64 replies to this topic

[aerodynamics]

Barbecued Chicken

4 skinless, single, chicken breast fillets (125g each)

For the sauce

¼ cup no-added-salt tomato sauce

3 tablespoons cider vinegar

1 tablespoon horseradish cream

2 teaspoons firmly packed dark brown sugar

1 clove garlic, crushed

½ teaspoon fresh thyme or 1/8 teaspoon fried thyme

¼ teaspoon black pepper

Heat a charcoal barbecued grill until coals form white ash, or preheat a grill on medium heat.
To prepare sauce, combine tomato sauce, vinegar, horseradish, brown sugar, garlic and thyme, in a small saucepan. Mix well. Bring to the boil over a medium low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat, stir in pepper.
Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on oiled barbecue grill or on a foil-lined grill rack. Brush other side with sauce.
Barbecue or grill 8 cm from heat, basting with remaining sauce and turning several times, until no longer pink in centre, about 5 to 7 minutes per side. Stand 5 minutes before serving.

[aerodynamics]

Tumeric rice with spicy chicken
Ingredients:


4 Whole chicken wings
2 teaspoon turmeric powder
1 teaspoon salt
1 cup natural canola oil plus 1 teaspoon
2 cups jasmine rice
2 cups chicken stock(or water)
1 brown onion sliced into rings
1 cinnamon stick
2 to 3 cardamon pods
1 star aniseed pod
1 teaspoon cumin powder
1 teaspoon coriander powder

Prepare Chicken:

1. Cut each chicken wing into two, rub wif one teaspoon salt and one teaspoon turmeric powder.
Marinate overnight.
2.Deep fry in hot oil until crisp.

Prepare rice:

1. Heat up one tablespoon oil and brown the oion rings. Add cinnamon, caradamon and star aniseed and fry till fragrant.
2. Add the 2 cups rice sprinkle on the powder spices and quickly fry to mix.
3. Add the two cups stock and bring to a boil. slimmer until rice is cooked and fragrant.
4. Serve the Nasi Kunyit with the fried chicken and sliced cucumbers and tomatoes

[aerodynamics]

Chawanmushi




Serves 5
Method:
• You can make the dashi or bonito stock from scratch
if you like.
• It is quite easy, because you just boil a pot of
water with a 5-cm square piece of dried seaweed called
kombu and a handful of dried bonito fish.
• You can obtain both from Japanese supermarkets.
Otherwise, you can use any available stock on hand --
chicken is good, so is fish. Simpler still, you can
rely on a packet of bonito soup stock, also obtainable
easily from the supermarkets.
• You need about three cups of stock if you are using
egg whites from three eggs. Beat the whites just
enough to break them up.
• Do not do it too vigorously or you might incorporate
too much air into the mixture, creating little bubbles
in the final custard.
• Add the cooled down stock into the beaten whites,
beating gently all the time with a fork to prevent the
eggs from curdling.
• Flavour mixture with one Tbs of mirin wine
(sweetened rice wine), 1/2 tsp salt and 1/2 tsp light
soya sauce to taste.
• You need four heat-proof cups. Place at the bottom
of each cup, a couple of slices of carrots, some fresh
soya beans, a quarter shiitake mushroom and a small
piece of chicken. (You could instead use seafood, tofu
cubes or even chunks of salted and century eggs which
the Cantonese love.)
• Add the egg mixture slowly into the cups to ensure
that ingredients do not float up.
• Bring a wok half full of water to boil. When the
water is steaming hot, place the cups on a steamer
stand in the wok and steam them covered, on medium
heat for eight to 10 minutes.
• Remove cover to check at the end of the time. The
custard is done if a toothpick pricked into the centre
of the custard emerges clean.
• If not, just cover the wok and continue steaming.
Garnish with one coriander leaf for each cup and serve
immediately with a teaspoon.
• The egg white custard will surprise you. It tastes
clean and smooth and yes, full of flavour, despite not
having any yolks in it.
• In fact, you may like the light taste so much that
your yolks may suffer the same fate as whites before
in a kitchen, languishing on the counter, then to the
fridge, and finally, into the bin.

[aerodynamics]

Hainanese Chicken Rice




Category: Rice. Portion: Makes 6 portion

Ingredients
-----------
1 no : chicken fresh whole, about 1.5 kilogram
500 g : pork bone chiiled, for stock
1 tsp : salt
4 g : ginger old fresh
30 g : garlic, fresh
3 l : water cold, iced water bath
2 tsp : salt
10 ml : oil, cooking, to gloss the chicken
0 no. : The Chicken Oil
100 g : chicken fat, from the chicken
200 ml : oil corn
3 cl : garlic, fresh
3 no : shallot, fresh
3 Sl : ginger, fresh, 2mm thick
1 no : lemongrass, fresh
3 no : pandan, leaves, fresh (screwpine leaves)
0 no. : The Coconut Flavoured Chicken Rice
700 g : rice fragrant
40 ml : coconut, milk, fresh, thick
1.5 ml : chicken stock, lees stock if using a rice cooker or mircowave
10 cm : ginger, fresh, ground
70 g : garlic, fresh, ground
30 g : shallot, fresh, ground
3 no : lemongrass, fresh
2 no : pandan, leaves, fresh (screwpine leaves),
2 tsp : salt
50 g : The Chicken Oil
0 no. : The Chilli Sauce
40 g : chilli, red, fresh
20 g : ginger, fresh
20 g : garlic, fresh
2 no : calamansi fresh (local lime), squeeze for juice
0.5 tsp : salt
0.5 tsp : sugar
1 tbsp : The Chicken Oil
0 no. : The Ginger Sauce
50 g : ginger, fresh
0.5 tbsp : water
20 g : spring onion, fresh
0.5 tbsp : salt

Method
------
The Hainanese Chicken
Scrub and clean ginger. wash whole clove garlic but do not peel.
Bruise the ginger and garlic, put into a pot just large enough to fit
the chicken easily.
Put 1tsp salt and the pork bones into the pot with 3 litre of water
and bring to a boil.
Simmer for 10 minutes. Hang the chicken on a hook and dip the bird
into the water about 5 minutes in quick succession to seal the skin.
Put the chicken into the pot. Bring the water to a boil, immediately
lower the flame to barely a whisper, cover the pot and cook for 30
minutes.
When the chicken is cooked, take it straight from the pot into the
iced water bath and leave for 15 minutes. Hang the chicken till the
skin dries out.
Rub all over with cooking oil.

The Chicken Oil
Extract the yellow chicken fat from around the bishop nose and neck.
Peel and coarsely chop the garlic and shallots.
Wash, clean and bruise the lemongrass, knot the pandan leaves.
Cook all the ingredients except the pandan leaves in a wok over a
small heat for 5 minutes.
Add pandan leaves and continue cooking till the leaves have browned.
Be sure to use only a low heat to prevent burning.
Leave the oil to cool thoroughly. Sieve ready for use.

The Coconut Flavoured Chicken Rice
Scrub, clean the ginger and lemongrass and bruise the herbs. Wash and
drain rice grains. In a wok set over a small heat, sauté the garlic
and shallots in the chicken oil for 30 seconds.
Add the rice, lemongrass, knot of pandan leaves, ginger and salt into
a rice cooker or a pot with an appropriate amount of the chicken
stock to cook the rice just tender but not mushy.
Ten minutes before the rice is ready, pour the coconut milk all over
the surface of the rice. Cover the pot and cook another 10 minutes.
Stir the rice and serve.

The Chilli Sauce
Peel the ginger and slice thinly across the grain. Peel garlic.
De-seed the chilli if you want your sauce milder.
Pound ginger first, then add garlic and lastly chilli, Using a mortar
or and pestle, then transfer to a mixing bowl to blend in lime juice,
salt, sugar and
chicken oil.

The Ginger Sauce
Peel and slice the ginger thinly across the grain. Pound till fine
using a mortar and pestle. Chop spring onion finely. Mix all
ingredients together.

The Oyster sauce
Mix ground fresh garlic into oyster sauce to taste.

[aerodynamics]

CHOCOLATE ESPRESSO POTS DE CRÈME



Ingredients

6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/3 cups heavy cream
2/3 cup whole milk
1 1/2 to 2 teaspoons instant-espresso powder
6 large egg yolks
2 tablespoons sugar



Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups



Garnish: bittersweet chocolate curls (see notes, below)



Instructions
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly.
Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel.
Poke several holes in a large sheet of foil with a skewer.
Divide custard among ramekins, then bake custards in a “hot water bath1”, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.)
Chill, covered, until cold, at least 3 hours.



Notes:

• Pots de crème can chill up to 2 days.

• to make chocolate curls, shave off curls from a piece of chocolate at room temperature using a vegetable peeler.


Makes 8 servings



1 To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan.

[aerodynamics]

Kueh Bulu ( chinese new year goodies)Ingredients:

3 no : egg yolk, fresh
4 no : egg white, fresh
100 g : sugar
0.5 tsp : essence, vanilla
100 g : flour, wheat
1 tbsp : flour, tapioca
0.25 tsp : baking powder

Preparation:
Sieve together wheat and tapioca flour and baking powder. Beat the eggs
and sugar till stiff. Add in vanilla essence. Fold in 20 grms of sifted
flour with 100ml of egg batter. Slightly grease and heat the special
mould in a pre-heated oven of 250C. Spoon the well-folded batter to
fill about 3/4 level of each compartment. Bake for about 5 minutes.
Repeat with the balance of the batter until all used up. When cool,
store in an airtight container.

[aerodynamics]

Chicken Curry Recipe

Ingredients:

2 tablespoons of vegetable oil

4 cups of chopped chicken (deboned and skinless)

1 medium onion (finely chopped)

1 tablespoon of crushed ginger

1/2 tablespoon of crushed garlic

1 packet of EasyCurry's Chicken Curry spice mix

1/2 tablespoon of salt

1/2 cup & 2 tablespoons of water

Finely chopped hot chile peppers if desired

Serves 4 - 6 people

Instructions:

1. Heat a non-stick pan under medium-high heat.

2. Add oil and let it get hot.

3. Add onions, stir, and sauté for 1 minute.

4. Add garlic, ginger, (chillies if desired), 2 tablespoons of water, Chicken Curry spice mix, stir, cover and sauté for 2 minutes.

5. Add chicken, salt, stir and cover. Reduce heat to medium. Simmer for 10 minutes. Stir occasionally.

6. Add 1/2 cup of water, stir and cover. Simmer for 20 minutes. Stir occasionally.

7. NOTE: If after step 5 the curry is very dry, then add an extra 1/2 cup of water.

8. The curry is cooked when the chicken is tender but not falling apart. Turn off heat. Serve curry on bed of rice or with Indian breads. Garnish with cilantro if desired.

Serve with the vegetable of your choice on the side. ENJOY !!!

[aerodynamics]

Teriyaki Salmon


1/2 cup Soy sauce

1/2 cup mirin or sweet sherry

1/4 cup Sugar

4 salmon steaks, about 1 inch thick (about 2 pounds in all)








Heat the broiler or light the grill. If broiling, line a broiler pan or baking sheet with aluminum foil and lightly oil the foil.





In a medium stainless-steel saucepan, bring the Soy sauce, mirin, and Sugar to a boil, stirring. Reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup, about 10 minutes.





If broiling, put the salmon in the prepared pan. Brush the salmon with the soy-sauce mixture. Broil or grill until well browned, about 2 minutes. Turn and brush with more of the soy-sauce mixture. Continue cooking until the fish is browned and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Brush with the remaining soy-sauce mixture and serve.

[aerodynamics]

JAPANESE BEEF AND SCALLION ROLLS (Negimaki)



Ingredients


12 small scallions, trimmed to 6-inch lengths
1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
Special equipment: a meat pounder; kitchen string



Instructions


Prepare scallions:

Blanch scallions in a pot of boiling salted water for 45 seconds, and then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Transfer scallions to paper towels to drain and pat dry.



Prepare beef:

Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide).
Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.



Assemble rolls:

Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you.
Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid.
Tie log with kitchen string at ends and where meat slices overlap.
Make 3 more negimaki rolls in same manner.





Marinate rolls:

Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
Put rolls in a small baking dish and pour marinade over them, turning to coat.
Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.



Cook rolls:

Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes.
While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.)
Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare.
Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, and then remove from heat.
Cut off and discard strings, then cut each roll crosswise into 6 slices.
Pour sauce into a shallow serving dish and arrange Negimaki in sauce.





Notes:

Negimaki can be rolled and tied (but not marinated or cooked) 4 hours ahead and chilled, wrapped in plastic wrap.



Makes 4 main-course or 6 hors d'oeuvre servings

[aerodynamics]

CRISPY CORNMEAL-BACON WAFFLES



Ingredients



8 bacon slices
1 1/4 cups all purpose flour
3/4 cup yellow cornmeal
2 1/4 teaspoons baking powder
1/2-teaspoon baking soda
2 cups buttermilk
2 large eggs
3 tablespoons pure maple syrup
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Additional melted butter or nonstick vegetable oil spray
Additional pure maple syrup





Instructions


Cook bacon in large skillet over medium heat until crisp, about 6 minutes.
Transfer to paper towels. Crumble bacon.
Whisk flour and next 3 ingredients in large bowl to blend.
Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend.
Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray.
Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid.
Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron.
Transfer waffles to plates. Serve with maple syrup





Makes 6 servings

[aerodynamics]

This is one of the signature dish of singapore

The Chilli Crab

Ingredients

Chilli Crab (for 1 Crab)
(A) Peanut Oil 146 ml
(B) Sri Lanka Crab 1 - 1.2 kg
Chilli Crab Gravy
© Fried Peanut Oil (from Step B) 10 ml
(D) Chilli Crab Paste* 250 g
(E) Water 470 ml
(F) Chilli Crab OP5 powder* 15 g
(G) Water 30 ml
(H) Eggs (lightly beaten) 1.5
(I) Fried Peanut Oil (from Step B) 15 ml
Garnishes
(J) Chinese Coriander 5 g

* Items available from Prima Taste Restaurant at #01-63/64, Centrepoint, Tel: 7873786

Step A:
Preparation Procedures for Sri Lanka Crab
Soak (B) Sri Lanka Crab in ice-cold water until it stops moving. Remove from water and clean the shell.
Remove apron flap from the underside of the Crab and pull body away from shell.
Remove stomach sac from the shell. (Keep shell and roe for Step C)
Remove gills from the body.
Cut away the tips of the legs. Cut the body in half. For each half, cut into 3 pieces. Hammer the pincers so that the shell is slightly cracked.
Put the Crab onto a plate. Do not pour away the water collected at the bottom of the plate. This water collected from the Crab will be used in Step C.

Step B:
Cooking Procedures to Fry Sri Lanka Crab
Pour (A) Peanut Oil into wok and heat for 30 seconds on medium heat.
Add (B) Sri Lanka Crab (without shell) and cover the wok. Fry for 1 minute. Turn over the Crab and fry for another 30 seconds.
Remove Crab and strain oil with strainer. Fried Sri Lanka Crab and Fried Peanut Oil are ready for Step C. (Keep sufficient Peanut Oil for Step C1 and C8.)

Step C:
Cooking Procedures for Singapore Chilli Crab
Pour © Fried Peanut Oil from Step B3 and (D) Chilli Crab Paste into wok. Stir and mix for 1 minute on medium heat.
Add Fried Sri Lanka Crab from Step B3 into the wok. Stir well to ensure that every part of the Crab is coated with the paste. Cover the wok. Fry for 1 minute on medium heat.
Pour the water collected from Step A6 into the wok. Stir and mix well for 30 seconds.
Gradually add (E) Water into the wok.
Place shell from Step A (outer shell facing up) on top of the Crab. Cover the wok for 1.5 minutes. Stir, mix and scoop the gravy onto the Crab. Cover for another 2.5 minutes before scooping the gravy onto the Crab again.

Pour (F) Chilli Crab OP5 powder and (G) Water into a bowl. Stir and mix well. Add mixture to the Crab and stir evenly for 30 seconds.
Add (H) Eggs around the Crab and stir well for 20 seconds.
Pour (I) Fried Peanut Oil from Step B3 onto Crab and stir evenly. Scoop and coat gravy onto Crab.
The Singapore Chilli Crab is ready to be served.
Step D:
Serving Suggestion for Singapore Chilli Crab
Serve Singapore Chilli Crab hot with rice or bread and garnished with (J) Coriander Leaves.
Storage Instruction

To store Chilli Crab Paste and Chilli Crab OP5 powder, place items in refrigerator or chiller at 3°C.
Note: When a packet is opened, the product must be kept refrigerated and used within 2 days.
Estimated Yield Per Packet No. of Portions
Chilli Crab Paste per packet (250 g) 1 Crab (1 - 1.2 kg)
Chilli Crab OP5 powder per packet (15 g) 1 Crab (1 - 1.2 kg)

[aerodynamics]

SPECIAL FRIED RICE RECIPES

(Serve for 4 to 5 portions)


Ingredients
Special Fast Fried Rice (basic)
• 4 eggs, beaten

• 1 tablespoon soya sauce

• 2 tablespoon cooking oil

• 1 small onion, (1/3 cup) chopped

• 1 clove garlic, minced

• 1 tablespoon cooking oil

• sweet pepper

• 4 cups cold cooked rice


For a Vegetarian Fried Rice, add the following ingredients
• 2 stalks celery, thinly bias-sliced (1 cup)

• 4 ounces fresh mushrooms, sliced

• 1 8-ounce can bamboo shoots, drained

• 2 medium carrots, shredded (1 cup)

• 3/4 cup frozen peas, thawed

• 3 tablespoons soy sauce

• 3 green onions, sliced (1/3 cup)

• Sliced carrots





Non-vegetarians may add any cooked meat as you like.

Directions
1. Combine eggs and 1 spoon soy sauce in a small bowl. Set aside.

2. Pour 1 spoon cooking oil into a wok. Preheat over medium heat. Fry chopped onion and garlic in hot oil until crisp-tender (about 2 minutes). Add egg and scramble. When set, remove egg mixture from the wok.

3. Pour 1 spoon cooking oil into the cooled wok or skillet. Preheat over medium-high heat. Add mushrooms and sweet pepper; stir-fry until vegetables are crisp-tender.

4. Add cooked rice, bamboo shoots, carrots, and peas (optional). Sprinkle with 3 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.



Serve immediately. Garnish with carrot slices, if desired.



Happy cooking.

Edited by aerodynamics, 26 April 2004 - 09:04 AM.

[wiffy]

tks for sharing aero, they are all from yahoo? have you tried out any of the above?

[aerodynamics]

i've tried the teriyake salmon, chawanmushi and the bbq chicken ya, the recipes are from yahoo

[Nelson]

Can i contribute?

Chiu Chou Steamed chicken (Bai qie ji)

1 chicken,
Salt
Onion stalks
Ginger

1, rub salt onto the chicken, until the salt penetrates skin and the chicken get's absorbed with the salt, put HEAPS on it.

2, stand chicken in a bowl for 2 hrs

3, Place colander on the steamer and fill with water until it reachers 1/4 mark

4, place onion and ginger into the opening of the chicken

5, place chicken onto a plate, place into the steamer

6, wait until water boils, then time for 15 min

7, flip the chicken and steam for further 15 min

8, take it out and serve!

PS: cut the fat off the chicken!!!!
PPS: You may serve the the liquid leftover from the plate on rice or made as a base for your fave noodle soup