Hock Chiew Dishes in Setiawan

~Kong Po Crab - This is really yummy~

~Pork With Ja Choi~

~Sweet And Sour Fish - I like this dish too~

~Fried Egg With Oyster - My Fav~

~Stir Fry Mixed Vege~

~Soup With Tofu, Egg, Vege - I like this too!~

Seafood Restaurant 23

Steamed Soon Hock Fish


Scallop With XO Sauce


Scallop With Garlic


Fried Noodle


Lamb Rib


Lobster Sashimi and Cooked In Soup


Fresh Oyster


Bamboo Clams


Baked Oyster With Cheese

Steamed Pork With Salted Fish

Ingredients
1 piece of medium size tofu, cut into 6 or 8 pieces
Half chinese waxed sausage, cut into thin slices
2 thin slices of salted fish, cut into small cubes
Around 50gm pork, thinly sliced
3 tbsp cooking oil
2 or 3 cloves garlic, chopped into small size

Marinade
2 tbsp light soya sauce
A few dashes of pepper
1 tbsp cornflour

Seasoning
More or less 1.5 tbsp assam jawa juice/sour plum juice(for cooking)
1 tbsp fah tiew wine
1 tbsp light soya sauce
2-3 tbsp cornflour

Method
1. Marinate the pork for about 10 minutes.
2. Fry garlic with salted fish till lightly brown.
3. Mix pork, tofu, waxed chinese sausage and fried garlic with salted fish (together with the cooked oil) in a plate. (Don't mix the tofu roughly or else it will break into pieces)
4. Add in seasoning and mix well.
5. Steamed for about 15-20 minutes or until cooked.
6. Dish and serve.

Note: Before steaming, try the sauce for the taste.Of course you spit out the sauce after trying. :)

Lemon Chicken (Western)

Ingredients

1 chicken breast, cut into half

More or less 10gm of butter

Some dashes of salt and pepper

About 1/3 of lemon juice

Methods

1. Rub in salt and pepper onto the chicken breast.

2. Add butter in a saucepan till it melts.

3. Fry chicken breast in medium heat till cook. Flip over to other side and vice versa when frying.

4. Add in lemon juice and cook for another minute.

5. Place chicken breast and sauce onto a plate.

Note: You can slice the chicken surface so it will be cooked faster. Don't cook too long if not chicken will not be tender.

 

Claypot/Rice Cooker Chicken

Serve 3 adults and two young children

Ingredients

Half a chicken, cut into small pieces

1 no Lap Cheong/chinese sausage, thinly cut

5 no mushroom,thinly cut

2.5 cups of white rice, cook with water

Seasoning

2 tbsp light soya sauce

2 tbsp oyster sauce

1 tbsp dark soya sauce

1 tsp or more of sesame oil

1 tsp or more of cooked oil

Dash of pepper

Method

1. Season chicken and mushroom with seasoning for at least half an hour.

2. Cook rice in the rice cooker for around 20-30 minutes till you see tiny 'holes' on the rice. When it is almost cooked, placed the seasoned chicken and mushroom and chinese sausage on top of rice.

3. Cook rice and chicken for another half an hour or till cooked. Serve hot with cut chilli in soya sauce.

Notes: You may use a claypot with this recipe and same method.

Remember to add less water than you normally would when cooking the rice. If not, the chicken will become too soggy.

Adjust the seasoning as I do not know how much rice you want to cook.