Thai Style Hainanese Chicken Rice

Uhmmm me and my blurry photos..so sorry..when hungry the eye sights gets blurry too..anyway, today is Sunday..cooking day for me so I experiment with this recipe. Normally for us, chicken rice is normally bought from a shop in Damansara Utama. I thought why not give it a try..ahhh I found out that it is not as difficult as it seems..but a bit tedious..but then worth the hassle..whatevr it is..I made the same recipe twice today for lunch and dinner is another round..Hubby says maybe we do not need to buy from the shop again after this..**sigh** at least the effort is appreciated..

The recipe, of course is 3 Hungry Tummies again..thanks so much for the wonderful food recipes.. below is the recipe that I copied and pasted

serve 4

you'll need;
1 free range chicken, cleaned and excess fat removed*
2 garlic cloves
3 coriander roots
5 cm knob of ginger, sliced
1 shallot, halved
dash of soy
dash of Chinese cooking wine
salt and white pepper to taste

spicy ginger and chili bean paste 

cucumber, peeled and sliced to serve
spring onion to serve
bokchoy, washed and halved** ( I used organic spinach instead)
* use this to render the chicken fat needed
** blanch and serve in the chicken poaching broth

for the rice;
2 cups of jasmine rice, washed, rinsed and drained
3 tbs of chicken lard ( I did not use any)
2 garlic cloves, minced
chicken poaching stock

I used Chicken Stock cube.

Ingredients for the poached chicken.

Place chicken and aromatics in a stock pot and cover with enough salted water. Bring it to a boil, simmer for 10 minutes then turn off the heat, cover and let the chicken steep in the hot stock til it cools down. If you are in a hurry, simmer the chicken for 30 minutes, remove and rinse under cold running water for a minute. Remove chicken from the pot, brush with a little sesame oil and cover til it is needed. Cut into neat pieces just before serving. Chicken cooked this way is call white cut chicken.

Ingredients for the rice.

Saute the minced garlic for a minute before adding the drained rice. Fry it for a minute or two.Place rice in a rice cooker, add enough stock and cook according to instruction. You can also add a pandan leaf to the rice at this point.

Serve the fragrant rice with some of the tender chicken, cucumber slices, spring onion and some of the addictive sauce. A bowl of the chicken broth with some blanched bokchoy is usually served alongside as well.

Spicy ginger and chilli bean sauce

Very good indeed. Made this coupled with the Hainanese Chicken Rice Thai style, again from 3 Hungry Tummies..I love the blog..thanks again..

Next time I make them, I will add more of the bird chillies as it is quite mild to us..hehehe but my kids love it very much..

I just copy n paste the recipe again..

makes 1 cup
you'll need;
6 coriander roots, scraped and chopped
6 garlic cloves, peeled
5 cm knob of ginger, chopped
4 tbs of white sugar
6 bird chillies, chopped
4 tbs white vinegar
4 tbs of soya bean paste, mashed
4 tbs of light soy
4 tbs of dark soy
1/4 cup of chopped coriander leaves
salt and white pepper to taste

method;
Pound coriander roots, garlic and ginger with a pinch of salt into a paste. Add the rest of the ingredients and mix well. Check for seasoning. It should taste salty, sweet, spicy, sour and garlicky.

Grilled Eggplant Salad

Was browsing the net and found this blog, what a blog..love the food on the blog..I love Chinese, Thai, Japanese , western and Malay food, of course.. :P Th blog is named 3 hungry tummies - so very true..the food from this blog makes me really hungry.

Made these together with some other Thai dishes from same blog which I will put into this blog.

The recipe is delicious and healthy food..to see the actual recipe here

The ingredients as follows:

5 Asian eggplants*, grilled or roasted

3 shallots, sliced

2 spring onions, chopped

1/2 cup of mint

1/2 cup of coriander

1 red chili, julienne

3 tbs of dried shrimps, pounded

3 tbs of fish sauce

3 tbs of lime juice

2 tbs of roasted chili flakes

3 steamed eggs or soft boiled eggs (optional)

* If you are able to get the light green Thai eggplants, better still.

Method:

Prick eggplants a few times with a knife and roast it in a hot oven til soften and charred. Place eggplants in a bowl and cover with cling films, this will help peeling a lot easier later on.Peel eggplants and cut into slivers.

Pound dried shrimps in a mortal and pestle or a spice grinder

Have everything ready and it is ready to assemble.Place everything in a large bowl and mix well, check for seasonings.

I also added some steamed eggs to the dish as per the author proposed.

Kailan masak sos tiram

Kerabu Kobis

Roast Chicken

Salad Daun Ketumbar

Ikan Panggang Percik

Bahan-bahan:
1 ekor ikan siakap yang besar - dicuci bersih dan dikelar2
3 cawan santan pekat - dari 3/4 biji kelapa yang diparut
1 biji limau nipis - ambil jusnya
garam dan gula secukup rasa
2 helai daun pandan
daun pisang
aluminium foil
minyak

bahan-bahan sambal percik - dikisar:
2cm halia
10 biji bawang merah
3 ulas bawang putih
2cm kunyit hidup
2 batang serai
3 helai daun limau purut
5 biji buah keras
4 biji cili padi
7 biji cili hidup

cara

• panaskan minyak dan tumiskan bahan-bahan kisar sehingga wangi
• masukkan santan dan masak perlahan-lahan sehingga kuah pekat
• kemudian masukkan jus limau, garam dan gula secukup rasa
• kacaukan rata
• apabila kuah sudah pekat bolehlah dipadamkan api
• letakkan ikan yang beralas daun pisang dan daun pandan di atas aluminium foil
• sapukan kuah percik rata-rata di atas ikan
• bungkus rapat-rapat dan bakar pada suhu 180C selama 20 min atau sehingga masak
• setelah itu bolehlah dihidangkan dengan nasi putih

Asam Pedas Ikan Pari dengan Peria Katak

Stir Fry Mushrooms

Ayam masak cili kering dan gajus

Udang Goreng Cereal

Ayam Golek - my style

I was browsing through the net for the Ayam Golek recipe..macam2 ada..Ayam Golek Kelantan, Ayam Golek Pengantin etc ect..the list is sooo longg..and I also visited several blog yet I cannot find what I was looking for...actually entah apa I was looking for tu I myself also don't know..uhmmm enough time wasted since last nite till almost noon. I ended up with our family recipe which I improvised sikit lah..sorry cousins..called some of them semua pun cannot give me a definite answer so I went ahead...hoping for the best..this was the outcome.

Again my late mum, came into my thoughts today..I used to not take note of what she said..when u cook this , you have to do this n do that..etc..but in my haste..I will just say, baguih if Mak jer lah masak..sure dah sedap hehehe..so now uhmmm u have to delve into it yourself..many a times I make this dish I got totally confused with the spices..I still am..so I add here n there to get what I think the taste should be..

So the recipe is as below:

1 chicken, clean - can be cut into pieces, quartered or whole
1 tsp black pepper
2 tsp jintan putih
1 tsp jintan manis
1 tsp ketumbar
halia
2 bawang besar
6 bawang putih
1/2 cup yoghurt
3 200 ml coconut milk
6 pcs buah keras
2 keping asam gelugor
2-4 telur rebus
2-4 kentang rebus
2 biji bawang besar - quartered
bunga lawang
kulit kayu manis
buah pelaga
minyak masak
garam secukup rasa

1. Black pepper, jintan manis, jintan putih, ketumbar, halia, buah keras, bawang besar dan bawang putih di blender hingga halus;
2. Masuk bahan yang telah di blender kedalam periok dan kulit kayu manis, buah pelaga dan bunga lawang, didihkan,
3. Bila dah mendidih tu masukkan yoghurt ,santan, garam secukup rasa serta asam keping didih hingga hampir pekat dan masukkan ayam tadi,
4. Biar renih dalam kuah tu selama 20 minutes sambil mandikan ayam tadi dengan kuah nya;
5. Bila ayam dah hampir masak, keluarkan ayam dan bakar selama 30 minutes;
6. Masukkan telur rebus, bawang besar dan ubi rebus dalam kuah. Masukkan 3-4 tbsp minyak masak dan renih hingga kuah agak pekat.
7. setelah ayam masak, masukkan kedalam mangkuk dan keluarkan telur, kentang dan bawang besar dan hias sekali dalam mangkok berisi ayam yg dah di bakar tadi. Curahkan kuah atas ayam..sedap d makan dengan nasi minyak atau nasi putih..

Cok Bantal

Sayur Manis Keladi

My mother's dish so it originates from Kedah lah..I will make some of these hand me downs whenever i miss my late mum..

Ingredients:

1 bungkus keladi yang di bersih, di rebus for 5 minutes.
2 bawang merah
1 inci belacan
2 chilli merah
6-7 ekor udang segar/ bolih add some udang kering jugak
1/4 sudu lada hitam
Garam/gula secukup rasa

Tumbuk bawang merah, belacan, cili merah, udang dan lada hitam till setengah lumat.
Masukkan semua dalam periok together dengan keladi yg telah direbus tadi. Masukkan air about 300 ml. Didihkan selama 5 minit and add garam dan sikit gula..Makan panas2 baru sedap..

Masak Lemak Siput Sedut

Not my favorite but my hubby and kids (some of them at least) seems to like them. So this will be on my table once in a blue moon..

Ingredients:

Siput sedut - dibersihkan dan dipotong ujung kulit nyer.
4 biji bawang merah
2 biji bawang putih
1/2 inchi halia
10 biji cili padi ( ikut lah klu nk pedas klu x kurangkan)
150 ml santan pekat
1 serai d ketuk
Garam secukupnyer

Cara:

1. Blender kan bawang merah, bawang putih, hali dan cili padi hingga halus;
2. Masukkan bahan yang teleh diblenderkan kedalam periok dan panaskan;
3. Masukkan siput tadi dan tuangkan santan pekat dan serai tadi;
4. Biar mendidih dan kuah tu jadi pekat.
5. Tutop api and hidangkan.

Asam Pedas Makanan Laut Utara (Seafood Asam Pedas)

This is a dish my late mum used to make. Usually it is made with river fish such as haruan etc. My late dad loves to eat river fish but my late mum is never in favor of cleaning them so we kids will know when he buys them. There will always be a lot of sighing and loud retorts from her. This is not asam tumis but almost alike..maybe we the northerners called them by a different name.

Ingredients:

20 pcs large prawns, cleaned but not shelled
200 gms mussels (optional - u can put fish pieces, calamaris etc)
4-5 pcs of shallots
2 pcs garlic
1 inch belacan
1 inch halia
1 inch fresh turmeric ( 1/2 tsp of turmeric powder is also ok)
2 tbsp blended dried chillies
2 pieces of asam keping
2 tbsp asam jawa puree
2 pcs lemon grass, trim n using the back of the knife, give it a few tap on the lemon grass.
1 ikan bilis stock cube
1 liter of water
1 cucumber, halved and cut into small pieces
1 pc of green fresh chillie
2 pcs of fresh tomatoes, cut up into quarters
oil for frying
salt n sugar to taste
Chinese parsley for deco

Method:

1. Blend the belacan, shallots, garlic and fresh turmeric together.
2. Heat up the pot and put some oil. once oil is hot, pour the blended mixture into it. Add 2 tbsp of the blended chilli and fry for a while till the aroma comes out. Then add a liter of water.
3. Let the water boil and add the cucumbers, green chilli and tomatoes
4. Add the bruised lemon grass, asam keping plus the ikan bilis stock into the pot. Simmer for a further five minutes.
5. Add salt and sugar to taste plus the tamarin puree into the pot.
6. Lastly add the prawns and simmer for at least 5 minutes.
7. Ready to be served with hot rice..

Chocolate Chip Cookies

This were done at 8 pm and gone by about 1030pm..uhmmm looks like none for school tomorrow..actually baked them for the kids to bring to school tomorrow.

This recipe was found over the you tube and really awesome..crispy on the outside but very soft in the middle.

The recipe for the Choc Chips is as below:

Ingredients:

125 gm butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp vanilla extract/essence
1 egg, slightly beaten
1 3/4 cups of Self Raising flour
250 gm chocolate chips ( I used an assortment of choc chips - butterscotch, mini choc and white chocs - which is why u see many shade of choc chips)



Method:

Beat the butter and sugar till fluffy, add vanilla essence then add the beaten egg, a little at a time. Then add the flour till well mixed. Lastly add the choc chips using the spatula.

Preheat oven at 200C for 15 mins.

Grease the baking tray or lay the cookies on the parchment paper. Make a small ball n put the cookies at least 3 inches apart on the tray as the cookies will spread.

Bake for 10-12 minutes, take out the tray once done. Leave the cookies on the tray for 5 minutes then move them onto the rack to cool. Once cool place in an airtight container.