Bento #28 - Reyon & Buddy

It had being quiet a while since our last bento because Reyon is having a few weeks of mid year school holiday and I am kind of caught up at work so I don't have much time working around with those fancy stuffs. But Shoppingmum's website is a must to visit daily site due to cute and innovative bento for her two kids.

I love her latest design by using this dual cheese strips to cut out various cute figures. You can click on the link to have a better explanation on how she made the stripe cheese. Today our theme is base on my dear son and his favour pooh teddy bear. I use the face cutter and assorted mini food cutter for these design. I used the compartment divider to cut the shape out from the chocolate bun so that it will fix nicely. Next I place the cheese cut outs on top of it and serve the bento with some orange slices and mangosteen. Lastly Rey still use the Alphabets pasta to arrange his name on it.

Claypot Drunken Chicken

I have tried cooking a few kind of claypot chicken recipes and each one of it has it's own taste and speciality. Today this Claypot Drunken Chicken that I am going to share consists of Chicken pieces, mushroom, black fungs, wine and Egg. This can be serve as a one-pot dish meal which is full of nutritious source. We love the thick and creamy gravy which is great to be serve with steam rice.

Since this is called Drunken Chicken, it is bound to have some wine content. So if you are to share this dish with younger kid at home, you can either omit the wine content or reduce the amount used. This recipe call for Kampong Chicken which the meat is much sweeter and cooked resistance for stewing purposes.

Ingredients:
1/2 Portion of Kampong Chicken
10g Shredded Ginger
10g of Soaked Black Fungus
4 Medium Chinese Mushroom, soaked, cut into quarters
1 Egg
1 Stalk of Spring Onion, cut into section
1 Tablespoon Sesame Oil
1/2 Tablespoon of Oyster Sauce
1/2 Tablesppon Wolfberries
100ml Rice Wine
400 - 500ml Water
1 Tablespoon Corn Starch Solution

Method:
1. Wash and clean the chicken then cut into pieces then set aside for use.
2. Preheat the sesame oil in the claypot then saute the shredded ginger till fragrant then add in the chicken pieces and half of the spring onion sections then continue to fry for another 1 minutes.
3. Next stir in the oyster sauce to the chicken mixture till combined then add in the mushroom and black fungus.
4. Give them a quick stir then pour in the water and let the mixture simmer for about 15 - 20 minutes until chicken is well cooked.
5. Lastly, add in the rice wine and balance of the spring onion and wolfberries and bring it to boil then stir in the cornstarch solution to thick the sauce.
6. Remove the pot from heat and crack the egg in the middle, cover for 1 minute then serve with steam white rice.

Note:
a) You can replace the Kampong Chicken with 2 Large Drumstick with tight portion.
b) You can replace rice wine with Japanese Mirin or Sake but reduce the amount to 60ml.
c) You can add 1 tablespoon spoon water to 1/2 teaspoon of cornflour to make the cornstarch solution.


Related Post:
1) Claypot Chicken With Salted Fish
2) Claypot Minced Pork Rice
3) More Claypot Dish Link

Durian Fried Rice

I have heard about this Durian Fried Rice from one of the Hong Kong style cafe called "Central" where they have a few branches in Singapore, one of it located at the basement of Takashimaya. I guess not many of us will dare to take the risk on trying this dish on the combination of seafood fried rice with Durian. But to me, this is always an interesting dish to try on since from young I always love the combination of white rice serve with durian flesh.

As now is the Durian peak seasoning, I decided to grab a few from the fruit stall to test out some interesting recipe which I have keep in view for a long time. So based on the food review from some of the blogger who have tried this dish, I came out with my own version of Durian Fried Rice. Since I always fancy the idea of mixing rice with durian, I found this combination of fried rice is very special and the taste do blend in well with the fried, rice and egg. I didn't add any seasoning to this dish, and not even to the prawn as well.

Ingredients: (serve 1)
1 Small Rice Bowl Of Cooked Rice
3 Seeds Of Durian Flesh, 80g
5 Medium Prawns, devein
1 Egg, optional
1 Teaspoon Wolfberries
2 Cloves Garlic, finely chopped
1/2 Tablespoon Olive Oil
Chopped Spring Onion

Method:
1. Pre-heat a frying pan with oil and saute the chopped garlic until fragrant then stir in the prawn and fry until cooked through.
2. Next stir in the cooked rice and give it a quick stir to separate each of the grain from sticking together.
3. Push the rice mixture to aside(refer to the picture above) then crack an egg into the pan and stir-it through to the rice mixture until combine then add in the wolfberries.
4. Lastly, push the rice mixture aside again and add in the Durian flesh and give it a quick stir to loosen the paste then stir it into the rice mixture till well combined.
5. Remove the pan from heat, and sprinkle chopped spring onion into rice mixture, dish up and serve warm with extra seeds of durian.

Note:
a) If you want it to be a bit savoury, you can add 1/4 teaspoon of salt or seasoning to stir-fry the fried before adding the durian.

Related Post:
1) Rice With Durian
2) Baked Durian Cake
3) Durian Chocolate Chiffon Cake
4) Green Bean With Durian
5) Thai Style Durian Sticky Rice

Durian Chocolate Chiffon Cake

This is 2nd Chiffon Cake recipe that I experiment and tested. I used the combination of Cocoa Powder + 70% Dark Chocolate + fresh DURIAN as main ingredients. So you can imagine having a bite on this slice of cake with such combination where you can actually smell and taste the baked durian in a rich cocoa content. Since this is a chiffon cake, you will find the texture of the cake to be light, spongy and fluffy rather than that greasy and dense compare to cake.