Sliced Pork Porridge

Ingredients

• 200 g pork - sliced thin
• 2 inch ginger - julienne

     Marinade (A)

• 1 tsp light soy sauce
• 1/2 tsp rice wine
• 2 tsp corn flour
• dash of pepper

    Refer to Basic Porridge recipe for other ingredients 

Method

1. Marinate pork in (A) for 15 minutes
2. Refer to Basic Porridge recipe to make the porridge. 
3. Add ginger and pork. 
4. Stir and cook for further 5 minutes or till pork is cooked.

KashRating: 5 stars

Simple Chicken Broth

Note:

• Can be used with 
  • Porridge
• 
  

Ingredients

• 1.5 kg chicken bone (I used chicken carcass)
• water

   Method

1. Wash chicken.
2. Put into a deep pot.
3. Add enough water to submerge the bones.
4. Bring it to a rapid boil.
5. Reduce heat to lowest setting. 
6. Simmer this way for an hour. Stir occasionally.
7. Occasionally, skim off the scum from the surface.
8. Remove the bones and pour broth through a wire mesh strainer.
9. Leave the broth for about 10 minutes for sediments to sink.
10. Slowly strain again into another pot, avoiding the sediments at the bottom

KashRating: 

Basic Porridge

Note:

• Ratio of rice to water is 1:15. One cup of rice needs at least 15 cups of water.
• Preparing rice
  
  • Method 1 (soak)
    • Rinse rice not more than twice (unless dirty)
    • Soak rice for 1 to 3 hours. 
    • Drain water. Add a little oil and salt. Mix properly.
    • Leave for about 20-30 minutes
  • Method 2 (freeze)
    • Rinse rice not more than twice (unless dirty)
    • Drain water. Add a little oil and salt. Mix properly.
    • Freeze rice overnight or until frozen
    • Use frozen rice. Do not thaw
• Try not to rinse rice more than twice, unless dirty. Starch is needed.
• Oil is added to drained rice to prevent porridge from bubbling over
• Keep stirring initially to prevent rice from sticking to the bottom of the pot.
• Later, stir once a while to prevent porridge from burning.
• You can add other ingredients to the basic porridge to make other varieties like fish, chicken, pork.. Add and simmer a few minutes before serving.

Ingredients (for 4 people)

• 1 cup rice
• 15 cups of water (or broth)
• 1 1/2 cube chicken stock (if not using broth)

      Garnishing

• scallions - chop
• ginger - julienned

      (Optional)

• 1 salted egg (boiled and peeled)
• 1 century egg

Method

1. Prepare the rice using Method 1 or Method 2. Please refer to note above for methods,
2. Bring water or broth to a rapid boil. 
3. If not using broth, add chicken cube and stir to dissolve.
4. Add prepared rice.  
5. Keep stirring to prevent rice from sticking to bottom of pot.
6. Boil rapidly for 10 minutes.
7. Lower heat to the lowest setting
8. Simmer for 1 to 2 hours. Stir once a while to prevent porridge from sticking and burnt at the bottom of pot.
9. If need to add water, please add boiling water.
10. Optional (stir and cook awhile after adding)
    1. Add salted egg
    2. Add century egg
11. Season with salt and pepper.
12. Serve in bowls and drizzle some light soy sauce and sesame oil in each bowl.

KashRating: 5 stars

Ketchup Chicken

Ingredients

• 3 whole legs (remove skin, cut into pieces)
• 1 carrot - cut into chunks
• 2 onions - quartered

      (A) Mix

• 6 tbsp ketchup
• 3 tsp sugar
• 1/2 tsp salt
• 1 cup water

Method

1. Marinate chicken in a little bit of corn flour. Keep covered in fridge for about 1 hour
2. 1 tbsp oil, Medium low heat. Stir fry onions till fragrant
3. Add chicken and carrot. Stir fry for about 1 minute
4. Add (A). Bring to boil
5. Lower heat and simmer covered for about 20 minutes
6. Remove cover and simmer till liquid thicker.
7. Serve hot

KashRating: 5 stars

Simple Ayam Masak Kicap (Malay style)

Ingredients

• 3 whole legs (remove skin, cut into pieces)
• a little turmeric powder
• 1 medium sized onion - sliced
• 1 clove garlic - crushed
• 4 cili padi (more if you prefer) - sliced
• 1 red chili - sliced

      (A) Mix

• 1 tbsp oyster sauce
• 2 tbsp dark soya sauce
• 1 tbsp chili sauce (preferably Lingam's)
• 1 tbsp tomato sauce 
• 2 tbsp water
• salt, sugar to taste

Method

1. Marinate chicken in a little bit of turmeric powder and salt. Keep covered in fridge for about 1 hour
2. Method 1
   • Deep fry chicken
   • Set aside
3. Method 2
   • Add 2 tbsp oil
   • Stir fry chicken pieces
   • Cover, but stir once a while until chicken cooked
   • Set aside
4. 2 tbsp oil, Medium low heat. Stir fry onion, garlic, red chili and cili padi till fragrant.
5. Add (A)
6. When boil, lower heat and add chicken. 
7. Stir till chicken is coated properly.
8. Add water if needed.

KashRating: 5 stars

Steam Fish

Ingredients

• Fish - kurau slice/siakap/bawal...
• scallion
• ginger - julienned

(A)

• 4 tbsp light soy sauce
• 2 tbsp chinese cooking wine
• 2 tbsp water
• 1/4 tsp sesame oil
• dash of pepper
• 2 tbsp rock sugar powder

Method

1. Brush some oil on heat proof plate
2. Place fish on plate.
3. Cover with ginger and white part of scallion
4. Steam high for 8-10 minutes 
5. Discard water, ginger and scallion.
6. Add a little oil in wok. Stir fry julienned ginger.
7. Add (A)
8. Boil
9. Pour onto fish

Note:

1. Make sure water is boiling first before steaming.     

KashRating: 5 stars