A nearby butcher sells chicken drumstick fillets at an unbelievable price. This is gold – I reckon the drumstick is the best part of a poultry – juicy, tender and full of flavors.
This week, I made some Indian spiced chicken drumstick fillets for our homies.
So easy, with 3-4 simple steps:
- Cut the chicken drumstick fillets into chunky pieces
- Marinate the meat with garlic and ginger paste, natural yogurt, cumin, turmeric, chili powder, garam masala, mustard oil, sesame oil, salt, and black pepper
- Pan fry in small batches with a little cooking oil
- Optional garnish – sliced fresh mint, fresh chili and toasted sesame seeds.
Tasted pretty good.
A lovely Italian man at my husband’s work keeps a few ducks in his back yard. He gave us some fresh eggs again. We are so blessed.
I salted the eggs in brine for two weeks, using 3 tbsp of salt for 1 liter of water. The yolks were just turning golden, and the egg white was not overly salty. For a bit of fun, I steamed the eggs in small cups, rather than a simple semi-hard boil.
I saute some diced red capsicum, cherry tomatoes and diced cucumbers with some cooking oil, tomato sauce, chili sauce. I added a dash of sesame oil, and garnished the vegetables with some chopped coriander and toasted sesame seeds.
Looked mouth watering and tasted delicious.
Chicken giblets need to be cook quickly to avoid over cooking. So I blanch the giblets in hot water quickly before slicing and pan frying. Once blanched, I cook the giblets the same way as the chicken liver.
Here are the easy steps:
- Blanch the giblets quickly in hot water; transfer to a plate to cool
- Thinly slice the giblets
- In a frying pan, add some cooking oil, bring it to very hot temperature; add sliced ginger, minced garlic, and sliced chili; add sliced giblets, a little sugar, toss; splash a little dark soy sauce, sesame oil, white pepper, toss; remove from heat
- Add some sliced shallot / scallion, toss
- Add some sliced cucumber, toss
- Garnish with chopped coriander
The giblets taste better the next day, served chilled as a salad (‘liang-ban’).
My favorite chicken liver recipe calls for a quick stir fry in a very hot wok.
It is super simple:
- In a frying pan, add some cooking oil, bring it to very hot temperature
- Add sliced ginger, minced garlic, sliced chili, and sliced shallot / scallion (white part only), toss lightly
- Add chicken liver pieces (cleaned and trimmed in advance); splash in a little sugar and toss (for aroma), splash in some dark soy sauce (for color), oyster sauce, white pepper, stir fry till cooked
- Add some sliced shallot/scallion (green part), toss
- Garnish with chopped coriander and toasted sesame seeds
Our family talked about sustainable living from time to time. We achieved very little – the house is unsuitable for solar panels, and we are too busy to run a productive veggie patch or to keep a coup of chickens.
One thing we do well as a half-Asian family, is to use “fifth quarter” cuts such as offal.
Here is a stir fry pig tongue dish this week:
Simple cooking steps are as follows:
As the years went by, I found myself complaining more – the traffic, the bad drivers, so many conflicts around the world. Why can’t everyone just do the right thing, and the world could be a better place?
Some days, I thought I might have turned into a cranky person, like Mr. Chen.
Mr. Chen was a university friend to my father. During the culture revolution, his family was labeled as the enemy of the state. His house was searched, and wealth stripped; his father was prosecuted and thrown into jail; and Mr. Chen himself without a job or means to support himself. Like many others ahead of him, he took the dangerous journey to the Pearl River Delta, jumped into the river, and swam across the sea to seek freedom. He was shot at by the soldiers, but fortunately landed safely in Hong Kong. Worked as an engineer, he married a lady 10 years younger. He was very fond of Mrs. Chen and constantly praised her achievements, such as being able to speak fluent English, and had worked as an executive assistant to a hotel general manager.
The Chens migrated to Australia in early 1980s. With their savings, they bought a small grocery store at Rose Bay and an apartment at Point Piper, both are rich suburbs of Sydney. Their apartment, although had wonderful views of the Sydney harbor, was dark, miserable, and quite a mess.
When I arrived in Australia in late 1987, my father asked the Chens to provide me with guidance and helps. Whenever Mr. Chen had the opportunity, he would talk about Chinese politic. He spoke with the deepest anger and hatred, teeth crunching and fist waving. He yelled at me from time to time, for my lack of interest of his topics, and I did not keep my mouth firmly shut.
Within a few months, I found a job at a Chinese restaurant. The restaurant specialized in mid-north cuisine, such as Peking ducks and spicy Sichuan dishes. The Chens had dinner in the restaurant one night, and particularly liked the Shandong shredded chicken. They asked me to get the recipe, which was refused by the chef. The Chens did not speak to me ever since.
I found out many years later, that Mr. Chen told my parents, who were afar, that I was very naughty – I enjoyed working as a waitress; and I went out for suppers with with co-workers after work.
The last time I heard of the Chens, they were running a small restaurant in a suburban office park. Every morning at 3am, Mr. Chen, then 78 of age, got out of bed to collect supplies; then he joined his wife at the restaurant to work.
I can’t say that I appreciated my experience with Mr. Chen. But I sincerely hope they are enjoying their life, and are happy.
And here is my version of a Shandong chicken, recalling the ingredients and method I learnt from the restaurant. I first placed the chicken in brine overnight, then shallow-fried the chicken with soy sauce, steamed the chicken, shredded the chicken, and served the chicken with a tangy and spicy sauce.
The most important element of this dish is the sauce. It is sweet, sour, salty and spicy – just like life, never boring.
Recipe and easy steps are as follows:
Meals for the homeless: stir fry pork with soy sauce, lemon juice, tomato sauce, port wine, turmeric and cumin (gluten free option)
Pork shoulders are cheap this week – $6 a kilo at the supermarket, perfect for a tasty budget meal for our homeless friends.
I bought two pork shoulders, which gave me about 3kg of good quality meat after I trimmed off the fat and skin. I marinated the pork slices with dark soy sauce^, light soy sauce^, lemon juice, tomato sauce, brown sugar, port wine, turmeric, cumin and white pepper. I also added a cup of corn flour. I mixed the ingredients well, and left the pork in the fridge overnight, covered.
The next day I pan fried the pork in small batches, using a generous amount of cooking oil. I used the highest temperature possible, so I could achieve an intense ‘dry fry’ texture and taste. After I finished cooking the pork, I added some saute capsicum slices and saute green shallot (scallion) for colors.
It tasted delicious. I hope our homeless friends enjoyed the dish.
^use a gluten free soy sauce for a GF option.