Grilled Chicken Wings #1

Serves 2 to 3 persons
Ingredients
6 pieces of chicken wings

Seasoning
2 Tbsp Light Soya Sauce
1 Tbsp Dark Soya Sauce
1 Tbsp L&P Sauce
Dash of Sugar
Dash of Sesame Oil

Method
1. Wash & cut chicken wings into half. Marinade in seasoning overnight preferably. If don't have that luxury, 2 to 3 hours should do it.

2. Place in oven proof dish eg. Pyrex or stainless steel dish and leave at room tempreture while your oven is being warmed up.

3. Heat oven at 190'C and place chicken wings on Grill mode for 20-30 minutes. It might take longer depending on your oven.

Kids love chicken wings ~ serve with rice, noodles, pasta or just on it's own!

Tempeh madness

Tempeh madness? Well, my MIL's maid enjoys eating Tempeh. It's more common among Malay cuisine over here than a Chinese cuisine. However, thanks to "Flavours" magazine which had a feature on Tempeh some time back... I got some rough ideas from it & also what I saw being sold at our local "Ekonomi" rice stalls.

I whipped up :

1) Tauchu Tempeh with Tau Kwa (Firm Tauhu) &

2) Dry Sambal Tempeh

Serves 2

Ingredients

1 packet Tempeh - cut into bite size pieces

1 piece TauKwa (Firm Taufu) - cut into bite size pieces

1 Tbsp Taucheo (Fermented Bean Paste)

1 Tsp Garlic chopped

Method

1. Heat wok with 3 Tbsp Oil. Fry the Tempeh till golden brown & set aside. Repeat the same with the TauKwa.

2. Leave about 1 Tbsp of oil remaining in wok, stir fry the chopped garlic & Taucheo abit. Then toss in the pre-fried Taukwa & Tempeh together. May add a bit of water if it's too dry.

Serve with white rice.

Serves 2
Ingredients
1 packet Tempeh - cut into bite size pieces
1 piece TauKwa (Firm Taufu) - cut into bite size pieces

2 Tbsp Rempah (homemade - garlic, shallots, serai, tumeric etc)
1 Tsp Garlic chopped

Method
1. Heat wok with 3 Tbsp Oil. Fry the Tempeh till golden brown & set aside.
2. Leave about 1 Tbsp of oil remaining in wok, stir fry the chopped garlic & rempah until fragrant. Then toss in the pre-fried Tempeh. May add a bit of water if it's too dry.

Serve with white rice.

Pot Luck ~ LFN's cook out

Our potluck #2. Occasion, LFN was to prove to us she actually cooked... but the food was prepared at her own place before we all gathered at Popes place :p So we will never really know ~ hahaha! Next round LFN, potluck #3 shall be at my place & my kitchen is all yours! kekeke!


Our spread for that lovely Sunday lunch. Angelhair pasta (LFN's), Curry Puff (LFN's), Mixed Seafood Salad & Roast Chicken with potatoes (LSM's), Roasted Mixed Veggies (Pope's) ... eh, who made the other salad huh?

Close up shot of our delicious veggies ~ yum!

Close up of LFN's Curry Puff & Pasta dish. The Roast Chicken was also very tasty :)

Delicious Mixed Seafood Salad. Gotta get recipe of LSM leh to share with all :)

Our Kuih Talam which didn't quite turn out as it should look like but it tasted like Kuih Talam. Good attempt Popes ;)

Sweet & Sour Dory Fish

With a new kitchen available, I've been motivated a bit more to prepare fresh & nutritous meals for my kids after they come back from Kindy.

So off I went to Carrefour to get some groceries & ended up with frozen Dory Fish Fillet. My son in particular LOVEs Sweet & Sour sauce... so here was one of his enjoyable moments of lunch food :)

Fried the Dory Fish Fillet - cut up to bite size bits. I added cornflour & 1 egg to fry them. I should have used just the egg yolk / whites as the whole egg resulted with fish fried in egg.

Tried this with Maggie's Sweet & Sour packet ~ powdered form sauce (add water). Taste was nice though I added Maggie Tomato Ketchup for more thickness & colour. I added Red Onions ~ quartered, Yello Capsicum ~ chopped & Red Chilli ~ sliced

I also prepared a simple soup to accompany our lunch that day. Used Miso base (unsalted), 1 Tbsp Fried Ikan Billis (anchiovies), 2 small potatoes, 1 tomato, and 1 medium red onion & salt to taste.

Char Siew

It was so coincidental, I had bought pork cuts suitable for making Char Siew and I was browsing "Tastes Like Home"'s blog... she beautifully made Char Siew & Siew Yuk! I fell in love with the photos she took too! I was inspired to try also! hehehehe!

So off I went to do my home work. I compared several Char Siew recipes from the recipe books I had to what's on the web. Looked pretty simple ;)


Ingredients
3 strips of Pork Belly without skin

Seasoning
2 - 3 Tbsp Dark Soya Sauce
3 Tbsp Hoisin Sauce (I used Lee Kum Kee brand)
1 Tbsp Tau Chu Sauce (blended fermented soya bean paste)
2 Tbsp Light Soya Sauce
2 Tbsp Xiao Shing Wine
3 Tbsp Sugar
1 Tbsp Fish Sauce
2 Tbsp Garlic - chopped
a dash of sesame oil

Method
1. Mix all the seasoning ... taste as you go to see what you'd like to add.

2. Marinade the pork with the seasoning for at least 2 - 3 hours. Preferrably over night.

3. Before you heat your oven, take out the marinated pork belly & leave at room tempreture. Heat oven at 220'C for 10mins. The arrange your pork belly on the rack and roast it for 15mins. Then rub more marinade onto the pork and roast for another 15mins.

4. Roast for another 15mins if you find the meat not cooked properly.

5. Boil the rest of the marinade to make a sauce.

all sliced up on the chopping board

this is me trying to get an artistic shot of my Char Siew

Malaysian Nasi Lemak

My absolutely favourite breakfast choice! If I could, I'd have it almost everyday like all the other working Malaysians! It's the tastiest & most conviniently found breakfast sold anywhere.

Will share the recipe soon.... (to be cont'd)


My little satisfied customers (^_^)... though they didn't have chilli sambal, theirs was a vegetarian tomato base sauce (cucumber, tomatoes, onions & little buttom mushrooms)

Taiwanese Basil Chicken

Got this idea while I was lunching with the kids 2 weeks ago at The Gardens Midvalley... we were eating at Lye Foong Restaurant there. I ordered some 3 Flavoured Chicken dish and was surprised to receive a Chilli Padi Chicken parts cooked in Soya Sauce & Basil!

I thought: "hmm.. so Thai like the style when it's a Taiwanese place". Anyways, it tasted really good! Since it was my day of Chef Duty... it gave me a great idea to try to copy the style of chicken since I had defrosted chicken fillets.

Ingredients

400g Chicken Fillets ~ cut into bite size pieces

1 bag of Fresh Basil Leaves ~ roughly chopped

3 Dried Chillies ~ soaked in hot water to soften & chopped

2 medium sized Red Onions ~ quartered

2 Cloves Garlic ~ chopped

Salt & Sugar to taste

1/2 Cup Water & a bit of Corn Flour

Seasoning

2 Tbsp Dark Soya Sauce (Kicap Manis)

2 Tbsp Soya Sauce (Kicap)

1 Tsp sugar

Dash of pepper

Dash Xiao Shing Wine

Method

1. Marinade the chicken fillets at least for 2 hours.

2. Heat wok with 3 Tbsp Oil and fry garlic, dried chillies, red onions & half the fresh basil leaves until fragrant.

3. Add the chicken fillet pieces & continue stir frying until chicken half cooked. Then add water together with the balance of the marinade to make a bit of sauce.