Spinach in Superior Broth

11.9.2012 

Nourishing and heartwarming

SPINACH WITH DRIED SCALLOPS AND SHRIMPS IN SUPERIOR BROTH (makes 5-6 servings)

350g - 400g spinach, washed

5-6 cloves garlic, flattened

1 tbsp white baits

1 tbsp anchovies

1 tbsp dried scallops

2 tbsp dried shrimps

½ tbsp oyster sauce

¼ tsp salt

1 tbsp wolfberries

1.25l - 1.5l water / chicken stock

1 century egg (optional), diced

3 Chinese black mushrooms (optional), soaked

2 tbsp peanut oil

Method

Rinse the spinach leaves thoroughly and peel away the fibrous strings from the stems. Then submerge them in salted water until required.

Peel the garlic and flattened them with a knife. Then soak the wolfberries in water until they are plumped. Drain and set aside. Rinse the dried scallops, dried shrimps and white baits.

To make the superior stock, heat some oil in the wok to stir-fry the garlic, dried scallops, dried shrimps, anchovies and white baits together for 2 minutes. When they turn slightly golden, add water / stock and bring it to the boil. Simmer over medium to high heat for about 15-20 minutes until flavours come together and all the dried seafood is soft.

Add oyster sauce and salt to the broth. Tip in the spinach and cook over high heat for 5-7 minutes or until tender. Be careful not to overcook them. Lastly, stir in the wolfberries and diced century egg. Simmer for an additional 1 minutes.

Serve immediately while it's still hot.

Malaysian Chicken Curry

9.3.2012

Who can resist curry and potatoes?

CLASSIC MALAYSIAN CHICKEN CURRY (makes 6-8 servings)

½ chicken (or 600g - 700g), cut into pieces
1 packet chicken curry paste (I prefer Tean's or A1) 
4 waxy potatoes,washed and peeled
1-2 stalks lemongrass, bruised
400ml coconut milk
½  cup water
2 tbsp peanut oil

* add 10-20 bruised kaffir lime leaves (for a Nyonya-style chicken curry)
 


Method 

Cut potatoes into large chunks and soak them in cold salted water for 10 minutes to remove excess starch. Drain and set aside.

Heat a large non-stick sauté pan and add 2 tablespoons of oil. Sauté the chicken curry paste and lemongrass (and kaffir lime leaves, if preferred) for about 3 minutes over medium to low heat.

Tip in the potatoes and stir-fry for 10 minutes over low heat. Be careful not to burn the curry paste. Gradually drizzle 100ml of coconut milk. Subsequently add the chicken pieces and fry them for 3-5 minutes until they are coated with curry paste. Stir in another 100ml of coconut milk and water. Bring it to the boil. Then cover and gently braise the chicken and potatoes over low heat for 30-40 minutes or until chicken is tender.

Pour in the remaining coconut milk. Put the lid back on and let it come to the boil. Turn off the heat once it reaches boiling point. The residual heat will cook through the potatoes without them falling apart or turning mushy.