mdmchongkitchen

White Radish Soup with Pork Ribs and Chicken Feet

noreply@blogger.com (Swee Yee) — Sat, 24 Apr 2010 01:49:00 -0700

White Radish Soup with
Pork Ribs and Chicken Feet

Whenever Mdm Chong cooks this white radish soup, little Jane walks away at least a distance of 10 miles. Her action made me reminisce my past as I dislike very much the stinky smell released by white radish from the moment it was taken out from the refrigerator. It’s really STINK!

In spite of its pungency, white radish is contrary to belief has an extensive benefits which are good for health. Well, I am not going to elaborate how good it is, anyone out there who are keen to understand more about health benefits of white radish, you are welcome to check the below link.

http://www.ayushveda.com/dietfitness/health-benefits-of-radish/

This soup recipe is very simple to make as Mdm Chong excluded other commonly used ingredients like red dates, oysters and dried cuttlefish as she wanted to keep the soup taste to the simplest.

I sincerely hope you enjoy this recipe and have a try when you are in the mood of cooking.

Serving: Up to 6 person

Prep Time: 10 minutes

Cooking Time: At least 2 hours

Ingredients

1. 3 medium size white radish, cut into chunks

2. 6-8pcs pork ribs

3. 6-8pcs chicken feet (chopped off its nails)

4. 1 cube of chicken stock

5. Approximately 6 soup bowls of water

Prep Works

1. Wash and blanch both pork ribs and chicken feet in hot water for about 30 seconds. This is to remove any impurities on the skins. Discard hot water and rinse them with cold water to retain meats tenderness. Set them aside.

2. Peel off white radish’s skin and cut it into large chunks.

Mdm Chong’s Cooking Methods

1. Bring water to boil while preparing above steps. Add the blanched meats and white radish chunks into the boiled water.

2. Reduce heat to simmer and boil soup for at least 2 hours.

3. Dissolve the chicken stock with boiled soup. Add to taste before serving.

Deep Fried Pork Chops

noreply@blogger.com (Swee Yee) — Mon, 19 Apr 2010 04:29:00 -0700

Dear All My Malay Kawan-Kawan,

Deep Fried Pork Chops

First, please accept my sincere and in-advanced apologize and skip this content if you are reading this recipe.

I have been hesitating since last week whether to blog pork-related home cooking recipes as I feel it might be disrespectful to my Malay friends. So, I put aside Mdm Chong’s some recipes until my lately post because pork is commonly used cooking ingredient at my home or I should say more than 60% of recipes can’t run out of pork. Thus, I have no choice but to blog some pork-related recipes else my site will lack of contents. Once again, I am so sorry about that.

Today I am going to share a very simple yet delicious deep fried pork chops. Crucial parts to make this dish lie in the marinating time, heat control of cooking oil and 2 key ingredients to retain meats’ juiciness.

Okay! Let’s start…

Serving: up to 6 person

Prep Time: 10 minutes

Marinating Time: At least 2 hours

Cooking Time: 15 minutes

Ingredients:

- 6 cut pork chops

Ingredients used in marinating

- 1 soupspoon of light soy sauce

- ½ soupspoon of sweet soy sauce

- 2 tablespoon of brown sugar

- ½ tablespoon of pepper

- 1 soupspoon of vegetable oil

- 1 teaspoon of Ajinomoto

- 2 teaspoon of salt

- 4 soupspoon of cornstarch

- 1 egg

Prep Works:-

1. Cut pork chop into thin slices with approximately 1 cm thick.

2. Use back of knife to tenderize them by pounding both sides horizontally then vertically.

3. Marinate them with all ingredients except cornstarch and egg. Keep them in refrigerator and let meats to sit in for at least 2 hours so that they soak up more flavour and tenderize. You will see meats with deepen colour after marinating.

Mdm Chong's Cooking Methods:-

1. Before frying them, add in egg and cornstarch and mixed well. In doing so, the outer skin of the pork chop will be crispier and juices will be retained too.

2. Heat cooking oil over medium-high heat. Once oil turns hot, fry them with each side about 4-5 minute or until you see golden colour on the outside and able to poke through by chopstick or any sharp object.

Deep fried pork chops are now ready to serve!

Chinese Marinated Steamed Chicken Thighs

noreply@blogger.com (Swee Yee) — Mon, 12 Apr 2010 01:50:00 -0700

Chinese Marinated Steamed Chicken Thighs

Early in the morning, Mdm Chong and I went to wet market right off from the park where we usually do exercise. She bought two chicken thighs to make this signature dish for her lovely grandson and granddaughter, who both are “famous” with their pickiness in eating.

To ensure these two little kids get enough nutrition before theirs’ food preference mature, Mdm Chong will include small amount of new ingredients into her recipes such as red dates in this dish, in doing so, they will slowly accept new food unknowingly.

Okay, let’s start this easy-to-make recipe now!

Serving: up to 4 person

Prep & Cooking Time: 30 minutes

Ingredients

- 2 chicken thighs (skin-on)

- 1 handful of red dates

- Ginger, amount as desired

- ½ pickled turnip

- 1 teaspoon of salt

- 1 soupspoon of cornstarch

Prep Works

1. Chop chicken thighs into small bite size pieces.

2. Wash red dates and remove seeds. Slice them into thin slices.

3. Peel off ginger’s skin and slice them into thin slices.

4. Wash and slice pickled turnip into thin slices.

While preparing ingredients, you can heat the water in the steaming rack and this will help to shorten the entire cooking time.

Mdm Chong’s Cooking Methods

1. Place chopped chicken thighs, red dates, ginger and pickled turnip into a large bowl.

2. Pour salt and cornstarch into the bowl. By adding cornstarch (not diluted with water), it will give the chicken a smooth and velvet texture. Mix all ingredients evenly.

3. Steam it over high heat for about 20 minutes.

Chinese Marinated Steamed Chicken Thighs is now ready to serve!

Chap Ba Rang Fried Rice

noreply@blogger.com (Swee Yee) — Sat, 10 Apr 2010 10:35:00 -0700

Chap Ba Rang Fried Rice

Few days ago, Mdm Chong called me with an impatient voice complaining that she had not been seeing me and brother came home for family dinners over the past two weeks ( Mdm Chong, we wanted to tell you is not we do not want to spend quality time with you all but we just can’t afford to do that -- time kills us, not we kill time). Perhaps, the neglect of sitting down and having family dinner together seems to be a norm nowadays for teens and working adults who pretty much engage in solo or one-to-one activities like us. Even we manage to squeeze out certain times for a family dinner, it would be just another quick and no conversation so called “family’s time”.

Thus, this blog serves another important meaning to me is I promise to Mdm Chong no matter how busy I am now or in the future, I will make myself at least 3 to 4 days sit down and spend quality dinner time with you all.

Okay, enough for today’s short talk and back to blog title - Chap Ba Rang fried rice. This is one of Mdm Chong always made dishes whenever there is leftover cooked rice. We all named it “Chap Ba Rang”, also known as “All-in-One” fried rice because she can simply add anything in stock and turn it into a main meal to feed us.

Serving: up to 8 persons for a family of 4 (see, just too much leftover cooked rice we had)

Cooking Time: less than 10 minutes

Ingredients

- Leftover cooked rice

- Unfrozen mixed sausages and cut into small chunks, amount as desired

- 1-2 medium yellow onions, thinly sliced

- 6-8 cloves Garlic, chopped finely

- Pre-soaked dried shrimps, approximately ½ small bowl

- 1 teaspoon of salt

Mdm Chong’s Cooking Methods

1. Heat the cooking oil over high heat.

2. Add the pre-soaked dried shrimps and quick fry until they turn into golden colour. Scoop them out and keep aside for cooking later. This is to keep the crispiness of deep fried dried shrimps.

3. Reduce the heat to medium and add the mixed sausages, yellow onions and garlic into the wok and stir constantly until they all well cooked.

4. Pour cooked rice into the mixture in Step 3. Stir constantly until the rice is heated and the grain of rice are separated and mixed evenly with the mixture. Add in the deep fried dried shrimps and mix well.

5. Season with salt.

Chap Ba Rang fried rice is now ready to serve!