Grilled Chicken Drumstick

I cooked this for lunch yesterday and it was simply delicious and yet easy to prepare.


Ingredients:-

1) Few Chicken drumstick, trimmed off the fats and let the skin intact; Marinate with Teriyaki Sauce, Black Pepper and dash of brown sugar; Leave in the fridge for 3 hours;

2) wash and cut potato, broccoli, green capsicum, big onion and carrot into chunks;

3) Few button mushroom;


Methods:-

1) Extremely easy! Arrange everything on the tray, pour olive oil all over the meat and veggie.

2) Turn the temperature to 220'c for 40-50 minutes.

Note:- It is best to put in the veggie 20 minutes before the chicken is well cooked.

This grilled chicken drumstick serves together with boiled sweet corn create a very yummy and wholesome meal!

After A Long Break - Homemade Lor Mai Kai

After a long break, I finally come back to update my cooking blog. Not that I didn't cook for the past 4 months (in fact, yes. I didn't cook for the 2 months holiday in Kuantan as I had my Dad to take care of this! )


Okay, let's start on the ingredients we need to make lor mai kai:-




1) Chicken fillets ( I use drumstick and deboned), cut into strips . Marinate chicken with seasoning sauce. set aside for an hour.
2) 500 g glutinous rice, soak for an hour and drained
3) oil
4) cloves of garlic (estimate), chopped finely
5) small shiitake mushrooms, soaked and removed stalks
6) 1 large onion, chopped finely
7) chinese sausage (lap cheong) (optional)
8) Roast pork (char siew)/ sliced (optional)


Seasoning for chicken

oyster sauce
rice wine (optional)
ginger juice
light soy sauce
dark soy sauce
sesame oil
sugar
a little of cornflour
water


Sauce ( to mix with glutinous rice)

oyster sauce
light soy sauce
sesame oil
fine sugar
thick black soy sauce
1 cup water



soak glutinous rice in warm water for an hour and drained. Steam for 45 minutes. Set aside until ready to use.


Method:

1) Heat oil in wok over medium fire. Stir fry garlic until fragrant. Add mushroom and continue to stir fry. Remove and set aside.

2) Heat oil in the same wok and stir fry onion until fragrant, add steamed glutinous rice and sauce. Stir to mix well. Turn off fire.


3) Lightly grease 10 rice bowl (same as below) with oil. Put in the mushroom, chicken, and others meat into each bowl.




4) Fill glutinous rice until 3/4 full. Press rice firmly into bowl.


5) Steam over boiling water for about 40 minutes. It's best when serve with chili sauce.

Braised Fish Maw with Sea Cucumber

Braised fish maw in sea cucumber, chicken, shitake mushroom and clams

Here is one of my best dish and it is a all time favourite during "big day'. I learnt to cook this from my dad.

Ingredient:-

1) Fish maw. Cooked in a boiled water until soft. Wash and cut into bite size.

2) Shitake mushroom. Soak until soft and cut into halves if the size is big.

3) Cut the chicken thigh into halves. Marinate with pepper powder, oyster sauce and ginger slices.

4) Sea cucumber (optional). I normally buy the ready-to-cook type. Cut into bite size.

Method:

1) Stir fry chicken for about 15 minutes until it is half cooked. Place it nicely in a big pot.

2) Sautee garlic until fragrant. Add in the shitake mushroom. Cook for about 10 minutes. Dish up and place on top of the chicken.

3) In the same wok, add in the cooked fish maw and continue to stir fry. No need to add any oil.
Stir fry for about 8-10 minutes. Dish up and place on the mushroom.

4) Now, bring the pot to add water just enough to cover the fish maw 9which is on the top layer).

5) Bring the pot to boil and slowly add in oyster sauce to taste. Let it simmer on low heat for about 2 hours. Then add in sea cucumber and continue to cook for another 1 hour and then turn off the stove.

6) Clams can be added just before serving. Reheat the pot and add in clams and let it cook for about 8 minutes.