Thursday, November 05, 2015

Sesame Chicken by Angela Seah Thulin

A recipe shared by my friend Sharon Foo

Sesame oil chicken is one of my family favorite. The gravy from this dish, the little spiciness from the ginger and sweetness - i can have 2 bowls of rice. 

Recipe -

1kg chicken ( I use drum, thigh n wings)

140g ginger slice it n cut into thin stripes
50ml sesame oil
50ml dark soya sauce
4tbsp sugar
500ml water

1) heat up sesame oil n stir fry the ginger till it turn light brown. 

2) add in the chicken n stir fry for like 5mins n add in dark soya sauce n stir fry for another 

3mins then add in yr sugar to totally caramalize into the chicken for another 3mins.

4) add in the water n let it boil for like 10mins using big fire. Then after that switch to mid fire n let it simmer for another 10mins. You should get a thick kind of gravy with taste of the Hiam Hiam of the ginger n sweet kind of taste. Do remember to occasionally giving it a few toss during the simmer process. *if you like thicken kind of gravy just let it simmer longer n it will thicken up fast as the sugar will caramalize it.

*This is an easy recipe so hopefully you all can give it a try when you are free.

Lor Mee by Angela Seah Thulin

Craving for Lor Mee... a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (I am a Hokkien) in Singapore and Malaysia. My thick gravy is made of tapioca starch, sauces and spices. The ingredients added into the noodles are usually ngo hiangfish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg but as i am residing in Sweden, i added pork belly and eggs only. Not forgetting to add black vinegar, minced garlic and cilantro (yan xu), it would be so much yummier and fragrant. The dish is also eaten with red chili.

For the gravy recipe - 

Few hard boiled eggs
500g pork belly (scrape the skin clean)
4 cups water
1 cup Da Hua dark soya sauce
50g rock sugar 
6 cloves garlic, into slices
40g ginger, into slices 
2 tbsp five-spice powder
1/2 cup Chinese Zhejiang black vinegar
1 tsp salt
1 tbsp sugar
2 tbsp Lee Kum Kee light soya sauce 
3 eggs (lightly beaten, for the gravy)
1/2 cup tapioca starch with 8 tbsp water

Steps -
Prepare your hard boiled eggs first and set aside.
1. In a pot, add 4 cups of water in, dark soya sauce, rock sugar, garlic, ginger, five-spice powder, let it come to a boil.
2. Add the clean pork belly in and simmer for 20mins then add ready hard boiled eggs in and simmer till pork belly is cooked. Another 15-20mins. 
3. Remove pork belly and eggs from pot. Strain/remove garlic and ginger slices.
4. Add vinegar in, salt, sugar, light soya sauce - let it come to a boil. 
5. Stir in the lightly beaten eggs, stir as you pour in. Then slowly add tapioca starch liquid in and stir as you pour in on low heat. Let it come to a boil and done. 

My personal notes -
1. Overall, It's quite saltish. Either you adjust the dark soya sauce or later the light soya sauce and adjust accordingly. It could be the brand of soya sauce I use too. 
2. Tapioca starch liquid - I did not use all. I stop adding once I achieve the gooey sauce.

Recipe origin: