I am terribly sorry for my inaction for the past weeks. With my computer out of order, a new job and my local internet cafe now a bottle shop getting anything posted is a real pain. Thanks for all your comments and emails while I was away, I will be posting regularly starting from next week. This is everyone's last opportunity to cook somthing Malaysian for this month's Muhibbah Malaysian Monday, how about something about deepavali for the spirit of muhibbah!? This is a very simple but versatile meat sauce that I grew up with and there is always some in the fridge for emergency. It is perfect as topping for rice, noodles or tofu and I hope you will try it out too. Traditionally pork is used but I am using chicken this time around.
500 g of chicken mince or mince of your choice
3 garlic cloves, chopped
5 cm knob of ginger, chopped
1 onion, chopped
25 g of ya cai (a type of Sichuanese preserved vegetable)
2 tbs of light soy
2 tbs of dark soy
2 tbs of oyster sauce
dash of Chinese cooking wine
1/2 cup of chicken stock
salt and pepper to taste
Prepare the garlic, ginger and onion.
Marinate chicken mince with oyster sauce, light soy and Chinese cooking wine for 15 minutes.
Saute onion and garlic til lightly brown then add the marinated mince. Brown meat a little or til it loses it's pinkness.
Remove the lid and continue to cook for 5 minutes if the sauce is too thin, alternatively thicken with some corn flour solution.
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