Hainan Chicken Rice: originating from Hainan in China, this dish is ubiquitous, among the most common everyday meal at the Chinese restaurant.  Chicken is slowly poached whole, allowed to cool to room temperature and cut into bite-sized pieces.  Rice is then cooked with the fried chicken broth.  Cucumbers, scallions, and cilantro garnishes the chicken.  A little facet of the chicken broth is usually served also.  And always – a must-have dipping sauce made from red chilies, ginger, garlic and lime juice completes the meal.

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Chili Crab: this easy to make dish also known as Singapore Chili Crab in Singapore] is literally finger-licking good.  Blue crabs, Dungeness crabs or Mud crabs have been so lovingly tossed in a superb chili sauce! Satay Ria best Chinese restaurant is serving the best Chilli Crab in Brisbane.

Steamed Pomfret: White, Silver or Black Pomfret is a perfect fish for steaming due to its flatness.  Quick and simple, the fish is sprinkled with fresh ginger, garlic, soy sauce, sesame oil & white pepper, let to steam until just done and garnished with sprigs of cilantro and chopped scallions.

Hot & Spicy Fish: Grouper [Garoupa in Portuguese; Kerapu in Malay] is a favorite fish deep fried whole.  It is seasoned with salt and pepper, lightly coated in flour and simmer till crispy.  The fish is then topped with a hot & spicy sauce.

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Sweet & Sour Fish: This Internationally popular Chinese food is always a hit to the best Chinese restaurant.  Whole fish like Grouper [Garoupa in Portuguese; Kerapu in Malay] is the fish of choice; lightly coated in flour and deep-fried entire till crispy.  The crispy fish is then topped with stewed pineapple, green pepper and onions in a sweet & sour sauce.  Pomfret is another fish that’s quite popular served this fashion whole.

Bak Kut Teh: Pork Rib Tea – A very popular Chinese food Hokkien herbal soup also spelled Bakuteh] that in English is translated as ‘Pork Rib [Pork Bone] Tea’, traditionally served for breakfast as an invigorating tonic to begin the day with Ewe Char Koay [Chinese crullers].  Pork ribs are long simmered in a ‘tea’ of Chinese medicinal herbs and whole bulbs of garlic, frequently with dried shitake mushrooms inserted for earthiness.  A chicken version Chi Kut Teh [also spelled Chikuteh] is also common.  Bak Kut Teh, containing all of the herbal ingredients generally available only in cultural Chinese medicinal stores, are extremely suitable for ‘brewing’ an authentic-tasting, aromatic and healthy Bak Kut Teh at home!

Fish & Chicken Clay Pot: Fish, generally Garoupa is simmered with chicken in a clay pot – a hearty & tasty dish to eat with plain steamed rice and a side of hot sauce or fresh chopped chilies in soy sauce.

Yong Tau Foo: Tofu packed with Fish Mousse – Tau Foo means tofu or soybean cakes in Chinese dialect.  Deep fried tofu cakes and vegetables – sour gourd, whole red chilies, zucchini – are stuffed with a fish mousse or pate, then boiled or steamed and served with a dipping sauce.

Kai Lan with Oyster Sauce: Chinese Kale, also known as Chinese Broccoli, is quickly blanched whole in hot boiling water until tender.  It is dressed very simply with just a little oyster sauce, a dash of sesame oil and some fried garlic on top.

Clay Pot Rice: This one-pot rice meal includes a smoky tropical aroma, best baked with a sweet Chinese sausage named Lap Cheong.  The crispy part of the rice in the bottom of the clay pot is savored.  Clay Pot Rice can be found in many different types of meat or fish, from beef to ostrich.  Many restaurants also have clay pot ‘dishes’ on their menus – Clay pot Mee [noodles], Clay Pot Tofu [soy bean cake, Clay Pot Fish, Clay Pot Soup etc..  Food cooked in clay pots aren’t just flavorful but keep the most nutrition also.

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Malaysian Chicken Curry is a normal chicken curry cooked in just about all Malaysian homes.  This basic recipe uses a Made in Malaysia Meat Curry Powder.  It’s just the right mix of spices for an authentic ‘Malaysian-tasting’ curry!  Some ingredients change – Indian houses might cook with ghee [clarified butter, add whole spices such as star anise, cinnamon stick, cloves, mustard seeds or fresh curry leaves.

Malaysian Fish Curry is a normal fish curry cooked in just about all Malaysian homes.  This simple recipe uses a Fish Curry Powder.  It’s just the right mix of spices for an authentic ‘Malaysian-tasting’ fish curry!  Some ingredients change – Indian houses may cook with ghee [clarified butter, whole spices such as mustard seeds, caraway seeds and cumin seeds, fresh curry leaves, tamarind juice, coconut milk, and yogurt.  

For casual dining, See Satay Ria Malaysian Chinese restaurant Fortitude Valley selling Chinese food and Chinese takeaway Brisbane.  Satay Ria has two branches, Satay Ria Malaysian Chinese Restaurant Fortitude Valley — 165 Wickham Street, Fortitude Valley, QLD 4006 and  Satay Ria Malaysian Chinese Restaurant Cannon Hill — Store 8 Cannon Central 1145 Wynnum Rd, Cannon Hill, QLD 4170, offering a bewildering array of Chinese food.  

You might even have a peek at Satay Ria finest Chinese restaurant Brisbane site at http://satayria.com.au to confirm the menu or to make reservations.Satay Ria Fortitude Valley best Chinese restaurant Brisbane online food delivery through Deliveroo if there is no Chinese restaurant near https://deliveroo.com.au/menu/brisbane/fortitude-valley/satay-ria.