Old favourite

The Star Malaysia - Star2 - - FOOD -

I mIss my mother-in-law’s dish called HongKay. It’s also my hus­band’s favourite dish which his mum used to pre­pare for fes­ti­vals.

I am try­ing to get the recipe for this tasty dish. I hope you can oblige. – mrs ChenKhengCheong

Here’s a recipe for you.

Fra­grant Braised Chicken

3 tbsp co­rian­der pow­der ( ke­tum­bar) 1 tsp pep­per 20 shal­lots 6 cloves gar­lic 5-6 thin slices of galan­gal 3cm gin­ger, sliced 2 tbsp pre­served soy­bean paste ( tau cheong) 3 tbsp oil 2 tbsp sesame oil 1 chicken (1.5kg), chopped into bite-size

pieces ¾ cup wa­ter Sea­son­ing Salt and sugar to taste 1 tbsp light soy sauce Gar­nish­ing 2 sprigs co­rian­der leaves Blend shal­lots, gar­lic, gin­ger and galan­gal in a blender with a bit of wa­ter added un­til mix­ture is smooth.

Heat oil and sesame oil in a wok and fry blended in­gre­di­ents, co­rian­der pow­der and pep­per. Add pre­served soy­bean paste and sauté well un­til fra­grant.

Add chicken and fry un­til meat is firm. Pour in wa­ter, stir well and bring to a boil. Re­duce the heat and sim­mer over a gen­tle low heat for 35-40 min­utes or un­til chicken is cooked and the gravy is re­duced. Add sea­son­ing to taste.

Gar­nish with co­rian­der leaves. What is Hong Kong flour and how do I use it? – Yo­geswary

Hong Kong flour is a highly bleached allpur­pose flour. You use Hong Kong flour in the mak­ing of pau, so that the pau will turn out whiter than if you use nor­mal plain flour.

Should you use it for cakes, the cake will have a fine tex­ture and a ten­der crumb.

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