This household loves stew. That’s why most of the dishes my MIL cooks are very simple and easy ones. We all eat at random hours. This morning, she made another pot of stew again. With just a few simple ingredients, we get to enjoy a good pot of stew that goes well with both rice and plain noodles.
You only need Roasted Pork or “Siew Yook”, one Chinese cabbage, and a packet of taupok. As for seasoning, fry some chopped ginger and garlic till fragrant inside a claypot. Put all ingredients into the claypot. Dont add too much water to it as the Cabbage will shrink. Then, pour some “Siew Heng” wine (Chinese Cooking Wine) to it.
Add some light soy sauce to it. Use dark soy sauce if you like it darker, k. You dont need salt as the Roasted Pork is already salty to begin with. Sometimes, my MIL will even fry the “Siew Yook” until fragrant before she makes this stew. This will depend on her mood lah. Simple mah, haimai. Cook on high till it boils and turn the heat down and let it simmer for an hour or two.
This is an upclose and personal shot of the bowl of Roasted Pork, Chinese cabbage and Taupok stew. Top it with a dash of soy sauce if you feel it’s not salty enough. Me, i always add some to it. Sometimes, i will eat it with Apple Cider Vinegar for a tangy taste.Try it one day when you are lazy and dont like cooking up a storm, k. Delicious comfort food!!!
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March 4, 2009 - 2:05 pm
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admin
Chinese claypot chicken rice is best eaten on a cold and rainy day. The aroma wafting up my nostril from the stall is simply too hard for me to resist. It’s one of the best tasting claypot chicken rice stalls around my area. We do have a few but i prefer the one here at Ding Hao Foodcourt. We do go there ever so often.
The only thing i dont like about the stall is the man cooking the claypot chicken rice. I’m here to give him business and yet, he never even smile. Oh, wateva. I’m here to eat, not to look at his face, lol. Hubby doesnt like it very much as he says it’s carcinogenic food. Yeah, i know. But i only ever eat claypot chicken rice like once or twice a year. Wont send me to hell so soon.h
So, what’s in the chinese claypot? We get rice, of course. A few pieces of chicken thigh, chinese pork sausage and a tiny piece of salted kurau fish. Can you see it? It’s right in the middle of the claypot, a little bit to the right with the blackish bit resting on a piece of chicken, above the chinese sausage. Am i being clear here? That’s the secret ingredient that’s making the claypot chicken rice so fragrant.
Do you like to eat claypot chicken rice? I have a good claypot chicken rice recipe. Let me go dig out my MIL’s recipe book and ask her how to make it when she wakes up. Will post the claypot chicken recipe up later on. Meanwhile, go drool over the picture of my yummilicious claypot chicken rice first, ya. Can you smell it yet? Oh, go ahead and hate me :p
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November 28, 2008 - 6:44 pm
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admin
My kids love tofu, especially the Japanese tofu that comes in tube form. Cooking it is also fairly easy. Just need a tube or two of this, some seafood like squids and prawns or maybe a few slices of pork or chicken if you like, black Chinese mushrooms, and some vegetables. I used baby corn, carrots, Chinese cabbage and snow peas. I dont go to the market so i just take whatever i can find from the fridge.
Chop some garlic and onions and fry them till fragrant in a claypot. Next into the claypot would be the tofu. Fry it lightly. Next, the meat and mixed vegetables. Add some soy sauce, oyster sauce, sugar and pepper, and let simmer together with a bowl of water. Prepare some corn flour and mix well with some water, and add to the claypot. This will thicken the gravy and give it more texture. Cover and simmer for about 15 minutes. Best served with a bowl of white rice. Perfect recipe for the lazy cook.
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January 24, 2008 - 11:12 pm
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admin
