Pan-Fried Curry Lemongrass Chicken with Coconut Rice

It has been quite sometime since I last prepare one plate meal.  This pan-fried curry lemongrass chicken caught my attention recently.  The recipe comes with coconut rice or popularly known as Nasi Lemak.  Thus, I decided to come up with pan-fried curry lemongrass chicken and served with this authentic coconut rice.  I serve this one plate meal with the yummylicious pan-fried chicken, coconut rice, slices of cucumber and topped with a fried egg over the rice.  I did not serve it with the usual nasi lemak sambal and fried peanuts.  It is indeed a 'Simple Yet Yummylicious' lunch!

Ingredients: (serves 2)

(A)  Coconut Rice

• 1 cup basmati rice (washed, soaked for 30 minutes and drained)
• 1/2 cup coconut milk
• 1/2 cup water
• 1 thumb-size ginger (peeled and lightly smashed)
• 1 stalk lemongrass (lightly smashed)
• 2 pcs. pandan leaves (tie into knot)
• 1/8 tsp. salt

(B)  Chicken and marinade

• 2 boneless chicken thighs
• 1 tsp. curry powder
• 1/4 tsp. ground tumeric
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1 tsp. light soy sauce
• 1 tbsp. oyster sauce
• 1/2 tbsp. fish sauce
• 1/2 tsp. sugar
• 1 tsp. sesame oil
• 2 stalks lemongrass (tender inner core, finely chopped)
• 1 tsp. corn flour
• 2 tbsp. cooking oil (for pan-frying chicken)
• 2 sprig curry leaves
• Slices of cucumber, for garnish
• 2 fried eggs, for topping over the rice

Methods:

1. To cook the rice: Combine all rice ingredients in a rice cooker and cook until fluffy.
2. Mix chicken with all the marinade  ingredients except corn flour, and let it marinate for few hours to let the flavors seep in.  Stir in the corn flour just before pan-frying.  In a medium heated wok, add in cooking oil, pan-fry  the chicken until golden and cooked through, both sides.  While pan-frying the chicken, in the same pan, place the curry leaves on the side of the pan, with oil, fry until crisp.  Remove the chicken and curry leaves onto a plate and set aside.  
3. To serve:  On each serving dish, place a bowl of coconut rice on one side, follow with pan-fried chicken and the curry leaves over the chicken, then top the rice with a fried egg.
4. Let's indulge....

This yummylicious recipe is adapted from 'Miki's Food Archives' with slight adjustments to suit my cooking preference.

Hot Buttered Corn Rice

 

Ingredients (serves 2)

1 cup long grain rice (I use extra long basmati rice)

2 garlic cloves (peeled and finely chopped)

3/4 cups frozen corn 

1/2 tsp. chicken stock granules (divided) - to taste

Pinch of ground white pepper

2 tbsp. unsalted butter (divided)

1 1/4 cups water

Some cut spring onion, for garnish (I did not put)

Some crispy fried shallots and garlic, for garnish

Methods:

1. In a heated wok, melt half the butter, add garlic and stir until fragrant.  Add the corn and 1/4 tsp. of chicken stock granules.  Stir for 1 minute.
2. Add the rice and stir-fry to combine well. Add in the remaining 1/4 tsp. of chicken stock granules and pinch of pepper, and stir for 15 seconds.
3. Switch off heat.  Scoop into the bowl of the rice cooker, add 1 1/4 cups of water, give it a stir to mix, taste for correct seasoning. 
   Add a bit more chicken stock granules if needed. Cover and press on cook button until it finished cooking and switch to 'keep warm' mode. Do not open the lid and let it rest for 10 minutes.
4. Lift the lid, add the remaining 1 tablespoon of butter, fluff the rice to melt the butter through.
5. Scoop the rice onto a serving dish.  Topped with some spring onion, if using.
6. I topped with crispy fried shallots and garlic.
7. Serve with simple stir-fried green veggies.

This Simple Yet Yummylicious recipe is adapted from 'recipetineats' with slight adjustments to suit my cooking preference.

 

Five-Spiced Baked Chicken Drumsticks and Wing

Dinner plans for tomorrow: baked chicken drumsticks and wing, served with a side of Salad Platter which comprises of: green corals, baby tomatoes, tuna, boiled potatoes and boiled eggs; drizzled with my favorite light salad dressing.

I prepare and marinate the chicken drumsticks and wing a day before, place them in ziploc bag and leave them in the fridge.  As usual, I will squish the bag and turn the chicken pieces over during the marinating period to ensure even marination.  The recipe for this Five-Spiced Baked Chicken can be obtain here.

Ingredients for my Salad Platter:

Green corals (washed and drain)

Baby tomatoes (washed and halved)

2 hard boiled eggs (remove shells and sliced)

1 large potato (boiled, peeled and sliced)

Canned tuna

Methods:

1. Arrange all the ingredients on a big platter.
2. Drizzle the salad with light salad dressing. (recipe can be obtain here)
3. Serve immediately with the baked chicken drumsticks and wing.

We enjoyed this Simple Yet Yummylicious Dinner without rice.  Love it!!

Hoi An-style Chicken Rice

 

Ingredients: (serves 2)

2 chicken whole legs

1 litre water

2 tsp. chicken stock granules (to taste)

1 medium onion (skin-on, halved)

2 thick slices ginger (peeled)

1/2 tsp. ground tumeric

1 cup rice (uncooked) - washed and drained

Crispy fried shallots (to serve) - optional

Nuoc cham dressing:

3 tbsp. fish sauce

2 tbsp. white vinegar

3 tbsp. sugar

2 tbsp. lime juice

1 red chili (finely chopped)

2 cloves garlic (peeled and finely chopped)

Methods:

1. Remove the excess chicken fat from the chicken, dice into small pieces.  Place into a wok over medium heat and gently cook until you get 2 tablespoons of fat and the chicken trimmings are golden brown. 
2. Place chicken legs into a pot, cover with water and add 2 teaspoon of chicken stock granules.  Add the onion, ginger and ground tumeric.  Bring to a simmer over medium heat.  Then, reduce heat to low and simmer until the chicken are cooked through.
3. Remove and discard the golden chicken trimmings and excess oil from the wok in (1).  We only need 2 tablespoons.  Add the rice to the chicken fat and 1/2 tsp. chicken stock granules, stir to get all the lovely chicken flavours over the rice. Remove the rice into the inner pot of the rice cooker, ladle 2 1/4 cups of chicken stock that your chicken is cooking in (2), give it a stir, and place into the rice cooker and start cooking.
4. Once the rice cooker have finished cooking and switch to 'keep warm', let the rice sit in the rice cooker for at least 15 minutes.
5. To make the nuoc cham dressing, whisk the ingredients together until the sugar dissolves.  Set aside for later.  I keep leftover nuoc cham dressing in airtight glass bottles and keep them in the fridge.
6. Remove chicken legs from the broth and set aside.  Taste and season the broth with chicken stock granules, if needed.
7. To serve, puff up rice with a rice spatula, spoon onto separate plates.  Top with a chicken leg; serve with chicken soup, nuoc cham dressing and any sides of your preference.  Since I have carrot & radish kimchi which I made recently, I serve it together with this yummylicious chicken rice.  Consider it as a Fusion between Vietnamese and Korean ~ Thumbs Up! ~

This recipe is adapted from 'Marion's Kitchen' with adjustments to suit my cooking preferences.

For those who are interested in this carrot & radish kimchi, I will upload in my blog, hopefully, soonest.  Thank you all for your patience ~ smile ~

Pasta, Chicken Tenders and Avocado Salad

 

Ingredients: (serves 1)

1/3 cup pasta of your choice

2 tbsp. corn kernels

2 tbsp. green peas

1 piece cooked and sliced breaded chicken tender (for recipe, click here)

1/2 avocado (sliced) - cut and slice only during serving time

1 tbsp. unsalted butter

1/4 cup Japanese Mayonnaise (Kewpie Mayo)

1 tbsp. sweetened condensed milk

1 tbsp. lemon juice (freshly squeeze)

Ground white pepper (to taste)

Methods:

1. In a small bowl, add mayonnaise, condensed milk, lemon juice and pepper.  Stir until well mixed and set aside.
2. Boil a medium pot with water, lightly salted and add a bit of oil. (I prefer to add a bit of oil to prevent the pasta from sticking together).  Add in pasta and cook until tender, drain and set aside.
3. In a heated pan, add butter; when the butter has almost melted, add in corn kernels and green peas.  Stir-fry for about 2 minutes, dish into a large bowl.
4. Add in pasta, and the salad dressing.  Toss gently until all the ingredients are evenly coated with the dressing.
5. Cover with plastic wrap/lid and place in the refrigerator.
6. To serve: spoon the salad into a serving plate, add the sliced chicken tender and sliced avocado at the side.

Baked Chicken Drumsticks

As part of my plan for the next day's dinner; I marinated some chicken drumsticks in a zip-lock bag overnight; bring them out to room temperature for 30 minutes, and baked them in my Convection Oven or you can bake them in Air Fryer.  I served these yummy drumsticks with my homemade healthy chili tuna pasta salad with loads of butter-head lettuce and baby tomatoes.

Ingredients: (serves 2)

5 chicken drumsticks (washed and pat dry with paper towels)

1 tbsp. corn oil

1 tsp. chicken stock granules

2 tsp. paprika

3 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. dried thyme

1 tsp. brown sugar

Methods:

1. Place the chicken drumsticks into a large bowl.
2. Drizzle oil over the chicken and mix it using your clean hands.  Put the oiled drumsticks into a Zip lock bag.
3. In a small bowl, combine chicken stock granules, paprika, garlic powder, onion powder, dried thyme and brown sugar with a fork.
4. Pour the seasoning onto the chicken and toss everything together until the chicken is fully coated.  Squeeze out air, zip the bag and refrigerate it overnight to marinate.
5. Bring the marinated chicken to room temperature 30 minutes before baking.
6. Place the chicken drumsticks on a rack, and bake in a Convection Oven of 190 degree Celsius for 20 minutes, turn over the drumsticks and continue to bake until golden and fully cooked.
7. Remove from oven, let it rest for a few minutes and serve with some side dishes.

The recipe for the side dish can be obtain in my next blog.

This recipe is adapted from 'simplyhomecooked.com' with a slight adjustment to suit my cooking preference.

Taiwanese Braised Pork Rice (Lu Rou Fan)

 

Ingredients: (serves 2)

300 g. pork belly (skin on)

3 shallots (peeled and thinly sliced)

2 cloves garlic (peeled and coarsely chopped)

1 tbsp. spring onion (white section only, thinly sliced)

2 hard boiled eggs (peeled)

1 1/2 tbsp. brown sugar - to taste

1 1/2 tbsp. light soy sauce

300 ml. water

Dash of ground white pepper

1/2 tsp. five spice powder

1/4 tsp. salt

Garnish with blanched bok choy

Methods:

1. Place pork belly in a pot of cold (room temperature) water and bring to a boil.  When water is boiling, remove the pork.  Scrap the skin with knife to remove any hair or dirt.  Cut pork belly into small pieces, preferably within half to 1 cm. thick.
2. In a pan, stir fry the pork belly over medium heat  and constantly stir to ensure even cooking.  Once oil is rendered from the pork, dish out the pork onto a bowl, leaving the oil in the pan.
3. Fry the shallots with the heated oil (low heat) until golden; add back the pork into the pan.  Add brown sugar and stir fry to combine.  Once the sugar is caramalised, add in scallion and garlic.  Add light soy sauce and season with salt, white pepper and five spice powder.  Stir to combine all the ingredients.
4. Add peeled hard boiled eggs.  Fill the pan with sufficient water, just enough to submerge all the ingredients.  Bring it to a boil, then reduce the heat to cook it at barely simmering temperature.  Braise the pork, and egg low and slow until cooked.  In between braising, stir to ensure even cooking.
5. Skim off excess oil floating on top before serving.
6. To serve: Scoop rice into a small bowl, press it with a rice scoop, turn the bowl over a serving dish.  Serve with the braised pork, egg and blanched bok choy at the side.

I serve another portion of this yummylicious braised pork with noodles, Kuching's popular Kolo Mee, and with the must-have condiment of green pickled chilies.

So, what is your choice of serving?? With rice or noodles?  No worries, both are yummylicious!

I adapted this recipe from 'tasteasianfood.com' with slight adjustment to suit my cooking preference.

Spicy Chicken and Basil Fried Rice

 

Ingredients: (serves 2)

150 g. chicken breast (thinly sliced)

3 garlic cloves (peeled and roughly chopped)

3 bird's eye chilies

1/4 tsp. salt

1 1/2 tbsp. oyster sauce

3/4 tbsp. light soy sauce

1/2 tbsp. fish sauce

1/2 tsp. granulated sugar

1 1/2 tbsp. cooking oil

1/2 onion (peeled and sliced)

1 1/4 cups cooked long-grain rice (I use basmathi rice)

1/2 cup basil leaves

2 crispy fried eggs (to serve)

Cucumber slices (to serve)

Lime wedges (I did not use)

Marinade:

1 tsp. fish sauce

Dash of ground white pepper

Methods:

1. In a bowl, combine chicken with the marinade ingredients.  Set aside for later use.
2. Use a mortar and pestle to pound garlic, bird's eye chilies and salt to a rough paste.  Set aside for later use.
3. In a small bowl, combine oyster sauce, light soy sauce, fish sauce and sugar.  Set aside for later use.
4. Add cooking oil into a heated wok or pan.  Add onion and cook for 20 seconds, then add the garlic chili paste and cook until fragrant.  Add in the chicken and stir-fry until chicken is cooked.  Add rice and the sauce in (3) and stir-fry until well combined and the rice is evenly coated.  Now, toss through the basil leaves and remove from heat.
5. Divide rice into two serving plates.  Serve with a crispy fried egg, cucumber and lime wedge, if using.

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Meatless Kimchi Fried Rice

 

Ingredients: (serve 1)

70 g. Kimchi

1/2 tbsp. unsalted butter

1 small onion (peeled and finely diced)

2 garlic cloves (peeled and finely chopped)

1/2 tbsp. gochujang (Korean fermented chili paste)

1 cup cooked rice (I use Basmati Rice)

1/2 tbsp. light soy sauce

1 spring onion (finely sliced - I did not use)

1 fried egg - to serve

Methods:

1. Drain the kimchi in a colander.  Reserve the kimchi liquid for later use.
2. Heat a wok or frying pan over medium high heat.  Add the kimchi and stir-fry for 2-3 minutes.  Transfer to a plate and set aside for later use.
3. In a clean pan or wok, heat butter over medium heat, saute onion and garlic until the onion has softened.  Add the gochujang paste and cook for 15 seconds.  Then add the rice, kimchi, soy sauce and kimchi liquid.  Stir-fry until well combined.  Remove from the heat and toss through spring onion (if using).
4. Serve the fried rice top with an egg, and sprinkle with some spring onion.

Note:

• You can use bacon or pork belly slices to cook this kimchi fried rice.  If you are using, add it in (3) before sauteing the onion and garlic.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Simple Yam Rice in rice cooker

 

Ingredients: (serves 2)

100 g. yam (peeled and cubed)

20 g. dried shrimps (washed, soaked and drained)

3 shiitake mushrooms (washed, soaked and sliced) - reserve mushroom soaking water

2 shallots (peeled and sliced)

80 g. chicken breast (sliced)

1 cup rice (washed and drained)

1 tbsp. cooking oil

Seasoning for chicken:

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. cornflour

Dash ground white pepper

1/2 egg white 

Seasoning:

1/2 tbsp. oyster sauce

1/2 tbsp. light soy sauce

1/2 tsp. ground white pepper

1/4 tbsp. dark soy sauce (for color - amount depends on the type of sauce you are using)

Methods:

1. In a heated wok, add cooking oil.  Saute shallots, add dried shrimps, mushrooms, and fry until fragrant.
2. Add yam cubes and fry for 2 minutes, then add chicken and fry until turn opaque.  Add rice, mix evenly.  Add in seasonings and stir well until combined.
3. Transfer to rice cooker, add water and mushroom soaking water.  
4. Switch on rice cooker to cook rice.  After finished cooking, do not immediately open up the rice cooker; let it in 'keep warm' mode for at least 15-20 minutes, to let the rice and ingredients properly cooked through.
5. Serve!

I adapted this recipe from 'Youtube' by: G8stromania

Char Siu Glazed Meatloaf

 

Ingredients: (serves 2-3)

500 g. minced pork

1/2 cup panko breadcrumbs

1 tsp. chicken stock granules

1/4 cup tomato ketchup

1/4 cup Chinese Char Siu Sauce

1/2 carrot (peeled, coarsely grated)

1 tbsp. finely slice spring onion

1 tbsp. chopped coriander

1/2 egg

1 tsp. salt

Dash ground black pepper

1/2 cup water

Topping/Sprinkle (optional)

Chili flakes

Toasted white sesame seeds

Quick pickled carrots:

1/4 carrot (peeled and julienned)

1/2 red chili (finely sliced)

1/2 tbsp. granulated sugar

1/2 tbsp. vinegar

1/4 tsp. salt

Methods:

1. Line a 3" x 6" loaf pan with Silicon parchment paper, allowing the paper to overhang the 2 long sides.
2. In a bowl, add breadcrumbs, chicken stock granules and 1/2 cup water.  Mix and allow to absorb for 5 minutes.
3. In a small bowl, combine ketchup and char siu sauce.
4. In a separate large bowl, place the minced pork, soaked breadcrumbs, carrot, spring onion, coriander, egg, salt and black pepper.  Add half of the ketchup and char siu sauce mixture (reserve the remainder for later).  Mix well until combined.
5. Place the minced mixture in the prepared pan, pressing down well.  Bake in a preheated oven of 160 degree Celsius for 30 minutes.  Drain off any excess fat and juices.  Glaze the top of the meatloaf with the reserved ketchup mixture.  Bake for a further 20 minutes or until top is golden.
6. In the meantime, make the quick pickled carrots.  Combine the ingredients in a bowl, set aside for at least 10 minutes. I prefer to pickle it longer. 
7. Remove the meatloaf from the oven and rest for 10 minutes.  
8. Remove from pan onto a serving plate.  Sprinkle with chili flakes and sesame seeds (if using).  Slice and serve with quick pickled carrots and other side ingredients, based on your preference.  I serve mine with Creamy Japanese Potato Salad.  Look out for the recipe in my next blog.

Before baking

This yummylicious recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Sticky BBQ Pork Rice Bowl

 

Ingredients: (serves 2)

400 g. pork belly (skin on, cut into 3" long and 1/4" thick)

2 garlic cloves (finely chopped)

1/2 tbsp. finely grated ginger

300 g. Chinese cabbage (thinly shredded)

2 green apples (peeled, cored, chop into chunks)

1/2 cup chicken stock

1 tbsp. Shaoxing Wine

1/2 tbsp. cooking oil

To serve: 

Steamed rice

Spring onion (thinly sliced)

Red chili (sliced) - optional

Hoisin Glaze: Combine in a small bowl

1 tbsp. hoisin sauce

1/2 tbsp. light soy sauce

1/2 tbsp. Shaoxing Wine

1/2 tsp. Five Spice Powder

Methods:

1. In a saucepan on medium-high heat, add oil.  Cook pork until golden on each sides.  Turn off heat and transfer pork to a plate.
2. Turn heat back on, in the same pan with remaining oil, add garlic and ginger, stirring until aromatic.  Add cabbage and apple and stir to combine.  Drizzle the stock and Shaoxing wine over the cabbage mixture.  Off the heat, remove the cabbage and apple into a baking dish, spread it out evenly.  Place pork on top, brush the top of the pork with half of the glaze.  
3. Bake in a preheated oven of 180 degree Celsius for 20 minutes, or until golden.  Turn the pork over and brush with remaining glaze, bake for a further 15 minutes or until crisp and golden.  I use a fork to prick on the meat to ensure its soft enough.  If it is still hard, then let it bake again for a few more minutes.  This depends on individual's liking.
4. Place rice into 2 serving bowls.  Top with pork, roasted cabbage and apple, and drizzle juices over; scatter over spring onion and chilis.
5. Ready to serve!

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Chicken Schnitzel

Ingredients: (serves 2)

3 chicken breast (half breast)

1 cup panko breadcrumbs

1/4 cup finely grated Parmesan cheese

1 egg (lightly whisked)

1/2 cup plain flour 

Cooking oil (for shallow frying)

Lemon wedges - to serve

Chili Sauce - to serve

Sea salt - to season the chicken breast

Methods:

1. Slice each chicken breast into half lengthwise, if you have a large breast.  For mine, it is hard to get a large thick breast, so I use 3 chicken breast, trim the breast to make sure each is having even thickness, and keep the trimmed breast meat for other cooking/stir-frying.  You can use a meat millet to lightly pound chicken into even thickness.
2. Season each sides of the chicken meat with generous amount of sea salt.  Rest for 20 minutes to allow salt to penetrate.
3. Place breadcrumbs in miller and mill until fine.  Transfer breadcrumbs to a large shallow plate/tray.  Add in Parmesan cheese and mix well.
4. Crack an egg into a separate dish, lightly whisked.
5. Use paper towel to pat the chicken pieces dry.  Then dip each fillet into the flour, tap off excess flour, then drop into the egg, and finally place into the breadcrumbs mixture.  Press breadcrumbs onto the fillets.  Place in a dry tray and allow to set in the fridge for at least 10 minutes.  Reserve leftover breadcrumbs.  Tips for coating the chicken, use the right hand to place the fillet into the dry ingredients, flour and breadcrumbs; while the left hand for the egg coating, which is the wet ingredient.
6. Preheat oven to 150 degree Celsius.
7. Take chicken out of the fridge and sprinkle with reserved breadcrumbs  to ensure there are no wet spots.
8. Fill a large frying pan about 1" oil.  Place over medium-high heat.  Cook chicken in batches, keep turning the fillets to ensure even color.  Drain on a rack set over baking tray.  Keep warm in oven as you cook the rest.
9. Serve with side dishes of your liking with chili sauce.  You can use any types of your preferred sauces.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Baked Spicy Tandoori Chicken

My tastebud is awaken by this yummylicious Tandoori Chicken, which is marinated with Tandoori spice powder; not bought from supermarket shelf, but homemade.  This is indeed interesting.  I am sharing this delicious recipe with all my readers.

Ingredients: (serves 2)

2 chicken whole legs (skin on)

1/2 cup plain yogurt

1/2 lemon

1 1/2 tbsp. Tandoori spice powder

Tandoori Spice Mix: (mix and store excess in air tight container/bottle)

1 tbsp. paprika

1 tbsp. cayenne pepper

2 tbsp. garlic powder

1 tbsp. salt

1 tbsp. onion powder

2 tbsp. dried basil

2 tbsp. ground coriander

2 tbsp. ground cumin

2 tbsp. ground ginger

2 tsp. ground cinnamon

Methods:

1. Prepare the chicken - use a sharp knife and make 2 to 3 diagonal incisions in the thickest part of the chicken.  Set aside.
2. In a mixing bowl, stir in yogurt, tandoori spice mix and squeeze the juice of half a lemon.  Stir well until combined.
3. Place the chicken legs into a zip-lock bag, pour the tandoori mixture into the chicken, release air and close the zip-lock bag, squish the bag to ensure even marinating.  I marinate it overnight, as the longer we marinate the stronger the flavor.  During marinating, I turn and squish the zip-lock bag few times.
4. Take out the chicken from the fridge and leave at room temperature one hour before baking.  Place chicken pieces on a rack, skin side up, with a little water in the tray below to allow steam to keep the chicken moist.  Bake at 200 degree Celsius for 20 minutes, turn the chicken over and continue to bake for 10 minutes, again turn it skin side up and let it bake another 5 minutes until slightly charred.  To check whether it's properly done, use a knife to prick onto the bone area, if the juices are running clear, it means the chicken is ready.
5. Remove chicken onto a platter, serve with lemon wedges.
6. I also prepare a side dish of Pasta Salad loaded with veggies; drizzled with Japanese Goma Dressing to go with this yummylicious Spicy Tandoori Chicken.  Refer to my next blog to obtain the Salad recipe.
7. Let's indulge!

This chicken recipe is adapted from 'lovefoodies.com' with a slight adjustment to suit my cooking preference.

Din Tai Fung Pork Chop Fried Rice

 

Ingredients: (serves 2)

2 cups cooked rice

1 tbsp. cooking oil, plus more for frying pork chops

2 large eggs

1/2 tsp. salt

1/2 tsp. chicken stock granules

Dash ground white pepper

1/2 sprig spring onions (chopped) - to garnish

Pork Chop brine solution:

250 ml. water

1/2 tsp. baking soda

15 g. salt

1/2 tbsp. sugar

Pork Chop marinade:

2 pieces boneless pork chop (about 3/4" thick)

1/2 tsp. five spice powder

1 1/2 tbsp. cornflour

1 tsp. light soy sauce

1/2 tbsp. sugar

1/2 tbsp. Shaoxing Wine

Methods:

(A) Prepare the brine solution

• Put water, salt, sugar and baking soda in a saucepan.  You don't need to bring to a rolling boil,  just cook until the salt and sugar dissolves.  Set aside to let it cool down completely.

(B)  Prepare the pork chops

• Cut some short slits on the fat side of the pork chops.  This prevent the meat from curling up during cooking.
• Use a meat tenderizer to tenderize the pork chop, but not too thin.

(C)  Brine the pork chops

• Once the brine has cooled down, put the pork in the brine solution and let them soak in the brine for 1 hour, maximum.  Do not over do it or the pork chops will have mushy texture from over brining.
• After brining, rinse the pork chops to get rid of salt and baking soda with clean water.  There is no need to pat dry.

(D)  Marinate the pork chops

• Combine all the ingredients in a bowl and set aside.
• Pour the marinade over the pork chops and rub all over, cover and let them marinate overnight in the fridge for best result.

(E)  Cook the fried rice 

• Use clean hands to separate any clumps from the rice.
• Preheat wok over medium-high heat.  Add 1 tbsp. oil.  Crack in eggs and scramble about 10 seconds.  The eggs should be only 50% cooked at this point.  Add rice and stir to break up any lumps and make sure rice grains are coated with the eggs.  Add seasonings and continue to stir-fry until rice grains are really dry.
• Taste for correct seasoning, add more chicken stock granules as needed to suit your taste.

(F)  Frying the pork chops

• Bring the pork chops out from the fridge 1 hour before cooking.
• In a heated pan with medium heat, add about 1" oil.  Oil is ready when you put a wooden chopstick into the oil and bubbles form around the chopstick.
• Add in the pork chops, if you are making larger portions, fry them in batches.  Fry until golden brown, turning over to ensure evenly fried.  Remove from oil and place on kitchen paper.  Rest for 5 minutes before cutting.

(G)  Serving

• Portion rice into 2 serving plates.
• Top with pork chop slices.
• Sprinkle with chopped spring onion and serve immediately.

This recipe is adapted from 'whattocooktoday.com' with slight adjustment to suit my cooking peference.

Korean BBQ Chicken Legs

With the marinated Chicken Legs in my fridge, which have been marinated overnight; today I am having a no rice dinner, instead Korean BBQ Chicken Leg with Baked Potato Wedges.

 

Ingredients: (serves 2)

2 Chicken Legs, bone-in

Salt and ground black pepper

Marinade:

2 cloves garlic (peeled and smashed)

1 tbsp. Gochujang

1/2 tsp. fish sauce

1/2 tbsp. light soy sauce

1 tbsp. honey

1 tbsp. sesame oil

Methods:

1. Clean and pat dry chicken legs with kitchen paper.  Season lightly with some salt and ground black pepper.
2. In a medium bowl, mix all marinade ingredients together until well dissolved.
3. Place chicken legs into a large Ziploc bag.  Pour marinade ingredients over.  Seal bag and squish it gently to make sure the chicken legs are well coated.  Refrigerated overnight.  In between I squish it again and turn the Ziploc bag over few times, to ensure even marination.
4. Arrange chicken on tray, bake in a preheated oven of 180 degree Celsius for 35-40 minutes until cooked through.
5. Flip chicken legs halfway through, to ensure both sides are nicely browned.  At the same time brush with remaining marinade and continue to bake until done.
6. I serve this yummylicious Chicken Legs on top of Butterhead Lettuce and Japanese cucumber slices.  I also baked some potato wedges to go with it.  Refer to the updated potato recipe in my next post.

This recipe is adapted from 'Bearnakedfood.com' with slight adjustment to suit my cooking preference.

Chicken Biryani Rice

Ingredients: (serves 3)

1/2 kg. chicken (cut into larger pieces)

2 cups Basmati Extra Long Rice

4 cups water

2 tbsp. ghee

2 tsp. cooking oil

1 cinnamon stick

5 cloves

2 star anise

1 bay leaf

1 onion (peeled and sliced)

1 green chili (sliced)

1 tomato (chopped)

1 tsp. chili powder

1 tsp. tumeric powder

1/2 tsp. salt (to taste)

To grind (masala paste):

1 cup coriander leaves

5 garlic cloves (peeled)

1 tbsp. ginger (peeled and roughly chopped)

1 tbsp. white peppercorns

2 green chilies (chopped)

2 cloves

1 tsp. ghee (to sprinkle on top of the rice, just before cooking)

Methods:

1. Wash and rinse basmati rice  and soak prior to cooking at least 20 minutes.  I soaked mine longer.
2. In a blender bowl, add coriander leaves, peppercorns, green chilies, ginger, garlic and cloves.  Add a bit of water and blend until a fine paste.  Set aside.
3. In a saucepan/wok, heat ghee and cooking oil.  Add cinnamon, cloves, bay leaf, star anise and let the spices sizzle for a few seconds.
4. Then add onions, salt and green chili.  Stir fry and cook for 2-3 minutes.
5. Add the paste and stir fry for about 5 minutes or until the raw smell disappears.
6. Add chopped tomato, stir fry and cook for 2 minutes till tomatoes turn mushy.
7. Add chili powder and tumeric powder. Stir and cook for 2-3 minutes.
8. Add chicken pieces, stir fry and cook for 5 minutes.
9. Add soaked basmati rice and gently mix them until well combined.
10. Transfer the chicken with rice to the rice cooker, add 4 cups water (the same cup you use to measure your rice).
11. Sprinkle 1 tsp. ghee on top of the rice.
12. Turn on the rice cooker and let it cooked until it automatically turn off.

Note:  

I have leftover Biryani rice without the chicken meat, and I put it inside a container and keep in the fridge.   Since the rice is so tasty and spicy, I warm it up by steaming; top with a sunny side up egg and slices of Japanese cucumbers.  It is indeed a satisfying lunch!

I adapted this yummylicious recipe from 'nithisclickncook.com' with slight adjustment to suit my cooking preference.

Crispy Baked Chicken Whole Legs

 

Ingredients:

2 whole chicken legs (clean, wash and pat dry)

Marinade: (mix in a small bowl)

1/2 tsp. salt

1/4 tsp. ground white pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. smoked paprika

Methods:

1. Pork both sides of the chicken with a fork to let the seasoning absorbs into the chicken.
2. Rub the marinade over the chicken on both sides and place them in a ziplock bag, squish out air, zipped, and marinate in the fridge overnight.
3. Prior to baking the chicken, remove chicken from the fridge, unzip the bag to allow chicken to come to room temperature.
4. Bake (skin side up) in a Convention Oven of 170 degree Celsius for 20 minutes, flip the chicken over and continue to bake for another 20 minutes; I turn the chicken over, skin side up and bake for another 5 minutes to let the skin comes to golden brown and crispy.
5. Remove from oven and let the chicken rest for 5 to 10 minutes before plating and serving.

Notes:  I serve the chicken with pineapple and Japanese cucumber slices; and potato and egg salad.  Refer to my next post for the salad recipe.

The baked chicken recipe is adapted from  Youtube by 'Home Cooking with Somjit' with a very slight adjustment to suit my cooking preference.

Roast Potatoes

It has been a very long time since I last cooked my Signature Baked Chicken Wings.  As I am intending to have it without rice, I've decided to try out this Roast Potato recipe, which has been sitting in my 'to make list' for quite a while.  With half a bag of small baby potatoes leftover in my pantry, I decided to make it as a side dish, to accompany the chicken wings, along side with stir-fried buttered garlic french beans with corn kernels.

Roast Potatoes

Ingredients:

Small baby potatoes

1 tbsp. cooking oil

2 tbsp. salted butter

Dash of salt

4 garlic cloves (whole, peeled)

Dash of dried thyme

Methods:

1. Wash and peel potatoes.  In a heated pot with water, boil until outside becomes soft, but inside still firm.  Drain potatoes in a colander, leave to dry for a few minutes.  Shake colander to rough up all edges of the potatoes.
2. In a heated saucepan over low heat, add oil and butter and once butter has melted, add in the potatoes, season with salt, add whole garlic cloves and dried thyme.  Use a spoon to turn and coat the potatoes well.  Transfer the coated potatoes into a baking dish.
3. Roast potatoes at 200 degree Celsius for 45 minutes, tossing around half way through the cook time.
4. Serve immediately.

I adapted this recipe from 'Recipes from Carina' with a slight adjustment.

Note:  The recipe for my Signature Baked Chicken Wings can be obtain here

Glutinous Rice

 

Ingredients:

3 cups glutinous rice (wash, soak for 4 hours and drain)

200g. pork belly (remove skin and thinly sliced)

8 dried shiitake mushrooms (wash, soak, squeeze dry and slice - keep the soaking liquid)

50g. dried shrimps (wash, soak, drain and keep the soaking liquid)

1 can cooked peanuts (remove liquid)

1 tsp. ground white pepper (to taste)

1 1/2 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. salt (to taste)

1 tsp. chicken stock granules (to taste)

1 tsp. dark soya sauce (for colour only, amount depending on the type of sauce you used)

2 tbsp. cooking oil, more when needed

Fried shallots (for garnish, if desired)

Some chopped spring onion (for garnish, if desired)

Methods:

1. In a heated wok, add 2 tbsp. of cooking oil, stir-fry pork belly until golden.  Remove the pork belly onto a plate.
2. In the same wok, with remaining oil, add dried shrimps and mushrooms. If it is too dry, add some cooking oil and continue to fry.
3. Add 1 tsp. white pepper and stir to mix.  Add 1 tsp. salt, 1 tsp. chicken stock granules and stir to mix.  If the ingredients are too dry, add a bit more oil.  Add oyster sauce and light soy sauce, continue to stir.  Then add in the rice and pork belly; stir well to ensure all the ingredients and rice are well incorporated. Add 1 tsp. dark soya sauce, stir to mix and taste for correct seasoning.  Add few tablespoons of mushrooms and dried shrimps soaking liquid, do not add too much, just as long as the rice mixture is not too dry.
4. Dish the rice mixture into a steaming dish and steam over high heat for 30 minutes.  
5. On the 30 minutes mark, check the rice. Stir in the peanuts.  Add a bit more water/mushroom or dried shrimp soaking liquid if needed.  Add a few tablespoon at a time.
6. Continue to steam on high heat for another 20 minutes until cooked through.
7. Remove from heat and garnish with fried shallots and chopped spring onion, if desired.  I only add them upon serving in individual bowls.

Ready to steam

This recipe is adapted from 'G8stromania Youtube' with slight adjustments to suit my cooking preference.