Dark Soy Sauce Chicken with Potato Cubes Stew

I love this dish especially during busy weekday nights where I only have very limited time to prepare dinner. This one pot dish look and taste rather quite similar like "Beef Stew" due to it's ingredients like Onion, Carrot, Potato and Tomato. But this is more like a fusion dish towards Asian taste whereby dark soy sauce, sesame oil and cooking wine is being incorporate into the ingredients.

Yesterday after sharing a photo of this simple home cook dish over at Facebook page (Here), I was surprised that there are quite a number of the readers actually "Like(s)" this dish and also requested for the recipe. So without any photos on the preparation steps, I hope you can still follow the recipe and cooking method below.    

This dish can be cooked in either dry or soup version because you can adjust the amount of water according to your preference. I preferred more gravy if I am having this as a one pot dish so that we can  drizzle it on  steamed rice. The gravy has a combination of sweet, sour and starchy flavour due to  the tomato and potato. Usually with this my family will always request extra serving of rice to go with this dish.

Ingredients: (serves 2 - 3)
5 Chicken Wings, cut into halves
3 Medium Size Potato, peeled and cut into 1" cubes
2 Medium Size Tomato, halves and seeds removed
1 Medium Size Carrot, peeled and cut into 1cm thick slices
2 Medium Red Onion, cut into wedges

Seasonings:
1 Teaspoon Thick Dark Soy Sauce
1 Teaspoon Light Soy Sauce
1 Teaspoon Cooking Wine
50 - 70ml Hot Water

Method:-

1.Trim and clean the chicken wings, cut them into halves(drumlet and mid-joint), marinate with 1 teaspoon of cornflour, 1/2 teaspoon of dark soy sauce, sesame oil and cooking wine. Set aside for 3 - 5 minutes while preparing the rest of the ingredients.

2. Heat up a saucepan or frying pan with 1 tablespoon of oil, fry the potato cubes(dust it evenly with some cornflour)for 3 minutes or until slightly golden brown, remove on plate and continue the same method with carrot.

3. Next using the same saucepan/pan, toss in onion wedges and saute till fragrant before adding in the marinated chicken wings.

4. Fry both side of the chicken wing till slightly brown, add in potato and carrot together with seasonings and give it a quick toss before pouring in the hot water(water level must be able to cover the chicken).

5. When the mixture comes to boil, add in tomato and simmer on low heat for about 15 - 20 minutes or until chicken is cooked through, potato and carrot soften and soup is almost thicken.

6. Lastly, drizzle some sesame oil and dash of pepper, top with spring onion(cut into sections) and serve with hot steamed rice.


Total cost for this dish is about S$3.70 with breakdown shown below:-
Cost of Ingredients:
~ Chicken Wings = S$2.50
~ Potato, carrot, onion and tomato = S$1.20

Food Voucher GIVEAWAY!!!

~ Closing Date: Monday, 09 May 2011, 2359 hours for more details pop over HERE.

[Gyoza Mold Giveaway!!!] 3 Ways of Eating Dumpling or Wonton

Continue from the previous post on the "Steamed Dumplings with Assorted Vegetables". Here I will be giving away a set of "Gyoza Mold" which you can use it to wrap either Japanese Gyoza or Chinese Dumpling/Wonton. This is a handy and easy to use mold by just placing a gyoza or wonton wrapper on top of the press (mold), add in fillings, close and press tight to form a perfect sealed gyoza or dumpling.

If you are interested to win a set of this "Gyoza Mold", just leave your Name and which type of dumpling you prefer (steamed, pan-fried, boiled  or deep-fried) "I love xxxxx" in the comment box and I will pick one TWO Lucky winners on Tuesday, 19 April 2011. Do check the result after Noon, 19 April.

For this Dumpling/Wonton post, I will be sharing another two different ways of cooking dumpling/wonton dish which you could try it out anytime at home. First let's take a look at this "Chicken Dumplings with Chili Oil - 紅油抽手". This is one of the common dumplings dish that you can easily order from most Chinese Ramen and Steamed Bun Restaurants. Usually the ingredients are shrimp and pork mince that are wrapped in thin layer of handmade dumpling skin and serve with the unique spicy chili oil sauce.

CHICKEN DUMPLINGS WITH CHILI OIL - 紅油抽手

Ingredients: (makes 10 Dumplings and 15 Wonton)
150g Mince Chicken Meat
20g Carrot, finely chopped/grated
2 Shallots, finely chopped
3 Fresh Water Chestnut, skin remove and finely chopped
1/2 Tablespoon Chopped Spring Onion

Seasonings:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
Dash of Fish Sauce, optional
Dash of Pepper
1/2 Teaspoon Cornflour

Method:-

1. Put all the ingredients in a medium bowl, mix well with seasonings and marinate in the refrigerate for at least 20 minutes or more.

2. Refer to the photo above, place 1 piece of round dumpling wrapper on the gyoza mold, top with meat fillings, close and press tight to form a perfect sealed dumpling.

3. Repeat the same process and makes about 10 dumplings using the gyoza mold.

4. Next bring a pot of 1.5 litres of water to boil with 1/2 teaspoon of oil. Slowly drop in the wrapped dumplings and cook over medium heat.

5. Once the dumplings float on the surface, lower the heat and continue to simmer for another minute. Remove the cooked dumplings and place it in a bowl of water to stand for another 1 minute.

6. Drain well and place the cooked dumpling in a serving plate. Drizzle some sesame oil then pour over the prepared spicy chili oil and top with some extra chopped spring onion and serve.


I use the Lao Gan Ma(老干妈) Chili Flavoured Oil(油辣椒) which you could purchased from either Sheng Siong(昇菘超市) or any provision shop in the wet market to create this Spicy Sauce for my dumplings.(Price:- range from S$1.95 - S$2.50)

Spicy Chili Oil Ingredients:-

2 Tablespoon of Lao Gan Man Chili Flavoured Oil
80ml Hot Water
1/2 Teaspoon Sugar
1/2 Teaspoon of Vinegar, optional

Method:-

1. Using a microwave safe bowl, reheat the chili flavoured oil on medium heat for about 1 minute or until warm through.

2. Dissolve 1/2 teaspoon of sugar in 80ml of hot water then add it into the prepared chili oil (add vinegar if using) and stir till well combine. Set aside.


Chicken Dumplings With Chili Oil - 紅油抽手

These fried Wontons will definitely be a great finger food or snacks during party or gathering and it goes well with cool icy beer too. You can prepared these ahead by wrapping the dumplings and keep them in the fridge for a few hours or a day before cooking. And these can be a very addictive finger food too... so beware!

DEEP-DRIED WONTONS

Method:-

1. Prepare the same fillings using the above ingredients shown for the dumplings.

2. Refer to the photo above, place about 1 teaspoon of meat filling in the middle of the square wonton wrapper.

3. Brush some water on the top 2 corner of the wrapper, fold it into half to form a triangle.  Pull the 2 edge below to form a diamond shape by sticking the two edge together.

4. Repeat the process to make about 7 Triangles and Diamond shape wontons.

5. Preheat a pot of oil and deep-fried the prepared wonton on medium heat till golden brown, remove and drain well.

6. Serve with desire dipping sauce.

With a little effort done, you can whipped out two homecook dishes by just using one prepared meat fillings. Isn't this wonderful! I am sure your family will loves these quick and simple dish. If spicy food is not your choice, you can always replace it with just light soy sauce.

Non-Spicy Sauce Ingredients:

3/4 Tablespoon of Light Soy Sauce
80ml Hot Water
1/2 Teaspoon Sesame Oil

Method:-

1. Mix all the ingredients together and pour over to the cooked dumplings.


Total cost for these two dishes is about S$4.00 with breakdown shown below:-
Cost of Ingredients:
~ 150g Mince Chicken Meat = S$1.50
~ 3 Water Chestnut = S$0.50
Wonton Wrapper = S$1.00
~ Carrot, Spring Onion, Shallot = S$0.50
~ Chili Flavour Oil = S$0.50


Updates: I am so happy that many of you are interested in this "Gyoza Mold". So in order to increase the chance of winning, I will be giving away "2 Sets" instead of 1 to "2 Lucky" winners. Good Luck, everyone!

GIVEAWAY RESULTS!!!!!

GIVEAWAY RESULTS ARE OUT! Are you the Lucky One!!!!!

Chicken With Red Glutinous Rice Wine Lees (Hong Zao Ji - 红槽鸡)

Hong Zao Ji (红槽鸡) is one of the common dishes that most confinement lady would cook for the new mum to consume during the first 30 days after childbirth. Usually Old Ginger, Wine and Black Vinegar are the main ingredients used during confinement period. But nowadays you can easily purchase or cook similar confinement dishes with access of those ingredients.

A few days back, I happen to view on "Noob Cook" site that she had whipped up this lovely Hong Zao Ji dish using her homemade wine lees, which makes me drooling over the luxury gravy. And since I have a bottled of this Red Glutinous Rice Lees in the fridge, I decided to try out her recipe and it turns out wonder.

Ginger is to enhance the fragrance of this dish as well it posses warm and healthy properties which can “expel winds” in the body. Whereas wine is helpful in warming and nourishing the body, which promotes blood circulation.

(Recipe adapted from Noobcook, HERE)
Ingredients: (serves 2)
½ Chicken, chopped to smaller pieces
* 250ml Glutinous Rice Wine (红槽酒)
1½ Tablespoon Red Glutinous Wine Lees (红槽)
4 Slices Ginger, cut to thin strips
2 Slices Ginger
I Packet of Shimeiji Mushroom
2 Tablespoons Sesame Oil
½ Tablespoon Light Soy Sauce
¼ Teaspoon Dark Soy Sauce
2 Small Cubes Rock Sugar (about 3 - 5g)

Garnish:
1 Tablespoon of Hua Diao Jiu (花雕酒 )
Splash of Sesame Oil
Some Coriander

Note:-

* I replace Red Glutinous Rice Wine with normal glutinous rice wine since I have some leftover in the fridge.

Method:-

1. Heat up a wok or claypot with 2 tablespoons of sesame oil. Add ginger strips and fry them until crisp and set aside the ginger strips for garnishing.

2. Using the remaining sesame oil in the wok, add ginger slices, chicken pieces and stir-fry until the chicken is cooked on the surface.

3. Add in glutinous wine, wine less, mushrooms, light and dark soy sauce. Stir well. Cover with lid and let it simmer on low heat for about 5 minutes.

4. Using spatula to flip the chicken pieces over so that they can absorb the sauce evenly.

5. Next add rock sugar for sweetness as well as enhance a beautiful glazed finish. Simmer with lid closed for another 5 - 10 minutes or until the chicken is cooked.

6. Turn off heat, drizzle one tablespoons of Hua Diao Jiu and splash of sesame oil for extra fragrance and taste.

7. Garnish with fried ginger, coriander and serve with steamed white rice.


Chicken With Red Glutinous Rice Wine Lees (Hong Zao Ji - 红槽鸡)



Although there are many different way of methods in preparing this confinement dish but like what "Noob Cook" has shared the key factors still lies on that good quality of wine leer which makes a great different in taste for this dish. But if you can’t get hold these homemade red glutinous wine lees, you can easily purchase those bottled wine lees in any leading supermarkets or Asian grocery stalls. You can take a look at another simple recipe of mine with a photo of the bottled wine lees shown, HERE.

Grilled Sasame Chicken Mid-Joints

Apart from the "Water Chestnut, Ginkgo and Lean Pork Soup(马蹄白果瘦肉汤)" (recipe HERE) which I have tried from the cooking show, here is another dish known as "Yong Ge Kao Ji Chi(永哥烤鸡翅)". This dish requires minimum ingredients such as light and dark soy sauce with garlic cloves as seasonings. And the end product taste great with a layer of beautiful char-grilled colour skin and lightly sesame fragrant that comes from the sesame oil and seeds.

Ingredients: (makes 8 Mid-joints)

8 Chicken Mid-Joints
4 Teaspoon of Light Soy Sauce
1 Teaspoon of Dark Soy Sauce
1 Teaspoon of Cooking Wine
4 - 5 cloves of Garlic, lightly smashed
1.5 Teaspoon of Sesame Oil
1 Teaspoon of Sesame Seeds, optional

Method:-

1. Rinse and pat dry the mid-joint, make a small slit at both side of the joint so that the marinade will get into the flesh.

2. Marinate the mid-joint with light and dark soy sauce, cooking wine and garlic cloves for at least 20 minutes or more in the fridge.

3. Before baking, drizzling 1.5 teaspoons of sesame oil on the marinated mid-joints, toss well and arrange them on baking tray.

4. Bake in pre-heated 180 degree oven, on grilled function for about 20 20 - 30 minutes or till golden brown and cooked through. Alternatively;

5. You can bake the prepared mid-joints in oven toaster for about 30 minutes, turning occasionally between each 10 minutes to get that evenly brown colour.

6. Drizzle sesame seeds on the mid-joints at the last 2 minutes of baking time.


If you want to serve this as a one dish meal, perhaps you can used the de-boned chicken drumlets with thigh portion and serve this grilled chicken chop with steamed rice and salad or salad and fries too.

Another way of preparing Chicken Mid-Joint

Baked Sweet Chili Chicken, recipe HERE.

Thanks for all your "BUZZ(s)" and support friends. Grilled Sasame Chicken Mid Joints post has make it to FoodBuzz Today's Top 9, 08th March 2011.(Here)

Featured On: FoodBuzz Today's Top 9, 08th March 2011.(Here)

Steamed Chicken WIth Garlic and Pandan Leaves

Remember last week I have shared a post with you our Yuan Xiao Jie(元宵节) dinner and here is the second dish that we had apart from that “Stir-Fry Leek with Firm Beancurd”. I got the idea of this “Steamed Chicken With Garlic and Pandan Leaves” from my 3rd Aunt who cooked this during one of Chinese New Year gathering over at her place (her version HERE).

After chit chatting with her in the kitchen while she was preparing the food, I managed to note down some of the key ingredients and steps on making this dish. So here is how I managed to get my favourite dish done from her descriptions.

Depending on the number of people you have, you can choose different sizes of chicken range from small (800g) to big(1.8kg) but the cooking time will have to be adjusted accordingly too.

Ingredients: (serves 2 - 4)

1 Kampong Chicken, about 1kg
6 Slices of Ginger
4 Small Garlic Bulbs, lightly pound
1 Stalk of Spring Onion, cut into half
2 Bundles of Pandan Leaves

Seasonings:
Salt and Sesame Oil

Notes:

~ To further enhance the chicken with garlic fragrant, lightly pound the garlic bulbs before stuffing into the cavity.

~ You can also use the chicken broth collected from the plate use for steamed chicken to cook chicken rice or throw in some shredded cabbage leaves to make soup.

~ Remember, do not over cooked the chicken or else the meat will be tough.

According to the chicken stall owner,s either Kampong or Sakura Chicken will be great to use in any steaming recipes as their taste much sweeter and fragrant compare to the rest.

Method:

1. Clean, trim and rinse the chicken thoroughly, pat dry with kitchen paper towels.
2. Place chicken(breast side facing up) on deep steaming plate and rub ½ teaspoon of salt all over the chicken.
3. Stuff cavity with garlic bulbs, 3-4 ginger slices, 1 bundle of pandan leaves and half portion of spring onion and scatter the rest of the ingredients on the sides and bottom of the chicken..
4. Steam in a covered pot/wok over medium high heat for 10 minutes, flip the chicken over on another side and continue to steam for another 15 – 20 minutes. (Remember to take note of the water in the pot and add in more hot water if necessary to avoid it from evaporating)
5. To test if the chicken is cooked, insert a chopstick into the thigh area if the liquid run out clear, it is cooked.
6. Remove the chicken from pot to another plate(refer to Notes on chicken broth), quickly rub 1 teaspoon of sesame oil all over it and let it rest for 5 – 10 minutes before cutting the chicken into bite size pieces and serve.

After resting the steamed chicken for about 5 minutes, I managed to cut it nicely into bite size portions and serve with some tomato wedges. This steamed chicken dish is infused with the aroma and fragrant from the Pandan Leaves and garlics that makes you crave for more. As for dipping sauce we prefer to have dark soya sauce with cut chilies instead of the usual Hainanese Chinese Rice Chilies.

[Valentine's Day Dish] Spice Up Your Love

Almost every year during the month of February, it is always full of Excitement and Happiness whereby everyone is looking forward to either Chinese Lunar New Year, Yuan Xiao Jie(15th Day of Chinese New Year or known as Chinese Valentine’s Day) or 14th February, Valentine’s Day.

I remembered last year I made some delicious Valentine’s Day cookies (recipe HERE) to share with my friends and family, which makes them feel warm and loved. And for this year Valentine’s Day I am honor to host one of the monthly “Aspiring Bakers” event organised by, Small Small Baker with the theme for February on “Love In The Air”. So here goes my two recipes for this month submission……..

During Chinese New Year, “Mandarin Orange(柑) and “Tangerine(橘子)” are considered traditional symbols of abundance and good fortune. These fruits are frequently displayed as decoration or presented as gifts to friends and relatives. In traditional Chinese medicine the dried peel of the Mandarin Orange is also used in the regulation of “Chi” and treat abdominal distension, enhance digestion and etc.

I am sure most of us who celebrates Chinese New Year(CNY) will sure to have some left over Mandarin Oranges that we bought for the traditional CNY door to door house visiting to your friends or relatives. So if you are cracking your head on what to do with those extra oranges, here are two simple recipes that which I made use of Mandarin Oranges to whip out coming Valentine’s Day dish.

STIR-FRIED CHICKEN WITH MANDARIN ORANGE

Preparation: 20 Minutes                                     Cooking Time: 10 Minutes

Ingredients: (serves 2)

1 Skinless Chicken Breast(about 250g), cut into chunks
A pinch of White Pepper
1 Teaspoons Soy Sauce
1/2 Teaspoon Cooking Wine
1/2 Tablespoons Corn Flour
6 Dried Red Chilies, rinse with water
4 Slices Of Ginger, cut into heart shapes
4 Cloves Garlic
1 Medium Red Onion, cut into wedges
1 Whole Mandarin Orange Skin, cut into heart shapes
1 Mandarin Orange, peel into individual segments
2 Stalks Spring Onion, cut into section
20g Roasted Cashew Nuts, optional

Seasoning Sauce:
50ml Mandarin Orange Juice
1.5 Tablespoons Water
1/2 Teaspoon Sugar
1 Teaspoon Soy Sauce
1/2 Tablespoon Dark Soy Sauce
1/2 Teaspoon Chinese White Rice Vinegar

Tips:

~ If Mandarin Orange is not in season, you can replace it with some sweet Orange.

~ Slowly remove the outer skin of the Mandarin Orange, then use any small "Heart Shape" cookie cutter to cut out "hearts" from it.

Method:

1. Marinade the chicken pieces with pepper, soy sauce, wine and corn flour; mix well and set aside.

2. Combine the sauce ingredients in a small bowl; set aside.

3. Preheat frying pan and pan-fried chicken till golden brown on each side. Remove and set aside.

4. Return the wok to medium high heat with 1 tablespoon of the oil. Add the dried chilies and stir-fry briefly until they are fragrant.

5. Toss in the onion, ginger, garlic and stir-fry for another 30 seconds before adding the mandarin orange peel and continue to saute till the oil is fragrant.

6. Next add in chicken and sauce mixture, stir till thicken then toss in orange segments, cashew nuts and spring onion to coat evenly with sauce. Serve immediately with Orange Scented Rice(recipe HERE).


This dish is infused with great aroma and hint of spiciness from the "dried chilies". While the sauce itself has a balance mixture of sweet and sour taste from the orange juice which blends well with all the chicken and firm orange segments when consume.

I think this is the 2nd recipe which I have incorporate fresh fruit in a stir-fry dish, where the 1st recipe on about the "Stir-Fried Pork Fillet With Longan". But if you prefer something lighter perhaps you can take a look at this "Steam Cod With Tangerine" which includes "Mandarin Orange" as one of the ingredient too.

I am also submitting this post to "Aspiring Bakers #4: Love In The Air! (Feb 2011)", hosted by Me(Cuisine Paradise) at this link HERE.

Korean Ginseng Chicken Soup - 参鸡汤

Ginseng Chicken Soup(参鸡汤) or Samgyetang in Korea translation is a traditional soup served in the summer to replace nutrients lost through excessive sweating and physical exertion during the hot summers in Korea. And the main ingredients of this soup is using whole young chicken, glutinous rice, Korean ginseng, red dates, garlic, ginseng and perhaps some herbs like wolfberries and dang gui.

  But here I am sharing with you another light and simple version using only whole chicken, ginseng, glutinous rice and red dates which is good enough to produce a pot of delicious and nutritious ginseng chicken soup.

Ingredients: (serves 2 - 4)

1 Medium Size Chicken, about 1 – 1.2kg
¼ Cup of Glutinous Rice
4 – 5 Soup Ginseng Roots
4 – 6 Red Dates
1.2 Litre of Boiling Water
1 Stalk of Spring Onion, sliced
Freshly Ground Black Pepper

Method:

1. Soak 1/4 cup of sweet rice for 1 hour.

2. Wash and rinse your chicken in cold running water, trim the extra fats, emptied and cleaned the cavity, removed the head, neck and feet.

3. Bring a big pot of water to boil, blanched the whole clean chicken in boiling water for about 3 – 5 minutes. (flipped at least once)

4. Removed and rinse over cold running water for 20 seconds and set aside.

5. Next stuff the chicken with the soaked glutinous rice, 2 – 3 ginseng root and half of the red dates then place the chicken in the empty soup pot. (I used a big claypot for this)

6. Slowly add in boiling water on the side of the chicken till it cover almost ¾ or more more of the chicken and let soup comes to bring over medium heat.

7. When the soup starts boiling, skim off any foam and fat that rises to the surface. Add in the rest of the Ginseng Root and red dates, low the heat and simmer for at least 1 hour. (I simmer mine for about 1½ hours on very low heat)

8. Serve it with salt, freshly ground pepper and chopped spring onion.

Note:-

~ Depending on the size of the chicken you might even need to simmer the soup for more than an hour in order for the chicken to cooked through.

~ If you do not have any Korean Ginseng, you could always used any soup ginseng root that can be easily purchased from any Chinese Medical Shop. I bought mine from ZTP at around S$6.00 for 5 stalks of dried ginseng.

This is what we have for dinner after 1.5 hours of simmering over very hot heat on the stove. The minute you opened the cover the room would be filled with the fragrant aroma of the ginseng and each mouthful of soup is infuse with the sweet flavour that is disperse from the ingredients used. Do give this a try during cold and rainy days and it will definitely makes a great dish.

Christmas Potluck Dishes

Festive seasons are always full of parties and gatherings. With Christmas just a few days around the corner I am sure most of you are busying with the festive feast preparation too. As usual every year our church cell group would organize Christmas potluck party a week before Christmas where each family would bring along some food/goodies to share with each other during the gathering.

This year with my NEW Tupperware Tapau set we could easily prepared and brings the food without being afraid that the gravy from the food might leak out half way through the journey or having trouble to pack food in multi sizes containers. Below are some of the food we prepared and packed for our last week Christmas potluck gathering using my Eco-friendly Tapau containers.

Using one of the 1-Litre size Crystalwave Dish to pack some homemade pizza , gingerbread man and tart as finger food.

For starter we packed some freshly prepared salad using red and green coral lettuce, rocket leaves, mixed dried fruits and etc with some Italian dressing in another similar Crystalwave Dish.

As for the big Crystalware bowl mum used it to pack some curry chicken to go with the freshly baked baguette which most of us love to use it for dipping the curry gravy (in order to prevent the bread from contact with the curry gravy you can place a layer of aluminum foil/baking baker on the holder before placing the bread).

Before reheating the curry chicken in the microwave, open the cover and remove the noodle holder with bread then secure the cover back on the Crystalwave bowl leaving only the vent cap open. Reheat the curry chicken for about 2  - 3 minutes high (depending on the microwave voltage) and serve warm with bread.

These collage photos shows the ingredients and steps on preparing the chicken curry.

Ingredients: (serves 4)

1 Medium Size Chicken, about 1 - 1.2kg
1 Packet Hai's Instant Curry Chicken Paste
3 Medium Potato
150ml Coconut Milk
600ml Hot Water
1 Medium Tomato, optional

Method:
1. Trim, clean and chop the chicken into bite-size chunks and set aside.
2. Peel the skin of the potato, cut into cubes.
3. Preheat a medium pot and sauté the Hai’s instant curry paste on medium low heat for about 1 minute or so till fragrant.
4. Stir in the chicken pieces and potato cubes, give it a quick stir till combined.
5. Slowly pour in hot water till the chicken mixture is almost covered with water.
6. Add in tomato wedges and when the mixture comes to boil again simmer it on medium how heat for about 15 minutes or till the chicken and potato are cooked through.
7. Lower the heat, slowly stir in the coconut milk and simmer for another 5 minutes till done.
8. Serve warm with white rice or baguette.

Note:
~ If you prefer thick and creamy curry gravy, you can use 250ml coconut milk/cream with 500ml hot water as stated from the instructions from the back of the packaging.


This is the new packing of Hai's Instant Curry Chicken Paste that I have used for this recipe.

If you have read through the 2 previous Tupperware posts (refer to links below) that I have shared I am sure you would agreed with me that this Tupperware set is indeed a great gift for Christmas season. You could use it not only as a TaPau container but as well as for packing homecook food or snacks too. I believed there are still many ways of using this wonder products which some of you are practicing so do share with us your valuable tips if you do own a set.

Related Tupperware Tapau Set Links
1. Go Green with Tupperware TaPau Set
2. Comfort Food At Ease


This Tupperware Tapau Set retails at S$49.00 which comes with  2 Crystalwave Dishes in 1-Litre capacity,  1 Crystalwave Bowl in 2-Litres capacity, 1 Noodle Holder and a Grip-n-Go Cariolier. And if you are interested to know more about this product do take look at their website here ”http://www.tupperware.com.sg/” or contact any one of the nearest Tupperware outlets shown below:

Note:-

This post is sponsored by Tupperware Singapore but the opinions expressed are 100% mine. No photos or text may be reproduced without seeking prior permission.