Steamed Chicken with CEKUR dipping sauce

 To serve  4-5:

Free-range Chicken (about 1.5 kg) 

Preparing the chicken

• Prepare the steamer. Boil the water.
• Blanch the chopped chicken (in the same water to be use for steaming - convenient). This cleans off the scum.
• Marinate the chicken with the ginger sauce and corn flour for 2 hours.  
• Dish out the chicken into the steaming tray. Ensure it is spread out in one layer.
• Steam for 15 minutes in boiling water.
• Pour into plate, garnish with coriander leaf or chopped spring onions. Sprinkle some white pepper. Serve.

Preparation for the Cekur Dipping Sauce

• 50g chopped cekur roots
• 2 small green chili, sliced
• 3 tbsp cooking oil
• 1/2 cup water
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tsp salt or taste
• 1/2 tsp sugar or taste

Method

Heat oil in a saucepan, add in chopped cekur and garlic, sauté till aroma. Add in water, bring to boil. Add in all seasonings, and continue to simmer till slightly thicken. Serve.

Notes:

Cekur is one type of local ginger, widely use in Malay cooking,  you can read more here.

Simple Kimchi

I really love this Kimchi...easy to made.....  if you are looking something simple... try this!

Ingredients:

2 medium size napa cabbages (about 8 pounds)

1-1/4 cups coarse sea salt (less if using finer salt)

6 cups water

1 Korean radish, mu (about 1-1/2 pounds)

1 tablespoon coarse sea salt

5 - 7 scallions, roughly chopped

Seasoning:

1 cup gochugaru (Korean red chili pepper flakes)   

1/3 cup saeujeot (salted shrimp), finely minced

4 tablespoons myulchiaekjeot (fish sauce)

1/4 cup minced garlic

2 teaspoons finely grated ginger

1 tablespoon sugar

large bowls 

large colanders

kitchen gloves

airtight container

Methods:

1. Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-inches).

2.   Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.

3.   Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.

4.    Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.

5.    Rinse the salted cabbage three times and drain to remove excess water.

6.    In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the the kimchi in an airtight container(s) or a jar(s). Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. 

7.   Leave the kimchi out in room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.

Credited recipe from Korean Bapsang

Warm Spinach salad

This version  spinach salad can easily be made into a meal by adding chopped cooked chicken, turkey, or even fish or tofu. Chopped egg is also a classic option. If you want more vegetables, mushrooms and red pepper work especially well.

Ingredients:

• 1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
• 4 pieces of thick-cut bacon or 6 pieces thin cut (about 150 grams), chopped
• ¼ cup minced onion
• 1 clove garlic
• 2 Tablespoons cider vinegar 
• A pinch of salt
• Two pinches of pepper2 teaspoons worth sugar substitute

Preparation:

1. Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.
2. Chop the bacon and fry until crisp. Remove with slotted spoon and drain on paper towels.
3. If you like a lightly dressed salad, leave about 2 Tablespoons of the bacon fat in the pan. If you want more dressing, leave more fat and then balance it with more vinegar and a bit more sweetener. (This dressing is a sweet and sour sort of thing.)
4. Cook the onion in the fat for 2-3 minutes, and then add the garlic - cook for 15-30 seconds or until it is starting to be fragrant. Be careful not to brown the garlic or it will get bitter.
5. Add the vinegar, and scrape up the brown bits in the pan. (The vinegar will seem potent, but it mellows quickly with the heat and sweetener.) Add the salt, pepper, and sweetener. Stir to dissolve, and pour the dressing over the spinach.
6. Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with bacon bits and other toppings as desired.

Lentil Soup

INGREDIENTS

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Slow-roasted tomatoes with olives and capers

Ingredients (serves 4)

• 4 roma tomatoes, halved lengthways
• 175g vine sweet minicaps (baby capsicums)
• 1/3 cup mixed olives
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary leaves
• 2 teaspoons baby capers, drained, rinsed

Method

1. Preheat oven to 160°C/140°C fan-forced. Place tomato, capsicums and olives, in a single layer, in a large baking dish. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened. Sprinkle with capers. Serve.

Notes & tips

• Serve with roast chicken.