Fusion with Angel Hair Pasta II

Steam Chicken with Chinese Mushroom, Salted Fish on Angel Hair Pasta

Salted fish is some thing either you hate or you will adore and eat it. As for me, oh, I will melt with them. It is something I can't describe about. They are so unattractive, ugly and looks so aging. But if the are well pampered and cooked well, they are gorgeous, a dish fit for a king . . . like myself and yourself! My mum like to cook them with vegetable over a thick coconut gravy of curry. Trust me this is something to die for.


Ingredient

250gm chicken breast
5 pieces of chinese mushroom
6 thin slices of prime meat of a salted fish (mackerel "tenggiri" fish)
5 thin slices of ginger
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
a dash of white pepper
a dash of salt
a dash sesame oil
a dash of corn flour
Angel Hair Pasta

Method

Marinate chicken, pre soaked chinese mushroon, salted fish with ginger, oyster sauce, fish sauce, dark soya sauce, white paper, salt, sesame oil and corn flour.
Steam for about 25 minutes.

Cook the angel hair pasta(to the amount desired) in a pot of hot water.
Once the angel hair pasta is cooked and drained. Top the cooked angel hair pasta with the steam chicken, mushroom and salted fish.

This is yet another simple and easy fusion dish to make. I am sure once you try those juicy chicken, you will hunger for more. Hope you like this one . . . Sidney

Red Wine Baby Pork Ribs

I love red wine, they are lovely to drink and also lovely to cook with. I still remember when I was in Ireland, few yers back, I consumed red wine just like drink grape juice or to be precise, like drinking water.....lol. I guess it is not easy to consume red wine as often as I want since I am back now in KL as they are expensive, oh, very expensive. So I decided to make this dish called Red Wine Baby Pork Ribs.

Recently my blogging pal, East Meets West Kitchen posted about her new venture into vegetable and fruit carving and I too decided to knife out a gold fish using tomato, cucumber and red chilly tip. I used tomato for the head and body, cucumber for the fins and red chilly tips for the eyes.

Back to the Red Wine Baby Pork Ribs, I firstly used chinese wine and pineapple juice to marinate the baby pork rib for over night. Then add some red food colouring. Once properly marinated then draining off the excess liquid. Add egg, corn flour and seasoning to the baby pork ribs. Deep fried them till they are cooked. As the baby ribs are getting cooked, you can now make the sauce. Fry garlic and onion, then add red wine and sugar. One the sauce reach the boiling stage, add your cooked baby pork ribs. Tossed them and then transfer them to your serving dish. Add the garnish.

300gm baby pork rib
100ml pineapple juice
30ml chinese wine

2cloves crushed garlic
1/2 medium size onion(chop finely)
50ml red wine
1 teaspoon sugar

Well this red wine baby pork ribs dish is really gorgeous and serve well with a bowl of steam white rice.

Hope this dish will give you some inspiration to try them out in your kitchen for your special guess or even for a romantic dinner for two.

From Steven Cheng

"Lat Chi Kai" Dried Chilly Chicken

Got to say that Chef Steven's "Lat Chi Kai" is one of the most delicious shanghainese chicken dish in town. I had tried a few such as those at Jalan Ah Loy cooked by a chinese chef from China, verdict not too bad but still not that tasty. I had tried Dragon-I, verdict, great but too many dried chillies, tried De Hunan's at Khucai Lama, verdict, the chicken pieces are too small and hard (deep fried to long I guess).

This "Lat Chi Kai" consists of small cut of chicken meat and deep fried and a quick stir fried with dried chillies, whole garlic and ginger. Oh I got to say it is lovely and it can be eaten by itself, rice or with the company of a few pint of beer, a truely discovery of shanghainese dish.

If you are at Chef Steven Cheng's restaurant, do not miss this lovely dish. It is one of my favourite dish where I truely recommend this to you to try.

Yours Sunny Yaw