Delicious Korean BBQ

Hainan chicken rice

Ever tried the famous Hainanese Chicken Rice? I’m not quite sure if this popular dish was originated from Singapore or Malaysia. Some friends told me that it was from Singapore. Is it right? No matter you go into a Singaporean or Malaysian restaurant, they would definitely offer this dish on their menu, not very expensive and worth trying if you didn’t. The chicken meat is very smooth and tender, going so wonderful with the unique chili sauce. I can’t describe how yummy is the rice. It’s not ordinary white rice, but is cooked with chicken broth. So you can imagine that’s a luxury treat when you order Hainanese chicken rice with not-so-expensive price, enjoying a dish with rich flavours. However, it’s quite disappointed when I go into some restaurants that only offer salty and oily rice instead of the premium rice cooked with chicken broth.

Ingredients:

• 2 chicken legs
• 4 to 5 slices ginger
• 1 spring onion (shallot), sectioned
• 2 cups white rice, rinsed and drained well
• 2 tsp minced garlic
• 1 tsp grated ginger
• 2 to 3 bay leaves
• Salt, to taste
• 2 cups chicken stock
• Cucumber, few slices for garnish

Iced water for soaking cooked chicken:

• 1 bowl water, should cover the chicken
• 20 ice cubes

Ingredients for chili sauce:

• 2 to 3 chilies (depends on how hot you like)
• 5 slices ginger
• 6 cloves garlic
• 3 Tbsp lime juice
• 4 Tbsp chicken stock
• sugar, to taste
• salt, to taste

Method:

1. Heat oil in wok, sauté minced garlic and grated ginger until aromatic. Be cautious, don’t let them burn. Or else your rice would turn brown when cooked. Add drained rice and stir fry for 3 minutes. Toss in bay leaves and pour chicken stock into the rice. Bring to a boil. Transfer to electric cooker and cook rice as usual.
2. Rinse chicken and drain well. Place spring onion and ginger on chicken and steam over high heat, covered with a lid, for about 20 minutes, or until cooked through. Insert a chop stick or needle into the thickest part of chicken leg. If clear liquid runs out, it’s cooked. Immediately transfer chicken legs into iced water and soak for 15 to 20 minutes. This is an old traditional Chinese way of making the skin and meat of steamed chicken become smoother and tenderer.
3. To prepare chili sauce, just process all ingredients with a food processor for a minute. Add salt and/or sugar to taste.
4. When the chicken legs cool down, drain well. Chop into chunks and serve with cooked chicken rice. Garnish with cucumber slices if desired. Many Chinese people like eating steamed chicken with minced ginger and spring onion sauce. Just heat up a bit oil in wok or saucepan. When the oil becomes very hot, immediately pour the oil onto minced ginger and finely chopped shallot. Add salt or soy sauce to taste. That’s the popular ginger and shallot sauce for chicken. This Hainanese chicken tastes fantastic, accompanying with both chili sauce and minced ginger shallot sauce.

Vietnamese Pho

Pho, is a famous Vietnamese noodle soup, mainly serve with beef or chicken, originated in the 20th century in northern Vietnam.

For beef pho, the broth of beef pho is made by simmering beef bones, oxtails, flank steaks, charred onion, charred ginger and spices. For chicken pho, the broth is made by chicken and chicken bones, the colour of the broth is very clear.

Usually, when you are having a pho in a Vietnamese restaurant, waiter/waitress will give you the pho serve with some garnishes as well, as those garnishes may make the taste of the broth more fresher and tasty, the garnishes usually are mint leaves, bean sprouts and lime, if you like spicy, you can add some chili or chili sauce as well, for my own suggestion, chili is better than chili sauce.

In Sydney, you may find some good Vietnamese restaurants in Flemington, Bankstown and Cabramatta, these places have good Vietnamese cuisine. The best place that I suggest is Cabramatta!

Pickled fish

Tonight, I cooked a dish called pickled fish, which is a famous Chinese dish. It's easy to cook as well.

The ingredients are Basa freshwater fillets, pickled cabbages and tofu puffs.

Here are the cooking steps!

Step 1: Put some salt and white pepper on both side of fillets and grasp uniformly. Then add some starch and cooking wine on the fillets, and make all the fillets marinated for 20 minutes. It's conductive to the fish fillets into the flavour.

Step 2: Cut the pickled cabbages and garlic into small pieces and slice the ginger.

Step 3: Heat the pan and add proper amount of oil. Add some prickly ash, ginger, garlic and fry for 2-3 minutes with a small fire. Then, add the pickled cabbages into the pan, and still fry for 5-6 minutes.

Step 4: Pour some water and let the soup simmer for 15 minutes. Finally, put all the fish fillets and tofu puffs

into the pan. Then, wait for both side of the fillets to be discolored, and turn off the heat immediately. This process lasts for one or two minutes, which is very quick. Otherwise, the fish fillets would be cooked too long, which would reduce the taste of fillets.

This dish is easily to cook and could retain the flavour of fish. The taste of pickled cabbages are very good as well. Hope you would enjoy it!

Shredded pork with green pepper

Today i will intorduce one of the popular home-style dishes in Sichuan of China, shredded pork with green pepper was originally made of thin and spicy green pepper instead of the present so-called strong sweet pepper. People used to enjoy its special mixed taste of the green pepper's delicate piquancy and the pork's tenderness. It is a good dish to go with the rice, helping to stimulate the appetite.

Now i will tell you the steps how to make it.

Step 1: Place a wok over high heat until hot. Add some cooking oil and add in the coated pork shreds when the oil is hot to be fried on medium heat for 2 minutes. Turn off the fire and pick the pork shreds out of the wok when they look yellowish-white and put them in a colander quickly.

Step 3: Pour in the green pepper shreds to be stir-fired for 1 minute on high heat until they are mixed with the green onion shreds and the ginger shreds and are 80% cooked. Add in some salt and pepper powder, and stir-fry it for another 10 seconds.

Step 4: Pour in the fried pork shreds and stir-fry for a furthur 2 minutes when they are mixed evenly with the other materials. Add in some chicken essence or monosodium glutamate and  sesame oil. Stir it for 10 seconds again.

Step 5: Now, turn off the fire, pick the shredded pork with green pepper out of the wok. And put it into a fine porcelain plate.

A plate of green-yellowish shredded pork with green pepper is out, especially suitable for going with the rice. I hope you enjoy it!

Chinese Hot Pot

Chinese hot pot is a traditional Chinese, which contains a large pot of boiling broth in which meat, seafood, vegetables are cooked. Chinese hot pot is a very leisurely and enjoyable Chinese food, because it is cooked by at the table by each dinner guest. If we choose to have Chinese hot pot for dinner, we would purchase a lot of kinds of ingredients. Ingredients can vary based on each guests' preferences. All of the meats should be raw and sliced or cut into easily cooked pieces. We usually have beef and lamb as the main ingredients of meat. Vegetables should be cleaned and likewise prepped into easily cooked portions.

Chinese hot pot is a slow and progressive dinner. The leisure of the meal matches nicely with casual conversation created by a small group of dining guests.

A pot filled with broth is heated until boiling and then each dinner guest places pieces of raw meat, vegetables or dumplings into the pot to cook. Each person can be responsible for adding and removing his contribution to the pot. Each guest is given a bowl into which to place cooked food to eat. Typically, meats and seafood are cooked first as they will add further flavor to the broth. After several rounds of meat, vegetables are added. The meal continues by alternating meats and vegetables. Small frozen dumplings can be added along the way, making sure to cook then according to the package directions.

A small dipping bowl should be provided for each guest to prepare a seasoned mix from a variety of condiments. The dipping sauce can vary as well. The common condiments for dipping sauce are soy sauce, sesame paste, and a dash of chili oil. While many people prefer to add tahini and minced green onions into dipping sauce.

 Actually, people always have Chinese hot pot in winter, because the cold weather. However, I would like to have it in summer as well, with an air conditioner beside. Hope you would like the Chinese hot pot!

Garlic steamed shrimp with vermicelli

Today I will introduce a traditional Chinese dish--Garlic steamed shrimp with vermicelli.

Ingredients: shrimp, vermicelli, garlic, ginger, steamed fish soy sauce, cooking oil

Process:
1 vermicelli with warm water soft with scissors a few shop in the disk.

Shrimp pick to shrimp intestine, cut the shrimp to be peeled off in addition to the shrimp shell, shrimp middle with a knife cut open a port, then the shrimp tail from the program good opening in bottom-up came through.

3. Processing the shrimp on the vermicelli on.

4 garlic dial skin and ginger together late chop. Garlic and ginger, the ratio is about 5:1.

5 to take half of the ginger and garlic to wok stir-fry until golden brown, and another ginger garlic and mix well.

Marinated ginger garlic evenly spread in the prawns, then cover with plastic wrap, the steamer boil water into the pot and steam for about 6 minutes.

7.2-3 tablespoon of steamed fish soy sauce.

Hope u like.