There is a saying, “You can take a Sarawakian out of Sarawak, but you can’t take Sarawak out of a Sarawakian“. It’s a quaint way of saying that you are bound to remember your roots wherever you are 🙂
This is so true in my case, where food is concerned, of course. I’m sure many people fall in the same boat as I do *wink*
Moving to Belgium some two decades ago, revisiting and reminiscing childhood memories in any shapes and forms become a norm. The dish that I often re-visit time and time again is none other than the murky-looking green dish called Ka Chang Ma (KCM) where chicken meat is the main protein ingredient in the recipe. This dish is undisputably renowed (only) in Sarawak, especially in Kuching. It’s not everyone’s favourite dish, to be honest, because the dish has been stigmatised as a food for women in confinement. This conservative rationale no longer holds true today. KCM is cooked all year round.
Thermomix Cooking Defined
3 years ago, I posted a rather comprehensive write-up of this unique dish, with a story to tell. You can read it all here: Ka Chang Ma (The Mother of all Dishes)
While it was prepared the conventional way (with Mum’s recipe et al) then, I converted the recipe in the Thermomix jargon. Now, I have both methods on my blog which I can refer to anytime 🙂
Cooking in either way had no influence on the taste (the end result), however, the cooking processes were obviously different.
In a nutshell (metaphorically speaking): You want to go to Restaurant X. You have a choice of either taking the car which takes 5 mins OR on foot, which takes 15 mins. By either taking the car or going on foot, you will reach the same ultimate destination. The differences are the mode of transportation and the duration it takes from origin to destination. In this example the car was the Thermomix way of cooking, whilst going on foot was the conventional or traditional way of cooking. Got it?
Or simply, the Thermomix is just another collection of kitchen gadget in addition to a Slow Cooker, a Multi Cooker, a Pressure Cooker, etc that you might already have, only that it replaces at least 10 kitchen appliances: blender, grater, chopper, steamer, (slow)cooker, rice cooker, mixer, soup maker, dough kneading machine to name but a few.
Any conventional recipe can be converted to the TM method. There’s no secret. There’s no trick. All you need to do is to decipher the logic.
How I cooked the KCM in my TM5
Ingredient A –
- 10 g loose leaf KCM (Motherwort) dried herb
Ingredients B –
- 20 g sesame oil
- 695 g chicken drumsticks
Ingredients C –
- 10 g ground KCM dried herb
- 10 g ground ginger
- 50 g whiskey
- 200 g water
Ingredients D –
- 20 g whiskey
- 300 g water
- 1/2 cube vegetable stock
- 1 tsp ground ginger
- 5 g sesame oil
- Toast the loose leaf KCM in the TM bowl for 10 mins/ V/ sp1
- Grind the toasted herb when the temperature drops below 60 deg C. Mill for 1 min/ sp6 -> 10
- Tip ground KCM in a clean bowl. Set aside.
- Add B in TM bowl. Cook for 5 mins/ V/ R/ spoon.
- Add C and cook further for 22 mins/ V/ R/ spoon
- Adjust seasoning by adding D. Cook for a further 5 mins/ V/ R/ spoon
Verdict : KCM is undeniably one of my favourite comfort foods. With its myriad of nutritional benefits, I could have this dish anytime I want, but like many things, there is always a limit. Moderation is key. By the way, I have cooked several different dishes with or without using the Thermomix. There are some dishes that worked better the conventional way. For KCM, if given the choice, I would cook the dish in my TM5. Why? Because the cooking is 100% done in the Thermomix, from dry-roasting the herbs to grinding the herbs to braising the chicken. Et voilà, dinner’s served! Simply effortless.
The KCM Chicken dish (or braised Motherwort Chicken dish) is a local dish of Sarawak. For this I’m linking this post to April Tea Time Treats: Local & Regional Recipes hosted by Lavender and Lovage and The Hedgecombers
Ka Chang Ma is Motherwort, an herbaceous plant of the mint family. This recipe uses only the dried herb. I’m linking this post to Lavender and Lovage’s Cooking with Herbs for Easter and Spring
Have a great week!