Silver Fish Pumpkin Congee

I went marketing this morning and saw a nice piece of Australian Pumpkin, immediately I had an idea to cook pumpkin congee with it.

It's simple, nourishing, tasty and healthy...which I think I need for eating too many guilty food recently!!

This congee taste best with Australian Pumpkin.  It's double the price of normal pumpkin you can find in market but the texture and taste is so much better.  Some market vegetable stall do sell them.  Try asking!

Ingredients needed:

1/2 cup of Rice
1.5 litre Water
Few Dried Scallop (Soak 15 mins till soft)
Handful of Dried Silver Fish (Soak 10 mins before use)
200g Australian Pumpkin (dice till very small)

• Place everything in electric pot to cook till done will do.
• Add a pinch of salt if you like stronger taste.

This congee is good for baby to eat too!

Red Yeast Rice Sauce Chicken (红糟鸡)

Sorry for not updating my blog for quite some time.  Have been busy with my bellydancing recently and hardly got time to try out new dishes to share with you.

Today finally I squeeze out some time to try out something that I'm interested in but have not tried cooking before. 

This dish is very nourishing for women but guys can enjoy too.  My hubby ate more than me and that makes me happy...meaning this dish is a success.

Here's the ingredients you need:

600g Chicken Chuck (I've rmoved most of the skin to make the dish slightly healthier hee)
4 tbsp Red Yeast Rice Sauce (红糟)
4 inches Young Ginger (Shred thinly)
3 to 5 tbsp Glutinous Rice Wine (米酒) (depending how well u can take wine)
1 tbsp light Soy Sauce
1 tsp Salt
2 tbsp Oil
800ml Water

• Heat Wok with oil till heated then add in young ginger and stir till fragrant.
• Add in Chicken Chucks and stir till meat turn whitish colour.
• Add in Red Yeast Rice Sauce and stir fry till fragrant.
• Pour in water, soy sauce and salt and simmer chicken with med fire till water almost absorbed.
• Pour in Rice Wine and simmer for 2 minutes and serve immediately.

Tips..
1) Do not cook tool long after adding Rice Wine or the alcohol will evaporate and won't be so fragrant.
2) This dish goes well with hot rice, or even can add to instant noodles too! 
3)You can keep unfinished chicken and reheat it by adding 1 tbsp of wine again next day.

Black Vinegar Pork Trotter

I loved vinegar but have weak stomach so can only taste some occasionally.  There's lots of articles showing that vinegar is actually good for health so even though I have a weak stomach I still like to take the risk sometimes ha...

Very simple steps and just few ingredients and you will be able to taste a nice bowl of sourish fragrant black vinegar trotter!

Ingredients:
1 bottle of Black Rice Vinegar (Chan Kong Thye brand 双料type if you're Singaporean)
1 Pig Front Trotter (less fat) and get Butcher to chopped into desired size
300g Old Ginger
200g Young Ginger
2 slices of Sugar Cane Sugar 冰片糖 (can get from any medical hall)
10 Garlic Cloves
10 stalks of Dried Red Chilli (soak in water for a while)
Water
* Optional to add few hard boil eggs (with shell) too if you like vinegar eggs

Method:

• Boil pig trotters in water for 10 minutes.  Remove, drain and rinse clean.
• Pour 1 bottle of black vinegar, use the vinegar bottle to measure 2 bottles of water and add into the pot.  Smack the gingers and put into the pot, throw in the Garlic, dried red chilli and sugar cane sugar into the pot and bring to boil for 30 minutes.
• Add in pig trotters to the pot of vinegar and continue to boil it for 1 hour.
• Taste vinegar and see if you like it to be slightly more salty or sweet and adjust seasoning on your own).
• Add in hard boil egg and continue to cook for another hour and serve!