Monday, January 14, 2013

Weekend Menu #41: My helpers and kacangma

My daily helpers around the house who diligently make my life easier.  Thanks to them. 

Another useful helper that I forgot to take photo is my Magic Bullet Food Processor.  I used it to blend onions, garlics and ginger in bigger portion.  Most of the time I used it to mince gingers when I cooked kacangma. By the way my main dish for my reunion dinner with old colleagues last 27th was my kacangma and everyone commented it wss tasty. Even my friend's Australian husband tasted and complimented on it. *wink*

Yes!  I have learnt to cook kacangma and I really enjoyed my own kacangma.  Never knew it is that easy.  I have been cooking it few times and each time I am tasting with different measurement of rice wine. Of course the more the better but I will get drunk and warm if too much of wine in the soup.  *wink* 

So I have come up with my own measurement and recipe of kacangma.  Enjoy cooking!

My grated ginger and its juice using my Magic Bullet food processor

1/2 cup of dried motherwort leaves
1.5kg of chicken thighs, chopped into smaller bites
4 tbsp sesame oil
1 big sized ginger, grated in food processor
2 cups rice wine
1 1/2 tbsp salt
1/2 tbsp sugar

  1. Peel the skin and slice the ginger.  Extract the ginger juices from the ginger using food processor.  Of course if you have mortar and pestle then it is even better because more juice and the ginger will be really minced
  2. Heat up sesame oil in wok.  When it is hot, throw in the processed ginger (not the juice).  Saute for few minutes till ginger is fragrant and browned. Add in motherwort and stir for a while.
  3. Add in chicken meat.  Cook for 5 minutes till chicken turned white.  Add in ginger juice and white wine.  Give a few quick stir. Cover the wok with lid and let it cook for 5 minutes
  4. Open the lid and give the meat a stir.  Add salt and sugar (optional).  Cover with lid and let it cook till chicken is softer.  Turn off the heat and dish out the kacangma

My mum's advice: After Step 3, you can transfer the kacangma to a steamer and let it steam for 30 minutes or till chicken has soften.  Taste better, according to her.

1 comment:

  1. Those kitchen appliances are really helpful and ease our life. More over, I think they help to "control" the oil from splattering in the kitchen, hihi!