Stuffed Chicken in Japanese Eggplant and Sweet Pepper in Bean Paste Sauce

Stuffed chicken with vegetables is another version of "young tau foo" which is a popular dish in Malaysia."Young Tau Foo" original version is minced mackerel fish stuffed with bean curd sheet,eggplant,bitter gourd,long chili pepper and soft bean curd in bean paste sauce or in clear soup.This minced chicken version is almost the same as original "young tau foo".If you don't have the fish paste,minced chicken is not bad too.

Ingredients:
(A)
2 pounds minced chicken
1 stalk cilantro,washed and chopped
2 tsp seasalt
2 tsp ground white pepper
2 tsp sesame oil
1 tsp chicken bouillon

(B)
2 Japanese eggplant,washed and cut 3 inch each with slit in middle
5 Jalapeno,washed and cut 1/2
5 sweet pepper,washed and cut 1/2

(C)
3-4 fresh garlic,peeled and minced
2 tsp oyster sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp bean paste
2 tsp sugar
3 tbsp vegetable oil

Method:

1:Combined ingredients (A) in a large bowl,mix well with spatula.Prepare all vegetables for stuffing.
2:Use spoon to stuff the chicken mixture into the cut vegetables.Dip cold water to smooth the stuffed chicken.Repeat the same procedure until all the the chicken mixture or vegetables run out.
3:Prepare vegetable oil in wok at medium high heat.When oil is hot,place the stuffed in the wok.fry for 2-3 minutes or until slightly golden brown.
4:Use the same wok to make the sauce.Remove the excess oil into a bowl.Toss in  garlic ,fry for 30 seconds,then pour all the ingredients (C) into the wok,stir well.Check the seasoning.
5:Place all the cooked stuffed vegetable into the sauce.Cook for 1 minute.Dish out and serve warm.

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Stir-fry Chicken Tender with Jalapeno in Bean Paste

Jalapeno is abundant and relatively cheap here in States.It's available in any season and everywhere.Using jalapeno as vegetable to cook with any dishes is really a great idea.

Ingredients:

6 pieces of chicken tender,cut cubes

4 jalapeno,slice

1 large onion,peeled and slice

4-5 cloves garlic,peeled and minced

3 tbsp fine fermented bean paste ( available in any Asian store)

2 tbsp soy sauce

1 tbsp sugar

3 tbsp vegetable oil

Method:

1:Heat wok with oil at medium high heat.Add in minced garlic and saute for 30 seconds.Then add in bean paste ,stir for another 30 seconds .

2:Toss in chicken tender,use wok lid to cover the wok for 1 minute.Add in jalapeno,onion and all the seasoning,stir well and cook for under 1 minute.

3:Check the seasoning.Dish out and serve warm.

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Fried Banana Fritters with Coconut Flakes (Kuih Kodok/Jemput-Jemput Pisang)

Most of the time my kitchen has never been lack of ripe banana.Instead of sitting on the counter to gather fruit flies,I mashed the ripe banana and mix with flour to make banana fritters.I like my banana fritter that taste soft with full of banana flavor.I tried to used lesser flour beside that I also infused the batter with sweetened coconut flakes to make the taste more exotic or unique.Banana Fritters or in Malaysia language we called this golden gem as Jemput-jemput pisang or cengkodok is available in any food court or street vendor .This popular street snack fried food selling every where in night market,morning market or along the road side with others food vendors.Actually this delicious fried snack is really simply and easy to make,no special skill or mould needed.Just toss everything in the mixer and mix well before scoop the batter and deep fried it!! Taa---daah!! This golden gems really taste priceless!!

Ingredients:

4-5 medium size ripe banana,peeled and mashed
1 cup all purpose flour,sieved
1 tsp baking powder
1 egg
1/2 cup sugar
1 tsp seasalt
1 cup sweetened coconut flakes
1 cup canola oil for frying

Method:

1:Mashed ripe banana in a mixer with spatula,add in flour,egg,baking powder and sugar,mix well.Then add in salt and coconut flakes,mix well.
2:Prepare a fryer or wok with oil at medium high heat.Use a metal tablespoon dip with oil to scoop the batter in round shape.
3:Slowly place the batter one by one in the hot oil,fry until golden brown.Remove fried fritters onto a paper towel plate to absorb excess oil.
4:Serve banana fritters warm with tea or coffee as snack or dessert.

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Chicken TCM Herbal Soup in Korean Pear

My mom bought some Chinese herbal for me to bring back with me from my last trip to Malaysia.Well,my mom knows the herbal better than me in form of benefits,qualities and prices,so I just let her do it without question.To be honest, I have no idea at all what these herbals functionality in term of "yin and yan" or health benefits.Traditional Chinese Medicine is very complicated to understand,just to remember the names make my head spinning big time!! Hahaha!! All I need to know is Chinese herbals are good for our health!! Yes!! you can called me ignorant  since I never learn or intend to remember what has been taught to me. Most of the time ,I just washed and toss the herbals into the pot with the meat and boil for few hours until it's ready to consume!! My personal opinion,if it's taste good that all it's matter!!I  bought a box of 3 Korean Pears from Chinatown and I remember a friend said about pear to make soup,so I toss in a big fat pear into the soup together. It's taste mildly sweet and smooth,not bad at all..My Mishu love any type of soup especially Chinese soup with herbs.She not typical American kid who only know how to drink hot and sour soup or egg drop soup.She even eat gojiberry after drinking her soup.I told her gojiberry is good for your eyes,then she said "OK" I will eat more!!

Chinese herbals from clock wise: 

dang gui( Chinese Angelica),hong zhou(pitted red dates),yu zhu(solomon seal's),wai san (Chinese yam or  dioscorea) gouji(gojiberry or wolfberry) and dang shen root( codonopsis) 

Ingredients:

5 clean drumsticks or any part of chicken

Herbals:

handful of dried gojiberry

handful of dried pitted red dates

2 slices of dang gui

3-4 dried wai san

5-6 slices dang shen root

handful of yu zhu

*above herbals in dried form must be wash before use*

1 large Korean pear,peeled skin

2 liters water

salt to taste

Method:

1:Prepare a medium large soup pot with water at high heat.Toss in all the herbs,cover the pot with lid.When water rolling boil reduce heat to medium,add in drumsticks and pear.

2:Boil for 30 minutes,check the soup level,if needed add in 2 cups of water and continue to boil for another 20 minutes.

3:Add in salt,check the seasoning.Boil for another 10 minutes before remove from heat.

4:Dish out and serve warm.

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Curry Chicken with Potato in Chili Powder

There are many type or kinds of curry chicken available in the world.Forget others countries.Let's talk about the curry chicken that we Malaysian loves to eat.We have Nyonya  style curry chicken,India style curry chicken,Malay's style curry chicken and lastly Chinese style curry chicken.Mainly most of the ingredients are almost the same,it's just some style of cooking taste differently because the measurement or minor change in spices.This time I tweaked something slightly different from my usual curry chicken .I added chili powder more than curry powder.As you can see the color of the gravy was really red,look angry,right!! Don't be fool by the appearance!!Actually the appearance look spicy but it's not!! The taste of this curry chicken was mild and mellow.Mishu been eating this dish daily without bored!!

Ingredients:

5 tbsp curry powder(Baba's brand)

2/3 cup chili powder

1 can coconut milk,400 ml (prefer Chaokoh or Aroy-D,thicker and smooth)

2 cup whole milk or half and half

4 tbsp sambal-belacan-paste (always prepare advance few tubes in fridge for handy use)

1/2 cup canola oil

2-3 sprig curry leaves

2-3 tbsp chicken bouillon powder

3 tbsp sugar

salt to taste

12 drumstick,chop into 1/2

5 medium large potato,peeled and cut as same size as the chicken(Idaho's brand for baking)

Method:

1:Prepare a medium large stock pot or wok with oil at medium high heat.Add in sambal-belacan-paste,curry powder and chili powder,stir well with spatula for 30 second or 1 minute.Toss in curry leaves.

2:Toss in cut drumsticks into the wok,stir for couple of time or until all the paste coated on the chicken.Lower the heat,simmer with cover on for 10 minutes.Then pour in coconut milk,sugar,chicken bouillon powder and salt,mix well.Cover wok or pot again ,increase the heat,simmer for another 15 minutes.

3:Meanwhile,prepare medium stock pot with water,boil the cut potato for 15 minutes or until soft.Remove boiled potato from pot and add into the curry chicken,stir well together.Check the seasoning.

4:Pour in whole milk,stir well.When the gravy bubbly boil, shut off the heat immediately.Serve chicken curry warm with rice,bread or pancake.

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