Posted by Eric.N
If you have checked out our blog, you will know that “chicken” is the most blogged recipe in Lama Kitchen. This is because chicken it is the most common dish to be prepared. I definitely love all varieties of chicken recipe because it is easy to be prepared and served for a comfort home meal. Therefore I am constantly looking to modify chicken recipes.
I have once tried the Braised Chicken with Mushroom and Dry Squid. It is a Cantonese style recipe and it has a quite distinct taste than the normal recipe. This recipe has a fresh taste that comes from the shredded dry squids, also adding the fried shallots gives it extra fragrant which I like.
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Posted by Bel.C
My boyfriend and I like eggplant, especially this Chinese recipe, Szechuan style Spicy Eggplant with Minced Pork (四川魚香茄子). If you know Szechuan, you will definitely know the place is very famous for hot and spicy food such as Mapo Tofu (麻婆豆腐), Spicy Pork Strip (魚香肉絲), and etc. Previously I was always wondering why the dish is called Yu Xiang Qie Zi (魚香茄子) in Chinese, literally means “fish-fragrant” eggplant. After getting to know more about Szechuan cuisine, Yu Xiang (魚香) is actually a Szechuan style of culinary tradition. It’s named so because the preparation of the sauce resembles the taste and flavor of the fresh fish, but it doesn’t use real fish in cooking.
The main ingredients for the Szechuan Yu Xiang (魚香) dishes are basically standard; dried red chillies, scallions, ginger, and garlic; not forgetting sugar, salt, hot bean sauce and soy sauce. The ingredients are well incorporated to bring out the essential flavor and tastiness of salty, sour, sweet, spicy, aroma, and freshness, that make it another mouthwatering dish to be served perfectly with steamed rice.
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Posted by Bel.C
This is one of my favorite Grandma’s recipes, my family called it as simple as “Asam Chai” or “Kiam Chai” in Hokkien, which means Sour Asam Vegetable Stew. When I was young, I really didn’t know what are the ingredients in the bottom of the pot. Whenever my grandma cooked this dish, I would just dug up the vegetables and soup and I could just eat it with plain rice. This dish is basically cooked using the key ingredient of Asam Gelugor, Asam Keping in Malay, or Tamarind juice. By adding in some dried red chilies, ginger and garlic that bring out more of its exotic taste. Thus the vegetable stew is filled with flavors of hot, sourish and spicy tastes that are mouthwatering.
While getting to know about this dish, some families cook it differently by using the leftovers from dinner, like after the Chinese New Year celebrations. This is the best time you can make this dish by using the leftover dishes such as roast pork, chicken, duck and cook them with fresh mustard greens or pickle salted mustard. It is famously known as “Chai Buey” or 菜尾, literally means leftover.
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Posted by Patrick.C
Potato chicken is one of the common dishes I love to cook all time. I am so into this dish is because my grandma cooked it most of the times for me and my brother when we were in primary school (elementary school). This is one of the fabulous dishes I could remember that she cooked.
In Malaysia, this dish is named shuzimenji (薯仔燜雞) or helanshumenji (荷蘭薯燜雞). I absolutely have no ideas why it is being called helanshumenji (荷蘭薯燜雞). 荷蘭means Holland. Some said the potato was possibly brought to Malaysia from Holland in the earlier times.
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Posted by Eric.N
I love hot and spicy food until I can spread chili sauce on my bread for food. Crazy me, I know, but that happened in my childhood. Now I am always seeking for more varieties and challenges in spicy food, especially when I am craving for spicy food after all the Chinese New Year food in these couple of weeks. I have recently found this “special ingredient” and was very excited to share with you how to cook this easy-to-prepare Nyonya Curry Fish Fillet. This curry fish recipe is a famous Nyonya cuisine, which combines the spicy hot curry flavor with extra sourish taste and spices that make it so appetizing.
If you first heard of Nyonya cuisine, here’s a simple introduction to the Nyonya traditions which are gathered way back over hundred years ago, when the first Chinese settlers married the local Malay brides in Malacca. They gave birth and raise the first generation of Mixed Chinese-Malays known as peranakan. The boy is known as Baba and girl is known as Nyonya. The Nyonya delicacies are the combination of Chinese and Malay dishes that were being brought down over the generations.
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