Tag Archives: rice

Soy sauce chicken 酱油鸡

Standard

Soy sauce chicken made easy with store bought soy sauce marinade.

20140603-223140-81100116.jpg
I used the whole bottle for 5 skin-on, bone-in chicken thighs. I added 1 bowl of water to the pot, together with the chicken thighs, 2 cloves of garlic, 5 slices of ginger and 8 dried mushrooms.

20140603-223740-81460249.jpg
Bring it to a boil then simmer on low for half an hour. The sauce is on a sweeter side so I added 1tbs of soy sauce and 1 tsp of salt to balance the sweetness. Add in frozen tofu and hard boiled eggs and simmer for another 15-20 mins.

20140603-224249-81769353.jpg
Skim off the chicken fat on the surface and it’s ready to serve! The savory sauce is great with egg noodles too.

Bento box dinner

20140603-224831-82111459.jpg

Simply delicious!

Advertisements

Homemade glutinous rice wine (Brewing)

Standard

I’m on the mission to perfect my brew. This is my fifth trial. My previous batches was sour so I’m going to use less of the yeast and ferment for a shorter period of time.

Soak 1 kg of glutinous rice overnight and cook in the rice cooker (just like cooking jasmine rice).

20140224-212141.jpg

20140224-220022.jpg

Spread it out on a oven tray to cool completely.

Grind 3 wine biscuits (酒饼) into fine powder and mix in 5 tbs of red yeast rice (紅麴).

20140224-215031.jpg

Dad emphasis that the glass jar must be very clean to prevent any contamination or else, mold will grow. So I pour boiling water into the glass jar to sanitize it.

Prepare about a liter of boiled cooled water. Layer the glutinous rice, yeast mixture and water in the glass jar. Optional: Thoroughly mixed everything together with clean hands.

20140224-220658.jpg
Cover the jar with some cloth and lightly close the lid. Keeping an eye on it and hopefully it turns out right this time!

Simply traditional delicious!

Meals prepping for the week 2

Standard

Theme of the week: Korean! I have some leftover hot pepper sauce mix from the bibimbap that we had last weekend, so let’s make spicy hot pepper chicken and kimchi chicken.

20131113-223805.jpg
Prepare and chop up all the needed ingredients. A quarter of a cabbage, 1 carrots, 1 onion, 3 cloves of garlics, 3-4 slices of ginger, 1 bowl of kimchi, chili powder (optional for added spiciness), hot pepper sauce and of course, 6 chopped boneless chicken tights. I’m going to make a bigger batch of kimchi chicken, as it can transform into kimchi stew later of the week.

Spicy Korean Chicken
In a big pot, add in 1 quarter of the chopped chicken, carrots, cabbages, half of the chopped garlics and hot pepper sauce (+ chili powder for extra kick). On medium heat, stir well and cook uncovered for 15-20 mins.

20131113-230547.jpg

Kimchi Chicken
In a large pot, add in the rest of the chopped chicken, garlics, ginger,onions, kimchi and a ts of sugar. Over medium heat, stir well and cook covered for 15-20 mins.

20131113-231505.jpg

Garnish with chopped spring onions or green chillies. Best serve with a bowl of hot steamy rice. YUM!

Bento dinner box

20131113-232716.jpg

Update: Kimchi Chicken Stew
In a pot, add in the leftover kimchi chicken, cubed half a firm tofu, spring onions, chicken stocks and bring to a boil. Once boiled, crack in an egg and ready to serve. Taste for seasoning, I added another ts of fish sauce.

20131123-165628.jpg

Simply delicious!

Miso glazed salmon with baked vegetables

Standard

This miso glazed salmon recipe is inspired by one of my favorite YouTube chef – Chef John of Foodwishes.

20131110-163013.jpg
I use honey instead of maple syrup and it taste amazing too. One of my go-to quick recipe that I will serve over rice and some vegetables.

And as always… Enjoy!

Vegetarian Bibimbap (Korean mixed rice)

Standard

I love bibimbap serve in sizzling hot clay pot. The sizzling hot clay pot is going to create rice crisp on the side of the pot that is divine. But since I don’t have a clay pot, I will serve in a large bowl for easy mixing and it is equally tasty.
20131109-224606.jpg

Finely sliced a carrot, half a cucumber, green chillies, spring onions and set aside until ready to serve.

In a shallow pan, add a tbs of olive oil, 3 cloves of finely chopped garlic and over medium heat stir fry for a minute. Add in sliced shiitake mushrooms and a pinch of salt. The salt will draw out moisture from the mushrooms, stir fry until the moisture evaporated and starts to sizzle. Then I add a tbs of soy sauce and stir fry until the mushrooms caramelized, that is, the sides of the mushroom turns brownish.

Chef Anne Burrell always said:” Brown food taste good! Yeah!” I love this quote.

In a small bowl, prepare the mouthwatering ‘red sauce’. Half cup of Gochujang (Korean hot pepper paste), 1 tbs of honey, 1 tbs of soy sauce, 1 tbs of sesame oil and 1 tbs of toasted white sesame seeds.

Fry a sunny side egg.

Arrange all the prepared ingredient in a large bowl and enjoy!

20131109-232801.jpg
Mixed rice

20131109-234248.jpg
Homemade kimchi side dish

20131109-234458.jpg

Simply delicious!