STEAMED CHICKEN

Here's another one quick, easy and convinient recipe for chicken. Main ingredients are easy to find in every supermarket here in Europe. Normally I use chili pepper to give a bit of a zing to it, but I put bell pepper instead 'cause I'm going to serve it with my "no chili" friend😉😜!Eat this with fluffy boiled jasmine rice.

you will need:

500g chicken legs (cut into 2-3 inch portions)
1 tbsp. fermented black beans(chopped)
3 cloves of garlic(chopped)
half of a medium bell pepper or 1 finger chili if you want it a bit hot
1 tbsp. dark soy sauce
2 tbsp. light soy sauce
2 tbsp. rice vinegar or any vinegar you have
half a tsp. brown or demerara sugar
1 tspnful of corn flour
pinch of salt and ground black pepper
 
chopped coriander leaves and spring onion to garnish


procedure:

Clean and wash the chicken removing excess fats, drain it nicely. Mix all the 
ingredients except the garnish. Put the prepared meat in a heat proof dish for steaming later. Set aside while preparing your steamer to boil, then steam the chicken when it's ready, put the lid on nicely. Leave it for 25-30 mins. Garnish with your chopped coriander leaves and spring onions then serve.

Yong Tau Foo

      INGREDIENTS:

            Fish Paste Mixture
  
        1 kg. Fish paste (bought frozen in asian supermarket)
        2 sprig of Spring Onions
        1 tbsp. of Ginger juice

        6 pcs friedTufo
        8 pcs finger Chilies
        5 pcs okra (seeds removed)
        5 pcs small or med sized eggplants (cut into half and scrape the middle with spoon)


  Procedure:
Mix altogether the fish paste, spring onion and ginger juice.
Cut the tufo in half and fill it with the fish mixture, and then do the same thing with the other
vegetables. Steam it for 5 to 10 minutes depends on how big your portions are. You can freeze them when it gets cold for later or shallow fry them and dip it in sweet chili sauce. Serve with rice or noodles. Enjoy!