February 1, 2010

Fuzhou Red Wine Stewed Chicken

Another Fuzhou's wonderful creation....the secret all liaise within the potent Fuzhou Red Wine !


Check out this tasty simple to do recipe....



Preparation: Chicken (Blanched with boiling water), Ginger (Sliced), Fuzhou Red Wine, Black Fungus (Soaked) and Coriander Leaves. 


Heat up the claypot. Add oil and saute the ginger till fragrant, then throw in the chicken. Stir fry for 5min.

Add water and let it come to a boil. Lower the heat and let it simmer for 20min. Add the Black Fungus and pour in the Red Wine.
Season with Salt and Pepper. Garnish with the Coriander Leaves.
Serving for 2 paxs
Ingredients
500g (1/2) Village Chicken, blanched with Boiling Water
10g Ginger, sliced
5g Black Fungus, soaked 
5g Coriander Leaves
1tsp Salt
1/4tsp Pepper
1tbsp Oil 
1cup Water
1/2cup Red Wine

Posted by NyonyaChef at 2:07 PM 12 comments
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January 10, 2010

What's Cooking for Xmas

When I was in HK I bumped into one of my close friend and what you know,...I was cordially invited to her Xmas party...cool !

But what I was not aware, after a couple of beers.....I realized that actually I was the party so called chef...huh !!??? BBQ for thirty people ! Simple thing...sausage, chicken wings, pork ribs, baked potatoes, corn, grilled prawn and what else ?

It's Xmas...so let's stirred up something additional and unusual !Roast Pork and Kerabu Beehoon for a treat...



...check out the Roast Pork Recipe!...also check out kerabu beehoon recipe



Ingredients; Pork Belly, Five Spice, Parsley/Rosemary, Mixed Herbs, Garlic, Vinegar, Coarse Salt, Salt and Ground Black Pepper.

Make sure the pork is dry,...dry,...if not, you won't have a nice perfect crispy skin.



Mixed the Five Spice, Mixed Herbs, Parsley, Ground Black Pepper and Salt together,...rub evenly on the pork belly. With a small knife pierce bottom of the pork and gently force garlic slices into the cuts. Rub vinegar and coarse salt over the top of the pork.

Roll up and tie the pork belly. Bake in the preheat oven over the temperature of 230C for 60min to 75min.



Half way through turn the pork to ensure the skin cracks evenly (Haha...this step is only necessary if the oven is small and insufficient heat)

Once the roast pork is done, let it rest for 10min before slicing.

Ingredients
3kg Pork Belly
20g Garlic
10g Parsley
1tsp Salt
1tbsp Coarse Salt
1tsp Ground Black Pepper
2tsp Five Spice
2tsp Mixed Herbs
1tbsp Vinegar

Posted by NyonyaChef at 11:30 PM 9 comments
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January 4, 2010

What's For Tea in HK

What's for tea break ? The next few food stuffs are definitely a delicacy in Hong Kong....

...don't xplore, don't try, then how to know whether it's good !

Tea break ! the locals will be surrounding this kinda place.....sometimes you wonder where all this people come from !? It's in the middle of a working day....

The delicious food must be attracting people away from work....I guess ! Check out what's cooking....



Grilled squid with spicy sauce HK$6, Deep Fried Japanese Smelt Fish or known as pregnant fish HK$12. Damn delicious especially during winter....Hot and spicy !



Curry Fish Balls HK$6. Sometimes when you see everyone eating, you tend to join them, as if it's super super good and it's a must to try ! So join the crowd...



Dare or not ! Imagine your office colleague ran out to have Chow Taufu, paid HK$6 and comes back to have a meeting with you !?...What do you think you should do !




Hong Kong style-milk tea HK$9 cannot do without it...so when you are in HK alone or with your loved ones do try to xplore and live to tell...

Posted by NyonyaChef at 7:39 PM 11 comments
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