Curry Chicken Rice

Ingredients:


300 gm chicken

2 potatos

dry tofu skin (soaked)

few lady fingers

50 gm curry powder

few lemon grass

some garlic and onion (bruised)

3 tb sp cooking oil

salt

300ml santan or milk





Methods:-



1. marinate chicken pieces with curry powder and salt

2. fry bruised garlic and onion until fragrant. add chicken, potatoes, soaked tofu skin and lemon grass. pour just enough water to cover it. add in suitable salt. when is soften add in santan

3. micro lady fingers, wash and moisten with water

4. served with rice

glutinous rice

Indredients:

. 500 gm glutinous rice ( 3cups)

. 25 gn dry shrimp

. 50 gm chopped meat (chicken or pork)

. 6 dry mushroom

. bruised onion, salt, soya sauce and pepper

Methods:

1. soak glutinous rice, mushroom, dry shrimp seperately for 30 min

2. cut mushrooms and soaked shrimps in small cubes.

3. heat oil, fry bruised onion, add in shrimps, meat and mushroom, and pepper, then mix in glutinous rice.

4. transfer to sreamer and steam for 20-25 minutes

5. ready to serve.

Pickled Radish with Ikan Bilis

Ingredients:

1 can of pickled radish

20g ikan bilis

6 lime

2 Chili

1 Onion

salt and sugar

Methods:

1. Cut onion and chili into thin slices

2. fry ikan bilis until crispy

3. open one can of pickled radish and put in serving plate

4. spread lime juice over and sprinkle with salt and sugar

5. mix well and ready to serve

Japanese Tofu Stirfry

A perennial Chinese favorite. Healthy and simply yummy.

Serving size: 2-4 portions served with rice

Ingredients:

• 2 Japanese egg tofu
• 200gm minced meat (chicken or pork works)
  
• 5 dried Shitake mushrooms
• Carrot
• Oyster sauce & soya sauce
• Corn flour
• Salt & pepper
• Bruised garlic
• Cooking oil (extra for shallow frying)
  

How to make?

Preparation:

1. Soak mushroom in water until soft. Cut into cubes. Retain water for use as gravy base.
2. Skin carrot and cut into cubes.
3. Add salt, pepper and corn flour to minced meat.
4. Cut tofu into bite size slices.
5. Add corn flour, salt, oyster sauce and soya sauce to earlier retained water.

Cooking the ingredients:

1. Shallow fry tofu slices until golden. Sieve dry excess oil and place on serving plate.
2. Fry bruised garlic until fragrant, add in minced meat, mushroom and carrot cubes.
3. Pour in the mixture of condiments and sauces to make a thick gravy.
   
4. When it is done, pour over tofu, then serve.

Bon Appetit

Kacangma Chicken

The Kacangma herb is also called "Chinese Motherwort". It is a popular traditional herb which has been consumed for decades by the Chinese of Sarawak especially by the Teochews and Hakkas as health food. Normally taken during post-natal care.

It is usually served as a kind of chicken stew cooked with ginger and wine. Particularly effective in activating blood circulation, contraction and "cleansing" of the uterus walls in addition to restoring strength.


These days, it is served as a main course during meals to be enjoyed by all.

The secret to a noteworthy Kacangma Chicken has got to be the adding of spirits (take your pick... besides chinese rice wine, brandy, whiskey works just fine).

Err... careful not to overheat the stew after adding the spirits, we don't want to burn off all the nice alcohol.

Here is a quick way to cooking Kacangma chicken...

Serving size: 2-4 portions served with rice

Ingredients:

• 500gm chicken pieces
  
• 2 tbsp of dried Kacangma herb mix
  
• 2 tbsp of dried ginger powder
  
• 250ml rice wine
  
• 25ml concentrated rice wine (sweet wine)

Alternatively:
You could use freshly pounded or blended ginger. Squeeze ginger juice and set aside. The ginger pulp is then fried till fragrant. Add the ginger juice to the chicken later.

How to make?

Cooking the ingredients:

1. Preheat wok and lightly fry the Kacangma herb mix and ginger power mix or pulp.
2. Add in meat and stir evenly. Add in rice wine slowly then cover the wok with lid to cook for 15 minutes with low heat. Add in more wine when the chicken softens.

A reminder: No salt or oil needed. You may want to try adding a little sesame oil. You could also dip the chicken in soya sauce if you like.

Here is another cooking suggestion for those of us who enjoys "Phoenix claws".

Quick tip

Method to preparing powdered Kacangma and ginger:

1. Oven heat dry Kacangma chopped leaves until crispy. Blend into powder then fry over low heat until colour darkened
2. Wash and cut ginger in slices. Dry under sun or oven. Blend into fine powder then fry powder to light brown.
3. Keep the powder form Kacangma and ginger in air tight containers stored refrigerator.

Powders can be premixed at the ratio 1:1 or depend on individual likings. Cooking kacama can be so easy and convinient with ready powder mix

Sarawak Laksa

This is one of the most popular street foods available throughout Malaysia. Great for breakfast and lunch. Undoubtedly one of the best is the Sarawak version of the Laksa. It is spicier and that much more oomph in taste.

The secret to a fantastic Sarawak Laksa is to make the stock as concentrated as possible. This can be diluted to taste before serving.

Serving size: 2 portions

Ingredients

• 2 tablespoons of Sarawak Laksa paste
  
• 1 packet of "santan" (coconut milk)
  
• 2 portions of "bee-hoon" (rice vermicelli)
• 100g chicken breast on chicken carcass
  
• 10 prawns
  
• 20g beansprouts
  
• 1 egg
  
• A few stalks of "wan-sui" (chinese parsley)
• 2 limes and 1 tablespoon of "sambal balacan" (prawn paste)

How to make?

Cooking the ingredients:

1. Boil chicken breast on carcass in 500ml of water with chicken stock.
2. When chicken breast ready, debone breast. Replace the bones back into the stock. When cool, tear breast into shreds.
   
3. Put in prawns and removed shells after cooked. Let prawn shells boil with chicken bones.
   
4. When stock boils, remove all contents and add Laksa paste
5. Mix santan with 250ml water and add to stock. Salt and Ajinomoto to taste. (Laksa sauce ready)
   
6. Fry salted beaten egg over pan and cut in slices.
7. Soften bee-hoon in boiling water. Sieve dry. Do the same with the beansprouts.
   

Serving:

1. Place bee-hoon in serving bowls.
2. Top with beansprouts, chicken strips, egg slices.
   
3. Dilute Laksa sauce to taste and pour into bowls to cover contents.
4. Garnish with wan-sui, lime and sambal balacan.

Enjoy!