Chicken & Pork Satay (Chicken Rice Paste Marinade)

* in collaboration with Dancing Chef for Hainanese Chicken Rice Paste

I do not know if anyone else encounter the same problem as me....as my parents age (they are very old now :)), their palate for food are becoming like children. In their case, strictly no spicy food now. They wouldn't even give their younger days' favourite curry a chance. It's definitely challenging for me to cook for the entire family nowadays. I have to be more creative in my rendition of traditional spicy dishes for the family. This Chicken & Pork Satay is one of which that I attempted using Dancing Chef's Hainanese Chicken Rice Paste. Not spicy and Yes!...different from tradition but I must say it's very easy and very palatable! I also made the Hainanese Chicken Rice Chili for my husband and myself. As I was writing this post....my family was feasting happily and heartily. Mother's Day is coming and we had an early mini celebration as my husband would be travelling for work...but Mother's Day/Father's Day or not...I'm always happy to cook for my parents and my love ones. These are the moments that I truly treasure.

#DancingChef

Ingredients for Satay Meats (yield about 30 sticks chicken & 30 sticks pork) :

• 1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Chicken
• 1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Pork
• 800g boneless chicken thing meat (cleaned and cut to strips)
• 600g pork belly meat (cleaned and cut to strips)
• 1/2 to 1 tsp sugar for chicken (or to taste)
• 1/2 to 1 tsp sugar for pork (or to taste)
• Cooking oil to grease the pan

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Use a food mallet to tenderise meats if necessary.
2. Add seasonings and meats into 2 bowls respectively (1 bowl for chicken and 1 bowl for pork)
3. Marinade all meats in chiller for 1 hour. 
4. Meanwhile, use a brush to oil bamboo skewers
5. Before cook, remove meats from chiller.
6. Skew all meats with bamboo sticks.
7. Turn on medium heat. Brush cooking oil to grease grill pan.
8. Grill meat skewers on grill pan. Brush oil onto meats occasionally until fully cooked and meat caramelised nicely.
9. Serve whilst hot with or without sauce(s).

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Golden Prawn Rolls with Mango Salsa 黄金香芒虾卷

* in collaboration with San Remo for Durum Wheat Semolina

Who doesn't like a prawns and mango combo? My husband loves these Golden Prawn Rolls with Mango Salsa 黄金香芒虾卷. He told me it feels a little like the Indian Prawn Vadai, but less the heavy spice flavours (he prefers it this way). The prawn heads and tails are also deep fried till golden crispy and can be eaten crackling. The prawn rolls goes well with the sweet and sour mango salsa with the added tanginess from the onions. 

Actually, I'd all along used semolina for fresh pasta making due to its coarse texture. I was pleasantly surprised when using San Remo Durum Wheat Semolina for this pastry skin as a smooth texture dough was achieved. And check out how well the pastry skin reacted to deep frying - with the beautiful 'bubbling' on the surface!   

WIN! Get a chance to WIN* $5,000 FairPrice Gift Vouchers if you purchase at least $3 worth of San Remo products in FairPrice between 5-30 April 2019! *Terms and conditions apply. Refer San Remo for more information!

#SanRemoSG #SanRemoPasta #SanRemo

Ingredients for Pastry Skin (enough for 4 to 8 pax as a side dish) :

• 200 gm San Remo Durum Wheat Semolina Flour
• 50 gm plain flour
• 1 large egg (beaten)
• water (beaten egg + water = 150 ml)

Seasoning Ingredients for Prawns :

• 10 pcs large prawns (de-shelled except for heads and tails)(deveined)
• 1 tbsp corn flour
• 1/2 tsp salt 
• 1/2 tsp sugar
• 1/2 tsp ikan bilis powder

 Ingredients for Mango Salsa :

• 3 to 4 ripe mangoes (deseed and cut to small cubes) 
• 1 mid-sized onion (diced)
• a handful of finely chopped coriander
• 2 tbsp sugar (for caramelisation in pot)
• 1/2 tsp five spice powder (for caramelisation in pot)
• a dash of cayenne powder or paprika (optional)

Method :

1. Sieve San Remo Durum Wheat Semolina flour and plain flour into a large bowl.
2. Dig a well at the centre and fold in egg mixture (egg + water). Leave about 1/4 of egg mixture to be added at later part.
3. Knead with hands till dough is smooth and even. Add last 1/4 of egg mixture bit by bit and knead to desired texture. It's not necessary to use up all egg mixture so long as desired texture is attained.
4. When ready, cover dough with cling wrap and leave it to rest for about 1 hour.
5. Meanwhile, marinade prawns with all seasoning ingredients. Set aside
6. When ready to cook, divide dough into 10 equal pcs (approx. 25 gm each).
7. Flatten with a rolling pin. Use a round cutter (about 11 cm diameter) to cut pastry skin into same sized round shapes.
8. Brush a little egg wash on one side of pastry skin.
9. Roll one prawn into each pastry skin.
10. Heat cooking oil. Deep fry prawn rolls till light golden colour. 
11. Drain prawn rolls with paper towels. Set aside.
12. To prepare mango salsa, heat pot over stove. Add sugar and five spice powder into pot and allow to caramelise over heat. 
13. Fold in onions and mangoes and allow to simmer for 1 to 2 minutes.
14. Fold in coriander and mix well.
15. Deep fry prawn rolls again just before serve.
16. Plate and top with mango salsa. Sprinkle a little cayenne powder or paprika.
17. Serve whilst hot.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Salmon Otak-Otak 三文鱼窝咑

* in collaboration with the NEW Knorr SavorRich Chicken Concentrated Seasoning

Salmon need not be used only on western dishes. They can be applied to our South East Asian delights too. I can assure you that this Salmon Otak-Otak 三文鱼窝咑 is not in any way inferior, especially with the enhanced flavourings from Knorr SavorRich Chicken Concentrated Seasoning. With just 1 to 1.5 tbsp of which, I didn't have to use salt, fish sauce, pepper etc. 这么方便, 哪里找?

#KnorrSG, @Knorr Singapore

Ingredients (enough for 4 to 8 pax as a side dish) :

• 8 pcs banana leaves (trim to size of approx. 15 cm x 15 cm each)(cleaned and lightly treated over fire/flames so that leaves would not break when folded)
• bamboo picks (to fasten banana leaves into holding cups)
• 400 gm shredded salmon (or salmon fillet, cut into 4 pcs to fit into banana leaf cups)

Ingredients for Spicy Paste :

• 3 pcs red chilies (deseeded and sliced)
• 2 pcs chili padi (deseeded and sliced)
• 2 stalks lemon grass (thinly sliced)
• 5 cloves garlic (diced)
• 5 pcs candlenuts
• 1 large red onion (diced)
• 1-inch galangal (chopped)
• 1-inch tumeric (chopped)
• 8 pcs kaffir lime leaves (remove spine and finely chopped)

Seasoning Ingredients :

• 1 tbsp Knorr SavoRich Chicken Concentrated Seasoning (or to taste)
• 1/2 to 1 tsp sugar (or to taste)
• Juice from 1 Thai green lime
• 100 gm coconut cream
• 2 beaten eggs

Method :

1. Make 4 banana leaf cups (using 2 pcs of banana leaves each). Fasten cups with bamboo picks.
2. Blend all Spicy Paste ingredients with food processor then combine all seasoning ingredients. Mix well.
3. Spoon in 1 to 2 tbsp spicy mixture to the base of each banana leaf cup. 
4. Place 100 gm shredded salmon into each banana leaf cup. 
5. Spoon in the remainder spicy mixture till the salmon in all 4 banana leaf cups have just been nicely covered. 
6. Send all 4 cups to steam for about 15 minutes. 
7. Serve whilst hot. If you prefer your otak-otak to have the smokey banana leaf fragrance like me, further bake the otak-otak in an oven for another 10 minutes at 160C before serve.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)