Tag Archives: Chicken Stock

Recipe Pig Tail’s Ragu

pig tail ragu 4
Pig Tail’s Ragu

I just love what I did the other day and I kept raving about it since. One of my fb friends too went on cooking it herself. It was fun. The recipe I saw having them in ragu was like wild boar, mince and lamb. Hahaahahhahah having ragu with pig’s tail was exciting and the outcome was just fantastic. By the way, I do enjoy cooking with wine now as getting to indulge it can be just terrific. I just love fun cooking with pleasure. :)

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 1

Lai Po Heen Chef Bong Jun Choi

It had been awesome and I had make up my mind to start featuring a series of cooking posting of many great Master Chefs in Kuala Lumpur. For the first posting I would love to share the secrets from Master Chef Bong Jun Choi with you, of course with the consent of the chef himself. Master Chef Bong Jun Choi is a very well known chinese chef in Kuala Lumpur and had trained many fantastic chefs. Currently he is attached with the award winning Chinese restaurant Lai Po Heen at The Mandarin Oriental Kuala Lumpur. As we are going to celebrate the Chinese New Year, Chef Bong himself had created a few delicious recipes for us. In part 1 we will learn on how to create Steamed Chicken and Abalone Bao & Hand Rolled Aromatic Duck.

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Inherited Recipes : Deliciously Hot Green Chicken

It had been a great Saturday, I had been eating and been cooking non-stop this evening for some friends at my studio. So what did I cook, , , , , you may ask? Well I did some recipes that I inherited from my late dad which are amazingly fabulous that can rock your taste buds . . . . . Don’t believe me, do try it yourself . . . . simple and amazingly presentable inside and outside the kitchen. One of them is the this deliciously hot Green Chicken with a fragrantly smell of laksa leaves, seasoning taste of ocean sundried shrimp, a thick sauce of fresh coconut milk , a hint sourness of refreshing lime and the fury hot green bird eye chillies.

Yet another few simple appetising dishes set on the table were the tamarind beef with salted fish, steam garupa fish with mashed ginger, garlic and superior sauce, baby kailan topped with oyster sauce and pan fried garlic . . . follow up with my dessert, moist chocolate cake drizzle with duche de leche.

Hot & Fragrant Green Chicken 2

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Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 3

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Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

Broth

TAI JI VEGETABLE BROTH

Ingredients

700gm Sweet potato leaves or spincah leaves
2kg Superior chicken stock
200gm Minced chicken
50gm Chicken Ham
100gm Superior potatoes starch

Method

1. Blanch the spinach leaves for few seconds then chill in ice water.
2. Heat up some chicken oil and wok-fry the vegetables until fragrant. Set a side.
3. Blanch the minced chicken. Set a side.
4. Seasonthe superior chicken stock with remaining ingredients under medium heat. Add the vegetables. Gradually add the superior starch that has been mixed with water, slowly untilthe broth thickens.
5. Lastly add shredded chicken and ham, simmer for a while and serve in individual bowls.

Seafood Emperor Noodle Soup


I was so inspired when I was reading this book entitled “Wagamama: Ways with noodles” by Hugo Arnold. A bowl of noodle can be prepared in so many ways beyond your imagination, yet so nutritious and that caught my attention. Noodle is definite the fast food of today, the pasta of the 21st century as stated by Hugo himself, agreed and the truth. Noodle can be easily cooked, simple. Just softened them in boiling unsalted water, refreshed under cold water then combined with other ingredents. Prepeared in many ways stir fry, in broth, stew, chilled and with varies toppings.


For today’s post I would like to introduce a bowl of seafood emperor noodle soup. Here I had used a variety of seafood such as large prawns, fresh mussels, fresh clams, garupa fish slices, greens, emperor noodle and chicken broth.

A bowl of noodle:

2 large fresh prawns
5 large fresh mussels
5 large fresh clams
3 slices of garupa fish
greens
1 dry emperor noodle
350ml chicken stock
seasoning
2 tablespoon chopped coriander leaves

season the prawns, mussels, clams and garupa slices in a bowl. Put the emperor noodle into the boiled unsalted water to softened the noodle. Refreshed under cold water. Place them in a serving bowl.
Placed the prawns, mussels, clams, garupa and greens into the boiling the chicken stock. Do not overcook the seafood. Once cooked, dished them into the serving bowl together with the emperor noodle. Garnished with coriander leaves and serve.


From Steven Cheng

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