Wordless Wednesday


Stewed Spicy Chicken Feet (Kai Kiok)

Chicken feet are one of the chicken parts that I really love to cook. Some people may think that this part is weird and not suitable to cook. They may put it a few feet away from their mouth. But you have to know that it’s may turn into delicious dish if you know the right way to cook it. Chicken feet may contain only a little meat but it’s eaten mainly for the skin, tendons and its cartilage. Like other parts of chicken meat, it does also contain its own nutritional value. Some says that consume it regularly can help to strengthen joints.

There are many ways to cook it. It can be stewed or soup in many different recipe. My recipe for today is stewed spicy chicken feet. I really don't remember where I get this recipe but I've cook it so many times and the whole family really love it.
Main Ingredients:
Chicken Feet

A few stalk of chives, Ginger, Garlic, Dried Chili and Star anise

 Marinade ingredients:
  • 1/2 cup Vinager
  • 2tbsp soy sauce
  • Pepper powder

Seasoning Ingredients:
  • 1/2 cup soy sauce
  • 1/4 cup rock sugar
  • 2tbsp oyster sauce
  • 2tbsp rice wine
  • salt, MSG(optional) and pepper to taste
Step 1
  • Rub chicken feet with salt. Wash and rinse well and cut into 3 section.
  • Marinate with vinegar for about 30 minute.
  • In the last 5 minutes before deep frying, add pepper powder and soy sauce. Mix well.
  • Deep-fry in hot oil until golden brown.
  • Soak into cold water for about 10 minutes or until fluffy .
  • Drain off and set aside. 
Step 2
  • Put chicken feet followed by other ingredients into a cooking pot.
  • Pour in enough water or broth to cover the chicken feet.
  • Stew on medium heat for about 45 minutes to 1 hour.
  • Thicken the gravy with cornstarch solution. Turn the fire off and then serve.


Young Cempedak with Smoked Pig Belly Soup

Cempedak is also called the ugly cousin of the jack fruit. Indeed, it’s a two different fruits in the same species. Even the form of fruit and trees are almost the same. The fruit of the cempedak also has a sausage-shape body but smaller in size when compared to the regular jack fruit. It has a green color when it is young and turns slightly yellowish when ripen. The fruit contains a bright yellow pulp covering the large brown seeds. The surface of the ripen Cempedak flesh is soft, sweet and haves a strong aroma which can even be compared to the smell of durian.
Young Cempedak
The unripe fruit is used as a vegetable or can be made into pickle. Ripe fruit can be eaten fresh but also delicious when deep-fry to made kueh. Some also use it in baking a cake or mix into syrup. It is a seasonal fruit hence it will be available only during fruit seasons.
Since we have plenty of it on this fruit season, I use the younger one to cook as a soup. So, try out this Sabahan simple style of cempedak soup.

  • 1 medium size of young cempedak
  • 500g smoked pig belly
  • Some sliced ginger
  • Salt and pepper to taste
Smoked Pig Belly
  1. Rinse smoked pig belly well, slice into small pieces.
  2. Peel cempedak skin and rinse well. Halves and then slice into 1.5cm thick.
  3. Fill pot with 60% full of water. Bring to boil then add smoked pig belly and ginger. 
  4. When boiling, add in sliced cempedak.  Continue to cook until the cempedak become tender.
  5. Add salt and pepper to taste.  Ready to serve.

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