Friday, March 16, 2018

Steamed Egg With Sea Clams (Vongole)

If you have been following me all these 10 years, you would have known me well enough to know that I love any kind of seafood.  Gosh, 10 years...that is like quite a long period of time to be blogging and sharing all the food that I have cooked these 10 years.  Blogging has taken a back seat ever since photography has taken a big portion of my time. For those of you who have been folowing my blogs these 10 years, I would like to say thank you for all your support and patience.  Your supports encourages me and have given me lots of happiness beside cooking and baking :)  My four kids (my Piggies)  and hubby (Wildboar ) are my supporters too.  Giving me a LIKE each time I posted my food photos on Instagram and Facebook :)

I shall not digress and here is what I had cooked for last night dinner.  Saw some very fresh and large sea clams or vongole, I bought home a kilogramme This is a dish that needs only a few clams but needed the broth for the steamed egg.  I steamed the 1 kg of clams and managed to get just 160 ml of broth. thick and sweet .  To make it more tasty , I added a dash of chinese cooking wine, a tsp of ginger juice to the broth .  This is a keeper and will make this dish again for sure.  Simply delicious and appetizing than the normal steamed egg.  Hubby needless to say, make more next time, maybe a pie dish each.  The size of this pie dish is 7inches in dia and 1 1/4 inch deep.  Perfect for this recipe for 2 persons.

 seven steamed clams  to fit this into this pie dish

 make sure to use heat resistant cling wrap
to cover the dish before steaming

 for this recipe, time of steaming under med. heat
is 10 mins...set timer to get the correct smooth texture

love the smooth and wobbly texture and every mouthful
is simply heavenly

Steamed Egg With Vongole


For broth
1 kg sea clams - soak with salt water to remove mud and sand

7 large sea clams
2 large eggs - beaten
160 ml broth - you can use chicken stock ,but I used the broth from the steamed clams
1 tsp of chinese cooking wine
1 tsp of ginger juice
a pinch of salt - not too much as the broth from the clams has a bit of salty taste

sliced spring onions for garnishing


1. Soak and wash clean the clams for 30 mins, remove , drained off excess water.  Put the steamer to boil.  Place the clams in a deep dish and steamed for 10 mins or till the clams are half opened.  Take out 7 large sea clams . Drain the broth from the dish into a measuring cup.  The rest of the clams can be kept in a container and keep in fridge for other cooking. 

2. Beat the 2 eggs in a deep bowl.

3. Measure out 160 ml of broth and pour into the beaten egg , add in chinese wine, ginger juice and salt.  Sieve the mixture to get a smooth egg mixture.  Pour the sieved mixture into the 7 inches pie dish, add in the steamed clams and arrange the steamed clams to fit nicely on the egg mixture.  

4. Cling wrap the pie dish and put into the boiling steamer. Reduce heat to medium and steam the egg mixture for 10 mins.  Before lifting out of the steamer, tilt the dish and if the egg custard is firm , you can off heat and take out the dish.  It is ready for serving.

5. Remove cling wrap and garnish with sliced spring onions. 


Wednesday, March 7, 2018

Braised Stuffed Potato With Sour Plum Sauce

Potato is the family's favourite food.  Today I want to share this easy to prepare dish, something very different from the usual way of cooking. It is braised stuffed potato with sour plum sauce and fermented bean paste.  Simply delicious.  The filling is made up of a few ingredients namely minced pork, chopped beancurd puffs, bonito flakes, chopped spring onions, chillies, cornflour, and sesame oil. I added the chopped bean curd puffs to the minced pork is to add character and keep the meat filling moist.  I will definitely make this dish again as braising the stuffed potato in sour plum and fermented bean paste truly allowing the bland potato to absorb the flavors.  I allowed the sauce to thickens and the sauce is enough to coats each stuffed potato . 

Slice the potato into 1 cm thickness, after which slice the 1 cm thick potato in the center but do not cut through. Stuff the filling into the potato like how you make Yong Tau Foo. 

fillings consists of minced meat,  bean curd puffs, spring onions
chillies, bonito flakes, sesame oil, cornflour - stir together
till the meat mixture is sticky

to prevent the potato from turning dark, soak in lightly salted water-
drip of excess water before stuffing in the filling

make sure to dust cornflour before stuffing in the fillings
so that it acts as adhesive or the meat fillings will drop off

deep fried the stuffed potato till cooked and lightly

lightly braised in sour plum sauce till the flavorful
sauce is absorbed into the potato

Braised Stuffed Potato With Sour Plum Sauce 


4 med sized Holland Potato -

Filling ingredients
250 gm minced meat - pork or chicken
2 bean curd puffs - chopped
1 tsp of soy sauce
some bonito flakes
some chopped spring onions
chopped bird's eye chillies - amount depends on individual taste
1/2 tsp of sesame oil
1 tsp of corn flour

extra corn flour  for dusting

1/2 cup vegetable oil for deep frying the stuffed potatoes

2 cloves of garlic - chopped
2 tbsp of sour plum sauce
1 tbsp of fermented bean paste ( tau cheong )
1/2 cup water

2 tsp of corn flour
2 tbsp of water

coriander leaves


1. Scrub , clean and peel potato. Slice them into 1 cm thickness.  Cut a slit in the center of the 1 cm thick slices but do not cut through. Soak in lightly salted water for 5 mins to prevent darkening. Pour off water and place the sliced potato in colander to drip dry while preparing the filling.

2. Put all the filling ingredients in a deep bowl and using a fork , stir them together till sticky and well mixed.

3. Take a sliced potato , open up the center slit, dust with cornflour and stuff with the prepared filling, like how you make Yong Tau Foo. Repeat the process till all the sliced potato are used up.

4. Heat up 1/2 cup of vegetable oil in a deep frying pan over medium heat. Once the oil is hot, gently add in the stuffed potatoes and deep fry them till cooked and slightly browned.

5.Dish up and keep aside . Pour out the oil into a bowl, leaving just  a tsp of oil in the pan, add in chopped garlic and stir fry over medium heat till fragrant, add in the sour plum sauce and fermented bean paste and continue to stir fry till well mixed. Add in water and give it a quick boil. Add in all the deep fried stuffed potatoes, cover with lid and let it braise under medium low heat for 15 mins.  Add in the thickening. Once the gravy has thicken and all the stuffed potatoes is coated with the thick gravy, Off heat and dish up. Garnish with coriander leaves.

Note: if you want  more gravy, adjust water and add another 1/2 tbsp of sour plum sauce, 1/4 tbsp of fermented bean paste .


Monday, March 5, 2018

Stir Fry Pork Tenderloin With Cincalok

Stir fry pork tenderloin with Cincalok is a Nyonya dish combining pork, cincalok ,a South Asian ingredient ( fermented small shrimp/krill ), tamarind paste , fried crispy shallots and chilli . All this ingredients comes together to make this dish with the right notes - full of umami flavour.  Though the smell of fermented krill can be offensive to some but it can be a delight to some.  Lucky for me , the family loves it and I use them in making kimchi and a condiment ( combine cincalok, slice shallots , slice chilli and lime juice )  for fried fish. 

We are not Nyonya but my grandmother and mom used to cook this dish when I was young and that is how I acquired the taste for this dish.  The deep fried crispy shallots adds oomph to the dish plus the cut chilli gives it a bit of heat. A very appetising dish indeed and hubby always look forward to this dish.  Looking back it has a been a while since I last cooked this dish :)  Hope you guys will be inspired to try out this recipe.

 Stir Fry Pork Tenderloin With Cincalok


600 g of pork tenderloin - sliced thinly- season with 1 tsp of soysauce and 1 tsp of cornflour
5 bird's eye chillies - sliced
6 shallots - sliced and fried till crispy
2.5 tbsp of cincalok
2 tbsp of tamarind paste mixed with 1/2 cup water
1 tsp of sugar
2 tbsp of vegetable oil

Method :

1.Heat up 2 tbsp of oil in wok, once oil is hot, add in the sliced shallots and fry till crispy and golden brown. Dish up and keep aside.
2.Using the same oil, add in cincalok, chillies and stir fry till fragrant, add in the seasoned sliced tenderloin and continue cooking till the meat is cooked.  Add in chillies , tamarind water and sugar.  Continue to simmer till the gravy has thicken . Add in the crispy shallots last.  Off heat and dish up. Serve with rice.


Friday, March 2, 2018

Stir Fry Roast Pork With Leek

What do you do with the leftover roast pork especially the home roasted ones?  After the CNY pre dinner we had some leftover roast pork belly and since I had some China leeks which I bought from Tesco, I decided to stir fry the roast pork belly with the leeks.  Simple to whip up and full of flavor.  We love the sweet aroma from the leeks.  A perfect pairing with the leek.  One can never go wrong with this pairing.  Ever since I learned how to make my own roast pork from home, having delicious meal at home is something hubby and I looked forward to everyday.  And recently, I read that roast pork is one of the top 10 most nutritious to have in our far it is true, we shall see. Whatever it is, Chinese roast pork is still one of the most delicious and sought after in every chinese family :) whether it is bad or good for health.  Because it is darn delicious on its own or stir fry like what I have whipped up a dish of roast pork and leek.

just this two main ingredients is good
enough to whet ones appetite

stir fry with chopped garlic and a slice of ginger
will give you a dish smelling good and taste yummy

you don't need any other dishes ..this is a well
balance dish.

Stir Fry Roast Pork With Leek


some roast pork belly - cut into slices
a few stalks of China leeks - sliced
a few cloves of garlic- chopped
a slice of ginger
a tsp of white pepper
salt to taste
1/2 tbsp of vegetable oil


Heat up a tbsp of oil in a deep non-stick pan.  Once the oil is hot, add in the chopped garlic, ginger and stir fry till fragrant.  Add in the roast pork and continue to stir fry for a few minutes and as the roast starts jumping in the pan , add in the sliced leeks and continue to stir fry till well combine, add in white pepper and salt to taste.  Add a tablespoon of water.  Once the leeks has soften, off heat and dish up.  Serve with hot rice.


Thursday, February 22, 2018

Roast Pork

I remembered the first time that I made my own roast pork  was 3 years ago when my boy came back from Singapore for his year end break . He actually requested for it and mommy Piggy cannot say no. A challenge I took up and I used Sonia's first original recipe before she updated her recipe.

3 years later , I made it again but this time , I used Sonia's updated recipe .  The taste is really good and I have a new tool to prick the skin of the pork belly. The more prick holes the better, it helps the skin to crackle up more. I managed to get it from one of the crockery shop in town.  The roast pork is one of this year pre CNY dinner dish.  Love the crackling skin of the roast pork and the beautiful flavor which Sonia has recreated and has updated on her blog . A keeper for sure :)

this new prick tool is more solid and makes 
pricking so much easier compared to the previous
I had which has a plastic handle

after seasoning the pork belly, sprinkle salt on surface
and let it rest in fridge over night with skin 
facing up and uncovered

I am happy with this piece of roast pork that I made
for our pre CNY dinner

Roast Pork - Updated version from Sonia

3 kg pork belly , with skin on
3 tbsp salt (prefer normal and cheap salt )

Dry Rub
3 tsp garlic salt 
2 tsp salt (perfer normal & cheap salt)
2 tsp + 1/2 tsp Chinese five spice powder
1 tsp ground white pepper


1.  Try to have a flat and even level of pork belly( for even browning when roasting) by cutting off those extra meat underneath).  Blanch the pork in a pot of boiling water for 5 mins.
2.  Remove and wipe dry with paper towels.
3.  Prick the skin all over with a prick tool ( picture of tool shown above) , the more holes you can make the better.
4. Then use a sharp knife to lightly score the skin.
5.  Massage the dry rub into the meat. For the skin, rub the salt and just leave the excess on the skin.
6. Place pork on a wire rack, uncovered, place in the fridge and let it dry out slowly overnight.
7.  Preheat the oven to 200C. Place the prk , skin side up, on a wire rack in the oven, and place a tray underneath to catch the drippings.
8.  Roast for 30 mins at middle rack and then switch the oven from bake to grill function ( upper heat only ) increasing the temperature to 230C. Grill until the skin is evenly blistered and browned (around 50 mins)
9.  Remove to a wire rack to cool slightly. Cut into long strips then slice and serve warm.


The Haunting At Kellie's Castle: Truth or Fiction?

 pic credit: tripadvisor

I’ve heard a lot of stories about Kellie’s Castle. Some say it is one of the most haunted places in Malaysia, some say it has the most beautiful architectural heritage ever. So, which one is it? I’m not much into telling scary stories in my page, I can’t say that I really believe or not the thought of something living among us that we cannot see. I’m not undermining those who believe in it and I can’t say I’m a believer myself. I think it depends on perspective. So, now, Kellie’s Castle, what’s the story?
Kellie’s Castle is in Ipoh, you can get there by either driving yourself if you are already in Malaysia or take a plane ride there. You can find Malaysia Airlines offering a route to Ipoh and you can easily book the flight ticket at Traveloka. I’ve been hearing about them a lot lately since the KL2017 and Asia’s Got Talent. I got curious and checked out their site and mobile app - just wanted to see what’s so different. Turns out, they have cool features that I find convenient to use. I’m not going to explain it here though, you can go check out their site and look it up.

So, Kellie’s Castle was built by a Scottish planter named William Kellie-Smith. From what I read online, some say he built this castle as a gift to his wife. Talk about competing with Taj Mahal, right? Another side was that he built this castle as a home for his son. Which is the truth, who knows? So, if you haven’t seen or know about Kellie’s Castle, it’s a huge castle that looked very aesthetic in terms of its architectural essence. The castle was built of Scottish, Moorish, and Tamilvanan Indian influence.

  pic credit: tripadvisor

70 craftsmen from India worked on this castle and seemed very fond of Mr Kellie-Smith for his generosity towards them. The story took a sad turn though when William died of pneumonia at the age of 56. He had fallen ill during his trip to Lisbon, Portugal in 1926. By the time of his death, the construction was still going on. His wife was too devastated to stay and returned to Scotland. The castle was left unfinished.
And the haunting story goes…

I did a little digging on some of the stories people have documented when they visited the place. One common story was that when they visit the castle at night, they saw the apparition of Mr William Kellie-Smith himself wandering around the castle - looking for his wife. Chills, man. Some say they also saw other family members of the Smith family, particularly his daughter in one of the rooms and the bathrooms. International paranormal investigators even considered this castle to be haunted. I’ve never been to the castle myself, so I can’t say for sure if I believe it to be haunted or not.

From the looks of it, yeah, it does have that haunted castle vibe to it because of its age and the structure of the castle itself. Any old castle looks haunted when it’s been abandoned for so many years. It’s no surprise why people feel the chills when they come across this place.

  pic credit: tripadvisor
A beautiful ruins…

Looking past the image of a haunted castle, Kellie’s Castle has a very aesthetic structure. The form is so beautiful. It has all the original influence of India and European mixed into one. Although the castle was not fully finished, just from the front, you can see how intricate the designs are. I find it fascinating when I first look at the picture of the place.

The rooms inside was decorated in a way that is suitable for tourist, of course. The statue of himself built by the craftsmen was still there too. The view from one of the rooms in the castle was breathtaking. I must say, maybe I’ll take a trip there sometime and let you know if there’s anything weird going on there. If you are one of those people that love the paranormal activity, you can probably go there too. If you are the one that loves architectural ruins, you can probably go there too. I think what makes Kellie’s Castle stand out is the fact that even if it’s haunted or not, it is still a good historical place that holds its own unique story to it.

Hotpot And Grill At Home

Hotpot and Grill has always been the family favourite ' cook yourself meal '  .  For us, it is a time of having good food and great bonding time while waiting for the food to be cook.  Of course this is one of the highlight of Chinese New Year 2018 dinner for the Piggies family.  We had grill and hotpot at the same time.  I love the grill more as I can have my korean style of eating..grilled meat wrapped in lettuce with kimchi and roasted seaweed sheets.  This year is a bit special as I have added canned wild Abalone for the hotpot and Scallops for the grill. It was a well balanced meal with lots of delicious meatballs (pork and beef), tofu and fresh grey oyster mushrooms , pork butt slides (very tender as it is perfect for hotpot and grill ) and we had large sea prawns and golden promfet to complete the seafood galore. Not to forget the crispy beancurd skin and chicken sausages (Ayamas brand) We had a great time not just tucking in the food but the great bonding time is enjoyable too. 

canned wild abalone  and scallops


when the soup is boiling, just blanch the ablone and scallop for
3 mins and they are ready for consumption..easy and delicious


thick and succulent canned wild abalone...yummz


 not to forget the crispy beancurd skin

Ayamas sausages too the hubby...grilled ones taste good

grilled scallops...yummz

sea prawns smell good when grilled

not to forget eating the grilled seafood and meat slices 
wrapped in lettuce with kimchi and roasted seaweed

my all time favourite korean style of eating grilled meat

try putting the whole lump of wrapped lettuce 
in your mouth .... different flavors bursting 
inside your mouth as you chew on them

a must have side dish..homemade kimchi

crispy and crunchy fried garlic  and oil
a must have for hotpot for the Piggies

this is the whole spread of raw ingredients for our 
hotpot and grill....nothing beats having this 
at home which we often refer to  'cook yourself meal '

Have a great day and thanks for dropping by!

Wednesday, January 17, 2018

Japchae 잡채 - Korean Sweet Potato Starch Noodles Stir Fry

Japchae is a very popular Korean dish and it is the most sought after dish during the Korean festive holidays ( New Year's Day and Harvest Day ) It is also enjoyed on any other common day as well.  As for me, I do make this whenever I feels the craving for it.  It can be served as a side dish or served on a bed of rice known as Japchae bap or as a main dish. The vegetables and meat are individually prepared, to some this might be cumbersome, I assure you it is ,but by preparing and cooking it individually , you can enhance  their dividual flavors , texture and color better as each has their own cooking point.  It is worth all the hardwork it entails.  I discovered recently that the secret in creating the authentic flavor of this dish is to find the right balance between the soy sauce and sugar.

I normally prepares a big portion as it can keep in the fridge for a day or two.  Hubby and I enjoyed this dish and having homegrown spring onions makes it even more special. It adds natural sweetness and fragrance to the dish.

 a bunch of homegrown spring onions 
adds sweetness and fragrance to the dish

cooking the meat and vegetables separately
enhances individual flavours , texture and color better

the secret in creating the authentic flavor of this dish is 
to find the right balance between the soy sauce and sugar.

I can never have enough of this dish and making a 
large portion is a must

Japchae 잡채 - adapted from Maangchi


4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips

2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips

2 garlic cloves, minced

1 tablespoons plus 2 teaspoons sugar

2 tablespoons plus 1 teaspoon soy sauce

2 tablespoons sesame oil

1 tablespoon toasted sesame seeds

1 large egg

4 ounces spinach, washed and drained

4 ounces of dangmyeon (sweet potato starch noodles)

2 to 3 green onions, cut crosswise into 2 inch long pieces

1 medium onion (1 cup), sliced thinly

4 to 5 white mushrooms, sliced thinly

1 medium carrot (¾ cup), cut into matchsticks

½ red bell pepper, cut into thin strips (optional)

ground black pepper


vegetable oil


Marinate the beef and mushrooms

Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge

Make the egg garnish (jidan):

1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.

2. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.

3. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.

4. Let it cool and slice into thin strips

Prepare the noodles and vegetables:

1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.

2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.

3. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.

4. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.

5. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

6. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.

7. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.

8. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.

Mix and serve:

  1. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
  2. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve. 
  • The best way to save time in preparing and cooking for Japchae is to familiarise yourself with the instructions above and multi-task (e.g. boil two pots of water for spinach and glass noodles at the same time).
  • Japchae can be served hot or cold. You can also microwave it to reheat when necessary.
  • Japchae can be stored in the fridge for 1-2 days in an air tight container. It can be stored for a bit longer but the noodles don’t look as good by then.

Wednesday, January 10, 2018

Spicy Stir-Fried Pork With Korean Crispy Seaweed

With some leftovers of pork neck cuttings, I decided to make this korean stir fried pork for dinner.  It is so easy to prepare and yet it tastes so good especially sprinkles with lots of crispy seaweed over the spicy meat. The cooked meat doesn't look red as I reduce the gochujang paste but added more of the korean hot pepper flakes. The pork neck cut is tender and juicy.  I always ask for this part of the piggy cut when I visit my regular butcher :) She always recommends me the best part of the piggy :p 

This dish is simple to prepare , all I need to do is to marinate the meat with some korean paste and hot pepper flakes, chopped garlic, sesame oil and soy sauce for an hour or at least 30 mins. Stir fry in hot oil till cooked , before dishing up ,sprinkle toasted sesame seeds and korean  crispy seaweed as garnishings.  I prefer the meat to be drier as I wanted to eat the meat wrapped in roasted seaweed squares. If the the meat is coated with gravy, it will soften the seaweed before it can go into the mouth. 

the longer you marinate the meat, the better the taste

Spicy Stir-Fried Pork With Korean Crispy Seaweed


300 g pork neck or tender loin - cut into bite size pieces

Marinade A
1 to 2 tbsp of gochujang paste - I used only 1.5 tbsp
2 tsp of sugar
1 tbsp of soy sauce
1 tbsp of hot pepper flakes (gochu-garu) - if you like it more spicy you can add more
a dash of ground black pepper
2 tsp of sesame oil
5 garlic cloves - minced
1 tsp ginger, minced

1.5 tbsp vegetable oil
1 tbsp of chopped spring onions
* a few tbsp of water if you want the dish to have a bit of gravy

korean crispy seaweed
toasted sesame seeds

Korean roasted seaweed sheets (Kimnori -Original Flavor) as wraps


1.Marinate the meat pieces with Marinade A for an hour or at least 30 mins.

2. Heat up oil in wok, once oil is hot, add in the marinated meat pieces and stir fried till the meat is cooked.  You can add a few tbsp of water if you want the dish to have a bit of gravy.  Once the dish is ready to dish up, add in chopped spring onion and toasted sesame seeds . Give it a quick stir and dish up.

3. You can serve as a side dish or as a main dish.

Note:  I  wrap the meat pieces with the kimnori seaweed squares.   Crispy and delicious !

Saturday, January 6, 2018

Claypot Chicken Rice With Mushroom

It has been quite a while since I last cook claypot chicken rice with mushroom . I remembered the last time I cooked this one dish meal, I used the rice cooker .  Claypot chicken rice is a popular one dish meal among the locals here and are traditionally cooked in a claypot over charcoal stove but many use the rice cooker these days for convenience sake.  I had a sudden itch to cook this one dish meal using my favourite claypot and hence this is what I am sharing today with you my simplified version of claypot chicken rice.  I am not a fan of the chinese sausage /' lap cheong ' so I omitted it and add more chinese black mushrooms instead.

Cooking rice in a claypot over the gas stove can be quite challenging as I am not sure whether the rice will be perfectly cooked through or it can turn out to be too soggy.  Too much water or too little water can be a disaster.  To make claypot chicken rice , the rice has to be well cooked and dry . A soggy texture will not do.  I am glad that I managed to get it right.  I used deboned chicken breast and wings , seasoned with sesame oil, oyster sauce, chinese cooking wine and ginger juice.  I prefer to cook the chicken meat and chinese mushroom first before adding to the rice, as I am afraid that my rice will be burnt by the time the chicken meat is cooked through.  I fried some chopped garlic to make crispy fried garlic and also chopped some spring onions . They are perfect garnishes for this one dish meal.  This claypot rice will taste even better if cooked under charcoal fire but for home cooking , gas stove would be fine for me :)

season the deboned chicken breast meat with
oyster sauce, thick soy sauce, sesame oil, pepper, 
chinese cooking wine and ginger juice

leave to rest for 30 minutes before

stir fry till the sesoned chicken meat and 
chinese mushroom are cooked

cook the rice with chicken stock under medium low heat,
and once the rice is almost cooked, put in the
cooked chicken meat and mushroom onto
the surface , spread out and sprinkle the remaining ginger juice
 over the chicken meat. Cover with lid
and continue to cook over low heat 
for a further 15 minutes

once the rice is done, give it a quick stir mix before serving

garnish with crispy fried garlic and chopped spring onion

Claypot Chicken Rice With Mushroom
( for 3 persons)


2 cups of long grain rice - rinsed and drained
2 1/2 cups / 600 ml chicken stock 
2 chicken breast  - deboned and cut into small pieces
2 chicken wings - each wing cut into 3 pieces 
 ( season the deboned chicken breast pieces and wings pieces with the seasoning for 30 mins)
8 pieces of chinese black mushrooms - soaked and trim off stem, rinsed and drained

1 tbsp of vegetable oil

Seasoning (A)
2 tbsp of oyster sauce 
2 tsp thick soy sauce
1 tsp sesame oil
1/2 tsp freshly ground white pepper
2 tbsp chinese cooking wine
2 tbsp ginger juice - keep 1 tbsp for use later when rice is cooked

some chopped spring onions
crispy fried garlic


1. Season the chicken pieces with  seasoning (A) for 30 mins.
2, Heat up wok, add in a tbsp of vegetable oil and stir fry the seasoned chicken pieces and chinese mushrooms till cooked. Dish up and leave aside.
3. Add 600 ml chicken stock and rice into claypot, boil  rice under medium low heat with lid on until rice is almost cook. Add in the cooked chicken meat and mushrooms , spread them out evenly over the surface of the rice, pour in the remnant ginger juice over the meat and cover lid again.  Cook for another 10 mins. Off heat and rest the rice for 5 mins.  Give it a quick stir mix before serving.  Garnish with crispy fried garlic and spring onions.

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