Wednesday 26 July 2017

Roast Ginger Lemongrass Chicken 姜茅烤鸡



*in collaboration with Gingen Ginger Tea Powder

As we have all adults at home, it's a norm for us to steam, braise, sous vide, grill or roast whole chickens. I do it twice a month, attempting different flavours and methods as much as I could. This time, I applied lemongrass, gula melaka and the ginger tea powder that I received from Gingen on this Roast Ginger Lemongrass Chicken 姜茅烤鸡. I did not want the seasonings to be too overwhelming such that they mask the natural sweetness of the free range chicken meat. And happy that a mild and pleasant flavoured ginger and lemongrass taste was achieved to make this roast chicken unique yet palatable. 


Ingredients :
  • 1 fresh kampong/free range chicken (I used a 2 kg chicken.)
  • 2 sachets of Ginger Tea Powder
  • 1 lemongrass (diced)
  • 2 tbsp Hoisin sauce
  • 1 tsp sea salt
  • 1 tbsp gula melaka/palm sugar (crushed to bits)
  • 1/2 cup water


(tsp = teaspoon; tbsp = tablespoon) 


Method :
  1. Wash/clean chicken and pat dry. Do not chop off the head of the chicken. Keep it during the roasting to minimise excessive loss of juices/moisture from the cavity.
  2. Mix lemongrass, all seasonings and water in a saucepan and allow to boil till gula melaka fully melted and fragrance of lemongrass emits.
  3. Allow to cool, then blend to a smooth mixture.
  4. Marinade the chicken by rubbing 50% of mixture on the surface of chicken and inside the cavity. Keep the rest of the mixture for use during roasting.
  5. Leave the chicken to air dry in the refrigerator for at least half a day (do not cover with lid).
  6. Remove chicken from refrigerator 30 minutes before cook.
  7. Pre-heat oven at 200C. 
  8. Set oven at grill mode. Fan assisted.
  9. Brush seasoning mixture on surface of chicken.
  10. Roast chicken in oven for 30 minutes at 200C. Use first rack from bottom.
  11. Remove chicken from oven when time up. Carefully flip chicken in roast pan. 
  12. Reduce temperature of oven to 160C.
  13. Continue to roast chicken at the lower temperature for 30 minutes.
  14. When the 30 minutes is up, increase temperature of oven to 200C.
  15. Brush another round of seasoning mixture on surface of chicken.
  16. Continue to roast for 10-15 minutes or till your satisfaction.
  17. Remove from oven and allow to rest.
  18. Chop or cut off the chicken head and feet before serve.

Note : Roasting time and results may vary due to size of chicken and different oven makes. Do adjust accordingly. As heat distribution for every oven varies, you may find certain parts of the chicken more burnt. If you find any part of the skin starting to burn (usually at the top), cut a piece of foil and cover over that portion will do.

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Wednesday 19 July 2017

Stir Fry Sotong in Laksa Paste 叻沙酱炒苏东



*in collaboration with Dancing Chef (for Laksa Paste)

With the convenience of Dancing Chef Laksa Paste, I couldn't resist cooking simple and yummy dishes for my family. This Stir Fry Sotong in Laksa Paste 叻沙酱炒苏东 is one such oh-so-easy but oh-so-yummy dish. 

Dancing Chef's Promotion 
From 1 July to 31 August 2017, purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.


Ingredients (enough for 4 pax with rice and other dishes) :
  • 400 gm cuttlefish (cleaned, skin removed and cut to calamari rings)
  • 2 tbsp Dancing Chef Laksa Paste 
  • 1 red capsicum (sliced)
  • 1 green capsicum (sliced)
  • 1 slice pineapple (cut to chunks)
  • 2 tbsp dried shrimps (pre-soaked)(keep the soaking water for cooking use).
  • 4 cloves garlic (peeled and thinly sliced)
  • 1 mid sized onions (peeled and julienned)
  • 1 tbsp sugar
  • 1/2 tsp toasted sesame (for garnishing)
  • 1/2 tsp dried parsley (for garnishing) 
  • chopped coriander (for garnishing)
  • 1 tbsp cooking oil

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Marinade cuttlefish with 1 tbsp Dancing Chef laksa paste. Set aside for 30 minutes.
  2. Heat cooking oil at medium heat and stir fry aromatics (onions & garlic) and soaked dried shrimps till fragrant.
  3. Add 1 tbsp Dancing Chef Laksa Paste. Give it a quick stir fry.
  4. Fold in cuttlefish. Give it a quick stir fry.
  5. Add 1/2 cup shrimp water (from soaking dried shrimps).
  6. Add sugar to taste. 
  7. Give it a quick stir and cover lid and allow to simmer for 2 to 3 minutes.
  8. Fold in pineapples, red and green capsicum.
  9. Stir for 1 minute before dishing out.
  10. Top with toasted sesame, dried parsley and chopped coriander before serve.
  11. Serve whilst hot.

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Sunday 16 July 2017

Laksa Pasta with White Clams & Crabmeat 叻沙意粉



*in collaboration with Dancing Chef (for Laksa Paste)

After yesterday's Hainanese Chicken Rice Paste challenge, I was attempting the Dancing Chef Laksa Paste next. This Laksa Pasta with White Clams & Crabmeat 叻沙意粉 was a fusion one pot pasta that incorporated South East Asian spices to an otherwise western pasta dish. I replaced the traditional laksa fresh cockles with cooked white clams. I also replaced the shredded chicken in traditional laksa with shredded crabmeat. Unlike the local laksa that's filled with gravy, my take for the pasta was an almost dry laksa sauce instead. It worked well with the pasta and seafood. And made the Laksa Pasta with White Clams & Crabmeat 叻沙意粉 flavourful and full of fusion characteristics. 

Dancing Chef's Promotion 
From 1 July to 31 August 2017, purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.


Ingredients (enough for 4 pax) :
  • 300 to 350 gm spaghetti 
  • 400 gm white clams (degritted, scrubbed and cleaned)
  • 200 gm shredded crabmeat
  • 1 packet Dancing Chef Laksa Paste (100 gm)
  • 4 cloves garlic (peeled and thinly sliced)
  • 1 mid sized onions (peeled and finely chopped)
  • 65 ml coconut cream mixed with 1 cup water
  • 1 tbsp sugar
  • a dash of paprika (to taste)
  • grated cheese (to taste)(optional)
  • 1/2 tsp dried parsley (for garnishing) 

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Boil a pot of water, add a little cooking oil, salt and cook the pasta till al dente.
  2. Rinse cooked pasta through running tap water and leave to drain aside.  
  3. Heat cooking oil at medium heat and stir fry aromatics (onions & garlic) till fragrant.
  4. Add 1/3 portion of Dancing Chef Laksa Paste and crabmeat. Give it a quick stir fry.
  5. Add another 1/3 portion of Dancing Chef Laksa Paste and 1/2 portion of coconut cream mixture. Bring to boil.
  6. Add sugar to taste.
  7. Fold in white clams.
  8. Cover lid and allow to simmer for 2 to 3 minutes.
  9. Scoop out cooked white clams from pot and set aside.
  10. Fold in cooked pasta, final 1/3 portion of Dancing Chef Laksa Paste and the other 1/2 portion of coconut cream mixture.
  11. Turn to very low heat and stir till pasta, crabmeat and sauce are even.
  12. Top with cooked white clams, paprika, dried parsley and grated cheese before serve.
  13. Serve whilst hot.

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Saturday 15 July 2017

Claypot Chicken Stew 沙煲鸡



*in collaboration with Dancing Chef (for Hainanese Chicken Rice Paste)

The client gave us a challenge this time. I was given the Dancing Chef Hainanese Chicken Rice Paste and Laksa Paste but was asked not to cook chicken rice and laksa. The challenge was to create other dishes using the pastes. Since it has been raining these few days, I thought it would be timely to cook a pot of comforting and warming claypot chicken stew using the Hainanese Chicken Rice Paste. This Claypot Chicken Stew 沙煲鸡 is a very easy-to-cook dish. Just add any vegetables and ingredients of your choice and you could whip up a balanced one-pot dish to go with steamed rice.

On its own, the Dancing Chef pastes are actually flavourful enough to be used without other spices and aromatics. For this Claypot Chicken Stew 沙煲鸡, I added a handful of aromatics (such as ginger, garlic, lemon grass and onions) for texture and layering purpose. 

Dancing Chef's Promotion 
From 1 July to 31 August 2017, purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.


Ingredients (enough for 4 pax with rice) :
  • 3 large pieces of fresh boneless chicken thigh meat (washed & drained)(chopped to chunks)
  • 1 packet Dancing Chef Hainanese Chicken Rice Paste (100 gm)
  • 12 pcs dried mushrooms (pre-soaked)
  • 1 carrot (thinly sliced)
  • 200-250 gm napa cabbage (soaked and chopped to smaller pieces)
  • 1 pc lemon grass (pressed and cut into 4 pcs)
  • 1 pc medium sized onion (julienned)
  • 4 cloves garlic (thinly sliced)
  • 1 pc red chili (sliced)
  • 1 stalk coriander for garnishing (chopped)
  • 1/2 tsp salt (chicken marinade)
  • 1/2 tsp sesame oil (chicken marinade)
  • 1 tbsp sugar (or to taste)
  • 1 tbsp cooking oil
  • 500 ml water

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Marinade chicken pieces with salt and sesame oil. Set aside for 30 minutes.
  2. Heat cooking oil in frying pan. Pan fry/brown chicken pieces till about 60% cooked. 
  3. Remove chicken pieces from frying pan and set aside.
  4. Spoon a little chicken fats & oil from frying pan to claypot.  
  5. Heat claypot in medium heat.
  6. Toss onions, lemon grass, ginger, garlic, coriander root into claypot and stir fry till aromatic.
  7. Add 1/2 packet of Dancing Chef Hainanese Chicken Rice Paste into claypot and give it a quick stir fry.
  8. Fold in mushrooms, napa cabbage and carrots to stir fry.
  9. Fold in chicken pieces and the other half packet of Dancing Chef Hainanese Chicken Rice Paste to stir fry till all ingredients in claypot are evenly coated with aromatic paste. 
  10. Add 500 ml water and red cut chili slices to claypot and bring to boil.
  11. Adjust to low heat, cover claypot lid and allow to simmer for 15 to 20 minutes (subject to pot size).
  12. Add sugar to taste.
  13. Turn off heat, cover lid for 5 minutes. Skim off any fats or scums before garnish and serve.
  14. Garnish with coriander and serve whilst hot with rice. 

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