Wednesday, June 22, 2016

Pandan Nasi Lemak

Today I invited my girlfriend over for a simple afternoon lunch. Glad she enjoyed the Nasi Lemak set  and had a second helping of the rice! As for my hubby, he super like the Nasi Lemak Sambal as it is not too spicy and most importantly, no added belacan as per he requested ^0^. I personally like the way the pandan coconut rice turned out as what I am expecting....rich green and very fragrant, and it is naturally without any food colourings added!


Before and after 

How to get the au natural green pandan rice without adding any food colourings? Simply blend about 20 blades fresh pandan leaves with 500ml water. Squeeze the pulp thoroughly over a sieve to extract the juice. Transfer the pandan juice into a container. Let it sit in fridge overnight. Next day you will see the chlorophyll has settled at the bottom of the container. Carefully pour the top clear liquid into a bowl. We need about 200ml of the deep green pandan extract. Top up with the clear pandan juice to make it up to 200ml if the extract is insufficient.


Pandan Coconut Rice
Ingredient
  • 400gm long grain rice
  • 200ml coconut milk
  • 200ml fresh pandan extract*
  • 2 slices ginger, lightly crushed
  • 2 shallots,  sliced
  • 1 clove garlic,  sliced
  • 1 lemongrass, white section only, lightly crushed
  • 2 pandan leaves, knotted
  • Nasi Lemak sambal to serve

Method
  1. Wash, rinse and drain the rice. Combine all the ingredients evenly in the rice cooker. Cook as per your rice cooker instructions.
  2. After rice is cooked, rest it for 15 mins. Remove pandan leaves, ginger and lemongrass. Fluff up the rice. Serve with sambal and sides like sunny side up, fried chicken wings, fried groundnuts/anchovies.

Fried Sunnyside Up

Fried chicken wings is a must!

Recipe ref : FB Christine Tan
Crispy Fried Chicken Wings
Ingredient
  • 12 fresh chicken wings
  • 3/4 tsp salt
  • 1 tbsp sugar
  • 3 tbsp hua tiao jiu
  • 3/4 tbsp five spice powder
  • 1 tsp pepper
  • 3 tbsp light soy sauce
  • 4 tbsp plain flour
Flour coating (mix well)
  • 8 tbsp plain flour
  • 3 tbsp corn flour
  • 4 tbsp sweet potato starch

Method
  1. Combine the seasoning with the chicken wings and allow to marinate in fridge overnight.
  2. The next day, bring out the chicken wings to room temperature. 
  3. Coat the chicken wings evenly with the flour mixture. 
  4. Heat oil in a wok till hot, drop in chicken wings, in batches, fry till golden brown.
  5. Drain well on kitchen paper before serving.
Enjoy!!



Sunday, June 19, 2016

Winter Chicken Stew

This is a hearty and scrumptious chicken stew perfect during chilling weather. Though Singapore is summer all year round, we still can enjoy this warm stew any time as we like! I like to make one pot stew during busy days or clueless on what to prepare. Fast, simple and delicious! Today sharing this recipe as I discover a  method of making the stew creamier without adding any flour! Instead grated potato is added during the stewing process, resulting a thick and creamy gravy, awesome right?!



Leek, carrots, parsnip, potato, onion, garlic, skinless chicken thigh

One pot cooking

Serve with crusty bread if you like! 

Ingredient
  • 1 medium onion, finely chopped
  • 2 cloves garlic, sliced
  • 6 chicken thigh, skinless and chopped into bite sizes
  • 700ml chicken stock
  • 1 large potato, grated
  • 1/2 tbsp dried thyme
  • 1 tsp dried rosemary
  • 2 medium carrots, cut into chunks
  • 1 parsnips, cut into chunks
  • 2 leeks, thickly sliced
  • salt & pepper to taste

Method
  1. Heat 1 tbsp olive oil in a deep casserole. Add onion and garlic and fry till fragrant and onion is softened.
  2. Add in chicken pieces and fry for 2 mins.
  3. Add in stock, grated potatoes and herbs. Bring to boil.
  4. Stir in carrots, parsnips and leeks, cover  and simmer on low heat for 45 mins, stirring occasionally, till all the vegetables are tender and gravy is thickened. 

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