Once in a while when I eat out at “mixed-rice” stalls (stalls which sell white rice with a mind-boggling choice of side dishes which you can choose and be priced accordingly), I will eat this dish - Ginger Sauced Chicken. Well, I confess that I don’t actually know the real name of this dish but since it is a ginger sauce based dish with chicken, I reckoned it should be called Ginger Sauced Chicken.

After a few tries outside, I attempted this dish and it turned out quite okay. Only thing is I haven’t actually perfected the art of having the chicken nicely fried without having too thick a batter. Whilst the picture above was as a result of what I cooked, I am modifying the recipe a bit into what I think would be better. You can actually fry the chicken pieces beforehand or don’t. It is up to you really. But the highlight is the ginger sauce. Give it a try.

This is my recipe for Ginger Sauced Chicken Read the rest of this entry »

I love simple to cook dishes. And with vegetables, I like them quickly cooked so as to retain the texture and nutrition. Hence, this dish is one of my favourites. Choy Sum (sometimes known as Chinese Mustard Leaves or Chinese Flowering Cabbage or Sawi) is one of the most popular leafy greens available in markets in South East Asia. It can be cooked and eaten on its own or cooked with other ingredients.

In most chinese restaurants (especially those in Malaysia), you can order this dish but the price which they charge (approximately RM6.00 and above for a plate) does not justify the price of Choy Sum and the ease of preparation. It’s like getting ripped off. If you can get them from the market, you can cook this dish by your self at home. As long as you know how to boil water and fry “something”, you can be a chef just like those at chinese restaurants. Read the rest of this entry »

I am back at work after a couple of days’ leave attending a Church Camp. I was in Court this morning and will have to be back there again after lunch, so I’ll have to put up a quickie post. Whilst I have one new recipe to share, I don’t have enough time to get it up today. So, I’ll take you on a journey to Segambut, Kuala Lumpur for an excellent fried chicken rice. No, the rice is not fried. The chicken is. This is again, a review which I previously did in my personal blog and I hope you’ll start drooling when you read on. Get your tissues ready!

What can be so interesting about some Fried Chicken Rice that is drawing the crowds? How can the business be so good that the proprietor can afford to only sell the Fried Chicken Rice on Mondays, Wednesdays and Saturdays? Have a look at the crowd and taste the fried chicken for all your questions answered.

Fried Chicken Rice at Segambut

Take a drive to the Segambut roundabout and head towards the direction of Total Office and GBH on your left. You will see a traffic light in front of you. Take a right turn and you shall see a well-known restaurant on your left called Yu Ai (which sells the famous Segambut Tom Yam Noodles). Take a right turn into Persiaran Segambut Tengah 1. This Fried Chicken Rice stall is upon the first right hand turn. If you are lost, just ask any of the people in the vicinity.

Lady at the Stall

I did not name the stall because the stall has no name. When I asked the proprietor about it, he just mentioned “Under the Big Tree”. Thank you very much! That was very helpful. Anyway, where good food is concerned, the name is not important. Foodlovers will find you in any event.

So good you can even eat it on its own

So, we (3 of us) had a plate of rice each. The rice, which is very fragrant and fluffy, was probably cooked in chicken stock with plenty of garlic, shallots and pandan leaves. Borrowing what Gardenia said “You can even eat it on its own!”. Quite a generous portion is given but don’t worry. You will finish it in no time.

Give me more!!!

The highlight here is of course, the Fried Chicken which has made this stall so famous in the Klang Valley and now, worldwide thanks to the Internet. The Fried Chicken is very crispy on the outside. I would call it fried to perfection and would love to learn that skill one day. It must have to do with the skill of the person frying the chicken to have the skin fried till crisp (but not oily) whilst the meat is thoroughly cooked and retaining its tenderness and juice. The marinade is a closely guarded secret which renders the chicken really tasty. Most tables we see have extra servings of rice and chicken which is a testimony of how good it really is. The chilli sauce has a generous amount of garlic and compliments the Fried Chicken Rice really well. Unfortunately, the picture did not turn out well as I was getting impatient to sink my teeth into the rice whilst clicking away.

The Fried Chicken Rice is sold at RM3.20 for drumstick / thigh with rice. For a whole leg (drumstick + thigh), that will cost RM5.00. Not overly expensive considering that the chicken portion is quite big (unlike KFC).

Give it a try. Do remember that it is only sold on Mondays, Wednesdays and Saturdays from 10.30am till after lunch. Be early to get a seat or drool while you stand and wait for your turn.

Technorati Tags : Review , Malaysian Food , Chicken Rice , Gourmet

Plain fried fish is a common fare in Chinese homes in Malaysia. With a simple seasoning of salt, fish like mackarel, kurau and promfret is fried and eaten as it is for its natural sweet taste. Problem is, sometimes you can’t finish the fish in one meal and you need to re-fry it for the next meal. Re-frying makes the fish meat tough and less appealing. One of the ways to overcome this would be to cook some form of sauce to “soften” the fried fish. Of course, you can always use fresh fish fried for the first time and cook it this way so that the fish is not overly dry.

Any block of fish would do. Over here, we used a portion of snapper. As for the leek, it imparts a sweetness to the dish and is good chewing as it is quite tender by the time the whole dish is cooked. Give it a try.

This is the recipe for Fried Fish with Stir-Fried Leek Sauce

Ingredients

• Fish (any type you fancy, preferably less bones)
• 1 stalk of leek (sliced thinly)
• 1 red chilli (sliced thinly)
• 3 slices of ginger
• some water
• Cooking oil

Seasoning

• Sprinkle of salt (to marinade fish)
• Light soya sauce to taste
• Sugar to taste

Method

Marinade fish for 30 minutes with salt. Give it a quick rinse thereafter and deep / shallow fry in wok till cooked. Remove and place on plate.

Clean wok and heat up 1/2 tablespoon of cooking oil. Saute ginger, leeks and chilli till ginger starts to brown. Add some water (about 4 tablespoons or more) and bring to boil. Add light soya sauce and sugar to taste and cook leeks till desired softness. Add water if sauce is too dry to your liking.

Pour sauce over fried fish and serve hot with steaming white rice.

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