Shredded Chicken and Mixed Mushrooms in a claypot

Shredded Chicken & Mixed Mushrooms I know Scottie will love this dish. I am sure your honey will love this, too. I'll use our medium clapypot but you can use your regular wok if you don't have a claypot. Follow the steps below and get your fresh mushrooms from your favorite grocery store. You'll do alright. Good luck.

Chicken and mushrooms are a magical combination and look fantastic studded with emerald green flecks of parsley. For maximum flavor, make sure to use a mixture of different mushrooms. Cook it for your honey today. Enjoy!

Serves 4
Ingredients:
2 tbsp vegetable oil or peanut oil
2 skinless boneless chicken breasts
1 red onion, sliced
2 garlic cloves, finely chopped
1-inch piece fresh ginger, grated
4oz buttom mushrooms
4oz shiitake mushrooms, halved
4oz cremini mushrooms, sliced
2-3 tbsp Thai green curry or Madras curry paste
2 tbsp Sweetened soy sauce
4 tbsp chopped fresh cilantro (parsley ok)
1/4 cup of coconut milk
cooked Jasmine rice, to serve.

Heat the oil in a wok (or claypot) and cook the chicken on all sides until lightly browned and cooked through. Remove and shred into equal-size pieces, and set aside.

Pour off any excess oil, then stir-fry the onion, garlic, and ginger for 1-2 minutes, until softened. Add the mushrooms and stir-fry for 2-3 minutes, untul they start to brown beautifully.

Add the curry paste, sweetened soy sauce, some sugar, pepper and salt and shredded chicken to the wok and stir-fry for 1-2 more minutes. Stir in Cilantro and serve immediately with steamed Jasmine rice (I use steamed coconut Jasmine rice)

Enjoy!

Malaysian Kajang Satay -- the best satay on earth!

We have said it for years now...and to hear it from foodies or food experts is testimony to our claims that the best satay on earth is prepared, cooked, and served in Kajang, a bustling little town just outside of Kuala Lumpur, the capital city of Malaysia. Watch. Scroll down, way down, to see our peanut sauce recipe.

Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)

I grew up eating this dish -- almost every morning since I was very young like 5 year old. It is still my favorite breakfast ever. Unfortunately I can't have it everyday here in San Francisco. But now that I have this recipe to start with, I can now cook this dish whenever I want. How cool is that? I used to eat this and Malaysian Teh Tarik (Stretched Tea -- just a lipton tea with sweetened condensed milk. This tea is stretched (or poured) from cup to another cup back and forth until it gets really foamy and frothy). The yummiest breakfast in the whole world.

The legendary Malaysian Nasi Lemak (Recipe taken from RasaMalaysia.com)

















Coconut Milk Steamed Rice
2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water

Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)

Sambal Ikan Bilis (Dried anchovies sambal)
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

Other ingredients
2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)

Method:
Just like making steamed rice, rinse your rice and drain.
Add the coconut milk, a pinch of salt, and some water.
Add the pandan leaves (see pic above) into the rice and cook your rice.
Rinse the dried anchovies and drain the water.

Fry the anchovies until they turn light brown and put aside.
Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
Slice the red onion into rings.
Soak the tamarind pulp in water for 15 minutes.
Squeeze the tamarind constantly to extract the flavor into the water.
Drain the pulp and save the tamarind juice.
Heat some oil in a pan and fry the spice paste until fragrant.
Add in the onion rings.
Add in the ikan bilis and stir well.
Add tamarind juice, salt, and sugar.
Simmer on low heat until the gravy thickens. Set aside.

Clean the small fish, cut them into half and season with salt. Deep fry.
Cut the cucumber into slices and then quartered into four small pieces.
Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.

Serve with fried fish, cucumber slices, and hard-boiled eggs. Enjoy!

Asian Salmon by Barefoot Contessa (Ina Garten) Food Network...Try it!

Singapore Chilli Crab! Until you've had this, don't die...

The famed Singapore Chilli Crab (this is one of the best reasons to visit Singapore!) is a national dish. Cook this for your honey today! Enjoy!



Ingredients: Are easy to find from your local Asian grocery store
You'll need:
2 lb fresh crabs, clean and halved
Oil for deep frying
4 cloves garlic
2 inch young ginger
3 red chillies
1/4 cup chilli sauce
1/4 cup tomato sauce
1 tsp sesame oil
1 tbsp sugar
1 tbsp light soy sauce
1 cup chicken stock
1 tbsp cornflour, mixed with 3 tbsp water
1 egg, lightly beaten
Salt and pepper to taste
1 big onion (I use red onion)

(Tips: I'd puree the garlic, onion, fresh hot chilli, and ginger in the blender)

Deep fry the crabs in hot oil just until bright red (or not -- see video).
Remove and set aside.
Put 1/4 cup fresh oil into the wok.
Heat and add garlic, ginger, and chilli.
Stir until fragrant then add chilli sauce, tomato sauce, sugar, soy sauce and sesame oil.
Simmer for 1 minute then season to taste with salt and pepper.
Add the fried crab and stir to coat well with sauce.
Put in the chicken stock and cookl over high heat for 3 minutes.
Stir thoroughly and thicken with cornflour and egg.
Season to taste with salt and pepper and sprinkle with spring onions.

Enjoy this legendary Singapore Chilli Crab!

I love being a cat having a great dad and uncle

Meow...How time flies...I am already five. I am so happy to be named Tiger by my daddy, Scottie...that's because I am a sweet and a big cat...I love my size and my life...I enjoy being a cute kitty having a cute daddy and uncle Ambrose. They work hard. And they are so cute together. They love to be in the kitchen -- cooking. But I only eat my dry cat food and treats. They are good for my teeth and health. Daddy gives me a very special treat whenever he makes tuna melt for my uncle Ambrose. He gives me the tuna water. I love my tuna water. Thanks Daddy...I think uncle Ambrose wants his tuna melt this week!



















The year of the Tiger is a good year for me. Many good things are happening in my life. And we are healthy and happy. My daddy and my uncle are planning for more weekend road trips and a few big trips this year. As usual, I'll stay home all by myself -- sitting by the window watching the world goes by... waiting for my daddy and uncle to come home...sleeping...eating...shitting (oh I am house trained)...and playing with my toys. Yes, I love my life. It's beautiful. Meow Meow...

Malaysian Mee Jawa...another classic noodle dish from Malaysia

Malaysia Mee Jawa

Scottie in the kitchen...

Mmm...another great dish for another great weekend in the bay