Shredded Cucumber Pickled Salad

My family’s lunch and dinner usually consists of three types of dishes but sometimes I will make pickled salad as an addition.  A simple pickled salad that marinated and chilled ahead of time can stimulate appetite when serve as an appetizer or accompaniment to any meal. 

I have a pickled salad recipe that I've learned from my late grandmother. She was very fond of this pickled salad that she made it almost every day. I do love this pickled salad very much.  Just a few ingredients with a simple method but the taste are really appetizing.

Shredded Cucumber Pickled Salad


Ingredients:

• 1 cucumber - shredded
• 4 chives - roughly chopped
• 2 red chilies - roughly chopped
• A handful of anchovies - halve and blanch in warm water
• 2 lime - juiced
• Salt and sugar to taste

Method:

• Enter all ingredients in a salad bowl.  Mix all together until well combined. 
  
• Marinate for a few minute.
• Store in refrigerator for ½ hours or more before serving.
• Also suitable to serve in room temperature.

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.

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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
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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.

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 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.

Winter Melon with Kampung Chicken Soup

Sorry to all blogger friend for not being around for such a long time.  I was fall sick and my health condition really not allows me to blogging. Cannot post any recipe for some time because I was really lost my appetite and very difficult to get into the kitchen and cooking.  Thankfully, I finally recover from loss of appetite but still unable to consume foods that are fried and spicy. At the moment, I'm more to soup dish that is simple but still full of nutrients.

My recipe for today is the winter melon with kampung chicken soup.  Winter melon also known as gorouk or guronsom by KadazanDusun.  Winter melon is a fairly big round fruit with dark green skin. Sometimes there is also a kind of long and oval fruit.  It looks like a water melon but is actually a squash. The hard, thin, mid-green skin has a waxy feel and a whitish tinge. The mildly flavored white flesh has the texture of watermelon but it not sweet. It’s high in vitamin A and vitamin C.

Winter melon has a little taste but cooking it with kampung chicken meat will make it more flavorful.  This soup is simple and relatively quick to prepare.

Ingredients:

1. 1 liter of water
2. 1 whole winter melon
3. 1 whole kampung chicken
4. 3 inc ginger
5. 1/2 cup of lihing (KadazanDusun rice wine)
6. salt to taste
7. finely chopped spring onion to garnish

Method:

• Scrub the winter melon skin to remove the waxy and a whitish tinge. Remove seeds and cut into middle-sized chunks.
• Clean, cut and drain chicken.
• Remove ginger skin and slice.
• Bring water to boil in a large pot. Add chicken and sliced ginger. Cook for about 15 minutes.
• Add in winter melon, lower the heat and simmer for 15 minutes.
• Pour in lihing and add salt to taste. Simmer for another 15 minutes.
• Garnish with spring onion and serve.

This is really a healthy soup that tastes light, cleansing, and satisfying at the same time.  I finish two bowls for myself.  I serve my first bowl of soup as congee. Mix it with a scoop of plain rice.

I put some "jeruk bambangan" for my second bowl.  Do not be surprised if you sweat a lot... because this juicy, velvety winter melon soup really can detoxify your body.