Monday, February 16, 2015

Chicken Rice

Sunday already ... there must be a day between Saturday and Sunday.  We had breakfast with MIL at Tekka Market.  Booooy was she famous ... met a few of her friends from table to table... 

As usual I had my thosei, teh-O ice and tebu with lemon (this one not so happening) ...  We went marketing to stock up before CNY.  Everyone worries that there won't be enough food over the long weekend. After that MIL went kai-kai and me waited for the boss to finish his shaving  .... what's left of it. 

Anyway dinner was chicken rice as we had guests ... I love guests so they can be my guinea pig.  Hahahha .... I try to use less or no oil in my cooking and other method of cooking ... for health sake ... slowly but surely changing ....

Chicken Rice

Rice (2 part rice : 3 part water or chicken stock)
Chicken skin
Pandan leaf
** garlic and ginger blend into paste
** lemongrass bashed
** tie a knot for the pandan leaf

  1. Saute garlic and ginger paste (without or with a little bit of oil) and chicken skin till aromatic
  2. Pour water or chicken stock in the rice cooker
  3. Add lemongrass and pandan leaf in the rice cooker
  4. Once simmer add in the sauted mix and put in the rice and mix well, leave it to cook.
  5. optional: Once the rice is cook, can shape it into balls or just serve like dat

Chilli Sauce

Red chilli
Chilli padi
Tomato sauce


Blend everything and boil it.

Source: Both Chicken Rice and Chilli Sauce recipe taken from my ibu's recipe

Oven Baked Chicken

·         6 chicken wings about 500 grams
·         2 tbsp honey
·         1/2 tbsp oyster sauce
·         1 tsp sesame oil
·         1/2 tsp light soy sauce
1.      Prepare the wings by cutting to 3 portions at the joint (drummette, mid joint and end tip). Freeze the end tips for making chicken stock. Pat dry with paper towels.
2.      Marinade chicken with the rest of the ingredients for at least half an hour or overnight.
3.      Arrange chicken pieces on wire rack with foil-lined tray beneath. Bake at preheated oven of 200°C (392°F) for 25 minutes or until chicken turns golden brown, basting with remaining marinade and turning once halfway.

Source: Noobcook

Kailan with Oyster Sauce

Serves 4
200 grams of medium sized Kai-lan
1 small shallot, thinly slices (best to remain in rings for better presentation)
1 clove of garlic, chopped
2 tablespoons of light soy sauce
2 tablespoons of vegetable oil
Small pinch of salt and pepper
1 teaspoon of sesame oil
2 tablespoons of oyster sauce
1) Wash and soak whole leavy Kailan vegetables in lightly salted water for 15 minutes. Boil a medium pot of water over high flame. Add 1 teaspoon of sugar (add more if your pot is large). Blanch Kailan in the boiling water for 1 – 2 minute, or once the leaves appear darker green in colour. Drain on a strainer and place nicely on a serving dish.
2) Heat wok with vegetable oil on medium heat, stir-fry shallot and garlic till fragrant and browned. Reduce heat to low fire when shallot and garlic are lightly browned to allow standing time. Sprinkle salt and pepper, followed by light soy sauce (beware of its sizzling effect by the mixture of hot oil and light soy sauce). Heat off and immediately pour onto the vegetables. Top sesame oil and oyster sauce. Serve.

Source: MyWokLife

Chicken Soup

A few piece of chicken with bones

4 cloves garlic
2 red onion
2 inch ginger
1 Knorr chicken cube
Leaves leek soup
Fried shallots

Do not need to saute ...boil water and in chicken and blended ingredients, add in the chicken cube and salt to season.  Once the chicken is cook off heat. Add in the leaves leek soup and fried shallots.

Source: Kasihaleeya

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