Chilli Chicken

IMPORTANT NOTE: This dish is very high in salicylates!


Ingredients:

1. 5 red chilli pepper (seeds removed)
2. 1 garlic clove (skin removed)
3. 10 shallots (skin removed)
4. 6 large old potatoes (skin peeled and cut into chunks)
5. 8 drumsticks (with skin) (seasoned with sea-salt)
6. Sea-salt
7. 2 cups of chicken broth
8. Sunflower oil

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1. Blend the red chilli pepper, garlic and shallots together until they form a paste. Set aside.

2. Heat a wok on high heat.

3. Drizzle some sunflower oil.

4. Once the oil is heated up, add the potatoes and cook until browned. Scoop up and set aside.

5. Heat a clay pot on medium heat.

6. Drizzle some sunflower oil.

7. Then add the blended paste and stir it continuously until a fragrant aroma wafts from the mixture and it has turned into a darker shade of colour.

8. Add the drumsticks, cooked potatoes and chicken broth.

9. Turn to low heat and allow to simmer for about an hour.

10. Scoop up onto serving dish and serve hot with rice.

Bon appétit!

PS: I could only take about two spoonful of this dish. This is a major GERD trigger for me. Two spoonful is better than none!

Gluten-Free Baked Rice Cakes With Shallot Filling

I've been experimenting with a few gluten-free recipes. This is one of them.

Ingredients:

1. 200gm of rice flour
2. 1/4 cup sunflower oil
3. 1/4 warm water
4. Sea-salt
5. Thinly sliced shallots (about 10)

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1. In a large mixing bowl, mix the rice flour, sea-salt (it's up to you how tasty you want it to be), sunflower oil and warm water.

2. Knead until it is a smooth dough (it won't be as firm as wheat bread dough). If it's too soggy, add more rice flour.

3. Divide the whole dough into roughly 8 smaller balls.

4. Flatten it.

5. Take about a tablespoon of the shallots and place on flattened rice dough.

6. Fold the dough up and seal it.

7. Lightly flatten it.

8. Repeat the same procedure for the remaining dough.

9. Preheat oven to 200C.

10. Line a baking tray with baking paper.

11. Bake for about 1/2 hour or until light golden brown.

12. It will be crispy on the outside and moist and soft on the inside.

Bon appétit!

The Rice Pot Fried Spaghetti

Ingredients:

1. 500gm of spaghetti (Size - n5) (Boiled it until it is at a 'just soften state'. If it is too soft, the fried noodles dish will result in a horrible slush.)
2. 200gm of minced chicken (Seasoned with sea-salt)
3. 3 medium sized carrots (Outer layer removed and sliced into thin long strips)
4. 4 celery sticks (Peeled with a peeler and then chopped into small pieces)
5. 1/2 a clove of garlic (Cut into thin strips)
6. 3 shallots (Cut into thin strips)
7. Sea-salt
8. Soft brown sugar
9. Sunflower oil

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1. Switch on the rice pot and pour about 4 tablespoons of sunflower oil and add the garlic and shallots into the rice pot.

2. Stir fry until fragrant and slightly browned.

3. Add the minced chicken and stir fry until 90% cooked. Break up the minced chicken until broken into tiny pieces.

4. Add the carrots and celery.

5. Mix altogether and cook for about 5 minutes with lid closed.

6. Then add the spaghetti, a dash of soft brown sugar and sea-salt. Mix well and stir fry for about another 10 minutes.

7. Once it is done, scoop up onto serving dish.

8. Serve warm.

Bon appétit!

The Rice Pot Version of Fried Beehoon with Chayote, Minced Chicken & Salted Duck Egg

Ingredients:

1. 500gm of minced chicken (seasoned with sea-salt and sunflower oil)
2. 2 medium sized chayote (skin peeled and sliced into long, thin strips)
3. 1/2 bulb of garlic (sliced into thin slices)
4. Shallots (sliced into thin slices)
5. 500gm beehoon (Soak in a bowl of water to soften. Once beehoon is softened, drain water away and set aside.)
6. 1 salted duck egg
7. Sunflower oil
8. Sea-salt
9. 1/4 cup of filtered water

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1. Pour 2 tablespoons of sunflower oil into the already heated rice pot.

2. Add the garlic and shallots and fry until they turn slightly brown.

3. Add the minced chicken and cook until it is about 85% cooked.

4. Break the minced chicken into tiny pieces and add the chayote.

5. Close the lid for about 10 minutes until chayote is softened.

6. Mix chayote and minced chicken together.

7. Add the softened beehoon and 1/4 cup of filtered water.

8. Add some sea-salt and break the salted duck egg over the beehoon.

9. Mix and fry everything until egg is cooked.

10. Scoop up onto serving plate and serve warm.

Bon appétit!

Notes:

1. Beehoon is also known as vermicelli or vermicelli noodles or rice noodles.

2. Here is the link to my post on how to make home-made salted duck eggs. Click on HOME-MADE SALTED DUCK EGGS.

3. If you want to just have stir fried minced chicken and chayote, here's the link to my post. Click on STIR FRIED CHAYOTE & MINCED CHICKEN.

Home-Made Chicken Noodle Soup

A. Soup

Ingredients:

1. 1 whole free-range skinless chicken (cut into 4 equal parts)
2. 3 large old potatoes (skin peeled and cut into 4 equal parts)
3. 2 medium sized carrots (skin peeled and cut into 4 equal parts)
4. Filtered water
5. Sea-salt

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1. Put all ingredients above in a large pot (about 5L) . Make sure the chicken is submerged in the water.

2. Add about 1 teaspoon of sea-salt.

3. Boil for 2 hours.

B. The Noodles

Ingredients:

1. 200gm of organic brown rice noodles

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1. Soak the noodles in a bowl of filtered water (room temperature).

2. Once the noodles have softened, pour away the water, divide it into half and set it aside.

C. The Vegetable

Ingredients:

1. 200gm of organic choy sum leafy vegetable

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1. Wash the vegetable and slice into 3cm in length.

2. Once the soup has boiled, soak the vegetables in the soup for about 5 minutes.

3. Scoop up the vegetables.

D. The Dish

1. Take half of the noodles, a fistful of choy sum vegetables and place in a bowl.

2. Tear some of the chicken meat, scoop some potatoes and carrots into the bowl.

3. Lastly, fill the bowl up with the soup.

4. Garnish with some fried garlic/shallots.

Bon appétit!

Evelyn's Home-Made 'Mee Mamak Goreng'

Back in the days when I could eat all sorts of food from all sorts of places, my family and I would many times eat at this famous Mamak shop, called Dawood (operated and owned by Indian-Muslims). Malaysia being a country with diverse race and religion, has all sorts of eateries. And the Mamak eateries are one of them.

To read more about the Mamak eateries culture in Malaysia, clink on LINK.

We used to order the briyani rice with mutton and beef curry which was rich in spices! (I am salivating now, reminiscing all of the wonderful food!) We also had the mee mamak goreng which is fried yellow noodles with potatoes, bean curd, seafood, a variety of sauces and of course spices!

Gone are the days when I can gorge on spices. I can't even smell them now. Thus, I've made many amendments to the 'mee mamak goreng' so that I am still able to satisfy the cravings which come and torment my mind (and tummy)!

Ingredients:

1. 500gm of spaghetti (Boiled till at a 'just soften state'. If it is too soft, the fried noodles dish will result in a horrible mess. It will be like eating slush.)
2. 3 large, old potatoes (skinned and cut into cubes)
3. 200gm of minced chicken (seasoned with sea-salt)
4. 200gm of prawns (seasoned with sea-salt and soft brown sugar)
5. A bunch of choy sum leafy vegetable (washed and cut into strips of about 3cm long)
6. 4 shallots (cut into thin strips)
7. 1/2 a clove of garlic (cut into think strips)
8. Sea-salt
9. Soft brown sugar
10. Sunflower oil

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1. Heat a wok. Once it is hot, pour about 4 tablespoons of sunflower oil.

2. Add the sliced shallots and garlic. Stir fry until fragrant and slightly browned.

3. Add the potatoes and cover with lid and turn the heat to medium low. Once the potatoes have softened, add the minced chicken.

4. Once the minced chicken is cooked, break the minced chicken into small pieces.

5. Add the prawns and vegetables. Stir fry until prawns are cooked and the vegetable is softened. Stir the whole dish together.

6. Add the spaghetti and mix the whole dish thoroughly. Stir fry for about 5 minutes.

7. Once it is done, scoop up onto serving plate.

8. Serve warm.

Bon appétit!

Steamed Red Snapper

Ingredients:

1. 1 red snapper
2. 1/2 teaspoon sea-salt
3. 1 teaspoon soft brown sugar
4. 3 tablespoons sunflower oil
5. Pepper (optional)
6. Chives (sliced into small pieces)
7. Garlic (4 cloves, minced)
8. 3 shallots (sliced into thin slices)
9. 10 tablespoons of warm water.

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1. Wash fish thoroughly.

2. Place in a large dish.

3. Season with sea-salt, soft brown sugar and sunflower oil.

4. Pour the chives, minced garlic and shallots onto the fish.

5. Pour in the 10 tablespoons of water.

6. Place in steamer for 45 minutes.

7. Serve hot with warm rice.

Bon appétit!

This was one BIG fish! But totally yummy-licious!

Instant Noodles!

I am sure the title caught your attention. I mean instant noodles for people like me = instant DEATH! Haha!

Every time I walk past shopping aisles which are screaming with packages of instant noodles, I feel frustrated. Many days when I am too exhausted to cook, I wish that I could just boil a packet of instant noodles and EAT!

So I came up with a simple recipe which requires minimal fuss (though it is not INSTANT!).

Ingredients:

1. 250gm of spaghetti
2. A pot of water
3. Sea-salt
4. Brown sugar
5. Sunflower oil
6. Fried garlic/shallots (for garnishing purposes)

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1. Heat a pot of boiling water. Sprinkle some sea-salt.

2. Once the water is boiling, add the spaghetti and stir the pasta constantly.

3. In a large bowl, pour some sea-salt, brown sugar and sunflower oil.

4. Once the spaghetti has softened, scoop it up immediately into the large bowl.

5. Stir the spaghetti until the sea-salt, brown sugar and sunflower oil are mixed evenly with the spaghetti.

6. Garnish with some fried garlic/shallots.

Bon appétit!

I was too hungry and only remembered to take a picture after eating a few mouthfuls! Thus, the disappearance of the garnishing! Hehe....

The whole process roughly takes about 1/2 hour. And that is INSTANT to someone like me!!! Happy experimenting with this dish!

Low-Salicylate Fried Rice

Ingredients:

1. 3 cups of sushi rice
2. 1 clove of garlic and a handful of shallots (sliced thinly)
3. 4 eggs
4. Sunflower oil
5. Sea-salt
6. Brown sugar

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1. Boil the sushi rice and set aside to cool.
*(Alternatively, you could boil the rice the day before and keep it in the freezer.)

2. Heat the wok.

3. Pour the sunflower oil into the heated wok.

4. Add the sliced garlic and shallots and fry until slightly browned.

5. Add the rice to the wok and break the 4 eggs onto the rice.

6. Mix the eggs thoroughly with the rice.

7. Add sea-salt and brown sugar to taste.

8. Scoop onto serving plate.

9. Serve hot.

Bon appétit!

Low-Salicylate Fried Rice

Ingredients:

1. 500gm of minced chicken (marinate with sea-salt)
2. 500 gm of french beans (cut into small pieces)
3. 1/2 clove of garlic (sliced thinly)
4. 6 shallots (sliced thinly)
5. 3 tablespoons of sunflower oil
6. Sea-salt
7. 4 cups of sushi rice

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1. Cook the sushi rice and set aside to cool.
*Alternatively, you can boil the rice on the day before and keep it in the freezer overnight.

2. Heat the wok and pour the sunflower oil into it.

3. Add the sliced garlic and shallots and stir fry until slightly brown.

4. Add the minced chicken and cook it until it is almost thoroughly cooked. Break up the chicken into fine pieces.

5. Add the french beans and stir the dish until the minced chicken is thoroughly cooked, slightly browned and the french beans slightly softened.

6. Add the rice and mix all the ingredients until they are well blended.

7. Add sea-salt to taste.

8. Scoop onto a large serving plate.

9. Serve while piping hot!

Bon appétit!

Low-Salicylate Taufu Dish

Ingredients:

1. 900gm of soft taufu
2. 300gm of minced chicken (marinate with sea-salt and sunflower oil)
3. 500gm of prawns (de-shelled) (marinate with sea-salt and sugar)
4. A handful of garlic (chopped into very fine pieces)
5. A handful of shallots (chopped into very thin slices)
6. 3 tablespoons of sunflower oil
7. Sea-salt and brown sugar

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1. Heat wok with sunflower oil.

2. Add the chopped garlic and sliced shallots and fry until slightly browned.

3. Add the minced chicken and cook until almost half cooked.

4. Add the prawns and cook until the chicken and prawns are fully cooked.

5. Break the minced chicken into pieces.

6. Add the tofu and stir until everything is thoroughly mixed up.

7. Allow the dish to boil and then allow it to simmer for another 10 to 15 minutes with the lid on.

8. Scoop it up onto a large bowl and serve while piping hot.

Bon appétit!

Low-Salicylate Fried Noodles

Ingredients:

1. 500gm of fettuccine (I can take only the Barilla brand)
2. 200gm of prawns (seasoned with sea-salt)
3. 300gm of minced chicken (seasoned with sea-salt)
4. 2 chicken liver
5. 300gm of mung bean sprouts
6. A handful of garlic and shallots (cut into thin slices)
7. 2 tablespoons of sunflower oil
8. Sea-salt
9. Brown sugar

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Put fettuccine into a pot of boiling water. Add some salt to the water. Boil until soften. Drain the water. Leave fettuccine aside.

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4 large eggs (to be cooked separately)
I made omelet and tore them into pieces to garnish the fried noodles.

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1. Pour the oil into a heated wok or pot.

2. Add the garlic and shallots and stir until slightly browned.

3. Add the minced chicken and liver and fry until almost well-done.

4. Then add the prawns and mung bean sprouts.

5. Fry until prawns are cooked and bean sprouts are softened.

6. Add the fettuccine.

7. Then add the sea-salt and brown sugar to taste.

8. Mix all ingredients throughly and stir-fry for another 5 minutes.

9. Once it is done, scoop the noodles up onto a large plate and garnish with the omelet.

10. Serve warm.

Bon appétit!