Friday, April 4, 2008
I cook this dish very much like how some people do with soya chicken. The chicken blends well with the U'ng Chow which gives off a wonderful aroma. The sweet taste of the U'ng Chow can be very addictive. But maybe for some, it is an acquired taste.
And very coincidentally today, Suzanne actually talked about missing Uang Chow and this dish. So here is the recipe:
1/2 no of med-large or 1 small no of free range chicken
1 heaped tbsp of U'ng chow
1 teasp of salt
1 tbsp of sesame oil + 1 tbsp of vegie oil
3-4 slices of ginger, at the length of a thumb
1 tbsp of minced garlic
3 tbsp of light soya
3 tbsp of sugar
1/2 cup of Foochow Red Wine
1) Clean and chop chicken to smaller pieces. Season with U'ng Chow and salt for at least 3 hours.
2) Heat your wok with oil. Stir fry ginger and garlic til fragrant.
3) Add chicken and stir fry till chicken are coated with oil and garlic and ginger. When chicken pieces are slightly shrinking, add light soya and 1/2 of the Red wine and 1/4 cup of water.
(Tips: Add the 1/4 cup of water to the bowl where you seasoned the chicken and wash out any leftover U'ng Chow in there.)
Close lid and let it simmer at med-small fire for til soft.
4) Add sugar and stir. Turn up fire and let juice boil till half the original amount and sticky. Boil to reduced slightly only if you like more sauce to go with the rice. Right before turning off the fire, add rest of red wine.
Serve with rice.
Thursday, April 3, 2008
Steamboats are nothing uncommon. You can find it everywhere in Kuching, Malaysia, or in any other parts of Asia. But, having spent many years watching steamboat meals in the TVB drama serials, I couldn't help but to think that there might be something special with Hong Kong steamboats. So naturally when we were in Hong Kong, it was on my list of must-do.
According to our food bible, there's this place aptly called Yaw Guet Hei which literally meant Got Bone Smell, which explains why they gave us this.
In Hong Kong restaurants, they really make you do the work before you order.
Basically that meant Greg, being a banana, is out of the picture. Which left me (a half-baked handicapped reader trying to recall chinese characters from TVB subtitles) & CK who knows enough Mandarin to order the whole menu.
Choices for the soup bases ranges from the traditional soup bone with fresh corn and vegie, tom yam, chicken with wine and another more extensive version of traditional one.
Sww-eeeet! Where in the world did these corns come from?
They were one of the best that I've ever had.
fish & meat balls
From watching steamboat meals in HK restaurants in TVB series, now I was eating steamboat in a HK restaurant while watching TVB series. I knew I was in heavenly bliss.
I have completed the circle of life. I was finally where the stars were.
Tuesday, April 1, 2008
It's nice to be able to see mountains when you're on the road. This is not an unusual site as all the major towns & cities in Sarawak including Kuching is quite flat, & you can actually see the mountains in the backdrop. But compared to Mount Kinabalu, this mountain looks more like an acne.
And before Nee could say 'I wanna go home liao', we were there.
Serikin, the town near the Indonesian border to Kalimantan. Again, images of the lone gunman riding into a cowboy ghost town flashed across my mind...
Hello? Big city folks = $$$
Uncle, itu tanah mau jual ka?
And as fast as we did Tondong, we were done with Serikin...
If we'd stayed on a little bit longer, we would have seen a tumbleweed rolling by.