Lemon Chicken

Another simple recipe to share!

2 pcs chicken thigh or breast meat
salt and pepper
Olive oil

Wash chicken and pat dry with paper towel. Season with salt and pepper all over. Saute chicken in oil, set aside.

Lemon Sauce :
1/3 cup chicken stock
2 tbs fresh lemon juice
2 tsp sugar
1 tsp honey
2 tsp wine
2 tsp soy sauce
2 clove garlics (finely chopped)

Combine the above in a small saucepan and bring to a boil. Stir in 1 tbs cornstarch mixed with 2 to 3 tbs water. Pour onto chicken and serve with lemon slices.

Potato Croquettes

These are Bryan's favourites. He kept asking me why I stop making them. Actually it is really not that difficult to make, just that I really wasn't a big fan of any potatoes whatsoever... Anyway, these are really easy to make, and they're so soft and creamy inside. Must try!!

4 potatoes (medium sized)
3/4 cup frozen vegetables peas (chop lightly)
1 onion (chopped)
salt and pepper
1 egg
3 tbs butter
1 tbs shredded cheese
2 tbs milk
1/2 cup all purpose flour
1 cup breadcrumbs

1. Unpeel potatoes and cut into chunks, boil in water for 20 min or until soft.
2. Transfer to mixing bowl and mash them.
3. Add peas and onions, season with salt and pepper.
4. Add cheese, butter and abt 1 tbs of flour.
5. Add milk and mix.
6. Check the texture if it holds together.
7. Divide and form into 14 croquettes.
8. Coat them lightly first with a layer of flour, then dip into egg and then breadcrumbs.
9. Deep fry on medium low heat.
10. Drain oil on paper towel and serve.

Chicken Rice

My favourite food from Singapore is definitely Chicken Rice. They are everywhere, can be found in any food court. However, the best chicken rice I've ever tasted has to be the one I grew up with... Can never find the exact same taste anywhere else. After we have moved to another neighbourhood, its the only food I really missed. So I've been trying different recipes to cook chicken rice. I'm posting the one that Bryan likes the most... Well, this recipe is to feed 2 persons :

To cook chicken soup...

2 or 3 chicken thighs
3 cloves garlic, bruised
2 slices ginger
a few red dates
a few dan gui
a few dried scallop **optional (Bryan loves these so I hv to add...)
a pinch of salt
pepper
5 to 6 cups water

1. Boil everything in a pot over medium fire for 20 to 30 min.
2. Remove chicken and run under COLD running water for a few seconds.
3. Drain and rub with some oil.
4. Let cool.

To cook rice :

2 cups rice
6 cloves garlic, bruised
3 slices ginger
1 cinnamon stick
a few cloves
pinch of salt
pandan leaves (tie in a knot)
2 cups chicken soup (cooled)

1. Heat wok with some oil and brown garlics and ginger.
2. Add to washed rice.
3. Add pandan leave, cinnamon stick and cloves
4. Add 2 cups of chicken soup
5. Cook rice in a rice cooker.

To make chili sauce :

I use a store-bought garlic chili sauce (abt 3 tbs) and add in some finely chopped garlics and a tsp of sugar, a little lime juice and 2 tbs of boiling hot chicken soup. (Mix until sugar dissolves)

To serve :

Cut chicken after smashing it with chopper. I have no idea why the hawkers like to do this but it certainly spread out the chicken meat nicely. Garnish with tomatoes slices or cucumber slices and place chicken on top of rice.

Splash with a dash of sesame oil and light soy sauce over the chicken and rice and serve with chicken soup.

Daddy's Sambal Belachan Chilli Paste

Dried chillies (3 to 4 cups)
10 shallots
20 cloves garlics
3 tsp balachan (may add more for stronger taste)
1 lemongrass (cut into 4 inch length and bruised lightly)
1 tsp salt
2 to 3 tbs sugar

1. Discard stems of dried chillies, using a scissor cut into smaller pieces, discard seeds of chillies.
2. Soak chillies in hot water or boil briefly until soften. Let cool.
3. Using an electric blender, chop and blend chillies, shallots and garlics until all blended together.
4. Add belachan and mixed.
5. Fry chilli paste and lemongrass in approx. half cup of oil over low heat (20 min)
6. Keep stiring (You may want to have an open window while doing this....)
7. Add salt and sugar and continue stirring for another 5 to 8 min.
8. Add in more oil when done and let cool.

You may cook Sambal Asparagus using this paste. Just stir-fry together asparagus with chopped garlics, shrimps, carrots and scallops, and add abt 1 tbs of this sambal chillies with a dash of light soy sauce and pepper. Serve.

Egg Tart

Pastry :

40g fine sugar
Half an egg (beaten)
90g butter
180g plain flour

1. Beat sugar, egg and butter until sugar just dissolved, add flour (sifted) and mix until dough holds together. Divide into small portion and press dough evenly onto greased tart moulds.
2. Bake at 350 degree F for 8 min and remove, let cool.

Fillings :

3 eggs, lightly beaten
75g sugar
240ml water
1 tbs honey
40ml evaporated milk
1/4 tsp vanilla essence

1. Dissolve sugar in boiling water. Set aside to cool.
2. When the syrup has cool, add in beaten eggs, evaporated milk, honey and vanilla essence. Mix well and strain (to get rid of bubbles)
3. Fill in egg mixture to the half-baked tart about 90% full.
4. Bake until custard is set. (or approximately 20-25 min)
5. Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.

WuXi Pork Ribs

500g pork ribs (wash, pat dry)
1 to 2 red chillies (remove seeds)
1 yellow onion
3 to 4 stalks spring onions (cut into quarters)
4 slices ginger
10 cloves garlics (smashed)
700 ml water
stewing spices (usually comes in a pack of 5g, the ingredients are sichuan peppercorn, star anise and cinnamon powder)

Prepare these seasonings in a separate bowl :
2 tbs oyster sauce
2 tbs cooking wine or hua tiao wine
1 tbs tomato sauce
35 g rock sugar
a little dark soy sauce

1. Marinate pork ribs with 2 tbs light soy sauce and a little dark soy sauce for 15 min.
2. Heat oil and deep fry chilli, onions, garlics and ginger until fragrant. Drain.
3. Using the same oil, deep fry pork ribs for 4 to 5 min till brown.
4. Then place the pork ribs in another pan, dump in all other ingredients, together with the seasonings.
5. Cook over low fire for one hour. Or until meat is soft and tender.