Wednesday, December 29, 2010

Oriental Chicken Chop

Made this for the dinner .......we had this while watching the football match Malaysia vs Indonesia. Congratulations to MALAYSIA hooooraaaaayyyyyyyyyy we made it !!!!!!!!!!!!!!!!!!

I came up with this recipe after going through hundreds of chicken chop recipes...and I am so glad with the end product :)

Ingredients :-

5  pieces of chicken thighs deboned not throw the bones it will be used for sauce!
1 Tablespoon of Oyster sauce
1 Tablespoon of Worchestershire sauce
1 Tablespoon of Light Soy sauce
1 Teaspoon of Sesame oil
Salt & Pepper to taste
3 cloves of garlic *
2 inches of ginger *
Pound these * two ingredients and squeeze for the juice
A little bit of oil for pan frying the chicken 

Method :-

  • Mix all the ingedients 
  • Marinate the mixed ingredients with the chicken preferably overnight 
  • Pan fry the chicken.



Chicken Bones from the Chicken Chop above
1.5l water
1  medium size holland onion ....diced
1  Tablespoon of Worchestershire Sauce
1  Tablespoon of Sweet Soy Sauce
2-3 Chicken cubes/ Granules
White Pepper/ Black Pepper

Methods :-

  • Make a chicken stock by boiling water & the chicken bones ....strained.
  •  Heat up the oil fry the onion until slightly brown
  • Add in the chicken stock and all other ingredients except for corn starch, salt & pepper
  • Once the sauce is cooked add in the cornstarch (mix with water first)
  • Season with salt and pepper
  • Continue cook the sauce until desired thickness.

To be served with Chips, saute vegetables or salads.

    Monday, December 27, 2010

    Cantonese Noodle

    Made this for lunch yesterday....quick & easy recipe :) Recipe from Amy Beh


    • 300g flat rice noodles, cut into 1.5cm thick strips
    • 70g meat or chicken, sliced
    • 3 medium prawns, shelled
    • * I add fishballs and fishcakes
    • 1 tbsp oil
    • A few drops of sesame oil
    • 1 tsp chopped garlic
    • 1 egg
    • 3 stalks mustard greens, cut into 5cm lengths
    Marinade (A)
    • A pinch of salt
    • 1/2 tsp tapioca or corn flour
    • Dash of pepper
    • 1 tsp egg white * I use the whole egg
    • 1 tsp oil
    Seasoning (B)
    • 1 tbsp oyster sauce
    • 1 tbsp light soya sauce
    • 2 cups fresh chicken stock.....* I use chicken cube
    • 1/2 tsp chicken stock granules
    • 1 tsp sugar
    • 1/4 tsp salt or to taste
    • 1 tsp Shao Hsing Hua Tiau wine....* I did not put this
      • 1 tbsp corn flour
      • 2 tbsp water


      Put the flat rice noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside. * I use yellow noodle, blanch let it cool then fry in the hot oil. Lightly season meat or chicken with marinade (A). Heat oil and sesame oil in a wok and sauté garlic until lightly golden. Add in marinated meat and prawns. Fry well, then add in seasoning (B) and bring to a boil. Put in mustard greens and add thickening. Turn off the heat and break in the egg. Give it a quick stir, then pour the gravy over the noodles. Serve immediately.


    One of my favourite kuih ni...sedap dimakan panas-panas waktu hujan...wahhhhhh dengan nescafe syiokkkk!!!!!!

    Bahan-bahan :-
    (sukatan agak-agak je ye....)

    Kacang Dhal (biasa saya beli di kedai India...ada berjenis2 dhal so tanya penjual tu yang mana satu Dhal untuk buat Vadai)......saya pakai dalam 2 cawan dhal direndam semalam @ 6-8 jam
    1    labu bawang besar..... dihiris nipis-nipis/didadu
    1    tangkai daun kari....dihiris
    5    biji cili kering.....di hiris (boleh diganti dengan cili hijau)
    1/2 camca teh serbuk jintan manis
    minyak untuk menggoreng

    Cara-cara :-

    • Toskan kacang dhal yang telah direndam.
    • Tumbuk kacang dhal @ kisar kasar-kasar
    • Campurkan dengan kesemua bahan-bahan kecuali minyak
    • Basahkan tangan dan ambik adunan buat bulat-bulat *** sekiranya adunan tidak boleh disatukan tambah sebiji telur kedalam adunan.
    • Goreng hingga garing
    • Hidangkan panas-panas.