Thursday, July 20, 2017

Cooking with "Dancing Chef" : Hainanese Chicken Rice Paste and Laksa Paste

Thanks again Singapore Homecooks and Dancing Chef for the free sampling of their delicious Chicken Rice Paste and Laksa Paste! No I'm not cooking the traditional Hainanese chicken rice or the usual laksa! Its actually really easy to incorporate these paste into your daily cooking. Check out below on how I've created 2 dishes using the Chicken Rice Paste and Laksa Paste now!

Hainanese Chicken Pot Pie

Chicken rice flavour meat fillings without rice added...hahaha....Really love the combination of this savoury and creamy chicken filling top with golden crisp puff pastry! Do give it a try to this Chinese style chicken pot pie if you want a change from the usual western version one. ^0^ 

Hainanese Chicken Pot Pie
  • 500gm boneless & skinless chicken thigh meat
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp ginger juice
  • 1 tbsp Chinese wine
  • 1 tbsp sesame oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 ribs celery, diced
  • 1 stalk lemongrass, used lower section, lightly bruised
  • 2 pandan leaves, knotted
  • 1 stalk spring onion, sliced
  • 1 packet Dancing Chef Hainanese Chicken Rice Paste
  • 350ml water
  • 2 tbsp corn flour + 1 tbsp
  • pepper to taste
  • 1 sheet frozen pastry puff
  • 1 egg, lightly beaten for glazing
Chilli Garlic Sauce (blend till smooth)
  • 100gm fresh red chillies, deseeded
  • 40gm garlic
  • 40gm ginger
  • 5 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tsp salt

  1. Cut chicken thigh meat into small cube and marinate with salt, ginger juice, wine, sesame oil for at least 30 mins. 
  2. Heat 2 tbsp oil in a pan. Add onion, lemongrass and pandan leaves and saute till fragrant.
  3. Add in chicken cubes and fry over medium high heat till meat turn white.
  4. Add in carrot and celery and mix well. Stir in Hainanese Chicken Rice Paste and mix well for a minute. 
  5. Add in water and bring to a boil. Cover pan and simmer on low heat for 15 mins. Add in cornflour solution to thicken the gravy. Stir in spring onion. Remove from fire and set aside while preparing the puff pastry.
  6. Prepare 4 ramekins. Lightly grease the edge of the ramekins with some butter. Cut the puff pastry into 4 rounds, slightly larger than the circumference of the ramekins.
  7. Ladle chicken pie mixture into individual ramekins. Place puff pastry over and press down the edge to adhere. Glaze the pastry with beaten egg. Bake in preheated oven at 220 deg for 20 mins until golden brown.

Asian Cucumber Salad
  • butterhead lettuce, shredded
  • Japanese cucumber, cut into rounds
  • cherry tomatoes, cut into half
  • coriander leaves
  • red chilli
Salad dressing
  • 5 calamansi juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sesame oil
  • 1 tbsp low sodium light soy sauce
  • 1 tsp grated ginger
  • 1 clove garlic, minced

  1. Mix salad dressing till well incorporated. Set aside for 15 mins for the flavour to develop.
  2. Place lettuce, cucumber, cherry tomato, coriander leaves and chilli in a mixing bowl. Drizzle salad dressing and toss well. Cover and place in fridge till serve.

Baked Seabass with Laksa Paste....this dish is so easy to whip up and tasted equally delicious! I hate frying fish it is a good idea to bake it. I've added some roughly chopped dried shrimps and fresh laksa leaves to the laksa paste for some texture and extra flavours. The spice paste is kind of spicy, to mellow down the heat I've added some sugar and coconut milk. Believe me, this baked fish is so tender and sweet, goes well with this exotic laksa paste! 

  • 1 whole seabass approx. 800gm
  • 1 packet "Dancing Chef" Laksa Paste
  • 2 heap tbsp dried shrimp, softened and coarsely chopped
  • 1 tsp sugar
  • 2 tbsp coconut milk
  • banana leaves 
  1. Clean seabass thoroughly and pat dry. Make 3 diagonal slits on both sides of the fish. Rub 1 tbsp oil and 1/2 tsp salt all over the fish.
  2. Combine laksa paste, dried shrimp, sugar and coconut milk together.
  3. Place fish on a baking tray lined with banana leaves. Spread the paste all over the fish, including its cavity. 
  4. Bake in preheated oven at 200 deg cel for 25 mins, depending on the size of the fish or until the meat cooks and flakes easily.

Celebrate this National Day with the local favourites that Singaporeans grew up with. Tantalise taste buds with two dishes: chicken rice and laksa, which you can prepare in just a few easy steps with Dancing Chef™ pastes. Dancing Chef™ pastes contain no MSG, preservatives or artificial colouring, making them a natural product. 

From 1 July to 31 August 2017, get more bang for your buck when you purchase Dancing Chef™ products. Purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.

Monday, July 10, 2017

Peranakan Lunch

Chicken Sioh
  • 5 whole chicken leg
  • 170gm shallot, peeled and sliced
  • 700ml water
  • 170gm tamarind paste
  • 3 tbsp coriander powder
  • 1 tbsp salted bean paste
  • 1.5 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tsp pepper

  1. Rinse chicken leg and pat dry. Marinade with 2 tsp chicken seasoning powder and 1 tsp pepper for at least 1 hour in fridge.
  2. Combine tamarind paste with 400ml water. Mix well till paste is dissolved. Strain away the seeds.
  3. Heat 3 tbsp oil in wok. Add shallot and fry till fragrant over low heat. Add marinated chicken leg and fry for 5 mins.
  4. Add in seasoning, tamarind water and remaining 300ml water. Bring to boil. Stir to mix well.
  5. Lower heat, cover with lid and simmer for 30 mins until the chicken leg is cooked and tender. Stir the mixture in between to prevent the mixture from scorching.

Telor Tempra
  • 4 large eggs
  • 1 small onion, peeled & sliced
  • 1 red chilli, seeded & sliced
  • 5 calamansi lime, extracted juice
  • 2 tbsp sugar
  • 1 tbsp dark soy sauce
  • 1/2 tsp salt
  • 1/4 cup hot water
  • 1 stalk spring onion, cut into sectioned
  • 2 tbsp oil
  1. Heat oil in wok, pan fry eggs individually until browned along the edges. Remove and set aside.
  2. With remaining oil in wok, saute onions until soft and lightly browned.
  3. Add chilli, calamansi juice, sugar, dark soy sauce and salt and mix well. Add hot water and bring to boil. Simmer for about a minute.
  4. Adjust taste accordingly with more salt or sugar. Toss in spring onion and mix well. Pour the sauce over fried eggs and serve. 

  • 300gm sweet potato leaves
  • 300gm red spinach leaves
  • 200gm sweet potatoes
  • 25gm dried shrimps
  • 5 red chilli, deseeded
  • 6 cloves garlic, peeled
  • 6 shallots, peeled
  • 200ml coconut cream
  • 200ml water
  • salt to taste

  1. Wash sweet potato leaves and spinach. Pluck off leaves, chop stalks to finger-lengths and discard the stringy fibre on the surface of each stalk.
  2. Peel sweet potatoes and cut into wedges, soak in tap water.
  3. Soak dried shrimps for 10 mins.
  4. Combine dried shrimps, chilli, garlic & shallot in a food process and blend till fine.
  5. Heat 3 tbsp oil in a wok. Add spice mixture and stir fry till fragrant, about 3 mins.
  6. Add water and sweet potatoes and cook till potatoes are tender.
  7. Add in coconut cream and bring to a boil.
  8. Add vegetable and bring to boil on high heat. Add salt to taste. Remove from heat and serve immediately.

Wednesday, July 5, 2017

Taiwanese Chicken Popcorns 盐酥鸡

Revisiting these two Taiwanese recipes after I've finally found the bottle of spice salt 椒盐 which is essential for making the Taiwanese chicken popcorn! This will be our light lunch today. The kids will be thrilled to see their favourite chicken popcorn on the dining table! 

Taiwanese Egg Pancake recipe click here

Taiwanese Chicken Popcorn
  • 600gm chicken fillet, cubed
  • 2 tbsp garlic powder
  • 1 small egg, lightly beaten
  • 2 tbsp cornflour
  • 2 tbsp light soya sauce
  • 2 tbsp rice wine
  • 1 tbsp sugar
  • 1 tsp chicken seasoning powder
  • 1/2 tbsp white pepper
  • 1/2 tsp Chinese five spice powder
  • sweet potato starch for coating
  • 50gm sweet basil leaves
  • pepper salt powder, 椒盐


  1. Marinate chicken fillet cubed with seasoning for at least 2 hrs or overnight.
  2. Heat a medium pot of oil.  Evenly coat each chicken pieces with sweet potato starch. Deep fried in batches till golden brown. Deep fried basil leaves in batches with the chicken before dishing up. Drain on kitchen paper.
  3. Place fried chicken pops & basil leaves in a mixing bowl. Sprinkle over pepper salt powder and shake to coat evenly.

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