Wednesday, March 13, 2013

Golden Phoenix Restaurant

This year Chinese New Year passes very fast, and things happened just too fast till you can’t cope with it.  From the day, our boss was here for meeting and we organized a dinner in Golden Phoenix, things just gone so fast so that I didn’t rest well.

And the entire February is gone, and we are now in March, after few more weeks there’s the time many of us will practice Qing Ming for the ancestors. Time to see many folks busy buying paper clothes, paper cars and so on for the prayers. Some are even travel outstation to perform the prayers too.

Let’s not move too fast with that… capturing some light moment that we have before the New Year with our colleagues and superior in Golden Phoenix, Equatorial Penang. 

We do have Muslim colleagues in the team thus getting a Halal Chinese Restaurant would be more appropriate for this dinner. I guess nowadays most of the restaurants in the hotels are practicing Halal food and even practice too.

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Since is approaching Chinese New Year, a plate of Yee Sang is something that shouldn’t be missed. Everyone was happily tossing the ingredients, and even happily saying have good bonus, good increment, good promotions, less customers’ complaints, less escalations, etc. It was honestly a cheerful moment when each one of us shouting for those prosperity words or greetings.

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Sze Chuan Soup, it’s a special request from our manager whom loves the tangy taste. Though sour but this is honestly Golden Phoenix all time favourite. Tried this when we were young, and the taste didn’t change much too.

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Roasted Chicken with Prawn Crackers. Though is something ordinary but I would have to admit that the marinade of the chicken actually make the chicken perfect, and it roasted evenly, the skin was honestly crispy too.

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Marmite Prawns, prawns represents laughter, and it’s a must have dish on Chinese New Year. It represents laughter in the family and it would last as long as years.

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Deep Fried Kailan and Stir Fried Assorted Mushroom with Brocolli. This is a vegetable dish that the hotel recommended. And in fact, this dish you would be surprise to know they fry with Chili Padi. Reason is to get the taste of it, and to make the whole dish more fragrant. Whoever got it, you can say that it’s a pretty good Jack Pot! (Am sure whoever read this, will laugh out loud)

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Cantonese Steam Soon Hock Fish. When comes to steam fish I would have to op for Cantonese Style, not because am a Cantonese but honestly it has its unique taste and it will never go wrong with that. Soon Hock is one of the expensive fish in all the restaurants, I believe it’s due to their meat texture and its freshness.

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Sze Chuan Fried Rice. The second last dish that ends the dinner. Each rice was perfectly covered with the special made sauce.

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Last, is the dessert. We were debating should we op for cold dessert or warm. Ended up, most of us opted for hot dessert and they were recommended this Water Chestnuts Dessert for us. It was absolutely warm our stomach on a raining day.

Though this may be a bit too late for Chinese New Year, however, it was a warmth and happy dinner that I ever attended.

Thank you!

Sunday, March 10, 2013

蒜爆雞塊 Garlic Fried Chicken

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When hubby sent me home the other day and left for office again, I only have a few garlic and 2 pieces of chicken at home. When you’re leaving nothing to cook, I guess we got to think of an alternative way to cook something different.

But come to think of it, it wasn’t that bad, and it was a pleasant taste and it was full of wok aroma. Method of cooking this dish wasn’t that difficult too. I was just simply took whatever I have in the fridge and marinate it.

Oyster sauce is a sauce that is comfort those cook that is lack of confident in their cooking. Well, am one of them and some how it turn out to be something that hubby loves it.

2 chicken thigh, chopped
1 bulb of garlic, about 10 to 14 cloves
2 tablespoon of oil

1 tablespoon of oyster sauce
2 tablespoon of light soya sauce

  1.   Wash and clean the chicken thigh
  2.   Marinate the meat with the marinades for about 20minutes
  3.   Removed the garlic’s skins and lightly press on each cloves
  4.   Heat the wok with 2 table spoons of oil
  5.   Throw in the garlic, lightly fried it till fragrant and lightly burn & brown too
  6.   Then after add in the marinated chicken into the wok
  7.   Without turning it, straight away I covered it with the lid for about 30 seconds
  8.   Lid off and stir the chicken lightly and covered it again
  9.   The mentioned process repeats for couple of times, this is to make sure the chicken is fully cooked
  10.  Once done, dish out and serve with steamed rice

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I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

Saturday, March 9, 2013

Steam Chicken 私房菜蒸雞

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I know some people steam chicken will add in Chinese Sausages, and some will add Chinese Cooking Wine. But my version is only chicken and dried mushroom.  I find that adding the sausages into it, that could make the chicken very sweet, and it’s like losing its original taste.

However, different family will have their different way of steaming. For me, I cut it short and real simple. As long as no one complains and no one having stomach upset, I guess that’s the final result of that.

I truly appreciate if some one out there can give some advices, I guess I can find ways to improve it. Meanwhile here’s my simple version of steaming chicken.

2 chicken thigh
5 to 6 dried mushroom, soak and cut into strips

1 tablespoon of oyster sauce
½ tablespoon of dark soya sauce
½ tablespoon of light soya sauce
½ teaspoon of sugar (or less)

  1.      Marinate the chicken for about 20 to 30minutes
  2.       Boil water till it’s boiling hot
  3.       Line up the chicken on a flat plate and garnished the mushrooms on top of it
  4.       Steam the chicken for about 10 to 15 minutes
  5.       Then serve while it’s hot.
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I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

Friday, March 8, 2013

Fried Pork with Onion & Dried Chili 爆炒辣肉塊

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I respect those housewives can cook all kinds of dishes for the family. Be it from chicken, fishes, meat, or Hokkien cuisine, Cantonese cuisine or Hainan cuisine. Some even spend time to grind the spices to curry, some even marinade the meat for a long hours.

For me, I rather have a quick one, even marinade for 15 minutes is just good enough for me. I believe most important is the flame and the wok.

Found this recipe from one of my recipe book which I bought for many years. This was found only decided to try it out when you’re running out of idea what to eat, and what to cook.  I guess this is an easy job for most expert cook.

500g pork tenderloin, cut into cubes
1 onion, peeled and cut into chucks
5 dried chilies, cut into small pieces (but I used chili padi instead)

¼ tsp salt
1 tsp light soya sauce
Dash of pepper
2 tbsp water
1 tbsp corn starch

2 tbsp oyster sauce
1 tbsp chili sauce
1 tsp sugar
2 tbsp water
2 stalks spring onion, cut into short lengths


  1. Mix pork with marinade and marinate for 30 minutes
  2. Heat up oil, pan-fry pork cubes until 80% cooked
  3. Add onion, dried chili and stir fry until fragrant. Add seasoning and stir fry until well mixed
  4. Lastly add spring onion and stir well
  5. Dish up and serve with steam rice

Do note that if you are the person can’t take any salty food, my advice to omit the salt from the marinade.
Noted add in 1 tbsp corn starch for marinade could make the meat a bit too starchy, I guess need to modify that.
Without dry chili and replaced by chili padi also make this dish special too.

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Tuesday, March 5, 2013

Fried Chicken Cubes with Honey Peas滑炒雞球

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When you’re just tired of cooking the same old dish every day, I guess, you will tend to go to bookstore to look for recipe books. Well, I have to admit that I was one of them that cooking the same old dish again and again. No doubt, many people gave me the advice that practice make perfect, but, the person keep eating the same dish also feel bored about it.

I bought this book last year and let it lying on my book shelf for a long time, till recently I realized that I have this book. A brief glance I noticed some of the recipes are easy to cook and the ingredients are easy to get too. But, I guess, it takes some time to refine the process or modify the ingredients.  Well, I could be wrong, however, never try never know, right??

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滑炒 is a method where marinated ingredients that stir fry in the hot wok to retain the moist of the meat. From the book, I’ve learned that adding the egg white into the marinate process would help restore the juicy and the moisture.

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Source: Yum Yum Magazine (2012 Apr/May edition) 所謂滑炒, 是說這樣炒出來的菜肴有著特別嫩滑的口感, 除了炒時有技巧, 也要加入蛋白這個重要醃料, 在醃肉時加一粒雞蛋, 炒出來的雞球果然特別滑溜

2 Chicken whole legs, deboned and cut into cubes
1 cup oil for deep-frying
5 slices ginger
1 tbsp slice garlic
5 honey peas, cut into half (if you like honey peas, you can add more)
10 slices carrot (I did not use carrot but honey peas only)

½ tsp salt
½ tsp sesame oil
1 egg white
½ tbsp corn flour

Seasoning (Mixed)
1 tbsp oyster sauce
1 tbsp light soya sauce
¼ tsp salt (if you can’t stand too salty food, you can omit this)
Dash of pepper
100ml water
2 tbsp water, mixed with 1 tsp corn starch, for thickening (I omit this as the chicken cube is well blend with the corn flour, that could help in thickening the sauces)

  1.  Mix chicken with marinade and marinate for 30 minutes
  2.  Heat oil until medium hot, add chicken meat and deep fry until 90% cooked. Dish and drain
  3.  Leave 2 tablespoon oil in wok, sauté sliced ginger and garlic until aromatic. Add in the remaining ingredients, seasoning and stir well
  4.  Lastly thicken with corn starch water (if you did not add this, you can omit this step)
  5. Then after, dish out and serve with steam rice

I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.