What I cooked today (家常便饭系列)- 31-7-2013

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On 31 July 2013, white rice served with

1 Indonesian Ginger Chicken 印尼姜鸡
2 Japanese Fried Ginger Chicken 日本炸姜鸡
3 Blanched White Stem Pak Choy with Japanese Salad Dressing 日式沙拉酱奶白
4 Bok Choy Meat and Fish Ball Soup 贸白菜肉丸鱼丸汤

Today, this menu was a rather unusual combination with two ginger chicken dishes called Indonesian Ginger Chicken and Japanese Fried Ginger Chicken. One of the my blogger friends from http://eatapieceofcake.blogspot.hk have posted this Indonesian Ginger Chicken Recipe into a Facebook Group that I have recently created called Food Bloggers and Foodies United.

The picture in her post looks  really nice and she explicitly highlighted that only 4 ingredients were needed (ginger, garlic, honey and dark soya sauce). Based on these 4 ingredients, I have no doubt that it will taste nice because all the ingredients are common ingredients used in Chinese cooking and I am especially fond of ginger. I also noted that these ingredients were almost the same as Japanese  style fried chicken where chicken were marinated in ginger juices. Therefore I have decided to marinate the chickens together using ginger juices. After one hour, I took some marinated chicken out for Japanese fried chicken whereas for the portion remaining, I added the required honey and dark soya sauce.  I baked for about an hour. I did not let the juice dries up because I knew my kids would like to have some gravy to go with the rice which is sweet and aromatic. That was the reasons why what I cooked is different from the original blogger’s picture.

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For the Japanese ginger chicken portion, instead of adding the dark soya sauce, I have added some Japanese light soya sauces and deep fried it. After I fried it, I drip soe honey on top of the fried chicken and served with shredded pineapple. Fried chicken is a bit oily and shredded pineapple will have the effects of negating the oiliness of the dish. Slice cucumber is another good way of garnishing.

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The verdict of these two ginger chickens  competition : the Indonesian Ginger Chicken dish won because it was softer and go with sweet sauce. This was expected because of the kids’ taste buds. However, they were complaining a bit spicy because of the ginger sauce.

For the blanched vegetables, i have resorted to the use of Japanese salad dressings and sprinkled with fried shallots. This whole bottle of dressing were given by my neighbour who complained that she don’t know how to use it after she brought it. It is a nice dressing in fact and goes relatively well with the white stem pak choi.

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Well, that is my cooking adventures to day and the submission of this report will consider that my daily kitchen duties as complete. Ha ha

Yes, before I end my post, I am thinking of cooking something with these combinations tomorrow. Can you guess what noodle dish is it?

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Have a nice day ahead and cheers.


 

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What I cooked today (家常便饭系列)- 24-7-2013

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On 24-July 2013, white rice served with:

“Three cup” chicken  三杯鸡
Bok Choi chicken soup

贸白菜鸡汤

Hokkien Style Fried Prawn Mee 福建炒虾面

For tonight’s dinner, there is nothing to shout about. When I am preparing dinner, my nice neighbour gave me a big bowl of Hokkien Style Fried Prawn Mee. As this can be a dish by itself, I have decided to stop preparing any more dish since both adults will be eating the prawn mee and the children had their favourite Bok Choi soup and some sweet chicken called “three cup” chicken.

Three Cup Chicken (三杯鸡)

The main ingredients of three cup chicken is Thai basil (九层塔)。Most people misunderstood that “3 cup” chicken is cooked with 1 cup of wine, 1 cup of soya sauce and I cup of  sesame oil. However, if we follow that assumptions strictly, it will be extremely oily with very high salt content. Therefore, to master the making of 3 cups chicken, the measurement of oil and soya sauce should be reduced accordingly. As a general rule of thumb, soya sauce volume should be half the volume of wine but twice the sugar volume. In another words, assuming that the sugar unit is 1cup, then soya sauce volume with be 2 cups and wine will be 4 cups. Note that no water is used in the cooking and medium heat is used to braise the chicken until the liquids dries up. Thai basil is added 2 minutes before you off the heat.

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Wild Hibiscus Tea (洛神花茶)

Besides the above dishes, I have boiled some Roselle/Rosella/Wild Hibiscus Tea (洛神花茶)。I usually boiled a very big pot which is very concentrated and dilute it when I want to drink. I like the drink as it is extremely thirst quenching and inhibit carbohydrates intake.

If you are interested to know how to make the drinks, its benefits and etc., you can refer to the post –

“Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

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I have also used some to make into some ice sticks which I usually have one after my dinner.

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When you boiled the drinks, don’t throw away the rosella flowers. The boiled flowers can be eaten as snacks but for me, I have used it to make “banana rosella” smoothies. (you can refer to the above link and see how the boiled flowers look like)

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Lastly, for lunch , I have cooked roast duck Bee Hoon from the duck bones of the roast duck that we had yesterday. I used the duck bones to make the broth, add some Bee Hoon, mushrooms, shredded duck meat, some dry bean curd sheets and egg omelettes stripes. The good thing about this dish is that there is not need to add seasoning and the broth is very sweet already. That used up all my duck bones and now left  2 drumsticks. Is it not funny that we have eaten all “bones” without eating the meat? I told readers before, both my wife and my kids do not like meat and yesterday is one of the blue moon days that I bought the whole duck. Therefore, I have to think of a way to “dispose off” the entire duck.. Haha..

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Hope you like the post today. Good night.

What I cooked today (家常便饭系列)- 3-7-2013

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I thought I might change my format a bit with regard to this series. I am still trying to brush up my food porn skills!

On 3 July 2013, white rice served with:

1 Braised Chicken with Soya Sauce 酱油鸡
2 Blanched Ladies finger with Sambal Belachan 虾酱羊角豆
3 Steamed baby white promfret with Chinese Fermented Black Beans 小白鲳鱼蒸甜豆豉
4 Tomato Egg Soup 番茄蛋汤

One of my readers is asking me about my braised chicken wing on 30-6-2013, and  I promised her that I will demonstrate to her and I will publish in my this blog’s Facebook Page ‘Guaishushu Page”. This dish is relatively easy and I have used one chicken instead of chicken wings. Of course, we can’t finish the whole chicken, so expect that I will “recycle” this leftover food tomorrow.

As for the blanched ladies finger with sambal belachan (a type of shrimp paste sauce) and mayonnaise sauce, you can read my rationale of my dish here.

Today’s soup is a type of quick soup, meaning, soup that I cook 10-20 minutes before the meals as opposed to soups that I have boiled for an hour. It is a very simple soup using tomato and eggs and common in People’s Repubic of China of household cooking. However, I seldom cook it unless when I run of time. You can add tofu or glass noodles to boost the soup volume if you want to.

Happy reading and cheers. I am tired and exhausted!  haha

 

 

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