Braised Chicken

Ingredients:

Half chicken

Oyster sauce

Pepper

1 tablespoon of soy sauce

1/2 teaspoon of sugar

2 tablespoon of dark soya sauce

1/2 tablespoon of salt

1 tablespoon of hua tiao wine

1 tablespoon of vegetable/ olive oil

1 clove garlic, remove skin, minced

Water

Marinate the chicken with oyster sauce, pepper, soy sauce, dark soya sauce, salt and hua tiao wine for at least 1 hour.

Method:

1. Heat oil in a wok over high heat. Add garlic stir fry for 30 seconds until fragrant.

2. Add the marinated chicken and continue to stir fry.

3. Add some water to the chicken, once water begin to boil, reduce to medium low heat, cover lid and let it simmer for 20 minutes.

4. Stir occasionally so the chicken brown evenly on all sides. You will find the sauce will start to thicken slightly. Remove from heat and served hot.

You can change the quantity of the ingredients to your preferences.

Braised Sing Qua With Salted Mushrooms

Ingredients:
Sing Qua (cut diagonally into 2 1/2 inches)
Salted mushroom (cut into size)
Garlic, minced
1/2 teaspoon of salt
1 tablespoon of vegetable/ olive oil
1 tablespoon of chicken stock (mix with 4 tablespoons of water)
1 tablespoon of starch (mix with 4 tablespoons of water)
Water

Method:
1. saute garlic in oil. Add sing qua and stir fry.
2. Add chicken stock as well as some water. Once the stock begins to boil, reduce to medium low heat, and let it simmer until the sing qua is soft (approximately 5 minutes)
3. Add salted mushroom and salt and let it simmer.
4. Add starch to thicken the gravy. And is ready to served.

You can change the quantity of the ingredients to your preferences.

HomeCook Recipe @ Bandar Puteri, Puchong

Ice Lemongrass. Awesome, I never taste something like this before. A combination of lemongrass, mint and lemon. Cooling and refreshing..........tasty..........

















Home Made Taufu With Fish Paste. It is crispy on the outside and soft inside. And the best is to eat while it is still hot..........yummy..............






















Sambal Spinach Soup. With the combination of sambal as gravy, even it didn't have much of the sauce's taste, but the flavour is unique and definitely different from the usual stir fry vegetable.
















This is one of my favorite. Chilly Hard Scale Fish, the fish is fried till very crispy on the outside but the sambal paste and fish flesh still juicy in the inside. It is fresh and tender and not salty at all. Served with extra sambal for those who like it EXTRA HOT............like me..........


Address: No. 28, Jalan Puteri 5/2, Bandar Puteri, 47100 Puchong
Email: homecookrecipe@gmail.com
Tel/Fax: 03 - 8063 2933

ABC Congee

Ingredients:
1 small onion, diced.
½ of the carrot, peel and diced
1 tomato, peel off the skin, removed the seed and cut into cubes
1 potato, peel off the skin, chopped into cubes
1 chicken drumstick, removed the skin
½ cup of japanese rice
Water (2x of Japanese rice)

Method:
1. Use hot water to splash on the chicken to get away all the access chicken oil.
2. Put rice and water to boil over high heat.
3. Add all the ingredients into it.

Magic Cooker:
4. Once boil, put the magic cooker into the pot and let it simmer for at least 2 hours. Take out all cooked ingredients, mash it and put back to the congee again.

Stovetop:
4. Once boil, reduce heat to low or medium low heat. Take out all cooked ingredients, mash it and put back to the congee again. Occasionally stir until congee is smooth. The longer the time, the congee will have more flavor.

I personally prefer to use magic cooker, a lot more easier, convenient and save cost.

You can change the quantity of the ingredients to your preferences.

Bukit Tambun Seafood Village

Steamed Fresh Water Prawns. The prawns is fresh, the best is to cook with the shell on, with heads and legs removed. Excellent served with soy sauce.



















Steamed Crabs. I'm a die-hard crab lover. The crab turned out perfect, juicy and tender. This method of steaming kept all of the crabs flavor contained. De-licious!!
















Bitter Gout Omelet. A combination of bitter gout stir fry with eggs, tomatoes and chilies.














Stir Fried Clams (LaLa). Lala is my all time favorites. All the shells are open and the flesh is big and sweet. Cooked with ginger, slices chilies but not spicy at all……fresh and delicious.
























Teow Chew Steamed Fish (Hong Zhou Fish). With all the ingredients of dried chinese mushrooms, pork, salted cabbage, ginger, tomatoes, red chilies, sour plums, shallots, spring onions, coriander leaves. The fish flesh was so tender and sweet. The gravy adds a little bit of sourness……it is so flavorful………

盆菜 Poon Choi (Casserole)

盆菜 Poon Choi (Casserole). The Poon Choi(Cantonese pronunciation) or Peng Cai (Mandarin pronunciation) is a large pot of vegetables. Poon/Peng means Pot, Choi/Cai means Vegetables. This dish originates from China from a dialect group Hakka. During old times, its actually just leftover food from the dinner the night before or many nights before. To make sure it doesn't go bad, its kept warm at low temperatures. But these days, most of the restaurant served with expensive ingredient like seafood, abalone, scallops, dried oysters, fatt choy, mushrooms, duck web, chicken meat, ham, cabbage and etc…There is no big secret in cooking this dish. The dish is made 'difficult' due to presentation. Every ingredient has to be layered and stack up. Anyway most of the ingredients are cooked separately, then arranged layers by layers, and when reheated, some of the sauce on the top layer will flow to the bottom, and the bottom layers will absorb the sauce, and you eat them layer by layers.

This is what I had during my father in-law’s birthday dinner at Prai......not bad...

Dragon-i Restaurant

Shanghainess Drunken Chicken. This is a traditional dish from a quite famous city, Shanghai. It tastes very light, the ginger and the wine really impart their flavor into the chicken. The meat is moist and succulent……excellent.

Zhu Zai Bao. Very cute......yummy yummy

Dragon-i Restaurant (links)