Method 1. Japanese cucumber washed and scrub with baking soda and cut into slices 2. Heat sesame oil in pan and add in minced garlic to fry in low flame 3. Off flame then add in FengHe soy sauce,rice vinegar ,sugar and chilli oil flakes to mix well 4. When sauce is cooled add in cucumber slices to toss well 5. Chill for a nice cold side dish
Pig trotter & Ginger vinegar stew is one of traditional confinement dishes for new mothers. It helps to keep the mother’s body warm & expel wind after labor. It is one of my favourite dish during my confinement days too. The pig’s trotter are so tender and succulent after many hours of cooking in the tasty sweet black vinegar. There are many different ways of preparing this dish, I am going to use my mother’s way today. The steps are not complicated. Anyway, you don’t need to be a new mother to enjoy this nostalgic Pig trotter & ginger vinegar stew. 🙂
(Serving for 6-8pax) Recipe by Taglicious’s mum
1.8kg pig trotters (2 pcs of pig’s front feet)
750ml sweetened black vinegar (I used Feng He Garden’s black vinegar)
3-4 tablespoons sesame oil
400g old ginger
8 hard boiled eggs
Salt to taste (optional)
Blanch the pig trotters with hot boiling water and wash it clean with tap water. Set aside.
Use a large casserole or claypot to sauteed the gingers with sesame oil for 5 mins or till frangrance.
Add in 750 ml sweetened black vinegar & 300 ml water and bring it to boil.
Add in the pig trotters and simmer under low fire for 2 hrs.
Add in hard boiled eggs and simmer under low fire for another 30 mins and it it ready to serve.
Request the butcher for pig’s front legs as it is more meaty.
For confinement, you can cook the black vinegar with ginger & sesame oil 1-2 weeks before for stronger flavor.
Ingredients -Fish with middle bone ( chop to small chunks) 400g -Feng He Garden Black Bean paste 2tsp -Ginger/garlic/chilli padi (minced) -Feng He Harden Dark Sauce 2 to 3tsp -Ghee Hiang Sesame Oil 2tsp -Feng He Garden Light Soy Sauce (Drizzle) -Hua Tiao Chiew (Drizzle) -Scallions & Chilli for garnish
Method: 1. Marinade fish w salt n pepper n wine. Shallow fry the fish n set aside. 2. Fry black bean paste/ garlic/chilli padi/ ginger till fragrant, add in fish, drizzle soya sauce n wine around the side of the pan, gv a few stir, add in Feng He Garden Dark sauce and water, bring to a simmer over low med heat. 3. Add sugar and pepper, taste test the flavour to ur liking. Lastly, add in cornflour solution n stir. Drizzle in sesame oil before serving. 4. Serve n enjoy!
Ingredients: – Bitter gourd – 2 Chicken thighs and drumsticks – 4 Cloves of chopped garlic Seasoning: – 3 tbsp Ghee Hiang Pure Sesame Oil (Red Label) – 1 tbsp Feng He Garden Black Bean – Mykuali Salted Fish Paste (Optional) Method: 1. Cut chicken and bitter gourd into pieces. 2. Marinate the chicken with 3 tbsp Ghee Hiang Pure Sesame Oil (Red Label) and 1 tbsp Feng He Garden Black Bean for 30 minutes before cooking. 3. Heat wok with Ghee Hiang Pure Sesame Oil (you may use other oil, I prefer to eat and cook healthily for my family so I will use Ghee Hiang Pure Sesame Oil), saute garlic until golden brown. 4. Add in meat, continue cooking for 5 min, add in bitter gourd, cover with lid and boil in low heat until dry up. 5. Continue to cook in low heat with a little water if the bitter gourd is not ready to serve. 6. Add in Salted Fish Paste before it serves to enhance the flavor.
3 Cups Chicken dish is one of the Taiwanese cuisine. The 3 main ingredients to whip out this dish are Chinese Wine, Sesame Oil & Soy Sauce. 3 cups doesn’t mean you have to put 3 cups of the ingredients each. As long as we follow the ratio 1:1:1 correctly, you will be able to whip out this dish easily at home in 30 mins. The authentic taiwanese 三杯鸡 calls for basil leaves too, It helps to bring out the superb aroma and minty taste to this dish. This 三杯鸡 best to serve with a bowl of steamy rice.
Heavenly! Best to go with a bowl of steam rice. Yum~
3 Cups Chicken – 三杯鸡 Serving for 2 pax Recipe reference from Wennie
Ingredients A: 3 big chicken drumsticks 8 cloves garlic 4 sliced ginger 2 tablespoon GH sesame oil 1 Cup Thai Basil leaves 3 stalks Chili Padi (Optional. Omit it if you can’t take spicy) Ingredients B: 2 tablespoon FHG Soy Sauce 2 tablespoon ShaoXing wine (or any cooking wine) 1 tablespoon FHG Dark Sauce (optional, to achieve nicer color to the dish) Pot used: 18 cm Le Creuset round Dutch oven
Steps: Heat up your pan till hot. Sauteed the garlic, ginger with sesame oil till fragrance. Add in the chicken and pan fried it till brown. Add in the sauce (Soy sauce, Dark sauce & Wine) and mix well. Bring the pot to boil. Once boil, cover the pot with lids and simmer it for 15 mins under low fire. By then, the sauce should be thicken, Add in the basil leaves & chili padi and cook for another 1 min. Dish up to serve with rice! (Note: If your sauce is still watery, you can thicken it with a little starch)
Note: You can use any chicken parts for this dish. Thai Basil leaves can be found in wet markets, supermarket like Sheng Siong. FHG stands for Feng He Garden & GH stands for Ghee Hiang. You can get their sauce online and enjoy free delivery with every $50 orders. Here is the link. Disclaimer: I didn’t have any referral fee for their products. If you don’t have FHG & GH sauces, Please use those you have in your pantry. Do join me at my Facebook page Taglicious