Hi there!

We are but amateur cooks! Here, we document our sweet victories and sorry failures. We hope to grow and one day, be able to cook up a royal delish feast! To more storms in the kitchen! Cheers!

Tuesday, 31 January 2012

Embracing Tradition

It's Chinese New Year!! A time of tradition, visiting, feasting and gambling!!
Speaking of tradition, here's what Mum cooked when the gang came over to 'bai nian'!

Gyoza for starters. Beautiful, ay? The brown crispy side with the succulent meat inside.
Dip it in some vinegar with ginger and chilli padi soy sauce and hmmmmm so good!


And the main... drumroll please. We're hardly dramatic. This dish needs a drumroll!


"WHAT IS THAT?!" you might exclaim. Well, we have it on the first day of every Chinese New Year!
So here's introducing the 'Red Gravy Chicken' in direct translation from its hokkien name. Cook the gravy with chicken, eggs and ginger. Serve it with mee-suah and TA DA, a strange looking meal appears!


Not too sure if anyone somewhere out there, would wanna get their hands dirty on this one.
Do holler if you decide to get adventurous! :D

More on CNY the next time!
Love, Rach and Via
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2 comments:

  1. jaz8 February 2012 at 21:43

    Hi i would love to hav the receipe for both items pls....:) my email is shermeen_teo@hotmail.com

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  2. Rach n Via17 February 2012 at 19:53

    Hello Shermeen :)

    Gyoza was ready-made. My mum just pan-fried it with a few dollops of oil on low heat :) No defrosting needed.

    And for the 'Red Gravy Chicken'

    Hard boiled Eggs (depend on how many you wanna eat)
    Chicken pieces (depend on which parts you'd like to eat)
    I packet mee suah
    1 ginger, sliced
    3-4 tablespoons of sugar (depend on how sweet you want it to be)
    few dollops of sesame oil
    red gravy 'ang zhao (in hokkien)'(can be bought in ntuc)
    water

    1. Fry ginger with oil in soup pot
    2. Add the red gravy, continue frying
    3. Add chicken and continue frying till meat is cooked
    4. Add water till 3/4 soup pot full
    5. Add sugar till it tastes slighty sweet
    6. Boil the soup for 30 mins
    7. Switch off the fire and let it sit for few hours
    8. After few hours, boil till bubbling
    9. Soak mee suah in hot water, then strain it
    10. Put mee suah in bowl and pour soup over it
    11. Garnish with parsley (if you like) and serve hot!

    Sorry it's quite vague. Mum just kept repeating 'taste, taste, taste'. Hope it'll turn out alright if you do try :)

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