Basic Chilli Paste

This is a multi-purpose chilli seasoning which I'll usually use for stir frying vegetable, serve with Nasi Lemak (coconut rice) and it is delicious when used to cook Singapore Chilli Crab.

Ingredients (A) : -
Onions 7 large pcs
Garlic 3 whole
Young Ginger 50g
If you cannot find young ginger, you can use normal ginger, just reduce the quantity to 20g

Ingredients (B) : -
Fresh Large Chilli 2kg
Extra Hot Small Chilli (chilli paddy) 10 pcs
Dried Chilli 30 pcs

Ingredient (C) : -
Oil 1/3 cup
Sesame Oil 2 tblspn
Sugar 80g
Salt
Fish Sauce
Lemon Grass 1 stalk

Methods: -
Peel and wash all of ingredients (A) and cut them into chunks.
Place all of ingredients (A) into a food processor and blend it till it became a fine paste. Set aside.

Wash the chillies, cut them into big chunks. Combining all the 3 type of chillies, place them in food processor and blend until it become fine chilli paste. Set aside.
Heat oil in a deep non stick pan. Add lemon grass and paste (A) and gently stir fry till slightly brown and when you get a nice aroma, add paste (B).
Using low heat, continue to cook the chilli for 1 hour, season with salt, sugar and fish sauce to taste. Continue to cook for another hour or until the chilli become deep red and there's a layer of oil on the surface. Stir regularly to prevent it from burning at the base.
When cooked, turn off the heat and let it cool completely before transferring into bottles. The chilli oil help preserve the chilli paste, so do bottle it with the oil. Keep it refrigerated and you can store it for a few month.

Chicken Rice

This can be use as the compliment to the Hakka Chicken. It is very similar to Singapore Chicken Rice.

Ingredients: -
Chicken Fat (if any) Simply use the excess fats cut out from the chicken
Butter or Margarine 1 tblspn
Finely Chopped Onion 1 tblspn
Ginger Paste 1 tblspn
Pandan Leaf 3 knotted
Rock Sugar 2 small pieces
Salt 1/4 tspn
Sesame Oil 1 tblspn
Rice 3 cups

Chicken stock 2 cups
Water 1 cup


Methods: -
Clean rice and drain access water, set aside.
Using a non-stick pan, gently pan fried chicken fats on low heat to draws out the oil.
Combine the chicken oil with butter, caramelise the chopped onion. Once onion is nicely brown, add ginger paste, pandan leaf, rock sugar, salt, sesame oil and rice. Gently stir-fry for a minute on medium low heat, allowing the rice to absorb the flavours.
Transfer the rice in to a rice cooker, add chicken stock and water. You can use the chicken stock from the steamed Hakka Chicken.
Stir occasionally so that the ingredients are mixed well in the process of cooking.
Serve with sliced tomato and cucumber.

Hakka Steam Chicken

This again is my mother's recipes and it is a very simple and traditional dish.

Ingredients: -
Chicken 1 whole chicken or in this case I use 3 chicken legs
Salt
Chinese Cooking Wine

Methods: -
Clean chicken and rub a generous amount of salt on to the chicken (inside of the chicken as well if you are using the whole chicken). Followed by rubbing Chinese cooking wine and let it marinate in the fridge for at least 2 hours.
With a steamer, bring the water to boil. Place the chicken in a deep plate, lower the heat and place the plate of chicken in the steamer.
Gently steam the chicken in low heat for 35 minutes. Remove the plate of chicken. There should be chicken stock in the plate, separate it and let the chicken cool.
Do not over cook the chicken, as it will continue to cook while it is cooling.
Cover the chicken when cooling to prevent the meat from drying, this dish can be served cold. Just reheat the chicken stock and shower it onto the chicken before serving.

Note:- The chicken stock can be use for cooking chicken rice.

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