Simmered 'Bishop Nose' With White Chili

Here in Sabah, 'buntut ayam’ or also known as 'bishop nose' in the West are one of the popular part of the chicken. If you visit the night markets you will see many stalls selling grilled food, and one which that will always available are the grilled 'buntut ayam'... 'Buntut Ayam Panggang' was the favorite of many. Although this part is fatty and tasteless, it will turn into appetizing dish after marinated with certain ingredients.  It not only popular when grilled, some may deef-fry it after coated with well seasoned flour mixture. It necessarily tastes good too but it quite greasy for me...

This is how I cook my own version of 'buntut ayam'.  The simple way is to simmer it until some of its natural oil is squeezed out. Have you ever tried it?  No added oil, I think this is the best way to cut out the oil content and plus it's much easier to cook it this way.

Ingredients:

1. 500g buntut ayam @ bishop nose
2. 200g white chili 
3. 200g pineapple (slice)
4. 1 red chili (slice)
5. 2 cloves garlic (mince)
6. 1/2inch ginger
7. 150ml water

Seasoning:

1. 1tsp light soy sauce
2. 1tbsp dark soy sauce
3. 1tbsp oyster sauce
4. Some sugar to balance taste

Method:

• Clean the 'bishop nose'. Rub with salt and rinse. Marinate with seasoning ingredients, garlic and ginger.  Set aside.
• Halve and remove seeds from the white chili to reduce the spiciness.
• In the preheated wok put in all 'bishop nose'.  Stir-fry briskly over high heat for a while. Allow to simmer over low heat until the bishop nose squeeze out it natural oil.
• Pour in water, bring to boil. Add in white chili, sliced pineapple and sliced red chili. Mix well.
• Covered and continue to simmer for another few minute or until the white chili are tender. Serve at once.

Stir Fry Chicken with Chayote

Chayote pronounced [chah-YOH-teh].  It is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. It's bears fruit all the time regardless of season.

There are many names for this plant.  It’s called sangop-sangop by the KadazanDusun people who live in the mountainous area of Sabah and it’s grows abundantly without any fertilizer and pesticide.   We have many recipe of this and one of it is the stir fry chicken with chayote which I have been eating since my childhood.

  

Actually this is my second post for chayote. My first chayote recipe is also the first post for this blog.
 

Stir Fry Chicken with Chayote
(Sangop-sangop miampai Manuk)
Ingredients:

1. 1 chicken thigh
2. 1 chayote
3. 1 medium carrot
4. 1 clove garlic, minced
5. 1 shallot, minced
6. 1inc ginger, sliced
7. 1/2cup of water

Seasoning:

1. 2tbsp dark soy sauce
2. 1tbsp light soy sauce
3. 1tbsp oyster sauce
4. 1tsp sugar
5. 1tsp sesame oil 
6. Dissolved corn flour  

Method:

• Clean and cut chicken into medium section.
• Peel off chayote and carrot skin and cut into julienne slice.
• Heat up oil in a pre-heated wok and saute minced ingredients and sliced ginger until fragrant.  Add in chicken thigh and cook in medium heat for 8 minutes.
• Add in all seasoning ingredient except the sesame oil and the dissolved corn flour.  Stir until well combined.
• Add in Chayote and carrot followed by half cup of water.  Simmer for 5 minutes or until the chayote are tenderize.
• Thicken the gravy with the dissolved corn flour. Sprinkle sesame oil and done.
• Serve hot.

Curry Flavored Chicken Wings in Soy Sauce

Today I’m a bit busy and tired.  So many things need to do.   I just got time to surf internet after all things are done.
I just login to my FB and just realize the post from Sabahan Blogger.  I feel pleased and appreciated because today once again Sabahan Blogger featuring my blog in it Random Featured Blog Post through my post Winter Melon with Kampung Chicken Soup.   Actually this is the second time Sabahan Bloggers featuring my blog post.  They first featured me through my post Simmered Fish .  That time I'm still too new in blogging so do not know how to appreciate it.

**************

Random Featured Blog Post & Hot at the Discussion Board - November 18th, 2010

To members of Sabahan Bloggers

Dinoza Mahruf November 18 at 1:56am Reply • Report

Random Featured Blog Post: Winter Melon with Kampung Chicken Soup
-----------------------------------------------------------------
If you're feeling like eating a soup dish, check out Simply Delicious Easy Cooking's Winter Melon with Kampung Chicken Soup!

Winter Melon with Kampung Chicken Soup ---> http://eyokecooking.blogspot.com/2010/11/winter-melon-with-kampung-chicken-soup.html

Please do post your blog posts or check out other blog posts at the Wall at the Sabahan Bloggers page. I will randomly feature one of the blog posts under Wall for Random Featured Blog Post.

************

 So, once again… thank you very much to the Sabahan Blogger.

Actually I'm still in my recovery process especially my taste buds.  Been able to eat fried food, but for only certain foods. Today I’m feeling like to eat curry but just remember the smell and the fat, this throat is start feeling the nauseous. So I decided to cook my curry in a different way. Who knows if it works to relieve the taste buds problem?

So here's the recipe for my curry flavored chicken wings in soy sauce.

Ingredients:

1. 4 chicken wings
2. Some sliced carrots
3. Some sliced big onion
4. Some sliced red chili
5. Some minced garlic
6. 1tbsp meat curry powder  
7. 1/2 cup of water

Seasoning:

1. 1tbsp dark soy sauce
2. 1tbsp light soy sauce (or to taste)
3. 1tbsp oyster sauce
4. 1tsp sugar
5. A pinch of pepper powder

Methods:

• Clean and cut chicken wings into 3 sections.  Drain and coat with curry powder.  Marinate for a while.
• Heat up oil in a pre-heated wok.  Saute garlic until fragrance.  Add in chicken wings and stir  to combine.
• Pour in water and bring to boil.  Lower heat and simmer for a while.
• Add in all seasoning ingredients followed by sliced carrot, big onion and chili.
• Stir again until well combined.  Cover the wok and simmer again until the seasoning ingredients are completely absorbed by the chicken wings.
• Serve hot with rice.

And it really works, I can consume it without problem and the important thing is I can feel its tastiness flavor.

Chicken Wings in Tuhau Flavor

Just mention the word 'Tuhau', what would be surely reflected in your mind is the sambal tuhau. Actually tuhau not only delicious to made as sambal.  It can also be mixed in any type of cooking.  Although the smell of the tuhau is quite strong but it has a slight natural sweet taste. If you use it in your cooking especially meat dishes, you should not add too much flavoring such as MSG because the tuhau itself can generate the natural flavor of the dishes.

Today's recipe is about the chicken wings cooked with tuhau and some other ingredients. It is quite easy to prepare and tastes so good. Here's the recipe.

Chicken Wings in Tuhau Flavor

Ingredients:

4 chicken wings
2 tomato (sliced)
1 stem tuhau (sliced)
some ginger (sliced)
some garlic (sliced)
1 tbsp chili paste

Seasoning ingredients:

1. 1tbsp light soy sauce
2. 1tsp oyster sauce
3. 1tsp sugar
4. 1tsp  pepper powder
5. half glass of water

Cooking Method:

• Cut chicken wings into 3 section. Keep aside.
• Stir fry sliced garlic, ginger and chili paste until fragrant. 
• Enter chicken wings and sliced tuhau.  Stir until well combined.
• Add in all seasoning ingredients followed by half glass of water.  
• Bring to simmer until the gravy is almost dry.  Add in sliced tomato, stir for a while.  And its done. 

Chicken Wings in Tuhau Flavor

Ginger Chicken

Ginger is native to India and China.  Ginger is the underground rhizome of the ginger plant.  The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young. The ginger rhizome has a firm, yet striated texture and a taste that is aromatic, pungent and hot. For more info, please refer to this site and search for ginger:  http //whfoods.org/ 

Almost all farmers in my village are planting ginger besides other highland vegetables, it's cultivated on a large scale as a source of income or planted for own use. The use of ginger in cooking has become common since the time of our ancestors, as this is one of the ways to retains body warmth in cold weather, especially at night and during rainy season.  And the most important is, it can remove winds in the body.

Ginger

The highlander kitchen is seemed incomplete without ginger. It should always available in our kitchen because it is used in almost every dish, no matter in stir-fried, boiled, steamed or soup. And most of all, ginger is the ideal partner of lihing (Kadazandusun rice wine).

Ginger Chicken

Ingredients:

1. 500g chicken breast
2. 20g young ginger (sliced)
3. 1 red pepper (sliced)
4. 1 scallion (sliced)
5. 2 garlic (minced)

Marinate material:

1. 1 tbsp corn flour
2. 1 tbsp light soy sauce
3. 1 tsp pepper powder

Seasonings:

1. 1 tbsp light soy sauce
2. 1 tbsp oyster sauce
3. 1 tbsp rice wine (lihing)
4. ½ tsp sugar
5. 1 tsp sesame oil
6. ½ tbsp corn flour (dissolved in a little water)

Method:

• Slice the chicken breasts and marinate for a while, then blanch in boiling water. Drain.
• Heat oil in a wok and fry minced garlic until fragrant. Add in ginger, white part of scallion and chicken breast. Stir briefly.
• Put in all the seasonings except the sesame oil and corn flour. Stir until smooth. Then add green part of scallion and sliced red pepper.
• Thicken the gravy with cornstarch solution.
• Finally, sprinkle with sesame oil. Ready to serve.

Ginger chicken