Sitiawan Ang Jiu Mee Suah 红糟面线 (Red Glutinous Wine Chicken Soup with Longevity Noodles) - Repost

 Upon the invitation of  Small Small Baker, I am reposting Sitiawan Ang Jiu Mee Suah.  Thanks Small Small Baker for your invitation :)

Sitiawan is also popular for its Ang Jiu Mee Suah (Red glutinous wine soup with longevity noodles). Red glutinous wine is mostly homemade and most of the residents in Sitiawan know how to made ang jiu. Whenever we cook this dish, we usually use the local mee suah too. As for me, I am used to Sitiawan mee suah. So, whenever I go back to my hometown, I am bound to stock a few packets of Sitiawan mee suah.

When we were young, this dish is a must during our birthdays and the birthday person would be served with 2 hard boiled eggs. Besides birthdays, it is a must for our family on the 2nd day of Chinese New Year as Hokkiens consider the 2nd day of Chinese New Year as the official beginning of the new year. Besides, it is also served to welcome home married daughters when they pay a visit to their parents on the 2nd day of Chinese New Year. The dish when served with hard boiled eggs symbolizes longevity, good health and prosperity.

Ingredients for Ang Jiu Soup :

- 1 free ranged chicken (cleaned and cut into small chunks, marinated with lees for about 1 hour)
- 1 cup red glutinous wine lees(to marinate the above chicken)
- 3 thumbsized old ginger (cleaned but do not remove the skin, sliced)
- 1 liter homemade red glutinous wine
- Sesame oil
- water
- hard boiled eggs (optional)

Method :
1) Heat sesame oil in a pot, add ginger and stir fry until golden and fragrant.

2) Add in marinated chicken pieces and stir for a while.

3) Then, add in red glutinous wine and enough water. Once boil, lower heat and simmer for about 2 to 2 1/2 hours.

4) Add salt to taste.

How to prepare mee suah
1) To prepare mee suah, bring to boil a pot of water.

2) Add mee suah in and keep stirring to loosen up the strands and to prevent it from sticking to each other.

3) Cook for about a minute and transfer the cooked mee suah to a basin of cold water. Keep stirring.

4) Drain the water and transfer the mee suah to individual serving bowl with some sesame oil (optional) at the bottom of the bowl. Mix well.

5) Serve mee suah with the cooked ang jiu chicken soup and hard boiled egg immediately.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

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Sitiawan Ang Jiu Mee Suah 红糟面线 (Red Glutinous Wine Chicken Soup with Longevity Noodles)

Sitiawan is also popular for its Ang Jiu Mee Suah (Red glutinous wine soup with longevity noodles).  Red glutinous wine is mostly homemade and most of the residents in Sitiawan know how to made ang jiu.  Whenever we cook this dish, we usually use the local mee suah too.  As for me, I am used to Sitiawan mee suah.  So, whenever I go back to my hometown, I am bound to stock a few  packets of Sitiawan mee suah.

When we were young, this dish is a must during our birthdays and the birthday person would be served with 2 hard boiled eggs.  Besides birthdays, it is a must for our family on the 2nd day of Chinese New Year as Hokkiens consider the 2nd day of Chinese New Year as the official beginning of the new year.   Besides, it is also served to welcome home married daughters when they pay a visit to their parents on the 2nd day of Chinese New Year. The dish when served with hard boiled eggs symbolizes longevity, good health and prosperity.

Ingredients for Ang Jiu Soup :

- 1 free ranged chicken (cleaned and cut into small chunks, marinated with lees for about 1 hour)
- 1 cup red glutinous wine lees(to marinate the above chicken)
- 3 thumbsized  old ginger (cleaned but do not remove the skin, sliced)
- 1 liter homemade red glutinous wine
- Sesame oil
- water
- hard boiled eggs (optional)

Method :
1)  Heat sesame oil in a pot, add ginger and stir fry until golden and fragrant.

2)  Add in marinated chicken pieces and stir for a while.

3)  Then, add in red glutinous wine and enough water. Once boil, lower heat and simmer for about 2 to 2 1/2 hours.

4)  Add salt to taste.

How to prepare mee suah

1)  To prepare mee suah,  bring to boil a pot of water.

2)  Add mee suah in and keep stirring  to loosen up the strands and to prevent it from sticking to each other.

3)  Cook for about a minute and transfer the cooked mee suah to a basin of cold water.  Keep stirring.

4)  Drain the water and transfer the mee suah to individual serving bowl with some sesame oil (optional) at the bottom of the bowl.  Mix well.

5)  Serve mee suah with the cooked ang jiu  chicken soup and hard boiled egg immediately.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

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Braised Sweet Sour Fish Maw (Ko Rue Foo Chow Style)

 

Having grown up in Ayer Tawar, Sitiawan (Perak), where the majority of the Chinese in Manjung are Foo Chows or Hock Chews, our lifestyle, more or less has been influenced by the Foo Chows, no doubt I am from a Hokkien family.  Foo Chow style sweet sour fish maw is a must during Chinese New Year and it is no doubt one of the best dishes we love.   Initially, my hubby could not get used to the sweet sour dish.  He used to be curious why most of the dishes in Manjung's restaurants are sweet and sour; be it fish maw, sea cucumber, etc.  After so many years, he has got used to it and in fact quite like the sweet sour fish maw.  As far as I know, only the Foo Chow style fish maw is cooked sweet and sour.  Do correct me if I am wrong.

What is fish maw?  Fish Maw 花膠/鱼鳔 is an internal gas-filled organ found in most fish and is commonly used in Chinese cooking. Fish maw is believed to be an excellent source of collagen. Dried fish maw is hard, solid, hollow, translucent and must be soaked to soften before cook. Some may prefer to deep-fried it or boiled it in water with ginger and spring onions to get rid of the fishy smell. When cooked, it has soft texture.

We cooked this Sweet Sour Fish Maw on the 3rd day of the Chinese New Year.

Ingredients :

(A)

- 1 pack of fish maw (deep fried, soaked in water, rinsed and squeezed out the water and tear into pieces)

- 1 bowl of fresh bamboo shoot (finely sliced)

-  1/2 bowl of shredded carrot

-  1 bowl of mixed minced pork and small shrimps

-  few dried mushrooms (soaked and finely sliced)

- 1 can of button mushroom (washed and sliced)

- 4 cloves garlic (finely chopped)

- 1 thumb sized ginger (finely chopped)

 (B)

- White vinegar and/or plum sauce (to taste)
- Tomato sauce (to taste) I used about 1 bottle!
- Garlic chili sauce (to taste) I used  1/2 bottle of Kampong Koh chili sauce

- sugar to taste

- soy sauce to taste

- salt to taste

(C)
-  2 eggs (beaten)
- cornstarch with water for thickening

- cooking oil

- water

Method :

1)  Heat oil in a wok or pot and saute garlic and ginger until aromatic.  

2)  Stir in  minced meat and shrimps until fragrant.

3)  Add the rest of the ingredients (A).  

4)  Stir and mix well. Add enough water.  Let it simmer  until all the ingredients are cooked.

5)  Add ingredients (B) according to taste.  For those who like the dish to be spicier and more sour, add extra garlic chili sauce and white vinegar or plum sauce.

6) Keep stirring while adding the beaten egg and thicken the gravy with constarch.

7)  Serve hot.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

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Fake green peas (kacang hijau)

I received this info from a friend via e-mail and feel that I must blog this so that the public would be more careful when buying green peas.  Whether the article is true or not, it is still no harm to take extra care when buying any food stuff.

#Green peas are green rounded pea seeds that are sweet and starchy in taste. Green peas contains twice the protein of most vegetable, so they are a healthier substitute for meat. Three quarters cup of peas provides 6 grams of protein, plus thiamine, riboflavin, niacin, calcium, iron, phosphorus, potassium and 645 units of vitamin A. Unfortunately most of food industries in developing nations cheating the customers with fake greens peas which are prepared from toxic chemicals (dyes). These industries preparing the green peas from brown peas (cheaper) by soaking them in dye solution for overnight.    

All these chemicals have been banned by US food and drug administration in 1974 itself. Frequent consumption of fake green peas leads to colon and bladder cancer. All these fake green peas banned in US, Canada, all European countries and other developed countries.

Identification of fake green peas: 

1. Put the peas in boil water for 30 seconds. Water turns to green color. 

2. After consumption check your tongue to observe green color stains and light bitter in taste. 

Symptoms 

1. Stomach irritation, pain or acidity. 

2. Urine turns to light green color. 

3. Mild head ache. 

Case study: 

I am a common person too and not aware of these things. After consumption of fake green peas, I got stomach pain, with a little bit common sense, I observed my tongue which was having green stains. The following packet bought from Tesco, Penang on 4th July 2010.

 

As a responsible chemist, I started analysis of the above mentioned peas in laboratory. I find the toxic chemicals (green dyes). Newspaper reference: China daily http://www.chinadaily.com.cn/china/2010-03/31/content_9664992.htm D. Bharath Reddy Research scholar Centre for drug research USM, Pulau Penang Malaysia 11800. 

Please share, it costs nothing.#

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King of Soy Sauce Prawns

Prawns symbolize happiness for Chinese especially when it is cooked during Chinese New Year. When pronounced in Cantonese, it is “haa” which of course sounds like laughter! So, let's ha...ha...ha...ha... over this King of Soy Sauce Prawns which I adapted it from Nasi Lemak Lover. I cooked this yesterday; the 6th day of Chinese New Year when my good friends came to visit me.

Ingredients :

- 1Kg large prawns (cleaned and deveined)
- 1 bowl of cloves garlic (minced)
- 2tbsp of light soy sauce (to taste)
- thick caramel sauce (to taste)
- 2tsp sugar (to taste)
- 1 small bowl of dried shrimps (washed and minced)
- Few stalks of spring onion (washed and cut into 1" length - separate the white part and green part))
- 1 red chili (washed and shredded)

Method :
1. Heat oil in a wok over high heat. Saute garlic, dried shrimps and white part of spring onion till fragrant.

2. Add in the prawns and give it a quick toss. Then, add in light soy sauce and sugar, mix well and give another quick stir.
3. Then, add in green onions, mix well and dish out.

4. Garnish with shredded red chili and serve hot.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

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Pan Fried Siakap (Barramundi/Asian Seabass) with Sambal (Chilli Paste)

I usually prefer to steam fish as it is healthier than deep fried fish. However, sometimes when we do crave for fried spicy fish, then I would use my HappyCall Pan to grill or pan fry the fish instead of deep frying. This way, it is not oily and healthier too.

Pan Fried Siakap with Sambal is very easy to prepare. You can use any fish you like such as mackerel, sardine, etc.

Ingredients :

- 1 fresh Siakap (cleaned, slit across and marinated with salt and chilli paste)
- 1 tbsp of shredded ginger
- 3 tbsp of homemade chilli paste
- 1/2 tsb of salt (for marinate)
- 2 tbsp of cooking oil (if you use wok/skillet, then you need enough oil for deep frying)

Method :

1) Heat oil in a pan. Place marinated fish and shredded ginger on the pan.

2) Close the lid and pan fry both sides until aromatic and cooked.

3) Dish out and serve with calamansi juice.

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Chicken Tempra (Re-post)

I have posted this recipe earlier when I cooked this for the last year Mid-autumn festival reunion dinner.  Since everybody liked it very much, I am planning to cook this for this Chinese New Year when I am back home to my mum's house for the celebration.  Then, it crossed my mind that I can actually re-post this for Sonia's blog event on Chinese New Year Delights 2013.

For those who have participated in Yummy Little Cooks's event on Malaysian Food Fest (Melaka Month), I am sure they are very familiar with this simple and yummy nyonya dish.  However, those who haven't try it, do give it a try and you will not regret!  And you will thank Cindy for this very delicious dish!

Ingredients :

- 1 whole chicken (washed and cut into pieces and marinated with jintan manis)

- 1 big onions (washed and sliced)
- 1 bombay onion (washed and sliced)
- garlic (finely chopped)
- ginger (washed and crushed)
- 2 bird's eye chilies (cili padi - chopped)
- cooking oil

Seasonings : (to taste)
- Fennel powder (jintan manis) - I used it to marinate the chicken

- Caramel sauce
- Soy sauce
- Salt
- Brown sugar (I used 5 tablespoons)
- Water (mixed with brown sugar, add enough water to cover the chicken and you would not regret cos' the gravy is very yummy)
- 1/2 cup of lime juice

Method :

 

1) Heat oil in a wok or pan. Fry onions till fragrant. Then, add ginger, garlic and chili. Fry until aromatic.

2) Add in marinated chicken and stir fry for a while.

3) Add in seasonings and water except lime juice. Cover and let it simmer over medium low heat until the chicken is cooked and tender.

4) Lastly, add lime juice. Stir and mix well.

5) Dish out and serve.

I am submitting this post to Chinese New Year Delights 2013  hosted by Sonia aka Nasi Lemak Lover.

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Snake Gourd (Pudalankai) Stir Fried with Salted Egg (Meatless Recipe)

Snake Gourd (or) Pudalankai (Tamil) is an excellent vegetable that can be used for an instant curry.

Health Benefits of Snakegourd (source : http://www.vegrecipes4u.com/health-benefits-of-snakegourd.html)
The health benefits of snake gourd are rather interesting. Snake gourd juice and leaves are often recommended by experts in natural and alternative medicine for treating some common ailments and problems. Snake gourd is mentioned in ancient Ayurvedic texts for its medicinal properties.

The snake gourd plant (trichosanthes anguina) is a tropical creeper and is usually grown over wooden lattice frames, and the gourds dangle down from a canopy of leaves. Snake gourd (also known as potlakaya, chichinda, padwal in Indian languages) is so-called because it looks like a snake, and can grow anywhere from a foot to six feet in length, sometimes curling in on itself if not stretched out with a stone (or other weight) tied to the end while it's growing. 

Belonging to the cucurbit or cucumber family (pumpkin, bottle gourd, ash gourd), snake gourd is widely grown in India, Sri Lanka, China, Thailand, Nigeria, as well as Australia.

These days a smaller variety of snakegourd is cultivated and widely available in India and in Indian grocery stores in the US. The pale green or dark green with light striped gourd, is bland, or has a slight sweetness, and is absorbent and cooks easily if tender and fresh.

Snakegourd is quite a popular vegetable in Indian cooking. It's rather bland taste makes it ideal for use with different spices. In North India, snakegourd is usually cooked in dals (lentil soups), while in South India, snakegourd is used in dry and gravy curries, soups, and raitas.

Snakegourd and Health Benefits
According to experts in natural remedies, snake gourd juice has been found effective in treating dandruff. The juice should be massaged into the scalp. This is an easy home remedy for dandruff.

Snakegourd leaves have been found useful in jaundice (hepatitis). An infusion prepared by boiling snake gourd leaves in water combined with an infusion prepared by boiling coriander seeds is given to treat jaundice.

Snake gourd-leaf juice has also been found to be useful in treating palpitations (irregular heartbeat).

Like other gourds such as bottlegourd and ridgegourd, snakegourd is very high in water content and has a cooling effect on the body, hence this summer vegetable that nature provides in such a timely manner helps in handling the summer heat.

Because of its high water content, snakegourd is low in calories, fat-free but filling, and great to include in weight-loss diets.

Snakegourd also contains a lot of fiber which can help keep your digestive tract healthy. The fiber is also helpful for those with diabetes.

Snakegourd is a good source of minerals like magnesium, calcium, and phosphorus.

For more info on snake gourd, have a look at the link here : http://www.vegrecipes4u.com/health-benefits-of-snakegourd.html
Recently, I chanced upon a snake gourd recipe from Wendy and this gives me an idea to cook it with egg. However, I stir fried it with salted egg and it is so yummylicious...  Thanks Wendy!

Ingredients :

- 1 snake gourd (skin brushed, cleaned, discard the centre seed and sliced)
- 2 eggs (mixed with salted egg)
- 1 salted egg 
- 1tsp of dried shrimps
- garlic
- salt and soy sauce to taste
- cooking oil


Method :

1) Heat oil in a wok and saute garlic and dried shrimps until aromatic.

2) Stir fry snake gourd until soft.

3) Then push the snake gourd to one side and add the egg mixture.

4) When the egg is half set, mix the snake gourd with the egg and stir.

5) Season with salt and soy sauce.

6) Serve warm.

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Stir-Fry Beans Sprout (Taugeh) with Chinese Sausage (Lap Cheong)

For those  who have been following my blog, I am sure you have come across my  recipe on beans sprout where I prepared Stir Fried Bean Sprouts(Taugeh) with Chinese Chives (Kuchai).  Well, here I am sharing with you  another simple taugeh dish with Chinese sausage.  Hope you like it.

Ingredients :

- 2 cups of beans sprout (washed)

- 1 Chinese sausage (washed, casing removed and cut)

- 1 piece of fishcake (washed and thinly sliced)

- 1 carrot (washed and shredded)

- 1 thumbsized of ginger and garlic (washed and smashed)

- Salt and soy sauce (to taste)

- 1 tbsp of cooking oil (not too much oil as the Chinese sausage itself has lots of fat)

Method :

1)  Heat oil in a wok.  Saute garlic and ginger till aromatic

2)  Add Chinese sausage, fishcake and carrot. Stir.

3)  Next, add taugeh and give a quick stir.

4) Season with salt and soy sauce.

5) Serve hot.

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