I learnt how to cook a lot of traditional homecooked meals from my parents. These meals are usually very simple, but delicious and comforting as they all bring back my childhood memories of eating at home with my family. Now that I have moved to Australia and have my own family here, I’d like to start my own tradition and document all these recipes here on my blog so someday my kids can learn how to cook these dishes too. I am sure a lot of you out there are in the same boat (Malaysians living overseas) so you might be able to relate to some of these dishes and may wish to recreate them yourself too, so feel free to try any one of these recipes I’ve already posted:
- Ayam Masak Kicap
- Steamed Egg Custard with Minced Chicken / Pork
- Tomato Kuay Teow
- Steamed Fish Head with Ginger
- Homemade Kolo Mee with Minced Pork and Wontons
- Foochow “Mee Sua” Recipe
- Ayam Pansoh
- Crispy Deep Fried Whole Snapper
- Butter Sotong
- Sarawak Laksa Recipe
- Japanese Egg Tofu with Minced Pork
- “Apam Balik” aka Malaysian Peanut Pancake Recipe
- … and many more. If you have a favorite Malaysian dish you would like a recipe for, please email me at firstname.lastname@example.org and I will pull some strings and see what I can do!
Back to this post, another one of my favorite homecooked dishes is Ginger Chicken. There is just something about Ginger that makes this chicken so yummy. A lot of our traditional Malaysian cooking involves using a whole chicken with all of its bones because it enhances the flavour of the dish plus we Asians love eating chicken with bones – keeps the meat nice and tender! However, if you prefer using boneless chicken fillets please feel free to do so!
2 tbsp vegetable oil
Half a chicken, chopped into smaller pieces
1 inch cubed ginger, julienned (you can use more ginger for a stronger flavour)
1/2 cup water
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 red chilli, sliced
Heat oil in a wok, add ginger and stirfry for about 30 seconds until fragrant. Add the chicken, stirfry for a few minutes then cover the wok and let the chicken cook for approximately 10 minutes, opening the cover every few minutes to stir through.
Add light soy sauce, and half of the water and stir for a few minutes. Let the chicken gently simmer.
Add oyster sauce and dark soy sauce, and the rest of the water. Continue cooking and stirring and covering until the chicken is cooked through and the sauce has reduced.
Add sliced red chilli at the very end and serve hot. Garnish with Thai Basil leaves (optional).
Serve with hot steamed rice. Serves 4.