Tag Archives: Dark Soya Sauce

Chung Sun Bak Kut Teh Sungei Buluh

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Chung Sun’s Yam Rice

A lovely saturday pondering a good and nearby to my place at Kota Damanasara would be heading to Kampong Baru Sungei Buluh for a jolly good Bak Kut Teh. Chung Sun Bak Kut Teh would be a place to recommend that located just along the main highway toward Kampung Subang.

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Mei Chi Xuan Restaurant Damansara Perdana

Mei Chi Xuan Marmite with infused italian herbs
Marmite Prawns infused with Italian Herbs

My next food trail with Chef Steven Cheng was to have a simple comfort meal at Mei Chi Xuan located at Damansara Perdana. It was a surprise that evening as I got to try out a new dish served here, the Marmite Prawns infused with Italian Herbs. It smells really pungently good, how can someone not to notice the present of the marmite. I myself basically grew up with indulging marmite. The prawns were pan fried and coated with concrentrated marmite sauce infused with italain herds. It was smashing. It was flavful. It tasted unique and I just loved it. Excellent! and the sauce was not too over powering, just nice.

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Fusion with Angel Hair Pasta II

Steam Chicken with Chinese Mushroom, Salted Fish on Angel Hair Pasta


Salted fish is some thing either you hate or you will adore and eat it. As for me, oh, I will melt with them. It is something I can’t describe about. They are so unattractive, ugly and looks so aging. But if the are well pampered and cooked well, they are gorgeous, a dish fit for a king . . . like myself and yourself! My mum like to cook them with vegetable over a thick coconut gravy of curry. Trust me this is something to die for.


Ingredient

250gm chicken breast
5 pieces of chinese mushroom
6 thin slices of prime meat of a salted fish (mackerel “tenggiri” fish)
5 thin slices of ginger
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
a dash of white pepper
a dash of salt
a dash sesame oil
a dash of corn flour
Angel Hair Pasta

Method

Marinate chicken, pre soaked chinese mushroon, salted fish with ginger, oyster sauce, fish sauce, dark soya sauce, white paper, salt, sesame oil and corn flour.
Steam for about 25 minutes.

Cook the angel hair pasta(to the amount desired) in a pot of hot water.
Once the angel hair pasta is cooked and drained. Top the cooked angel hair pasta with the steam chicken, mushroom and salted fish.

This is yet another simple and easy fusion dish to make. I am sure once you try those juicy chicken, you will hunger for more. Hope you like this one . . . Sidney

Fusion with Angel Hair Pasta

Prawn and Zucchini with Angel Hair Pasta in Black Bean Sauce


Fermented black bean is one of the usual ingredients that is found in the chinese kitchen. When I was a child, we had this dish being prepared for the dinning table. All of us love it without a question. Having an additional bowl of rice is not common as the gravy of this black bean sauce is awesome delicious, something that I can’t avoid myself. or is it mummy’s cooking that most of us can’t resist?

Usually black bean sauce dishes are associated with chicken, slice beef and even with prawns, garnished with onions, red and green peppers. For this one, I used black bean sauce with large prawns, zucchini and angel hair pasta.


Ingredient

6 large prawns
1 yellow zucchini
1 green zucchini
1 Tbspn fermented black bean
2 hot chilli
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
2 clove garlic
a dash of white pepper
a dash of salt
cooking oil
Angel Hair Pasta

Method

Slice the zucchini into ribbons and also garlic.
Clean the large prawns.
Soak fermented black bean with water.
Heat up pan with 2 Tbspn cooking oil, panfried the garlic. Add the prawns, fry for 5minutes till fragrant.
Then add zucchini. Add hot chilli, oyster sauce, fish sauce and dark soya sauce. Add a bi of water. Stir fry for 2-3 minutes.
Add salt and white pepper.
Cook the angel hair pasta(amount desired) in a pot of hot water.
Once the angel hair pasta cooked and drained. Mixed the cooked angel hair pasta with the cooked prawns zucchini in black bean sauce.

Something simple, tasty and yet so fusion. Big Boys Oven is running a pasta challenge and we hope to see your entries in, the winner will win a gorgeous pasta pot. So happy cooking this week, yours . . . sidney

Braised Chicken Feet

I got this feet fetish, something I can’t avoid when being confronted with. Right! I know what is running in your mind now, but I am not talking about feet licking . . . . . lol! I am talking about chicken feet, oh they are so gorgeous when they are cooked well. I am sure you have heard about this dish, thai chicken feet. This dish is so deliciously, tasty and the texture is so inviting and crunchy. As from my kitchen, I bring you yet another delicate chicken feet dish which widely cooked by the chinese folks at home and also a dish you get to taste during the chinese new year homecoming dinner celebration . . . . . Braised Chicken Feet


Ingredients

25 Chicken feet
10 Dried chinese mushroom
5 Large dried oyster
5 cloves Whole garlic
3 Dried cherry chillies
4 Star anise
1tsp sesame oil
3Tbspn Cooking oil
2Tbspn Oyster sauce
2Tbspn Soya Sauce
1Tbspn Dark soya sauce
1/2tsp salt
1/2tsp sugar
a pinch of white pepper
2cup Water

Method

Presoaked chinese mishroom over night and aslo dried oyster.
Wash and clean the chicken feet.
Heat up the cooking oil in a pot.
Add in peeled whole garlic and sautee for a few minute at medium heat.
Add in sesame oil and star anise. Sautee till fregrant.
Add in mushroom, dried oyster and chicken feet. Stir for few minutes.
Add in oyster sauce, soya sauce, dark soya sauce, dried chillies, pepper, salt and sugar.
Add in water.
Braised for one and half hours till the chicken is soft and tender.


This is a fantastic dish especially for those chicken feet lovers, something I can’t resist! . . . . . . Sidney

Eight Treasure Duck

Well, eight treasure duck is something very new to me although this dish had been around for ages. The process of making this duck dish usually takes about a day or two. Firstly you need to clean and wash the duck properly, then marinate with salt, pepper, five spices and coat the duck with soya sauce and dark soya sauce. Leave it for an hour or two, then deep fry the duck

Stir fry ingredients such as chestnut, lotus seed, mushroom, sliced roast pork, shrimp, button mushroom, dice onions and diced carrots with seasoning. Stuff the duck with the ingredients and double boiled with concentrated chicken soup.


This eight treasure duck is gorgeous and delicious. The meat is so tender, soft and so full of flavour. Once you open the duck cavity, you will see so many treasure of goodness in it.


If you like to try this dish just let us know a day or two earlier, so that I can prepared this dish for your dining at our restaraunt.

Yours, Steven Cheng

Golden Pumpkin with Crab Meat Sauce

Yet another new and yet a simple dish that I am going to post today.

Pumpkin dish? I guess a lot of people include myself had tried to avoid pumpkin cause do not know what to do with it. It is hard outside and can also be hard inside if it is not ripe. I cannot resist this pumpkin cause I was so attracted to the colour, golden yellow. In Malaysia, we do a lot of frying in our dishes from fruits such as bananas to vegetables such as yams. So I decided to slow fried the slices pumpkin till there are cooked.


While waiting for the pumpkin to cook, I prepare the sauce to top the cooked pumpkin. Here I use fresh crab meat, slice mushroom and sticks of carrot. Heat up the wok with one tablespoon of cooking oil, fry some garlic then add the carrot, mushroom and crab meat.

Add a pinch of salt and white pepper, a tablespoon of oyster sauce, a teaspoon of dark soya sauce, a tablespoon of chinese wine and 4-5 tablespoon of water. Once boiled, add 1 tablespoon tapioca water to concerntrate the sauce.

Once the pumpkins are cooked, place them on a serving plate and top it with the cooked crab meat sauce.


Ingredients:

350g Yellow Pumpkin
100g Cooked Crab Meat
20g Sliced Mushroom
10g Carrot Sticks
1Tspn Oyster Sauce
1tspn Dark Soya Sauce
1tspn Chinese Wine
4-5 Tspn Water
1 tablespoon Tapioca Water
a pinch of salt and pepper

This recipe also can also be view with video at : Eat First Think Later

Yours Steven Cheng

Stir Fried Chicken with Sweet Basil

Sweet Basil with Chicken

I just love the smell of the sweet basil leaves. It gives such a fragrant and uniquely smell. You can find most Thai dishes consist of this sweet basil leaves. They really add flavour to any dishes. I found this leaves at SS17, Petaling Jaya wet market. They are sold in big bunch at a very reasonable and affordable price.

Usually the sweet basil leaves are used in scrambled egg as to give more flavour to the egg dish. As for myself, I use this sweet basil leaves for a chicken dish


Ingredients
300gm Diced chicken breast
50gm Sweet basil leaves
2bulbs Minced garlic
2tsp Fish Sauce
1Tsp Oyster sauce
1tsp Dark soya sauce
1 Cut chilli
1Tsp Cooking Oil
a pinch White Pepper
a pinch Sugar

Heat up the oil in the pan. When the oil is hot, put in minced garlic and half the amount of sweet basil leaves. Once the gralic is browned, stir in diced chicken. As the diced chicken is getting cooked, pour in fish sauce, oyster sauce and dark soya sauce. Stir fry the dish for few minutes. Once cooked, stir in the sweet basil leaves and cut chilli. Put in the white pepper and sugar. Now you can dish up the dish onto the serving plate.

Hope you will try this dish. It is simple, fast and yet will surprise you guest.

Regards Sid xxx.

Stir Fried Baby Leek Bulbs with Japanese Seaweed Tofu

Baby leeks

It is another weekend morning marketing at my regular wet market at SS17, Petaling Jaya where I stumbled upon a very interesting vegetable, baby leek bulbs. This is the first time that I had seen such unique and interesting, baby leek bulbs and yet do not know what to do with them. An elderly lady who was standing beside me insisted that I should dry stir fried them with tofu to bring out the full flavour of the baby leek bulbs. She also teached me just to use the bulbs and discard the stems. It really sounded interesting and tasty. She taged way with 2kg of this baby leek bulbs as her son loves them. After overwhelming by her lust, I too immediately bought 1kg of this baby leek bulbs. I also picked up a packed of japanese seaweed tofu from the market.

Japanese Seaweed Tofu


The japanese seaweed tofu looks great, not soft and well suitable for stir frying. I had them cut into cubes and deep fried. By doing this I will able to have a crunchy texture of tofu and also easy to stir fry them within seconds.

Deep fried japanese seaweed tofu
Stir Fried Baby Leek Bulbs with Seaweed Tofu

Ingredients

1kg Baby leek bulbs
1 packet Japanese seaweed tofu
2 cloves Garlic
2 teaspoon Oyster sauce
1/2 teaspoon Dark soya sauce
2 tablespoon Corn Oil
Cut the seaweed tofu into cubes and deep fry them till golden brown. Trim off the baby leek bulbs, leaving about 1 inch of the bulb, wash, clean and dry the bulbs. Heat up the pan with corn oil. Once the oil is hot, throw in crushed garlic.Once the garlic start to turn brown and fragrant, throw in the baby leek bulbs and stir fry them for 2-3 mins. Place the deep fried japanese seaweed tofu into the pan and together with oyster sauce and dark soya sauce. Stir fry them for another 1-2 mins and you dish is ready and scoop them up onto your dish.
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