Thursday, 29 March 2007
*The not-so-pretty picture doesn't do the dish any justice. I used to hate congee for the very simple reason that my mum always made me eat it every time I was ill. Strange enough, now that I don't live at home any more, I've learnt to appreciate the healing power of congee. When I'm feeling a little bit under the weather, nothing is more comforting than a bowl of steaming hot congee with lots of chopped coriander and spring onions.
*The marinade using for the spareribs was inspired by grandma's marinade for her 'special variety meat', as she calls it and also by SimCooks.
I only modified it a little bit by adding soysauce to the mixture instead of having just five spice powder and salt. Basically it's a mixture of 1tsp minced garlic +2tbsp soysauce + 1tbsp sugar + pinch salt + 2tsp five spice powder. When D asked me what five spice powder contained, I couldn't give him an answer as I honestly don't know. I only know that it's the magic ingredient that gives certain Chinese food the very distinct smell.
I can't wait till we go on holiday this year. Last time we stuffed ourselves too much in Hong Kong that I gained 2kg by the time we got back. Oh food, glorious food.
Wednesday, 28 March 2007
This is the 3rd time I've done this dish. It's the best result so far anyway. I sliced the chicken instead of leaving the whole piece and it seems to make all the flavours incorporate a bit better. I love anything to do with lemongrass and chilli.
Recipe will be posted if someone request it.
Recipe for SimCooks:
I don't know if this recipe is Vietnamese or Thai actually. My mum has done this dish with eel and it works perfectly as well. The recipe is only a guideline, just try and change it a little bit to suit your taste. Enjoy. :D
Cut the meat off 2 chicken thighs (with skin if you want)- slice thinly
Marinate with sugar, salt, pepper, fish sauce (a pinch of each and 1tsp fish sauce)for half an hour.
Do a mixture of lemongrass and chilli in a food processor with: chopped lemongrass from 2 sticks of fress lemongrass + 2-3 fresh chillies +1tsp minced garlic + 1tbsp fish sauce + 4 tbsp water.
Heat a wok and pour a bit of peanut oil in.
Fry the lemongrass and chilli mixture till fragrant (3-4 mins), then put in the chicken, fry till the chicken has changed color (5 mins) then pour a little bit more water in and turn heat down to medium-low. Put a lid on and cook for a further 15-20 minutes, until the chicken is done and all the flavour has incorporated and water has reduced.
Serve with rice and crushed roasted peanuts if you want.