I’ve been having the craving for this 红糟鸡 for the longest time. I decided that its time to be more adventurous and try making the 红糟酒 on my own (with help from mommy dearest of course). I found a few interesting renditions of recipes for the same wine lees.
Here’s a few:
Small Small Baker
All That Matters
This is a local favourite in Singapore, and it can be found in coffeeshops islandwide. While browsing recipes online one day, I came across this recipe by Kitchen Tigress and am very tempted to try it! So here it is. Maybe one day I will be brave enough to attempt it.
HAR CHEONG GAI (虾酱鸡; PRAWN PASTE CHICKEN)
Source: Adapted from All About Ci Char Cuisine
(Recipe for 4 persons)
1 tbsp sugar
½ tbsp oyster sauce
2 tbsp water
2 tbsp 虾酱 (har cheong; Chinese fermented prawn paste)
2 chicken legs, about 400 g, wash, drain, and chop chunky
¼ cup tapioca starch
vegetable oil for deep-frying
The most important ingredient for Prawn Paste Chicken is, other than prawn paste and chicken, water. The tapioca starch is also crucial. That’s what Hong Kong Street Zhen Ji uses for its very popular har cheong gai, as shown in the video here. It’s pretty good, better than cornflour.
Add sugar, oyster sauce, water and har cheong to chicken. Stir thoroughly. Marinate 3-4 hours, turning over once mid-way.
Bring chicken to room temperature. Shake off excess marinade from chicken. Dredge in tapioca starch till thinly coated. Pat lightly to get rid of excess starch.
Deep-fry chicken in moderately hot oil over medium heat till cooked through and lightly golden brown. Remove chicken to a sieve. Increase heat to high. Heat oil till just smoking. Refry chicken till golden brown. Drain in a sieve lined with paper towels. Serve immediately.
If you use chicken wings instead of legs, marinate 12 hours. The skin on the wings makes it more difficult for the marinade to get into the meat.
I’ve recently been on the search for a wok. I remember when I was young, my mom had this wonderfully black Chinese wok, that was versatile to use, had a smooth texture, and so black that you can tell its been seasoned very well over many years. Unfortunately, that wok has been thrown away in the midst of shifting houses somewhere along the way. Now, in my adulthood, I’ve been learning to cook, and find that it is really difficult to achieve a certain quality to a dish, especially Chinese stir-fry dishes in a pan, as too much moisture gets lost while cooking. Turn the heat down, and the food cooks too slowly! So I’ve decided to buy a wok of my own.
In the midst of doing research, I found out many interesting things about the Chinese wok:
- It is the only cooking instrument that allows high heat cooking to produce the elusive Wok Hei.
- It should not be non-stick Teflon coated.
- It should not be washed with dish soap after cooking, but rather scrubbed with a bamboo scrubber.
- It needs to be seasoned well before using.
And the last point is what got me really interested in finding a wok ASAP. ieatishootipost, one of the best food bloggers in Singapore, blogged about finding the perfect wok and seasoning it well. The method is shown in his helpful YouTube video, linked below. When I (finally) get my own perfect wok, I WILL try this method!
Had a great meal at Subway with the boy, and was blown away by their newly introduced soups! Tomato bisque was one of them. Found this recipe here.
yields 4 servings
3 lbs roma tomatoes
2 T. olive oil
2 T. butter
3 cloves garlic, minced
1 small sweet onion, minced
1 cup carrots, finely chopped
2 cups chicken stock
1/4 cup fresh basil, chopped
1 T. fresh oregano (or 1 t. dried)
3 T. heavy cream
salt and pepper to taste
1) Preheat oven to 400 degrees. Cut tomatoes into quarters and place on a large baking sheet. Drizzle olive oil liberally on the tomatoes and season with salt and pepper (about 1 t. each). Place tomatoes in the oven for 40 minutes. Remove from oven and allow to cool completely.
2) Heat butter over medium-low heat in a large saucepan until it begins to foam. Add onions, garlic, and carrots. Sweat veggies until they are very tender (about 20 minutes).
3) In a blender or food processor place tomatoes and onion mixture and process until smooth. If the mixture is too dry add 1/4 cup of the chicken stock.
4) Pour mixture back into the saucepan and add stock and cream. Warm over medium-low heat, stirring occasionally until it reaches desired serving temperature (about 5 minutes). Add the heavy cream and stir. Serve with grilled cheese or croutons.
Asiago Cheese Crouton Recipe
4 pieces sourdough bread
2 T. butter
1/3 cup shredded asiago cheese
1) Heat a skillet, panini-press, waffle-iron, or Foreman to medium. (I used a waffle iron for mine, that’s why they have the fun pattern).
2) Spread butter on one side of each piece of bread. Divide the cheese up between the two sandwiches.
3) Grill until crunchy. Allow to cool 1 minute before slicing. Slice into small cubes and serve on top of soup. Yum!
I found this recipe here
The Best Creamy Mushroom Sauce for Steaks
Author: Martyna | Wholesome Cook
Recipe type: mushroom sauce, sauce for steak
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
This 5 ingredient Mushroom Sauce for steak is easy to prepare and tastes fabulous! Serve with steaks or schnitzels.
For the mushroom sauce:
- 150g button mushrooms, cut in half then sliced
- 150ml thickened cream
- 2 cloves of garlic, crushed
- 1 tsp (or more to taste) freshly ground black pepper
- 1 tsp ground sea salt
- 1 tsp olive oil
To make the Creamy Mushroom Sauce:
- Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
- Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.
- Once the sauce has reduced by half, add crushed garlic and cook for another minute.
- Remove from heat and serve over your favourite steaks.
To reheat: simply place saucepan back on low heat and let the sauce “melt” and heat through.
Wanted to cook this tonight, and found the recipe on RasaMalaysia.
Ginger and Scallion Fish Recipe (姜葱鱼片)
10 oz. Basa fish fillet (cut into pieces)
2-inch ginger (skin peeled and cut into thin slices)
2 stalks scallion (cut into 2-inch lengths)
1 1/2 tablespoons oil
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon corn starch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder
1 teaspoon corn starch
1 teaspoon Shaoxing wine
Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.
This recipe was given to me by a friend. Sauce is for 750 gm of salmon!
1 zest of lemon
1 zest of lime
Juice of 1 lemon
Juice of 1 lime
1 chilli chopped fine
Bunch of coriander chopped fine
3tbsp sesame oil
6 tbsp olive oil
2tbsp soya sauce
1tsp sugar (or more according to taste)
Just mix everything together then finish with a grind of pepper, a dash of salt.
Drizzle over salmon right before serving!