Cariso Delicacies Corner

At times I felt like eating porridge at weekends, mainly due to the hot weather.

There are two ways that I used :

1) Soak the rice together with the chicken ribs and dried scallops, cook using slow cooker overnight. Put enough water. The porridge will be very milky soft.

2) Use the rice cooker’s <porridge> function to cook.

For the chicken strips :

During second half of the cooking process, I put in the chicken’s whole drumstick and let it soaked there till cooked. After removing it from the rice cooker, I hand-stripped the chicken drumstick. Get ready for ginger strips and also spring onions.

This is the look after removal of  drumsticks.

Hand-stripped chicken.

Ready to serve with a dash of black pepper and sesame oil.

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Using those fish tail bones (which they have sliced away the flesh to sell as fish slices, fillets and etc). Over here I got 10 pcs of them.

Firstly, stir fry the fish tail bones with 2 – 3x ginger slices. Put enough oil to avoid sticking. Turn off the flame when they are 70% cooked. Filter away the oil (you may keep it for use on other dishes) when want to cook in the claypot later, so that the soup won’t be too oily.

Secondly, boil ~3 big bowls of water together with half of the whole big ginger (smashed), white peppercorns (~1 tsp) and  dried radish about 2/3 packets (1 packet costs RM0.50).

Use high flame till it boils, then turn into low-medium flame and boil until you can smell the ginger /peppercorn and the dried radish becomes large or floating.

Thirdly, put in the half-cooked fish tail bones. Turn into high flame and wait till the water boils up again. After boiling for a few minutes, turn it off, close the lid and let the remaining heat cooks the fish.

After scooping up the soup.

Don’t let the soup boils too long after putting in the fish, to avoid the fish shred.  [...]

I love salted chicken (盐焗鸡)  very much but I never failed becoming thirsty after eating (those I bought from outside). Therefore I wish to homecook my own salted chicken with herbal medicine, with my acceptance level of saltiness.

This is my Steamed Salted Herbal Medicine Chicken 蒸药材鸡.

One whole kampung chicken RM15. I rubbed the whole body (both inside and outside) with salt and stayed aside for 4 hours. After washing away the salt, it is ready to be used.

Ingredients are : red dates and dried longan ~10pcs each (soaked ahead so that it won’t absorb the gravy later), wolfberry (~2 table spoons), 玉竹,北芪, 当归 and 党参 . All these could be adjusted to suit your taste – how sweet you want it to be  or how thick flavour of  当归 you wish to have.

Stuffed all the above ingredients inside the stomach of the chicken,I  left some outside. I locked the opening with toothpicks.

I wrapped it up with tin-foil paper and steamed for 1 hour – 1 hr 15 mins under high flame. In between I topped up once with boiled water (freshly boiled). [...]

Show you the 1-2-3 steps on how to clean the pig stomach.

This one costs around RM14 (during non-CNY period).  Enough for a pot serving 2 persons for 2 meals.

External has fats (whitish colour).

Internal has mucus which needs to be washed off.

Stomach wall is slippery and mucous-like.

Use assam （罗望子）to rub and clean, then rinse with water. [...]

My second attempt on White Tomyam.

Alright, I shall stop my ‘experiment’ after this session as I believe I have had enough white tomyam for the past one week, which should have sustained me until six months later.

The main ingredients are shown below:

Tomatoes, kaffir lime leaves（daun limau purut, 痲疯柑叶）1 stalk,   lengkuas (Alpinia galanga, 南姜) ~2 inches and chinese celery (芹菜) 1 stalk.

Bird’s eye chili (cili padi) ~10x,  lemongrass (香茅) ~3-4x, enoki mushrooms and oyster mushrooms.

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