Nyonya Style Ayam (Chicken) Pongteh

My heritage is of Indonesian Chinese so a lot of Indonesian dishes are very similar to the Malaysian's Nyonya dishes.  One of my old time favourite dishes that my mum used to cook at home is this dish.  According to my hubby who is a Malaysian Chinese, its very similar to Nyonya style Ayam Pongteh.. so its not exactly the same version but its a mixture of chinese indonesian/malaysian version.. haha.. whatever you want to call it .. but give it a try.. its nice!! *grin**..

Nyonya Style Ayam Pongteh - serves 4

Ingredients:
* Half chicken (cut in small parts)
* 4 med size potatoes (cut in big cubes) - preboiled
* 4 full boiled eggs
* 3 cloves of garlic (sliced thinly)
* 3 small red onions (sliced thinly)
* 3 T of Light Soya sauce
*  1 T of Dark Soya sauce
* 4 pcs of cloves
* 1/2 block of chicken maggie
* 1/2 cup of boiled water
* 2 buah keras (kemiri) - blended
* 2 big red chillies ( sliced big)
* 1/2 small tomatoes
* 1 t of sugar
* 1/2 t of white vinegar
* salt / pepper to taste

Method:
1) Fry garlic and onions until browned, add chillies & tomatoes and the buah keras, stir fry for 30seconds.
2) Add chicken pieces and stir fry till half brown, add soya sauce, black soya sauce and the rest of the spices ingredients, add eggs, potatoes, stir fry for about 2 minutes.
3) Add water, cover and let it simmer for 15mins.
4) Served with fried shallots and warm steam rice !!
5) Enjoy :)))

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Minced Pork sauted with egg

This is my 'simply created' recipes that can be cooked in less than 10mins. Okayyy.. dun judge the picture.. i know it looked like 'CRAP' hahaha... but believed me it tasted niceee.. just trust me ok.. oh well.. here is the recipe for those who thinks that "you shouldnt judge the book by its cover'... :P

Minced Pork sauted with Egg. - serves 4

Ingredients:

* 250g minced lean pork

* 2 eggs

* garlic (minced) - up to your taste, i like to add a bit more

* small red onion (sliced thinly) - also according to your taste

* 1/2 T oyster sauce

* 2 T soya sauce (more or less, I dont actualy use any measurement)

* 1/2 t salt

* 1 t pepper

* 1 T sweet soya sauce

* 1/2 T thick caramel sauce

* 1 t Sesame seed oil

* 1/2 T chinese white cooking wine

* 1 t cornflour (mix with 1 T water)

* Spring onion (for garnish)

* 1/4 cup water

Method:

1) Fry garlic and onion until lightly browned. Add minced pork, fry for 1 minute

2) add all the sauce ingredient, add water, stir until a bit boiling

3) add eggs , stir until mix

4) lastly add the cornflour and stir.

5) garnish with spring onion and served.

Note: for those that likes a bit of spice, you can add cut chilly to cooking.

Chinese Fried Rice hawkers style..

I loved fried rice.. and if you asked me what types of fried rice, I would answer all types.... Im so lucky that in Malaysia, we have so manyy different types of fried rice.. so far, Ive tasted Tom Yum Fried Rice, Thai Fried Rice (yes, there's a different in Tom Yum & Thai Fried rice apparently and some places have a different version.. *scratch head*..), Kampung style Fried Rice, Chinese Fried Rice, Pattaya style Fried Rice, Salted Fish Fried Rice, etc etc.. the lists are endless... and I LOVED EM' ALL...!!!

So yeah, part rice is part of my regular menu whenever Im lazy to cook or have leftover steamed rice from the night before. Today, Ill share my Chinese Fried rice's recipe (hawker's style - A hawker centre or food centre (simplified Chinese: 小贩中心 or 熟食中心) is the name given to open-air complexes in Hong Kong, Malaysia and Singapore housing many stalls that sell a variety of inexpensive food. )... enjoy...

CHINESE FRIED RICE - serves 4

Ingredients:

* 4 small bowls of Leftover steamed white rice (otherwise, cooked steam rice but dont put too much water)
* 4 Fishcake/Fishballs (sliced into small pieces)
* Longbean (sliced into small pieces)
* Garlic (about 2 T) - minced
* Red small onion (about 2 T) - minced
* Chinese sausage (lap chiong) or BBQ pork meat (Char Siew)
* 1/2 cup of shrimps
* Soya sauce
* Salt/pepper
* a bit of water
* Oil
* 2 eggs (stir in bowl)


METHODS:-

1) Fry eggs until cooked, put aside. Fry chinese sausage/BBQ pork meat until cook, put aside.
2) Fry long beans until half cooked, put aside. Fry fishcake until golden browned, set aside.
3) Fry garlic and onion until golden browned, add rice, mixed well, add water, add eggs, chinese sausage, long beans and fishcakes, mixed well.
4) Add soya sauce, salt, pepper, taste, mixed well, fry under high fire for 2-3 mins.
5) Take out and served with sliced cucumber and extra sunny side Fry egg.

Easy Stir Fry Mixed Vegetables

This dishes is extremely simple to make and Im pretty sure any desperate housewives out there can whip up this dishes in a split seconds.. but just for sharing..

Stir Fry Vegetables - serves 4

Ingredients:

* 1 cup Brocolli (cut in small)
* 1 cup Celeries (cut in diagonal long about 5cm)
* 1/2 cup Cauliflower (cut in small)
* 1 Big onion (cut in med size cubes)
* 1 t garlic (minced)
* 2 T oyster sauce
* pepper for taste
* 2 T oil
* 1 t soya sauce
* 1 t cornstarch (mixed with 2 T of water)


METHOD:-

1) Fry garlic in hot wok until slightly browned, add in onion and fry for less than 1 min.
2) Add brocoli and cauliflower (celeries to be add in last as you want that crunchy not soggy taste of celery)
3) Add oyster sauce, pepper, soya sauce and mix well over veggies. Add celery, add the cornstarch mixed with water.
4) Cover with lid for about 1 min to let the sauce simmer.
5) Turn off fire and Served!!

Substitution of vegetable:

any types of vegetable can be used for this recipe. I usually add some carrots for nice colour combination.

Gung Bao Chicken With Dry Chillies

This is one of my favourite dish to make and also a quick one if you want to whip a meal in less than 30mins without fail. Back when I was still living in Perth, theres this one chinese restaurant located in Kardinya, Perth near my house where I reckoned they served the best Gung Bao Dry Chilly Squid... yummm my favourite, very thick black sauce and I liked to asked for my Gung Bao dish to be cook extra spicy... and since cleaning squid is not really my fancy, I did this version in chicken instead.

Some interesting facts about this dishes...(that you might like to know)

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History:

Gung bao dishes are traditionally attributed to the private kitchen of a certain Duke of Bao in ancient Sichuan, whose personal chef was reigning master of gourmet cuisine in his time. It involves first scorching dried red chillies in searing hot oil until they are almost black, then tossing in the main ingredients to 'explode-fry' (bao chao) them quickly in pungent hot oil, and finishing it all off with a savoury sauce.

Gung Bao Chicken - serves 4

Ingredients:

* 1/2 kg of Chicken meat (thigh or breast fillet) - cut in cubes

* 10 dry red chillies (soaked first before cooking)

* 3 cloves garlic (minced)

* 6-8 slices ginger (thinly sliced)

* 3 Spring onion leaves (cut about 4cm)

* 2 T vegetable oil

* crushed peppercorn (about 10 round pieces)

Marinade for Chicken meat - 20mins

* 1 T chinese wine or mirin
* 1 t soy sauce
* 1 t sesame seed oil
* 1/2 t sugar
* 1/2 t corn starch (dissolved in 1 T water)


Sauce to mix:

* 3 T sweet thick soy sauce (thick caramel sauce)
* 1 t white vinegar
* 1 T chinese wine or mirin
* 1 t sesame seed oil
* 1 t salt
* 1 t cornflour dissolved in 1/4 cup water


METHOD:-

1) Place chicken in bowl and pour marinade ingredients over. Mix well with finger (or spoon if you're too grossed out) and leave for 20mins covered in fridge
2) Combine 'sauce to mix' ingredients in bowl and mix well.
3) Heat oil until hot, fry dry chillies, peppercorn, garlic and ginger for 1-2 minutes or until slightly browned.
4) Add chicken and fry quickly until browned/cooked (about 3-5 mins)
5) Add sauce to mix until even and cover with lids. Cooked until sauce is marinade well over chicken.
6) Add spring onion last and served over warm cooked white rice... hmmm.. enjoy!!!



Ps: Dont be alarmed by the long list of ingredients, trust me, its easier than it looked like on writing..!!