Christmas Wreath Bread (圣诞花环面包)

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INTRODUCTION

It is my own wish to share one Christmas bread recipe per year for the reader and this year I have decided to share a wreath bread..

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Actually, Christmas wreath bread is nothing difficult and I have lots of idea how it should be done. As long as the bread is shaped in a circle, it can be called a Christmas wreath bread.

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I have amended the design along the way and I can’t exactly tell you the measurement of each part of the dough required. Well, for the leftover dough, I have used it to make it into buns shape ..For this bread, I have added mixed fruits to the bread but this is optional.

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To be frank, as I am not a Christian, I do not know exactly what is a Christmas wreath.. Therefore, I assumed many non Christians may not know too. As per http://www.holidayinsights.com/xmas/wreaths.htm,

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“Wreaths have been used as a decorative sign of Christmas for hundreds and hundreds of years. Christmas wreaths can adorn any part of your home, inside or out. In many homes, this symbol of growth and everlasting life can be found both inside and out. It is common to find a number of wreaths on doors, over the mantle, or hung in windows.The wreath has significant meaning for the season. It’s circular shape represents eternity, for it has no beginning and no end. From a Christian religious perspective, it represents an unending circle of life. The evergreen, most frequently used in making wreathes, symbolizes growth and everlasting life. Holly branches have thorns. When used in a wreath it represents the thorn on Jesus’ crown when he was crucified. Bright red holly berries symbolize Jesus’ blood that was shed for us.”

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WHAT IS REQUIRED

Servings: Prepare one big size wreath bread

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  • 500 grams of bread flour
  • 100 grams of sugar
  • 5 grams of salt
  • 11 grams (1 packet) of instant dry yeast
  • 30 grams of butter
  • 1 egg
  • 220 grams of lukewarm  water
  • 150 grams of dried fruits soaked in orange juice or cherry wine overnight

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STEPS OF PREPARATION

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  • In a mixing  bowl, mixed all the ingredients  together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. After 5 minutes, change from medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. Add the drained soaked dried fruits and knead for another 1-2 minutes until all the fruits are incorporated to the bread dough.

  • Transfer the dough out to a lightly flour surface.  Lightly knead for 1-2 minutes and let it proof until double in size. Cover the dough with a wet towel or clingy wrap. Proofing time will depends on the weather but it will take about more or less 30 minutes in Singapore weather.

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  • Take some dough, use a rolling pin to roll it to about 1 cm thickness. Use a round cutter to cut the dough and place a piece the dough to the baking tray. Cut the second dough and place half way on top of the first dough. Perform the same for the others until a round circle is form . This part shall used up about at least 60% of the dough but that depends very much on the size of your round cutter and wreath diameter.

  • Take some dough and shape it into a small ball.

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  • Stick the small dough balls at the side of the wreath. Use hand to pinch one side of the round flat dough and the small dough balls such that they are intact with each other. Let it proof until double in size.

  • Pre-heat the oven to 180 degree Celsius .

  • Once the second proofing is done, egg wash the bread (one egg yolk + 1 tablespoon of water, stir until well mixed, sift and apply). and bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes. Timing will depend on the size and thickness of the wreath .

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CONCLUSION

This is a soft bread and it taste like ordinary buns. Servings shall be pull apart style and served with butter and jam. I hope this post will benefit readers who are looking for Christmas bread recipe.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.



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Matcha Cream Cheese Pineapple Rolls (绿茶奶酪凤梨卷)

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INTRODUCTION

I have my popular Golf balls pineapple tarts in this post  Golf Ball Pineapple Tarts (凤梨酥)- Part 2

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I also have the open face traditional pineapple tarts in this post: Open Faced Pineapple Tarts (凤梨挞)

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In this year, I have issued the Taiwanese Pineapple Cakes in this recipe: Taiwanese Pineapple Cake (台式凤梨酥)

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But I am lacking another popular pineapple tarts recipe in the form of rolled dough or pineapple rolls.. So I thought this year I will share with readers this pineapple rolls to make my pineapple tarts recipes complete.

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I am rather unhappy with my new kitchen gadget, the special rolling pin for this pineapple rolls. I did not research before I bought this cheap gadget in a bakery shop.. When I tried to use, I found that it is not as easy as what I thought. In fact, it is quite tough as the dough is pressed and difficult to roll.

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Subsequently, I search in the internet and I found that there is another type of pump which will give a better shape for rolling. I would advise if you do not have any gadget and intend to buy, do buy those that come with a piston type.

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In the previous year, many readers are asking me if I have any cream cheese pineapple tarts dough recipe, so i have decided to incorporate this cream cheese and added a green tea flavouring. The taste is delicious and texture is nice but personally, I would prefer the traditional golf balls type of pastry which you can refer to the post above.. But if you are looking for a change, you can always tried this..

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I have a big Kenwood Chef mixer, and at time it becomes a burden for the preparation of a small quantity of dough or creaming with butter. Therefore, I have resorted to the use of a food processor in the preparation of dough. This is not a must, you can always use the traditional “rubbing method” or “creaming method” of creaming butter and sugar until light and fluffy. Feel free to use the method that are most suitable to your work flow.

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If you need quick and easy pineapple jam recipes, you can refer to this post: Quick and Easy 30 minutes Homemade Pineapple Jam (30 分钟简易凤梨酱)

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WHAT IS REQUIRED

Servings: About 30-40 rolls depending on size

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  • 400 grams of ready made pineapple jam (divided into 40 pineapple jam rolls of about 10 grams each)
  • 400 grams of cakes flour (10% or 25 grams can be substitute with corn flour or custard powder)
  • 125 grams of cold butter 
  • 125 grams of cold cream cheese
  • 30 grams of icing sugar
  • One egg (lightly beaten)
  • 1 teaspoon of matcha green tea powder

Note that this dough can also be used for golf ball pineapple tarts and open face pineapple tarts

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STEPS OF PREPARATION

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  • Shape the pineapple jam into an oblong shape of your desired size. In this illustration , it is about 2 cm long with 1 cm diameter.

  • In a food processor, place the butter, cream cheese, flour , icing sugar and green tea powder, pause blend for 1 minute until the flour and butter and cream cheese combined and become crumble form. Add the beaten eggs, pause blend again until it forms a pliable dough. If it is too dry, you can add milk tablespoon by tablespoon. If it is too wet, you can add flour tablespoon by tablespoon . Do not over blend as it may yields gluten that make the dough chewy. Normal creaming method of beating butter, cream cheese and sugar until light and fluffy can be used too.

  • Transfer the dough out to the work surface, if it is too soft, chill in the fridge for 15-30 minutes or  until it is easier to handle.

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  • Pre-heat the oven to 160 degree Celsius.

  • Take some portion of the chilled dough, place on top of a baking paper, put another piece of baking paper on top, roll it to about 3-4 mm thickness. Take away the top covering baking paper, use the special rolling pin to roll it once for the pattern to appear. Take one dough and roughly measure the size the required. Cut into required size using either a knife or pizza rolling knife.

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  • Carefully turn over the dough, put a pineapple jam on top on one part of the dough and it ensuring that all the jams are covered. Transfer the pineapple rolls to the baking tray, egg wash if preferred  and baked in the pre-heated oven of 160 degree Celsius for 12-15 minutes.

  • For egg washing, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift before application.

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CONCLUSION

i  believed this must be one of my ugliest looking batches of pineapple tarts .. Though taste is good but I believed the look can be further improved. Do give it a try if you wanted a change this year.. It is still melt in the mouth with tint of green tea flavour in the dough. It does go well with the pineapple jam.

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Hope you like the post today. Cheers and have a nice day

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Miso Braised Saba (味增鲭鱼)

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INTRODUCTION

I have been cooking my fish using miso paste for at least a few years..

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There is once when I am running out of Chinese fermented soya beans or tau cheo in my kitchen, it suddenly cropped out from my mind to substitute these tau cheo with miso paste.. Yes, the taste blends very well with what I am cooking. In fact, I found that it is an extremely good substitute for miso since miso is in a paste form whereas we need to break the fermented soya beans for the flavour to develop in our cooking.

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Taste is slightly different from tau cheo but delicious. Out of my curiosity , I goggled “ Miso Saba” and apparently, Japan does have such a dish. After reading a few recipes, I have designed my own recipes which is much simpler but deliciousness will not be compromised.

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Preparation is as easy as ABC with very simple ingredients and some can be omitted if desired. Since Miso is already a full flavour agent, there is not much seasonings you need to add.. What I have added is a small quantity of sugar to negate the slight saltiness.

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This dish is great to go with rice and the sauce is especially tasty. Family members finished the dish in seconds.

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WHAT IS REQUIRED

Servings : 4-6 adult servings

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  • 2-3 Saba fillets
  • 1-1.5 tablespoon of miso paste
  • 1 tablespoon of Japanese rice wine , mirin (optional)
  • 1/2 tablespoon of white sugar (optional)
  • 3 cm of ginger, sliced
  • 3 cloves of garlics
  • About 2 cups of water
  • 2 stalks of spring onion

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STEPS OF PREPARATION

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  • This step is optional if you can eat fish with bones . Turn the fish fillet with the flesh facing you. Pluck out the bones at the middle of the fish fillets.

  • Put the miso paste with about  2 cups of water , stir until well combined. The volume will depends on the size of your frying pan. if your pan is big, you may need a bit more. The water should at least cover the fish .

  • In a pan, put one tablespoon of oil, pan fried the fish for 1-2 minutes until the fish meat has turned beige. Add in the ginger slices and garlic cloves, sauté for 1 more minute. Add the miso solution and bring to boil. Once it boils, turn the heat to medium and let it simmer for 3-4 minutes. Before off the heat, add the sugar and stir until the sugar dissolved. Off the heat and sprinkle with chopped spring onion before serving.

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CONCLUSION

The last 2 posts on Assam Fish and Stew Halibut received quite a favourable response. Members of Facebook Group are trying out the recipes. I have therefore decided to share this recipe too. I will not insist to use Saba in this recipe, but I would recommend the use of a deep sea fish where there are more omega fatty acids and smoother meat texture. Salmon is definitely a good choice and of course good fish like threadfin fillets can always be used.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Chocolate Crinkles Cookies (巧克力皱纹曲奇)

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INTRODUCTION

Members of Facebook Group is asking me for Christmas cookies recipe. I do have some recipes in the previous year and i thought I might also share some new recipes this year.

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The recipe that i have chosen is chocolate crinkle cookies. Hmmm, I do not know when this cookie become popular and it seems that in the recent months, i have seen a few posts of this cookies.

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The cookies look rather different from other cookies. It has a unique outlook resemble a mushroom . This was  resulted from the dough expansion during cooking. As it expands, a unique design is created.

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It is a dark chocolate cookies that are very chocolaty , soft and chewy in the inside and firm on the exterior. Personally, I think it is a rather presentable trendy gift to be given to friends..

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Preparation is very easy. The rule of soft chewy cookies is not to over bake the cookies. If you prefer crispy cookies, you will need to  extend the baking timing.

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WHAT IS REQUIRED

Servings : About 25-30 cookies

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  • 50 grams of butter, at room temperature
  • 200 grams of dark  cooking chocolate
  • 80 grams of white sugar
  • 2 eggs
  • 200 grams of self raising flour
  • 1/8 teaspoon of baking soda
  • 100 grams of icing sugar (for dusting)

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STEPS OF OPERATION

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  • Microwave the cooking chocolate for 1 minute. Set aside for cooling. You can also melt the chocolate using ban marie method.

  • In a stand mixer, cream the butter and sugar until light and fluffy. Add the melted chocolate follow by the eggs. Beat until well combined.

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  • Sift in the flour and baking powder, use the machine lowest speed and stir until well combined. Chill the dough in the fridge until the dough is firm enough and does not stick to your hand .

  • Pre-heat the oven to 165 degree Celsius.

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  • Take about 1/2 tablespoon of the dough, use hand to shape round and put it in the bowl of icing sugar. Roll it and let the dough coat as much icing sugar as possible. Transfer to the baking tray and leave adequate space for expansion. (at least 5-6 cm apart)  Bake in the pre-heated oven of 165 degree Celsius for 8-10 minutes or until the edges are slightly firm.

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CONCLUSION

This cookie is addictive and definitely suitable for a chocolate lover. I have already cut the sugar by 20% in this recipe and I will not recommend any further reduction. I hope this will benefit those readers who are looking for some Christmas cookies. You can easily modified this recipe by adding some red colouring and become a red velvet crinkle cookie.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Hakka Savoury Tangyuan (客家咸汤圆)

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INTRODUCTION

There is no need to ask me when is Winter Solstice festival, it is always 3 days before Christmas , on 22nd December each year.  I am sharing this post earlier because I just want to fulfil my blogging agenda of sharing one tang yuan recipe per year.

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In the first year, I have shared the basic tangyuan recipe in this post: Time To Celebrate Winter Solstice–Chinese Tangyuan or Glutinous Rice Balls . In this post, i have also shared about the background of tangyuan.

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Last year in 2015, i have shared the an alternative to normal tangyuan , sweet pumpkin tangyuan in this post: Pumpkin Glutinous Rice Balls aka Pumpkin Tangyuan (南瓜汤圆)

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This year, I have decided to share a savoury tangyuan recipe which my late parents used to cook though the childhood version do not have any meat fillings.

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This is not my creative recipe, if you Google from the internet, this dish shall be classified under Hakka cuisines. Apparently, most hakka members in my Facebook Group do cook tangyuan in this manner. As per Chinese baike it was written clearly that:

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“客家咸汤圆是一道美味可口的汉族小吃。将材料1揉成糯米团,并分为15等份。将材料2及调味1搅拌均匀作成馅,再一一将糯米团捏成圆薄形,包入肉馅并捏合即可。用少许油加热将材料4爆香再倒入调味2料煮沸後放入咸汤圆,煮至咸汤圆熟为止。接著再放小汤圆,煮熟至浮出汤面就算完成了。吃的时候可以另外加入茼莴叶或菠菜青菜等,吃起来味道更好。” (Source: http://baike.baidu.com/view/244157.htm)

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If you are unsure how it tastes like, just imagine that the tangyuan is a substitute of noodles in kway tiao or bee hoon or noodle soups. It is just like Fuzhou fish balls except that it is not as springy and fishy as the fish balls .

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WHAT IS REQUIRED

Servings: About 15 big tangyuan and some small tangyuan

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Tangyuan

  • 200 grams of glutinous rice flour
  • About 80-100 grams of plain water
  • 100 grams of minced meat
  • 1 teaspoon of dark or light soya sauce
  • 1 teaspoon of Chinese cooking wine
  • pinches of salt
  • sugar to taste
  • 2 teaspoons of sesame oil
  • 2 sprigs of spring onion, chopped

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Soup Ingredients

  • 1 stalk of vegetable greens (lettuce, caixin, tangO, some napa cabbage)
  • 1 teaspoon of dried shrimps
  • 1 teaspoon of minced garlic
  • 5-6 dried scallops
  • 2 shitake mushrooms, soaked and sliced into small pieces
  • 1 tomato, cut into wedges (optional)
  • Pinches of salt
  • Dashes of white pepper
  • Sugar to taste

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STEPS OF PREPARATION

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  • Put the minced meat, chopped spring onion  and the seasonings (salt, white pepper, sugar, dark or light soya sauce, sesame oil, Chinese cooking wine) in a bowl, use a chopstick to stir in one direction until well mixed. If preferred, you can add in 1/2 tablespoon of corn starch to enhance the binding . Marinate the meat for at least 1/2 hour.

  • Take out about 2 tablespoons of glutinous rice flour, put 1 –1.5 tablespoons of water, stir and knead until it form a soft dough. Flatten the dough and put in a pot of hot boiling water. Once it floats up , drained.

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  • While it is hot, transfer the cooked dough to the remaining flour in the mixing bowl. Gradually add in the remaining cold water and use hand to knead until it forms a pliable dough. Shape the dough into a long stripes and cut the dough into 1.5 cm cube size.

  • Take a dough, shape round, flatten it and put a teaspoon of minced meat in the centre, seal the edges, shape round and put in a tray lightly dusted with some glutinous rice flour. Perform the same for the other 14 portions.

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  • This step is optional. If there are left over dough, you can add some red colouring, knead until the colour is consistent and shape into smaller round balls.

Note:

  • Please ensure that the tangyuans do not touch each other and if there is a lot, you may want to cover both the dough and the completed tangyuan with a piece of wet cloth .

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  • In a pot, put 1 tablespoon of oil and sauté the garlic, dried shrimps and shitake mushroom until fragrant. Add about 1 litre of water or meat broth  add the minced meat and scallops. Bring to boil and once it boils, lower the heat to medium and let it simmer for 15-20 minutes. Add the tangyuan and once the tangyuan floats up, add the seasonings (salt, white pepper and sugar), tomato and your preferred greens. Simmer for o1-2 minutes and off the heat.

  • The tangyuan is best served hot immediately after it was prepared.


CONCLUSION

If you have never eaten this type of tangyuan before, do give it a try. It is tasty and there are many options in the soup. Feel free to add the ingredients that suits your taste buds.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.



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Stewed Halibut With Fermented Soya Beans (豆瓣酱半煎煮比目鱼)

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INTRODUCTION

I have to be frank when I was young, there are not many cooking methods for fishes in my house. Beside pan frying, braised fish with soya sauce, assam fish, fish steaming and another one is this old classic of braising fish with fermented soya beans.

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Well, I do not know how to properly translate the term for this cooking and in Chawan dialect and Mandarin, it was called “半煎煮“ or “pua jian zhu”. Basically it means that the fish is pan fried first until the exterior is hardened. It is then braised in a gravy of ginger and fermented soya beans.

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It is a comfort dish that goes well with rice or porridge and most Chinese granny should be able to prepare this dish.. The gravy is especially nice to eat with the rice and like my wife, she likes the shredded ginger very much ..

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For today’s illustration, i have used halibut fillet. i bought a piece from the supermarket and the first thing that come to my mind is to cook it this way. I am unsure if halibut is the same as the sole fish that I ate when I was young. i know that they both  came from the same flatfish family but the one i knew is a whole fish and apparently is much smaller and unable to get such a big piece of fillet. This fish has a fishy smell, and one of the best ways of cooking the fish is braising in this strong aromatic soup to get rid of the fishy smell.

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Unsure what are the reasons behind, we always used this type of cooking for fish fillets and not really whole fish. Better fishes such as threadfin can also be used but we never used in smaller fish with lots of bones like ikan selar or ikan kembong..

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WHAT IS REQUIRED

Servings : 3-4 adult

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  • One piece of fish fillet (about 500 grams)
  • 1 tablespoon of fermented soya beans (tau cheo)
  • 5 cm long ginger , shredded
  • 2 cloves of garlic, small slices (optional)
  • 1 teaspoon of sugar
  • Dashes of white pepper (optional)

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STEPS OF PREPARATION

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  • Shred the ginger and cut the garlic into small pieces.

  • Pat dry the fish and coat the fish with some corn flour . However, the coating is optional.

  • In a pan, put 1-2 tablespoons of oil, pan fried the fish until both sides are golden brown. Push the fish to one side of the pan, sauté the ginger and garlic using the cooking oil until aromatic, add the fermented soya beans. Stir fry for additional 1-2 minutes. Add adequate water to cover the fish and reduce the heat to medium. Let it simmer for another 10-15 minutes. Before off the heat, add the sugar and dashes of white pepper . If preferred, starches can be added by mixing 1 tablespoon of corn starch with 3 tablespoons of plain water.

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Note:

  • When pan frying fishes, do not turn the fish for the first 3-4 minutes, otherwise, the skin will break.

  • No salt shall be added to dishes cooked with fermented soya beans as it is already very salty . In the event if it is too salty, add more sugar to neutralize the saltiness.

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CONCLUSION

I have been sharing this type of simple home cooked dishes as I was rather shocked that a lot of new house chefs do not know how to cook this type of simple dishes. They knew the dish, they missed it, they did not have a chance to learn from their mother and I hope my sharing will benefit this group of readers. Having said that, if you still have people to refer to , I would encourage reader to learn from them these simple dishes from them  as you know it definitely will suit your taste bud.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

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Shredded Ginger Sesame Oil Chicken (姜丝麻油鸡)

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INTRODUCTION

My kids called this dish Zombie Chicken and I said her late grandmother surely will scold them if she had the chance to hear this .. This is because the Chinese words shredded ginger (姜丝) has the same pronunciation as zombie (僵尸)。

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This is another dish that I need no reference to other recipes. it is such a common dish in our household. My late mum always cooked this dish when I was young, at times 2-3 days a week, be it chicken or pork.. So to me this dish is a dish that brought fond memories and I have never get tired of this dish until today ..

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I blogged this recipe in honour of my late mum and as a record of my meat recipes. This is a common household dish that need no further elaboration and I believed every granny will have her very own recipe for the comfort dish. Of course what I am sharing is my mum’s version and it is a quick and fast recipe.

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Cooking this dish is not difficult. The only point to highlight is there must be adequate ginger and the shredded ginger should be sautéed until aromatic. All the procedures that follow are as simple as ABC and nothing much to shout about.

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WHAT IS REQUIRED

Servings: 4-5 adults

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  • 10 drumsticks ,de-skinned and cut into big chunks
  • 5 cm long ginger, de-skinned
  • 2 tablespoons of dark soya sauce
  • 2 tablespoons of Chinese cooking wine
  • 1 tablespoons of sesame oil
  • Sugar to taste
  • Pinches of salt

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STEPS OF PREPARATION

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  • De-skinned the chicken if preferred. Keep the skin.

  • In a hot pan, pan fry the skin until all the chicken fats are excreted, throw away the skin and use the chicken fats and the sesame oil to sauté the ginger under medium heat until aromatic. If you do not like to reuse the  chicken skin or you do not have the habit of de-skinned the chicken , use a tablespoon of cooking oil and sesame oil  to sauté the ginger.

  • Add the chicken chunks, pan fried until the chickens exterior turn beige. Add the dark soya sauce and stir fry until well combined. Add some water adequate to cover 1/2 the height of the chicken and bring to boil. Once it boils, lower the heat to medium and let it simmer until the chickens are soft. If the water dries up too fast, add more water. Once the chickens are soft, add the seasonings (sugar to taste and pinches of salt) and the cooking wine. Stir until well combined, off the heat and best served with some steaming white rice.

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CONCLUSION

This recipe will be captured under simple household dishes series. If you do not have a chance to learn from your family elders , you may want to give this recipe a try..  Lastly, if you are looking for those mixed vegetable style of ginger chicken, they have added starches to thicken the sauce. You can easily preparing that by mixing 1 tablespoon of corn starch mixed with 3 tablespoon of water.

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Hope you like the post today. Cheers and have a nice day.

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