Serita’s Chicken Rice
When we first arrived in Malaysia, the bewildering array of food left us all a bit awed. Never had we seen such a vast variety of glorious food, a veritable feast for the senses. At first we were content to watch. However, Serita had no such qualms and as the years passed we became as adept as any Malaysian in making our choices. In Malaysia “Food” is a culture of its own representing the many races bound together by their international cuisine. Having visitors is loads of fun since we can take them on a gastronomical adventure and also indulge in our passion for food.
Chicken Rice is one of the simplest yet delicious meals one can have. Over the years, it has become a family favourite. A meal by itself, it is served with a soup, greens and chicken.
1 cup basmathi rice, 3 screwpine (pandanus) leaves washed and knotted), 1 star anise, 2 Maggi chicken stock cubes to make 2 cups stock, 1 tbsp oil, 1 inch piece ginger grated.
Clean and wash rice. Drain completely. Heat oil and stir fry ginger and rice grains till completely coated (a minute or two). Transfer to rice cooker. Add stock, star anise and screwpine leaves. Close cooker and cook till done. Serve hot with accompaniments. Do not need salt as the soup cubes have enough in them. Serves 4
Greens in Oyster Sauce
½ kg bok choy greens, 3 tbsp. oyster sauce, 2 tbsp. oil, 1 tbsp minced garlic
Soak greens in salted water for 15 minutes. Blanch in boiling water (add 2 tsp salt to the water) for 1 minute only and plunge into cold water immediately to retain crispness and colour. Drain and keep aside. Heat a pan and stir fry the minced garlic on medium heat until brown and edible. Add the oyster sauce with 2 tbsp water and bring to boil for 30 seconds on high heat . Arrange greens on serving dish. Dribble the oyster sauce all over and serve hot. Eat immediately, before it wilts.
Honey Pepper Chicken Wings
8 chicken wings, (wash and pat dry), 2 tbsps. good quality honey, 1 tbsp pepper coarsely powdered, 1 tsp thick soy sauce mixed with 2 tbsp. water. Spring onions for garnish. Salt if required.
Marinade chicken wings overnight in the honey, pepper and soy sauce. Taste the marinade to see if salt is needed. Next day grill in oven on high heat for 5 minutes each side or till done. Can baste wings with the marinade. Discard remaining marinade. Transfer wings to serving dish. Garnish with spring onions. Serve hot or cold.
2 cups chicken stock, 1 small piece of tofu (bean curd), 2 spring onions, chopped fine), salt to taste.
Cut tofu into pieces and steep in boiling water for 10 minutes. Drain and place a few pieces in each serving bowl. Heat stock and pour over the tofu. Add salt to taste. Garnish with spring onions. Serve hot. SLURP!!!
When we first arrived in Malaysia, the bewildering array of food left us all a bit awed.