Saturday, 11 February 2017

Focusing on the Chicken Part 3

     Those who know me very well would know that I am devoted to lemongrass, and anything that has lemongrass as one of its properties. Lemongrass soap and lemongrass shampoo from Australia and New Zealand respectively are the little luxuries in my bathroom. Whenever hubby changes the bed linen, he would sprinkle drops of lemongrass oil onto the bed to delight his wifey. If lemongrass drinks are in the menu, I’d never fail to order them. And needless to say, I love lemongrass in my food too.
     
     This post is not only about my beloved lemongrass as the chicken saga continues. So I am sharing the recipe of a regular dish in my kitchen — Fiery Lemongrass Chicken.

The chicken, the trusty pestle n mortar and the 4 important ingredients

Fiery Lemongrass Chicken

Ingredients :
2 boneless chicken thighs (cut into pieces)
9 bird’s eye chili (less can be used for a less fiery dish)
3 cloves garlic
1 stalk lemongrass (pounded)
2 tbsp oil
3 tbsp water
1 tsp cornflour
1/2 tsp pepper
1/4 tsp dark soya sauce
1/4 tsp sesame seed oil
4 tbsp brown sugar
1 1/2 tbsp fish sauce
2 tbsp tom yam paste

Method :
  1. Season chicken with cornflour, pepper, dark soya sauce, sesame seed oil, half of the brown sugar, fish sauce and half of the tom yam paste. Leave to marinate for at least 1 hour.
  2. Heat oil in wok and stir fry the garlic, bird’s eye chili and pounded lemongrass with the remaining tom yam paste till aromatic.
  3. Add marinated chicken and the remaining brown sugar, toss till well-mixed and fry till golden brown.
  4. Add water and simmer until sauce has thickened. Serve hot.
This recipe was adapted from Minty’s Kitchen’s Thai Spicy Lemongrass Chicken     

     
My Fiery Lemongrass Chicken


     If you are wondering why fiery dishes are always featured in my kitchen, the answer is because I cook to please hubby, who enjoys spicy dishes. The spicier, the better, that’s his motto.

Wednesday, 8 February 2017

Focusing on the Chicken Part 2

     Continuing the focus on the chicken, I present to you one of my staples for brunch —- shredded chicken on wanton noodles. Many stalls selling wanton noodles would have this in their menu, but not all of them can dish up a delicious fare. In Ipoh, I have found three establishments that serve an excellent plate of shredded chicken on wanton noodles.

Restoran Tet Shin
27, Jalan Yau Tet Shin
     Fong Yee, a petite and sweet lady in her early 60s, has been selling wanton noodles since I was a little girl. She used to operate from another coffee shop a few streets away (opposite old Fohsan). Even if I neglect to specify that I do not want my noodles drenched in gravy, she can remember exactly the way I like my shredded chicken and mushroom wanton noodles. Her noodles are very springy and the shredded chicken is extremely well-marinated, with a tinge of cooking wine.
Fong Yee's extremely sedap noodles


Restoran & Kafe New Weng Fatt
1, Lebuh Taman Ipoh, Ipoh Garden South
     Mr. Lam’s wanton noodles stall is called Weng Kee Gopeng Mee. His father has a very famous wanton noodles stall in Old Town, and the family decided to spread their wings to this part of Ipoh. His shredded chicken gravy is a little gluey, but tasty nonetheless. Mr. Lam operates this stall from morning till night so this is the only stall from which I can have my shredded chicken wanton noodles day and night.
Mr. Lam's version of the noodles


Restoran Ko Pi Tim
2, Medan Ipoh 1D, Medan Ipoh Bestari

     Out of the three establishments, this is the most frequented because of its proximity to my parents’ place and there are many other noteworthy stalls here that interest my parents (who are not as zealous over shredded chicken wanton noodles as I am). The noodles are also cooked al-dente and when topped with the yummy combination of shredded chicken and mushroom, it makes me dig in with fervour. Unlike the other two stalls, this one also offers another firm favourite of mine — curry chicken with wanton noodles. If I can throw caution to the wind, I would order this every single occasion, but I restrain myself for fear of clogging up my arteries with the scrumptious curry.
I order this toong ku kai see noodles at least once  week.

The incredibly delicious curry chicken noodles, which I only get to enjoy once in a blue moon

Friday, 3 February 2017

Focusing on the Chicken Part 1

     In celebration of the Year of the Rooster, I'm dedicating all my posts this month to the plucky fowl. Hopefully, I won't be accused of talking cock. 

     Chicken was the centrepiece in one of my recent new dishes. Since hubby enjoyed it so much, I'm sharing this easy recipe, and it will remind me to cook it again soon.

Colourful dish of Fiery Chicken Cubes



Fiery Chicken Cubes

Ingredients :
300g chicken fillet (cut into cubes)
3 cloves of garlic
1 onion
6 dried chillies (I used 9, because hubby loves it 
        extra spicy)
20g young ginger (cut into thin slices)
1 egg (lightly beaten)
2 tbsp cornflour
1 tbsp potato flour
1/4 tsp salt
1 tbsp sugar
1 tbsp sesame seed oil
1/4 tsp pepper
1 1/2 tbsp oyster sauce
1/2 tsp dark soya sauce
1/2 tsp shaoxing wine
2 tbsp oil
6 tbsp water

Method :
1. Season chicken fillet with salt, 1/2 tbsp sesame seed oil, pepper, 1/2 tbsp oyster sauce and dark soya sauce. Leave to marinate for 1 hour.
2. Add beaten egg to the marinated chicken. Toss in the flour mixture.
3. Deep fry the chicken cubes till lightly golden brown. Dish out and drain well.
4. Saute garlic, onion, ginger and dried chillies with the oil and the remaining sesame seed oil.
5. Add sugar, the remaining oyster sauce, the shaoxing wine and the water. Mix well.
6. Pour in the pre-fried chicken cubes and give it a quick toss. Serve hot.

This recipe was adapted from Amy Beh's Cubed Chicken with Spicy Chillies.


Monday, 30 January 2017

Experimenting With Reunion Dishes

     Hubby was away in Kelantan for several days. Needless to say, I missed him a lot and was also worried about him, as the flood situation there was worsening. Praise God for journeying with him and bringing him home safely. 
     As Chinese New Year was only two days away and I was already on holiday, I decided to prepare a simple reunion dinner for the two of us. They were both new recipes in my kitchen so I decided to spice things up a little by giving the two dishes glamorous names.
Golden Balls of Prosperity
     Golden Balls of Prosperity are actually marinated minced pork and shallots rolled into little balls, before being dipped into beaten egg, coated with breadcrumbs and deep-fried. These balls were a great hit with hubby.
Abundant Treasures in the foreground
     Abundant Treasures is, in reality, a common vegetarian dish served during Chinese New Year and other occasions. The treasures include vermicelli, mushrooms, long cabbage, black moss (fatt choy) and dried beancurd skin, all of which are braised with oyster sauce and fermented bean curd (nam yue).

     It was not an elaborate reunion dinner but it meant a lot to me to have hubby back home again, and enjoying my cooking. Gong Xi Fa Cai, darling!

Sunday, 22 January 2017

Enjoying Delicious Food And Reasonable Prices In A Cosy Ambience

This post should have been written one and a half years ago, to share this wondrous gem with more people. I have been spreading the word by mouth and even taking dear friends to dine there. I have also given it a 5-star rating in my TripAdvisor review. Now it's time to rave about it in my blog.
Maiale is located at 5, Jalan Datuk Yeoh Cheng Lee
     
Delicate greens on the frontage of Maiale

Business hours for all to see

The cosy interior


     Owned and run by a young couple, Maiale brings pasta with a difference to Ipoh. If you are expecting the ordinary bolognese, you'll be sorely disappointed. Chef Sato has many unique concoctions up his sleeve and brings even the ordinary bolognese or aglio olio to a higher tastier level.  I find myself returning and returning and returning...to try out all his different pasta concoctions with Japanese touches.
     My mum and I had a sumptuous Sunday lunch here today. We chose to have their Pranzo Set A, starting off with their creamy mushroom soup. It was served with scrumptious bread and bun, lovingly made by Chef Sato and his sweet wife, ZeAnn. As you slurp the soup, you can smell the aroma of the mushrooms, and you are assured that only the finest ingredients have been used. We also love the vinegar and olive oil dip for the breads.
The starter
     
We both chose to have the Scallop Aglio OIio today. Twirling the strands of freshly made spaghetti and savouring every mouthful, we marvelled at how sweet the scallops are. Unlike aglio olios served at some restaurants, Maiale's version is not oily but had the right balance of everything.
The main course and my cup of Earl Grey (also included in the set lunch)
     
Whenever we dine at Maiale, dessert is another much-anticipated course as their desserts are to-die-for. Mum opted for their panna cotta today. Panna cotta is the Italian version of custard. Having had their tiramisu on the previous occasion, my choice of dessert today was their semifreddo, an Italian ice cream. Mum's spoon kept making its way over to my mango, passionfruit and raspberry semifreddo!
Panna cotta with fruit sauce (pic taken on another visit)

The heavenly dessert of semifreddo with tomato jam
     To think that Maiale's main dishes start and end with pasta would be doing the restaurant a grave injustice. I once tried their wagyu beef (can't remember the name of the dish) and was impressed. A friend, who has been there, highly recommends their grilled sakura pork with pineapple sauce. The name "Maiale", by the way, is the Italian word for "pig". Hence, you will find plenty of porky pasta dishes here and loads of cute piggy decor around. We, Ipoh folks, are so blessed to have such delicious food at reasonable prices.

Adorable piggies climbing the stairs, all lovingly knitted by ZeAnn's mum

Happy piggies bought from Chiangmai 










My favourite tomato gratin soup on another occasion


For vegetarians, this Portobello Mushroom pasta is excellent!

Seafood Aglio Olio is in Maiale's dinner menu
           
Maiale's pasta with sakura pork in sesame cream will delight any oink oink fan

                                   
                                          Mentaiko Cream pasta...simply yummylicious


A slice of Maiale's tiramisu for dessert
Houjicha creme brûlée in a cute glass egg cup

Sunday, 1 January 2017

Enthusing Over "Real British Food" In Ipoh

     
Maria's is open daily from 5 to 11.30 p.m., except Mondays.
     Upon Lee Lean’s recommendation, we chose to dine at Maria’s SteakCafe at Greentown Business Centre for our regular meet-up. Unlike many eateries that have mushroomed up and soon dwindled away, Maria’s has been loyally serving Ipoh folk for about 16 years. It was the result of a couple’s dream to share good food with the people. Maria Tan and her late husband, Philip, picked up kitchen secrets from their travels around the world, and set up this eatery in the early 2000s. Maria’s now has two branches in KL.
     Browsing through the dog-eared menu (proof of how long this establishment has been in the business, and how popular it is), I was torn between two British favourites --- Fish And Chips and Bangers And Mash. I was attracted to the Fish And Chips because they use grouper, instead of dory. Fabian helped me to make up my mind when he ordered Bangers And Mash. When in doubt where British fare is concerned, ape the English gentleman! Derrick too decided to follow suit. Although Lee Lean usually favours Maria’s famous steaks, she opted for the Fish And Chips for a change. She generously let me have a taste, and it was really good. I’m definitely ordering this the next time round. Having said that, the Bangers And Mash was also extremely tasty.
Derrick's Mushroom Soup...simply heavenly!

Lamb and veal sausages for my Bangers And Mash (love the little pot of mustard)

Lee Lean's Fish And Chips was incredibly yummy


     I can now understand why Fabian was so excited when he first ate at Maria’s. He calls the food served there “real British food”, giving him a genuine taste of home. I too now know exactly where to go when I am missing the United Kingdom. Ah, if only they serve my favourite Toad In The Hole as well!
The beauties of the evening

Our charming Princes

A toast to a Fabulous New Year and to our friendship!

Saturday, 31 December 2016

Treasuring and Toasting to a Thirty Two-Year-Old Friendship

          Separated by 10,452 km and busy with the demands of our everyday activities, my best friend and I rarely get to enjoy our heart-to-heart chats. The last time we met up was two and a half years ago. But whenever we come together again, “it’s always amazing how we seem to pick up from where we last met like it was yesterday” (her exact words).
    
Siew Ee and I are actually pretty different in many aspects. She is devoted to the furry felines while I absolutely abhor them. She’s a very talented artist whereas even a seven-year-old can draw a better picture than I can. She’s stylish, fashionable and has both the looks and stature of a model. I, on the other hand, dress more conservatively and am never up-to-date where fashion is concerned. She swooned over Andre Agassi back in the 1990s but I drooled over lesser known local badminton stars like Kwan Yoke Meng and Soo Beng Kiang. She enjoys green tea latte and matcha cakes, both of which I shun. Despite our differences, we complement each other well and can talk for hours without ever running out of topics. My parents used to marvel at how long our phone conversations could be, even after six hours together at school. 
     For our tertiary studies, we were both in the United Kingdom, albeit in different cities and sponsored by different scholarships. We met up and she introduced me to a dashing friend of hers (now husband), Satvinder. Upon graduation, they stayed on in the UK whereas I had to fulfil my teaching contract back in Malaysia.
Sat, Siew Ee and I at Victoria Station, London 
     Through the years, we have always kept in contact, even before the era of Facebook. Technology has, of course, made things much easier. I can still remember how I excitedly struggled with my first e-mail in 1996, which was to Siew Ee. Every time she returned to Malaysia for a visit, we would make it a point to meet up, regardless of how short a time we had. There was once she was back for her beloved grandmother’s wake, and even at such a difficult time, we managed to sneak out for tea.
     I’ve had the pleasure of meeting and falling in love, first, with Arianna, and later, with Arisha as well.
Meeting 6-month-old Arianna in June 2010

Meeting 6-month-old Arisha in December 2012
Siew Ee’s two angels are very different in character but they love each other to bits, and that kind of reminds me of the bond I share with their mama. We love and accept each other, warts and all.
     
     
     Two days before 2016 ended, Siew Ee and I were reunited for an afternoon. She was at my hairdresser’s for a perm. Oblivious to everyone there, we were chatting, giggling and poking fun at each other. Later, we went back to her house, where Arianna was waiting. Arisha, unfortunately, was having a nap. We went to the nearby Petit Mary Patisserie for tea and they were both pleased with the cakes. I had such a fabulous time getting to know Arianna better and regaling her with stories of her mama.
Adorable Arianna poses with our food

Cheeky little angel obliged me when I told her to lick all the cream

Auntie Ai Ling and her little darling

     When it was time for me to drag myself away from them, Arianna was clinging to me, trying to elicit a promise from me to visit her in the UK next. I will find myself missing, not only her mama, but cheeky Arianna as well. How I wish I could have spent time with sweet Arisha too!

     A bond that has been cultivated for thirty two years, and is still going strong, is not something trivial. So here’s a toast to our wonderful friendship, which I treasure dearly, and may we have many more years to come. Cheers, Siew Ee, and Happy New Year!
My best friend and I in 2014

My best friend and I in 2016