Thursday, April 18, 2013

Adobong Pusit (Squid Adobo)

3 tablespoons cooking oil
5 cloves garlic, crushed
1 medium onion, sliced
1 medium tomato, chopped
2 pounds squid, cleaned, cut to pieces
3 tablespoons coconut vinegar (or white vinegar)
2 tablespoons soy sauce
1 tablespoon fish sauce
1/2 teaspoon black peppercorns, crushed
3 bay leaves

Brown the garlic in a wok on high heat with oil. Add the onions and cook until translucent or for 2 minutes. Add tomatoes and saute until wilted or for 2 minutes.

Add squids and cook for about 5 minutes. Season with soy sauce and fish sauce. Sprinkle with black pepper and add the bay leaves. Mix well and cook for another 2 minutes.

*Serve with newly steamed rice.  Enjoy!

Wednesday, April 17, 2013

Boiled Chicken

For tonight's dinner I'm cooking Boiled Chicken with different dipping sauces just the way my mother-in-law, Uy Siok Hui had taught me.  She is no longer with us but her memories will linger with me as long as I live. I was lucky to have learned all the different home cooked meals she had taught me from the Fujian province in China where she comes from.  She was a great cook and one of my great cooking mentors.

This dish has a similarity to Singaporean's Hainanese Chicken Rice, although she did not boil the rice with the chicken stock. The sauces were quite a little different too. Instead, she served the chicken stock with some added veggies.  Very simple, yet very delicious.  


3 pounds whole chicken ( I used Brown chicken)
3 fingers ginger, thinly sliced 
1 bunch green onion, cut into 2" 
1 head garlic


Wash and clean chicken with water.  Rub with lots of salt inside and out. Rinse well.  Dry chicken with paper towel. Season with salt then stuff cavity with ginger, garlic, onions and ginger. 

Put chicken in a dutch oven and boil on high for 6 minutes, then lower heat to simmer for 30 minutes.  Turn heat off and let sit for about an hour without opening lid.

Dipping Sauces
Ginger, garlic, and green onion 
Heat a small pan, add the oil, ginger, garlic, green onions, and salt. Cook for about 3 to 5 minutes on medium heat.

Soy Sauce, Sesame Oil, and Sugar 

Boil the soy sauce, sesame oil, and sugar on medium heat for about 3 to 5 minutes.  Mix well.

*Serve with newly steamed rice and with some sliced tomatoes and cucumber. Enjoy!

* Another dish learned from Uy Siok Hui.

Japanese-Style Fried Chicken

2 pounds chicken wings, legs, or thighs (cut each part into two pieces)
1 teaspoon salt 
1 teaspoon pepper
1 cup rice flour
cooking oil
1 cup Teriyaki sauce (prepared earlier)
2 tablespoons toasted sesame seeds


Wash chicken pieces with warm water and dry with paper towels.  Season with salt and pepper, then coat with the rice flour.

Fry chicken pieces in pan on medium-high heat with the oil for 10 minutes. Repeat the process until you finish frying all the chicken pieces.

Fry for the second time for about 8 minutes or until golden brown. If you want them crispier, fry for a 3rd time but only for a minute.  Let drip on a paper towel. 

Put teriyaki sauce in a bowl and add all the fried chicken pieces to coat. Transfer to a serving plate.

Sprinkle with toasted sesame seeds.  


Friday, April 12, 2013

How To Make Teriyaki Sauce

Making your own Teriyaki Sauce is easy.  It's cost effective and taste a lot better than what you get from the commercial bottle you buy from the store, minus all the preservatives, artificial flavorings, and other unhealthy additives to keep its shelf life longer.

Here's a recipe which you can use as a sauce or a marinade.  You can also put it in a bottle, keep in the refrigerator, and it would last for about two weeks or more.  Just double the ratio if you want to make more. 


1/2 cup soy sauce (use Japanese soy sauce)
1 cup Mirin
3 tablespoons sake wine
1/3 cup sugar
5 slices ginger
3 cloves minced garlic


Put everything in a sauce pan and bring to a boil.  Turn down heat to low and simmer for about 20 minutes. Let cool.

* Makes about 1 1/2 cups Teriyaki Sauce

Pickled Radish

1 cup water
1 cup white vinegar
1 cup sugar
1 teaspoon salt
3 cups thinly sliced radish
5 cloves garlic
3 whole red bird's eye chilies


Boil the water, vinegar, sugar, and salt together in a saucepan for about 30 minutes to make a brine.  Let cool. 

Put the sliced radish in a big mason jar with the garlic cloves and the bird's eye chilies. 

Pour the cooled brine in the mason jar. 

Keep in the refrigerator for 24 hours. 

Saturday, April 6, 2013

Tom Kha Gai

3 cups chicken stock
1/2 chicken, cut to pieces
1 1/2 cups fresh coconut milk or 1 can coconut milk 
1 finger Galangal, thinly sliced
2 stalks lemon grass, bruised, cut 1" diagonally
4 Kaffir leaves, bruised and torn in half (remove center vein)
1 red bird's eye chili, sliced to small pieces (add more to your taste)
3 cups oyster, straw, or button mushrooms, halved
1/4 cup fish sauce
Juice of 2 limes, or more
2 or 3 cilantro sprigs, for garnish


In a medium pot, bring the chicken stock, coconut milk, lemon grass, kaffir leaves, and galangal to boil.

Lower heat and add the chicken and cook for about 15 minutes on medium heat. Temperature should not go above 180 Degrees F. Do not bring to a boil.

Add the fish sauce, lemon juice, bird's eye chili and mix well.  Garnish with the cilantro on top and serve hot.

*Serve with steamed Jazmine rice.

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