Lemongrass Chicken Soup

lemongrass chicken soupLemongrass smell a bit of lemony. The health benefits for Lemongrass will promote digestion, reduces stress, detoxifies the body and controls the cholesterol levels. Lemongrass is, therefore, one of the common ingredients used for Jamu Massage (Malay postnatal massage). As for in Asia cuisine, lemongrass is used it as a herbal ingredient and added aroma to food.

Lemongrass is a “warm” nature food and is believed to relieve symptoms of cold or flu after childbirth. It helps to dispel the wind, detox and cleansing the toxins from our body, control cholesterol level; revitalise health and absorb the necessary nutrition. It helps to reduce stress.

Ingredients:

  • 1 Kampong Chicken
  • 8 stalks Lemongrass
  • 120g of old ginger
  • 100g of galangal
  • A pot of water

Instructions:

Kampong Chicken rub with salt.

Smash ginger, galangal and then fry until it is slightly burned and fragrant

Boil water in a pot and put in all ingredients with high fire. Once boiled, turn to low heat and simmer for 1 hour.

* Use monkey head mushroom substitute chicken for vegetarian confinement meal

Pig Trotters Black Vinegar with PeanutsPig Trotters Black Vinegar with Peanuts

 Ingredients:

  • 1 Kg Pig Trotters
  • 500g whole ginger (washed and scrubbed, leave the skin on)
  • 500g large root of ginger sliced
  • 7 oz (200 g) Sugar/ Gula gula Melaka
  • 1 bottle of Black Vinegar / 22 fl oz (667 g)
  • 8 Cups of water
  • 1 Cup of raw peanuts (shelled)
  • 4 Tbsp sesame oil

Cooking Instructions:

Prepare overnight:
1. In a big pot bring 8 Cup of water to a boil. Lower the heat and add in the Black Vinegar, whole ginger, Palm sugar/Gula Melak. Cook for about 1 hour and let it sit overnight

The next day:
2. Briefly, cook the pork trotters in a big pot of boiling water to get rid of the “meaty” smell. Discard the water and set the pork feet and pork hocks aside

  1. Heat the sesame oil and add in the sliced ginger and stir-fry until fragrant. Add in Pig Trotters stir fry until they turn colour. Pour this into No. 1 and add in peanuts. Cook on low heat with lid on for at least one hour or until the Pig Trotters is tender

Chicken with Young Ginger

young ginger chicken with fungusIngredients:

  • 2 Chicken Thigh
  • 1 cup of shredded young ginger
  • ½ cup of fresh black fungus (cut into pieces)
  • ½ cup of sweet bean
  • 2 tbsp of chopped garlic
  • 3 tbsp of cooking oil
  • 4 tbsp of water

Seasoning ingredients

  • 1 tbsp of light soy sauce
  • 2 tbsp oyster sauce

Garnishes

½ cup of spring onion

Cooking Instructions:

  • Heat up the oil in the wok, fry garlic until fragrant, add chicken and water. Stir well until cooked.
  • Add ginger, black fungus and sweet beans and stir well. followed by the seasoning ingredients and stir to well mix.
  • Garnish with spring onion

* Use monkey head mushroom substitute chicken for vegetarian confinement meal

Braised pork with sea cucumber

Braised pork with sea cucumber Ingredients:

  • 1 Kg of pork cut into large chunks
  • 2Tbsp cooking oil
  • 1small onion finely chopped
  • 4cloves garlic finely chopped
  • 5stalks of green onions white part only; Reserved the greens for other use
  • Water
  • 8oz of sea cucumber – Cut into medium size pieces you can add more if you want

Seasonings:

  • 4Tbsp soy sauce
  • 4Tbsp dark soy sauce
  • 1/2tsp pepper
  • 3Tbsp Shao Xing wine
  • 1Tbsp oyster sauce
  • 1tsp of Chinese five-spice powder
  • About 15g of rock sugar

Garnishes:

  • Fresh Chinese parsley

Cooking Instructions

  1. Heat up 2 Tbsp of oil in a wok, fry the onion, garlic, and green onions. Add the marinated pork and briefly stir-fry until it is fragrant. Add in water just enough to cover the port and followed by all the seasoning ingredients. Turn fire to lower heat and let it simmer for about 45 minutes or until the pork is fork tender. Add soy sauce to taste. ith just hint of sweetness
  2. Finally, add the cut sea cucumber and cook in high fire and boiling for about 5 minutes, to allow sea cucumber to absorb all the flavour of the gravy around. Serve with rice on the side and garnish with fresh cilantro leaves