Ingredients
(Serves 2-3)
- 200g bee hoon (rice vermicelli) , soaked in water for at least half an hour till fully constituted
- 4 cloves garlic, chopped finely
- 1 tbsp oil
(A) soy mixture
- 250 ml water
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
Directions
1. Soak the bee hoon in water for at least half an hour, until the noodles are fully reconstituted. Drain and set aside.
2. Heat the wok with 1 tbsp oil, and saute the garlic till fragrant.
3. Add the bee hoon. Then add the soy mixture (A), making sure the noodles are well coated in the mixture so that you have even colour and taste.
4. Cook till the noodles have soaked up all the water, and is of a dry consistency. This usually takes more than 5 minutes.
Monday, September 30, 2013
Claypot chicken rice
Ingredients
(Serves 2-3)
- 1 cup rice
- water to cook rice
- 1/2 chicken (about 650g), chopped
- 2 lup cheong/Chinese sausages, soaked in hot water for 5 minutes before removing wax covering*, slice diagonally
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- a piece of ginger
* thanks reader Michell for sharing the tip via comments
Tools
- rice cooker
- grater
1. Marinade chicken pieces with dark soy sauce and oyster sauce.
2. Grate some ginger and squeeze the pulp to get about 2 tsp ginger juice. According to my mum, this step is very important but when I’m busy, I just substitute this step with a few slices of ginger. Add the juice to the marinated chicken pieces.
3. Slice the lup cheong diagonally.
4. Wash rice and add water to cook rice. Set to cook.
5. Open the lid of the rice cooker to check when the rice is almost 3/4 cooked (the water is almost dried up). Each rice cooker is different and will take different timing to reach this state. for mine, it takes 20 minutes.
6. At this point, add the chicken, lup cheong and a few slices of ginger. I did not add the leftover marinade sauce as it will cause the rice to become soggy. Close the rice cooker lid and continue cooking. My rice cooker cook for a further 20 minutes before it sounds the chime indicating the rice is done . You should “keep warm” the food for at least another 20 minutes after the rice is cooked to ensure that the chicken and lup cheong is cooked through.
7. Use a spatula to mix the ingredients thoroughly with the rice. After doing so, your rice will become brown from the soy marinade. Garnish with fried shallots and chopped spring onions.
(Serves 2-3)
- 1 cup rice
- water to cook rice
- 1/2 chicken (about 650g), chopped
- 2 lup cheong/Chinese sausages, soaked in hot water for 5 minutes before removing wax covering*, slice diagonally
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- a piece of ginger
* thanks reader Michell for sharing the tip via comments
Tools
- rice cooker
- grater
1. Marinade chicken pieces with dark soy sauce and oyster sauce.
2. Grate some ginger and squeeze the pulp to get about 2 tsp ginger juice. According to my mum, this step is very important but when I’m busy, I just substitute this step with a few slices of ginger. Add the juice to the marinated chicken pieces.
3. Slice the lup cheong diagonally.
4. Wash rice and add water to cook rice. Set to cook.
5. Open the lid of the rice cooker to check when the rice is almost 3/4 cooked (the water is almost dried up). Each rice cooker is different and will take different timing to reach this state. for mine, it takes 20 minutes.
6. At this point, add the chicken, lup cheong and a few slices of ginger. I did not add the leftover marinade sauce as it will cause the rice to become soggy. Close the rice cooker lid and continue cooking. My rice cooker cook for a further 20 minutes before it sounds the chime indicating the rice is done . You should “keep warm” the food for at least another 20 minutes after the rice is cooked to ensure that the chicken and lup cheong is cooked through.
7. Use a spatula to mix the ingredients thoroughly with the rice. After doing so, your rice will become brown from the soy marinade. Garnish with fried shallots and chopped spring onions.
Red bean soup
Red Bean Soup Recipe
- Serves: 4
- Prep: 10 mins
- Cook: 60 mins
Ingredients
- 100 grams red beans (may also use Japanese azuki beans) soaked overnight, rinsed and drained
- 2 pandan (screw pine) leaves dried ends cut, tied in a knot
- 1.7 litres water
- 70 grams rock sugar to taste
- 10 grams (about 3 pieces) dried orange (tangerine) peel
- 80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional
Instructions
- In a bigger soup pot, add red beans, 1.7 litres water, dried orange peel and pandan leaves. Bring to a boil.
- Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50 minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top up with hot water at any time if necessary.
- Stir in rock sugar (to taste) until the sugar is dissolved. Discard orange peel slices and pandan leaves. Add the cooked sago prepared in step 1 to the red bean soup. Serve warmed or chilled.
Lotus root soup
Ingredients
(Serves 3)
- 2 sections lotus root, about 400g
- 250g pork ribs
- 1 carrot, peeled and cut to small chunks
- 6 dried scallops (optional)
- 1 dried cuttlefish (optional)
- 10 dried pitted red dates
- 1.5 litres water
- 100g de-shelled raw peanuts
- salt
Directions
1. Using a vegetable peeler, remove the skin from the lotus root and cut to slices.
2. Blanch pork ribs in boiling water for about 5 minutes, to remove the dirty bits so that you have clear soup later. Rinse blanched pork pieces and set aside.
3. In a pot, add water, lotus root slices, carrots, blanched pork ribs, peanuts, dried scallops, dried cuttlefish and red dates.
4. When soup comes to a boil, reduce heat and simmer for 40 minutes, or until the pork is tender. Discard dried octopus. Season with salt.
(Serves 3)
- 2 sections lotus root, about 400g
- 250g pork ribs
- 1 carrot, peeled and cut to small chunks
- 6 dried scallops (optional)
- 1 dried cuttlefish (optional)
- 10 dried pitted red dates
- 1.5 litres water
- 100g de-shelled raw peanuts
- salt
Directions
1. Using a vegetable peeler, remove the skin from the lotus root and cut to slices.
2. Blanch pork ribs in boiling water for about 5 minutes, to remove the dirty bits so that you have clear soup later. Rinse blanched pork pieces and set aside.
3. In a pot, add water, lotus root slices, carrots, blanched pork ribs, peanuts, dried scallops, dried cuttlefish and red dates.
4. When soup comes to a boil, reduce heat and simmer for 40 minutes, or until the pork is tender. Discard dried octopus. Season with salt.
Pork bone broth with apples
Ingredients
(Serves 2-3)
1.5 litres water
200-300g spare ribs or pork shoulder ribs
1 onion, peeled & cut into chunks
4 red apples, cut into pieces (pears can be used too)
6 red dates
Salt
Directions
Blanch the pork ribs. Boil water in a pot and put in the ribs, onions, apples and red dates. Bring to boil again and turn to low heat. Simmer for 2 hours. Season with salt if required.
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