Chicken Cheese Baked Rice (collaboration)

Chicken Cheese Baked Rice (Collaboration with The Little Rice Company) 

My Do-Re-Mi 👧🏼👦🏼🧒🏼loves baked rice! But only littles boy is a fan of brown rice 😏 I have been trying out many brands of brown rice and finally found this brown rice from The Little Rice Company that they like! It’s easy to cook this brown rice as there’s no need to soak and texture is fluffy! Now I can cook a healthier rice for my family 😊😊😌 

#switch2brown, give our brown rice a try! And here’s a bundle deal to get you started.�

Ingredients: 

• 1.5 cups of brown rice (The Little Rice Company) 
• 1 packet of chicken shabu-shabu (CP Brand) 
• 1 cup of frozen vegetables 
• 1/2 yellow onion, diced 
• 1 packet of cooking cream 
• 1/2 block of unsalted butter (estimated) 
• 1 tsp of salt (adjust accordingly to taste) 
• Freshly cracked black pepper 
• Grated mozzarella cheese 
• Dried parsley for garnishing 

Method: 

1. Wash and place brown rice to cook in rice cooker. Add 1.5 tbsps of garlic powder, 1 tsp of onion powder and 1/2  tbsp of salt. Cook brown rice as per normal like white rice. When rice is cooked, add 2 tbsps of unsalted butter and mixed well. Remove from rice cooker and mix in mixed vegetables. Set aside. 
2. Marinate chicken shabu-shabu with salt and black pepper. Set aside for 15 mins. 
3. Heat pan. Add 1/2 tsp of oil. Panfry chicken shabu-shabu till it’s cooked and set aside. 
4. Using the same pan. Melt 30gm of unsalted butter. Once butter is slightly bubbling, stir in with 1 tbsp of plain flour until flour disappears. Gradually add cooking cream and stir until sauce turned runny & smooth. Add freshly cracked black pepper and some salt to taste. 
5. Scoop desired amount of mixed rice to oven-proof dish. Pour cream sauce on top of rice. Lay chicken shabu-shabu on top of rice. Top with shredded mozzarella cheese. 
6. Placed dish into preheated oven to bake at 200 degrees till cheese melts and brown. Sprinkle some dried parsley on top to garnish. Serve hot. 
7. Alternatively, you can airfry at 190 degrees for 7-8 minutes until browned. Sprinkle some dried parsley to garnish and serve immediately. 

Peppery Chicken Mee Suah Soup (Collaboration with Cravins)

CRAVINS Singapore Style Bak Kut Teh is made from the finest quality Sarawak white peppercorns which are perfectly roasted and ground to give the most aromatic and addictive peppery soup. It offers a quick and easy way to prepare this heartwarming dish in the comfort of your own home with a robust flavour that will leave you craving for more!

Cravins is now available on offer from $2.20 - $2.95 each (U.P.: $2.60 - $3.50 each) at selected FairPrice stores and online on FairPriceOn and Redmart. Cravins, leaves you craving for more! #Cravins #CravinsSG

[ GIVEAWAY ]  We are giving away 20 sets of Cravins gift sets! Participate at https://www.facebook.com/singaporehomecooks/posts/3608209745938885

Ingredients (For 3 pax):

• 2 chicken carcasses 
• 8 chicken mid-wings 
• 2 bulbs of garlic whole with skin (rinse) 
• 2 tbsps of wolfberries 
• 1 packet of Cravins Singapore Style Bak Kut Teh 
• 1 small can of button mushrooms 
• Chinese parsley for garnishing (optional) 
• 3 pieces of mee suah 

Method: 

1. Blanched chicken carcasses and mid-wings to remove blood and scums. Rinsed and set aside. 
2. Bring to a pot of 1.8 liters of water to boil. Add chicken carcasses, Cravins Singapore style bak Kut Teh soup packet and 2 bulbs of garlic. Once it boils again, lower heat and simmer for 30mins. 
3. Add chicken mid-wings, button mushrooms and 1tbsp of wolfberries (rinse and place in filter bags). Continue to simmer for another 30mins. Taste and adjust taste accordingly. Remove filter bag of wolfberries and add another spoon of rinse wolfberries into soup. Off heat. 
4. Concurrently while simmering soup, boil a pot of water to blanch mee suah. Once mee suah is done, set aside in a bowl. Scoop soup and ingredients onto mee suah and serve hot. Garnish with Chinese parsley. 

Note: You may add in crushed peppercorns for additional kick but my family is fine with spicy level of the soup packet. 

Char Siew Chicken Drumsticks 🍗 with Chicken Rice

{Collaboration with Cravins} 

CRAVINS Char Siew Sauce is a super shiok sweet and savoury marinade for the best homemade char siew you will have! Best of all, it is so easy to cook -  all you need is a pan with a lid. It is also very versatile and can be used as a marinade for BBQ. 

Cravins is now available on offer from $2.20 - $2.95 each (U.P.: $2.60 - $3.50 each) at selected FairPrice stores and online on FairPriceOn and Redmart. Cravins, leaves you craving for more! #Cravins #CravinsSG

[ GIVEAWAY ]  We are giving away 20 sets of Cravins gift sets! Participate at https://www.facebook.com/singaporehomecooks/posts/3608209745938885

Ingredients: 

• 3 big chicken drumsticks 
• 1 packet of Cravins Char Siew Sauce 
• 1 tbsp of chinese cooking wine
• 1 tbsp of oyster sauce 
• 1 cucumber (sliced) 
• 1 tomato (sliced) 
• 2 cups of jasmine rice 
• 1.8-2 cups of chicken stock (depending on how you want your rice to be) 
• 3 stalks of pandan leaves (tear and tied in knot)
• 1 thumb size ginger (sliced) 
• 6-8 cloves of garlic with skin (wash and smashed) 

Method: 

1. Add 2 tbsp of salt to chicken drumsticks. Rub all over drumsticks to remove smell and scums. Rinsed away salt and pat dry. Use a fork to poke all over drumsticks. This will help the marinate to penetrate into the meat. 
2. Mix marinate in a bowl. Place chicken into a ziplock bag and pour in the marinate. Seal bag and massage to ensure chicken is well coated with marinate. Chill overnight or at least 4 hours. 
3. Remove chicken from fridge 30 mins before cooking. Preheat oven at 180 deg. Place chicken on baking dish without the marinate. Keep the marinate to baste the chicken while grilling. 
4. Grill chicken for 30-40mins at the lowest rack, flip once in between and baste with the marinate. 
5. Increase to 210 degrees to brown the chicken. Mix 2 tbsp of honey with 1 tbsp of water. Brush on chicken. Shift chicken to higher rack. Brown for about 10-15mins. Remove chicken when done. Let it rest for 5 mins before chopping to smaller pieces of serve as a whole with chicken rice and blanched vegetables. (** Chicken is done when you poke through with a chopstick and there is no blood in juice from chicken.) 

Note: Oven temp varies so you have to gauge your own oven when grilling chicken. 

Chicken rice: 

Wash 2 cups of jasmine rice. Add homemade chicken stock, pandan leaves, sliced ginger and smashed garlic. Add about 1 tbsp of salt. Mixed well and cook rice as per normal in rice cooker. 

Herbal Mutton Soup (Collaboration with Cravins)

考试要到了！Ah girl 👧🏼 最近很 stressed 😩 Body also hay wire 🙈 该补一补了！ 煮了羊肉汤给她给她补补身体！ Added additional herbs to cook this herbal mutton soup for my girl to build up her body! Cooked this with my thermal pot and Cravins convenient soup pack is so easy and mutton meat is tender and falls off the bone! 

Made with a selection of authentic premium quality herbs, ​CRAVINS Herbal Bak Kut Teh delivers a nourishing meal with a rich, subtly sweet and robust herbal flavour. ​It also includes 2 packets of premium soya sauce, which is made from high quality soy beans and specially blended to deliver a fragrant, full-bodied, dark-coloured broth. 

Cravins is now available on offer from $2.20 - $2.95 each (U.P.: $2.60 - $3.50 each) at selected FairPrice stores and online on FairPriceOn and Redmart. Cravins, leaves you craving for more! #Cravins #CravinsSG

[ GIVEAWAY ]  We are giving away 20 sets of Cravins gift sets! Participate at https://www.facebook.com/singaporehomecooks/posts/3608209745938885

Ingredients (For 4 pax): 

• 500g fresh mutton ribs 
• 10 pieces of red dates (红枣)
• 6 slices of liquorice (甘草)
• 2 tbsp goji berries, wolfberries (枸杞) 
• 1 tbsp of American ginseng beard （人参须） 
• Salt to taste 
• White pepper to taste 
• 1 tbsp of chopped Chinese parsley for garnishing 
• 1 tbsp of julienned ginger 

Method: 

1. Trim membranes and excess fats from ribs. You can choose to chop into chunky pieces. I sliced mine into pieces along the bones. Soak in salted iced water for about ten minutes. Rinsed. Blanched in boiling water and rinse thoroughly. 
2. Boil a pot of water, about 1.6litres water. Rinsed and add herbs (red dates and liquorice) and with Cravins Herbal Bak Kut Teh packets. Bring to a simmer for 15mins and add mutton. Bring to a boil and gently simmer for 1-2hours. Top up water if necessary. Check if mutton is soft at 2 hours. Add ginseng and wolfberries and simmer for another 30mins. Discard herbs and add fresh wolfberries. Season with salt and pepper. Garnish with parsley and ginger and serve hot. 
3. I used a thermal pot to cook instead so what I did was to boil mutton together with Cravins soup packet and 2 herbs. Once it’s boiling, reduce heat and simmer for 20mins. Off heat to transfer inner pot to outer pot and leave it for 6hours. At the 6th hour, check if mutton is soft. If not soft, heat up again and place back to outer pot. 
4. When mutton is soft, add ginseng and wolfberries and bring it to a boil again. Simmer for 15 mins. Discard the herbs and add fresh wolfberries. Season with salt and pepper. Then served hot with Chinese parsley and ginger. Serve immediately. 

Note: 

• Some mutton smells and some doesn’t. The key to a pot of good soup is to use fresh meat. I bought mine from wet market. 
• Try not to simmer ginseng and wolfberries for more than 1 hour. Overcooked ginseng tastes bitter and overcooked wolfberries may turn sour. 

Stirfry Clams (La-la)

 

Ingredients: 

500g fresh clams (La-la), washed and scrubbed 

2 teaspoons sake (Can use white wine) 

2 teaspoons mirin (Japanese sweet wine)
1 teaspoon rice vinegar
1 tablespoon cooking oil 
1 teaspoon light soy sauce
1/2 green onion, chopped

1/2 thumb size ginger, julienned 

2 cloves of garlic, chopped 

Method: 

1. Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
2. Heat a wok or large saucepan over high heat. Add oil and then ginger. When ginger is slightly brown, add chopped garlic and sauté till fragrant. Quickly pour in the sake, mirin and rice vinegar. Add the clams, then cover and cook until the clams open, about 3 to 4 minutes. Discard any clams that do not open.
3. Remove any scum that forms on the surface using a spoon. Add soy sauce and drizzle some sake/ white wine At the side of the pan. Taste and adjust accordingly. Add in chopped green onions and off heat. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.