Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Friday, 29 November 2013

Our Thanksgiving Feast - Roast Chicken With Cranberry And Macadamia Stuffing plus Pumpkin Pie

Thanksgiving is a time of the year where everyone in the family to get together to have meal and give grateful for things like family, friends, food and etc. To be frank this is my first year preparing Thanksgiving feast for the family and instead of the usual baked “turkey” I decided to swap with something smaller. So for this year, I prepared Roast Chicken with Cranberry and Macadamia Stuffing together with medley of colourful vegetables. And I also made our all-time favourite Pumpkin Pie with buttery crust for dessert.

I am thankful that this feast was able to complete and we had a wonderful Thanksgiving dinner as planned. It was because during the preparation (if you have read about the mishap (here) on my Instagram (@cuisineparadise)) my old build-in oven (12 years) actually fused off while I was preheating it for the bakes. But thanks God with my Samsung microwave convection oven I am still able to prepare the dishes with slight changes or else I won't be able to know what to do. 


ROAST CHICKEN WITH CRANBERRY AND MACADAMIA STUFFING


Actually my initial plan was to get the dinner ready in less than 2 hours by roasting the chicken in the big oven together with the vegetables and baked the pumpkin pie in my microwave convection oven. In this way it saved waiting time for the food to take turn to bake in the oven plus we will be able to enjoy the dessert after the dinner which still taste warm for serving.

Thursday, 21 November 2013

Recipes Using Samsung Smart Oven (MC32F606) - Part I

I have been using my microwave and built-in oven to help me with my daily food preparations for the past 10 years. And just recently, I received a new Samsung Smart Oven from Samsung that comes with Microwave, Convection, as well as Slim Fry features. On top of that, it also has a range of pre-set smart features such as sensor technology, high-quality cooking performance and a sleek aesthetic, all designed to provide convenience for busy households.

This 32 Litres Samsung Convection Microwave Oven MC32F606 comes with 25 sensor reheat/ cook menus that allows consumers to save time and effort when preparing healthy and great-tasting meals for the family. More information such as features and functions of this oven can be found in another separate post here.

Monday, 26 August 2013

[Recipe] Roasted Lemon And Herbs Chicken with Wine

I always love comfort food like this during "cold" weather; especially winter. It is so easy to prepare by just assembling all the ingredients together on baking dish, pop them into the oven and by an hour or so everything will be ready. So all you need to do, is prepare some salad, couscous or coleslaw to go with it for a hearty weekday meal.


ROASTED LEMON AND HERBS CHICKEN WITH WINE


In this recipe I use two types of fresh herbs such as Rosemary and Oregano together with olive oil, lemon rind and juice to add in that lovely citrus taste and fragrance for this dish. To further enhance the taste, I also add in a good splash of dry white wine during the last 10 minutes of baking time.


(Serves: 2-3 | Preparation: 10 minutes | Cooking: 50 minutes)

Ingredients:
  • 3 Chicken Maryland, divide into thighs and drumsticks
  • 2 Medium Potato, cut into 1" thick slices
  • 1 Medium Carrot, cut into 1" thick slices
  • Rind of 1 Lemon, julienne
  • 1/2 Lemon, cut into wedges
  • 1/2 Lemon, juice
  • 1 Tablespoon Olive Oil
  • 2 Sprig Fresh Rosemary
  • Freshly Ground Black Pepper
  • 10g Fresh Oregano Leaves
  • 100ml Dry White Wine

Method:-
1. Preheat oven to 220°C (Degrees Celsius) and layer baking tray with foil and baking paper.

2. Rinse chicken, pat dry with kitchen paper towel. Place chicken skin-side up together with potato and carrot in singly layer on the baking tray / baking dish.

3. Mix lemon juice together with olive oil and drizzle over the chicken and potato mixture. Add remaining lemon wedges, sprinkle with herbs and fresh group pepper.

4. Roast, uncovered for 40 minutes, add wine to dish and continue to roast uncovered for another 10 minutes or until chicken is cooked.

5. When the meat is cooked through and potato is tender when test with a fork. Remove, rest for 5 minutes then sprinkle with extra fresh oregano leaves and serve with salad.

Tip:
~ Turning potato and carrot half way through baking helps to cook them evenly on both sides.


Honestly this is a beautiful dish with lot of flavour and it's so easy to prepare with simple ingredients that you can easily find in your kitchen pantry. And for someone like me who always cook Asian dishes but fancy western cuisines this dish is definitely something simple to start with. Moreover if you want to bake this for Christmas party, replace the chicken "parts" with "whole chicken" for better presentation and you can also stuffed some herbs and lemon wedges into the chicken cavity for better flavour.

Monday, 27 May 2013

Cherry Blossom Mantou vs Steamed Sakura Chicken With Choya

My experiments with using pickled cherry blossom continues after my first recipe on Matcha Cherry Blossom Chiffon (抹茶盐渍樱花戚风蛋糕) in April. And also with the extra packets of supply that Joyce (ahpoohbear) loop back for us from her recent Osaka trip, I am able to try out more fusion recipes using pickled cherry blossom.

In this post I am sharing two recipes such as Cherry Blossom Mantou (Asian-style steamed bun with pickled cherry blossom) and Steamed Sakura Chicken With Choya (Steamed chicken mid-joint using picked cherry blossom and choya).


CHERRY BLOSSOM MANTOU
(樱花馒头)


Here I am making a two-tone colour steamed bun (mantou) using Sakura Leaf Powder for the green portion but you could always replace it with Matcha powder according to your preference. The sakura leaf powder added a distinctive taste to this steamed bun leaving it with a sweet and savoury flavour that makes you go for second helpings.


(Make: 6 pieces  | Preparation: 55 minutes | Cooking: 15 minutes)

Ingredients:
250g All-purpose Plain Flour
1/2 Teaspoon (2g) Baking Power
3g Instant Dry Yeast
110ml Lukewarm Water
10g Milk Powder
1 Teaspoon Sakura Leaf Powder
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water
25g Caster Sugar
10g Unsalted Butter, soften


Method:-
1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 2-3 minutes till bubbles appeared.

2. In a big mixing bowl, stir in sift plain flour, milk powder and baking powder together with caster sugar till combined.

3. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand till it forms soft dough.

4. Knead soft butter into the dough till it does not stick to your hand and divide the dough into 2:1 ration size.

5. With the smaller dough, knead in Sakura Leaf Powder till combined then proof the two doughs in a warm place for 20 minutes.

6. Next, flatten the doughs to release the air in it. Place the green dough on top of the plain, roll it up into a oblong shape and proof for another 15 minutes.

7. Cut the dough into equal portion, place each portion on the steamer rack with greaseproof paper below. Place some drained sakura flower on top and rest for another 15 minutes.

8. Sprinkle some water on the mantou before placing the steamer rack into the pot of boiling water and steam them over medium heat for about 10 - 12 minutes (depending on the size of the mantou). When done, removed and served hot/warm.



STEAMED SAKURA CHICKEN WITH CHOYA
(樱花梅酒鸡)


My inspiration for this Steamed Sakura Chicken with Choya (樱花梅酒鸡) comes from our all-time favourite; Steamed Rice Wine Chicken (蒸黄酒鸡) which I would prepare at least once a month. And with some pickled sakura on hand as well as Choya (plum wine) that mum bought during her recent trip, I decide to use these two special ingredients to try out this dish.


(Serves: 2-3  | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
6 - 8 Chicken Mid-joints
1 Teaspoon of Grated Ginger
1 Stalk Spring Onion, cut into sections
100ml Choya (Japanese plum liqueur)
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water

Method:-
1. Lightly marinate chicken mid-joint with grated ginger, cornflour and pinch of salt.

2. With some ginger slices and spring onion below, arrange the mid-joints on top and place the drained sakura flowers that had being soaked for 5 minutes (rinse well) on it (refer to the photo above).

3. Lastly pour in choya and let it stands for 5 minutes before steaming the mid-joints over medium heat for 20 - 25 minutes till tender.


The mid-joints were infused with the combination of Choya and pickled Sakura leaving it with a refreshing and fragrance after taste. Also after steaming, the soup broth was full of flavour due to the essence from the chicken and choya. Do give this a try if you happen to have a bottle of Choya at home and don't worry about the pickled cherry blossom as you could always omit it for a new recipe.

Lastly I would be submitting this Cherry Blossom Mantou to this month Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

Saturday, 4 May 2013

KNORR Stir-Fry Tom Yam Chicken

Recently I found some new Knorr recipes from the i-weekly supplement booklet and most of them look delicious and pretty easy to prepare at home. Since I am a Knorr supporter who always stock up quite a varieties of their products in my pantry, I decided to try out this Stir-fry Tom Yam Chicken which is a very eye-catching dish from their Facebook page.

After a quick Google, I found the related recipe from Philip's website (KeropokMan). And with the necessary ingredients here is my version of Stir-fry Tom Yam Chicken which my family agrees that it goes pretty well with steamed rice! Give it a shot if you are a Tom Yam lover as this dish is quick and hassle free.

Above are some of the Knorr Stock Cubes and Seasoning which I always stock up in my pantry. I just love to add in half to 1 of these stock cubes to enhance the flavour of our soup. Furthermore just a few weeks back, I also get to learn some quick and easy dishes using these stock cubes from Knorr new recipes by Chef Daniel Koh.


KNORR STIR-FRY TOM YAM CHICKEN
(recipe by Chef Daniel Koh)


Here is my version of Stir-fry Tom Yam Chicken using Chef Daniel's recipe and since I am using 1/2 portion of chicken (instead of chicken breast from original recipe) plus we prefer something less savoury I reduce the amount of stock cube to half instead of 1 cube. And also I added in more lemon grass and Thai basil leaves to achieve that unique fragrant of Thai dishes.


(Serves: 2-4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
  • 1/2 Portion of Chicken, cut into bite sizes
  • 1/2 Cube Knorr Tom Yam Stock
  • 250ml Hot Water
  • 1/2 Tablespoon Knorr Hao Chi
  • 1/2 Lime, sliced
  • 1/2 Teaspoon Lime Zest
  • 2 Stick Lemon Grass, cut into diagonal sections
  • 4 Kaffir Lime Leaf, roughly tear
  • 2 - 3 Whole Shallot
  • 2 Garlic Clove
  • 1 - 2 Small Chilli, sliced
  • A Handful of Thai Basil
  • 1 Tablespoon Coconut Milk, optional


Method:-
1. Season chicken pieces with Knorr Hao Chi, 1 teaspoon of cornflour, mix well and marinate for at least 5 minutes. Dissolve 1/2 Knorr Tom Yam Cube in 250ml of hot water and set aside.

2. Preheat pan with 1 tablespoon of cooking oil, saute chicken pieces for 2 minutes till slightly brown in colour.

3. Push them aside, add in lemongrass, onion, garlic and lime leaf continue to fry the mixture till fragrant.

4. Add in Knorr Tom Yam stock, bring the mixture to boil and let it simmer over medium low heat for 7 minutes before adding it lime slices and basil leaves, continue to simmer for another 3 minutes or till stock reduce to your desire consistency.

5. Lastly lace it with coconut milk, give a quick toss, plate and serve with steamed rice.


* Recipe adapted from Chef Daniel Koh's Knorr Stir-fry Tom Yam Chicken Recipe

Ingredients: (Original Recipe)
1 Piece Chicken Breast
1 Cube Knorr Tom Yam Stock (dissolve 1 Knorr Cube in 250ml of water)
1 Tbsp Knorr Hao Chi
1/2 Slice Lime
1/3 Teaspoon Lime Zest
1 Stick Lemon Grass, cut into small pieces
1 Lime Leaf, julienned
1 Tablespoon Chopped Onion
2 Slice Garlic
1 Piece Chilli Padi, diced
1 Stalk Basil
1 Tablespoon Coconut Milk


These are some of my collection of Chef Daniel's Knorr Recipes from iWeekly (I周刊). But if  you are keen to try out these quick and easy recipes at home, you could also view them over at Knorr Singapore Facebook page (here).



KNORR COOKOUT COMPETITION


Lastly for those who love to cook and has a family dish which you would like to share. I sincerely encourage you to take part on this Knorr Cookout Competition together with one of your family members and you might be the lucky one to walk away with the grand prize worth S$8000 to revamp your kitchen.  More detail can be found over at Knorr Singapore Facebook page here.

To Take Part:-
- Form a team of TWO with any one of your family member Cook up your family favourite dish using KNORR® products (within S$30.00)

- Closing Date for submission is 12 May 2013


Prizes:-
- 1st Prize : $8,000 worth of cash and voucher to revamp your kitchen
- 2nd Prize : $5,000 worth of cash and voucher to revamp your kitchen
- 3rd Prize : $3,000 worth of cash and voucher to revamp your kitchen
* Consolation Prizes x 2 : $1,000 Vouchers


*All opinions expressed in this post are my own and there is no monetary compensation received.


Saturday, 9 February 2013

Chinese New Year Cooking Demo @ ToTT by Chef Eric Low

Last Sunday, I was invited by OpenRice (Singapore) to attend their first cooking demo class with ToTT (Tools of the Trade) on the Chinese New Year Workshop - Good Fortune, conducted by Chef Eric Low. Despite of the gloomy and raining weather, all participants were still very excited about the class and everyone were also eager to pick up some tips and cooking skill from Chef Eric.

The three hours cooking class was indeed a fun and fruitful one with Chef Eric whom is humorous and knowledgeable with his answers during the class. Although there was no hands-on but Chef Eric makes every little details visible thru two big TV screen in front of the class where we could get a good view of the ingredients plus steps during cooking process.


TOTT BISTRO


During that day, all OpenRice members who signed up for the cooking class were entitled to a complimentary lunch at ToTT Bistro before the class. And during Chinese Lunar New Year period they also offers New Year menu starting from S$7.90 each.

For appetizer: Chicken Wing And Mushroom Medley Spring Roll

Main Course: Pan Fried Dory With Sauteed Mushrooms, Vegetables and Spicy Tomato Sauce

Main Course: Chicken Chop With Mushroom Sauce, Fries and Coleslaw

Dessert: Tempura Durian and Lemongrass Jelly

Before the demo class, Chef Eric Low gives a brief introduction of himself plus a description of the three dishes that he is sharing during the class.

There is also a cozy beverage corner at the back of the class for participants to enjoy complimentary coffee/tea during the break or class.


CRISPY FISH FILLET WITH CARAMELIZED
SHALLOTS AND BASIL LEAVES


The first dish that Chef Eric starts with was "Crispy Fish Fillet with Caramelized Shallots and Basil Leaves". It was something simple and yet full of flavour where you get a nice aromatic taste from the Thai Basil used.

Chef Eric also shared with us that if Thai Basil is not available, the next closer herbs to replace would be "curry leave". And if you wish to get a nice golden crispy crust on the fish, add in some egg whites to marinate the fillet together with ground pepper and salt before dusting it with corn starch and deep-fried.


Recipe by Chef Eric Low | Serves: 4

Ingredients:
420g Fish Fillets (Sea Bass / Dory Fish)
1/2 Teaspoon Salt
1 Teaspoon Coarse Ground Black Pepper
Potato Starch for dusting
Oil for Deep-frying

Sauce:
3 Tablespoons Extra Oil
40g Whole Garlic, thickly sliced
100g Whole Shallots
20g Ginger
5g Dried Chilies
15g Sugar
4 Tablespoons Water
1 Tablespoon Oyster Sauce
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Dark Soya Sauce
10g Thai Basil Leaves

Directions:-
1. Dust sea bass fillet with potato starch and deep-fry in hot oil till crispy

2. Heat oil in pan and saute garlic and shallots till golden brown. Add ginger, dried chilies and sugar. Cook till aromatic and sugar caramelizes slightly.

3. Pour in oyster sauce, two soya sauces and add fish fillets and basil. Toss evenly and transfer to heated claypot and serve.




STEAM GINGER MARINATED CHICKEN WITH
JIN HUA HAM AND MUSHROOMS


Dish 2 had two of my favourite ingredients such as Chicken Leg and Mushrooms that sandwich in between a slice of "Jin Hua Ham (金华火腿)" which is the most famous dry-cured meat product in Asian ingredients. Jin Hua Ham can be very salty but on the other hand it has an unique flavour that helps to enhance the dish. If you can't find Jin Hua Ham (which most properly available only during Chinese New Year) the next alternative replacement would be the Italian Parma Ham.

My mum suggested since she is not a fan of any "ham" products, she would replicate this dish using Chinese Perserved Sausage (腊肠) instead of Jin Hua Ham.


Recipe by Chef Eric Low | Serves: 4

Ingredients:
1 Tablespoon Oyster Sauce
1 Teaspoon Dark Soya Sauce
12 Slices Ginger, finely sliced
400g Boneless Chicken Leg, cut into 4cm dices
1/2 Teaspoon Coarse Ground Black Pepper
1 Tablespoon Corn Starch

For Assembly:
12 Pieces Jin Hua Ham (金华火腿), sliced
12 Pieces Chinese Dried Mushrooms, soaked and stalks trimmed
Dried Lotus Leaves, soaked in warm water for 10 minutes

For Garnishing:
Dash of Shaoxing Huatiao Wine (花雕酒)
Coriander Leaves (芫荽)


Directions:-
1. Marinate chicken with the rest of ingredients for an hour.

2. Arrange chicken on a steaming plate lined with lotus leaves. Alternate each piece of chicken with a slice of ham and a piece of mushroom.

3. Steam chicken for 20 minutes. Serve chicken with a dash of wine and coriander leaves over rice.



LONGEVITY NOODLES WITH SUPERIOR
STOCK AND QUAIL EGGS


Longevity Noodles is one of my favourite noodle dish during Chinese New Year or Lunar Birthday (recipe) where we cook it in sweet version and served together with hardboiled eggs. Here Chef Eric's Longevity Noodles with Superior stock and Quail Eggs is something different from how we usually cooked it at home. He actually cooks the sauce and noodles separately which makes it a great ideas to serve this dish during Chinese New Year where most of  guests would arrive in different timing. In this way, the accompany sauce would not dry up easily and also the noodles won't get soggy too.

Mum and I already bookmark this recipe to cook for our guest during Chinese New Year but instead of Longevity Noodles, we replace it with Ee Fu Noodles for majority preference.


Recipe by Chef Eric Low | Serves: 4

Ingredients:
400g Longevity Noodles
6 Tablespoons Oil For Cooking
1 Teaspoon Chopped Garlic
200g Pork Loin/Fillet, sliced
30g Dried Shitake Mushrooms, sliced
100g Chinese Yellow Chives (韭黃), cut into 2cm lengths
1 Litre Water
3 Tablespoons Concentrated Chicken Or Scallop Stock
2 Tablespoon Oyster Sauce
12 Pieces Prawns, peeled
200g Bean Sprouts
Cornstarch for Thickening
12 Pieces Quail Eggs, hard boiled and peeled


Directions:-
1. In a large pot of boiling water, blanch noodles for 5 - 10 minutes until tender. Refresh in cold water and set aside.

2. Heat oil in wok, saute garlic till fragrant. Add pre-marinated pork slices (marinate with dash of MAGGI Seasoning Sauce and 1 tablespoon cornstarch) and cook briefly. Stir in mushrooms and Chinese Chives and saute for 2 minutes.

3. Pour in water and bring to boil. Season with concentrated stock and oyster sauce. Add prawns and bean sprouts. Thicken sauce slightly with some cornstarch.

4. Return noodles and quail eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles.


ToTT Store
896 Dunearn Road #01-01A,
Singapore 589472
Telephone: (65)6219 7077
Website: www.tottstore.com

Operation Hours:
11.00am - 9.00pm (Monday - Friday)
10.00am - 9.00pm (Weekends And Public Holidays)


Lastly I would like to thank Estelle from OpenRice (Singapore) and ToTT for the demo cooking invitation. For more cooking class and discount through OpenRice Members, you could take a look at their website here. Or you could also browse through ToTT cooking class schedules at their website here.

 photo singoff3_zpse17561a6.jpg

Wednesday, 30 January 2013

{5 New Recipes} Pre Chinese New Year Dinner Gathering

Last Saturday evening, a few of us get together to have an early Chinese New Year dinner over at my place. Although this was not the first time I prepared food for such as big group of friends other than my family,  I am still very nervous and a bit stress up with planning the dishes as well as preparations.

Thanks to Jacob and Shiting who initiate to help up with the Yusheng as well as preparing the ingredients for the dishes in order to put this dinner together. I hope everyone enjoys the meal and I apologize if the dishes are not up to expectations due to my clumsy hands and mind in the kitchen :)

These were some of the key ingredients that I bought from the wet market (巴杀) during that morning.  Sometime I really prefer getting my ingredients from the wet market as compared to supermarkets as I can go around the stalls comparing the prices as well as sourcing for fresh and money value ingredients.

Dinner Menu. Yusheng was prepared by Jacob (cookeatsnaplove) and his wife, Chloe. Whereas the main and dessert are prepared by Me with help from Shiting (lobsterpaints

Chinese New Year cannot go without Yusheng (鱼生) or also known as Lo Hei which consists of colour shredded vegetables (carrot, radish, lettuce) and a variety of sauces and condiments plus crackers, raw fish and etc. I am very thankful to Jacob from Cooksnapeatlove who helps to contribute his very own Homemade Yusheng to add new year atmosphere for our dinner.

{Behind the scene} Jacob even bought along his own kitchen set for cutting the salmon as well as big plate to assemble the Yusheng. Kodus to Jacob and his wife Chloe for the effort. Thanks for the hard work friends.


FISH MAW SOUP


Chinese New Year is always packed with yummy food and you can find different versions of Fish Maw Soup, Shark Fins Soup, Salted Duck Soup and etc at most of the household during new year. Above is our version of Fish Maw Soup which I prepared for the dinner gathering last week to feed about 10 persons.


(Serves: 10 | Preparation: 45 minutes  | Cooking: 30 minutes)

Ingredients:
150g Fish Maw (鱼鳔)
500g Crab Meat (蟹肉)
4 Clusters of Black Fungus (黑木耳), thinly sliced
250g Sea Cucumber (海参), sliced 1.5cm thick
6 Shittake Mushrooms (花姑), sliced
2 Cooked Chicken Breast, thinly shred
2 Litres Chicken Broth
1 Teaspoon Dark Soy Sauce (for colour)
1 Egg White (optional), beaten
Cornstarch Solution

To Serve:
Coriander, Pepper and Black Vinegar, to serve


Method:-
1. Defrost the crab meat if it is frozen, rinse a few times and drained well. Place it a plate and steamed for about 5 minutes till cooked. Remove and flake it using a fork and set aside.

2. Next bring a pot of water to boil together with the chicken breast and a few slices of ginger and spring onion over medium high heat. When water comes to boil, reduce heat and simmer, covered for 6 minutes or until chicken is cooked through.

3.Off the heat, stand chicken in the pot for another 5 minutes, drain well and when chicken is cool enough to handle, shred it and set aside.

4. Bring water to boil in a big pot, blanch fish maw in boiling water for 2 minutes, rinse with water, squeezed dry and repeat the process again for another 1 - 2 times to get ride of the oil and fishy smell.

5. When done, squeezed dry and cut into 1.5cm thick, set aside.

6. To Cook The Fish Maw Soup:- Bring 2 litres of chicken broth (pre-cooked or instant chicken broth) to boil. Add in prepared fish maw and 2 slices of ginger, simmer over low heat for about 20 minutes or until fish maw is soften to your preferred texture.

7. Next add in black fungus, sea cucumber, mushrooms and continue to simmer for another 5 minutes before adding in crab meat and shredded chicken to simmer for  3 minutes.

8. Lastly stir in dark soy sauce for the colour (optional) and season the soup with salt and fish sauce if requires. Thicken the soup with cornstarch solution.

9. Remove from heat, stir in egg white and serve with pepper and black vinegar.


Teochew Style White-spotted Rabbitfish (recipe) is one of my favourite Chinese New Year dish. And usually during CNY "White-spotted Rabbitfish(白肚鱼/拜年鱼)" will be available at all wet markets as well as the seafood sections at major supermarkets. And these fish taste especially good during this season and some even comes with roes that are particularly relished too.

Growing up in a Teochew family, we simply love steamed fish especial White/Sliver Pomfret (白鲳), Threadfin (午鱼) or White Spotted Rabbitfish (白肚鱼). For my version the fish is usually steamed with tomatoes, salted plums / salted vegetables, cut chilli, ginger and spring onions. Sometime shiitake mushrooms and tofu are also added for flavour too. You can refer a similar post on how to prepare this Teochew Style Steamed Golden Pomfret at the provided link here.



SIMMER CHICKEN WINGS WITH LEMONGRASS


Chicken Wing With Lemongrass is quite similar to Sesame Chicken (麻油鸡) which is cooked using sesame oil and lot of ginger during confinement. But the different between the them is the chicken for this lemongrass dish is infused with lemongrass fragrant leaving it an aromatic dish even just to have it alone with steamed white rice.


(Serves: 8 -10 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
20 Chicken Mid-Joints
4 Lemongrass, sectioned and bruise
8 Whole Shallots
10 Slices Ginger
10 Chestnuts(optional), skin removed
300ml Of Water
Some Cornstarch Solution

Marinade:
2 Tablespoons Oyster Sauce
3 Tablespoons Light Soy Sauce
1/2 Teaspoon of Sugar
1/2 Teaspoon Ground Pepper
1 Teaspoon Sesame Oil
2 Teaspoon Dark Soy Sauce
4 Tablespoons Cooking Wine
1.5 Teaspoon Cornflour

Method:-
1. Marinate chicken mid-joints with marinade for at least 2 hours or overnight in the fridge. (stir once or twice during marinating the process)

2. Saute lemongrass with 2 tablespoons of cooking oil together with shallots and ginger till fragrant and shallot is golden in colour.

3. Add in chicken, chestnut and continue to stir-fry over medium high heat till the meat changes colour. Add in the left over marinade liquid and water, bring to boil.

4. Cover and simmer over low heat until chicken is cooked and gravy is nearly absorbed or you can thicken it with some cornstarch solution.

5. Remove from heat and serve.



STEAMED GINSENG PRAWNS


Photo Credit: Moonberry
In the previous gathering I did another version of prawn dish which was known as Steamed Drunken Prawns (recipe) whereby I soaked the prawns in rice wine for about 10 minutes before steaming to infuse it with a light and sweet wine taste. But for the above dish, instead of wine I decided to go for something more herbal which I used Dang Gui (Angelica) and Ginseng to prepare this "养身菜 (healthy herbal dish)".


(Serves: 8 - 10 | Preparation: 30 minutes | Cooking: 7 minutes)

Ingredients:
500g Medium Fresh Prawn, about 20 pieces
4 - 6 slices Dang Gui(当归)
3 Dried Ginseng Roots (小人渗)
Some Red Date, sliced
1 Tablespoon Wolfberries
2 Tablespoon Cooking/Rice Wine
150ml Water
Some Ginger Slices, optional

Method:-
1. Place Dang Gui, Ginseng, Red Date, Cooking Wine and Water in a deep plate. Steamed it over medium heat for about 20 minutes. Set aside.

2. Arrange prawns on plate(s), spoon prepared herbal soup over it, scatter some wolfberries and top with some ginger if using.

3. Steamed over medium high heat for about 6 - 7 minutes or until prawns are cooked.

4. Remove and serve immediately. Alternatively you can also add a splash cooking wine to enhance the taste before serving.

Tip:
~ If you cannot find whole ginseng shown above, you could also replace it with ginseng slices or roots.



TOFU WITH CENTURY EGG AND PORK FLOSS


Photo Credit: Sgfoodonfoot
Tofu (豆腐)is a very flexible ingredient which you could add into soup, using it for steaming, stir-fry and etc. I love tofu especially those silken type of steamed tofu which is topped with minced meat. Here, for this Steamed Tofu With Century Egg And Pork Floss, I have combined a few of my favourite ingredients such as tofu, century egg and pork floss which give it an unique flavour. And for other tofu dishes which you are keen to read more, you could refer to the link here.


(Serves: 4 | Preparation: 10 minutes | Cooking: 5 minutes)

Ingredients:
1 Box of Silken Tofu, for steaming
2 Shiitake Mushrooms, diced
100g Minced Meat,
1 Teaspoon Minced Garlic
1 Stalk Of Spring Onion, cut into sections
1 Red Chilli, sliced
1 - 2 Century Egg (皮蛋), cut into wedges
2 Tablespoons Chicken/Pork Floss
Some Cornstarch Solution

Seasoning Sauce:
1/2 Teaspoon Sugar
1 Tablespoon Cooking Wine
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/4 Teaspoon Dark Soy Sauce
150ml Water


Method:-
1. Season minced meat with 1 teaspoon of sesame oil, cooking wine, light soy sauce and some pepper and cornflour. Set aside for 5 minutes.

2. Steamed the tofu on med-heat for 3 minutes or microwave on medium heat for 2 minutes. Remove and top with prepared century egg. Set aside.

3. Heat up 2 tablespoons of oil in the wok, saute garlic, red chilli and spring onion till fragrant.

4. Add in marinated minced meat and give it a quick stir before adding in the mushrooms and stir-fry till aromatic.

5. Pour in seasoning sauce and bring it to boil. Simmer for a while and thick with cornstarch solution.

6. Spoon minced meat mixture around the side of the tofu, top with chicken/pork floss and garnish with some spring onion or coriander. Serve immediately. 



CLAYPOT RICE WITH CHINESE SAUSAGE
( 腊味煲饭)


Usually during Chinese New Year you would find all sort of preserved meat such as ham, duck, liver, sausages and etc available in supermarkets or Chinatown area.  And for this pre year near dinner, I decided to make a claypot rice using some of the assorted preserved meat plus arrowhead.

The preserved meat and sausages enhanced the flavour and aroma of the rice whereas arrowhead add-on another texture when cooked together with the rice. I have another two similar versions of claypot rice, one using Happy Call Pan (recipe) and the other using Claypot (recipe) which you might be interested to take a look too.


(Serves: 8  | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
4 Cups of Uncooked Rice (using rice cooker cup), pre-soaked for 1 hour
8 Arrowhead (Cigu - 慈姑), outer skin removed and cut into quarters
2 (80g) Small Chinese Preserved Sausage (腊肠)
2 (120g) Duck Liver Preserved Sausage (鸭肝腊肠)
120g Wax Meat (蜡肉)
2 - 3 Stalks Of Bok Choy, trimmed and blanched
1.5 Tablespoon of Cooking Oil
3 Tablespoon Soy Sauce Mixture
Some Dark Soy Sauce

Method:-
1.Wash and rinse the rice, pre-soaked it for at least one hour.

2. Blanch the preserved meat and sausages in boiling water for 10 seconds, drained. Remove the outer skin of the sausages, sliced both the wax meat and sausages. Set aside.

3. Bring rice (if using claypot the amount of water used is: 2 part water 1 part rice) and arrowhead to boil over high heat. (do not over or else it might overflow)

4.When the water almost dry up, lower the heat and arrange the prepared meat and sausages on the rice. Drizzle oil around the side of the claypot and let the mixture continue to simmer for another 8 - 10 minutes.

5. Turn off the heat and let the rice continue to cook (dry up) from the heat of the claypot for another 10 - 15 minutes.

6. Arrange the blanched vegetables at the side and drizzle some of the prepared soy sauce mixture over and serve.

Tip:
~ Rinse the arrowhead after cutting to remove the starch before adding it into the rice to cook.

~ To Blanched The Vegetables: Bring a pot of water to boil together with 1 teaspoon of oil and pinch of salt. Blanch the vegetables for 10 seconds, removed and rinse with cold water. Set aside.

~ To Make The Soy Sauce Mixture:- 200ml Warm Water, 20ml Light Soy Sauce, 15ml Fish Sauce, 1 Teaspoon Sugar and 1 Teaspoon Chicken Stocks. Mix everything together until sugar dissolve and set aside.



UPCOMING RECIPES




Apart from the Yusheng and Main Dishes that we had. I also prepared a dessert like Osmanthus And Chestnut Koi Jelly (recipe) plus a door gift with CNY flavour in it known as Longan And Cranberry Yogurt Cake (recipe).

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