BURMESE CHICKEN STEW

This spicy tasting root ,ginger used fresh is an indispensable ingredients in every asian cuisine.the brown skin is usually peeled off before use.The recipes called for lot of ginger and garlic.Out of curiosity I tried this recipes from the blog she simmer .It has strong taste of ginger.

BURMESE CHICKEN STEW

Ingredients;
8 medium bone in,skin on chicken thigh
1 whole head of garlic,pell,clice thinly
2 cup fresh young ginger,julienned
1 medium size yello onion,peeled and cut into slices
1/4 cup light soy sauce
3 tbsp fish sauce or 2 tsp salt
1/4 cup light brown sugar
1/4 cup chinese cooking wine
2 tbsp ground turmeric
1 tsp ground coriander
1 tbsp cornstarch
1/2 tsp black pepper corn ground
1 cup water (if not enough,add bit more)

Method;
1.Set a pan over medium high heat.when the pan is hot,add the chicken thigh,skin side down.leave chicken alone until you get a good sear on the skin sides.
2.In meantime quickly whisk together the remaining ingredients except the ginger and garlic and onion.
3.Once the chicken is browned on the skin side,flip them so that the skin side is now on top.drain off excess fat.
4.scatter the julienned ginger and sliced garlic on top of the chicken and pour the seasoning mixture over the chicken.Reduce the heat to medium and close the lid for 20 minutes.
5.add sliced onion,closed the lid nd let the stew cooked for 20 minutes.serve warm

STIR FRY SQUID IN KICAP MANIS

These fresh squid are cooked in sweet black soy sauce ,tasty sauce and .Mop up the delicious sauce with a bowl of rice.


STIR FRY SQUID IN KICAP MANIS
source;diah di kitchen

Ingredients;
300g fresh squid
5 red chilli deseed.slice thinly
200ml water
4 tbsp kicap manis ( sweet black soy sauce )
1/4 tsp chicken granules
1 tsp salt
1/4 tbsp sugar

Ingredients  paste ;
7 small shallot
3 clove garlic
4 candlenut
6 red chilli

method;
1.clean the squid,remove the inkbag, membrane .wash and cut into 1 cm strip,drain.set aside.
2.pound the ingredients in mortar and pestle or put into blender to blend into paste.
3.heat a wok, add 3 tbsp of oil,when the oil is slightly hot,add in the paste  and stir fry till fragrant ,add in the water, chicken granules and mix well let is simmer till the gravy a bit thicken,add in the squid ,stir to mix well and cook till the gravy thicken for a few minutes.Don't cook too long or else your squid will turn rubbery.Take a pcs of squid and take a bite ,once is cook and soft.off the heat.

RED VELVET CUPCAKE

These cupcake are delicious you can eat them on its own without the frosting .Turned out fluffy,moist and buttery red velvet cupcake.I use the red grain rice,grind to a powder form for the colouring.I use 2 tbsp of this red rice grain powder and 1/4 tsp red colouring powder mix together.These red rice grain ,the chinese use it for making the homemade rice wine .can get it at the chinese herb shop.

RED VELVET CUPCAKE
source;bisous a toi

Ingredients;
 1 1/4 cup  flour
1/2 tsp baking power
1/2 tsp salt
1 tbsp cocoa powder
1 tbsp red colouring
1/4 cup unsalted butter
3/4 sugar castor sugar
1 egg
1/2 tsp vanilla
1/2 cup buttermilk or/1/2 cup whole milk plus 1/2 tbsp vinegar (I used low fat yogurt)
1/2 tsp vinegar /lemon juice
1/2 tsp b.soda

Method.
1.preheat oven to 175 c.
2.In a big bowl,add in flour,baking powder,salt,cocoa powder and red colouring sieve together and kept aside.
3.using a stand mixer,beat butter with sugar Until light and fluffy.add the egg,beat until well blended.
add the vanilla extractbeat till well blended.add in the sifted flour alternately,begining and ending with flour
4.In a small bowl combine vinegar,baking soda and add it to your batter.stir well with a spatula and
pour into the paper cup and bake it for 20-30minutes or until cooked.

FRIED PORK BELLY

These pork belly are marinated with the simple ingredients the must have the red preserved beancurd.
which can be made in an hour,but will be enjoyed by all.

FRIED PORK BELLY

Ingredients;
500g pork belly, (skinned off the skin)
2 -3 pcs red preserved beancurd
1 tsp chop garlic
1 tsp five spice powder
1 tsp sesame oil
1 tsp pepper
1 tbsp chinese rice wine
1 nos egg
3 tbsp cornflour (add in when you want to deep fried the meat)
2 cup of oil for deep frying

Method;
Pork belly skinned off the outer layer skin,wash and drain,pat dry with kitchen towel.Cut into2 cm chunks. Mashed the red preserved beancurd  and with all the ingredients except the cornflour add into the cut porkbelly .Use a pair of chopsticks to mix the porkbelly and the ingredients till evenly combined. Marinade it for at least an hour or more and chill it in the fridge. Heat a wok with oil,while waiting for oil to get hot,take out the marinated porkbelly from fridge .Add in the cornflour,use a pair of chopsticks to coat with the marinade pork belly evenly.when the oil is hot,add in the marinade pork belly to deep fried till slight brown and cook through. Deep fried in three batches. drain on the kitchen paper towel.serve hot or cold with a bowl of rice.

FRY CAULIFLOWER

I do not know this simple step to cook this cauliflower bring out the nutty flavor. is just simple nice and tasty.normally, I  just stir fry with meat or shrimp,add water to simmer till the vegetable is soft and cook.

FRY CAULIFLOWER

Ingredients;
some cauliflower cut into florets
some fine salt
1 tbsp curry powder
2 tbsp oil

Method;
Cut the cauliflower into florets ,wash,drain dry.Add in some salt,curry powder and mix well combine.
In a heat wok,add in the oil,add in  the cauliflower florets,stir fry till the cauliflower is soft and cook.
Use medium heat to stir fry it.

MEAT OMELETTE

An omelette is a simple dish ,quick to cook for lunch or dinner. Usually I cook this omelette when I am lazy to think of what to cook for lunch or dinner.Just an omelette and a plate of vegetable will do.

MEAT OMELETTE
Ingredients; A
200g minced meat
1/2 tsp salt
4 cloves garlic,mince
1 onion,sliced thinly or chop
2 tomatoes,chop

Ingredients B
5 eggs
1 tbsp light soya sauce
1/2 tsp pepper
1 1/2 tbsp self raising flour (or use cornflour)
oil for frying

Method;
1.Season meat with salt for 10 minutes.set aside.chop individually garlic,tomatoes,onion.kept aside.
2.Break the eggs into a bowl,beat lightly together with soya sauce,pepper,self raising flour.set aside.
3.Heat saucepan with 3 tbsp oil,fry the garlic,onion,tomatoes until the oil rises to the top.add in the minced meat.keep stirring until meat is cooked.remove and leave to cool.
4.Mix the egg batter with the cooked mixture together blend well.Heat oil in a nonstick pan, pour the meat and egg batter into the pan and cook ,flip over till both sides are light brown .serve.

DEEP FRIED YU TIAO

I  learn this dish when I volunteer to help in a friend 's kitchen. Buy the yu tiao,remember to ask the man to fried just when the yu tiao started to turn yellownish slight brown,dish out.You have to deep  fried once more time.  It taste sweet,slight sour and crispy yu tiao.

DEEP FRIED YU TIAO

Ingredients;
8 pieces yu tiao (cut thinly)
1/2 -1 cup tomato sauce ( I use maggi brand)
1/2 cup toasted sesame seed
1/2 cup toasted ground groundnut
a few tbps sugar
3 cup of cooking oil for frying

Method;
use a scissor to cut the yu tiao thinly.set aside.Heat a wok,when the wok is warm,add in the cooking oil heat till the oil is hot(medium heat) .add in the cut yu tiao in a few batches to deep fry till crispy,keep stirring,don't let it burnt .Dish out into a big plate,let it cool first.In another dry wok ,use low heat,pour in the tomatoes sauce ,some sugar to taste,stir till well mix,taste for the sweetness (must balance with the tomatoes sauce,not too sour or too sweet)add in the cool fried yu tiao,stir well all well mixed,add in the toasted sesame seed,ground groundnut and stir till all well combined,dish out on a plate and serve.
Note; the you tiao must fry till inside is crispy .adjust the tomatoes,sugar according to your taste.