Saturday, March 25, 2006

Recipe # 4 - Hainanese Chicken Rice

Have been advising and giving people recipe for Hainanese Chicken Rice and I realized that I havent been cooking this for quite some time. So, I went ahead and cook them. Somehow, I have to break them into 3 parts as I need to up date my blog more often or I will start losing readers and friends....chuckle

Started off with the chilli sauce and here's what you need.

Fresh Red Chilli - 100 gm
Garlic - 40 gm
Ginger - 60 gm
Chilli Padi - 30 gm ( to taste )
Calamansi Juice - 20 ml
Sugar , Salt and White Pepper to taste
Chinese Parsley - 20 gm
Chicken Stock - 60 - 80 ml
Chicken Fat ( oil ) - 20ml

Blend the first 4 ingredients. Add in chopped parsley. Mixed in the rest of the ingredients. Season to taste.

Some people would want to cook this sauce. Go ahead then, No problem with it. The only difference is after blending all the ingredient, sauteed with chicken fats and then dump in the stock. Simmer and season. The question is, must you do that ? In the end you wont be eating this sauce warm or hot. It will still be either room temperature or chilled, right ?

Picture is so much clearer now that I followed Pusiva's Culinary Studio style of using white back ground with no flash and better lighting.

The ingredient - note the salt between the chilli padi

End product - looks good eh ?

Simple Ginger Sauce
100 gm Ginger - grated
10 ml Chicken Oil
Chicken Stock
Mixed the grated ginger with a little oil. Season and dilute with stock.

Chicken Rice

Rice - 150 gm
Chicken Oil - 20 - 50 ml
Shallot - Chopped
Garlic - Chopped + additional 2 - 3 cloves whole peeled
Old Ginger - Grated + 1 cube peeled young ginger ( 1 inch )
Screwpine leave ( Pandan ) - 1 piece ( tie it up )
Margarine - 1 tablespoon ( for colouring and extra flavour )
Chicken Stock

In a stock pot or rice cooker, sauteed chopped shallot, chopped garlic and grated old ginger with chicken oil till fragrant. Add in the washed rice and mixed. Pour in chicken stock till enough to cook the rice. Dump in the rest of the ingredient and season. If using rice cooker, just press the cook button. If using stock pot, cook on medium low heat uncovered. Stir occasionally.

Once cooked, remove the pandan leave, cube ginger and garlic clove. Served hot.

From Bottom left - chicken oil, shallot, garlic & ginger paste, Margarine, ginger, uncook rice, pandan leave, sauteed garlic.

End product - light fluffy chicken flavour rice with a hint of ginger in every bite.

I prefer poach chicken over anything else for my Hainanese Chicken Rice. Cleaned whole chicken and trimmed fats. You can use that to render your chicken fat. Place whole chicken into a pot of water and bring to a boil for 30 minutes. Make sure it is cooked. I time mine as 39 minutes. So, i guess that will make the cooking time as 40 minutes. Place the chicken in another pot and place under running water for 15 minutes. This will get you smooth and tender chicken pieces as in Pak Charm Kai....if you like them warm, i suggest you watch the chicken after 25 minutes of cooking. Dont over cook them or you will end up with real tough chewy pieces of chicken.

To serve, chopped the chicken up to bite size. Topped with mixture of soy sauce and sesame oil. Garnish with cucumber, spring onion and chinese parsley. Even tomato is a cool accompaniment.

Served with the chilli sauce and ginger sauce.

Cheers !

Recipe # 3 - Avocado Bread

Avocado Bread.

Yeah, I thought so too.

But it's green and it's St. Patrick's Day weekend, so why not.

Incidentally, avocados are
full of nutrition. No cholesterol or sodium, 5 grams of monosaturated "good" fat, 60 percent more potassium than a banana, and tons of vitamin B, folic acid and antioxidants!

The bread comes out looking slightly green and tastes nothing like guacamole. In fact the best way to describe the flavor is delicious and, well, familiar. Very much like banana bread, except your left wondering where the banana is.

Pan de Aguacate
- 2 cups all-purpose flour
- 2/3 cup rolled oats
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/8 teaspoon chili powder
- 1/2 cup butter, softened
- 2 scant cups white sugar
- 3 eggs
- 1 1/2 cups mashed ripe avocado, about 3 medium avocados
- 3/4 cup buttermilk
- 1/2 cup of your favorite nut, chopped and/or mini chocolate chips
- 1 teaspoon orange zest

Preheat the oven to 350 degrees F. Grease two 9x5 inch loaf pans.

In a large bowl sift the flour, baking soda, baking powder, salt, cinnamon and allspice. Stir in oats.

In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, followed by mashed avocado.

Mix in the dry ingredients to the avocado batter, alternating between mixing in the buttermilk. Stir just until combined. Fold in nuts and orange zest.

Go ahead and taste the batter. I dare you.

Not bad is it?

Divide the batter evenly between the two loaf pans. Go ahead and lick the bowl, no one is watching.

Bake for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.

Enjoy watching your family's faces scrunch up in perplexion when they ask what it is after declaring it to be so delicious.

Thursday, March 02, 2006

Recipe#2 - Beancurd with Dried Scallop Sauce

I had this dish that one of my chef friend created for a restaurant where he works.

You will need the following ingredient.

100 gm beancurd ( preferably silken white )
50 gm minced fish meat
20 gm black mushroom - chopped coarsely
spring onion - to taste
1 no egg
Brocolli - 150 gm

Mixed all ingredient till well mixed. Form into shape and coat with another layer of flour. Fried over medium heat till golden brown.

For the greens, just blanch in water with salt and a little oil ( optional ).

For the sauce

1 - 2 numbers of dried scallop - depending on size. Soaked for at least 2 hrs
Garlic - 1 clove - chopped finely.
Chinese Rice Wine

Sauteed the garlic and shredded dried scallop. Pour in 2 dashes of Chinese rice wine. Stir and then pour in the water use to soaked the dried scallop. Add in a little water use in soaking mushroom. Bring to a boil, add in oyster sauce, salt and white pepper. Lower heat, add a little thickening agent usually corn starch till slightly thicken. It will stick to the spoon and yet kind of runny. Check seasoning again. Pour over arranged beancurd and brocolli. Served hot.

You can opt to see the pic in