Braised Chicken Wings with Spring Onion

Last weekend I went marketing at Box Hill Market, I realized the price for the old ginger has double! It is pricing at $49.99 per kg and I bought a piece of old ginger at AUD $20!! 

It has been a while since I last  posted my cooking on chicken, love this braised chicken wings. Hope my son will learn and come to love the chicken dishes because of this braised chicken wings. I'm adapting the recipe from Carol.

Recipe adapted from Carol 不藏私料理厨房

Ingredients:
12 chicken wings, boil and rinse
8 spring onions, cut into small length
8 pcs of ginger
3 clovers of garlic, cut into half

Seasoning:
2 tbsp Chinese rice wine
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tsp sugar
a dash of pepper
150ml stock or water

Method:

1. Heat the wok with 3 tbsp cooking oil. Add sliced ginger and garlic, stir fry until fragrant. Add in chicken wings. Turn the heat to medium, stir fry the chicken wings until it is slightly golden brown, add the spring onion, stir fry for another 1-2 mins.

2. Add the water or stock, add all the seasoning, mix well. Stir fry for another 2 mins. 

3. Take the chicken wings out from wok and place it into a clay pot, cover up and let it braised until the gravy thicken. About 20 mins. 

4. Serve hot with rice.

Purple Sweet Potato Ondeh Ondeh

This is a snack which I long wanting to make. Is difficult to find purple sweet potato here, I have been searching for it for sometimes until I nearly give up. However, one day when I pass through an Asian Groceries shop, here it is...sitting together with the big piles of golden sweet potato with a big sign in front said "purple". It is my first time seeing purple sweet potato with white skin and purple inner. In Singapore, I always use the purple sweet potato which is slimmer with purple skin and purple inner. As you know, I still can't find the freshly grated coconut so I'm using the frozen shredded coconut. 

I'm using the recipe adapted from Anncoo Journal's beautiful Ondeh Ondeh.  Thank you for sharing the recipe. The texture of the ondeh ondeh is chewy and it has the tasty palm sugar explode in our mouth :D Is indeed lovely!

Recipe adapted from Anncoo Journal

Ingredients:

160g glutinous rice flour

10g tapioca flour

120g purple sweet potato, steam and mash

80-100g pandan water (boil 300g water with some pandan leaves)

150g gula melaka (palm sugar, diced)

200g frozen shredded coconut

Method:

1. Steam the frozen shredded coconut with 1/4 tsp salt for 10 mins. set aside.

2. Mix glutinous rice flour, tapioca flour and mash purple sweet potato together, slowly add 80g pandan water, knead into a smooth dough. If dough too dry add a little more pandan water or add a little more flour if it is too wet. (This depends on the water contain of the purple sweet potato)

3. Pinch dough into small ball, slightly press flat and fill in the gula melaka. Roll it into a smooth ball.

4. Bring a pot of water to boil and drop the little dough balls in it. When they float to the surface, let it boil for another 2-3 mins.

5. Remove them with a slotted spoon and shake off excess water.

6. Roll the cooked glutinous balls over the shredded coconut.

Taiwanese Style Braised Pork on Rice (Lu Rou Fan) 滷肉饭

I should admit that I'm cooking lot of pork dishes lately, yes the weather here is so cold and we have to eat lot of meat to keep warm :) I saw a Taiwanese blogger (金山茶）cooking this dish and I know how delicious this dish is as I always order it if I happen to drop in a Taiwanese restaurant. 

 金山茶 has listed the measurement for the ingredients but not for the seasoning, I know the reasons behind it as it is up to you to fix the seasoning which best suit your family. Therefore, I'm listing down the seasoning which is the best for my family. This Taiwanese Style Braised Pork on rice is sweet and not as salty as the Tau Yu Bak which I made weeks ago. The main ingredient here which bring out the flavour of this dish is the sugarcane rock sugar. For my son he loves this braised pork on rice better than Tau Yu Bak!  For me, I thumb up for this dish too, oh no...have to burn more fat :D 

Recipe adapted from 金山茶
Ingredients:
400g pork belly with fat but skin off, cut into small cubes, boil and rinse with cold water
1/2 onion, sliced
5 mushrooms, minced or cut into small
3 hard boiled eggs
vegetables 

Seasoning:
3 tbsp of cooking oil
2 heaps tbsp of sugarcane rock sugar
5 cloves of garlic, minced
2 slices of ginger, cut into length
2 cinnamon sticks
3-4 star aniseed
4 tbsp Chinese cooking wine
3 tbsp dark soy sauce
2 tbsp light soy sauce
400ml stock (used water from boiling sweet corns)

Method:
1. Heat wok with oil, add garlic, stir fry until it turns brown, take out and set aside.
2. Place the sugarcane rock sugar into the wok, turn to low fire, fry until the sugar turn slightly brown, add pork cubes, stir fry until the pork turn brown. 
3. Add fried garlic and ginger. Add mushroom and the remaining seasoning. Add stock. Cooking until the stock boiling, add in hard boiled eggs. 
4. Turn the heat to low, cooking for another 45 mins or until the pork tender and gravy thicken. (is good to have some gravy as it is yummy to go with rice)