Fried Tomyam Chicken, yummy!

I like my mom's favourite dish - Fried Tomyam Chicken, yummy!!! She teaches me how to cook it, wanan share with you guys if you love tomyam chicken as well.

 Ingredients:
(A)
- Chicken (chopped in pieces, sizes depends on your own preference)
- Tomyam paste (3 big spoon)
- Shredded lime leaves

 (B)
 - 3 Lemongrass
- 5 cloves of garlic
- 2 small turmerics
- 5 shallots
- chili (if you want it to be more spicy)

 How to:
1) Add 3 table spoon of oil in the wok, until it hot
2) Add ingredient B in the wok, stir fry it until it smells nice and brownish
3) Add chicken (cut in pieces) into the wok, stir fry it until the chicken cooked 80% (or when it is dry)
4) Add tomyam paste into the wok, stir fried until 100% cooked
5) Add water, water level until cover the chicken, add a small tea-spoon of sugar
6) Wait until it boiled and the chicken becomes soft and fully cooked, and the water level became thick gravy.
7) Switch off the light and serve on plate Ta-daaaaaaa ~~~ muah!

Here you can serve your hot and spicy Fried Tomyam Chicken on your dining table with hot white fragrant rice.

Chinese Glutinous Rice Dumpling

Year 2012, my sister, my mom and I made these Chinese Glutinous Rice dumpling together.

Well, basically as usual my mom cooked all the ingredients, and I teach my sister how to wrap the dumpling.

Just a few attempts, she can manage to wrap the dumpling without making any single dumpling being "open" while cooking it in the pot.

Last few years, my mom;s neighbor is the one who helped her to wrap the dumpling, but she got to be away for this year. So my mom got no choice but pick me to wrap the dumpling for her. Yeah, she does not know how to wrap, surprisingly, haha!

But she accused me i used to wrap too loose and made some dumpling too loose and it opened when cooking in the pot. I kept denying, because I know I did wrap it tightly.

Finally, I got my name clean!

Not even single dumpling loose and open!!!! Yay!!! ...

My sister and I made 40 dumplings for the first day, and another 40 the next day as my mom got not enough cooked glutinous rice for the first day.

Sigh, tired ... but thank God we manage to finish it all ^^

Mom fried the glutinous rice with dark soy sauce, light soy sauce, a little bit of salt, sugar & MSG

All ingredients were prepared:

1) Fried glutinous rice (as mentioned above)

2) Fried mushroom with dark soy sauce, light soy sauce & garlic

3) Braised pork with dark soy sauce, light soy sauce, sugar, garlic, spices

4) Fried chestnut

5) Fried green bean without shell

Here the dumpling we just finished wrapping, wait to be cooked in a big pot of boiling water!

Dumpling after cooked in the hot water

焖煮酱油五花肉

妈妈的焖煮酱油五花肉秘方， 星期五妈妈会做，那时候再拍张照来分享。

材料：
A)
五花肉 （后腿肉， 去皮） x 适量
蒜 （整颗去皮）x 几颗
香菇 x 几颗

B) 酱油/ 生抽， 黑酱油/ 老抽

C) 八角 x 2， 胡椒粒， 糖少许

D) 水




炒法：
1） 材料A 放在锅里炒香， 直到收水和熟。
2） 加入材料B， 炒香。放入水, 煮滚， 放材料C。
3） 直到肉软化为止。

breathing ...

Opss... long time no see. Been busy at work, church, volunteering, lali lala .... for soooooo long.But yeah, I am breathing ...

Would like to post a secret recipe of my mom to cook 'cai dao kiam hu kari'(curry salted fish & long bean). Well, although the name only mentioned one vege, but it comprising a few vege, here you are the ingredients as below:



To prepare:

A) dried chili (blended)

B) shallots, garlic, lemon grass, yellow ginger (blended)

C) belachan (shrimp paste)

D) long bean, eggplant, salted fish

E) Cabbage, curry leaves and shrimps

F) Coconut milk (Santan)

G) Others: salt & sugar



To cook:

1) Add a small portion of cooking oil on wok, when it's hot, add (B) to stir fry it, until you felt your mouth watering

2) Add (A), until the red colour became a little bit maroon yet not over-fried, add (C) and press it til it scattered, add water.

3) When the soup boiled, add (D)...

4) Soup boiled again, add (E)... til boiled

5) Add (F)& (G), stir for 30 seconds, once boiled! It's ready to serve on table!