Ginger Chicken with Spring Onions

Here is a dish that I find very easy and also one of the fastest dishes to prepare. It goes very well with hot steamy rice or just eaten on its own.

Ingredients:

- 2 Chicken whole legs
- 6 sprigs of spring Onions
- 2 inch of young ginger (sliced thinly)
- 1 big onion
- 1 teaspoon of corn flour
- 2 tablespoon of light soya sauce
- 2 tablespoon of cooking oil
- 2 teaspoon of sesame oil
- 1 cup of water

Method:

A) Cut chicken into bite size and marinate with corn flour and soya sauce.
Set aside for 2 hours.

B) Slice young ginger, onion and cut spring onions into 2 inch lenght.

C) Heat oil in pan, add sesame oil and ginger and fry until fragrant then add sliced onions.

D) When onion is transparent add only the chicken into the pan and cook for 5 minutes stirring a few time.Add water and simmer on slow fire until chicken is tender and gravy is thick.

E) Add salt to taste and just before chicken is taken out add the spring onions and serve.

Chillie Fish Curry

Since I started blogging about food recently I had a few inquires from relatives as well as friends asking me for recipes. So I have decided to share some of the recipes that had been handed down to me by my late Mother In Law in hope that in the generations to come they too will be able to enjoy these dishes.


Now these recipes have been put together by loving hands thru the generations and the measurements of ingredients have never been documented, it just a little of this and a pinch of that and lastly a handful of love.


I think I'll start will one of the favorite of the family. Its called lovingly " Chillie Fish Curry" by us but its also known as Asam Pedas, or literally “sour spicy,”. This is a classic Malaysian dish. Ask any Malaysian – Malay, Chinese, or Indian–and you are bound to get various recipes for Assam Pedas. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying…






FISH CHILLIE CURRY

Ingredients

600gms Fish (promfret,mackerels or stingray)
10 ladies fingers
1 tomato (cut into wedges)
6 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 bunga kantan (quartered)(pink ginger flower)
2 long brinjals (cut into 2 inch and halfed)
Salt to taste
4 tablespoon Oil



I have included a picture of the ingredients






Spice Paste:

1 clove garlic
8 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)



Tamarind Juice:

1 1/4 cup of water
Tamarind pulp (size of a golf ball)



Method:strong>

a) Add ingredients for the spice paste into a food processor and grind.Set aside
b) In the meantime soak the tamarind pulp water for 15 minutes.
Squeeze the pulp to extract the flavor into the water.
Drain and save the tamarind juice..
c) Heat oil and fry the spice paste for until fragrant.
d) Add bunga kantan,daun kesum,brinjals,the tamarind juice and bring to boil.
e) Add the fish,tomato wedges and ladies fingers and bring to boil.
f) Taste for salt.
g) Simmer on low heat for 5 minutes or until the fish is cooked.
h) Serve hot.

So now be sure that there alot of hot steamy rice and enjoy.

+ Take Up Your Cross +

Everyone, yes everyone, has sorrowful mysteries in their lives. They may be sad things that happen to us or to those close to us, like the sickness of ourselves or our loved ones, the betrayals, the failures. Or they may be interior things that we find hard to explain, such as depression or hidden conflict of the heart. Our sorrowful mysteries will be different for each one of us and for each of us there will be events that will make a difference.

We show much of our self by the way we respond to such trails. Some of us imagine that some part could be undone by us and get stuck on that feeling of "If Only"; It should not have happened or it should not be like this and we just get stuck in a rut over this kinds of thoughts and allow the feeling of depression to set in.

Real success does not consist in getting it right all the time. Success is what we do with our failures.

Our Lord said: "Take Up Your Cross". It is not something we go looking for in faraway places. Sooner or later the Lord hands us a cross, and our job is to recognize it.