Thursday, 29 March 2007

Congee and Grandma's spare ribs

*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

Ga kho xa gung(chicken stir-fry with lemongrass and chilli)

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.