Thursday, August 17, 2017

Braised Chicken With Pamelo Pith 自制柚子皮焖鸡肉

For the past couple of months, some elderly friends kept telling me how good this pamelo pith tastes. Their parents used to cook it during their childhood days. They said it tasted just like those sea cucumber. However, they have not taken this dish for a very long time. So, I collected some pamelo pith yesterday after enjoying the fruit. My friends are so very happy that I'm about to prepare this dish for them. By the way,  I am celebrating my number 900th post today !!! yay..... Please read on for more.

Ingredients :
1/2  pamelo pith from one pamelo fruit
1 whole chicken thigh, cut into bite size
5 inches   ginger, sliced (I used more than that)
3 shallots,  sliced
2 garlic gloves, chopped
2 TB   light soy sauce
2 TB   oyster sauce
1 tspn   chicken stock granules
1/2 tspn  pepper powder
2 cups   water

*Thickening  :  2 tspn  cornstarch mix with 1 TB  water

Method :
(1)  skinned the green part of pamelo pith then cut each piece of pamelo pith into 1/2" thickness strips, as picture shown below.

(2) bring a pot of water to boil mixed with 1 tablespoon of salt then add in pamelo pith and let to boil for about 15 minutes. Add more water if possible due to speedy absorption to pamelo pith.

  
(3)  pamelo pith will became translucent once its done, discharge water and transfer to a pot of tap water. Let it cool in room temperature.

(4)  now, squeeze out excess water and change the water. Repeat this for at least 3 times. Then dissolved 2 tablespoon of sugar into one Litre of hot water, then soak drain pamelo pith overnight (add in extra water to cover the pith if possible).  Squeeze out excess water the next day and its ready to cook. This will help to draw out the bitterness from the pith.

(5)  next, preheat a wok or frying pan with just enough cooking oil and saute ginger, shallot & garlic till fragrant.
(6)  stir in chicken meat and let to cook till brown then add in cooked pamelo pith and stir well.
(7)  now, add in the remaining seasoning (reduce or add to your taste) except thickening. Stir well then add in water and let it cook over medium till meat & pamelo skin became tender & juicy. Add extra water if possible.
(8)  once the gravy became lesser, add in thickening and let to cook over high heat for one minute. Off the heat immediately after that and serve.

I love loads of ginger on this special dish. And it helps to flavour up every single piece of pamelo pith as well. Yeap, no jokes ! It tastes just like sea cucumber. Anyone wants to take the challenge ??? hahaha...... But still its best to pair it with pork belly for non Muslim. Have fun guys !

Monday, August 14, 2017

Thousand Layer Water Chestnut Cake 港式QQ千层马蹄糕

This water chestnut cake is one of the many famous dim sum of the East. However, I don't see any local dim sum shops providing this on their menu so far. This water chestnut cake looks quite similar to our local nyonya kuih lapis but it tastes so much difference. Nyonya kuih lapis is made of rice flour and the texture is less chewy & springy compare to the one made with water chestnut flour. I bet you can imagine how lovely is the texture. Please read on for more.


Ingrediets :
1 packet    water chestnut powder (227gm)
100gm   white sugar
100ml    milk
400ml    coconut milk
150gm   brown sugar
600ml    water

Method :
(1)  divide water chestnut powder into portion according to this (A) 90gm and (B) 137gm.
(2)  mix together (B) 137gm w/chestnut powder into 300ml  water, then dissolved brown sugar into the remaining water over medium heat. Do not boil the syrup. Let to cool then stir together chestnut mixture & brown sugar syrup till cooperated.
(3)  mix together (A) 90gm w/chestnut powder and 400ml coconut milk then dissolved 100gm sugar into milk over medium heat, do not boil it. Let to cool then stir together chestnut mixture & syrup till cooperated.
(4)  now, preheat a steamer with a 9" greased tray.
(5)  pour one to two scoop of brown syrup batter to tray and let to steam for 3 minutes or till set. Make sure the batter is fully cover the tray.
(6)  once its done, pour in the white syrup batter for the second layer and let to steam for 3 minutes again. Repeat the brown ones alternately till everything completed. And let to steam for 5 minutes at the final layer.
(7)  leave cake to cool completely before keep chilled.

By right, the brownish layer looks translucent at the beginning but after the final steamed it turns out blur. I suspect that I've over steamed the cake. Anyway, it still looking good though. >o<  Enjoy everyone !

Wednesday, August 9, 2017

Thai Pandan Chicken 泰式班兰鸡

There are actually a few version of this Thai pandan chicken, but still I go according to the original one. And based on their recipe, the meat is steamed before go into deep frying. I also noticed that Thai food don't often use turmeric on their recipe. However, they used loads of coconut and mostly fresh herbs & spices.  And that's why Thai salad is always my favourite thing. Please read on for more.

Ingredients :
4  deboned chicken thigh, cut into 9 portion each
5 cilantro root
1/2"  ginger
3  garlic cloves
2 TB  vegetarian oyster sauce
2 TB  light soy sauce
1 TB  brown sugar
100ml   thick coconut milk
1 TB  corn flour
1/2 tspn  ground pepper

Method :
Pound ginger, cilantro & garlic to paste then mix together with the remaining ingredients. Finally, marinade chicken meat with the mixture and keep chilled over night.

TO ASSEMBLE :
Prepare 30 pieces pandan leaves. Wash & trim off the edge.


Fold pandan leaf into a ribbon cross as picture shown above.

Now, insert a piece of meat into the core then fold the leaf by flipping the lower one over & insert into the core all the way to the edge of the hole. Just like making a knot.

It will look as the picture shown above after the leaf inserted through the other end. Then flip the other leaf overlapping the other and insert into the same hole as well.

It looks something like this on one side.

And looking like this on the other way round.

Now, steam pandan chicken for 10 minutes over high heat. Then leave to cool for 10 minutes and deep fry till golden brown.

I'll have to say this is one tasty dish you'll never want to miss out. The preparation is as easy as 1...2....3..... !  Hope you guys will love it too.
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