Seafood Porridge @ Fish Port, Miri, Sarawak

Delicious seafood porridge

Fish Port Restaurant,
Lot - 1690 - 1691, Phase 1,

Centre Point (It's located between Chinese temple and Standard & Chartered Bank, behind Arisans gallery & opp May bank ATM)

Miri, Sarawak

Tel - 085 322 655

Business hours - 7 am to 5 pm

White Coffee & Steamed Ginger Chicken Rice @ Old Town White Coffee

Delicious coffee



















Tasty steamed ginger chicken rice




















Old Town White Coffee,
Permisuri Mall,
Miri, Sarawak, Malaysia

Kolok Mee, Kyaw Teow & Dim Sum @ Alipapa Cafe, Miri, Sarawak

Alipapa Cafe,
Bulatan Commercial Complex (near Krokop and behind Miri Food court)
Miri, Sarawak

Kyow Teow Goreng

Dim Sum

Dim sum

Dim sum

Kolok Mee

Breakfast Dishes @ Paragon Food Court, Miri, Malaysia

Paragon Food Court,
Lutong, 
Miri, Malaysia

Baby Kai Lan with Oyster Sauce

Baby Kai Lan with Oyster Sauce

This is a tasty dish, which is very popular in Malaysian and Chinese restaurants. It’s served with rice, meat and chicken dishes or steamed fish.

Serves: 2

Ingredients

2 teaspoon olive oil or sun flower oil

6 cloves garlic, sliced

1 bunch Baby Kai  - Lan (wash well) or any spinach of your choice

2 teaspoon oyster sauce

¼ teaspoon salt (or to taste)

Method

Heat oil in a pan on medium heat. Add sliced garlic and fry  till golden color.

Add washed baby kai lan and fry on a low heat for 3 minutes.

When it’s about to start tender, add oyster sauce and salt to taste.

Mix all the ingredients well. Do not overcook. Serve with steamed rice / noodle varieties…

Kolok Mee, Dim sum & Kuey Teow Goreng (Fried Kuey Teow) - Popular Chinese dishes in Malaysia

Spring Roll Sheets available in Chennai

Spring roll sheets available in Chennai @ Star  Bazaar, Ampa Skywalk Mall. Price Rs 50 / 20 sheets. Samosa cover also available.

Chicken Fried Rice with Chilli Chicken

Chilli Chicken – Homestyle version. No added food color and ajinomotto (MSG).

Serves: 2

Ingredients

For the chicken:

300 g boneless chicken, cut into 1- inch pieces (preferably boneless chicken from leg joint. This portion is very soft in texture. Collect  chicken leg bones separately from butcher. Approximately 500 g chicken required for 300 g boneless chicken. Remaining will be bones. Reserve bones for chicken stock).

1 egg, beat well

1 tablespoon corn flour

1 tablespoon all purpose flour (maida)

1 teaspoon ginger juice (grate 1 tablespoon fresh ginger. Tie in clean muslin cloth and squeeze out juice. If this step is  difficult, use half teaspoon thick  ginger – garlic paste).

½ teaspoon salt

½ teaspoon pepper powder

250 g oil (to deep fry  chicken)

Method

Wash and clean chicken pieces. Drain out water thoroughly. Wipe boneless  chicken with a clean and soft kitchen towel. In  a bowl, mix chicken pieces with beaten egg, corn flour, all purpose flour, ginger juice or ginger – garlic paste, pepper  and salt. Cover and keep aside in refrigerator for half an hour.

Heat oil in a pan / karahi on high heat. Reduce the heat to medium and deep fry chicken until golden color. 8 – 10 pieces at a time. Drain out from the oil and place on kitchen towel to absorb extra oil.

For the chicken stock:

In a pressure cooker, boil  175 – 200 g chicken bones with  1 ¼ cup water (1/2  - inch level  above chicken), ½ teaspoon salt and ¼ teaspoon turmeric powder. Pressure cook for 3 quick whistles. Allow the cooker to cool naturally. Strain chicken stock with the help of a fine sieve. Chicken stock will  be 1 cup.

For chilli chicken:

Ingredients

1 tablespoon oil

1 onion, cut into ½ - inch cubes, separate each layer

2 green chillies,  finely chopped

1 teaspoon chopped ginger

6 garlic cloves, finely chopped

1 capsicum, remove seeds and cut into ½ - inch cubes

1 tablespoon  + 1 teaspoon Hoisin sauce (Hoisin sauce easily available @ all leading super markets)

1 teaspoon vinegar

1 tablespoon dark soy sauce

1 cup chicken stock

1 teaspoon corn flour (Dilute corn flour in 50 ml water and make a smooth solution)

Deep fried  chicken

1 tablespoon chopped spring onion (green part)

Method

In a small bowl, mix  Hoisin sauce, soy sauce, vinegar. Keep it ready.

In a pan, heat oil. Reduce the heat to medium and fry onion, chopped  chilli, garlic and garlic till light color. Do not make crisp and golden.

Add capsicum and fry for 3 – 4 minutes.

Add sauce mix, chicken stock and  diluted corn flour solution. Adjust salt if required. Cover with a lid and boil on a medium heat for 5 minutes (until it boils vigorously).

At this stage, add deep fried chicken and chopped spring onion.  Mix well. Boil on a low heat for 5 minutes. Serve hot with fried rice or noodles.

Chicken Fried Rice

Serves: 2

Ingredients

2 cups (standard measuring cup of 200 ml / 8 oz capacity) cooked and cooled rice

1 cup (200 g) boiled & shredded chicken pieces, boneless

1 tablespoon oil

2 onions or 1 bunch spring onions, finely chopped

6 cloves garlic, finely chopped

1 green chilli, finely chopped

1 teaspoon soy sauce

1/2 to 3/4 teaspoon salt to taste

1/2 teaspoon pepper powder

Method

In a wok / pan, heat oil.

Fry chopped onions and garlic till fragrant and pink in color.

Add chopped green chilli and soy sauce. Stir well.

Add rice and shredded chicken pieces. Mix well.

Add salt to taste and pepper powder. Mix well.

Stir well on a low heat for  5 minutes until all the ingredients well combined.

Serve hot with any curries / gravy dishes of your choice.

Egg Fried Rice with Gobi Manchurian

Here's the recipe link of Egg fried rice

Here's the recipe link of  Gobi Manchurian

Vegetable Spring Roll

Vegetable Spring Roll- A delicious snack, best with  tomato ketchup !!!

Makes: 7

Any filling of your choice (Chicken, Egg, Paneer,  Lamb ..)

Or

For the filling:

Ingredients

1 tablespoon oil

1 onion, finely chopped

6 French beans, very finely chopped

2 carrots (medium size), very finely chopped

4 tablespoon very finely shredded cabbage

½ piece capsicum

3 teaspoon soy sauce

¼ teaspoon salt (or to taste)

¼ teaspoon pepper powder (or to taste)

Method

Heat oil in a pan. Add chopped onion and fry until golden brown. Add finely chopped vegetables (or minced meat). Stir fry for 5 minutes on a low heat. Add soy sauce and mix well. Cover with a tight lid and cook on a medium to low heat for 10 minutes. Sprinkle salt and pepper powder.  Keep aside to cool for 10 minutes.

For the spring roll pastry:

Ingredients

Please use same measuring cup to measure  flour and water.

1 cup / 200 ml / 8 oz  all purpose flour / maida

2 teaspoon  ghee

½ teaspoon salt

½ cup  + 3 tablespoon water

250 ml oil to deep fry

Maida paste to close the edges (dilute 1 tablespoon maida  (plain flour)with 1 tablespoon water. Make a thick paste and keep aside)

Method

In a wide bowl, mix maida , ghee and salt. Add ½ cup water (add extra 1 – 2 tablespoon water if required)  and make a  medium soft  dough (not very  soft  like chapatti dough).  Knead well  for  5 – 7 minutes. Cover and keep aside in a container for half hour.

Final preparation:

Divide spring roll dough into 7  parts. Roll out each portion very thinly to form a square shape or normal chapati  of  13 cm (or make chapatis of 15 cm in diameter and cut each chapati into a square shape of 13 cm x 13 cm).

This recipe step is very important.

Heat roti tawa on medium heat.  Reduce the heat between medium and low. Toast each side of the  rolled roti very slowly. Do not allow to get golden brown spots (just warm the rotis on both the sides). Remove from tawa and keep aside. Repeat this process for remaining chapatti balls. This process helps the spring roll crispy. 

Sample photo of square shape spring roll wrapper

Divide the stuffing into 7  portions. Place each potion on the chapatti just below the centre, fold the bottom half over the stuffing. Fold the right side towards the centre, do the same for the left side. The shape should look like an envelop (or please see the photo above and prepare like that ) and seal the edges tightly with  paste made with the flour and water.

.

Heat oil in a pan. Reduce the heat to medium and wait for 1 minute. Do not fry on high heat. Deep fry spring rolls (3 - 4 at a time) until golden color on both the sides (approximate frying time for each side is 6 – 7 minute on  a  medium to low heat). Drain out from oil  and place on kitchen towel to absorb extra oil. Serve hot with tomato ketchup.

Chinese Style Chicken with Capsicum and Tomatoes

Chinese style Chicken with Capsicum and Tomatoes – A tasty side dish with fried rice / noodles …

Serves: 2

Ingredients

1 tablespoon oil

1 green chilli, finely chopped

4 cloves garlic, finely chopped

¼ teaspoon ginger, finely chopped

1 onion, cubed,  separate  each layer

1 capsicum, remove seeds and cut into cubes

1 tomato, cut into cubes

½ cup boiled boneless chicken  (or ½ cup chicken pieces from the curry)

1 teaspoon soy sauce

1 teaspoon red chilli sauce

1 teaspoon sweet chilli sauce

1 teaspoon vinegar

Method

Heat oil in a pan.  Add chopped green chilli, garlic and ginger. Saute on a low heat for 3 minute until soft.

Add cubed onion and fry till light pink color.

Add capsicum and fry for 3 minute on a low heat (almost tender).

Add tomato and fry on a low heat for 1 minute.

Add boiled chicken, soy sauce, red chilli sauce,  sweet chilli sauce and vinegar. Stir well continuously for 5 – 6 minute until the vegetables and chicken well coated  with sauce. Do not overcook vegetables. Serve hot  as a side dish with fried rice / noodles ..