Rendang Chicken [First Rendang In Japan]

Rendang Chicken

Late spring this year, I planted turmeric, ginger and lemongrass in my little veggie patch. All of them growing pretty well and surviving till today, late Autumn. Weather is getting so much colder this week and onwards, big different between day and night temperature, I wonder if they will survive the winter. Ginger roots are still pretty small, but sufficient for my cooking.

As the turmeric is growing very well with healthy looking young leaves, I should put them in good use - Rendang. After a long time, this is first Rendang Chicken in Japan. Due to shortage of fresh ingredients, I cooked it with a pack of instant rendang paste brought in from Malaysia but added "kerisik" and some shredded turmeric leaves. It was not the best rendang I tasted but good enough for satisfying my craving for this oily dish. I am glad that John liked it too although he kept complaining spicy and drinking lots of water.

Sorry, cooked with instant paste so no recipe for this one.

Rendang Chicken


Pan Grilled Rosemary Chicken [Boys Favorite Chicken Dish]

Rosemary Chicken

Both my boys prefer chicken over beef and pork, fried chicken is their first choice of course but I always give them healthier version to promote healthy eating habits. Guess what? They simply love it. When grilling it, they always called from the other corner of the house "Mama, something smelling good are you cooking?"

家里的两个小瓜都对鸡肉情有独钟,当然炸鸡是他们的首选但为了让他们从小就养成健康饮食的习惯就选择较健康的。 第一次煮锅烤鸡是还担心他们不喜欢,结果担心都是多余的啦!之后,每次煮这道鸡时都会从屋子的某个角落传来他们的声音“妈妈,很香的味道是你在煮吗?”

Rosemary Chicken

Even though oil is unnecessary in this dish but it is neither fat-free nor smoke-free, the chicken is cooked with its own fats. Don't be afraid to play with the spices, you will always have delicious food without having have to spend hours in the kitchen. Oh yes, just mix together some steamed rice with chicken oil remaining in the pan you will have a bowl of flavorful rice to go with grilled chicken.


Pan Grilled Rosemary Chicken
[Print Recipe]

Ingredients (4 servings):
600g chicken thigh meat (2 large thighs) 
1 tbsp cooking sake or shaoxing wine
1 tsp sea salt
1 prig rosemary, chopped 
1 clove garlic, chopped
Pinch of chili powder

  1. Cut each chicken thigh into bite size, marinate with all other ingredients for at least 30 minutes. 
  2. To cook, preheat a non-stick pan on high heat. Add a few drops of oil if necessary, put in chicken with skin side down. Cook for about a minutes then turn the heat down to medium-low and cook until browned. Turn the chicken over and continue to cook until the chicken is well cooked. 
  3. Arrange on serving plate, serve warm.


Snapper Rice [鯛めし]

Snapper Rice [TaiMeshi]

Majority Japanese like to eat red snapper, it is referred as King of the fish. A whole grilled red snapper is a must item for new year celebration on 1st January, and other joyful occasions like child's first birthday. This snapper dish is very popular in Japan, some people like to eat it as chazuke (茶漬け) by pouring hot green tea into a bowl of snapper rice. Another snapper recipe for fish lovers as promised.

Japanese words:  鲷 (tai) means snapper, and 飯/めし (meshi) is rice. "Han" is another pronunciation for rice with same Kanji (Chinese character), most Kanji has multiples pronunciation which often confused me. After living in Japan for slightly over two years, I heard some parents from boys' kindergarten saying my Japanese language improved a lot. Proud for myself for a second. 

Snapper Rice [鯛めし]  
[Print Recipe]

  • 2 cup Japanese rice 
  • 200 g red snapper (红鲷)
  • *1 tsp sake
  • *salt 
  • 10 cm konbu
  • 1 slice ginger
  • Green herbs for garnish 

  • 1 tbsp sake
  • 1 tsp mirin
  • 1/2 tbsp syoyu
  • 1/2 tsp salt

  1. Wash rice and rinse till water running clear, then soak it for at least 30 minutes.
  2. Meanwhile, marinate snapper with sake and salt. Then, grill it until it is cooked. Set aside.
  3. Combine: Put rice in rice cooker pot, at in seasoning ingredients, and enough water to reach water mark for 2 cup of rice. Stir to mix.
  4. Put in ginger, konbu and grilled snapper. Close the lid and cook it as if cooking plain rice.
  5. To serve, discard ginger and konbu. Transfer fish to a plate, remove bones then put the flesh back to rice cooker and mix together with rice.
  6. Transfer to serving bowls, garnish and serve warm.
  7. Note: It is usually garnished with kinome (young leaf of Japanese pepper/ 山椒) but you can use other herbs.


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