{Prego Pasta Sauce} Deliciously Thick & Rich

These are my 2nd batch of recipe booklets with Campbell's featuring FOUR of their Prego Pasta Sauce apart from the 1st batch using Swanson Clear Chicken Broth(read more HERE). And our aim for these recipes is provide consumers with some quick and fuss free idea to whip up festive dishes for coming Christmas of New Year family meals or gatherings.

These recipe booklets consists of 4 recipes using 2 white and 2 red sauces from Prego Pasta Sauce range. You could find these recipe booklets available in major supermarkets such as FairPrice, Cold Storage island wide. And here I would like to share 2 of the complimentary recipes from the booklet with those who are interested to try it with the Prego pasta sauce.

CHEESY CHICKEN DUMPLINGS

This Cheesy Chicken Dumplings is a fusion of Asian Dumpling with Italian Alfredo sauce to cook up something similar to Ravioli. Instead of using egg pasta dough for the dumplings, I have replaced it with Chinese round dumpling wrappers filled with minced chicken meat mixtures.

As this could be a rich dish due to the cheesy Alfredo sauce I would recommend it to be served together with some fresh salad greens to balance the taste. And for some nutty flavour, you could also scatter some toasted pine nuts on top of the prepared dumplings before serving.

(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1 Bottle 350g Prego Cheesy Alfredo
20 Round Dumpling Wrappers
150g Mince Chicken Meat
20g Carrot, finely chopped/grated
2 Shallots, finely chopped
3 Fresh Water Chestnut, finely chopped
1/2 Tablespoon Chopped Parsley

Marinade:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cornflour
2 Cloves Garlic, slice thinly

Garnish:
Freshly Grind Black Pepper
Dried Chili Flakes, optional

Method:-

1. Marinate mince chicken, carrot, shallot, water chestnut and parsley together with marinade for at least 10 minutes.

2. Wrap each dumpling wrapper with 1/2 tablespoon of mince meat mixture by wetting the edge of the wrapper with some water and fold it into half.

3. Cook the dumplings in a medium pot filled with boiling water and 1/2 teaspoon of oil.

4. Once the dumplings float on the surface, lower the heat and continue to simmer for another 1 minute. Remove, rinse with tap water and drain well.

5. Heat up 1/2 tablespoon olive oil in a pan, sauté garlic slices until golden brown remove and set aside. Pour in Prego Cheesy Alfredo, toss in cooked dumplings and simmer for 1 minute. Top with garnish and fried garlic slices. Serve immediately.

BAKED HAINANESE CHICKEN CHOP

If you love those Hong Kong style baked rice with red sauce that comes in either chicken, pork or seafood I am sure you would like this fusion version of Baked Hainanese Chicken Chop. You could replace the chicken chop with either pork or seafood and bake it together with rice or even spaghetti to create 1 dish with different versions.

The is a simple version where I use bottled tomato pasta sauce to replace our usual "Asian" seasoning and at the same time retain some of the ingredients like onion, pineapple, green peas and etc to create a fusion dish. To shorten the process you could also used frozen pork/chicken schnitzel which is available in the supermarkets too. 

(serves: 4 | Preparation: 20 minutes | Cooking: 10 minutes)

Ingredients:
1 Bottle( 680g) Prego Traditional Sauce
2 Chicken Breast Meat/ 4 Chicken Fillets
1.5 Cup Dried Bread Crumbs
Oil For Shallow Frying
2 Tablespoon of Olive Oil
2 Medium Onion, cut into wedges
150g Green Peas
2 Medium Tomato, cut into wedges
2 Slices Pineapple, cut into cubes
1 Cup Shredded Tasty Cheese

Marinade:
2 Teaspoons Sesame Oil
2 Teaspoons Cooking Wine
1 Tablespoon Light Soy Sauce
½ Teaspoon Ground Pepper
1 Tablespoon Cornflour
1 Large Egg

Method:-

1. Tenderise the chicken by flatten it with a meat mallet or the back of the knife for easy cooking before marinate it for least 10 minutes.

2. Pour cooking oil into a frying pan till about 1cm in depth and heat it up. At the meantime roll the marinated chicken fillet in breadcrumbs, pressing firmly.

3. Cooked chicken fillet for 2 - 3 minutes on each side until golden brown or cooked through on medium low heat. (do not use high heat or it will burnt the breadcrumbs)

4. Drain on absorbent paper, cut into 1cm thick slices and set aside.

5. Sauté onion till soft add in green peas and cook for 30 seconds before stirring in Prego Traditional Sauce, tomato and pineapple, simmer for 2 minutes.

6. Arrange chicken schnitzel on top of the cooked pasta or rice in a baking dish, top with pasta sauce mixture and shredded tasty cheese.

7. Bake in pre-heated 200 degree oven for 5 minutes until cheese turns golden brown. Serve.

Lastly hope you would like these 4 dishes that I have prepared using the Prego Pasta Sauce for this coming festive season. And for your information, there is also a "Holiday Giveaways With Campbell's" promotion where consumers could spent S$6.00 to quality for the festive draw to win travel vouchers up to S$3,000. Details can be found HERE or at major participating supermarkets. Cheers and have a great week everyone!

{Giveaway plus Review} Easy Thai Cooking by Robert Danhi

Last month while lasing with Bee's Easy Chinese Recipes cookbook giveaway with Tuttle Publishing, Margaret from the team suggest if I would like to review Chef Robert Danhi's cookbook on Easy Thai Cooking. (more information at www.chefdanhi.com). I was thrilled and immediately accepted the offer because my family (especially my mum) love Thai cuisines.

In this post I would be sharing 3 dishes (with a complimentary recipes) which I have tried a few days back from Chef Robert's Easy Thai Cooking cookbook. With the step-by-step photos and sample recipes you can easily follow the preparation on these delicious dishes shown below.

Chilli Jam Chicken

When it comes to prepare dishes for our daily meals I am always on the move in searching or creating quick and easy dish that can be served within an hour. With a kid at home as well as busying with work and household chores sometime I would also need some help from those instant sauce to add flavour to the dishes. Like example; today I am using the "Dancing Chef - Special Sauce" which is a closer version in term of taste to the western "chilli jam". And this sauce actually goes well either meat and seafood too.

[S$20 Budget Meal] Baked Tom Yum Chicken, Lime and Mango Salad, Sweet Corn and Tofu Soup

For this set of Budget Meal I took about roughly an hour from the preparation to cooking whereby I multi-task two different dishes at one time. It is pretty quick and easy after you pop-in the prepared mid-joints into the oven, you will have more time to prepare the Tofu soup which takes you less than 15 minutes. And overall for this set of Thai Fusion Budget Meal I spent about S$7.80 to feed a family of 4.

This is similar to cream of corn soup but in Asian style with clear soup broth and whole corn kernels instead of the blending the corn kernel. The adding of tofu give it an extra texture for this soup as well as boost up protein intake for kid. (this recipe is specially dedicated to my best friend, Joyce who loves tofu and sweetcorn combination)

Ingredients: (serves 2 - 3)
1 Box of Silken Tofu, cut into 1" cubes
1 Fresh Sweetcorn, remove the corn kernels
2 Medium Tomato
1 Egg, lightly beaten
1 Litre of Water
1/2 Knorr Chicken Stock Cubes

Thickening:
50ml Water
1.5 Tablespoon Cornflour/Potato Flour

For this recipe I took extra steps in preparing the tomatoes by boiling it in water to remove the outer skin to have a smooth texture for the kid. But you can always omit this step if you are in a rush by using just the cut tomato wedges with skin on.

Method:-

1. Bring a small pot of water to boil, drop in tomatoes and let it boil for 1 minute(you will see the skin starting to peel off from the tomato) before you remove and soaked them in ice water.

2. Slowly peel off the outer skin of the tomato, cut into halves and scoop out the seeds. Chop them into big chunks and set aside.

3. Bring 1 litre of water to boil, add in sweetcorn kernels and stock cube then let it simmer for about 5 minutes before adding in the tofu cubes.

4. When the mixture comes to boil, let it simmer for another 2 minutes, lower the heat and stir-in the cornflour mixture(mix water and cornflour together)till the soup thickened.

5. Turn off the heat, swirl in the beaten egg till cooked through. Add in tomato chunks.

6. To serve, ladle soup into serving bowls, garnish with chopped spring onion and dash of pepper.

Total cost for this dish is about S$2.70 with breakdown shown below:-
Cost of Ingredients:
~ Sweetcorn = S$0.60
~ Silken Tofu = S$1.50
~ Egg and Tomatoes = S$0.60

Other than Tofu and Sweetcorn, spicy food is also one of Joyce favourite selection of dish. For this recipe I marinated the mid-joints with 2 tablespoons of store bought Tom Yum paste together with some fresh lemongrass and lime juice for extra refreshing taste and fragrant. If you prefer higher level of spiciness, add in 1 – 2 bird eyes chili (sliced) into the marinade ingredients.

Ingredients: (make 8 mid-joints)
8 Chicken Mid-Joints
2 Stalks of Lemongrass, lightly pound and sliced into sections
2 Tablespoons of Tom Yum Chili Paste
Juice of 1/4 Green Lime

Seasonings:
1 Teaspoon Light Soy Sauce/Fish Sauce
1/2 Tablespoon Cooking Wine
1/2 Tablespoon of Cornflour
1 Teaspoon of Sesame/Olive Oil

Method:-

1. Trim and rise the mid-joints, pat dry with kitchen paper towel then marinate it with all the above ingredients and seasonings for at least an hour in the fridge.

2. Arranged the marinated mid-joint together with the marinade on prepared baking tray line with baking paper or aluminium foil.

3. Bake the mid-joints in oven toaster for about 30 minutes turning at least twice or more for more even colour. OR

*4. Bake in preheated 180 degree oven for about 25 or till cooked through(turn at least twice for even coating of colour).

5. Remove and serve together with Mango Salad.

Total cost for this dish is about S$3.50 with breakdown shown below:-
Cost of Ingredients:
~ Chicken Mid-joints = S$2.80
~ Lemongrass = S$0.20
~ Tom Yum Paste = S$0.50

LIME AND MANGO SALAD

The cold mango salads will definitely draw great attention if you can get hold of sweet and juicy mango that is full of flavour. But if you can’t try at least to find the ripe and decent type instead of those that are hard and sour.

Ingredients: (serves 2)
1 Honey Mango, about 200g
1 - 2 Bird Eyes Chili, sliced
1 - 2 Shallot, sliced and chopped
Grated Rind of 1 Green Lime
1 Tablespoon of Fresh Lime Juice
1/4 Teaspoon Fish Sauce
1/4 Teaspoon Sugar

Method:-

1. Peel of the skin of the mango and cut the flesh into 1cm cubes, set aside.

2. Combine all the remaining ingredients together in bowl, mix well before tossing in the mango cubes.

3. Quick and a quick stir, wrap the bowl with cling wrap and keep in the fridge until serving time.

Total cost for this dish is about S$1.60 with breakdown shown below:-
Cost of Ingredients:
~ Mango = S$1.00
~ Green Lime = S$0.40
~ Chili and Shallot = S$0.20

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.