3 Egg and chicken Congee(Rice porridge)

1-2 small Onion, slice thin

1-2 tsp Garlic, crush

1-2 tsp Ginger, crush

1 Chicken Breast, dice

1 Century Egg, shelled and diced

1 Salted duck egg, shelled and diced

1 Chicken egg

200g Rice

800-1000 ml Water/chicken stock

Sesame oil

Salt and pepper

Method

wash rice and strain. Heat up a pot with a little oil, fry off ginger garlic and onion till fragrant. add in chicken and seal off. then add in rice mix, add in the water, century egg and duck egg. bring up to boil then simmer till the rice splits roughly 1-1.5 hrs. season to taste. then lighly beat the chicken egg and stir it in to the congee add sesame oil.

Now dig in :)

Enjoy:)

quick drunken chicken with mien sien (for one)

um where to start....

1/2 onion, sliced

2 garlic cloves, sliced

1 tsp ginger, crushed

4-5 chinese spoon chinese rice wine

100-200 g chicken breast, diced and seasoned with salt and pepper

1-2 serves mien sien

some pak choi

200-250mil chicken stock/ water

Method

Put on a pot of boiling water. In another heated pot add a table spoon of oil and add in the onion, garlic and ginger. Fry till fragrant, then add in the chicken to seal. then add in the rice wine, let it reduce slightly and add in the chicken stock and bring up to boil and simmer.

By this time the pot of water would be boiling drop in the mien sien and stir till cook strain. refresh with cold water and then strain of the cold water and in to the simmering drunken chicken soup add in the pak choi and it is ready to eat:)

Drunken chicken my style

2 bottles Shau xing rice wine

200g chicken feet, cleaned and nails cut

10-15 dried mushroom, soaked in hot water till soft, remove stems

1 bulb garlic

1 thumb size ginger, smashed with a cleaver

3-4 small onions, peeled and halved

1 whole Chicken, cut up

2 tbsp chinese wolfberries

water just enough to cover the chicken

Salt and pepper

Method

Put everything in to a pot and bring to boil. then simmer for 1.5-2 hrs or till chicken feet falls off the bone.

Serve with a bowl of rice or freshly cooked mien sien(chinese noodle)

This dish/soup goes well with hard boil egg:)

* a chinese spoon of Rice wine can be added to the bowl of soup just before serving to give it an extra boost

Hope you enjoy what i enjoyed.

Lamb with home made mint sauce

Mint sauce

Lamb chops

Garlic, crushed

Salt

Pepper

Desire Potatoes(any potatoes will do), cut in to bite size

Oil

Dried mix herbs

Fresh/ frozen vegetable of your choice

Butter

Marinade the lamb in the mint sauce, garlic, salt and pepper for 2 hrs or over night.

In a bowl mix potato, oil, a bit of garlic, mix herbs, salt and pepper. place in a baking tray and roast for 20-35 min or till cook in a pre-heated oven of 180C.

For the Lamb heat a pan with a little oil till smoking point is reached, place lamb in to the pan and cook it 2 min on each side. set a side to rest. while its resting, blanch the vegetable in hot water (you can boil water in the kettle and pour it in to a pot). then transfer the vegetables to the pan, over high heat toss the vegetables with some butter and season to taste:)

Plate the food up, eat it while its hot:)

Enjoy:)

Baked Sambal Fish (flat head)

I manage to catch this fish the other day and baked it:)

to make the sauce

1 fish

2-3 small onion(1/2 if onions are big)

2 tbsp garlic chopped

150ml lemon/lime juice

2tbsp chili paste

2 tsp shrimp paste

2 tbsp sugar

salt to taste

Method

pan fry onion and garlic with a little oil, add chili and shrimp paste. fry till fragrant, add sugar mix thru and add lemon/ lime juice. season to taste.

lightly season the fish in side and outside the fish. Fill the cavity of the fish belly with some of the filling, place the fish on baking tray line with baking paper. pour the rest of the filling/sauce over the fish. bake in preheated oven at 180C for 20-30 minutes. (well depends on how big the fish is) serve with steamed rice.

yum yum!!

All gone...

Cha Siew Pau

Filling:

500g Char siew(chinese BBQ pork) small dice

1 tbsp oyster Sauce

1/4 tsp salt

2 tsp sugar

1 1/2 tsp sesame oil

1 tsp dark soy sauce

1 tbsp corn flour

2 tbsp water

Method:

Combine everything and lightly fry in a pan till all combined. Set a side and cool. Chill well if possible overnight.

Dough mix:

12g dried yeast

2tbsp tepid water

1 tsp sugar

500g pau flour(hong kong flour)

4 tsp baking powder

1/2 tsp salt

250ml water

6 tbsp sugar

5 tbsp shortening

Method:

In a small bowl mix yeast and 1 tsp sugar and tepid water, give it a stir. then sprinkle some of the flour over it and set a side to let the yeast do its magic:) till frothy.

In another bowl sift flour and baking powder and and add in all the dry ingredients, mix well. make a well in the middle and add in the yeast mixture, add water and mix well till it forms a dough, knead in the shortening till smooth. Leave a side covered with a cling film or a damp tea towel till double in size. knock down dough and shape in to a log and cut in to 16-17 portions (small pau)

how to put the pau together?

roll the dough in to a circular shape and put some filling in to the middle, bring up the sides to seal. *try not to get sauce on the outer ring of the dough it will help in the sealing proses and it will not open up when steamed:) place a piece of grease proof paper at the bottom of the pau.

leave to rise 10 - 15 min(well depending on the temperature the time will vary). Then steam pau over rapidly boilling water for 12- 15 minutes.

oh if you have leftover filling this is one way of using it up :)