Soya Sauce Chicken

Soya Sauce Chicken is another easy to make old comfort food kinda dish. You can easily increase the portions and make extra for freezing. The dish does taste a lot better the next day.

You can serve it with plain rice or some boiled bee hoon (thin rice noodles).

Ingredients

500 grams – Chicken thigh. Remove the skin and all visible fat, cut into medium-sized pieces. Wash thoroughly.
150 grams – Shallots. Sliced thinly
50 grams – Ginger. Sliced thinly
6 – Garlic cloves. Sliced thinly.
2 pieces Star Anise
1 piece Cinnamon Stick
2 tablespoons – Dark Soya Sauce (Thick)
2 tablespoons – Dark Soya Sauce
150 mls – Water
Oil

Directions

a. Heat a tablespoon of oil on high and brown the chicken. Set aside.
b. Heat about 1 tablespoon of oil and fry the shallots till lightly brown.
c. Add the chicken and fry for a few minutes.
d. Add all remaining ingredients.
e. Bring to the boil for about 2 minutes.
f. Lower the heat and simmer till about 2/3 of the fluids are absorbed, around 20 – 25 minutes.
g. Serve.

Laksa Pasta

Laksa Pasta - Everyone makes it with Laksa Pesto. So I decided to make mine the 'traditional' way.... I have made this a few times. Its painfully easy to make and very very tasty.

Ingredients

200 grams Linguini or Angel Hair spaghetti – cooked according to pack
300 grams Prawns – shelled and cleaned.
300 grams Mackerel Fish – skinned and cut into bites pieces
Fish cake - sliced
Tofu puffs (Tau Pok) – sliced
1 pack of Enoki mushrooms - cut-off the roots
Quail eggs – hardboiled and shelled
1 bundle of Laksa leaves – pluck the best leaves, chopped finely
2 Red chillies – deseeded and finely sliced
200 grams of Laksa Paste (you can use a ready made paste if you want or use the recipe below).
Corn flour
Oil for frying
200 mls Coconut milk (to make it healthier you may replace half of the coconut milk with unsweetened fresh soy milk)
Salt to taste

Directions
1. Season the prawn and fish with salt, pepper and toss in corn starch and fry till lightly golden brown

2. Heat wok with about 2 tablespoon of oil from frying the seafood

3. Fry the laksa paste till really fragrant and the oil separates

4. Add the coconut milk, laksa leaves, salt and simmer till half reduced

5. Add the quail eggs and tofu puff. Toss.

6. Add the fried prawns and fish. Toss.

7. Add the pasta. Toss.

8. Serve hot, garnished with Enoki mushrooms and a sprinking of chopped laksa leaves.

Laksa Paste

1 teaspoon - shrimp paste (or balachan powder)

4 pieces – dried chilli 1 thumb sized piece – fresh turmeric
2 pieces – Lemongrass (use only the white part)
2 pieces – Small Onions, chopped

4 cloves – Garlic, chopped

4 pieces – Buah keras (candlenut)
2-3 tablespoons – Cooking oil
3 thumb sized pieces – Galangal, chopped
50 grams – Dried shrimp, soaked

1. Grind to a smooth paste.
2. Can be kept frozen till use.