Calla Lily Recipes 食譜篇 - 四川辣椒雞 (SZECHUAN CHILLI CHICKEN)

四川辣椒雞 (SZECHUAN CHILLI CHICKEN)

Ingredients :-
500g chicken drumstick (cut into pieces)
50g dried chillies (cut into small sectionals)
1 teaspoon "Szechuan" pepper
3 fresh ginger slices
2 tablespoons chopped spring onions
Marinade :
1 tablespoon light soy sauce
1 teaspoon pepper
1 teaspoon sesame oil
1 egg
1 tablespoon tapioca flour
Seasoning :
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
3 tablespoons water
1 tablespooon "Shaoxing" wine

1. Season the chicken pieces with marinade, then deep-fry in the hot oil until cooked and golden in colour.  Remove, drain well and set aside.

2. Leave 1 tablespoon oil in the hot wok, saute dried chillies, "Szechuan" pepper and ginger until fragrant.  Add chicken piecesand seasoning mixture, stirring constantly over high heat until the sauce is absorbed.

3. Lastly, sprinkle with chopped spring onions and splash in some "Shaoxing" wine, toss well.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 雞排伴花生香茅醬 (CHICKEN CHOP WITH PEANUT AND LEMON GRASS SAUCE)

雞排伴花生香茅醬 (CHICKEN CHOP WITH PEANUT AND LEMON GRASS SAUCE)

Ingredients :-
1 piece marinated chicken chop
spring onion (for garnishing)
some toasted peanuts
some crushed black pepper
Peanut and Lemon Grass Sauce :
2 tablespoons extra virgin olive oil
100g big onion (sliced)
20g lemon grass (finely chopped)
200ml water
160g peanut butter
1 tablespoon sugar

1. Heat up 3 tablespoons oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high heat, until golden brown and cooked through.  Dish up and set aside.

2. To make peanut and lemon grass sauce, heat up olive oil in the preheated sauce pan to saute onion and lemon grass till fragrant.  Add water, peanut butter and sugar, bring to the boil, remove from heat, set aside and ready to serve.

3. To assemble, place the fried chicken chop on a plate, then spoon in peanut lemon grass sauce, garnish with spring onion.  Serve with toasted peanuts and black pepper.

Calla Lily Recipes 食譜篇 - 蘋果沙拉伴烤雞排 (BREADED CHICKEN CHOP WITH APPLE MAYONAISE)

蘋果沙拉伴烤雞排 (BREADED CHICKEN CHOP WITH APPLE MAYONAISE)

Ingredients A :-
1 piece marinated chicken chop
some breaded crums
some plain flour
1 egg (beaten)
Ingredients B :-
1 egg (boiled, wedged)
some long beans (blanched)
some coriander
Apple Mayonaise :
1 no apple (cubed)
100g mayonaise
1 teaspoon lemon juice

1. Coat the marinated chicken chop with flour, then beaten egg, follow by bread crums.  Deep-fry the breaded chicken chop in the hot oil over high heat till golden brown and crispy and cooked.  Dish out, drain and set aside, ready to serve.

2. To make apple mayonaise, combine the cubed apples with mayonaise and lemon juice.  Keep in the fridge until ready to serve.

3. To assemble, place the breaded chicken chop on the serving platter, then top with apple mayonaise and garnish with eggs, long beans and coriander at side.  Serve at once.

Calla Lily Recipes 食譜篇 - 脆皮雞排伴四川醬 (CHICKEN CHOP WITH SZECHUAN SAUCE)

脆皮雞排伴四川醬 (CHICKEN CHOP WITH SZECHUAN SAUCE)

Ingredients :-

1 piece marinated chicken chop

spring onion and coriander (for garnishing)

Szechuan sauce :

3 tablespoons cooking oil

100g big onion (sliced)

20g bird's eye chillies (chopped)

200g chilli sauce

100g tomato sauce

1 tablespoon toasted sesame seeds

100ml chicken broth / or water

Crispy batter :

100g rice flour

100g plain flour

100g tapioca flour

1½ teaspoon baking powder

1½ teaspoon bicarbonate of soda

300ml water

100ml cooking oil

1. To make szechuan sauce, heat up 3 tablespoons oil in the preheated sauce pan, saute onion and bird's eye chillies till fragrant.  Add chilli sauce, tomato sauce, sesame seeds and chicken broth, bring to the boil, then simmer over a low heat for 15-20 minutes, remove from heat, ready to serve.

2. To make batter, combine all batter ingredients in a mixing bowl, mix until smooth.

3. Coat the marinated chicken chop with batter.  Deep-fry in the hot oil over high heat until golden in colour and crispy and cooked.  Dish out.

4. To assemble, place the crispy batter chicken chop on a serving plate, then spoon in some szechuan sauce and garnish with spring onion and coriander, and sprinkle some toasted sesame seeds.  Serve at once.

Calla Lily Recipes 食譜篇 - 番紅花雞排 (SAFFRON CHICKEN CHOP)

番紅花雞排 (SAFFRON CHICKEN CHOP)

Ingredients :-

1 piece marinated chicken chop

coriander leaves (for garnishing)

Saffron broth :

1000ml chicken broth

100g big onion (sliced)

100g carrot (diced)

100g button mushrooms (cubed)

100g potato (peeled , cubed)

2 pinch saffron

Seasoning :

2 teaspoon chicken stock granule

salt to taste

1. Heat up 3 tablespoons oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high beat until golden brown and cooked through.  Dish up and set aside.

2. To make saffron broth, put all saffron broth ingredients in the sauce pot, bring to the boil.  Once boiled, add fried chicken chop, then simmer over a low heat for 20-25 minutes, add seasoning.

3. To assemble, dish out chicken chop on serving plate, serve with saffron broth and garnish with coriander.  Serve at once.

Calla Lily Recipes 食譜篇 - 西蘭花醬伴烤雞排 (CHICKEN CHOP WITH MASHED BROCCOLI & CHEESE)

西蘭花醬伴烤雞排 (CHICKEN CHOP WITH MASHED BROCCOLI & CHEESE)

Ingredients :-
1 piece marinated chicken chop
some shredded mozzarella cheese
spring onion and coriander (for garnishing)
Mashed Broccoli Topping :
200g broccoli
2 tablespoons extra virgin olive oil
1 tablespoon butter
salt to taste
chicken stock granule to taste

1. Heat up 3 tablespoons oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high heat until golden brown and cooked through.  Dish up and set aside.

2. To make mashed broccoli, blanch the broccoli in the boiling water until soften.  Dish up and blend in the food processor with olive oil and butter until paste is smooth, season with salt and chicken stock granule.  Set aside, ready to serve.

3. To assemble, spoon some mashed broccoli on the fried chicken chop and sprinkle some mozzarella cheese on top.  Bake in the preheated oven at 180°C for 5 minutes or until cheese is melted.  Dish out, garnish with spring onionand coriander.  Serve at once.

Calla Lily Recipes 食譜篇 - 雞排配日本生菜與番茄沙拉 (CHICKEN CHOP WITH MIZUNA & TOMATO SAUCE)

雞排配日本生菜與番茄沙拉 (CHICKEN CHOP WITH MIZUNA & TOMATO SAUCE)

Ingredients :-
1 piece marinated chicken chop
Mizuna & Tomato Sauce :
20g mizuna leaves
100g red tomato (wedged)
20g big onion (sliced)
10g carrot (shredded)
2 tablespoons extra virgin olive oil
¼ teaspoon sugar
2 tablespoons fruit juice

1. Heat up 3 tablespoons oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high heat, until golden brown and cooked through. Dish up and set aside.

2. To make Mizuna & tomato salad, mix all together Mizuna salad ingredients, toss well, ready to serve.

3. To assemble, place the fried chicken chop on a plate, then top with Mizuna & tomato salad, serve at once.

Calla Lily Recipes 食譜篇 - 海南豬排 (HAINANESE PORK CHOP)

海南豬排 (HAINANESE PORK CHOP)

Ingredients :-
2 pieces pork chop
1 big onion (cut into rings)
100g green peas
½ no tomato (parboil)
cornstarch solutions (for thickening)
Marinade :
1 tablespoon light soy sauce
1 teaspoon pepper
1 teaspoon sesame oil
½ teaspoon sugar
½ egg
2 tablespoons tapioca flour
Sauce (mix well) :
2 tablespoons tomato sauce
1 tablespoon chilli sauce
½ tablespoon rice vinegar
2 tablespoons sugar
150ml water
1 tablespoon Worcestershire sauce

1. Tenderize pork chop with a mallet, season with marinade, marinate for 30 minutes.

2. Deep-fry marinated pork chop in hot oil over high heat until cooked and golden in colour. Dish up and garnish with parboiled tomato.

3. Cook sauce mixture, once boiled. Add in big onions and green peas, thicken sauce with cornstarch solutions. Remove from heat, spoon over to the pork chop. Serve hot.

Home Cook Recipes 私房菜 - 今日菜单 (MENU) 28th Nov, 2009

Calla Lily Recipes 食譜篇 - 鐵板沙爹魷魚 (SIZZLING SATAY BROWN SQUID)

鐵板沙爹魷魚 (SIZZLING SATAY BROWN SQUID)

Ingredients :-
400g soaked squids
100g big onions (shredded)
1 tablespoon toasted sesame seeds
Satay sauce :
4 shallots
4 garlic cloves
2 cm fresh galangal
2 cm fresh turmeric
2 red chillies
5 dried chillies (soaked)
1 stem lemon grass
3 tablespoons cooking oil
Seasoning :
½ teaspoon salt
3 tablespoons sugar
100g grounded peanuts
1 tablespoon bottled curry powder

1. Rinse squids and score a criss-cross pattern, blanch in the boiling water. Remove, drain well and keep aside.

2. Blend entire satay sauce ingredients in the blender until finely paste, dish out and set aside.

3. Heat up 2 tablespoons oil in the hot wok, sauté blended satay sauce over a low heat until the chilli oil begins to separate. Add in squids, seasoning and big onions, stir-fry briskly till well combined.

4. Transfer squids ingredients and sauce to the preheated sizzling, sprinkle with toasted sesame seeds. Serve hot.

Calla Lily Recipes 食譜篇 - 酥炸花腩 (THAI PORK BELLY WITH SWEET AND SOUR ONION)

泰國酥炸花腩 (THAI PORK BELLY WITH SWEET AND SOUR ONION)

Ingredients A :-
400g pork belly with skin
1 tablespoon light soy sauce
½ teaspoon sugar
½ egg
1 tablespoon tapioca flour
Ingredients B :-
1 big onion (shredded)
1 red chilli (shredded)
5 bird’s eye chillies (chopped)
1 tablespoon sugar
2 tablespoons Thai chilli sauce
2 tablespoons calamansi lime juice

1. Cook pork belly in the boiling water for 30 minutes. Remove, leave to cool and cut into pieces.

2. Mix pork belly pieces with light soy sauce, sugar, egg and tapioca flour. Next, deep-fry in the hot oil over high heat until golden brown. Dish out and drain well.

3. Combine entire ingredients B, marinate for 15 minutes, then, spoon over to the fried pork belly, serve at once.

What I eat today 今日吃什麽 - 趣台北咖啡茶馆 (Fun Taipei Teacafe)

趣台北咖啡茶馆 Fun Taipei Teacafe

Address : No 9, Jalan SS2/64, 47301, Petaling Jaya, Selangor.

Visited on 15 November 2009 1527pm

Home Cook Recipes 私房菜 - 今日菜单 (MENU) 27th Nov, 2009

Calla Lily Recipes 食譜篇 - 醬油花腩煲 (CLAY POT BELLY WITH SOY SAUCE)

醬油花腩煲 (CLAY POT BELLY WITH SOY SAUCE)

Ingredients :-
400g pork belly (skinless, cut into pieces)
1 big onion (wedged)
5 bird's eye chillies
2 tablespoon chopped spring onion
Marinade :
½ egg
½ tablespoon light soy sauce
½ teaspoon pepper
1 tablespoon tapioca flour
Seasoning :
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 tablespoon "Shaoxing" wine

1. Season pork belly with marinade, deep-fry in the hot oil over high heat until golden in colour.  Remove, drain well and keep aside.

2. Heat up 1 tablespoon oil in the clay pot, saute big onions and bird's eye chillies until fragrant.  Add in pork belly pieces and seasoning, stir-fry briskly until aromatic.  Cover and simmer over a low heat for few minutes.

3. Sprinkle chopped spring onions and some "Shaoxing" wine, toss well.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 豉椒鴨脯 (DUCK BREAST WITH ONION AND FERMENTED SALTED BLACK BEAN)

豉椒鴨脯 (DUCK BREAST WITH ONION AND FERMENTED SALTED BLACK BEAN)

Ingredients :-
1 piece (about 500g) duck breast
60g big onions (wedged)
1 tablespoon chopped ginger
4 bird's eye chillies (chopped)
1 tablespoon fermented salted black beans
1 tablespoon salted bean paste
250ml water
2 tablespoons chopped spring onions
1 tablespoon light soy sauce
cornstarch solutions (for thickening)
Seasoning :
½ tablespoon light soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
½ teaspoon pepper
½ teaspoon sesame oil
1 tablespoon "Shaoxing" wine

1. Rub light soy sauce over to the duck breast, shallow-fry over a low heat until golden in colour on both sides.  Remove and cut into slices, keep aside.

2. Heat up 1 tablespoon oil, saute chopped ginger and bird's eye chillies until fragrant.  Add salted bean paste, fermented salted black beans and big onions, stir-fry till aromatic.

3. Add water and seasoning, bring to the boil.  Place in duck slices, simmer until the sauce is slightly absorbed.  Lastly, thicken with cornstarch solutions, sprinkle with chopped spring onions, toss well.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 五香花肉 (SPICES PORK BELLY)

五香花肉 (SPICES PORK BELLY)

Ingredients :-
500g pork belly with skin
1 tablespoon chopped ginger
1 tablespoon chopped red chillies
1 no (about 70g) big onion (wedged)
2 star anises (crush coarsely)
1 tablespoon chopped spring onions
1 tablespoon "Shaoxing" wine
Marinade :
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
Seasoning :
1 tablespoon oyster sauce
1 tablespoon light soy sauce
½ teaspoon five spices powder
1 teaspoon sugar
½ teaspoon pepper
½ teaspoon sesame oil

1. Cook pork belly in boiling water for approximately 40 minutes until cooked and slightly tender. Remove, season with marinade, then deep-fry in the hot oil until golden in colour.  Dish out, soak in the cool water immediately.  Remove and cut into pieces.

2. Heat up 1 tablespoon oil, saute crushed star anises, chopped ginger, chillies and big onions until fragrant.  Add in pork belly and seasoning, stir-fry briskly until well combined and aromatic.

3. Sprinkle with chopped spring onions and some "Shaoxing" wine, toss well.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 蒜子蠔油雞 (SIMMERED GARLIC CHICKEN WITH OYSTER SAUCE)

蒜子蠔油雞 (SIMMERED GARLIC CHICKEN WITH OYSTER SAUCE)

Ingredients :-
½ no chicken
100g smoked garlic
80g shallots
1 tablespoon chopped garlic
1 tablespoon red chillies
50ml water
Marinade :
½ tablespoon oyster sauce
½ tablespoon light soy sauce
1 egg
2 tablespoons tapioca flour
Seasoning :
1 tablespoon oyster sauce
½ tablespoon light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon "Shaoxing" wine

1. Rinse chicken, cut into pieces and drain well.  Next, season with marinade, deep-fry in the hot oil until cooked and golden in colour.  Remove and keep aside.

2. Deep-fry smoked garlic and shallots in the hot oil.  Dish out.

3. Leave 2 tablespoons oil in the hot wok, saute chopped ginger and chillies until fragrant.  Add in garlic, shallots and chicken pieces, toss well.

4. Add seasoning and water, bring to the boil.  Stir-fry over high heat until the sauce is slightly absorbed.  Lastly thicken with cornstarch solutions.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 羊肉'當歸湯 (DOUBLE BOIL LAMB SOUP WITH "DANG GUI")

羊肉'當歸湯 (DOUBLE BOIL LAMB SOUP WITH "DANG GUI")

Ingredients :-
400g lamb with bone
4 ginger slices
6 red dates (cored)
20g Chinese Angelica / "Dang Gui"
15g wolfberries (soaked)
500ml boiling water
1 tablespoon "Shaoxing" wine (add in before serve)

1. Cut lamb into pieces, blanch in boiling water, dish out.  Rinse under running cool water, drain well and leave aside.

2. Place lamb pieces and the remaining ingredients in a double boiler, add boiling water.  Cover and double boil over a low heat for approximately 2 hours.  Splash in "Shaoxing" wine before serve.

Calla Lily Recipes 食譜篇 - 薑蔥油煎餅 (GINGER AND ONION PAN CAKE)

薑蔥油煎餅 (GINGER AND ONION PAN CAKE)

Ingredients :-
200g plain flour
1 egg
100g shallots (chopped)
1 tablespoon chopped ginger
1 tablespoon sesame oil
1 teaspoon light soy sauce
1-2 tablespoon water

1. Heat up 1 tablespoon sesame oil, saute chopped shallots and ginger until fragrant.  Remove, put in a mixing bowl.

2. Add in plain flour, egg, light soy sauce and water, mix well.

3. Heat up some sesame oil in the sauce pan, spoon in some batter mixture, shallow-fry over a low heat until cooked and golden brown on both sides.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 黑木耳豬肉餅 (BLACK FUNGUS PORK PATTIES)

黑木耳豬肉餅 (BLACK FUNGUS PORK PATTIES)

Ingredients :-
200g lean pork/pork fillet steak
1 tablespoon shredded black fungus (soaked, chopped)
1 tablespoon chopped ginger
100g shallots (chopped)
some sesame oil
Seasoning :-
1 tablespoon ginger wine
1 tablespoon tapioca flour
1 teaspoon sesame oil
1 teaspoon light soy sauce
1 teaspoon pepper

1. Chop lean pork, combine with chopped black fungus, the remaining ingredients and seasoning, mix well.  Form it into small patties, keep aside.

2. Heat up some sesame oil in the sauce pan, shallow-fry pork patties over a low heat until golden brown on both sides and cooked.  Remove from heat, serve at once.

What I eat today 今日吃什麽 - Happy Beans Cafe, USJ Taipan

Happy Beans Cafe is located at 46, Jalan USJ 10/1E, 47600 UEP Subang Jaya, Selangor.

Happy Beans speciality is handmade yu yuan (yam balls) that you can have it served with a few ways..

Visited on 10th Nov, 2009 2022pm

What I eat today 今日吃什麽 - Paddington House of Pancakes, One Utama

Paddington House of Pancakes, One Utama

Address : G363, Ground Floor Rainforest,

1 Utama Shopping Centre
Bandar Utama Damansara
47800 Petaling Jaya

Tel / Fax : 03 7722 3206

Operating Hours : 10.00am – 11.00pm everyday

Visited on 06th November 2009, 1901pm

What I eat today 今日吃什麽 - Kiwi X'press Bakery & Cafe, USJ 9

Kiwi X'press Bakery & Cafe

Address : 8-1 Jln USJ 9/5N, Taman Seafield Jaya, 47620 Petaling Jaya, Selangor, Malaysia.
Contact : 03 80241463

Visited on 01 Nov, 2009 1950pm

Calla Lily Recipes 食譜篇 - 金不換炒腰花 (STIR-FRY PIG'S KIDNEY WITH BASIL)

金不換炒腰花 (STIR-FRY PIG'S KIDNEY WITH BASIL)

Ingredients :-
2 nos pig's kidney
100g basil leaves
50g shredded ginger
1 tablespoon sesame oil
50ml ginger wine
Seasoning :-
½ tablespoon light soy sauce
½ teaspoon pepper

1. Halved and clean the pig's kidney, remove the membrane, score a criss-cross pattern on the surface.  Next, soak in the salted water for 30 minutes, rinse under running cool water.  Then blanch in boiling water.  Remove, drain well and keep aside.

2. Heat up 1 tablespoon sesame oil in the hot wok, sauté shredded ginger over a low heat until golden in colour.  Add in pig's kidney and seasoning, stir-fry briskly until aromatic.

3. Add in basil leaves and ginger wine, stir-fry over high heat until well combined.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 爆薑羊角豆 (MASHED GINGER WITH STUFFED LADY'S FINGER)

爆薑羊角豆 (MASHED GINGER WITH STUFFED LADY'S FINGER)

Ingredients :-
8-10 lady's finger
150g lean pork / pork fillet steak
1 tablespoon chopped ginger
1 tablespoon sesame oil
1 tablespoon tapioca flour
Cornstarch solutions (for thickening)
Seasoning :
1 teaspoon light soy sauce
½ teaspoon pepper
Sauce :
1 tablespoon chopped ginger
1 tablespoon chopped shallot
1 tablespoon sesame oil
1 teaspoon light soy sauce
1 tablespoon "Shaoxing" wine
200ml water

1. Sauté chopped ginger with 1 tablespoon sesame oil over a low heat in a sauce pan until fragrant, remove and keep aside.

2. To make filling, chop lean pork, add in ginger, tapioca flour and seasoning, mix well.

3. Stuff filling into the cavity of the lady's finger.  Then shallow-fry with some sesame oil in a preheated sauce pan until cooked.  Remove from heat.

4. To make sauce, heat up 1 tablespoon sesame oil, sauté chopped ginger and shallots until fragrant.  Add in water, light soy sauce and "Shaoxing" wine, bring to a boil.  Next, thicken the sauce with some cornstarch solutions.  Remove, spoon over to the stuffed lady's finger, serve at once.

Calla Lily Recipes 食譜篇 - 黑椒雞扒 (BLACK PEPPER CHICKEN CHOP)

黑椒雞扒 (BLACK PEPPER CHICKEN CHOP)

Ingredients :-
2 nos chicken whole leg
1 tablespoon ginger juice
1 tablespoon chopped ginger
1 tablespoon chopped shallots
1 tablespoon sesame oil
50ml water
Seasoning :
2 tablespoons sweet soya bean sauce (kicap lemak manis)
2 tablespoons crushed black pepper
1 teaspoon pepper

1. Remove the bone of the chicken leg, season with ginger juice, marinate for 1 hour.

2. Shallow-fry the marinated chicken leg with some sesame oil over medium heat in the preheated sauce pan until cooked through.  Dish up, keep aside.

3. Heat up 1 tablespoon sesame oil fragrant chopped ginger and shallots.  Add in water and seasoning, once boiled.  Place in chicken chop, simmer until the sauce is slightly absorbed.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 色酒鹽焗雞 (SALTED CHICKEN WITH XO WINE)

色酒鹽焗雞 (SALTED CHICKEN WITH XO WINE)

Ingredients :-
1 no (1.2kg) Kampong Chicken
3 kg caorse salt/sea salt
8 eggs
1 piece greaseproof paper
Marinade :
2 tablespoons ginger juice
2 tablespoons XO wine

1. Rinse the chicken and pat-dry, season with marinade, marinate for 1-2 hours.

2. Wrap the marinated chicken with greaseproof paper, set aside.

3. Stir-fry the coarse salt in the deep pot till very hot, then make a cavity in the centre of the salt, place in chicken parcel and eggs.  Cover wtih hot salt, cook over a low heat for 45 minutes until cooked through.  Dish out, serve at once.

Calla Lily Recipes 食譜篇 - 薑蔥鹽焗雞 (SALTED CHICKEN WITH GINGER AND SPRING ONION)

薑蔥鹽焗雞 (SALTED CHICKEN WITH GINGER AND SPRING ONION)
Ingredients :-
1 no (about 1.2kg) Kampoing chicken
3 kg coarse salt / sea salt
1 piece greaseproof paper
Marinade :
100g chopped ginger
100g chopped shallots
1 tablespoon vegetarian oyster sauce
1 teaspoon pepper
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon "Shaoxing" wine

1. Rinse the chicken, halved from the breast, pat dry.  Rub all over marinade mixture to the chicken, place on a steaming platter, marinate for 30 minutes.

2. Wrap marinated chicken together on platter with greaseproof paper.

3. Stir-fry coarse salt in the large hot work, made a cavity in the centre of the salt, place in parcel chicken, cover it with the hot salt, cook over a low heat for 45 minutes until cooked through.  Remove from heat, serve at once.

Calla Lily Recipes 食譜篇 - 當歸紙包排骨 ("DANG GUI" PORK RIB PARCEL)

當歸紙包排骨 ("DANG GUI" PORK RIB PARCEL)

Ingredients :-
500g pork ribs
10-15 pieces Chinese Angelica ('Dang Gui')
1 piece greaseproof paper (cut into small pieces)
1 piece aluminium foil (cut into small pieces)
Marinade :
1 tablespoon ginger juice
½ tablespoon vegetarian oyster sauce
1 tablespoon light soy sauce
1 tablespoon "Shaoxing" wine
2 teaspoons "Dang Gui" powder
1 teaspoon sesame oil
½ teaspoon pepper

1. Rinse pork ribs, cut into small pieces (about 10-15 pieces), drain well.  Season pork rib pieces with marinade, marinate for 1 hour.

2. Wrap each pork rib and a piece of "Dang Gui" with greaseproof paper, then cover with aluminium foil.

3. Bake pork rib parcel in the preheated oven at 200°C for 20 minutes until cooked.  Remove from heat, serve at once.

Calla Lily Recipes 食譜篇 - 木耳絲炒薑酒雞 (STIR-FRY CHICKEN WITH BLACK FUNGUS AND GINGER WINE)

木耳絲炒薑酒雞 (STIR-FRY CHICKEN WITH BLACK FUNGUS AND GINGER WINE)

Ingredients :-
500g Kampong Chicken (cut into pieces)
200g black fungus (soaked, shredded)
150g shredded ginger
2 tablespoons sesame oil
50ml "Shaoxing" wine
100ml ginger wine
Seasoning :
1 tablespoon light soy sauce
½ml teaspoon pepper

1. Heat up sesame oil in the hot wok, sauté shredded ginger over a low heat until golden in colour and fragrant.  Add in black fungus and chicken pieces, stir-fry over medium heat until aromatic and the colour of chicken pieces are changes.

2. Add ginger wine, light soy sauce and pepper, bring to a boil, reduce to low heat, simmer until the gravy is slightly absorbed.  Lastly, splash in "Shaoxing" wine, toss well.  Dish up, serve hot.