Braised Chicken Wing

This dish has always been the comfort food in the house. It remind us of our grandma time when we place our share of dish and rice in a bowl. Love the combination with egg and stir fried kangkong, this is so kampung flavor.

I found the simpler way of cooking the braised chicken wing by using the Tai Hua (大华)  Chicken Marinade I found at the local supermarket. Its best to marinade the chicken overnight, in this way the flavor will penetrate into the meat. And also you can prepare the night before in a pot and then you can just put it in the stove the next day and you will get a good meal in just 30 min.

Ingredients

700g Chicken Wings

250ml Chicken Marinade Sauce

1 cup of water
1 tsp garlic powder (optional)
1/2 tsp pepper
1 tbsp rock sugar (adjust to your liking)

soy sauce (to adjust to your liking)

Direction
1. In a pot, place all the ingredients except soy sauce and marinade for at least 30 min (overnight will be excellent).

2. Bring the pot to boil and cover.

3. Reduce heat and at this time you can add the hard boiled eggs if you want. Simmer until cooked for around 20-30 min. Baste occasionally, season with soy sauce if needed and topping up with water if necessary.

4. Ready to be served with vegetables of your choice. My favorite choice is Stir Fried Kangkong.

Recipe for KangKong：

Ingredients
2 bunch of KangKong
4 cloves shallots
2 cloves garlic
4 red bird eye chili
1 tbsp preserved soy bean
1 tsp sugar
salt to taste

Direction

1. In a wok, heat the oil. Then add the chopped garlic, shallots and chili and stir fry till aromatic.

2. Add KangKong and then preserved soy bean (add a bit of water if necessary). Cook until soft and season with sugar and salt if required. 

3. Ready to be served.

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Kimchi Korean Seafood Pancake ~ Haemul Pajeon

When I went to local supermarket recently, I found this Buchimgaru (Korean pancake mix), when I read the instruction at the back, it is so simple and I go ahead and prepare this dish, it come out to be very successful. From what I understand this pancake mix is widely used by Koreans and is great for all types of pancake dishes and menus. While some use plain flour, many prefer using buchimgaru because it gives a crispier texture. Buchimgaru is a mix of different types of flour and other seasonings so it makes your pancakes more flavorful as well.

Haemul Pajeon, or Korean seafood pancake, is a widely loved dish when you visit the local Korean restaurant. They are also popular snack in Korea. A delicious pancake to die for with the harmony of seafood, onions and flavourful batter. It is also great for parties or gatherings, as it pairs wonderfully with alcoholic beverages. Now you can invite your friends over for a delicious treat.

The instruction is actually written at the back of the pack, but I add some variety to it and here is the recipe:

Yield: 2 pancakes (20cm frying pan size)

Ingredients
120g squid
80g sliced shrimp
1/4 onions
spring onions
Red/Green Chilli pepper (Optional)

100g Panckae mix
a pinch of salt
170ml cold water (Using cold water gives a nice elastic texture)
1tbsp Kimchi Paste (optional)

Direction
1. Wash and rinse seafood in salt water. Wash and slices the rest of the ingredients. Pat dry all the ingredients with paper towel.

2. Add water, salt and pancake mix into a big bowl and mix well. Add in all onions and peppers and mix well. 

3. Heat frying pan with oil and divide the batter into 2 (one portion for one pancake).

4. Pour 3/4 of the batter (or thin layer) in the pan while moving the pan in circular motion for even distribution. Quickly top it with seafood and pour the rest of the pancake mix all over the topping and around the edge to fill the rest of the pan. Press down toppings so they are embedded into the uncooked pancake batter. This will prevent toppings from falling off when flipping. 

4. Cook to 2-3 min on medium heat until the bottom is golden brown. Flip the pancake and cook on low heat until golden brown. Flip again and slide it onto a serving plate.
(If you are not comfortable with quickly flipping the pancake with toppings, Then mix in all the ingredients in the batter and cook in a pan all together. This way you don't have to worry about ingredients falling off when flipping.)

Dipping Sauce
1 tbsp Soy Sauce
1 tbsp water
1 tsp lemon juice/vinegar
cut chillies
1 tsp garlic (optional)

Mix all the ingredients and serve the dipping sauce on the side. 

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Rice Noodle Roll ~ Chee Cheong Fun (肠粉)

This is my all time favourite dim sum. Now I can do it at home and it is super easy. In 30 min you can impress your family with this snack.
I have done a Char Siew meat version this time. However you can always used cooked seafood like prawn or scallop or better still some Crispy Dough Fritters.

Do try it out and enjoy. 

Yield: 9 pcs from 20cm non stick pan

Ingredients

75g rice flour

75g potato starch

500ml warm water

a pinch of salt

1 tbsp of cooking oil

Char Siew meat (thinly slices)/Crispy Dough Fritters
Spring onions

Directions

1. Mix all ingredients well until there is no more lumps.

2. Heat the pan and coat with a thin layer of oil using paper towel.

3. Pour around 50ml of batter on the pan and ensure they are well spread and cover with a lid. Cook for 1.5 to 2min and remove from the heat. Place the char siew on top of rice roll sheet and sprinkle some spring onion and lastly roll it to the end and transfer to a plate. Repeat the steps until all the batter is used up.

Tip: the thinner the rice noodle sheet the better it will taste.

4. Served with homemade soy sauce and garnish with spring onions.

Home Made Soy Sauce 

(You can do this in advance or keep for use in the future)

Ingredients

1 slice of ginger

1 Spring onion (cut into short lengths)

1 sprig Coriander leaves

160ml chicken stock

35ml soy sauce

A dash of dark soy sauce

23g rock sugar

Directions

1. Heat oil in a wok and stir fry ginger, spring onion and coriander until fragrant. Add the remaining ingredients and bring to boil.

2. Strain and use as needed.

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