Saturday, January 30, 2010

Hainanese Chicken Rice

1 whole chicken (3.5 lbs, 1.8kg),
4” section of fresh ginger
1/4” slices
2 stalks green onions
1 teaspoon sesame oil

Season the inside and outside the chicken with salt and stuff the chicken with ginger and green onions. Put it in a big pot and fill with water to just cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately transfer the chicken into a bath of ice water to cool. Rub the outside of the chicken with the sesame oil. Cut the chicken for serving.

To cook the Rice
2 tbsp vegetable oil
3 cloves garlic, finely minced
1” section of ginger, finely minced
2 cups long-grain uncooked rice
1/2 teaspoon sesame oil
1 teaspoon salt
Heat the oil and Fry garlic and ginger. Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well. Pour rice (after frying) into your rice cooker, add reserved broth and salt to the rice and cook in rice cooker.

Sunday, January 3, 2010

Wednesday, October 21, 2009

Non-fried Popiah Roll

3 eggs,add in 1/4 tsp salt,made into omelet ,shredded
1 jicima(sengkung or turnip) shredded
300 gm chicken shredded
250 gm small shrimp,shelled
2 tsp salt
2 tsp ground white pepper
1 tsp chicken stock granules
3 cloves chopped garlic
4 tbsp oil
1 Romanian / iceberg lettuce wash and drain
1/2 fried shallot
1 packet lumpai wrapper (spring roll wrapper) about 10 pieces (steam or heat up in microwave for 1 min)

Optional: fried bean curd and bean sprout

Sauce:1/4 cup tim-cheong (sweet beans sauce) or hoisin sauce or 5 tbsp chili sauce*optional

1.Heat skillet at medium heat,add in oil,then chopped garlic.Stir-fry garlic until lightly brown,then add in shredded chicken ,shrimp and divided half seasoning.Fry for 1-2 minutes,then dish out to a small bowl,set aside.
2.Use the same skillet fry jicima until soft and almost dry,then add in seasoning.Dish out and set aside.
3.Place 1 piece of popiah skin on a board or plate,brush 1 tbsp tim-cheong and 1 tsp chili sauce on the skin,then take 1/2 piece lettuce leaf and put on the brush popiah skin.2:Dish 1 tbsp filling or more onto the lettuce leaf,then add some shredded eggs,and fried shallot on top of the filling.
4.Roll up tightly,fold both end, cut into pieces and serve

Tuesday, October 13, 2009

Healthy Vegetarian Shepherd Pie

4 russet baked potatoes peeled and cooked
2 teaspoons olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1 cup of vegetable broth
3/4 cup milk
1 head broccoli, chopped or grated, stems
2 carrots, chopped or grated
2 celery ribs, chopped
1 teaspoon cornstarch plus 1 teaspoon flour

Mash cooked potatoes with as much milk as you need to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, and celery and cook until veggies start to wilt.Add the broth and milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.

Oil the a 8"x8" baking dish and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.

Ang Ku kueh

Pastry skin:
500g glutinous rice powder
1 orange sweet potato peeled, steamed and mashed.
6 tbsp sugar
6 tbsp oil
200ml cold water
200 ml warm water
1 pc of pandan leaf

300g split mung beans, soaked overnight
5 tbsp sugar
3 tbsp oil

To prepare filling,steam mung beans over boiling water for 30 minutes. Combined steamed mung beans and oil in a pan and stir continuously over a medium heat until beans and sugar form a smooth texture and does not stick to hand. Set aside to cool

To make the pastry skin:Combine all the ingredients together and adding a small amount of water each time to knead until a smooth dough is obtained. Form dough into balls to fit the size of the mould.

Flatten a piece of dough to ½ cm thick with hand and put a ball of filling in the centre and wrap the pastry skin around the filling to cover it completely. Roll it lightly in the palms to smoothen the surface. Dust the mould lightly with glutinous rice powder and press the ball into the mould. Dislodge the uncooked angku from the mould by tapping the side of the mould on the table. Place the Angku on a lightly greased pandan leaf and steam over medium heat for 10-15 minutes

Thursday, September 24, 2009

Most wanted Laksa Recipe

1 packet of Sarawak laksa paste (sambal)
1 tin of santan (coconut milk)
1 stalk of lemon grass
1 tsp belancan
Bee hoon
chicken meat
bean sprouts
fish cake

Cook the laksa paste in 1.5 litres of water in a pot for half an hour (until it reduces to 1 litre of gravy). After it boils, filter and add coconut milk and lemon grass. To enhance the taste, add belancan paste or prawn paste.

Boil chicken meat and shred them. Fry the eggs in thin layers and cut them into narrow, long slices. Boil remaining ingredients such as bee hoon, prawns, and bean sprouts and put in separate dishes.

Put in bee hoon and other ingredients in a bowl and add in the gravy.
Serve with lime and sambal belacan.

Dim Sum Siew Mai

My recent project is to make one of my favourite dim sum ie. steam siew mai.

500g minced chicken
5 mushroom soaked and chopped
5 water chestnuts
200g prawns chopped
Round shaped fresh wanton skin
Some green peas or carrot cubes (for garnish)

seasoning: 1tsp salt, 1tsp soya sauce, pepper, 1tsp corn flour, 1/2 tsp sesame oil

Mix all the above and place enough filling into the centre of the sheet of the wanton skin, gather the edge and shape it. Press a green pea and a small cube of carrot into the tops. Place dumpling in plate and steam over high heat for 10-15 mins till cooked. Serve warm with chili sauce.