Slow Cooker Braised Korea Gingseng with Scallop and Chicken in Soup

Before we left for our Korea trip,my mom make us Chinese style Korea Gingseng Chicken soup which is very different from Korea Chicken Gingseng Soup "samyetang" we ate in Seoul. Honestly I still prefer Chinese style Korean Gingseng Soup than "Samyetang".I think Chinese style Korean Gingseng have better taste and flavor ..Maybe it's taste better because my mom added in some pork ribs ,dried scallop,"yoke chok"(Solomon's Seal) and kei qi (wolfberries) to make the soup taste sweeter.Korea Gingseng is(Panax schinsen) is a type of ginseng native to Asia. Korean ginseng is known as a tonic, and has been known to treat diabetes mellitus and help develop human brain efficiency .If you really care about your health and affordable,it's good to consume Korea Gingseng once a month..Cooking Korea Gingseng in slow cooker is no brainier! It's as easy as ABC!! Just wash and dump everything into the slow cooker and turn on the switch high until boiling and then voila!!! Eat!

Ingredients:
I kampung chicken or free range chicken,clean and cut into 4 pieces,blanched
2 strip pork ribs,cut small,blanched
6 pieces dried scallop,washed
2 tbsp kei qi (wolfberries) washed
4-5 pieces tong sam (Codonopsis Pilosula) washed
50 gm yoke chok (Solomon's Seal)washed
I large 2 year old Korea gingseng,cut 1/2
salt to taste
2 liter water or more





Method:
1:Wash all the herbs ,set aside.Clean and cut whole chicken and pork ribs then blanched with hot water.
2:Toss all the ingredients in the slow cooker with water at high heat.When it's boiling reduced heat to medium.Add in salt to taste.
3:Serve warm.

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My Mom's Sambal Udang (Assam Udang)

Actually I scheduled this entry to post 2 days ago while I'm vacation in Korea now.But something went wrong.All the photos missing something from html...Luckily I brought my laptop with me.After correction here it's goes...

One of my mom's best dish is Sambal Shrimp(Spicy Shrimp Sauce or Assam Udang).On top of the spiciness I like the fragrant and texture of the sauce and prawn. I really can whacked 2 large bowls of steamed white rice when pairing with this dish by itself..This Assam Udang dish have the sourness(tamarind) and sweetness(sugar) beside the wonderful spiciness taste that make my appetite always fully satisfied.If you like spicy prawns dish,I would love to recommend this dish is to you and family .This dish is really suitable for any type of weather :hot humid or freezing cold day!! On top of that this dish is easy to cook!! The name does sound complicated but when you try it you will never regret!! Trust me!

Ingredients:(A)

500 gm large prawns,peeled and cleaned

2 tomato,cut quarter*optional*

Sauce:(B)

2 lemongrass,sliced the white part only

1 inch fresh kunyit(tumuric)sliced

1 bulb garlic,peeled

5 shallot,peeled

15-20 dried red pepper

*grind above ingredients until fine*

(C)

2-3 kaffir lime leaves,shredded fine
2 tbsp tamarind with pulp mixed with 200 ml water well,extract the juice for use

sugar and salt to taste

4-5 tbsp oil



Method:

1:Blend ingredients (B) in food processor until fine,remove and set aside.Heat a medium wok or large skillet with oil at medium heat.Add in ingredients (B),keep stir for 10-15 minutes or until fragrant.

2:Add in ingredients (C) tamarind juice ,kaffir lime leaves,sugar and salt,mix well.When it bubbly boil, add in prawns and tomato.Cook for 5 minutes.Do not overcooked the prawns.It's tend to get tough.

3:Check the seasoning.Dish out and serve warm with steamed white rice.

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Stir-fry Japanese Eggplant with X.O Sauce

When we was Cameron Highland,I bought 2 kilos of Japanese eggplant at the vegetable farm on our way home.My mom said the Japanese eggplant sold in Cameron Highland price is not cheaper than the price sold at the wet market she frequent visit.Anyway,I don't mind getting it because the Japanese eggplant look so fresh,huge and long.I rarely seen this kind of eggplant in States.I suggested to my mom that I would like to make Eggplant in Garlic Sauce using Lee Kam Kei ready garlic sauce but there is no LKK garlic sauce handy at home. The only sauce available is X.O sauce..Cooking Japanese Eggplant with X.O.sauce is not bad at all..If you have not try X.O sauce yet,you should try it today!! It's ideal to try it with eggplant..

Ingredients:


1 kilo Japanese eggplant(about 2 eggplant)washed and cut small about 1x2 inch
2 red chili pepper,sliced
2-3 cloves garlic,peeled and minced
2 tbsp X.O sauce
1 tbsp sugar
salt to taste
1 tbsp chili paste or chili boh*optional"
1/2 cup oil


Method:

1:Heat oil in wok or large skillet at high heat.Slowly toss in cut eggplant into the hot oil,stir well.Cook for about 5 minutes,then use a hole scoop to dish out into clean running water.The reason is to remove excess oil.Or just leave it as it's if you don't mind having extra oil.

2:Heat a skillet with 2 tbsp oil and garlic at medium heat.Fry garlic for 30 seconds then add in X.O sauce and chili paste,stir well for 3 minutes before toss in the cooked eggplant,sugar,cut chili pepper and salt.Toss all the ingredients well for another 2 minutes,check the seasoning.

3:Dish out and serve warm with steamed white rice.

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My Mom's Braised Green Mustard(Gai Choy)with Roast Pig(Chai Boey)

Recently my mom attended a Chinese prayer festival nearby.She brought back plenty of roasted pig parts like knuckle and ribs.The best way to make these roasted pig knuckles is to braised with green mustard(gai choy or tuai chai) and assam keping(tamarind sliced)!! This dish is a real comfort food!!

Ingredients:

about 2 kilo roasted pigs parts,chop small (wash or rinse with water if it too salty)

3-4 bundles of big green mustard(gai choy)cut about 2x2 ,wash throughly until soil removed

10 assam keping(tamarind sliced)washed

10-15 dried red chili pepper(add more if you like spicy)

salt to taste

2-3 cups of water(add more if necessary)

Method:

1:Prepare a large stock pot at high heat.Toss in roasted pig parts,green mustard,dried chili pepper and assam keping.Use a large spatula to stir all the ingredients well.

2:Add in water and cover with lid.When the sauce bubbly boil add in salt.Reduce the heat to medium and cook for another 40 minutes or until longer.

3:Check the seasoning.Remove from heat and serve warm.

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