Happy New Year 2008 guys... (posting this in advance because i will be busy this new year's eve !!) And this will be our last update for 2007, so see you again in 2008 !!!

Another authentic 0riental dishes, gōng bǎo chicken, from Szechuan cuisine. Also, popular among western community where they called it Kung Pao. This dish typically contain unroasted peanuts or cashew nuts that is dropped into hot oil on the bottom of the wok, then deep fried until golden brown before other ingredients added.

300 gr Chicken (white meat/ Breast) diced into 1x1
1 tbs peanut oil/ vegetable oil
1/2 tsp ginger powder
5-10 dried chilly
4 tbs tomato sauce
1 tbs sugar
1 tbs oyster sauce
2 green onion cut into 2 cm
2 tbs garlic diced
1 tbs black bean garlic
100 ml water
1/2 tsp sesame oil
black pepper
Peanut or cashew
1/4 sliced onion, red/ green pepper (optional)

How to prepare:
Stir fry garlic and ginger until fragrance. add chicken cook until done, add all other spices and little water then cook until it dry out. add dried chilly, onion, green onion and fried peanut and stir around.

Clay pot chicken rice is one of Singapore and Malaysia dish. rice cooked on clay pot, then cooked ingredients such as chicken, Chinese sausage, salted fish, shitake Mushroom will be added later. This is time consuming dish, because slow-cooking in clay pot is needed. With clay pot, it will give maximum flavor and visually appetizing since clay pot keeps good retention of heat.


Clay Pot Chicken Rice
Ingredients:
3 boneless chicken tights or breast
1 Chinese sausage (Lap Chiong)
1 salted fish (deep fried)
2-3 shitake mushroom
1 tbs minced garlic
1 tbs dark soysauce
1 tbs ginger powder
1 tbs sugar
1 tbs cooking wine
1/2 tsp sesame oil
1/2 tsp tapioca/ corn starch
3 cups Jasmine rice
chicken stock, salt, pepper, vegetable oil

How to prepare:

1. Soak shitake mushroom in hot water for couple hours. Marinade Chicken with soy sauce, ginger, sugar, cooking wine, sesame oil and starch for 30 minutes.
2. Rinse jasmine rice, and put in on the clay pot then add water with chicken stock. Bring it to boil and then turn the stove to low heat. Cook with low heat temperature for 15 minutes.
   
3. On frying pan, heat up oil stir fry minced garlic until it turn brown then add marinated chicken and shitake mushroom then cook until done.
   
4. After the rice is about done (after 15 minutes), add cooked chicken on the top, lap chiong, and salted fish then continue cooking with low temperature for another 15 minutes.
   
5. Sprinkle some green onion on the top. Ready to serve!!!
   

Indonesian authentic stew chicken (or beef) in soy sauce also called chicken semur is one of my country's dishes. It's easily prepared and served with rice. This dish is very aromatic because of many spices being used and it taste like rainbow (sweet, sour, salty ~ ramai rasanya ~ ^^).

800 g chicken thighs/wings/ drumstick (boned) or beef
3 tbs vegetable oil and enough for deep frying
20 g garlics, peeled and sliced
30 g shallots, peeled and sliced
6 eggs hard boiled then deep fried until golden
1 potato, peeled, sliced then deep fried until golden
1 star anise
4-5 cloves
1 pinch of nutmeg
1 inch cinnamon stick
5 tbs soysauce
5-6 tbs sugar
1 tbs lime juice
2-3 pinches of salt, white pepper, chicken stock to taste
1 tomato sliced

How to prepare:
Deep fried potato and hardboiled egg.
brown shallots, garlic then add chicken/ beef add soysauce, staranise, nutmeg, cinnamon stick.
Add water about 2-3 cups and boil until the meat done. add sugar, lime juice, salt, pepper, chicken stock. Add tomato, fried eggs, and potato when almost done cooking (boil for 1-2 minutes)