mooi's Assam/Tamarind Chicken.

Tamarind Chicken

2 chicken drumstick, chopped into bite size

2 Tbsp oil

1 big lemongrass, smashed

1/2 tsp tamarind paste

sugar & salt to taste

Rempah:

blend together

1-2 dried chilli, soaked in boiling water to soften

8 shallots

4 pips garlic

3/4" fresh fresh turmeric

1. heat up oil in a kuali, add the rempah & fry until fragrant

2. add lemongrass & chicken pieces, fry until chicken pieces shrink

3. add some water and allow to simmer until cooked

4. add tamarind paste, salt & sugar to taste

Note:

I have replaced the fresh turmeric with turmeric powder

so the colour is not so bright.

TURMERIC CHICKEN

Turmeric
is a commonly used spice in Asia countries.
It is also used in Traditional Chinese Medicine and Ayurveda.

It has an active substance known as Curcumin.
And Curcumin is found to be among the most effective anti-inflammatory compound in the world.
It speeds up wound healing.

Curcumin is also used by rheumatoid arthritis patients
because of its pain-reducing characteristics.

Perhaps you may like to have a look at the extract from Dr. Josh Axe

After reading all the benefits of Turmeric
are you anxious to cook this?

Turmeric Chicken

tastes good if it is dry and crispy

It tastes even better 

if fresh turmeric is used

when you do not mind your fingers, knife & chopping board turn yellow

Turmeric Chicken

1/2 chicken, cut into bite size

2-3 tsp turmeric powder

2 tsp sugar
salt to taste

3 Tbsp sesame seed oil/cooking oil
1/2 egg, beaten
2 tsp corn flour

1) marinate chicken with turmeric powder, salt & sugar
    leave aside for 1/2 hour or more

2) add beaten egg & corn flour to the marinated chicken
3) heat up oil in a frying pan
4) add chicken pieces and fry until cooked

Notes:

1. egg & corn flour is added to make the chicken tender
2. if you can poke through the the chicken pieces with a chopstick, it is done.

OYSTER SAUCE CHICKEN

Oyster Sauce Chicken

A simple but satisfying dish

Oyster Sauce Chicken

1/2 chicken, cut into bite size

6-8 slices old ginger

1 Tbsp cooking oil

1 tsp sesame seed oil

2 Tbsp oyster sauce

sugar, salt & pepper to taste

1. heat up cooking oil in a frying pan

2. add ginger slices & fry until fragrant

3. add chicken pieces & stir fry 

4. add sesame seed oil & continue frying until chicken meat shrinks

5. add sufficient water, cover & allow to cook until chicken is tender

6. If gravy dries up, add more water. 

7. Add sugar, salt & pepper to taste

8. serve when done

PAN SEARED HONEY CHICKEN

Pan Seared Honey Chicken

Love these sticky honey chicken?

Love it juicy and sweet?

Try this easy honey chicken.

It is done over the stove.

Pan Seared Honey Chicken

1 chicken thigh, de-boned and seasoned with 

    salt & pepper &

    1/2 tsp garlic, crushed.

1-2 Tbsp cooking oil

For sauce, mixed together

1 Tbsp honey

3 Tbsp water

1/2 tsp vinegar

1/2 tsp soy sauce

sugar to taste

dark soy sauce for colour, optional

Method:

1. heat up oil in a pan, sear chicken thigh on both sides until golden & cooked through

2. remove, cut into bite size & arrange in original shape

3. heat up the same pan again & pour in the sauce to cook

4. when it starts to sizzle, slowly slide in the chicken pieces to absorb the sauce

5. increase heat to reduce the sauce as it thickens

6. dish up the chicken carefully, and drizzle the sticky sauce over it

7. garnish and serve

PAN SEARED LEMON CHICKEN

Pan Seared Lemon Chicken

I have come across 2 ways of cooking Lemon Chicken, 

(i) Crispy, deep fried in batter

(ii) Pan Seared

I choose to cook the later one because it is easy and healthy!

It is done by simply pan seared the chicken leg

and 

drench in sweet and sour lemon sauce!

This is the pan seared chicken leg.

Pan Seared Lemon Chicken

1 chicken whole leg, de-boned

1/2 lemon
      - lemon peel, sliced thinly or grated
      - juiced, 1-2 tsp depends on your liking
1/2 tsp garlic, minced
2 tsp sugar
salt and pepper to taste
soya sauce for taste & colour
1/2 cup water

Thickener: 1 Tbsp corn flour
                  2 Tbsp water

1) marinate chicken whole leg with salt & pepper for 15min
2) heat up a little oil in a pan, saute' garlic until fragrant, remove garlic
3) place the chicken leg, skin side down to cook
4) when brown, turn over and sear the other side until cooked
5) remove from heat & chop into bite size
6) heat up the same pan, add 2 tsp sugar
7) when sugar starts to melt, add lemon juice and water, allow to simmer
8) add salt, soya sauce & sugar to taste. More lemon juice if you prefer
9) slowly add in chicken pieces & thickener until required consistency is reached
10) enjoy

3 CUP CHICKEN

三杯鸡

San Bei Ji

3 Cups Chicken

originates from Taiwan.
It is made by cooking chicken with sesame oil, soya sauce and rice wine.

It is a popular dish among the Malaysian Chinese.
In Singapore, this dish is available in most 'Joo Chow' Coffee Shops.

九层塔

Thai Basil

has been added to enhance its taste

because Basil has a very distinctive taste,

either you love it or you reject it!

Just like coriander, or Chinese Parsley,

many reject it because of its strong aroma!

If you are keen, here is the recipe:

San Bei Ji

3 parts each of:

sesame seed oil

soya sauce

cooking wine, shaoxing jiu (more if you like)

1 Chicken thigh, chop into bite size

few slices of old ginger

few slices of garlic

dark soya sauce, optional

sugar and salt to taste

some basil leaves, to be added before dishing up

1) while heating up sesame seed oil, add ginger and garlic slices

2) when fragrant, add chicken slices and let cook for awhile

3) turn the chicken over & continue cooking the other side

4) when almost done, add soya sauce, cooking wine & the rest of the seasoning to taste

5) stir fry and allow the liquid to reduce 

6) add basil leaves and dish up, enjoy!

Note:
a) when served in a claypot, it is sizzling and fragrant
b) if basil leaves are not available, scallion or spring onions can be used.

DOUBLE BOILED FOOCHOW RICE WINE CHICKEN SOUP

Double Boiled Foochow Rice Wine Chicken Soup

best served hot.

I love it because the soup is clear and flavourful

and 

the chicken is tender.

Foochow Rice Wine is made from Glutinous rice,

so it may be cooling, 

as such ginger slices are added when cooking with Foochow Rice Wine.

With slices of ginger added

it helps to expel wind from the body too.

This is recommended 

for ladies during confinement.

Of course,

you can remove the skin from the chicken

so that it is not so oily.

If you are interested,

this is the recipe:

You will need:

1/4 kampong chicken cut into bite size

few slices of old ginger

1/4 cup rice wine

1.5 cup water

1) all ingredients into the double boiler and steam for 2 hours until chicken is tender

2) serve hot

FOOCHOW ANGCHOW JIAN BIANG

福州煎饼

FOOCHOW JIAN BIANG

Recently when I was in Kuala Lumpur

my Brother in Law, Doa Ming

brought us to a Foochow Coffee Shop for breakfast.

It was there that I tasted 

a Foochow Bao 

made of angchow chicken.

I love it so much that I started experimenting,

trying to come out with a better version,

hence this

Foochow Angchow Jian Biang.

It is crispy on the outside,

flavourful on the inside.

I love it.

The filling is juicy and delicious.

Here is the recipe if you are keen.

I started by cooking the filling first.

Filling

(A) 1 Tbsp plain flour

       100ml water

(B) 300g chicken meat, cut into cubes

      100g mengkuang, sliced thinly

      1 Tbsp old ginger, minced

      1 plant Chinese Celery

      2-3 Tbsp cooking oil

      1/2 tsp sesame oil

      2 tsp sugar

      2 tsp angchow

      1 tsp salt

      pepper to taste

Method

1) combine plain flour & water & cook to thicken.

     leave aside until required

2) heat up cooking oil, add ginger & fry until fragrant

3) add sesame oil and mengkuang, continue frying

4) add chicken

5) add angchow and the rest of the seasoning and continue cooking

6) some water may be added if it is too dry

7) when chicken is cooked, add the flour sauce to thicken

8) let cool until required

Bread Dough

150g bread flour

40g cake flour

1/2 tsp salt

30g sugar

1/2 tsp dry yeast

30g water

40g fresh milk

10g cream

40g egg

20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours

2) divide dough into 6-8 balls

3) press flat and wrap the filling

4) place on a parchment to proof until double, about an hour

5) heat up a pan at low heat, and place the buns into the pan, cover it

     Make sure the heat is low so that it will not burn. 

6) when the buns turn golden brown, flip over to cook the other side, cover again.

7) serve warm if you want it crispy

LEMONGRASS CHICKEN SOUP

Lemongrass
is widely used as a herb in Asian Cooking.

In Indonesia
lemongrass is extracted to make mosquito repellant.

How many of us are aware that 
Lemongrass is also a Traditional treatment of coughs and cold?

I only know that Lemongrass can expel wind 

& 

it is good to the new mother 

This is usually boiled in soups.

Smashed shallots are sometimes added 

to enhance the effect 
and also for added flavour 

Lemongrass Chicken Soup
1 chicken thigh, cut into bite size (or chicken bones and feet)
3 lemongrass, smashed
4 shallots, smashed

1) all ingredients into the pot
2) add enough water to cover the ingredients
3) simmer until cooked, 2-3 hours
4) serve hot

Note:
Chicken bones and feet are usually used for cooking this soup.
Whereas the meaty parts are used to cook the main course for the new mother

CONFINEMENT SESAME WINE CHICKEN

Confinement Sesame Wine Chicken

This recipe is inspired by Mary Adele Ng.

Mary Adele Ng posted this dish

 with a sunny side up egg on top, and strips of fried ginger.

It looks so yummy!

This chicken is cooked without water!

Interesting?

I have simplified her method as follows:

Ingredients:

300g kampong chicken, chopped to bite size

1/2 Tbsp sesame oil

10g ginger, sliced thinly

1 Tbsp light soya sauce

1/2 to 1 tsp dark soya sauce

1/4 - 1/2 cup homemade wine

salt to taste, optional

Method:

1. blanch chicken in boiling water, drained

2. heat up the wok and add sesame oil

3. saute' the thinly slice ginger until fragrant

4. add chicken & stir fry

5. add light soya sauce and dark soya sauce, and stir fry

6. cover and let cook for a few minutes

7. add wine, cover and simmer until chicken is soft.

CRISPY KOREAN FRIED CHICKEN - DAKGANGJEONG

Dakganjeong,

an authentic Korean Fried Chicken,

is a crispy and crunchy fried chicken coated 

in a thick sweet and spicy sauce.

The author of this recipe is

Maangchi

Dakgangjeong

4 chicken wings, chopped half with tips removed

1/2 cup potato starch or corn starch

oil for frying

Marinate:

1/8 tsp salt

1/8 tsp ground black pepper

1/2 tsp minced ginger

Sauce:

1/2 Tbsp oil

1 tsp garlic, minced

1 dried chili, seeded & cut crosswise 1/3" (optional)

1.5 Tbsp soy sauce

2 Tbsp corn syrup

1 tsp white vinegar

1/2 tsp mustard (optional)

2 tsp brown sugar

Topping:

Toasted sesame seeds & peanuts

Method:

1. combine ingredients of marinate, marinate chicken pieces for an hour

2. coat chicken wings with potato starch, squeezing each wing to press in the coating

3. heat up 2 cups cooking oil on medium heat

4. test the oil by putting a chopstick into the oil. If you see bubbles around the chopstick,

    it is hot enough to start frying

5. slide chicken wings one by one into the hot oil, cook for 8 min, turning over to cook through

6. remove the wings & shake off excess oil. Turn off the heat & let cool few minutes

7. reheat oil to high, and fry wings again for 5-8 min until they all look golden & feel crunchy

8. dish out.

Prepare sauce:

1. in a small bowl, combine soy sauce, corn syrup, vinegar, sugar and mustard

2. heat up 1/2 Tbsp oil in a wok, fry garlic and cut chilli until fragrant

3. pour in the sauce mixture, stir well and let it bubble for a few minutes

4. add the hot fried chicken & mix to coat well

5. dish out, and sprinkle some sesame seed and peanuts on top and serve immediately.

BREAD MACHINE MEAT FLOSS

A specialty 

enjoyed during Chinese New Year

and

As gifts to relatives and friends

This is a simple bread machine recipe 

which requires no fuss at all.

Bread machine Meat floss

400g meat, chicken or pork
2 Tbsp light soy sauce
2 Tbsp sugar
2 Tbsp Fish sauce
salt & pepper to taste
Knorr Aromat or chicken granules

Method:
1. boil meat until cook, let cool & shred into pieces
2. all ingredients into bread machine, JAM cycle
3. check on it every 20-30min to make sure it is evenly spread
4. floss is ready when cycle completes

Note:
I have prepared another version, in chunks!

 The meat is coarsely shredded & marinated before going into the bread maker.

Enjoy!

CRISPY TERIYAKI CHICKEN

Crispy fried chicken

in thick teriyaki sauce

Easy to cook and nice to eat.

Teriyaki Chicken

2 chicken thigh, de-boned

corn flour for dusting

Seasoning: mix together in a small bowl

1-2 Tbsp teriyaki sauce

1/2 tsp sugar

1 tsp soya sauce
1/2 cup water

Thickener: 1 tsp corn flour + 2 tsp water

1. heat enough oil to cover the base of a frying pan.

2. coat chicken in a plate of corn flour, shake away the excess

3. when oil is hot, put in one piece of chicken thigh, fry until golden & cooked through

4. remove & drain on a piece of kitchen towel. Fry the next piece

5. when done, pour away the oil & cook seasoning in low heat 

6. when the seasoning starts to boil, add thickener. dish out into a bowl

7. to serve, cut chicken into bite size & pour sauce over the chicken

STEAMED ONE POT CHICKEN RICE

I like simple meals,

more so if it is one pot.

It saves a lot of time cleaning up.

Sometimes when you are busy with chores,

too troublesome to get dressed and go out and eat,

this is an easy way out, 

One Pot Meal

Just these 3 easy steps: cutting, marinating & steaming

and 

it is stress free bacause

you will probably have all the ingredients in your pantry!

Like it?

Here is the straight forward recipe.

You need to adjust the seasoning according to your liking.

Steamed One Pot Chicken Rice

chicken, cut into bite size

ginger, shredded

Chinese sausage, sliced

Marinate: amount of seasoning is not fixed but to your liking:

soya sauce, dark soya sauce, oyster sauce,

Chinese cooking wine, sesame seed oil, pepper

and a little sugar

Garnishing: spring onions, red chili & fried shallots

1. marinate chicken & leave aside for an hour or so

2. cook rice in a steamer, reduce the water 

    (how much to reduce depends on the amount of marinate sauce you have)

3. keep an eye on the rice when cooking. 

4. when water in the rice starts to dry up, add the marinated chicken, sauce & all

5. also, add the shredded ginger & sausage slices on top

6. continue steaming until rice & chicken is cooked.

7. serve with cut spring onions, red chili & fried shallots.

Note:

you can cook this in the rice cooker too.

Steamed Chicken Rice

you can actually cook it inside this small steamer

MAI'S EASY RENDANG AYAM

Rendang

many will shy away 

because it is a tedious long hour cooking dish

Yet, it is loved by many.

I have this recipe shared by my Malay colleague, Mai

It is her mom's no fuss recipe

Mai's Easy Rendang Ayam

A) 1/4 chicken, chopped into bite size

B) 2 slices ginger

     2 slices galangal

     5 shallots

     10 dried chili, remove seed & soak in hot water

      

C) 1/8 tsp turmeric powder

     1 pc dried tamarind slice (assam keping)

     1 lemon grass, smashed

     50ml coconut milk

     1-2 Tbsp grated coconut

     1/2 daun kunyit (turmeric leaf), shredded

      salt & sugar to taste

1. blend ingredients (B), no need to be very fine

2. marinate chicken pieces with blended (B) in a stewing pot

3. add turmeric powder, tamarind, lemon grass, grated coconut, mix well

4. add coconut milk & cook in Low fire, stirring often (add more water if necessary)

5. when chicken is soft, add turmeric leaves, salt & sugar to taste.

6. Enjoy

Important Note:
She says if you use packet coconut milk, you need to fry (B) with 2 Tbsp oil
in a wok before adding the rest of the ingredients. This is because oil has been
removed from packet santan! 

EASY MUMMY'S CURRY CHICKEN

Curry Chicken 

is a versatile one bowl dish

You can either serve with rice,

soft bread, crusty bread or flat bread.

If cannot finish the same day

you can serve as a sauce for boiled noodles, beehoon or spaghetti

and still taste yummy!

My mom does not like spicy food.

She only likes the curry chicken that she cooks

because it is less spicy

and 

with the minimum spices

and to top it all, 

easy to cook!

If you are interested

this is her version of curry chicken which I fondly call

Easy Mummy's Curry Chicken.

It is really easy!

Easy Mummy's Curry Chicken

(A) 1/2 chicken, chop into bite size

       2 potatoes, cut in wedges

(B) 5 garlic

      10 shallots

      20 dried chili, remove seeds & soak in hot water to soften

(C) add some water to make a paste

      3-4 Tbsp curry powder

      1/2 tsp turmeric powder

       

(D) 4-5 Tbsp cooking oil

      2 lemon grass, smashed

      1-2 cup water

      some curry leaves

     100g coconut milk

      salt & sugar to taste

1) blend (B) garlic, shallots & chili until fine

2) heat oil in a kuali, turn heat down to low and add (B) to fry until fragrant

3) add curry powder paste & lemon grass, fry until red oil has surfaced

4) add chicken, potato & curry leaves, and continue frying

5) add water to cook until chicken is tender

6) add coconut milk, salt & sugar to taste

7) serve

Mom's Notes to me:

1. Do not be stingy with oil, curry gets its colour from oil

2. always use LOW heat to fry chili paste until fragrant

2. must fry until the oil separates from the paste, no short cut!

CHICKEN STEW

This dish can either be cooked over stove 

or 

oven baked in a casserole

Recipe adapted from Delishar

Chicken Stew

1 chicken leg or 1/4 chicken cut into pieces

few cloves of garlic, peeled

1 potato, cut into wedges

1/2 cup water or stock

thyme 

salt & black pepper to taste

1. heat oil in a pan

2. pan sear chicken, leave it on the pan without turning

3. add potato wedges & garlic to the sides, sear together

4. turn chicken over after 5-10min when the skin has turned golden

5. when both sides are done, transfer to a stewing pot or casserole 

6. add stock. thyme, salt & pepper to taste

7. cook in preheated oven 180'C for 20-25min 

8. or simmer over fire until cooked