Clay pot chicken rice (rice cooker version)

My family loves chicken rice.There are many version of chicken rice.
This is a claypot style which the rice cooks first & chicken with all else added on top at the 
last 10 mins.Real time saver.
I use the rice cooker instead of claypot coz there'll be crust at the bottom of claypot which i find wasteful..don't want to waste any,believe me!

All other ingredients to add into this chicken rice is pretty much ad hoc coz it's homecook!
Sprinkle some chopped spring onions,fried shallots & white pepper before serving.

Here's one with chinese sausages..

Heartwarming pot of rice..always

The making of Onde Onde

Here's my version of onde onde.A fav teatime treat..actually whenever one feels like having.
Here goes:

Step by step:

Cut sweet potatoes into cubes.
Steam till soft about 15mins.
Mash potatoes while still hot.(use masher)

Add glutinous rice flour into mashed potatoes to form dough.Knead well.
Dough is ready when it doesn't stick to fingers.
Divide into small balls of dough.
Chopped Gula melaka ready as filling.






 

Fill in chopped gula melaka & repeat till all dough is used up.
Put a pot of water to boil.
Optional:
May add a little salt & pandan leaves into boiling water.

Put potatoes balls into boiling water to cook.
Potato balls are cooked when floating on top.
(about 4 mins)
Scoop cooked ones with slotted spoon.

Have grated coconut ready to coat cooked potato balls.

Tips:
Grated coconut should be steamed for 2mins.& add a pinch of salt after steaming.                                        

Onde Onde ready to be served.
Bite into these golden morsels..ENJOY!

Hainanese Chicken Rice

Made Hainanese chicken rice for lunch the other day...as there are many versions to this popular local fare,here's my simple but equally delicious & satisfying meal.
Here's what you need:

Ingredients: (for 4 persons)

Begin with the chicken:-

3 pcs chicken whole leg (cleaned & rub with salt)2 knob-sized old ginger ( flattened with back of knife)

2 sprigs spring onion

4 cloves garlic

2 litres of water or more

Method:

1) Put water into a pot & boil with ginger,spring onion & garlic.

    When water starts to boil,put in chicken.

    (make sure chicken is completely submerged in the stock)

     Let it come up to a gentle boil again for about 3 mins,cover with  

     lid then turn off heat. Leave this for about half hr.
2) Chopped chicken into pieces n garnish with fried shallot n spring
     onion.Drizzle with a little sesame oil n soya sauce.

For chicken rice:                       

3 cups rice (washed)
1 knob ginger (minced)
3 cloves garlic (minced)
3 pandan leaves (knotted)
salt to taste

Method:

1) Put washed rice into rice cooker & add in chicken stock from boiling the chicken earlier.
2) Cook as usual.

For Chicken soup:

 

chicken stock from earlier

(removed remnants fr stock)

fish balls

glass noodles (soak to softened)

salt & pepper to taste

Garnishing:

chopped spring onions

fried shallots

Method:

1) Boil soup with fish balls & glass noodles.

2) Season with salt n pepper & turn off heat.

3) Garnish with shallots & spring onions.

This is one you'd want to cook again n again...guaranteed!



Baking..I try to bake whenever I can which is on weekends.I have recipes dated back 20 yrs ago
& a scrap recipe book from my school days.
Baking is like a mini workout for me...all those beating till fluffy,stirring,folding are really good 'arm' exercises!And I just love to knead dough! I prefer the manual work than using the mixer.My kids love it when I'm making buns coz they will have lots of dough to play with!

Here's a pic of cheesecake I made recently.It has 2 alternate layers of sponge cake & cream cheese.


You'll need:

For the sponge:

120gm sponge mix
2 eggs
30ml water
30gm melted butter

Cheese layer:

400gm cream cheese(room temperature)
80gm caster sugar
2eggs
150ml whipping cream
100gm dark chocolate(melted)
100gm white chocolate(melted)

Method:

1. Beat sponge mix,water & eggs till fluffy. Fold in melted butter. Pour batter into base-lined 7"baking tin.Bake in preheated oven at 180C for 12-15 mins.
2. When cool,split cake into 2 layers.Place a slice of sponge into cake tin again.Put aside for later.
3. For the cheese layer: beat cream cheese & sugar till soft n smooth. Add in eggs,one at a time,beating well after each addition.
4. Stir in whipping cream n blend well.Divide cheese mixture into 2 portions (about 350gm each)Add in melted dark choc into 1 portion,mix well & pour into prepared cake tin. Bake in oven at 170C for 20 mins.
5. When slightly cooled,place another slice of sponge into cake tin.
6. Add in melted white choc into another portion of cheese mixture. Pour over baked dark choc layer.Continue to bake for another 20 mins or until cooked.
7. Remove cake from oven & leave to cool. Chill in fridge b4 serving.
8. Decorate as desired.

I just love to be in the kitchen whether it's cooking,baking or cleaning up.
I enjoy the view from my kitchen window & the cool breeze that's always there...
'Kitchen Breeze'is really an inspiration from my favorite spot in the house.
Hope to share some cooking or baking recipes,kitchen tips or anything in the kitchen!

I just love to cook...I try to cook or bake whenever I can.Cooking is therapeutic for me.
Spending time at the kitchen takes away the stress at work.
My work involves teaching & running a music school which I find very similar to cooking..'hands-on'.

Here's Fried Vermicelli (beehoon)... my kids' favorite lunch fare.

You need:

1. a pack of beehoon(soaked to soften & drain)
2. dried shrimps-minced
3. garlic & shallots-minced
4. cabbage-sliced
5. carrot-cut into strips
6. beancurd-sliced

seasonings to taste:

1. fish sauce
2. oyster sauce
3. thick soya sauce
4. sesame oil
5. pepper

 Method:

1. Shallow-fry soaked beehoon with a little oil & soya sauce first.( My dad's tip)
2. Dish up beehoon & put aside for later.
3. Add some oil to fry dried shrimp,shallots & garlic.
4. Add in beancurd & fry till slightly browned.Keep stirring to prevent sticking & careful of 'splatter'
5. Put in cabbage & carrot,fish sauce & oyster sauce..add some water.
6. Add a little thick soya sauce,sesame oil & pepper.
7. Lastly,put in prefried beehoon & mix well...add a little more water if needed.
8. A final dash of sesame oil & pepper.
9. Serve with sambal or sliced cucumber at the side.

 Enjoy this simple dish!

Coming Soon...