Q's K Tui Chor (Chicken Drumstick Vinegar)

Very commonly we heard about Tu Kah Chor in hokkien. But does any one think about K Tui Chor instead?  Went we start subsitute the non halal ingredient with halal, then alot more people out there can enjoy the

chinese dishes. I sure you will agreed with me.  Anyway here is the ingredients you need to prepare this dish.

Ingredients

12nos Chicken Drumstick

375ml Black Vinegar (1 small bottle)

500ml Water

150gm Brown Sugar

250gm Old Ginger wash clean with skin on and smashed

2 tbsp Light Soya Sauce

Methods

1. Fried old ginger with 2 tbsp sesame oil till fragrant and golden brown in colour

2. Add in black vinegar and let it simmer for 10 minutes

3. Add in brown sugar and water. Bring it to boil

4. Add in chicken, simmer till is is soft and tender in low fire.

5. It is best serve when over night.

Q's Ayam Ponteh

This is a nyonya dish and I have substitute it with chicken instead.  Those who use to this dish will know the actual main ingredient of this dish. You will need the following ingredient.





Ingredients
1 no chicken cut 16 pcs
6 tablespoons cooking oil
110g shallot
30g garlic
2 tablespoons preserved bean paste (tau cheo)
10 dried shiitake mushrooms, soaked and quartered
1ltr water
3 potatoes, peeled and quartered
50g gula melaka
1 teaspoon salt, or to taste

Method
Heat the oil to sauté the shallot and garlic paste until fragrant. Add the bean paste and fry until the oil starts to separate. Add the chicken if using and fry for 5 minutes. Add the mushrooms and water, and bring to a boil. Lower heat and simmer for 20 minutes before adding chicken. Continue simmering until chicken and chicken are tender, adding the potatoes.

Q's Prawn Capitan

We use to eat is ayam capitan but let try prawn capitan instead and here is the ingredient you need.








Ingredients
750g large prawns
1 tomato, quartered
3 tbsp oil
1 onion, sliced
2 stalks lemon grass, lightly smashed

Blend
2cm piece fresh turmeric
3 candlenuts (buah keras)
0.5 tsp belacan granules
110 gm shallots
10gm garlic

Mixed
4 tbsp chilli boh
1 tbsp fish curry powder
½ cup thick coconut milk
1 cup thin coconut milk
3 tbsp lime powder
T salt to taste

Method
Heat oil in wok. Fry onion, lemon grass, and ground ingredients untill fragrant. Add a little thick coconut milk Tstir well once in between frying. Pour in thin coconut milk and cook in medium heat. Add prawns and remaining thick coconut milk and tomato. Cook till prawn turn to red and th gravy thicken.

Q's Ayam Masak Asam

I follow the recipe for Babi Masak Asam but substitute it with chicken and the rest of the ingredients remain the same.






You will need 1 whole chicken about 1.5 kg cut to 16 pcs, 5 tbsp cooking oil, 2 tbsp tamarind paste mixed with 300 ml water, 2 tbsp sugar, 1 tsp dark soya sauce, 1 tsp fine salt and 1 tsp black pepper.  Blended 110 gm shallots, 1 gm garlic, 2 tbsp coriander powder and 2 tbsp preserved soya bean paste.
Cooking methods heat oil in wok and saute blended ingredient till fragrant.  Then add chicken and fry till all mixed with blended ingredient.  Add in the rest of the ingredient and simmer in reduce heat till chicken tender.

Q's Cheesy Bake Fish

Commonly in menus, it stated as Bake Cheese Rice, or Chicken, Prawn, Crab, Oyster.  Well, I try applying the same method with fish fillet.







Ingredient / Method:
500 gm dory wash, drain dry and cut to chunky.  Pan fried fillet with flour till golden brown. Remove and place it in the baking pan. Topped it with tomato paste & puree and also cheese.  Bake in 200 degree Celsius for 20 minutes.  Remove and serve hot.

:o)

Q's Ayam Rempah Goreng Berkuah

Boring with fried chicken, so I turn it to Ayam Rempah Goreng Berkuah.  Like what people use to say, cooking is sure fun.







Ingredient:
1 kg chicken cut 16 pcs wash and drain dry. 3 tbsp meat curry powder, 1 tbsp kurma powder and seasoning.  200 ml coconut milk, 1 tsp jintan manis and 1 tsp biji sawi.

Methods:
Season the chicken with the ingredient overnight. Fried the chicken and remove to side.  Stir fried jintan manis and biji sawi till fragrant. Add in the chicken and mixed well. Add in 100 ml water and bring to boil.  Then add in the 200 ml coconut milk and cook in low  fire till chicken cook and gravy thicken.

Nice to eat with bread or steam rice.

:o)

Q's Chicken Roll ("Lor K")

This is famous among Chinese Community.  But the dish they are having is "Lor Bak" which is one of the non-halal dish.
I have substitute it with chicken fillet and instead of eating the the corn starch gravy and chili sauce, I use white radish pickle.


Ingredient:
500 gm chicken fillet, 1 no egg, 100 gm shredded carrot, 3 tbsp light soya sauce, 1 tsp black pepper powder and 1tsp seasoning. 1 pc of bean curd sheet cut eight.
Methods:
Drain dry the chicken fillet and seasoning with rest of the ingredient. Take a pc of the bean curd sheet, place 2 tbsp of the mixture at the centre.  Roll the bean curd sheet tightly.  Heat-up wok with oil for frying. turn down heat to medium and fried the roll till golden brown. Remove leave it to cold. Cut chunky stripe and serve with white radish pickle.

:o)

Coffee Rum Cake (Halal)

Normally when we heard of rum cake, the first thing that strike our mind is it is non-halal.  Well this is a Halal version of Coffee Rum Cake.
You can find the recipe from any recipe book but substitute the Rum with Rum Essence.