Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

It took me awhile to find the name for this bean. I've asked my friends to help me with it. Finally, I got the name from my schoolmate now located in Chicago. Thanks Ling Lee for making an effort to look up this for me. In fact this bean goes by several names, Lablab Bean, Dolichos Bean and one of the names was even Poor Man's Bean. LOL!! I think it's quite right cause when I was young, I was staying in the village and I saw most of the neighbors plant this in their yard or grow around their fences surrounding their house. I think the reason is, this is an easy to grow plant or maybe like what the name is, it is a poor man's bean. Anyways i still believe this bean is very healthy and good for digestion. This definitely is organic, it grows from my relatives backyard. I really want to Thank my SIL for sharing this with me.

 Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

   Ingredients   :

  

   1   lb hyacinth bean, wash and trim

   3   chicken tight, remove skin

   1   tablespoon red dates, seedless

   5   dried oyster

   6   cups water

   salt to taste

   Method   :

    Blanch chicken and set aside. Boil water and dump in the chicken, red dates, dried oyster. let it boil on

    medium  heat for about 15 minutes. 

    Add hyacinth beans, adjust heat to low heat and let it boil for about 1 - 2 hours. Add salt to taste.

    Enjoy!!!

   

Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

Winter Melon Chicken Soup

This Winter Melon is given to me by my friend, one word, it is definitely organic. She grows a lot of veggies in  her backyard. For what she told me is, It is now melon's season and not only this melon, summer is the season for watermelon too, no wonder why every grocery store I go, there is always a bargain. Winter melon is my eldest daughter's favorite, every time I boil this soup she will gobble up all the melon including the skin! She even likes the sweet version of melon which is " mata kuching". Whenever I have boiled the sweet or salty of melon. The pot will have no more melon in it cause she picked up everything from the pot. Hahaha! I like this soup very much too cause it is very nutritious and soothing especially during this hot summer season.

Winter Melon Chicken Soup

   Ingredients    :

   1         winter melon about 2 lb

   4 - 6    dried scallop, washed

   1/2      chicken, washed and removed skin

   1/2      teaspoon peppercorns, slightly smashed

   8 - 10  seedless red dates, washed

   4 - 8    soloman 's seal herbs ( yoke chok), washed

   7         cups water

   salt to taste

    Method   :

    Boil some water to blanch the chicken for a while. Remove from water and set aside. Throw the water     

    Wash and remove winter melon seeds, chop into pieces. In a deep pot, bring the water to rolling

    boil and add all ingredients to boil except salt. 

    Let everything in the pot to  boil on medium /high heat for about 5 - 10 minutes before switch it to low

    and let it simmer for about 2 hours. You may also transfer the soup to a crockpot/slow cooker but it

    may take longer time, say about 3 hours. 

    When the soup is ready, add salt to taste and serve.

Winter Melon Chicken Soup

Baked/ Grilled Honey Chicken Wings

My favorite of the favorites, chicken wings. It is definitely my first choice and I will never get tired of eating it. I still remember when I first saw my friend from Washington who uploaded this yummy and delicious chicken wings on FB, I wanted to beg her for the recipe. It was so juicy and tempted when looking at the picture.

I really want to Thank my friend, Lynn for sharing this wonderful recipe with me. I omit one of the ingredients and glaze some honey before putting it to bake. I can say the taste of this chicken wings reminds me of Ah Wah chicken wings from Jln Alor.  I'm very happy, in the future or from time to time when I crave for Ah Wah grill chicken wings  Hahaha!!!  I can actually make something similar to it. Wow!!! 

Thanks again my dear friend, Lynn

Baked / Grilled Honey Chicken Wings

   Ingredients   :

   15     chicken wings, washed chicken

   7       bulb shallot, peeled and cut slice

   6       cloves garlic, peeled and cut slice

   1/2    ounce ginger, peeled and cut slice

   1/2    teaspoon salt

   1/2    teaspoon pepper powder

   31/2  tablespoon sugar

   5       tablespoon light soy sauce

   1/2    teaspoon dark soy sauce

   3       tablespoon honey

    Method    :

    Pat dry the chicken with paper towel, marinate chicken with all the ingredients for 8 hours or more ( i 

    leave it in the fridge for overnight)

    Remove the marinated chicken wings form fridge and and preheat oven to 400 degrees F. 

   

    Brush wings with honey before putting in the oven to bake. Let it for about half an hour and turn to 

    the other side and let it bake for another 20 minutes.

    Serve while its hot an don't forget to drink lots of water. Enjoy!

    

   

Baked / Grilled Honey Chicken Wings

Wine Chicken ( Kai Chou)

Suddenly I had the craving for Wine Chicken. What happen to me, hehe!! I'm actually craving from the  confinement's menu. My mom told me, she realize that I enjoy eating confinement dishes very much. Actually its true, I like being pregnant and enjoy a lot during the confinement month, I wish my confinement month could last longer instead of only one month. Am I a weird person?  I think it is very difficult to find someone like me cause most woman dislike this part. I enjoy taking care of my newborn baby and breastfeeding during my confinement month.

 Come to think about it, my mom helps me with all my confinements, she even came over to States to help me when I gave birth to Jade, my youngest daughter. I know she has done a lot for me during my confinement. She woke up very early in the morning to prepare breakfast for me. Every morning i wake up and all the hot yummy healthy breakfast will be served right infront of me. Sometimes ginger or kunyit fried rice, noodle in soup, fish porridge or  something very delicious. She comes out with many varieties of food and she really makes my day. She is very creative with all these confinement dishes from foods to drinks. She patiently frys the rice until brown and the aroma just to make rice drink for me. During my confinement month, she boils red dates water for me daily, without fail. Not only she prepares warm chinese herb water for me to shower everyday, then she will clean up the mess from the herbs after I finish showering. While I was taking nap in the afternoon she is getting ready to cook for the next meal. Omg ! my mom really did alot for me. I really wanted to take this opportunity to Thank my mom for helping me so much during the weakest moments in my life. Mommy you're the BEST and I love you very much. Wow!!  I noticed I've talk a lot about my mom, if I really want to talk about her, I  can talk for days. 

Lets get back to the Wine Chicken. I only have very little homemade wine left in the house so I use it till the last drop of the homemade wine and add some brandy instead. I enjoy this Wine Chicken very much and I feels satisfied right after eating it.

Hmmmm! I think its time to make some homemade wine. will definitely share the recipe with you too, this recipe is from my SUPER MOM !!!

Wine Chicken ( Kai Chou)

   Ingredients    :

   1              whole chicken ( prefered kampung chicken) chopped into bite sizes

   50 - 80 g  ginger, peel and cut slice

   60        g  black fungus, soaked and cut wedges

   1/3           cup homemade wine ( rice wine)

   1/4           cup brandy or V.S.O.P

   1/2           teaspoon peppercorns

   1              teaspoon sugar

   5              cups water

   4              teaspoon sesame oil 

   salt to taste

    Method    :

    Marinate the chicken with 1/2 salt and peppercorns for about 15 minutes.

    Heat  up the wok on high, pour in sesame oil and fry the ginger slice until aromatic or becomes 

    brownish. Add in the chicken to fry for 3 - 5 minutes, add in the fungus and continue to fry.

    Splash in the brandy or V.S.O.P and continue to fry. Pour in the water and bring it to a simmering boil

    Add sugar and salt to taste and rice wine and let it cook for another 5 - 8 minutes. 

    Yummy Wine Chicken is serve!!!

  

Wine Chicken ( Kai Chou)

Chicken Wings stir-fry Ginger and Green onion

Tell you what today I really have no idea of what to cook. I opened the fridge and found some chicken wings in the freezer, automatically the idea to cook this is ginger chicken but I'm used to cooking this most of the time. Come to think about it I need to cook and post some new dishes on my blog after all I've not been cooking for several weeks. I don't know why I'm running out of ideas on what to cook ever since I came back from Malaysia. Is it because I have left my heart in Malaysia or I'm still in the holiday mood or maybe I need to warm up a little bit. Hehe!!  This I need to thank my relatives and friends for treating me so nice until it ends up this way. LOL  No matter what, Hey!!!  Keyna, wake up and get back to reality, you're back in States now and cooking is part of your daily routine. Where are all your ideas??? hemmm!! I think maybe I need to make a trip to the biggest market to check out the fresh food and what's in season now. I hope this will help me to bring back some ideas.

Not say that I'm running out of ideas means this chicken is so so.... this time I make a little changes on how to cook this chicken wings, surprisingly the taste turns out really good. Don't believe what I say, check out the ingredients and try it yourself. My children gobbled everything up!

Chicken Wings stir-fry Ginger and Green Onion

Chicken Wings stir-fry Ginger and Green Onion

   Ingredients     :

   4    chicken wings, cleaned and chopped 

   10  ginger slice

   1    stalk green onion, trimmed and cut

   1/2 onion, peeled and cut wedges

   2    teaspoon oyster sauce

   1    teaspoon shaoxing wine

   1/2 sugar

   1/2 teaspoon dark soy sauce

   1/2 teaspoon light soy sauce

   1/4 cup water

   1/2 teaspoon corn starch, mix with 2 teaspoon water

   2    teaspoon vegetable oil

   salt to taste

   dash of pepper powder

   dash of fish sauce

   dash of sesame oil

    Method   :

    Marinate chicken wings with light soy sauce, pepper powder and sesame oil.

    Heat up the wok on high heat, add in the ginger to fry until golden brown and add in the chicken

    wings, continue to fry for 1 - 2 minutes. Pour in the water, sugar, oyster sauce and dark sauce and 

    cover the wok lid and let it simmer for a while.

    Open wok lid and splash in the shaoxing wine, add onion and green onion and stir in the corn starch

    mixture. Fry and stir until everything coated with gravy.

     Dish up and serve.

    

    

   

Kung Pao Chicken ( Kung Pao Kai Ting)

Kung Pao Chicken ( Kung Pao Kai Ting)

   Ingredients    :

   3     chicken tight, remove bone and cut cubes

   1/2  onion, peel and cut cubes

   1/2  green belle pepper, deseeded and cut cubes

   10     dried chili, deseeded and cut two pieces each chili

   1/4  cashew nuts (optional)

   1     stalk green onion, trimmed and cut

   6     ginger slice

   2     teaspoon water

   1     teaspoon cooking wine ( i use shaoxing)

   2     teaspoon oyster sauce

   1/2  teaspoon corn starch, mix with 2 teaspoon water

   1/2  sugar

   salt to taste

   dash of pepper powder

   drops of dark soy sauce

    Method   :

    Marinate chicken cubes for 15 minutes with 1/2 teaspoon salt, 1/2 teaspoon soy sauce, 1/2 teaspoon 

    oil and 1/2 corn starch.

    Heat the wok on high heat, add in oil and fry the ginger then add in the chicken cubes and fry for 

    about 20 seconds, add in onion, dried chili to fry, splash in the cooking wine, oyster sauce, sugar, 

    pepper powder and drops of dark soy sauce. 

    Add in water and green pepper and salt to taste and continue to fry, stir in the corn starch mixture and

    mix well. Dump in the green onion and combine everything in the wok. Dish up and serve with white

    rice or chinese bun ( man tao)

    Enjoy!!! 

   

Kung Pao Chicken ( Kung Pao Kai Ting)

Cheung Fun with Mushroom and Chicken Slice Sauce

This is the 1st meal i made since i came home from M'sia yesterday. Absolutely a Ipoh style of chee cheung fun.  I almost forgotten this mushroom sauce until i saw my elder sister make it the other day. An simple and easy to make breakfast. I hope you will like it, like i did.

Cheung Fun with Mushroom and Chicken Slice Sauce

  Ingredients     :

  1      pound cheung fun 

  5      stems dried mushroom, soak and cut slice

  80    g  chicken breast, cut slice

  2      bulbs shallot, peel and thinly slice

  1      stalk green onion, wash and mince

  1      cloves garlic, peel and mince

  11/2 cup chicken stock

  1/3   cup water

  3      dash pepper powder

  1/2   teaspoon sugar

  1/2   teaspoon salt

  1      teaspoon corn starch, mix with 2 tablespoon water

   Method   :

   Fry the shallot until golden brown, remove from wok. 

   Preparing mushroom sauce :

   Heat the stove and boil the chicken stock, add in the water, mince garlic, chicken slice and mushroom.

   Reduce heat and allow it to simmer for about 10 minutes. Add in pepper powder, sugar and salt. Stir in

   corn starch mixture, mix and combine everything. Keep warm.

   Steam or microwave the cheung fun before cutting into cubes. Place it in a plate, pour the sauce over the cheung fun, sprinkle fry shallot and green onion.

    Serve while its hot.

Cheung Fun with Mushroom and Chicken Slice Sauce

Spicy Chicken Wings

Spicy Chicken Wings

    Ingredients     :

   4      chicken wings, cut into 3 pieces each wing

   1/2   teaspoon garlic and salt

   1/2   teaspoon crush dry red pepper

   1/2   teaspoon sugar

   1/2   teaspoon oyster sauce

   1      bulb shallot, peeled and mince

   2      dash of paprika

   2      dash of pepper powder

   2      teaspoon vegetable oil

   1      stalk green onion, wash, trim and cut into pieces

 *1/2  teaspoon corn starch, mix with 2 teaspoon water

     Method   :

    Marinate chicken with  garlic and salt, sugar, salt and  pepper powder for 25 minutes or more.

    Heat the wok to high heat, add vegetable oil and fry the chicken for approximately 20 seconds. Add

    crush dry red pepper, oyster sauce and dash in the paprika.  

    Close wok lid, let it simmer for 3 - 5 minutes. Open lid, stir in the corn starch mixture, fry and mix 

    combined everything in the wok until the wings are coated with the gravy.

    Dish up on a plate add green onion on the top and serve.

     Enjoy!!!

   

   

  

Spicy Chicken Wings

Grilled Chicken Wings With Potatoes Slice

Marinate for 20 minutes

Dry Curry Chicken

Dry Curry Chicken

Another chicken dish, Dry Curry Chicken, it's my family favorite. Omg! it's reminds me of  M'sia chicken curry redang and beef redang. I certainly need to cook these one of these days.

 I got this recipe from my sister in law, i want to Thank her for sharing this recipe with me, the only thing is i altered a little bit of this recipe. It was good, you must try!

  
  Ingredients :

  1         whole chicken or  4 chicken thigh, cut into pieces
  4         potato, peel and cut into wedges
  1/2      tablespoon sugar
  11/2    tablespoon salt
  1/2      cup coconut milk or fresh milk
  4         tablespoon vegetable oil

# 3         tablespoon curry powder
# 1/2      tablespoon chili powder
# 1/2      tablespoon cumin powder
# 1/2      tablespoon coriander powder
# 2         anise star
# 12       cloves
# 10       curry leaf
(Marinate chicken with all the # ingredients)

* 6         bulbs shallot, peel
* 3         cloves garlic, peel
* 3         stalks lemon grass, cut into small piece and slightly smashed
* 2         tablespoon water
( Blend all the * ingredients, set aside)



  Methods     :

  Marinate the chicken for 1/2 an hour or more, heat oil in the wok and fry potato wedges til golden
  brown. Remove.

   Use back the same oil to fry the blend mixture til fragrant. Add in the chicken and fry for 10 - 15
   minutes or til oil out.

   Pour in coconut milk, salt and sugar and let it simmer for 5 - 8 minutes on low heat. Occasionally stir
   to avoid stick on the wok.

   Add in potato wedges and cook for another 5 minutes. Dish up and serve with bread or white rice.

   Enjoy!!!

Kampung Fried Rice With Fried Chicken

Today I would like to introduce this traditional Kampung- Style Fried Rice. This fried rice is definitely very popular and commonly find in many restaurants. My husband is an absolute big fan of this Kampung fried rice especially with fried chicken. Eventually he will fry this fried rice every week. I can say this is actually my husband's special fried rice recipe. Frankly speaking, he can cook this better than me. LOL

I was craving for Kampung Fried Rice now, can't wait for him to come home from work therefore i tried cooking it myself. My daughters and nieces said it was very good, i'm so happy. Yeah!! I don't need to request him to cook this for me next time as he always use to say he got the special recipe and is not gonna tell me cause he wanted me to beg him to cook this for me. What the

     Ingredients    :

     3         bowls cooked white rice

     3         eggs

     11/2    teaspoon salt

     2         teaspoon vegetable oil

  # 6         drum stick or wings

  # 11/2    teaspoon turmeric powder

  # 2         teaspoon salt

  Oil for deep frying

 ( Marinate with all the # ingredients for 20 minutes or more)

 * 2         bulbs shallot, peel and cut small pieces

 * 5         cloves garlic, peel and cut small pieces

( Slightly blend all the * ingredients and sprinkle with 1/2 teaspoon salt)

   Method    :

   First, fry the chicken in hot oil until golden brown or cooked. Remove from wok and drain in colander

   Heat the wok, add oil and fry the blend mixture for 20 seconds. Add in the cooked rice, fry for a while.

   Push aside the rice to the edges of the wok and crack in the egg in the middle, one egg at a time.

   Continue to fry the rice, sprinkle in the salt while frying the rice.

    Place the chicken at the side of the rice and serve. while it's hot.

    Enjoy!!!

   

Kampung Fried Rice With Fried Chicken

Taiwanese-style Popcorn Chicken

It is very easy to make this Taiwanese-style Popcorn Chicken. It just needs less than an hour to do this including the marinating and frying. It is so tasty, kids nowadays love it and it can make a very convenient snack. I purposely made some yesterday for us to take to the park.

Taiwanese-style Popcorn Chicken

   Ingredients    :

   3        chicken thigh, remove skin and cut into bite size

   3        cloves garlic, peel and minced

   5        ginger slice, minced   

   3        teaspoon cooking wine

   1        teaspoon pepper powder

   1        teaspoon salt

   11/2   teaspoon soy sauce

   11/2   teaspoon sugar

   2        teaspoon five spice powder

   1        teaspoon sesame oil

   Oil for deep frying

 * 1/2 cup potato starch, set aside 

   ( Mix 1 teaspoon black pepper powder and 1 teaspoon salt, set aside)

    Method   :

    Marinate the chicken with all the above ingredients for half and hour or more.

    Prepare oil for deep frying, deep chicken in potato starch before putting in the hot oil. Fry in a small

    batch till golden brown. Drip on a colander or paper towel.

    Sprinkle pepper powder and salt over the chicken and serve.

    

   

   

   

   

   

Taiwanese-style Popcorn Chicken

Steamed Sticky Rice with shredded Chicken In Lotus Leaf ( Jen Chu Kai)

Steamed Sticky Rice with shredded Chicken in Lotus leaf ( Jen Chu Kai)

Steamed Sticky Rice with Shredded Chicken in Lotus Leaf ( Jen Chu Kai)

Bite-Sized Fried Chicken With Fermented Beancurd Flavor

My all time favorite dish, Fried Chicken With Fermented Beancurd Flavor. Maybe my mom loves to use fermented beancurd  in most of her cooking therefore I like this flavor from young. I was hooked to the fermented flavor from then.

There is a huge selection of dishes where you can use fermented beancurd to cook with, especially for vegetarian varieties. Fermented Beancurd can be easily found in any Asian markets. Keep a bottle at home, it is very useful for a lot of cooking.

Bite-Sized Fried Chicken With Fermented Beancurd Flavor

   Ingredients    :

   3    chicken thigh, boneless, cut into mouth size

   3    cubes fermented beancurd, smashed

   1    teaspoon salt

   1    teaspoon sugar

   3    garlic, minced

   1/2 teaspoon pepper powder

   1/2 teaspoon soy sauce

   1    teaspoon cooking wine ( i use shaoxing)

   1    teaspoon corn starch

   Oil to fry chicken

   Method  :

   Marinate chicken with all the ingredients for half an hour or more. I sometimes leave it in the fridge 

   overnight.

   Heat the wok on high medium to high and fry chicken until golden. Place it on paper towel.

   Serve immediately!!!

   

Steamed Chicken With Mushroom, Fungus And Gingko Nuts

Steamed Chicken With Mushroom Fungus And Gingko Nuts

   Ingredients   :

   6      chicken wings, clean and chop 3 pieces each wing

   6      chinese dried mushroom, soak and cut slices

   2      stamps chinese black fungus, soak and cut into pieces

   16    gingko nuts

   1     knob ginger approximately 3-inches, thinly slice

   1     sprig cilantro or green onion

   1/4  cup breech mushroom, wash

   2     teaspoon shaoxing wine

   1/2  teaspoon pepper powder

   2     teaspoon oyster sauce

   1     teaspoon salt

   1     teaspoon corn starch

   1     teaspoon vegetable oil

   Method    :

   Marinate chicken wings with all the above ingredients for 20 minutes or more.

   Steam in rolling boil water for 30 - 35 minutes.

   Serve !!!

Three Cup Chicken ( San Bei Ji)

A very popular dish of Taiwan, Three Cups Chicken ( San Bei Ji). This dish derives its name from the three cups of sauces required. The three major ingredients which is sesame oil, light soy sauce and chinese cooking wine, 1 cup of each the ingredients. I find that a cup of each is a bit  too much moreover you don't want to gets drunk, right!

I 've been having this recipe for a while, a Taiwan friend of mine who taught me how to cook this said

the young generation now had modified the Three Cup Chicken to a modern version. I think is true, less oil, less salt and less liquid is much healthier, don't you think so!!!

Three Cup Chicken ( San Bei Ji)

     Ingredients    :

    11/2          pound chicken, removed some of the skin and chop into pieces

    1/3            cup sesame oil

    1/3            cup light soy sauce

    1/3            cup chinese cooking wine ( i use shaoxing wine)

    6 - 8          cloves garlic, peeled and lightly smashed

    8 - 10        dried chili, removed seeds 

   15 - 18       slices fresh ginger

   3                tablespoon water

   1/2             teaspoon salt

    3 - 4          tablespoon sugar ( depends on how sweet you want)

   1/2             teaspoon corn starch, mix with 2 teaspoon water, set aside

   1/2             teaspoon dark soy sauce

   1/2             cup basil leaves, optional (i use parsley)

   Marinate chicken for 20 minutes with   :-

   Salt and dark soy sauce

  

   Method    :

   Heat up the wok, add sesame oil and and brown the chicken for approximately 1 - 2 minutes.

   Add in the ginger slice and continue to fry for another 30 seconds, add in the garlic. 

   Pour in the water and add in the sugar, light soy sauce and dried chili. Fry and combine everything.

   Splash in the chinese cooking wine and add the remaining of the sesame oil into the wok. Cover lid 

   and let it simmer for 15 - 20 minutes. 

   Open lid, at this moment the gravy is thickened and should be little liquid. Boil it a little longer if it is 

   to watery.

   Throw in the parsley or basil (optional), stir in the corn starch mixture and combined everything evenly

   Dish up and serve with white rice.

   Enjoy!!!

   

    

   

   

Malaysia Satay

Barbeque Satay

Malaysia Satay

Prawn Noodle ( Har Mein)

Prawn Noodle ( Har Mein)

Chicken And Lemon Grass With Potato Soup

Mommy's corner soup of the day is Chicken And Lemon Grass With Potato, i even dump in a small pig stomach. Actually i seldom boil this soup at home, this is a must soup to drink during my confinement.

I absolutely have no desire to make this soup, technically i was trimming the lemon grass tree and i was wondering since i cut a lot of the lemon grass, how am i going to do with it. Am i goin to put in a ziplock bag to store in the fridge or should i cook curry or tom yum  again. Suddenly this soup comes into my mind cause the other hubby brought a big bag of potato, i even nag him why he brought back  such a big bag and how can we finish it before it grow sprouts. My elder sister told me before the potatoes are poisonous when roots grow. We are asian, we don't eat potato like the americans, to them potato is like their rice, it is their everyday meal. 

Besides lemon grass  can helps to stimulate the movement and i actually hear the little farts hehe!! excuse me from my youngest daughter in the middle of the night. No wonder my mom boiled a lot of this soup for me after my C-section surgery. Lemon grass can actually reduce stomach gas and prevent colon cancer and tummy fats. So, ladies quickly boil this now.

Chicken And Lemon Grass With Potato Soup

   Ingredients    :

   3         chicken tight or 1/2 chicken, removed skin 

   4 - 5    potato, peeled and cut to four pieces each

   1         whole red onion, peeled and cut into 4 pieces

   5 - 6    lemon grass, trim and smashed

   1         small pig stomach, clean and rub with salt

   5         cup water

   1         can chicken broth

   1         teaspoon salt

   1/2      teaspoon sugar

   1         tablespoon peppercorn seed, smashed

   1/3      cup  distilled vinegar

   Method    :

   Boil a pot of water and blanch the chicken, remove the chicken and remain the water in the pot. 

   Pour  the distilled vinegar into the pot and blanch the pig stomach for about 8 - 10 minutes.The vinegar

   water will remove the smell of the pig stomach. Remove from pot and set aside.

   Wash the same pot or use another soup pot to boil the 5 cup of water and the can of chicken broth.   

   When it is rolling boil, add in the pig stomach, lemon grass, onion and peppercorn. Let it boil for 45 - 1

    hour on medium heat. The longer you boil the soup the result better and is tastier. Add in the potato 

    and boil for another 1/2 an hour. Remove the pig stomach from the soup, let cool and cut into pieces.

    Dump it back into the soup. Add in the salt and sugar to taste and serve.

   Enjoy!!!

   

   

Turmeric Fried Rice (Nasi Goreng Kunyit)

This is one of the dish that my mom cooked for me during my confinement, suddenly I miss her so much. "Mommy I miss you so much" she might not be able to hear me now but I'm grateful with a press

on the phone, I can reach her right away. We live far apart, she is oceans away, eventually I talk to her ever alternate day, sometimes even twice a day. She is like staying nearby to me. Trust me, this is one of the extremely prefect tasty confinement dish but of course you also can eat even you're not on confinement, like me now. 

Turmeric Fried Rice

   Ingredients   :

   1        bowl of leftover white rice

   1        knob 2-inches fresh turmeric, cut thin slices ( or 11/2 teaspoon turmeric powder)

   1        knob of ginger approximately 11/2-inches 

   1        stalk green onion (cut slice)

   1/3     cup green bean

   1        1 egg

   50      gm chicken meat (cut cubes)

   1/2     sugar

   1/2     light soy sauce

   1/2     salt

   2-3     dash pepper powder

   2-3     teaspoon cooking oil

   (Marinate the chicken with a little bit salt, dash of pepper powder, 1/2 turmeric powder)

   Method     :

  

   Slowly fried the fresh turmeric and ginger with cooking oil on medium to low heat until aroma.

   Add in the chicken and adjust the heat to high, fried until it turns golden brown. Pour in the rice mix 

   well and fried for a while. Push the rice at the side of the wok/skillet and crack in the egg in the middle.

   Fried the rice until it become lighten and dry, dump in the green onion, fried for another 3 -5 minutes.

   Served while its hot. You may add a fried egg on top if the fried to serve.

   

   Enjoy!!!

Turmeric Fried Rice