Hainanese Chicken Chop

 

When Chef M is cooking, it must be some yummy dish :P

A taste of Hainanese today!

Ingredients

2 chicken thigh - de-boned

2 potatoes - peeled and cut into thick slices

handful of frozen green pea

handful of frozen diced carrot

oil for deep frying

5 tbsp tomato ketchup 

few tablespoon water for sauce

salt to taste

cornstarch solution for thickening sauce

 

Marinade for chicken thigh

sprinkle of salt and pepper

1 egg

flour for coating

 

Method

1. Marinate chicken thigh with salt and pepper.  Coat with egg.  Drench the chicken meat in flour and set aside for frying later.
2. Heat up one tablespoon oil in a pan.  Add sliced onion and chopped garlic and fry over low heat till aromatic.  Add cut tomato and continue to cook for a while.  Add ketchup and fry to mix well.  Add a few tablespoon water and bring to a boil.  Turn off heat.  Cover and set aside.
   
3. Heat up a pot of oil.  Add cut potato and fry till golden brown and cripsy.  Remove from oil and sprinkle with some salt.
   
4. Fry chicken thigh in the hot oil until golden brown and crispy.  
5. Arrange fried chicken thigh on a serving plate.  Place french fries on the plate as well.
6. Heat up the sauce again.  Add green peas and carrot.  Cover and cook for a few minutes.
7. Stir in a little cornstarch solution to slightly thicken the sauce.  Add salt to taste.
   
8. Pour sauce over the fried chicken chop and enjoy this very tasty dish!
   

Abalone with Gai Lan

 

Ingredients

1 small bunch of baby gailan - washed and trimmed

3 pieces of canned abalone 

1/3 cup brine from abalone can

water for cooking

few drops of vegetable oil for blanching gai lan

pinch of salt for blanching gai lan

1 tsp dark soy sauce

1 tsp fried shallot oil 

cornstarch solution

 

Method

1. Bring a pot of water to boil.  Add salt and oil.  Add gailan and blanched for a few minutes. 
2. Remove from pot and set aside on a serving plate.
3. Blanch abalone for about one minute in the boiling water.  Remove and cut into slices.
4. Place sliced abalone on top of the vegetables.
5. Leave 1/.3 cup water in the pot.  Add 1/3 cup abalone brine and bring to a boil.
6. Add dark soy sauce and stir in cornstarch solution to slightly thicken the sauce.
7. Pour sauce over abalone and add shallot oil.
8. Ready to serve.
   

Braised Seafood Noodles

 

Ingredients

2 servings of yellow noodles

6 prawns - peeled and deveined

6 slices of thinly sliced pork

6 cuttlefish rings

6 slices of fish cake

few stalks of chye sim

1 cup of pork broth

1 tbsp chopped garlic 

2 tbsp vegetable oil

Seasonings

1 tbsp oyster sauce

2 tbsp soy sauce

1 tsp white pepper

pinch of chicken powder

 

Method

1. Add oil to wok.  Fry half of chopped garlic till aromatic.  Add noodles and stir fry over high heat for a few minutes.  Remove from wok and set aside.
   
2. Add another tablespoon oil to the wok.  Add the rest of the chopped garlic and fry till aromatic.  Add pork slices, prawns, cuttlefish rings and fish cake and fry over high heat for one minute. Pour seasonings over ingredients and do a quick stir fry over high heat.  Add pork broth.  
3. Return noodles to the wok.  Add green vegetables.  Cover and bring to a boil.  
4. Continue to cook for a few minutes.  Remove cover.  Stir in some cornstarch solution to thicken the gravy.
5. Ladle into serving plates and top with fried shallots and pork lard if desired.
   

Braised Abalone with Broccoli

 

Ingredients

1 can abalone

1 bunch of broccoli

1/2 tsp oil

pinch of salt

1/2 tsp sesame oil

1 tsp dark soy sauce 

cornstarch solution

 

Method

1. Cut the broccoli into florets.
2. Bring a pot of water to boil and add broccoli florets.  Add oil and salt.
3. Cover and bring to a boil.  Cook for a few minutes and drain.
4. Arrange blanched broccoli on a serving plate.
   
5. Blanch the abalone in boiling water for 5 seconds to heat it up and place them on the serving plate.
6. Pour 1/3 cup of abalone juice into a small pot.  Add dark soy sauce and sesame oil.
7. Add some cornstarch solution to slightly thicken the sauce.
8. Pour sauce over the abalone and serve warm.
   

 

Grilled Tandoori Chicken Drumsticks

 

Ingredients 

3 lb chicken drumsticks 

1 packet tandoori mix

1 cup applesauce ( i replaced yogurt with applesauce)

1 tsp salt

 

Method

1. Marinate chicken drumsticks according to packet instructions for a few hours or overnight in the refrigerator.
2. Heat up weber grill and cook for 30 to 40 minutes until chicken drumsticks are cooked through.
3. Enjoy these awesome, finger licking good drumsticks!
   

Baked Cinnamon Raisin Roll

 

Ingredients

1 packet puff pastry -comes attached with parchment paper

2 tbsp melted butter

1/3 cup raw chopped walnuts

1/3 cup raisins

1/3 cup brown sugar

1 to 2 tbsp cinnamon powder

 

Method

1. Preheat oven to 350 degrees F.
2. Roll out dough and parchment paper on a working space
   
3. Brush melted butter on the dough, leaving some space on the edges.
   
4. In a small bowl, mix sugar and cinnamon powder and sprinkle over the dough   
   
5. Sprinkle raisins and chopped walnuts over the dough.
6. Roll the shorter side of the dough upwards.  Use a sharp knife and cut into 8 pieces. 
7. Lightly brush muffin tray with melted butter.  Place each roll in a muffin tin.
   
8. Bake for 15 to 20 minutes or until golden brown.
9. Enjoy these tasty treats!

Baked Curry Puff Pastry

Ingredients

2 potatoes - peeled and cut into small cubes

1/2 small onion - peeled and sliced

handful of frozen green peas

1 tbsp curry paste

1 tsp turmeric powder

1 puff pastry - puff pastry comes with attached parchment paper

egg wash

 

Method

1. Boil a pot of water. Cook potatoes till tender but not mushy. Drain and set aside.
   
2. Heat up oil in pan.  Fry diced onion till aromatic and translucent.
   
3. Add potatoes and green peas.  
4. Add curry paste and turmeric powder and fry to mix. 
5. Season with some salt. Set aside and let mixture cool.
6. Preheat oven to 400 degrees F.
7. Roll out dough on a large baking pan. 
8. Roll out puff pastry. Cut into squares.  Place 1 to 2 tablespoon of curry potatoes in the centre of the square.
9. Fold over and seal the edges.  Crimp the edges with a fork.
10. Use a knife and make a few slits on the top.
11. Brush with egg wash.
12. Place curry puff in the oven and bake for 20 minutes or till golden brown.
13. Enjoy the delicious curry puff!
    

 

Baked Sardine Puff

 

Ingredients 

2 cans sardines in olive oil - drained olive oil   

1/2 small onion - peeled and sliced

1 red chilli - seeds removed and cut into small pieces

1 puff pastry - puff pastry comes with attached parchment paper

egg wash

 

Method

1. Add drained olive oil in a pan over medium heat.
2. Fry diced onion till translucent.
3. Add sardines and cut chilli and fry to mix. Set aside and let mixture cool.
4. Preheat oven to 400 degrees F.
5. Roll out dough on a large baking pan. 
6. Roll out puff pastry. Cut into squares.  Place 1 to 2 tablespoon of sardine in the centre of the square.
7. Fold over and seal the edges.  Crimp the edges with a fork.
8. Use a knife and make a few slits on the top.
9. Brush with egg wash.
10. Place puff in the oven and bake for 20 minutes or till golden brown.

Soon Kueh

 

littlebellevuekitchen.blogspot.com

littlebellevuekitchen.blogspot.com

 

Ingredients

For dough

300g rice flour

100g tapioca starch

1 tsp salt

600ml boiling water

2 tbsp vegetable oil

 

For filling

2 tbsp vegetable oil

4 tbsp dried prawn - soaked and drained

1 large piece dried fungus - soaked till softened, drained and sliced

1 small turnip - peeled and shredded 

4 cloves garlic - peeled and chopped

pinch of salt

dash of pepper 

2 tbsp light soy sauce 

 

Condiments

Kecap Manis/Sweet Soy Sauce

Chilli

 

Method

1. Mix rice flour, tapioca starch and salt in a large bowl.
2. Pour boiling water over mixture and do a quick stir till well mixed.
3. Add salt and small portions of tapioca flour during the process of kneading in order to get a smooth and pliable dough.
4. Cover and let the dough rest for one hour or more.
5. Heat oil in a pan.  Fry dried prawns till aromatic.  Add chopped garlic and fry for a while.  Add black fungus and continue to fry for another minute.
6. Add shredded jicama and fry till soften but not too mushy.
7. Add light soy sauce and continue to fry over high heat.  Sprinkle salt and pepper and mix well. Set aside and let the mixture cool before wrapping.
8. Remove rested dough from the bowl.  Dust some tapioca starch on work surface.  Knead to form a smooth dough. Divide dough into 16 pieces.
9. Shape each small dough into a round shape.  Flatten the dough and roll into a circle shape.
10. Spoon 1 to 2 tbsp of fillings onto the centre of the dough.
11. Fold bottom half of dough up and seal the edges.
12. Repeat for the rest of the dough.
13. Heat up steamer.  Brush some oil on a metal plate,  Place wrapped soon kueh onto the oiled plate.
14. Steam for 15 minutes over high heat.
15. Remove from heat and enjoy the delicious kueh!
16. Pan fry kueh the following day and enjoy another round of tasty pan fried kueh.
17. Most importantly, do not forget the sweet soy sauce and chilli before you dig in!
    

Char Kway Teow with Char Siew

 

Ingredients

2 servings of fresh kway teow/flat rice noodle

char siew - cut into strips

3 cloves chopped garlic

1 stalk green onion - cut into1 inch length

handful of beansprouts

2 tbsp vegetable oil

 

Seasonings

2 tbsp soy sauce

4 tbsp char siew sauce

dash of pepper

1 tbsp sambal

 

Method

1. Heat up oil in a wok. Add sliced char siew and stir fry for one minute.  Remove from wok and set aside.
2. Add chopped garlic and fry for a while.  Add rice noodles to the wok.  Stir fry for a while.  Add seasonings and do a quick stir fry.
3. Add char siew.  Add green onion and beansprouts and fry to combine well, for about a minute over high heat.
   
4. Dish out on serving plates and enjoy the tasty fried kway teow!