Yesterday we had very light dinner so we all woke up a tad hungry this morning. I decided to cook this fast dish as I have everything on hand. So breakfast was within half an hour. Managed to cut some spring onions from my garden. Really needs my spring onions to grow faster.

I have garlic and shallots oil ready. I also have minced pork ready as I always have some in my fridge. This is for a quick kon loh mee or sometimes hubby like the mince on brioche fingers! Try it. It’s very good the combo of sweet brioche and slightly salty mince. I also use them as toppings for a lot of other dishes of mine. Today I added some fish balls for the hubby too. Oh and I also like to tail my beansprouts when I am sat down watching the television. Then I will put them into a vacuum container in my fridge. Last for days and only soak and rinse with cold water when you want to use them and never before!

When I come back from Malaysia I usually dry my salt fish from Kuching. Then I fry them all up and portioned them. They go into my freezer and I eat at will. The loh shu fun was from Singapore, and it is not a bad brand. I happened to see them in a shop yesterday. So, I am a few packets richer now.

TIP – Please season with salt, pepper, pinch of sugar etc. I did not with mine because my mince were highly seasoned and I used shallots and garlic oils. To me just a touch of dark soy sauce and oyster sauce was enough. Season to your taste and make it yours. There is also no need for corn-starch slurry because I used 2 eggs. Break and mix, smooth and yum already. Season anyhow you wish. Make the dish yours.

Note – Just for F-Sake use a claypot. If not please don’t call it claypot noodles. Frying on a wok then serving it in a claypot is wrong! Call it stir fry if you do that! Enjoy.

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Salted chicken is so easy to make at home. This is the simplest no fuss recipe. You buy the chicken and unlike the British people, we Chinese like to clean our chicken with salt and rinse before eating. In the winter this is a good dish and easy to prepare and steam on lazy days when you are a bit cold and lazy. My chicken was marinated for 3 days. Adjust your salt to suit. If marinate longer, less salt and so forth. Not actually rocket science but cooking experiences is useful.

You can actually vacuum sealed your chicken and cook it in a Sousvide machine if you like. A simple way as I don’t like to use a lot of other ‘brown’ sauces. I like the clean look, not muddy brown look so no soy sauce, oyster sauce etc. A nice chicken won’t need all those. Eat clean and simple better. Of course you can add ginseng, mushrooms, red dates etc but today I am just lazy and I just want to show off the near perfect cornfed chicken skin.

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Nowadays I only blog dishes that I love to eat. My daughter has also taken an interest in cooking simple food recently. Praise the Lord! I think of ideas and simplified them but yet hope to maintain ‘tasty’ so she can try and make it her own one day. She loves seafood and prawns above all else.

Today’s dish is very simple. I bought a block of raw shrimps the other day and made some prawns paste. It is very easy to make if you have a blender. I prefer to make my own because I have a suspicious mind. I always think others are not ‘clean’ especially those doing it in bulk for business.

Please refer to the pics for inspirations.

TIP – You can add in a beaten egg or two just before serving to thicken the sauce instead of using corn-starch.

TIP – You can also make any sauce you like using chicken stock or mushroom stock.

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Updated 21/02/2023 with dough made with added chopped changkok manis – style signatory mine.

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