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Posts Tagged ‘shallot’

Malaysian Satay Sauce

Malaysian Satay Sauce

Malaysian Satay Sauce

Ingredients:

for spice paste:
1/3 cup oil
4 lemon grass– use only the whitish part
6 cloves garlic
3 shallots
1 inch galangal
2 tbsp coriander seeds
1 tbsp cumin seeds
12 dry red hot chilis– soaked in hot water briefly to soften

2 tbsp oil
1 cup water
6 tbsp sugar
3 tbsp tamarind juice (mix 2 tbsp of tamarind paste with 5 tbsp of hot water)
1/2 tsp salt
1/2 tsp sambal– optional, for color and extra heat
1 1/2 cup roasted ground peanuts

Method:

  1. Blend all spice paste ingredients until very fine.
  2. Add 2 tbsp oil to a heated frying pan, add blended spice paste and cook until it is aromatic and bubbly. Stir constantly.
  3. Add remaining ingredients and cook until the sauce bubbles again. The satay sauce should taste sweet and a little tangy from tamarind juice. Adjust amount of sugar, tamarind juice and salt accordingly. The sauce will thicken when it cools.
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Braised Garlic Chicken蒜头干烧鸡

Braised Garlic Chicken蒜头干烧鸡

My friend and neighbor Angela gave me some garlic chicken last week and it was very tasty. This is similar to a chicken dish I had in my family growing up in Malaysia, but Angela’s chicken is much more flavorful. I decided to make it my own, add in some dried red chilies of course to spice it up a little. I chose chicken wings but you can use chopped whole chicken, drumsticks etc. Just be sure the chicken pieces are about the same size. The tricky part is don’t add too much water all at once– or else you’ll have watery sauce, or the chicken maybe be overcooked.

Braised Garlic Chicken 蒜头干烧鸡 Recipe

Ingredients:
10 whole chicken wings
2 bulks garlic– skin off and lightly crushed
5 shallots– lightly crushed
1 inch ginger– lightly crushed
10 dried red chilies– soak in hot water then drain
4 stalks green onion– chopped into 1 inch length

seasoning:
2 tbsp soy sauce
2 tbsp oyster sauce
1/2 tbsp dark soy sauce
5 tbsp rice cooking wine
1 tbsp sugar
2 dashes of ground white pepper
1 cup hot water

drizzle: 1 tsp sesame seed oil

Method:

  1. Cut wings into drummets, mid-joints and wing-tips. Use only drummets and mid-joints, discard wing-tips or save for other use.
  2. Heat up 2 tbsp oil in a hot wok, saute garlic and shallots until aromatic. Dish out. Maintain the heat.
  3. Saute ginger and dried chilies until aromatic, add drummets and mid-joints to the wok and saute until the surface is cooked. Stir continuously. Add all seasoning,water, garlic and shallots. Stir until the chicken is cooked and there is only a little liquid left (the liquid should be thicken slightly at this point). Add in green onion and drizzle in sesame seed oil. Make a few quick stirs and dish out. Serve hot.

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Believe it or not, even though with the huge Chinese population in the San Francisco Bay Area I still can’t find a good stewed duck tastes like those sold in Malaysia. One time I chanced upon the stewed duck photos and recipe on HoChiak! Delicious Asian Food and so I gave it a try– it turned out to be a keeper! However, I use duck legs instead of whole duck– I don’t have the skill and a strong knife to chop the whole duck, and the thought of sauce splashing everywhere on my kitchen always hesitates me.

Malaysian Stewed Duck 'Lor Ark'

Malaysian Stewed Duck 'Lor Ark'

Malaysian Stewed Duck ‘Lor Ark’ Recipe (original whole duck recipe from HoChiak! Delicious Asian Food)

Ingredients:
4 duck legs
4 garlic
5 shallots
1 inch galangal
2-3 tbsp sugar
1 1/2 tbsp dark soy sauce
1 1/2 tbsp five-spice powder
4 cups hot water

Method:

  1. Clean duck legs and rinse. Rub 1 tbsp five-spice powder all over the legs and marinate for 1-2 hours.
  2. Pound, or smack using the side of a knife, garlic, shallots and galangal.
  3. Heat some oil in a wok and saute garlic, shallots and galangal until aromatic. Add dark soy sauce and sugar. Stir well.
  4. Add duck legs to the wok. Turn to coat evenly and cook until the meat shrinks slightly. Add in hot water and bring to a boil.
  5. Add remaining five-spice powder. Reduce heat to simmer until the meat is cooked. Turning a few times to prevent burning. Add salt to taste. Add water if sauce is drying out.
  6. Cut duck legs into pieces. Serve with stew gravy sauce (sifted) or chili garlic & vinegar dipping sauce (see below).

Chili Garlic & Vinegar Dipping Sauce:
4 cloves garlic
6 fresh red hot chili
1 tbsp rice vinegar
1-2 tsp sugar

Mince garlic and chili. Add rice vinegar and sugar. Stir until sugar dissolves. Add a little water and/or sugar if the vinegar taste is too strong.

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I don’t know why it is called XO sauce, but I can tell you it’s VERY good and I have been hooked ever since I first tasted it– full of flavors from scallops, garlic, shallots, hot peppers etc… I immediately requested recipe from my neighbor who gave it to me. Man, let me tell you that it’s A LOT OF work making it. When I made it the first time, I start from zero in the morning and worked my ass off the entire day– When I finished it was 7pm and my arms and hands hurt from the heat of chopping peppers and from the stove! (I was warned about the long procedure, but I thought since I was already making it so I figured I would make a bigger batch… now I know it’s a BIG mistake!). I learned my lessons. Now I divide the work into 2 days– 1 day preparing, 1 day frying; also I use food processor whenever I can.

Homemade XO Sauce-- see all that shredded dry scallops?

Homemade XO Sauce-- see all that shredded dry scallops?

This is a very versatile sauce– it can be used as a dipping sauce or in cooking dishes. You can even eat it just with a bowl of steam rice. Since the main ingredient, scallop is not cheap, XO sauce is quite expensive– a small jar is selling for $12 or more. With the homemade ones, you get a whole lot more with much better quality. Make it for Chinese New Year for own use or as a gift to relatives and friends. They’ll love it! XO sauce can be kept in the fridge for months as long as it is cooked thoroughly and away from moisture and heat. I usually keep one jar in the fridge and freeze the rest in several batches, to keep contamination to a minimum. However, if the sauce molds on the top, just discard the moldy part and re-fry the sauce in the wok on low to medium heat until the oil bubbles then remove from heat and cool completely. The scallops might turn crispy but the flavor is still as good.

Homemade XO Sauce

Homemade XO Sauce

Homemade XO Sauce Recipe

Ingredients:
1 lb dry scallops
1/2 lb dry shrimps
1/2 lb garlic
1/2 lb shallots
1/2 lb red hot chili peppers
1 pack thin sliced bacon
2-3 tbsp (1/2 small jar) Taiwan ‘sah-cha’ sauce
2-3 tbsp oyster sauce
rice cooking wine for soaking dry scallops and dry shrimp

oil for frying

Method:

  1. Rinse dry scallops. Remove any tiny dirty stuff using finger. Drain and put into a big container. Pour rice cooking wine onto to the scallops, covering completely plus 1 inch more from top surface. Cover the container and soak overnight in the fridge. Repeat the procedure with dry shrimps using another container.
  2. Put soaked scallops in a deep pan (include the rice wine) and steam on high heat for 2 hours. Remove from steamer and drain off any liquid. Reserve the liquid for other cooking use. Repeat the procedure with soaked dry shrimps.
  3. While the scallops and dry shrimps are steaming, finely chopped(separately) garlic, shallots. Alternatively, you can cut them into small pieces and use food processor to blend as well (small pieces will speed up blending without having liquid coming out from garlic/shallots). Set aside.
  4. Trim off the bacon fat and reserve for other use. Finely julienne the lean bacon meat. Finely chopped dry shrimps and red chili peppers separately(my food processor can’t blend the peppers to fine grade so I have to chop them on the board– Remember to wear gloves!). Set them aside.
  5. Heat up a deep wok. Pour enough cooking oil. When the wok is hot enough (test oil with chopstick), fry garlic on high heat, stirring constantly. Adding more oil if necessary. When garlic starts to turn light brown, turn the heat to medium and continue frying for few more minutes. Dish out and use a silicon spatula to scrap out all the oil from the wok.
  6. Repeat the frying procedure with shallots, bacon, dry shrimps, chili peppers and scallops. Always fry on high heat until the ingredients starts to turn light brown then turn down the heat to medium. Take care not to burn or the XO sauce will have a bitter taste. For shrimps and scallops, be sure to fry until they are aromatic and “dry” (not crispy).
  7. Return all ingredients back to the wok. Turn heat to medium and stir to combine. Add Taiwan ‘sah-cha’ sauce and oyster sauce to taste (starts with 1-2 tbsp). Continue stirring until the oil bubbles on the surface. Remove from heat. Cool COMPLETELY before transferring to jars. Store in the fridge or freezer.

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