Monday, July 10, 2017

Peranakan Lunch

Chicken Sioh
  • 5 whole chicken leg
  • 170gm shallot, peeled and sliced
  • 700ml water
  • 170gm tamarind paste
  • 3 tbsp coriander powder
  • 1 tbsp salted bean paste
  • 1.5 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tsp pepper

  1. Rinse chicken leg and pat dry. Marinade with 2 tsp chicken seasoning powder and 1 tsp pepper for at least 1 hour in fridge.
  2. Combine tamarind paste with 400ml water. Mix well till paste is dissolved. Strain away the seeds.
  3. Heat 3 tbsp oil in wok. Add shallot and fry till fragrant over low heat. Add marinated chicken leg and fry for 5 mins.
  4. Add in seasoning, tamarind water and remaining 300ml water. Bring to boil. Stir to mix well.
  5. Lower heat, cover with lid and simmer for 30 mins until the chicken leg is cooked and tender. Stir the mixture in between to prevent the mixture from scorching.

Telor Tempra
  • 4 large eggs
  • 1 small onion, peeled & sliced
  • 1 red chilli, seeded & sliced
  • 5 calamansi lime, extracted juice
  • 2 tbsp sugar
  • 1 tbsp dark soy sauce
  • 1/2 tsp salt
  • 1/4 cup hot water
  • 1 stalk spring onion, cut into sectioned
  • 2 tbsp oil
  1. Heat oil in wok, pan fry eggs individually until browned along the edges. Remove and set aside.
  2. With remaining oil in wok, saute onions until soft and lightly browned.
  3. Add chilli, calamansi juice, sugar, dark soy sauce and salt and mix well. Add hot water and bring to boil. Simmer for about a minute.
  4. Adjust taste accordingly with more salt or sugar. Toss in spring onion and mix well. Pour the sauce over fried eggs and serve. 

  • 300gm sweet potato leaves
  • 300gm red spinach leaves
  • 200gm sweet potatoes
  • 25gm dried shrimps
  • 5 red chilli, deseeded
  • 6 cloves garlic, peeled
  • 6 shallots, peeled
  • 200ml coconut cream
  • 200ml water
  • salt to taste

  1. Wash sweet potato leaves and spinach. Pluck off leaves, chop stalks to finger-lengths and discard the stringy fibre on the surface of each stalk.
  2. Peel sweet potatoes and cut into wedges, soak in tap water.
  3. Soak dried shrimps for 10 mins.
  4. Combine dried shrimps, chilli, garlic & shallot in a food process and blend till fine.
  5. Heat 3 tbsp oil in a wok. Add spice mixture and stir fry till fragrant, about 3 mins.
  6. Add water and sweet potatoes and cook till potatoes are tender.
  7. Add in coconut cream and bring to a boil.
  8. Add vegetable and bring to boil on high heat. Add salt to taste. Remove from heat and serve immediately.

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