EASY BRAISED CHICKEN FEET NOODLE

Braise chicken feet noodle looks yummy and complicated.

No worry,
braising chicken feet is not too difficult afterall if you know the way.

The beauty of it, is you can braise it and keep it for the next day.

In fact it tastes better after sitting in the fridge.

This is the braise chicken feet prepared ahead

Do you like a no fuss recipe?

Easy Braised Chicken Feet

7 pairs chicken feet, cleaned & chopped 1/2

3 mushrooms soaked overnight & 1/2ed or 1/4ed

2 sea cucumber, soaked and cleaned & softened

2" cinnamon sticks

3 star anise

5 dried chillies

1 large clove galic, whole wedges

few slices ginger

some pepper seed

soya sauce, salt & sugar to taste

dark soya sauce for colour

1) heat up a little oil in a pot, fry the ginger until fragrant

2) add mushroom and sea cucumber & briefly fry

3) add enough water, allow to simmer until mushroom & sea cucumber are softened

4) add chicken feet and the spices and continue braising

5) when done, add soya sauce, both light & dark, salt and sugar to taste

Ideas to serve

1) I have opened a can of abalone to serve with it.

    Just slice the abalone & warm the pieces in the hot gravy.

    cooking it will toughen the abalone!

2) pour the braised chicken feet over the plate of cooked noodle.
    Remember to sprinkle some fried shallots and spring onions for added flavour

QUICK AND EASY NO KNEAD PIZZA CRUST

Quick & Easy No Knead Pizza Crust

comes handy 

when we need a crust within the shortest possible time.

Thanks to Shiokman Eddie's sharing

This recipe produces a 12" hand pulled pizza crust.

No knead, 

you have not heard me wrongly!

Quick And Easy No Knead Pizza Crust

170g lukewarm water

7g sugar

5g instant yeast

270g bread flour (I used 1/2 BF and 1/2 AP flour)

5g salt

20g olive oil

1. add sugar and yeast to warm water, leave aside for 10min until frothy

2. In another bowl, mix together salt  and flour

3. pour oil into the yeast mixture and mix well

4. add yeast mixture to flour mix, mix until everything comes together in a ball

5. cover, and leave aside for at least 10min to proof

6. place dough in between 2 sheets of baking paper and roll flat until 12" wide
7. place the dough sheet onto a 12" oiled pizza pan
8. pull the sides to the edges. If it shrinks, rest awhile & pull again.
9. spread a layer of pasta sauce onto the spread dough

10. add shredded cheese all over & add your favourite toppings

11. add shredded cheese again for final topping

12. bake in preheated oven 180'C until the pizza turns golden brown, about 30min

Notes:

1. if you do not have a pizza pan, you can leave the dough on the parchment paper to bake

2. dough can be made advance and refrigerate overnight to allow the flavour to develop

3. dough flour, can use all purpose flour for softer crust or bread flour for more chew, or mix!

FRIED QUINOA

Quinoa
has been named a 'Superfood'
because of its high nutrient value.
It is basically a seed either red, black or white in colour.

Research shows that there are more benefits
than your fingers can count.
If you like to have a look at its benefits HERE

The method of preparation
 is similar to grain, either cook it or grind into powder for baking.

Some may not like it because it has a bitter taste.

In baking, we use it as grain flour,

Oriental Style?
Cook the Quinoa
and
Fry as if you fry rice, haha!

Enjoy!

STEAMED GLUTINOUS RICE

Steamed Glutinous Rice

is said to be well cooked

if the rice grains are nice and spongy, not soft and stick together!

I would like to express my thanks 

to Har Yean Cheng's mom

for this yummy and right texture recipe.

Steamed Glutinous Rice

300g glutinous rice, soaked overnight & drained

2 Tbsp oil

3 shallots, sliced

few slices old ginger

1 Chinese sausage, remove skin & sliced

3-4 dried mushroom, washed & soaked till soft, sliced

2-3 Tbsp dried shrimp, washed & soaked till soft

1/2 cup water gathered from soaking dried shrimps and mushroom

Seasoning

soya sauce

dark soya sauce

salt & pepper to taste

chicken powder (optional)

Garnish

char siew or braised pork, sliced

fried egg, sliced

spring onions, chopped

fried shallots

fried peanuts (if you prefer some crunch)

1. fry shallots and ginger in oil until fragrant

2. add dried shrimps, mushroom and Chinese sausage

3. add glutinous rice and fry together

4. add seasoning to taste

5. transfer to a steaming pan, add 1/2 cup water

6. steam for 25-30min on high heat until cooked

7. garnish before serving

LONG BEAN ONE POT RICE

Long Bean one pot rice
sounds easy

 Not so, if you want to add colour to your meal.

The ingredients are:

Method

1) rinse rice & add sufficient water for working, leave aside

2) fry beaten egg as if a pancake. Then roll up & cut into strips

3) fry long beans until slightly soft, remove

4) add 1 Tbsp oil into the pan & fry garlic until fragrant

5) add soaked dried prawns & continue stir frying

6) transfer the fried dried prawns into the rice pot or steamer to cook together

7) when done, add fried long beans & egg strips & chili (if using)

8) serve 

STEAMED ONE POT CHICKEN RICE

I like simple meals,

more so if it is one pot.

It saves a lot of time cleaning up.

Sometimes when you are busy with chores,

too troublesome to get dressed and go out and eat,

this is an easy way out, 

One Pot Meal

Just these 3 easy steps: cutting, marinating & steaming

and 

it is stress free bacause

you will probably have all the ingredients in your pantry!

Like it?

Here is the straight forward recipe.

You need to adjust the seasoning according to your liking.

Steamed One Pot Chicken Rice

chicken, cut into bite size

ginger, shredded

Chinese sausage, sliced

Marinate: amount of seasoning is not fixed but to your liking:

soya sauce, dark soya sauce, oyster sauce,

Chinese cooking wine, sesame seed oil, pepper

and a little sugar

Garnishing: spring onions, red chili & fried shallots

1. marinate chicken & leave aside for an hour or so

2. cook rice in a steamer, reduce the water 

    (how much to reduce depends on the amount of marinate sauce you have)

3. keep an eye on the rice when cooking. 

4. when water in the rice starts to dry up, add the marinated chicken, sauce & all

5. also, add the shredded ginger & sausage slices on top

6. continue steaming until rice & chicken is cooked.

7. serve with cut spring onions, red chili & fried shallots.

Note:

you can cook this in the rice cooker too.

Steamed Chicken Rice

you can actually cook it inside this small steamer

YAM RICE

Yam Rice

Another of my favourite 

One Pot Rice

Easily cooked and flavorful

If you like to try

these are the ingredients:

Yam Rice

1 cup rice, rinsed & drained

4-5 shallots, sliced

1 cup yam, cut into cubes

1 Tbsp dried shrimps, cleaned & soaked 

2 Tbsp sliced mushroom

Either : marinated boneless chicken or pork belly, cut in cubes

             or roast pork/char siew, cut in cubes

             or chinese sausage, sliced

             or any 2 of the above

Seasoning: soya sauce, oyster sauce, dark soya sauce

                  salt & pepper to taste

Topping: Fried shallots & cut chili

1) heat up wok with 3 Tbsp oil, fry shallots until crispy, remove

2) add yam cubes & fry until slightly golden, remove

3) remove some oil & fry the dried shrimps. Keep the water from soaking shrimps

4) add mushroom slices & raw meat if using

5) add rice & seasoning. Add some water from the soak water of shrimps if too dry

6) pour the whole lot into the rice cooker or steamer, if you are using

7) add enough water to cook the rice, make sure the rice is just covered with water

8) On top, add char siew, roast pork, chinese sausage & yam

9) when cooked, stir with a pair of chopsticks to mix

CLAYPOT CHICKEN RICE

CLAYPOT CHICKEN RICE

cooked in a rice cooker

Claypot chicken rice

is a favourite one pot meal for many of us.

In Malaysia

it is easily available

either in coffee shops or food courts.

This one pot meal can easily be prepared at home

with the least fuss.

You can either use your rice cooker

or a simple steamer,

either of them works just fine

If you are interested, here is the recipe -

the ingredients are shown below:

1 chicken thigh

1/2 Chinese sausage (lap Cheong), sliced thinly

4-5 slices ginger, shredded into strips

4 shallots, shredded & fried in 1/2 Tbsp oil

1/4 tsp sesame oil

1/2 tsp dark soya sauce

1.5 tsp soya sauce

1/2 tsp oyster sauce

salt & pepper to taste

Decorate: cut spring onions & red chili

1. chop chicken into bite size, carefully remove any loose bits of bones.

2. marinate chicken with all the rest of the ingredients except the Chinese sausage.

    set aside for 30min

3. cook rice in the rice cooker. Remember to reduce the amount of water.
    This will be replenished with the chicken marinate later.
4. half way during cooking, when the water in the rice cooker starts to dry up,
    add the chicken together with the marinate sauce. Arrange Chinese sausage on top
    (so that they can remain red colour), and let the rice cooker continue cooking

5. when ready to serve, run a pair of chopsticks through the rice to mix and loosen

6. serve with spring onions & cut chili

Notes:

1) must check for loose pieces of bones if cooking for children.  

    you can even de-bone the chicken thigh

2) remember to reduce amount of water when cooking rice.

     If not your rice will be too soft.

3) To avoid chicken being too dry, it is only added half way during cooking rice. 

    This way, the chicken will remain nice & juicy

EASY CHICKEN RICE

 Chicken Rice

is popular in both Malaysia & Singapore

and 

is often referred to as

Hainan Chicken Rice

It is simply

steamed rice with boiled chicken

but

nowadays it comes with roasted chicken too

Chicken Rice

 is served with a special chilli sauce & ginger sauce

that makes it so different

In Singapore

it comes with an additional sweet sauce - the Black sauce!

The chicken needs to be juicy 

to qualify for the name

Hainan Chicken Rice

so it must not be overcooked or dry

Steamed Chicken Rice

A. 1 chicken Thigh, free range chicken

B. 1 cup rice, rinsed & drained

     2 pandan leaves, knotted

     2 slice ginger

     1 lemon grass, lightly smashed

      pinch of turmeric powder
      salt to taste. if required

C. Sauce: 2 Tbsp garlic oil (oil fried with minced garlic)
                 1.5 Tbsp soya sauce
                 1 tsp sugar
                 3 Tbsp hot water 

D. Garnish: spring onions, cut
                     cucumber, peeled & sliced 

1. add rice, knotted pandan leaves, ginger & lemongrass in the rice cooker

2. add enough water for cooking rice
3. add turmeric powder little by little to the water, the colour of water should be very       pale yellow (if too dark, the rice will be very yellow)
4. place the chicken thigh on top the rice (can lightly colour the chicken skin with        turmeric too)
5. switch on power of the rice cooker & cook 
6. when rice is cooked, allow to keep warm for at least 30 min
7. use a chopstick to poke the thigh, if the chopstick can go through easily, the chicken is cooked
8. take out the chicken & chop to bite size, arrange on a serving plate.
9. mix ingredients for sauce & pour onto the chicken
10. garnish dish with sliced cucumber & spring onions.
11. serve with rice, chilli sauce & ginger sauce

  

Before cooking

Done

Hainanese chicken rice is not complete without the following sauces:

Chiili sauce

4 red chilli, partly de-seeded

3 chilli padi, optional

12 cloves garlic, peeled

1.5 tsp sugar, to taste

1/8 tsp salt, to taste

juice from 1 lemon

1) combine chilli & garlic in a blender

2) add enough boiled water to blend until smooth

3) add lemon juice

4) season to taste with sugar & salt

Ginger Sauce

2 large pieces of ginger, peeled & cut

1/2 tsp sesame oil

1 Tbsp shallot oil (oil fried with shallots)

1/2 tsp LKK mushroom sauce

1/4 tsp salt, to taste

2 tsp sugar, to taste

1) put ginger in a blender, add enough water to blend until fine

2) heat up blended ginger

3) add sesame oil, shallot oil & mushroom sauce

4) add salt & sugar to taste

5) remove from heat when boils

I have tried cooking the chicken rice 

in this Electric Lunch Box

or Steamer