Clay Pot Chicken Rice

Another favorite dish of mine. This a very strong chinese flavour dish, with chinese sausage and salty fish. I hope you will like it.





Ingredients:
4 cups rice (500g), 1 no whole chicken leg, 1 staik chinese sausage "Lap Cheong"(sliced), 60g salted fish,60g ginger shreds, 1 tbsp chopped spring onions, water 800ml
Marinade:
1/2 tbsp oyster sauce, 1 tsp dark soy sauce, 1/2 tsp pepper, 1/2 tsp sesame oil, 1/2 tbsp ginger juice, 1 tsp light soy sauce
sauce:(mix well)
1/2 tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp dark sauce, 1/2 sesame oil, 1 tbsp fried shallot oil, 1/2 bowl water

Method:
1. Cut the chicken leg into convenient pieces, season with the marinade, marinate for 30 minutes.
2. Wash rice, drain well, place it into large day pot. Pour in chicken broth and bring to a boil. Cover, cook until the water almost absorbed, Put in chicken pieces and chinese sausage on top immediately.
3. Put the salted fish onto a small plate, top with ginger shreds, then put onto the cooked rice. Cover and simmer until the chicken rice and chicken pieces are thoroughly over a low heat.
4. Remove from heat, pour in sauce mixture and sprinkle with chopped spring onions. Serve with salted fish.

Asam Curry Fish

Today, I would like to introduce this fish recipe, i strongly recommend you to try it. This recipes is one of my favourite. When i was young, my grandmother used to cook it for all of us. Every now and then we will ask her to repeat this dish, as every one of us in the family enjoy it very much.

The dish is actually taste sweet and sour with curry spacy flavour. It is so different from other curry dishes. I somehow managed to get the secret recipes from her. Asam is actually a kind of fruit. it taste sour and dark in color. You probably can get it from any asian grocery store.

You can find more asean cooking recipes from my website :Chinese Cooking Recipes




Ingredients:
1 fish about 600g, 1/2 tbsp chopped garlic, 1 onion shredded
Seasoning:1.
2tbsp curry powder
seasoning: 2.
2 tbsp sugar, 3 tbsp asam jawa mixed with water about (400ml)

Method:
1. Rub fish with a little salt and pepper. Pan -fry in hot oil until both sides are brown and cooked. Dish up.
2. Leave 1 tbsp oil in wok and saute chopped garlic and onion until fragrant. Add in curry powder stir-fry until aromatic. Add in seasoning 2 and bring to boil. Thicken the source by putting some corn starch.
3. Put in the fish and cook for about 2 minutes and disp up. Serve hot.

Sweet & Sour Eucheuma Seaweed Salad

Introduce to you this special side dish, very simple dish yet taste really fantastic. The sea weed usually come in dried form, you have to soak it into water until it inflated. Just for your information, Eucheuma Sea weed is actually the raw material for making jelly powder and other jelly related products. You might having problem finding dried Eucheuma sea weed in your country, as this sea weed is cultivated in southeast asia sea water. If you need the dried product, do not hesistate to contact me.

You can find all my other foods recipes in this site : www.greenborneo.com/chinesefoods



Ingredients:
300g Eucheuma seaweed, 10g ginger(shredded), 5 red chillies(shredded), 2 no carrot(shredded), 20g pineapple(shredded), 1 no cucumber(shredded), 10 g saseme seed(roasted)

Seasoning:
2 tsp saseme oil, 3 tbsp sugar, 2 tsp light soy sauce, 5 tbsp chinese plam sauce

Method:
1. Rinse the untreated Eucheuma seaweed and soak into water for 2-3 hour drain well, cut into pieces and ready to mix
2. Marinate soaked Euchema Seaweed with seasoning for 1-2 hours
3. mix with ginger, red chillies, carrot, cucumber, pineapple, mix well, marinate for further 5 minutes , sprinkle with coriander & sesame seed.