Recipe for Steamed Chicken

This dish has become one of our family's favourite chicken dishes, because it's tasty, healthy and (for me) so easy to cook.

Lulu's Steamed Chicken Recipe

Ingredients:

1 whole chicken 1.5kg+-, neck and feet trimmed off (you can keep the bishop's nose if you want)

1/2 tsp salt

1 clove garlic, smashed

1 small piece of ginger, smashed

1/4 cup shaoxing 绍兴 or huadiao 花雕 wine

Method:

Get the steamer going on medium heat (ensure it's big enough to contain the whole chicken plus it's plate)

Rub the cleaned chicken with salt all over, inside and outside. Place the garlic and ginger in the cavity and place the chicken in a deep, heatproof dish.

Pour the wine over the chicken and place the whole dish in the steamer.

Set the timer for 30min.

After 30 min, remove chicken and plate from steamer and let cool on table for at least 15min before carving.

Leftovers are perfect for overnight bentos, as long as they are uncontaminated by saliva.

The Ugliest Loaves You've Ever Seen

I haven't finished reading the Jamie Oliver cookbook I received for Valentine's Day yet, but one good thing that came out of it so far is that I've gotten interested in baking bread again. I'm especially hung up on the Coconut Buns in the very first recipe, but I have to get my head around the way that he made them.

Yesterday, I was inspired to make some loaves suitable for panini, the Italian sandwiches that are more like American subs. Unfortunately, I had very little time to shape them as my 2.5yo tot was konked out on his father's shoulder and waiting for me to takeover, so they're ugly as... *insert appropriate word*.

They looked and felt really light and holey when I slit them for today's bentos for my children though, so I think they'll pass. Because the loaves turned out much bigger than expected (hahaha), I sliced one loaf in half before splitting and filling. So each kid brought half to school.

Recipe for Panini loaves
Ingredients:
4 cups bread flour
2 tbsp sugar
1 tsp salt
1 tbsp chopped fresh oregano OR 1 tsp dried oregano
Pinch ground black pepper
2 tsp instant yeast
1-1/2 tbsp olive oil
1-1/4 cups warm water (40deg C)

Method:
Combine all ingredients in a large mixing bowl and stir with a large spoon till all ingredients are moistened. Dough will be sticky.

With well-floured hands, knead dough in the bowl about 5min, till dough is elastic but still rather sticky, and sides of bowl are clear of flour, flouring your hands when necessary. Resist the urge to add more flour to the dough.

Drizzle about 2 tbsp olive oil around the sides of the bowl and toss dough to coat. Cover bowl tightly with plastic wrap and stick bowl in the fridge for 4-5 hours.

Turn dough out onto work surface and punch out all the air. Divide into 4 equal pieces, roll each piece into a round tight ball. Let rest 5 min.

Roll out and shape each piece into a rectangle about 12cmX5cmX1cm thick.  (I did this by hand)

Place loaves on silicone mat or parchment paper on a large baking tray, about 2 inches apart. Let rise uncovered in a warm place for about 1 hour.

Preheat oven to 220C. Dust loaves with flour and bake in the middle of the oven at 200C for 15min, rotating pan halfway through, till loaves are brown on top and bottom.

Remove and cool on cake rack at least 30min before slitting and filling.

V Day gift from Hubby

Was supposed to be Christmas gift last year, but it arrived later than that d:)

Tis the season to make kimchi

The napa cabbages this time of year are absolutely gorgeous, which is why we Chinese people always have it for our reunion steamboats. Grab some spring onions, garlic chives (optional), garlic, ginger, onion, fish sauce and we're all set!

 

I'm following Maangchi's recipe for kimchi, with minor alterations. We love it! Make in big batches and refrigerate once done so it doesn't ferment so quickly. Leave a jar out on the counter overnight or till it's as sour as desired, then bang it back in the fridge. This is really great stuff. (What a long way I've come in kimchi-making).

Use your Basil!

 



Basil benefits from regular pruning, and since my Thai Basils were beginning to flower (oh no!) I chopped off most of their foliage, leaving only about 2 inches of leaves on each stalk. SO, what do I with all this crop? Two mature Basil plants can give quite a lot of "harvest", depending on what you want to do.

 Herb Garlic Butter
1 250gm block butter (mine is salted), softened
2 to 5 sprigs of basil leaves, stems removed
5 cloves garlic, finely minced
Pinch ground black pepper (optional)

Method:
Finely chop the basil leaves and mix everything together. Spoon into a container (I used a Chinese rice bowl and covered with cling wrap) and refrigerate at least half a day to let the flavours meld. Spread generously on bread and toast it. Yummy!

Pesto
At least 10 stalks of basil leaves, stems removed
1/2 cup grated Parmesan cheese
1/2 cup toasted walnuts
2 cloves garlic (add more if you prefer, but beware!)
3/4 cup of extra virgin olive oil, more if necessary
Pinch of salt (optional)

Method:
Blend or process all ingredients till you get a smooth thick paste. If you have a tiny chopper like mine, process the walnuts fine first, remove and add to cheese in a separate bowl, ditto garlic, and lastly process the basil with some EVOO. Stir/mix well in the bowl.
Store in airtight glass jar in the fridge, make sure there is a thin layer of oil on the top of the paste to reduce browning.

Update 2012: In an effort to lengthen the shelf life of the pesto in the fridge, I have discovered that the cheese can be omitted from the recipe. We like it even without the cheese (boy can't taste the difference, haha!) but if preferred, it's still possible to add the grated cheese when serving.

Disclaimer: These are recipes I got off the net but adjusted to my own preferences. They're not necessarily the best. If you have your own recipes, that's great! Whatever it is, just use up your Basil. Pruning will ensure you have lots of Basil whenever you need it (it sprouts more shoots and leaves very quickly).

If only I could find more uses for Mint! I haven't even used a single leaf yet!

Hainanese Chicken Rice

A little vague but it's just for my own reference.

1. Wash and drain rice. Leave to stand for 1/2 hr.

2. Boil water

3. Rub chicken cavity with salt. Stuff in ginger, garlic, scallions.

4. Immerse chook in water in pot. Turn to low heat. Leave 20 min.

5. Take chicken out and plunge into ice water bath for 5-10 min.

6. Pound ginger and garlic. 

7. Fry chook fat/skin. Add rempah, fry till fragrant. Add rice, salt and fry for about 1 min.

8. Add chicken stock to cover and cook. Add pandan leaves.

9. Drain chicken and chop into pieces.

10. Dilute sesame oil and soy sauce with some chicken stock and drizzle over chopped chicken.

Meatballs

I was hunting for a better meatball recipe after my first batch failed (quite some time ago), and after browsing a few on Allrecipes, here's my final. These are absolutely scrumplicious!

Ingredients:
1 kg ground beef (or substitute half pork)
2 cups bread crumbs
1 cup grated Parmesan cheese
1 red onion, finely minced
3 - 4 cloves garlic, finely minced
Salt and pepper to taste
2 eggs, lightly beaten
1/2 cup water
Butter for frying

Method:
In a large bowl, mix beef, bread crumbs, cheese, onion, garlic, salt and pepper, before adding eggs to incorporate. Add water, mix well. Form meat mixture into balls slightly smaller than golf balls, about 50 balls.
Over med-high heat, melt butter in a wok or frying pan. Brown balls in batches, remove with slotted spoon and drain on paper towels. Let cool, then split into batches and store in freezer.
To reheat, set oven to 180 deg C and bake balls 10 - 15min.

Tiramisu

I watched this on a David Rocco's Dolce Vita last year I think. His has alcohol but mine doesn't. Easy to make, easy to remember and so unbelievably yummy! Valentine's Day is coming...

Ingredients:
5 egg yolks
5 tablespoons sugar
1 tub (500g) mascarpone cheese
5 egg whites
About 30 ladyfinger biscuits
2 cups espresso (unsweetened)
Cocoa powder or chocolate shavings for garnishing

Method:
In a medium bowl, beat yolks and sugar till lemony. Thoroughly mix in mascarpone cheese.
In a large glass or ceramic bowl (no plastic bowls), beat eggwhites till stiff peaks. Fold in yolk mixture.
Dip half of the ladyfinger biscuits quickly into the coffee (do not soak) and use them to line the bottom of an 8X8" baking dish or cake pan. Spread half of the egg mixture over the bottom layer of biscuits. Repeat with remaining biscuits and egg mixture. Cover with clear wrap and refrigerate for at least 4 hours.
Sprinkle with chocolate shavings or dust thickly with cocoa powder before serving.

麻油鸭 "Ma You Ya" aka Sesame Oil Duck

This warms us up during cold and rainy weather (end of the year), and we've had it twice in as many weeks. Kids love it too, and leftovers can be eaten with noodles the next day or bread. But man! Duck is costly. This dish is very 补, good for confinement as well (if you're sick of 麻油鸡). I threw in some duck gizzards, courtesy of the auntie at the market.

Ingredients:
1 duck, chopped into bite size pieces
1/4 cup roasted sesame oil aka 麻油
1/3 cup old ginger, peeled and finely minced
1 cup wolfberries aka 枸杞子
1 bottle (ca. 350ml) chinese rice wine, about 20% alc content
Half a head of cabbage or napa cabbage aka Chinese wong bok, with biggest leaves cut in half
Salt to taste

Method:
In a large wok, heat sesame oil over medium heat for a few seconds before adding ginger. Stir fry ginger till fragrant, add wolfberries, fry for about 1 min.
Add duck pieces, turning till evenly browned. Add rice wine, cover and bring to boil for about 5 min. Add a little water so duck pieces are almost completely submerged, bring to boil then lower heat to low-medium and simmer for about 1 hour.
Add cabbage and salt, cover for about 5 min (for crunchier cabbage, just bring to boil).
Serve hot with rice.

Chicken cheese bread

Ingredients:
3 cups plain flour
2 tbsp brown sugar
2 tsp active dry yeast
1 cup water
2 tbsp oilve oil
4 boneless chicken breasts
1 onion, finely chopped
1 tbsp mixed Italian herbs (basil, oregano, thyme)
1 cup shredded mozzarella cheese, divided
salt and pepper to taste

Method:
In large mixing bowl, mix flour, sugar, and yeast. Create a well in the centre and add water. With a pair of chopsticks, stir and pull the mixture into a dough. Knead a few times and add olive oil. Knead for 5-8 min, till dough is smooth, elastic and pliable. Cover and let rise for about 40 min.
Meanwhile, heat up 1 tbsp of olive oil in a skillet and fry onion till almost translucent. Set aside. Season chicken breasts with salt and pepper. Fry, skin side down, till cooked through and juices run clear. Remove from heat and let cool till you are able to shred with your hands. Mix shredded chicken back with its cooked juices, onion, and 1/2 tbsp of the herbs.
On a lightly floured surface, punch down dough to remove the stale air from the first rise. Divide dough evenly into 5 pieces. Preheat oven to 200 degrees C. Lightly grease a large baking tray or cookie sheet with olive oil.
For each piece, roll out into an oval shape about 10 inches by 5-6 inches wide, 0.5cm thick. Sprinkle with cheese, leaving edges clear. Top with 1/5 of chicken mix, then fold in the long ends and roll up to tuck, somewhat like a spring roll. Pinch to seal. You should have a log about 8-10 inches long. Lay on cookie sheet.
After all logs have been made, brush lightly with olive oil and sprinkle the rest of the herbs evenly over all logs. Bake for about 15-20 min, till golden brown on top. Slice and serve.

Anything Goes Muffins

Before I lose this recipe again. Makes 12-18 muffins.

Ingredients:
2 cups plain flour
2/3 cup white sugar
3 tsps baking powder
3/4 cup milk
1 egg, lightly beaten
1/3 cup oil
Filling - as much as you want of choc chips, chopped walnut, shaved carrot, oatmeal/rolled oats

Method:
Preheat oven to 180 degC. Line muffin pans with baking cups.
Combine all dry ingredients in a medium bowl (sift for lighter muffins) and mix thoroughly. In another, large bowl, combine all wet ingredients and add dry ingredients, stirring till all dry ingredients are just moistened. Remember that undermixed batter makes the yummiest muffins.
Fill baking cups with batter till 1/3 or 1/2 full and bake for 15-20 min.

Steamed Milk Custard

Ingredients:
1 egg white
3/4 cup fresh milk
1 tsp ginger juice (optional)
sugar to taste (about 1-2 tsps)

Method:
Heat milk in a small saucepan just till it starts to bubble, do not let milk boil over.
Beat eggwhite well in a small heatproof bowl (eg. rice bowl, chawanmushi bowl, dessert bowl) and pour in milk, whisking continuously. Add sugar and ginger juice.
Immediately steam over high heat for 2 min and then low heat for 1 min. Serve hot or chilled.

Tip:
I usually do this with leftover eggwhites when I use yolks in other recipes, so I get 3-5 bowls of custard to eat over a few days. Yum! If you are going to chill your custard, remember to cover each bowl with cling wrap before putting it in the fridge, to protect the custard from absorbing smells in the fridge.

Chocolate Pound Cake

Makes 2 8X4 loaves or 24-30 cupcakes.

Ingredients:
1-1/2 cups butter, softened
1 (8oz.) block cream cheese, softened
2 cups white sugar
2 cups plain flour
1 cup unsweetened cocoa powder
3 tsps baking powder (optional)
5 eggs
2 tsps vanilla flavour

Method:
Preheat oven to 160 degC, grease and flour loaf pans or line muffin pan with baking cups.
In a large bowl, cream butter, cream cheese and sugar at medium speed till light and fluffy, about 5 min. In a separate bowl, sift together plain flour, cocoa powder and baking powder. Beat in flour mixture and eggs alternately, beginning and ending with flour mixture.
Pour into pans or muffin cups and bake for 1hr, till toothpick inserted into centre of cake comes out clean.

Food science:
The authentic pound cake has no leavening agent, eg. baking soda or baking powder in it. Natural leavening comes from whipping of the fats in the recipe, hence the creaming part must go on for some time, at least till the colour of the butter lightens quite a bit. This is why the baking powder is optional, as sometimes I find adding it doesn't help at all, at other times it does make the cake a little lighter. Nothing is expired so I haven't figured it out. There are recipes using milk and whipping cream instead of the cream cheese, but I haven't had such good results with milk, and I haven't tried whipping cream yet (all my whipping cream goes on New England Clam Chowder, yummy! but oh so fattening).

It is worth mentioning that HL who doesn't eat desserts and cakes in general said this was GOOD. Essentially because it's not too sweet and yet very rich and chocolatey. Also received rave reviews at a kids' party I went to today. But I've done this a couple of times in succession so the next cake will probably be something else eg. carrot cupcakes?

Good Old-Fashioned Pancakes Recipe

Taken from Allrecipes.com, with some minor adjustments. I make these in the form of mini-pancakes because Ray likes them that way. Also great for bringing to school potlucks with some knobs of butter on top.

Ingredients
1 1/2 cups plain flour
3 tsp baking powder
1/2 tsp salt
1 tbsp white sugar
1 1/4 cups milk
1 egg
3 tbsp butter melted
1/2 tsp vanilla

Method
Sift flour, baking powder and salt and sugar into a large bowl. For fluffier pancakes, sift twice.
Make a well in the centre and pour in the rest of the ingredients. Mix till smooth.
Heat a nonstick frying pan ovver medium high heat. Pour approximately 1/4 cup of batter onto the pan per pancake. Brown on both sides and serve hot.

Choc version of Buche

Added cocoa powder to the whip topping along the way to make choc cream frosting, that's all. But the cake itself is a little overbaked, because I was ambitious and baked a double batch. Oven was not well-controlled.

This half is for a neighbour.

Buche De Noel

My first try at this, really! Recipe from Allrecipes.com, as usual, at least I used the part for the cake itself. Frosting is this Red Man Whip Topping available from Phoon Huat. The lady assured me this was the same one used by all the cakeries around, and that the real "Heavy Whipping Cream" wouldn't work. But while you're whipping it, it smells like coconut milk with added sugar, eew.

Ray and I tried some of the roll itself before we frosted it, and it was of the melt-in-the-mouth variety. I didn't believe at first that you can make a cake without flour, but according to Allrecipes' Cook's Encyclopedia, a sponge cake is traditionally made entirely out of the "power of eggs", no flour. Well, all I can say is, you've gotta try it to believe it!

And how much does a Yule Log cost these days at the bakeries? $50? Gosh... I probably spent less than $10 for everything... 6 eggs though, go easy on the cholesterol, said HL when he heard.

Will be served up this Sunday evening at our family's Xmas gathering with the extended relations.

Carrot Cake - 2nd try

It looks better after fridging - the cream cheese frosting didn't look so melty. Turned out great - except perhaps a little too moist or underbaked. I feel I could have drained the carrot, pineapple and raisins a little more so they weren't so... wet. But I dread to imagine what would have happened if I hadn't read the reviews and learnt that I have to drain the carrots. Recipe is Best Carrot Cake Ever from Allrecipes.com, with cream cheese frosting from somewhere on the same site.

My horrid first try at carrot cake was Awesome Carrot Cake with Cream Cheese Frosting which turned out so yucky that nobody could eat another bite after the first try and we threw the lot away. And we made a double batch! Moral of the story: always read the reviews first and try a single batch. Only attempt a bigger batch if you succeed at the first try.