Steamed Chicken with Angelica Sinensis (Dong Qui)

 Ingredients 

6 pcs Chicken thighs ( debone)

12 pieces Angelica sinensis 

2 tbsp salt 

4 + 4 tbsp Chinese Cooking wine ( can substitute any wine will do)

8-10 pieces goji berries  (soak in water)

String to tie 6 pieces chicken ( 1 feet x6)

Wash the chicken tights and debone. Dry and marinated with 2 tbsp salt & 4 tbsp wine. 

This is how Angelica sinensis look like.(buy the sweet type from Chinese medicine hall)

After marinated, add in 2 pieces Angelica sinensis (sweet Dong Qui) on the tight as shown above. Roll up & use a string to tighten the tight. 

 Once all done, keep in the fridge for few hours 

Ready to cook. Transfer the tights to a steamed plate, add in another 4 tbsp wine and goji berries (drain the water out) . 

Prepared a wok with boiling water and put on a rack and ready to steam for 25 minutes. 

After steamed, let it cool for few minutes before sliced and served hot with white rice.

Enjoy 

2016 LOU SANG creation

Chinese New Year 2015 - Year of Goat

Lou Sang with Chey's family on 8th day of CNY

 Gula melaka coconut With longan jelly

Youn Tai (Stew Pork Leg)with mushroom & vegetable

Brocoli with mushroom & abalone

Lou Sang with Yong's family on CNY Aeve

Kong Hee Fatt Choi - my Lou Sang (year of goat creation)

Hope the days ahead are filled with immense joy and prosperity. Happy Chinese New Year."

Fried Seaweed

 

 Ingredients: Popiah skin, Nori sheets, sesame seeds, egg white, oil

 

Take 2 slice of popia skin, brush them with beaten egg white. Place one same size nori sheet on top to one popiah skin. Then place the other popiah skin with the egg washed layer facing down. Stick them together and cut into strips. Then fry with oil on medium heat fire and cool before storing

 

Veggies Bloom (Chinese Cabbage with ham)

Veggies Bloom
Idea source from Wendyinkk

Ingredients
-2 Chinese Cabbage (medium size)
- Few slices of baked ham (cut in stripe)
- Goji berries

Sauce
- 3 tbsp. Oyster sauce + 2 cup water
- 1 tbsp. sesame oil
- 1 tsp. chicken stock
-  dash of pepper
- 3 tbsp. water + 1 tbsp. corn starch (corn starch mixture)

    1. Cut Chinese cabbage into quarter & bring to boiled with bit of salt for 10-15 minute till it is soft.
    2. Cut vertically into half &keep the leaves in stacks, do not loosen them. Arrange the stacks  of cabbage & cooked ham like a flower bloom.

   Add all the sauce ingredients (except corn starch mixture) to cook in medium flame. When its boiled, add  goji berries and corn starch mixture to thicken the gravy. Pour the gravy into the decorated veggies bloom with cook ham.

YEE SANG (LOU SANG) - 2013 YEAR OF THE SNAKE

INGREDIENTS - 1

Decorate/combine all ingredients into a big plate

2 cucumber


1/2 raw papaya


1 big radish (marinate with 1 tbs sugar + 1 tbs venigar + 1 pinch of salt)

2 carrot

1 big pamelo +1 mandarin orange

 

Jelly fish (400 gm) -

1,Cut jelly fish into strips & put into a bowl

2.Pour hot water into the jelly fish for 2 minuites.

3. Drain the jelly fish & put under run water (drop) overnight.

4. Drain all the water out & marinate with 1 tbsp sesame, 1 tsp sesame oil, 1 tbsp sugar & 1 big lime juice.

Salmon fish - 350 gm


1 big yam (300 gm) - cut into slice & deep fried with hot oil till crispy


Dry nutmeg - 1 packet (200gm)


3-4 stalk of fresh onion


 1 bunch fresh coriander

INGREDIENTS - 2

Onion oil - 1cup


Sesame oil - 1/4 cup


Sesame seed - 1/2 cup


Five spice powder - 1 - 1 1/2 tbs


Crispy biscuit - 1 packet - break into smaller before serve

INGREDIENTS 3

Sauce - mixed all together

Plum Sauce 200g (half bottle)

Lemon Sauce 200g (half bottle)


2 tbs  sugar syrup




 This is how we display with ingredients 1. When ready to "Lou Sang" toss all the ingredients 2 & 3 & mixed well. Make sure everyone got a pair of chop stick to "Lou Sang"

Lee's & Yong Family "Lou Sang"

 

 I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover