Last sunday, my SO (significant other) decided that he shall play Chef for the day. For someone who does not cook at all, that was indeed no mean feat!
The dishes prepared comprised of the following:
- 2 types of fried fish (pardon me, but I have no idea what type of fish!)
- Chap Cai
- Ang Zao Chicken
- Chef specialty - Fried omelette with mince meat
The 2 really complicated dishes to prepare, of course, are Chap Cai and Ang Zao Chicken. Ang Zao refers to fermented glutinous rice. It is from a Hockchew origin and is dyed red in colour. I understand that it is a dish often prepared for confinement consumption. Hence, this dish is HEATY. You can buy this dish at some foodcourt in Singapore but it is not common.
Well, I shall be generous and share with you the recipes for these 2 dishes. Hee, its not exactly THE recipe as I do not have the specific measurements (hey I am not the one cooking)! But you do get a general idea. Let the pictures do the talking......
Ang Zao Chicken
After heating up some oil in the pan, fry ginger strips until fragrant before adding chopped garlic. I was told garlic has to be added later as they get burnt easily!
Once you get sufficient aroma coming both ginger and garlic, put in the Ang Zao paste and fry for around 10-15mins in small to medium fire. This is the most important step! If the Ang Zao paste is not stir-fried slowly and steadily, the dish will taste absolutely bitter and horrible! If you prefer a stronger tasting dish, fry more Ang Zao paste.
You will know the paste is ready when it turns a few shades darker in colour. The oil seems to separate from the paste as well.
Once the paste is ready, add in cut-up chicken pieces that were already marinated the night before. The chicken pieces were marinated using your usual salt, pepper, soya sauce & sesame oil.
Stir fry the chicken pieces until they are well covered with Ang Zao paste and are about half-cooked.
In another pot, bring about 1/3 water to boil. Once the water have boiled, transfer the chicken pieces into the big pot and bring to boil again. Add salt/soya to taste.
If you preferred the thicker gravy version, then use lesser water. It is also said that the dish will taste better and better as it age (meaning you heat up a few times more).
Chap Cai
Stir fry lots of finely chopped garlic in oil. Next, add in black fungus and mushrooms. You need to fry black fungus and mushrooms first as they need the oil to bring out their flavours.
Next, add in some fatty meat (or lean meat if you prefer healthier choices) and fry everything together.
Here comes the all important secret. To have a tasty Chap Cai dish, you need to add in fermented bean curd!! I didn't know this! Just add the bean curd to the pan and continue to stir fry everything together.
You dont need to add in a lot. For the portion that we prepared, we added about 3 cubes. You will be able to see from the next picture below, our portion seems fit for an army!
To continue illustrating, boil a little water with ikan bilis and ginger in a pot to create some stock. Once the stock is boiling, put all your cabbage into the pot. You do not need a lot of water to create the stock as cooked cabbage will produce water. Otherwise, the dish may turn out to be too watery.
As you can see, our pot is hardly big enough for all the cabbage that we had prepared! Throw in the dried bean stick (is that what it is called? I only know its Dao Ki in hokkien), we cannot stir anymore and therefore had to transfer half of the portion to another pot. Also, we had not added in the mushroom, black fungus and meat mixture!
Once you have mix everything together in the pot (remember to use a BIG one), bring it to boil and add salt/soya to taste.
This is the finished product. We brought out a bigger pot so that we can combine everything into one.
By the way, the above meal was prepared for 5 persons for lunch and dinner. The Chap Cai was completely wiped out by the end of the day!