The Soya favor Chicken

Some Words about it

Chicken, there are many ways of cooking; it may not be million ways.  It is definitely more than a couple of tens even for home cook recipe.  Soya favor Chicken, it is quite common for Chinese home cook. It may not be a daily meal; it is definitely once a while for stimulating appetite.

The Ingredients

1)      One whole chicken about 1 ½ kg or part of it or those part you like it

2)      Soya souse (light soya sauce)

3)      Soya souse (thick soya sauce)

4)      Shallots

5)      Garlic

6)      Ginger

7)      Cucumbers

Optional (Tong Kwai)

This is a Chinese Herbal; it adds special favor for personal liking.

   

Cooking Utensils needed (1) Frying pan

Preparation before cooking

1) Chopping ginger, shallots and garlic into tiny pieces.

The Actual Cooking and its method

Step one – Frying preparation

1)   Warming up frying pan and release suitable oil (about one table spoon) for frying together the tiny pieces of ginger, shallots and garlic until golden color.

2)   Releasing and stir Soya souse (light soya sauce) about 1/3 bottle or 80% standard Chinese rice bowl.  The more it is added, the more salty it will be.

3)   Releasing and stir Soya souse (thick soya sauce) about one to two table spoon, it is to add more soya favor and the nice looking color of the chicken.

         

Step two - The Cooking

Keep on folding the chicken for avoiding burnt, scoop up the hot soya gravy and pour them on the top position of the chicken.  The step is repeating and continuing until the chicken is showing slightly golden color.  Using joke stick to pork into the position of the in between the thigh and the drumstick for testing of certain degree of cooked. A slight reddish chicken gravy, indicate 80% cooked or full cooked of no color fluid.



Some Words about Serving

It could be serve individual plates or by family plates.  Individual plate is good for someone to get best part of drumstick with cucumber slices or other veggie, chicken wings, chicken breast and other to get chicken buttock! Family plates will have chicken legs remains and chicken buttocks are missing!

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The Chicken Curry

Some Words about it

Curry, it is a Curry recipe and nearly every home of all South East Asia and India, a must of their daily meals.  The Chinese of South East Asia are not as nearly evry day as most others except once a while to feel a thrill of the hot and tasteful of curry.

There are numbers of flavor of curry, the Chicken Curry, beef curry, mutton curry, fish curry and veggie curry.  However the fruits curry not yet “born” may be tomorrow you will do it! Or I will do it and be the first!  I wonder how the taste will be!

The Ingredients

1)      One whole chicken about 1 ½ kg or part of it or those part you like it

2)      Curry leave (With or without, for extra curry flavor)

3)      Belacan  (Shrimp ingredients but not Shrimp paste, add more flavor and individual liking)

4)      Shallots

5)      Garlic

6)      Chili paste

7)      Evaporated milk (Replacing the coconut milk due to its high cholesterol content)

8)      Curry powder (There are meat curry powder, fish, chicken, beef of various type of powder, those who are sensitive choose the specific type or else normal curry powder will do. Indian liking, add more halba seeds.

Cooking Utensils Needed (1) Soup Pot (2) Frying pan

Preparation before cooking

9)     Chopping shallots and garlic into tiny pieces.

10)   Cutting potatoes into pieces

11)   Cutting Chicken in pieces (Sizes as per individual liking)

The Actual Cooking and its method

Step one – Frying preparation

1)   Warming up frying pan and release suitable oil (about one table spoon) for frying potatoes pieces until it get a little bit of golden color. This is to prevent the potatoes becoming potatoes paste after cooked.

    

2)   Washed and Warm up frying pan again and release suitable oil (about one table spoon) for frying tiny pieces of shallots and garlic until golden color.

3)      Releasing Curry powder and add on to the previous step (2) and stir, more to add in for richer curry thrill.

4)      Releasing Chili paste and belacan, and add on to the previous step (3) and stir, more to add in for hotter and tasteful thrill.

5)      Releasing the evaporated milk and add on to the previous step (4) and stir.  A little bit for getting watery  paste like of curry

6)      Releasing ten curry-leaves and add on to the previous step (5) and stir and more may be added for its curry favor.

Step two - Curry gravy and the Cooking

Placing watery curry paste from step one into the soup pot and releasing half can of evaporated milk and add some water for more curry gravy.  Releasing chicken pieces and potatoes into the pot and cooked for about 20 minutes, do test taste for individual liking of salty, taste of milk, chili and others for final adding.

Some Words about Serving

The curry gravy is super to mix with rice or noodles.  Curry of any flavor, they are usually taken together with rice. 

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The Assam Laksa

Some Words about it

Assam Laksa, it is a noodle recipe and highly common among all Malaysian, Singaporean and Thais. It is most common to take it once a while for the fill of hunger and for the palate. They are who has no appetite for most food and they go for it for a satisfaction of their appetite.

Assam is a Malaysian Malay word, it is sour and spicy taste, Laksa is just simply the name for the recipe (If I am not mistaken). There is no Malay Laksa, Indian Laksa or Chinese Laksa but there is Penang  Laksa, Thai’s Laksa, Kedah’s Laksa or you and I put a name to it as “You Laksa” and “I Laksa”

The Ingredients

1)      Two cubes of Assam Laksa Stock (Sour, spicy and hot)

2)      Mint leave

3)      Shrimp paste (sweet and very tasty)

4)      Unions

5)      Pineapple (shredded)

6)      Fresh fish or canned sardine

7)      Cucumber

8)      Rice noodle (broad type or rice vermicelli type)

       

Cooking Utensils Needed Soup Pot

Preparation before cooking

1)      Shredding the Unions, Pineapple and Cucumber into slices and the thickness is depend on individual likings

2)      Peeling the fish after cooked into slices and thickness is depending on individual likings.

3)      Rice noodle (broad type or rice vermicelli type) soak into water to become soften.

4)      The fish instead of peeling into slices or it can be smashed into paste and put into the soup.

 

The Actual Cooking and its method

Step one Soup preparation

1)      Warm up the water for three serves, put in Two cubes of Assam Laksa Stock (Sour and hot), to add more cubes for more sour and hot.

2)      Releasing one table spoon of Shrimp paste (sweet and very tasty), more to add in and more tasteful but salty.

3)      Releasing 3-5 mint leave and more may be added for its mint favor.

4)      Releasing the pre-prepared fish paste into the soup for thicker feel.

Step two

Placing, soaked Rice noodle into bowl and slices of Unions, Pineapple, Cucumber and fish onto top of rice noodle.

Scooping soup onto the bowl full of rice noodle and its ingredients and they are ready for serving

Some Words about Serving

It is better to use big bowl and get ready lots of cold drinking water to cool down the hotness.



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