Grilled Soy Honey Chicken wings

My all time fav quick meal fix!
The only requirement is prepare at least 3hrs early to marinate for max flavor.

Ingredients

1. 10-12 chicken wings
2. 4 tbsp of soy sauce
3. 4 tbsp of honey
4. 2 tbsp of sake
5. 1 clove of crushed minced garlic
6. salt
7. black pepper.
8. 1 tsp fine chilli powder (or more if u like spicier)

Cooking steps

1. Rinsed chicken wings. Pat dry and poke chicken wing (esp the drumlette) randomly with fork to allow seasoning to get to the flesh. Place into prep tray or bowl

2. Season with pinch of salt (est 1.5tsp) and black pepper .

3. Add soy sauce, galic & sake Mix well.

4. Add honey. Mix well.

5. Pour chicken wings and mixed honey sauce into zip lock bag and mix well to all chicken wings for max marination.

6. keep in fridge (lay flat so that chicken wings are not stacked on top of each other) to marinate for at least 2-3 hours (for max flavor)

7. Prepare oven and set at about 200degree grill.

8. Arrange chicken wings flat on a tray together with the sauce. Sprinkle some of the chilli powder on the wings. with the (inner) side facing up.

9. Place in oven grill for 10mins. In between, check and use a brush to coat chicken wings with the marinate sauce once.

10. After about 10mins, flip the chicken wings over and again brush the wings with the sauce.
Grill for another 10mins or till chicken begin to brown (not burnt!)

Dinner is served:)

Braised/ Simmered Jap style Pork Belly

Ingredients

• 600 grams pork belly - skinless
• 45 grams ginger - fresh (~1 1/2-inch length) sliced into coins
• 12 grams garlic (~2 large cloves)
• 6 grams niboshi (~ 10 dried baby sardines)
• 1/3 cup sake
• 1 1/2 cups water
• 1 tablespoon sugar – granulated/ or rock sugar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 tablespoon of dark soy
• 1 tablespoon of mirin

Cooking Steps

1. Cut the pork into cube size.
2. Put the pork belly, fat side down, in a non stick/ clay pot that's just large enough to hold the pork in a single layer. Put the pot over medium high heat and let the pork fry undisturbed until it's golden brown on the fat side.
3. Flip each piece over and brown the other side, then transfer to a plate. wipe off excess oil.
4. Add the ginger, garlic, and dried sardines and and fry until browned and fragrant.
5.  Add the sake and boil until you no longer smell alcohol.

6. Add the water, sugar, soy sauce, salt, mirin and return the pork to the pot. Bring to a simmer and then turn down the heat and cover with a tight fitting lid.
7. Simmer until the pork belly is tender and fall-apart (about 2 hours depending on your pot conduction).
8. Strain the braising liquid and if you are going to serve the kakuni right away, skim off the extra fat. It's best if you let this sit in the fridge overnight though as this gives the meat a chance to absorb more flavor, and it will make removing the excess fat a lot easier.
9. To serve, gently reheat the pork belly. Slice and serve with some of the braising liquid, hot mustard and steamed greens.

Fried Shrimp Paste Chicken

Chicken soup Seafood/Minced porrk/ Abalone porridge

Making something light and simple today. Chicken soup porridge with minced pork and abalone. You can play around with the ingredients to include other seafood like prawns if you like as in the 2nd photo.

Abalone porridge with Minced pork

Seafood porridge with minced pork and carrots & oyster mushrooms

The key to this is having a nice chicken broth to make the meal tasty, without the use of salt and sugar.

You will need to prepare the chicken stock before hand.

Chicken stock preparation

Ingredients for chicken stock

- 2.5 litre of water
- 3 fillet of chicken breast.
- 1 inch of smash ginger, without skin
- 1/2 stalk of spring onion, the lower white half.

Chicken stock cooking steps

1. Boil 2.5 litre of water. Add the smash ginger and spring onion. Bring to boil with lid cover
2. Add the chicken breast and turn the flame down to medium and close lid to boil.
3. After 30mins, the soup should taste of chicken stock, reduce flame and boil for another 45mins to hour at small flame. Once the soup taste naturally sweet, you are done.

Ingredients to make the porridge

- to serve 2 pax, 1 cup of jasmine white rice.
- minced pork, portion for 2
- 1 red carrot.
- abalone, portion for 2
- prawns (optional)
- 1 rinsed spring onion, chopped.
- some sliced ginger

Abalone minced pork cooking steps (after chicken stock is ready)

1. Rinse rice until water is clear. Add to cooking pot.

2. Add enough water to cover the rice by over 3 inch. (doesnt matter if its more since I will be throwing the excess away. However, it cannot be too little)

3. Cook the rice over medium flame and stir occasionally to prevent it sticking to the pot base.

4. Throw away any excess water when rice is almost ready and add chicken soup to cover rice into the rice pot. Continue to simmer.

4. Meanwhile in separate pot, stir fry sliced ginger and garlic with sesame oil till slightly brown. Add minced pork, chopped abalone sides, chopped carrots (and whatever ingredients you like to add to your soup porridge) and stir. (For those who like heavier flavor, u may add salt, soy sauce and pepper) Add a dash of sesame oil for fragrance.

5. When ingredients are cooked, add to the porridge simmering in chicken soup stock.

6. Only Add fresh prawns now to the mix if you like to have some.

7. When prawns are cook, remove form flame and scoop into bowl. If you prefer it to be more soupy, add more soup into the porridge.

You are done. You may add dash of pepper and fish sauce for taste if you like but its optional.

Steamed Bamboo Clams, garnished with fried garlic and chilli.

I saw some bamboo clams in the market today and decided to give it a go. It was yummy and fast to cook! Under 2 mins!

I havent cook any before because i never knew what they were called in Cantonese in Hong Kong. It was only because this lady was ordering some for her steamboat that piqued my interest as she was calling out a name I have never heard before. Then Viola! Saw those lovely fresh live clams!

I asked the fishmonger for cooking instructions and it's sooooo freaking easy and cheap.All it took was to steam them for 2-3 mins with ginger slices and they are done!

What I did was to fry some chopped garlics, deseeded chopped chilli in some coconut oil. When the clams were done after 2 mins, I scooped the fried ingredients and together with the oil, drizzle over the clams as in the photo. After which, for those who prefer some sauce to go with, mix 1/2 teaspoon of soysauce with some water and drizzle over the clams as well. Garnish with spring onion as well. Done!

Steamed bamboo clams

A yummy dish served under 5 mins!

Tip: The garlic gives it a nice roasty crunch and the chilli after frying is no longer spicy. However if you want to retain that spicy effect, fry the chilli separately and remove from frying oil before it loses the redness.