Steamed Chicken with Preserved Wet Plums Recipe | Easy Asian Cooking

Preserved wet plums and preserved black beans perk up the steamed chicken with their sourness, and it's perfectly complemented by the sweetness of the chicken marinade. It tastes heavenly after steaming which seamlessly harmonize both flavours.

Chicken is justifiably one of the highly consumable meats within my family, the reason is, it is low in fat, is protein rich and exceedingly versatile. If you are an observant, you probably will notice that I opt for making poultry dish instead of beef or mutton, as I detest the high intense of goaty flavours. Fortunately my hubby is not as picky as I am over meat favourism.

This dish essentially relies on the commercially available preserved wet plums and black beans, which you can easily get from local groceries in wet market or supermarket. Bird's eyes chillies impart a slight hint of spiciness, which otherwise is unnoticeable. The finished dish, I would say, is an appetising dish smothered in the bath of sweet and sour sauce. It's a great companion to steamed white rice.

Ingredients :
2 chicken whole legs, cut into pieces
2 preserved wet plums, mashed
1 tbsp chopped garlic
1 tsp chopped bird's eyes chillies (cili padi in Malay)
1 tbsp preserved black beans, soaked and chopped

Seasoning :
1 tbsp sugar
1 tsp light soy sauce
1/2 tbsp oyster sauce

Method :

1. Combine all ingredients, seasoning and marinade the chicken legs, let it stand for 30 minutes.

2. Steam at high heat for 20 minutes or until the chicken is cooked. Serve immediately with rice while it's still hot.

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Stir-Fried Pork Belly Recipe | Easy Asian Cooking

This hearty and easy-to-prepare pork belly dish comes in a full-bodied gravy of black soy sauce, complemented by the sting from the bird's eye chilies and onions. You will be taken by the burst of flavours of this redolent stir-fried pork belly homecook meal.

Fresh pork belly (五花肉) has the ideal fat-to-lean-meat ratio to temper the dish intensity. I do not serve pork belly meals often at home, knowing that it's sinful and cholesterol laden, but when we keep getting wafts of these heavenly smells from the neighbours, we just can’t resist making ourselves home cook pork belly dish and indulge occassionally. You know, my hubby is really pork-belly obsessed, and when I mention "obsessed", I mean it!

As for me, flagged by the high cholesterol level during last medical check-up, I just couldn't afford to enjoy those unctuous guilty pleasures by indulging on that gelatinous skin, knowing that it will kill me some day. Scooping off the layers of glorious fat of the white lard, I ended up having only the lean meat which I felt more comfortable with (must be all that dogmatic indoctrination from young while under mum's care). :)

Aroma was divine in the kitchen while I was cooking the dish, and it did add some tang to our dinner with this easy pork belly recipe. This delicious dish is a Chinese homey dish that handed down from generation to generation, besides well-known braised pork belly in soy sauce ("tauyew bak" in Hokkien). If you're too hectic to cook at home, you can always find stir-fried pork belly on the menu of many Malaysian hawker's stalls or Chinese restaurants.

火爆花腩食谱

Ingredients :
200g pork belly (sliced) (五花肉)
1 onion (diced)
2 tbsp garlic, chopped
2 bird's eyes chilli (cili padi in Malay), chopped

Seasoning :
1/2 tbsp light soy sauce
2 tsp sugar
3 tbsp water
Dash of dark soy sauce

Method :
1. In a skillet, heat up some oil until shimmering, add in all the ingredients and stir-fry till fragrant.

2. Pour in all seasoning, stir fry quickly till pork belly is cooked. Serve hot with steamed rice.

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