Monday, 20 October 2014

Thai Acacia Omelette ไข่เจียวชะอม Khai Jeow Cha Om

It is really nice to go wet market with someone as knowledgeable as Alan from Travelling Foodie.   Despite me being much older, I am like a baby with zero knowledge on a lot of fruits and vegetable available in Tekka Market.

We were on our last stop when he spotted Acacia.  I guess this herb is only available in either Golden Mile Complex or Tekka Market.   Alan was waving the bunch of Acacia and saying it doesn't smell nice but taste really good but my sense of smell was already numbed by the mutton, beef and seafood and thus I couldn't detect.  



After coming home, and giving this a good rinse, I can detect a not so pleasant smell from this herb, as what Alan said, it smells like petai.  It is not the pungent smell of Rue.  Personally I think it has a milder scent of petai.

For more information on Acacia, I suggest you hop over to Alan's blog as he gave a really comprehensive information on this dish Thai Acacia Omelette ไข่เจียวชะอม Khai Jeow Cha Om.  




Findings: I was a little worried that my kids don't like it as they don't like petai.  Surprisingly, after cooking, the smell totally evaporated.  The additional of onion gives it a sweet taste to it.

Overall, my family enjoyed this alot.

Guess if I ever visit Tekka market, this will be the herb that I will look out for.  

Today's adventure is really fun.  I gained so much knowledge learning from Alan.  Thanks for bringing me out. :)  and sharing with me this wonderful recipe.

What you need:

2 bunches of Cha Om
5 eggs
1 onion, sliced thinly
1 red chilli, sliced thinly
1 tbsp fish sauce
1 pinch of salt
1 pinch of sugar
1 tbsp cooking oil

Method:

Pluck out only the leaves and tender shoots.  (beware of thorns)  Wash well and drained.

Crack eggs into a bowl and add in fish sauce, salt and sugar.  Beat to combine.  Add in the Cha Om leaves and mix well.

Heat wok until very hot, add oil and sautee onion until soft.

Add in egg mixture and swirl pan round to even out the egg.

Scatter cut chillies.

Cook until golden brown and flip over and cook the other side until golden.

Using the spatula, cut the omelette into quarters.  

Serve hot with rice.




Cheers!





Thursday, 16 October 2014

Soya Sauce Chicken 酱油鸡

Though Soya Sauce Chicken is not a hot favourite with my hubby or the kids as they like Roasted Chicken much more.  So being the minority, I hardly get to eat this.

My favourite Soya Sauce Chicken is from either Upper Cross Street or from Toa Payoh and they are getting more and more expensive by the months.

Initially I thought this is hard to achieve at home and after researching on this, I decided to give it a shot.

I don't buy whole chicken as I can't handle them.  Putting my hand inside a chicken to ensure it is clean, is not really my cup of tea.  So chicken thigh is what my family had to make do with.



Findings: I have modified the recipe from the source recipe as I find that it simply cannot achieve what I visualized a Soya Sauce Chicken to be and I am glad that I did it.

That is why cooking is much more forgiving than baking.

Am so happy that hubby and kid said it is nice.  I too think I didn't do too badly.

What you need:

3 big chicken thighs
6 slices of ginger
3 clove garlic
10g rock sugar (adjust accordingly later)
10 tbsp of light soya sauce
2 tbsp of dark soya sauce

Method:

Wash chicken.  Drained.

Heat a wok until very hot and add in 2 tbsp of oil.

Add ginger, garlic and chicken.

Sear the chicken until the skin turned yellow.

Add in rock sugar, soya sauces and water.  Water should cover the chicken.

Now bring to a boil and then lower down to simmer.  Turning the chicken every 5 mins.

After 20 mins, turn off heat.  Let the chicken sit in the sauce for an hour.

Turn on the heat again and lower to a simmer, and continue to drench the chicken with the sauce for about another 20 mins and cooked.





Friday, 10 October 2014

Salted Egg Yolk Chicken

With salted eggs on hand, it is time to make Salted Egg Yolk Chicken.  I first taste Salted Egg Yolk with Pork but since I don't have pork on hand, I shall shall chicken.

This is definitely a high calorie dish so doubt we can eat this too often. hehehe.


Findings: This time round, I omitted the chillies because I am afraid of the heat as my girl don't like spicy food but for my next attempt, I will definitely add in some chillies to enhance the taste.  
Source : Table for 2 or more

What you need:

2 pieces chicken breast – remove skin and fat and cut into 1” chunks
½ tsp salt
Dash of pepper
1 egg white
½ cup cornstarch


Method:

Pat dry chicken with paper towel. Mix chicken with salt and pepper. Then put in egg white. Marinate for an hour. Coat the chicken pieces with cornstarch. 


Deep try chicken until golden brown. Remove and drain oil on paper towel.

Sauce:

2 tbsp butter
2 sprigs curry leaves, remove from stem, leaves only
1 red chili – sliced thinly
2 cloves garlic – finely chopped
3 salted egg yolks, steamed and mashed
2 tbsp evaporated milk
1 tsp oil

 tsp salt
½ tsp sugar


Method:

In wok, on medium heat, put in oil and butter. When butter has melted, put in sliced chili, garlic and curry leaves. When they are fragrant, put in mashed egg yolks, with spatula, try to flatten the yolks into the oil and cook until it look bubbly and fragrant. 


Turn heat to low and put in milk, salt and sugar. Turn heat to high and cook until very bubbly. Put in chicken and toss until well coated. Dish out and serve.