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Episode 3

Wales on the Menu, Series 5 Episode 3 of 4

30 minutes
First broadcast:
Saturday 22 September 2012

Swansea accountant Hoe Lee's cooking is inspired by his Malaysian heritage, but can he reach the standards of the cookery school of the leading Malaysian chef in Europe?

  • Hoe Lee

    This week Swansea accountant Hoe Lee brings the flavours of Malaysia to Wales as he attempts to put Wales on the Menu in Manchester at one of the UK’s best Malaysian restaurants.


    About the Home Cook

    Hoe Lee came to Cardiff as a student in the early 1970’s from his home in Malaysia. Hoe fell in love with Wales as well as his wife Diane and made Wales his home ever since.

    Over the years Hoe has cooked for Diane and she has bravely invited soy sauce in to her life and on to her plate. Hoe’s chosen dish for Wales on the Menu is based on a recipe his sister gave him as a parting gift when he left home over 40 years ago, it’s only now that he feels he’s perfected it. A traditional dish common to Malaysia, Singapore and Thailand which Hoe prepares when he’s missing home because “it always tastes of sunshine”.


    Hoe Lee’s Chicken Hai Nan Rice Recipe


    Chicken (serves 4 people)

    1.5 kilo chicken
    2 bay leaves
    2 cm ginger sliced into 2
    2 spring onions
    Salt to taste
    Ice cubes *


    1. Find a deep enough pan then bring water to the boil.
    2. Place ginger & spring onion into chicken cavity and add salt
    3. Immerse chicken into boiling water for 10mins
    4. Leave lid on & turn heat to a gentle simmer for 35 mins
    5. Check it’s done - When happy put cooked hot chicken into the bowl of ice cold water for 10 mins (This makes the texture of the chicken silky)
    6. Take out drain ,slice and serve at room temp
    7. Use this chicken stock to cook your rice in


    Rice (serves 4 people)

    2cm piece of ginger
    1 cup Jasmine rice
    2 bay leaves
    2 shallots
    4 cloves garlic
    1 cup long grain rice
    4 cups chicken stock


    1. Mince garlic & grate ginger
    2. Heat oil and sauté garlic & ginger until aromatic
    3.  Add both types of rice to the pan and coat
    4. Add the chicken stock & bring to the boil
    5. Then turn the heat down to a simmer for 20 mins until the rice is cooked



    Ginger – shallot dipping sauce

    1 shallot onion
    1-2cm piece of peeled ginger to taste
    1 tbsp oil e.g. peanut oil

    1. Slice shallot finely & pound the ginger
    2. Heat oil until you hear a sizzle, tip onion & ginger into hot oil & stir
    3. Tip into a small serving bowl & serve


    Chilli sauce dip

    2 chillies deseeded
    2 cm piece ginger
    6 cloves garlic
    1/2 lime juiced
    4 tbsp chicken stock
    Salt to taste


    1. Pound all together in a mortar & pestle or whizz in a food processor
    2. Scoop out  and add lime & chicken stock, then serve


    Soya & sesame dip


    2 tbsp soya
    2 tbsp sesame
    1½ tbsp chicken stock


    1. Mix together & serve as a dip for the sliced cucumber, the cooked chicken & rice.

    Garnish ideas

    A deseeded sliced cucumber, crispy chicken skin or peanuts if not allergic.





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