Linda's Cravings

Over the "Bat Tuk Teh" lunch, my friends from Belgium asked if I can make brownies. I watched their jaws dropped when I told them I don't bake.

And I explained to these stunned faces that baking requires precise measurement of ingredients and that I am not known to follow instructions and have the problem sticking to a recipe.
Defiant as a child and now being much older - stubborn.
Well, at least I have been consistent. (LOL)

To me, baking is science while cooking is an art and as such, I have always preferred cooking to baking. (I honestly cannot measure a level spoonful)

Having said that, when I am in an obedient mood, I can turn out very decent cakes.
These moments are far and few though.

This is my favourite Shanghainese dish, commonly served cold or at room temperature as an appetiser.

I love the dish for the succulent meat steeped in deep flavours of Shao Hsing wine, a sweet Chinese yellow wine most ideal for this recipe.

I chose to steam the chicken which in my opinion is easier than poaching it in simmering water. (Alright, I admit I am just naturally impatient)


And if there is any jelly left, I will it boil up to soup with Mee Sua. So luscious!

Still, think it's too much work? Go buy a quarter of chicken from the chicken rice stall and steep it in the marinade, be patient for at least 4-5 hours, and you are ready to eat.

This is where cold and drunken at its best!



You will need:

2 chicken drumstick
2 tablespoon fish sauce
11/2  cup Chinese cooking wine (Shao Hsing wine)
2 teaspoon sugar
1cup of chicken stock or juice from the steam chicken.
a handful of wolfberry (briefly soaked and drained)


Method:
1. Steam the chicken for 15-20 minutes, let cool.



2. Soak the wolfberry briefly, drained and set aside.

3. In a deep bowl, mix in the marinade and the wolfberry, skin side down. (Submerge the chicken in the marinate)



4. Marinate overnight or 2 nights, served cold.

Method:

1. Ground all the ingredients in the food processor into a paste.

2.  Heats 2 tbsp oil on low heat, stir fry the paste until the oil oozes from the paste, separated from the oil.

3. Add in cuttlefish strips, stir fry till cook, about 1-2 minutes

4. Add tamarind juice, sugar and salt, adjust to desired taste. Serve hot

We were introduced to Japanese food during our teenage years as the then young "Empress Dowager" was working as a part-time waitress in a Japanese restaurant.
This kakiage tempura was probably the only Japanese dish she learnt and cooked for us.

Kakiage is a kind of tempura which different ingredients are mixed together in tempura batter before deep-frying. Various vegetables, mushrooms, and seafood can be used.

I understand now why our "Empress Dowager" cooked it so often then, it is easy cooking and uses vegetables most family will have at home. As a matter of fact, this is the "rescue" dish for me, and I am sure for our Empress Dowager as well. Each time the greens run low or out, we will serve this dish.

At the institution where I was volunteering recently, I was scratching my head as to what side dishes to go with the teriyaki chicken that was already grilling in the oven. Then I spotted a basketful of onions at one corner and a beautiful bag of carrots in the fridge and remembered my "rescue" dish.

I can't resist and help myself to the fried kakiage the minutes I dished it out.
As I took the first bite, I was reminded again just how crispy good this tempura.

Just need to remember 2 important points, we will need cold water for the tempura batter for the crunch effect and do not over mix the batter, flour lumps are totally acceptable.

If our "Empress Dowager" can cook this dish, you can too!

You will need:

FOR KAKIAGE
2 carrots, cut into stripes
2 onion, cut into half round
200gm all purpose flour
1 egg yolk
300-330ml of cold water
pinch of salt to taste
enough oil to deep fry

FOR TEMPURA SAUCE: (Optional)


Method: FOR KAKIAGE

1. Cut the vegetable



2. Pour flour into a deep bowl and gradually mix in cold water, add egg yolk and stir briskly.



3. Preheat oil in wok (drop a tiny bit of batter to the preheat oil. When the batter bubbles and floats up, the oil is ready for deep frying)



4. Coat the vegetables with the batter and deep fry till golden brown. Serve immediately with tempura sauce.



Cooks' Note:

• Keep warm in the oven if not ready to eat immediately.
• Keeping the tempura batter ice cold at all time is important.
• The batter should be runny or just a thin coat over the vegetables, not a thick coat.

This is one of the first few Nonya dishes I attempt to cook while reading about Nonya cuisines as a new bride.

So, what attracted me to this recipe in the 1st place?
Well, I was curious as how the combination of roasted coriander, shallots and tamarind will taste like and the only way to find out is to cook it. (and adjust it to my liking)

The dish calls for the chicken to marinate overnight with the 4 main ingredients and one may choose to cook it in one of these 4 ways/methods (or shall I say mood?)

"Easy or lazy" method - toss the marinated bird into the oven at 200c for around 30-45 mins (depending the size of the bird)

"Have time to spare time" method - cook chicken and the marinade in a pot for 20 mins over the moderate fire and then low heat for another 20-30 mins.

"When you are very free" method -  fry the cooled chicken pieces in oil after the "have time to spare" process.

"Think you are very clever" method - instead of frying in oil, transfer the chicken pieces to a tray and placed it in the oven for that sticky, charred finish; after the "have time to spare" process.

I have tried "easy or lazy" method with belly pork, and it turned out the way we like it, beautifully charred at the "right places".
By the way, this dish originally uses duck, it is called Itek Sioh.

I recommend to briefly dry roast the coriander seeds to obtain the warm, nutty aromatic and citrus flavours before grinding it, a step I won't skip as it does add depth to the dish.

It is easy to like this dish due to its appetising taste, perfectly harmonise by four crucial ingredients.

Do not be misled by the look, this dish is BIG in flavour!


You will need:

3 tablespoon of coriander powder, roasted
10-12 tablespoon of sugar
1 tablespoon of salt
2 tablespoon of dark soy sauce
1 heaped teaspoon of pepper
200g shallots, grind
225g tamarind with 350ml of water (need only the juice, remove the seeds)
6 chicken drumstick





Method:
1. Clean and wash chicken, cut into 2 and marinate with paste overnight.





2. Transfer chicken and marinade to pot or kwali and boil for 20 minutes over a moderate heat.




3.Turn the chicken pieces, reduce heat to low and boil for another 20 to 30 minutes or until chicken is cooked.

4. Transfer the chicken and gravy to a tray or deep dish and placed it in the oven if you prefer the slightly charred, sticky finish.