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Monday, April 29, 2013

Mei Lum

This is a special dip for steamed chicken and my children love it.  Most people use cilli sauce but my family being of Kwongsi dialect would cook this for our steamed chicken especially on festive occasions.  As this is a traditional recipe, there is no exact measurement.


1/2 bowl of chopped shallots
1/2 bowl of chopped garlic
1/2 bowl of young ginger (smash the peeled ginger with the back of the cleaver before chopping them into  
                                         smaller  pieces)
1 bowl of  chives (cut into small pieces)
5 tabsp of oil
half cup of water
1 tsp salt
2 tsp of sesame oil


1)     Heat up the wok on low fire  and put in the chopped ginger (without oil).
        Continue frying for about 8 mins.      Dish out.
2)     Heat up the oil and put in the garlic. Stir for awhile before adding in the shallots until fragrant.
         Add in chopped ginger and continue stirring to avoid the ingredient sticking to the wok.
3)     Pour in the chives and mix together.  Add in the water and cover the wok for about 5 mins.
        Lastly add in salt and it is ready.   Add in the sesame oil only when it is ready to serve.


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