When baking, follow directions.
When cooking, go by your own taste.

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Nyonya Chicken Porridge


1/2 chicken
3/4 heaped rice bowl rice, washed and drained
75g ginger, shredded
1 stalk spring onion

Chicken PorridgeImage by Oranje via Flickr

sesame oil


  1. Debone and shred or cut chicken into small pieces.
  2. Put the chicken bones in a pot and add 21/2 rice bowls of water. Boil for 15 to 20 minutes. Remove bones and cool the chicken stock.
  3. Add rice and chicken flesh into stock and heat again.
  4. Boil until rice grains break open. The porridge should be just watery. If not, add some water.
  5. Add 1/2 teaspoon salt and bring to boil again. remove from heat.
  6. To serve, scoop porridge into a bowl, add some shredded ginger, spring onion, a shake of pepper and a few drops sesame oil.

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Penang Styled Fried Tofu : Malaysian Recipe


8pcs squared tofu
50g fried peanut (crushed)
fried sesame seed

Meng Hui's Tauhu Goreng - no flashImage by avlxyz via Flickr

120g cucumber
120g Jicama - cut into long strips
120 bean sprouts, blanch
1/4 cup black soy sauce
120g sweet paste sauce
4 tablespoons sugar
40g chili sauce
1 teaspoon shrimp powder
1/4 cup water
1/2 tablespoon corn flour


Boil the sauce ingredients and let cool down.

Sauté tofu without oil in frying pan until brown and crispy, halve

Mix the sauce with filling ingredients, peanuts and sesame seeds, and then stuff into tofu and serve.

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