Posted by Bel.C
Yesterday after workout, I was basically tired. But since there is no more food left, I still have to get our lunch boxes ready for the next day. We have been experiencing and cooking many pork dishes lately, so I was thinking to make Eric’s favorite, the ultimate ingredient of chicken. He loves Chicken more than anything else.
This is the Soy Sauce Seasoned Chicken Fillet Strips. You do not need any more other ingredients for the dish to make it better, just plain and simple soy sauce and some basic seasoning, and the chicken, that’s it. I marinated the chicken strips before I went out, so when I am back I just have to fry the chicken strips and cook a quick sauce for the dish. I added some vegetables to the dish too, it looked so much perfect and complete! And Eric loved it!
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Posted by Bel.C
Red Cooked Chicken or Ayam Masak Merah is one of the famous red curry or red chili dishes in Malay cuisine. It is one of those curry dishes that doesn’t use coconut milk. The specialty about the Ayam Masak Merah is the chicken pieces are pan fried till golden brown and cooked in the red hot and sweet tomato sauce. The sauce is made freshly from tomatoes, red chilies, herbs and spices. It adds a hint of spiciness to the sweetness of the sauce. Great for those who don’t like too spicy.
Ayam Masak Merah is a popular dish among the Malay communities. You can usually find it serving with nasi tomato (tomato rice) or nasi lemak (coconut milk rice) in the Malay stalls. Some people may think this is something similar to Italian spaghetti tomato sauce as it uses mainly tomatoes as the main ingredient but the difference is the Malay style has a more spicy hot kick to it and different spices that made it so special in taste.
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Posted by Patrick.C
We moved into the new apartment for a week. Everything is cool. I guess we are ready for serious cooking again.
As usual, I was looking for something fresh to try out. Again, I looked into the culinary book but then I remembered I had the taro rice recipe from mom a couple weeks ago. I customized the recipe by cooking it without the rice. Taro (芋頭) is commonly used in the Chinese cuisine in various ways, mostly for flavor enhancement. In the previous post, Bel had made the taro cake which was so good. This time I used it to make the taro chicken.
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Posted by Bel.C
Introducing another spicy dish from my favorite list, Kung Pao Chicken or 宮保雞丁. It is another classic hot and spicy dish originated from the Sze Chuan cuisine, which I had firstly introduced the Sze Chuan Style Spicy Eggplant with Minced Pork in my previous post. I believe many Americans are also familiar with this dish as it can be found in some American Chinese restaurants.
The primary ingredients for the Kung Pao Chicken are chicken in dice or cube size and roasted peanuts. The combination is perfectly proportionated for easy consuming. Some restaurants prepare the dish with cashew nuts, celery, green or red pepper. I guess the recipe changes to suit a variety of taste.
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Posted by Patrick.C
No doubt, I love curry and grew up eating all kind of curry dishes. Curry chicken with potatoes is one of those delicate curry dishes that can be easily found in Malaysia. There are many variations of curry chicken; Chinese, Indian, Malay and Nyonya. If you are a huge fan of curry, you are not able to resist the temptation.
My mom makes good curry as she was a food hawker and I often ask her for recipes. It isn’t complicated to cook curry chicken with potatoes but you need to find the right curry powder or curry paste to give you the right taste. I mostly rely on the curry powder or instant curry paste which I brought from Malaysia but you still able to find the curry powder or instant curry paste easily in the Asian food markets.
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