Friday, September 23, 2016

Chicken in a Biscuit Cracker

Cluck, cluck, cluck! Freshly hatched cute chickies from the hot oven! ^0^ How many of you still remember or tasted the original Nabisco chicken in a biscuit crackers? It seems that it is hard to see this chicken flavoured cracker available over the supermarket shelves these recent years. Without the need to search all over the supermarket, now I can just bake a small batch at home anytime when I'm craving for it! 

This little chicky cookie is as addictive as the original Nabisco version one! Though the texture is not anywhere near with the original one, but it still tasted good! Just imagine you are eating a butter cookie with chicken flavour in it. hahahah......

all the ingredients needed (except baking powder and pepper not in pic) for making this cracker

before baking...the cookie dough is easy to handle, soft and not sticky to touch.

Ingredient (24 cookies)
  • 60gm unsalted butter
  • 130gm cake flour
  • 20gm potato starch
  • 1 tsp garlic powder
  • 1/4 tsp baking powder
  • dash of white pepper
  • 40ml hot water
  • 10gm sugar
  • 1 cube non-msg chicken stock cube, mashed
  • sugar hearts for decoration (optional)

  1. Combine flour, potato starch, garlic powder, baking powder and pepper together. Set aside.
  2. Dissolve stock cube and sugar in hot water. If it is difficult to dissolve well, microwave for 20s. Set aside.
  3. Using a electric whisk, cream butter until light and creamy.
  4. Sift the flour mixture into the butter and beat until crumbly.
  5. Pour in stock mixture and beat until just combine. Do not overmix.
  6. Place dough between 2 plastic sheet and roll out into a rectangle shape. Chill in fridge for 30mins to firm up.
  7. Remove dough from fridge and roll out thinly. Cut out dough using your preferred cookie cutter. 
  8. Place cut cookie on a lined baking sheet. Bake in preheated oven at 180 deg cel for 20-25 mins until lightly brown.
  9. Cool completely before storing.

Saturday, September 17, 2016

Hainanese Curry Pork Chop Rice

I've been making this Hainanese fried pork chops weekly as my kids love them so much especially with the sweet and tangy gravy drenching over the it. This is too my favourite childhood dish! I remembered it was always my duty to help with the pounding of the cream crackers and coating the pork slices with egg followed by the cracker crumbs. I'm not complaining about it as I love helping out and I think is a great parent bonding process. My boy too volunteered to help with the pounding of the cream crackers. hahaha think the next round I will delicate coating process to him too! ^0^

Hainanese Deep Fried Pork Chops
  • 500gm pork loin, sliced
  • 15-20 soda cream crackers
  • 2 eggs
  • 1 medium red onion, peeled and sliced
  • 2 cloves garlic, minced
  • 1/3 cup frozen mixed vegetables
  • 2 tbsp corn flour
  • 2 tbsp water
  • 1/2 tsp five spice powder
  • 2 tbsp fermented soy bean 
  • 1.5 tbsp sugar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp corn flour
  • 2 tbsp water (mix with corn flour)
Drizzling Sauce (mix well)
  • 1 tbsp worcestershire sauce
  • 1 tbsp A1 steak sauce
  • 3 tbsp ketchup
  • 1 tbsp sugar
  • 1 tbsp light soy sauce
  • 1/2 tsp pepper
  • 1 cup stock/water

  1. Pound the pork slices with the reverse side of a chopper. Combine all the marinade ingredients with the pork slices and rub them thoroughly so that every slices is well coated.
  2. Cover bowl and chill in the fridge at least 1 hour or up to 6 hours.
  3. Meanwhile process cream crackers by placing it into a food processor and blitze into crumbs. I placed them in a disposable plastic bag and break up the crumbs with a rolling pin.
  4. Transfer the cracker crumbs onto a shallow plate. Lightly whip the eggs.
  5. Coat marinated pork slices with egg wash follow by cracker crumbs.
  6. Heat wok till hot and add in adequate oil to submerge the pork slices.
  7. Gently slide the coated pork slices, 3-4 slices at a time, into the hot oil. Remove when they turn golden brown, drain well on kitchen towel. 
  8. Transfer frying oil into a container and rinse the wok well to remove any crumb debris.
  9. Heat wok and add in some oil. Add in onion slices and garlic. Stir fry till fragrant and onion softened.
  10. Add mixed vegetables and fry briefly.
  11. Pour in sauce and stock and bring to boil. Turn down heat and drizzle in starch mixture while stirring continuously until the sauce thickens.
  12. Chop the fried pork chop into thick strips and place on a serving plate. Drizzle sauce mixture over pork chop and serve immediately.

Cooking Hainanese Curry Gravy...I always fancy Hainanese curry gravy which taste rather complex, not over spicy or too milky and accompany with little sweetness. I've improvised  my homemade basic rempah with added store bought Japanese curry roux to create this Hainanese curry gravy. 

Hainanese Curry Sauce
  • 200gm homemade spice paste
  • 1 tsp toasted shrimp paste
  • 3 squares Japanese curry roux, break up lightly
  • 2 cups stock/water
  • 200ml thick coconut milk
  • sugar to taste
  • salt to taste

  1. Heat 1 tbsp oil in wok, add in spice paste and shrimp paste and fry till fragrant for 3 mins.
  2. Add in mashed Japanese curry roux. Stir fry for another minute.
  3. Add in stock or water and bring to boil. Cook for about 5 mins till mixture is slightly thickens.
  4. Add in sugar and salt to taste.
  5. Lower heat and drizzle in coconut milk, stirring continuously to mix. Simmer for another 1 min and turn off heat. Drizzle curry gravy over rice and serve with fried pork chops.

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