Thursday, November 25, 2010

Singapore Chicken Rice

Singapore Chicken RiceChicken
3.5lbs chicken cleaned
6 garlic cloves smashed
5 stalks spring onion
4 slices (about 1 cm thick) garlic smashed or 50g
1 tbsp salt

Salt the chicken and inside the cavity. Stuff garlic cloves, spring onion and ginger into the chicken cavity and seal with a toothpick.

Bring to a boil in a stockpot with 3 l of water - make sure that the whole chicken is submerged. Once it comes to a boil, reduce to a simmer and cook for another 30min.

To check if the chicken is cooked, insert a toothpick at the thigh all the way to the bone. If the juices run clear, the chicken is cooked.

Once chicken is cooked, plunge it into pre- prepared pot of cold water. This is to stop the cooking.

Reserve the chicken soup for the rice and sauces.

2tbsp chicken fat
2 cups of rice - washed and strained
1 tbsp minced ginger
4 garlic cloves mashed
2 cups chicken soup salted to taste
3 stalks pandan leaf
Heat chicken fat and fry garlic and ginger till fragrant, add rice and fry.
Transfer to rice cooker and add 2 cups of soup.

Ginger sauce
Mince ginger, add salt, chicken soup and sesame oil to taste

Chilli sauce
3 chillis deseeded
Juice of 2 limes
2 tsp sugar
1 tbsp ginger
2 cloves garlic
2 tbsp chicken soup

Sauce for the chicken
2 tbsp Light soy sauce
1 tbsp sesame oil
2 tbsp chicken soup
1 stalk green onion
pinch of sugar
Bring to a boil and pour over chicken just before serving

A word of caution - reduce the garlic used if you're not a big fan of garlic. It gives you bad breath and makes you thirsty :) I love the taste of garlic though so I usually increase the amount called for.

Chicken Fat
1 cup chicken skin and fat

In a heavy saucepan, add 50ml water and heat - about 45 min. Chicken fat renders and water evaporates. Strain.

Monday, November 22, 2010

Pong Tau Hu -Beancurd with Meatball Soup

Pong Tau Hu
Meatballs.  I like meatballs of any kind.  Somehow, this one feels a bit healthier as there is tofu mixed in as well.  This soup is one of my comfort foods which makes me think of home.  It also makes for great winter meals.  It is adapted from a Peranakan recipe to my liking.  Good to pair it with crispy chilli too.

600g minced pork
300g firm traditional tou fu minced
300g prawns chopped

2tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp chinese cooking wine
1 tbsp deep fried garlic
1tsp sesame oil
1tbsp yellow bean paste
2 eggs
1tsp white pepper
1tbsp minced ginger

Mix pork, toufu and prawns together and add seasoning. Mix well.

In a pot, add 1.5 litres of water and bring to a boil. Add 1 inch smashed ginger. I used a small ice cream scoop about 1 inch in diameter to scoop the meatballs into the soup. Keep boiling till meatballs float and continue for another 8 min after. Add the yellow bean paste to taste.

Sunday, November 21, 2010

Garlic Roast Chicken

Easy Garlic Roast ChickenEasier just to buy a roasted chicken but knowing you can bake one is very satisfying.

Wash and pat dry chicken
Rub 1 Tbsp of salt onto the skin and cavity
Stuff as much garlic as you like into the cavity and seal with a toothpick

Bake at 450 F for 50-60 min. Let it rest for 15min before serving.

Saturday, November 20, 2010

Pandan Chiffon Cake

Cravings ....

I was looking for a tube pan for the longest time. I happened to mention it to my SIL, C and she said I've got it and passed me 2.


Pandan Chiffon Cake

Didn't turn out too well cos I used olive oil and not just normal oil but extra virgin olive oil.  Eeks who knew the taste would be soooo strong.  Nonetheless it looked nice but note to self - use a more neutral smelling oil the next time.  

Monday, November 8, 2010


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