The "How to Cook ___ " thread
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Promised someone I'll stick the recipe for cooking chicken rice at home up here, but I thought, heck, with so many culinary heavyweights here in club 30, and gourmets and gourmands galore, why not sticky a thread for different recipes ? ...
Recipe List:
1. Chicken Rice
2. SG special
3. coffee ribs
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Easy... 2 steps...
1) Buy one pack of Prima Chicken Rice.
2) Follow instructions, cook and serve.
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I'm too lazy to type out recipes here, but seriously, in Singapore, where food is plentiful and cheap, is there a need to cook Chicken Rice?
I do know that after boiling the chicken, dunk it quickly into a pot of ice water so that the skin will become 'translucent' and nice. I think the good ol' Margaret Drive Chicken Rice that used to be very famous but has since moved somewhere else used this method.
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Originally posted by Rhonda:
I'm too lazy to type out recipes here, but seriously, in Singapore, where food is plentiful and cheap, is there a need to cook Chicken Rice?
home cooked is different from eating out
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Chicken rice
This was a standard issue comfort food that I regularly cooked for myself back in pluto, it's so simple to cook really....
it's not chatterbox standard, but close I hope ...
Ingredients
1. 1 whole chicken
2. rice
3. garlic
4. pandan leaves (frozen ones at a pinch)
5. salt
6. ginger
7. fish sauce
8 .soy sauce
9. sugar
10. sesame seed oil
11. supply of large chilis
12. freshly squeezed lime juice
steps:
1. boil the chicken in water, add salt and ginger chuncks into the water till just passed cooked (use a chop stick to test it), don't add to much water, cos it'll dilute the stock you'll use to cook the rice later, or better yet, boil two chickens.
2. once the chicken is cooked, dunk it quickly into a basin of iced water, this is to give the skin the snap and crunch. then set it to dry
3. wash the rice, then set it into the rice cooker, add in the chicken stock from the boil instead of water, toss in crushed pandan leaves, lots of garlic cloves (according to your tastes), and chopped ginger chunks. I like adding in a bit of soy sauce, fish sauce, a touch of sugar, and a few good squirts of sesame seed oil into the mixture. press the cook button.
4. next, mince ginger to a paste, mince garlic to a paste, pound the chili to a paste, fry all three in a wok at low heat with a bit of oil till fragrant, then add in the lime juice, and a bit of soy sauce and salt to taste. leave it to cool. you've now made traditional hainanese style chili paste, not the watery version they serve you at the chicken rice stalls.
5. chop up the now cooled chicken, place it on a platter, mix some chicken stock, saseme seed oil, dash of sugar, soy sauce and fish sauce in a small bowl, wet the chicken with this mixture ....
6. serve up the cooked rice, and a dollop of the chili paste, and
voila ! .....
if fatum can cook, so can you ! ...
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I'm more lazy
i dump chicken stock cooked frm the de-drum, de-wing chicken to cook rice usin rice cooker of coz
and dump the chopped up drumsticks and wings into the rice cooker
den dump in ginger slices
and cloves of garlic
and pandan leaves (I tie them in a knot)
and a dash of soysauce and sesame oil.
Ta-da....
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don't just stick to chicken rice yah ....
stick up other stuff as well ... .
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Creamless carbonara?
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lazy ppl like me digs canned food.
Ingredients :
1 wong bok (some sort of cabbage, longish)
1-2 cans of stewed meat
Step 1 : Cut the wong bok into strips (Or whatver shape you wish)
Step 2 : wash vege
Step 4 : heat up wok, abitsy of oil if you're worried of stickng
Step 4 : Throw in the canned stew meat
Step 5 : Throw in the cut wong bok
Step 6 : add in some water.. just a little will do.... the vege will release water
Step 7 : cover lid to stew abitsy
you should get something like this...
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Originally posted by SaTaN_Ga|:
lazy ppl like me digs canned food.
Ingredients :
1 wong bok (some sort of cabbage, longish)
1-2 cans of stewed meat
Step 1 : Cut the wong bok into strips (Or whatver shape you wish)
Step 2 : wash vege
Step 4 : heat up wok, abitsy of oil if you're worried of stickng
Step 4 : Throw in the canned stew meat
Step 5 : Throw in the cut wong bok
Step 6 : add in some water.. just a little will do.... the vege will release water
Step 7 : cover lid to stew abitsy
you should get something like this...
what is this called, so I can edit into the first post ? ....
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No idea what it's called.... erm.. wong bok wif stewed pork?
If you wish.. we can always call it SG Special....
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I only know how to do super simple stuff like porridge where you just throw meat and washed rice + water into rice cooker then wait 3 hours
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Look like wat my mum cook when she run out of ideas wat to cook lol.
Personally, i like her cooking bittergourd with the canned mince-meat bean paste (or something like that)
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Originally posted by hisoka:
I only know how to do super simple stuff like porridge where you just throw meat and washed rice + water into rice cooker then wait 3 hours
3 hours!?
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Originally posted by ä¸�如就æ»:
3 hours!?
it's a bit like claypot rice kinda thing. or put into crockpot - stew like. -
huh? fatum cook huh.. Wah.. hao nan ren
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Originally posted by cassie:
it's a bit like claypot rice kinda thing. or put into crockpot - stew like.no, hisoka said put into rice cooker.
rice cooker don't need 3 hours to cook porridge la..
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Originally posted by ä¸�如就æ»: no, hisoka said put into rice cooker.
rice cooker don't need 3 hours to cook porridge la..
the timer got up to 4 hours de wor
one of those rice cooker with porridge cooking mode
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I like hongkie style gooey gooey porridge, like the century eggs type you get at yam cha ....
finally learnt the secret from a real hongkie .....
soak the pre-cooked rice overnight first .... then the grains will break down easily ......
but yeah, still would need a couple of hours at least if using pot ....
personally, I prefer to use a slow cooker ...
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Originally posted by hisoka:
the timer got up to 4 hours de wor
one of those rice cooker with porridge cooking mode
oh i see ..
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Originally posted by hisoka:
the timer got up to 4 hours de wor
one of those rice cooker with porridge cooking mode
sounds like one of those slow cooker combos to me ....
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Arrr bittergourd!
I had tat for dinner last nite
Ingredients
1 Bittergourd - the thicker the stripes, the less bitter
1-2 eggs - depending on your preferences
we dump in prawns too, for sweetness
Step 1- wash the bittergourd
Step 2 - slice thinly
Step 3 - Soak in salt water
Step 4 - Heat wok
Step 5 - add a bitsy of oil
Step 6 - throw in some garlic - if you like the taste (I usually skip this step)
Step 7 - throw in the bittergourd (drained of salt water of coz)
Step 8 - add some water, a pinch of salt or pepper if you like
Step 9 - beat in eggs
Step 10 - throw in deshelled, cleaned prawns
Step 11- cover and let stew for a short while...
Ta-da!
No pics thou. Was too hungry
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Originally posted by Fatum:
I like hongkie style gooey gooey porridge, like the century eggs type you get at yam cha ....
finally learnt the secret from a real hongkie .....
soak the pre-cooked rice overnight first .... then the grains will break down easily ......
but yeah, still would need a couple of hours at least if using pot ....
personally, I prefer to use a slow cooker ...
this one super yummy!
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I like bittergourd and eggs stir-fried with anything ! ....
bittergourd, eggs and shrimp, bittergourd, eggs and diced tomatos, bittergourd and eggs alone .... bittergourd, eggs and diced meat ....
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Originally posted by Fatum:
I like hongkie style gooey gooey porridge, like the century eggs type you get at yam cha ....
finally learnt the secret from a real hongkie .....
soak the pre-cooked rice overnight first .... then the grains will break down easily ......
but yeah, still would need a couple of hours at least if using pot ....
personally, I prefer to use a slow cooker ...
I get the gooey porridge from my rice cooker =D but might be abit thicker than the hong kong ones, maybe need add water and reboil like what they do at those porridge stores