Tuesday, 16 September 2014

Wine-Braised Chicken With Peanuts

Wine-Braised Chicken With Peanuts

Recipe source :  Doris Choo @ Sumptuous Flavours

Every now and then I crave for confinement food. I guess it could be because I love to eat the combination of ginger and wine. Both ginger and wine are two main ingredients abundantly used in Chinese confinement dishes. The wine is meant to strengthen and warm up the constitution of women's bodies after undergoing the rigours of childbirth, while ginger is widely known to get rid of the wind and dampness from the body. Old folks advised that black fungus helps to rid blood clots.

For ordinary people who are not in confinement but who wish to indulge in the rich foods of confinement women, bear in mind that the amount of ginger and wine have to be consumed in moderation. Otherwise there is bound to be side effects like headache, toothache or even a rise in blood pressure. On a personal level, I tend to cook this during the rainy season when  temperatures have turn way low or when I feel a bout of weaknesses enveloping me.

Therefore,  if I need a little prep-up or if I am cooking this dish just to assuage my craving, I have to reduce the amount of ginger and wine in my cooking. Furthermore, I have to use young ginger instead of old, matured ginger.


100g peanuts, soaked overnight     ( add more peanuts if you prefer more peanuts )
50g black fungus, soaked until soft and cut into pieces
50g kam cham, soaked until soft and squeeze dry
1/2 chicken, chopped into pieces
40g young ginger, shredded        ( used 100g matured ginger for ladies in real confinement)
1 bulb garlic, smashed
1 cup Stone's ginger wine            ( use 2 cups of this wine for ladies in confinement )
1.8 litres water
1 tsp salt
2 tsp sugar
1 tsp soy sauce


1.  Boil peanuts with 1.8 litres over low heat for 1 1/2 hours or until peanuts are soft.
2.  Add in chicken, black fungus, kam cham and half the amount of wine.
3.  Let it come to a boil and reduce to medium flame and continue to cook for 25 minutes.
4.  Add in salt, soy sauce and sugar. 
5.  Add in the remaining wine. Stir to mix well. 
6.  Switch off flame.

Thursday, 11 September 2014

Hakka Char Yoke 客家炸肉

Hakka Char Yoke 客家炸肉

Recipe source :  Doris Choo @ Sumptuous Flavours

This is a popular dish in our family gatherings even though we are not of Hakka descent. On most festive occasions when we visited my in-laws I would see this char yoke braising in a big pot on the old-fashioned charcoal stove. Even now I can remember my sister-in-law cutting the huge chunk of pork belly in preparation of this very delicious char yoke.

Large family gatherings are fewer and far between now that the old folks are no longer with us. At times I tend to reminiscent the bygone days. That's when I decided to cook this dish even though I do not have their recipe. It was not a problem since I had often helped my in-laws to prepare this dish. I just had to use my judgement to reduce the quantity of all ingredients used.


500g pork belly, cut into pieces
80g black fungus, soaked until soft and cut into pieces
1 egg, beaten
3 tbsp flour
3 cloves garlic
11/2 piece fermented Shanghai nam yee, mashed
1 tbsp dark soya sauce
1.3 litres water
oil for deep-frying



1/2 tsp salt
1/2 piece fermented Shanghai nam yee
1/4 tsp five-spice powder
1 tsp soy sauce
dash of pepper
6 shallots, pounded to pulp to extract juice



2 tsp soy sauce
1/2 tsp salt
2 tsp sugar

Thickening Solution

2 tbsp cornflour
3 tbsp water


1.  Marinate the pork pieces with the shallot juice and marinade ingredients for 4 hours.
2.  Add in the beaten egg and coat well with flour.
3.  Heat up enough oil to deep-fry the marinated pork pieces. Cool and set aside.
4.  Bring 1.5 litres of water to boil in a medium-sized pot.
5.  Add in the garlic cloves, black fungus, 1 1/2 pieces of nam yee and dark soya sauce. Continue to simmer over medium flame for about 30 minutes. If you like the black fungus softer, simmer longer. 
6.  After 30 minutes, add in the deep-fried pork pieces and continue to simmer for another 30 minutes, or until the pork is tender.
7.  Add in seasoning ingredients and thicken with cornflour. 

Monday, 8 September 2014

Singapore Noodles

Singapore Noodles

Recipe source :  here

Malaysian and Singaporean food are virtually the same. So much so that I find it difficult to draw the line between Malaysian and Singaporean recipes. So to be safe I chose a recipe which clearly stated the country of origin, "Singapore noodles". 

This is unlike the usual fare that I come across. This noodle dish has a spicy twist to it as curry powder was used. And this is the first time I used capsicum and snake beans to fry noodles! 

Tastes good!


125ml vegetable oil
100g snakebeans, cut into 3 cm lengths
250g shrimps, remove shells and keep the tails intact
1 red capsicum, thinly sliced
1 onion, sliced
2 eggs, lightly beaten
1 1/2 tbsp curry powder, mixed with 2 tbsp water to form a paste
300g vermicelli or beehoon, soaked until soft and drained 
160g bean sprouts
60ml soy sauce

 Red capsicum


1.  Heat 1 tbsp oil in a wok until hot. Fry snakebeans over high heat for about 5 minutes or until slightly charred. Remove and set aside .
2.  Add shrimps to pan-fry until they curled up and turned pink. Transfer them to the plate of snakebeans.
3.  Add 2 tbsp oil and stir-fry capsicum and onions together for 3 minutes or until tender. Transfer to the plate of snakebeans. 
4.  Reduce heat to medium and pour beaten eggs into wok to create a thin omelette. Remove and cut them into thin slices. Set aside.
5.   Add remaining oil to wok. Then add curry paste and bean sprouts, followed by beehoon. Use a pair of bamboo chopsticks to toss the beehoon. Add soy sauce and mix well. Then add the snakebeans, shrimps and capsicum. Stir-well and mix everything together.
6.  Add sliced omelette on top to garnish.

I am submitting this post to Asian Food Fest  : Singapore
Hosted by Grace Phua of Life Can Be Simple

Saturday, 6 September 2014

Apple Puff 苹果酥

Apple Puff 苹果酥

Recipe source :  Adapted from Y3K Magazine, Issue No. 53, 3/4-2010

I love recipes from Y3K magazines. The recipes normally show step-by-step instructions which are easy to follow and the end results are almost always assured.

This apple puffs taste great even though I had reduced the amount of brown sugar and cinnamon powder by half.


1 packet puff pastry ( there are 10 pieces of neatly cut puff pastry )
2 apples, peeled and sliced into thin pieces

Mixed together :

50g brown sugar
1/2 tsp cinnamon powder

For glazing

Some melted butter

Apples, puff pastry and cinnamon powder


1.  The puff pastry comes neatly cut into squares. I just took it out from the freezer to thaw. 
2.  Place puff pastries onto greased baking tray.
3.  Glaze puff pastries with melted butter. Arrange apple slices on top. Glaze again with melted butter and sprinkle brown sugar and cinnamon mixture on top. 
4.  Bake in a preheated oven at 200 degree C for about 15 to 20 minutes.
5.  Remove from oven and glaze with melted butter while still hot.

I am linking this to Little Thumbs Up


The theme for September 2014 is Apple

Hosted by Kit @ I-Lost In Austen

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Tuesday, 2 September 2014

Stewed Chicken Feet 焖鸡脚

Stewed Chicken Feet 焖鸡脚

Recipe source :  Adapted from Amy Beh

This hearty stew is popular and well received in our family. The elders in my family love the chicken feet as they believe it strengthens the cartilage around their knees and joints, while black fungus is good for clearing clogged arteries. 

I won't dispute the goodness of the chicken feet and the black fungus but for this dish, I strongly go for its great taste! The combination of those herbs and spices boiled together created a truly wonderful aroma and flavour to the stew. 

I used both the fresh chicken feet and some pre-fried ones which can be bought from the wet market. This is to cater for the diverging taste preferences of the family members. Some like the puffed up skin of the chicken feet which had been deep-fried in hot oil.


10 pieces fresh chicken feet
10 pieces fried chicken feet
15 dried chillies, halved and seeded
50g black fungus, soaked and cut into pieces
40g ginger, smashed
2 whole garlic bulbs
3 pieces liquorice ( kam choe )
4 cm cinnamon
2 star anise
3/4 tsp white peppercorns, smashed
1 small piece of dried tangerine peel
2 litres water


2 Chinese soup spoon oyster sauce
2 Chinese soup spoon dark soy sauce
1 Chinese soup spoon soy sauce
1 tsp salt, or to taste


Combine 1 tbsp cornflour with 1 tbsp water

The herbs and spices :
Top left : star anise. Top middle : dried tangerine peel. Top right :  white peppercorns
Bottom left :  liquorice ( kam choe ). Bottom right : cinnamon bark

Dried chillies


1.  Blanch chicken feet in boiling water for 10 seconds then dish up. Rinse the chicken feet and drain well.
2.  Bring 2 litres of water to a boil in a large pot. 
3.  Put in both types of chicken feet and the rest of the ingredients. Bring to a boil again. Then reduce the heat and simmer for about 1 1/2 to 2 hours or until the chicken feet are tender.
4.  Thicken the sauce with thickening before dishing out to serve.


Saturday, 23 August 2014

Stir-fried Qing Long Vegetables With Shrimps 清壟菜炒虾球

Stir-fried Qing Long Vegetables With Shrimps 清壟菜炒虾球

Recipe source :  Doris Choo @ Sumptuous Flavours

The market vendors called this Qing Long vegetables. They look like a cross between leeks and chives. The market vendors assured us that the taste is good. SK was gamed to try and so we bought a small bunch to stir-fry with shrimps.

Mmm, not bad at all. In fact they tasted very good!

Do try them out if you come across them in the market.


200g green qing long vegetables, cut into sections
150g prawns, remove shells and tails
1 tbsp chopped garlic
2 tbsp cooking oil


1 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
1 Chinese rice bowl of water
1/s tsp cornflour dissolved in 1 Chinese rice bowl of water

Qing long vegetables - looks like a cross between leeks and chives


1.  Heat wok until hot. Add 2 tbsp cooking oil. 
2.  Saute garlic until fragrant, add in the prawns and fry until they turn pinkish.
3.  Add in the vegetables and stir-fry for 1 minute.
4.  Add in seasoning ingredients and let it boil for 1 minute. 
5.  Dish up and serve immediately with rice.

Saturday, 16 August 2014

Mini Kampar Chicken Curry In A Bread 咖哩面包鸡

Mini Kampar Chicken Curry In A Bread 咖哩面包鸡

Recipe source for the bread :  Frozen Wings
Recipe source for the chicken curry :  Doris Choo @ Sumptuous Flavours

A few weeks back I made Special Steamed Chicken Curry Pau, which is a modified version of the famous Kampar chicken curry bread. My youngest son, YS has been pestering me to make the baked version. I know the normal size bread ( 面包鸡 ) will be too big for the three of us at home, so I used the same concept of the special steamed chicken curry pau to bake three smaller bread. We gave one to my sister-in-law who lives a few blocks away while we polished off the remaining two bread. 

Yummy, yum! They were truly scrumptious and finger-licking good!

Ingredients for Chicken Curry ( recipe by Doris Choo @ Sumptuous Flavours )

1/2 a chicken ( about 550g )
1 large potato, peeled and cut into cubes, then deep-fried
2 1/2 tbsp curry powder
80g minced chilli
80g shallots, finely chopped
30g garlic, finely chopped
1 cup coconut milk  ( santan)
1 tsp salt
1 tsp sugar
1 tsp soya sauce
4 tbsp cooking oil 

Utensils required

3 aluminium foil cups
3 pieces of aluminium foils


1.  Heat wok until hot. Add in 4 tbsp cooking oil.
2.  Saute chopped garlic and shallots until fragrant. Reduce to medium flame. Add in minced chilli. Stir to mix well.  
3.  Add 2 tbsp coconut milk , followed by the curry powder. Stir evenly until red chilli oil oozes out. 
4.  Add in chicken pieces and mix well. Fry for 2 to 3 minutes. 
5.  Add in 4 Chinese rice bowls of water. Bring to a boil.
6.  Pour in the deep-fried potatoes. Stir to mix well.
7.  Allow to simmer for about 12 to 15 minutes until done.
8.  Remove and let it cool down before spooning the chicken curry into 3 aluminium foil cups.
9.  Cover the foil cups with pieces of aluminium foils.   


For the bread ( recipe from Lena of Frozen wings )

Ingredient A
450g bread flour
25g milk powder
15g instant yeast
60g sugar
1/2 tsp salt

Ingredient B
1 large egg, beaten mixed with 130ml cold milk + 130ml cold water

 40g butter


1. Add  all ingredients A into a mixing bowl of a machine and use a fork to stir till well mixed. Using a dough hook, add in ingredients B slowly and beat roughly for about 5 minutes until it forms a moist firm ball.
2.  Add in butter and beat for around 5-10 minutes until the dough looks smooth. Remove dough into slightly floured table and knead into a big ball and let it proof for about 45 minutes.
3. After proofing, lightly knead the dough again and let rest for another 10 minutes.
4. Divide dough into three portions. Roll out the dough into three rounds with the middle thicker than the sides. ( See picture below )  Place this on top of the sealed aluminium cups. Seal the edges below the aluminium cups and place each on three different pieces of greased-proof paper. Transfer this to a baking tray and let it rise for another 40 minutes.
5. Apply egg wash (optional) and bake it in a  preheated oven at 170 C for 20 minutes.

 Let the middle portion be thicker than the surrounding edges.
Place this dough on top of the sealed aluminium cup containing the chicken curry. 
This way - It will be easier to seal the thinner edges below the aluminium cup. 

Yum! Finger-licking good!

I am linking this post to Little Thumbs Up


The theme for August 2014 is Flour

Hosted by  Domestic Goddess Wannabe

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