Salted Chinese Olive Fried Rice

Chinese olives taste different than Western olives. There is a hint of five spice and very little of the Mediterranean flavor tones. The olives come in two forms, canned with pits and dry packed. Not to be obvious, but if you get the canned ones, you will have to pit it yourself before you cook with them. The dry packed ones look more like a paste than individual olives. This combination of salted olives and rice is lovely marriage, the dry packed olives which is not as salty, more liquorice like complement the bland rice very well.




Ingredients:

1/3 lb. small fresh shrimp, shelled and diced
2 eggs
10 Chinese salted black olives - chopped
4 garlic - chopped
1/2 lb. ground pork
2 tsp. fish sauce
4 cups long grain cooked rice - preferably leftover
6-8 Thai chillies, cut into very thin rounds
1/3 cup vegetable oil
Cilantro sprigs

Method:

Heat the oil in a wok until it is hot, add the shrimp and stir fry until the color has become pink and cooked through. Remove from wok, leaving behind the oil and set aside.

Toss in the ground pork and garlic and stir-fry, breaking the pork into little bits as it cooks. When most of the pork has changed color, add the eggs and stir to combine. When eggs are set add in the chopped salted olives.

Loosen the grains of the leftover rice before tossing into the wok. Stir-fry for several minutes until the rice is well heated through and well mixed with the pork and olives. Add in the cooked shrimps and adjust the taste with fish sauce.

Garnish rice with cilantro sprigs and cut chillies.


Serves

Thai Green Curry

This Green Curry recipe features chicken but could also be prepared with beef, pork or fish. If sweet basil leaves are not available, you may substitute European basil, or leave it out altogether. I have included the recipe for the Green Curry Paste but the ready-mixed paste is just as good. I like the brand - Mae Ploy.



Ingredients:

For the Curry Paste:
4-6 jalapeno or 1/2 cup of thai green chillies
2 tbsp. chopped shallots
2 tsp. grated galangal
1 tsp. zest of one lime
2 tsp. chopped garlic
2 tbsp. chopped ginger
2 tbsp. grated lemongrass
1/2 tsp. cumin seeds - toasted
1/2 tsp. coriander seeds - toasted
1/2 tsp Salt
Ingredients for the curry:
2 cups sliced vegetables (eggplant, potato, broccoli, green or red peppers, etc.)
3/4 cup sliced Onion
1/2 lb chicken pieces - bite-sizes
1 tsp brown/palm sugar
2 tbsp. fish sauce
6 kaffir lime Leaves
4 stems of thai basil
1 can 400 ml coconut milk - Savoy brand
1 cup of water

Method:

If you wish to pound in the traditionally way, put Curry Paste ingredients in mortar. Pound with pestle until everything is mixed and ground thoroughly. Make sure there are no seeds left uncrushed. I do not own a mortar and pestle so i use the food processor, but if you have to use the blender, add in 1/2 cup oil to fasilitate movement for blending.

Green Curry:

Pour coconut milk into saucepan/wok and turn on medium heat. Stir until oil appears on the top.

Add green curry paste and chicken and stir until almost done.

Add vegetables, fish sauce, water, sugar and turn heat up and stir a little.

When everything is cooked, put in thai basil and kaffir lime leaves.

Serve with Jasmine Rice or Sticky Rice

Serves

Chicken Feet Salad

Although eating chicken feet is an acquired taste, those who love to eat chicken feet will swear by it. It is a delicacy in its own right. Chicken feet can be cooked in many ways. Popular ways of cooking chicken feet are deep frying it and then stew, most people prefer these fried chicken feet cos if well done, the bones can be removed from the skin easily at a monthful. However, I would like to share another not so common but healthy chicken feet dish. This is a popular delicacy and although it looks complicated, it can be prepared quite easily at home. It is an appetizer and is eaten cold. This dish need boneless chicken feet of which one has to be skillful to take out the bones from the feet but ready deboned chicken feet is available in the asian stores.





Ingredients:

300 gm boneless chicken feet

100 gm big onion (cut strips)

4 shallots (cut slices)

Seasoning

3 tbsp lime juice

2 tbsp sugar

2 tbsp fish sauce

6 chilli padi (chopped)

Garnishing

1 stalk of cilantro (cut finely)

cucumber (cut into strips)

2 red chillies (cut into strips)

Method:

Scald the chicken feet with boiling water, cool with cold water, then soak in ice water for 20 mins.

Drain off water, add in big onion, shallots and seasonings.

Mix well, Garnish with cilantro, cucumber & chilli strips.

Note:

To have your own chicken feet boned, get whole chicken feet that are fat and plump.

Clean them well and chop off the tips and claws.

Use a small sharp knife to ease out the skin. Do it slowly to prevent any breakage of the skin.

Steep deboned chicken feet with 1 tbsp kan sui in the fridge overnight.
Wash and drain well
Blanch the feet into a pot of boiling water for a few minutes.
Drain and plunge them straight into a big basin of ice-cold water.

Chicken In Pandan Leaves

In Malaysia, almost every kitchen garden which is the backyard, the ground by the road which is across the house or where ever there is soil, boasts a pandanus plant. The leaves of which are used in both savoury and sweet dishes. The flavor of Pandan is wholly unique and the taste is almost indescribable.The leaves impart a perfume flavor to the foods they contact and it does give this chicken dish it's signature.

BEFORE FRYING

AFTER FRYING

Ingredients:

1 lb diced chicken meat (i prefer chicken thighs)
Oil for deep-frying
40-50 pcs big pandan leaves, washed and wiped dried

Seasoning:
60 g shallots, chopped
30 g garlic, chopped
1 tablespoon lemongrass (white part only), grated

1 tablespoon galanga, grated(the original recipe calls for coriander roots)
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons fish gravy
1 teaspoon sugar
1 teaspoon tumeric powder
2 tablespoons honey
1 teaspoon black soy sauce

Method:

Marinate diced chicken meat with seasoning for 2-3 hours.

Wrap up chicken meat neatly with pandan leaves (refer below)

Heat up the oil for deep-frying, deep-fry the chicken till golden brown.

Dish and drain.

Serve hot and enjoy the aroma and flavor.

Note: Pandan chicken can also be wrapped and keep in the fridge. Deep-fry in hot oil before serving. It can also be baked for a more healthy way of cooking.

How to wrap:

Ground Pork and Holy Basil Paste

My friend Tahai from Thailand got me hooked on Holy Basil. She sent me a packet of Holy Basil chilly Paste and it was so good with Chicken. I was so happy that i found bottled ones and gave it a try with ground pork. Yes, this dish is delicious and easy.

Ingredients:

1 pound ground pork

1 bottle of Lee's Chilli Paste With Holy Basil

Method:

Heat oil and add in ground pork to brown.

Add in the chilli paste with holy basil and fry until well combined.

Serve with white rice

Serves