This is another very simple dish that anyone can do. Over here, I’m using boneless chicken leg. I’ve only added a few drops of oil to prevent the skin from sticking on first contact. The rest of the fat comes from the chicken itself which I’ve first seasoned with salt. Next comes the Worcestershire sauce (after the chicken is done) and we’re ready to serve this very tasty and fragrant dish.
Who says you can’t cook fish in a microwave? I have proven time and again that it’s not only possible, it may even be a good idea. Some microwave ovens come with a steaming function. It may be a programmable function, but I normally go by eyeballing. Watch your fish closely, turn it a couple of times during the cooking process and your fish could be done just right.
Always make sure you have your seasoning sauce in the plate as you microwave. A dry plate is unlikely to give you good results. This is a HK style “steamed” fish. The ingredients in the seasoning are simply white pepper, light soy sauce, sugar and water.
This is another one of mine and my kids’ favourites. It’s not too difficult to prepare. First, fry the one-inch think batang fish slices in oil. Once both sides are browned, drain excess oil and add about a cup of water.
Into the water, throw in some fried shallots, add a couple of teaspoons of sugar and asam sauce, about 4 teaspoons of light soy sauce over the fish slices, add sliced chilli padi according to taste. Boil for 5 minutes and you’re done.