口水鸡 🐔 aka “Salivate Chicken”

 

Ingredients: 

• 1 packet of skin-on boneless chicken legs from Benja Chicken 
• 1 tbsp shaoxing wine
• 2 stalks of Spring onion
• 2 stalks of coriander (separate stem with roots from leaves)
• 1 thumb-size Ginger
• 6 cloves of garlic with skin (smashed)
• 1 Cucumber (sliced and soak in ice water for few mins. Drained and set aside.)
• Roasted sesame seeds
• Roasted peanuts (optional)

Spicy sauce (mixed together): 

• 1 tbsp Lao Gan MA spicy chili oil (store-bought)
• 1 tbsp Mala liquid seasoning (Knorr’s brand) 
• 1.5 tbsp Zheng Jiang old vinegar
• 1 tbsp Sesame oil
• 2.5 tbsps Soya sauce
• 3 tbsps Minced garlic
• 2 tbsp Chicken Broth (from poaching chicken) 

Method: 

1. Rinsed the chicken legs by rubbing some salt all over. Rinse off the salt completely. Bring half pot of water to a boil with garlic, ginger, spring onion, coriander roots with stem and Shaoxing wine. Make sure there is enough water to cover the chicken. Bring it to a boil and add chicken legs. Simmer for around 10minutes. Off heat and cover pot with lid. Let the chicken immerse in water for 20 minutes.
2. After 20minutes, remove chicken and soak in iced water. Turn over several times or until the chicken is completely cooled down. Cut chicken into pieces when it is completely cooled down. (A must to soak in iced water). Plate chicken and cucumbers on plate. 
3. Prepare the spicy sauce. Do adjust accordingly to your taste. Pour the chili over the chicken and ganish with coriander leaves, roasted sesame seeds and peanuts. Ready to serve!

This is a cold dish that can be prepared beforehand and chill in fridge. Pour sauce over chicken when ready to serve. 

Tofu Salad with refreshing Honey Yuzu Dressing

 

Ingredients: 

• A handful of cherry tomatoes
• Quarter-head broccoli (sliced into florets) 
• butternut squash cut into bite-sized pieces
• 1 generous pinch salt
• 1 tablespoon garlic powder
• 1 tablespoon olive oil
• 250 grams semi-firm tofu
• 150 grams romaine lettuce chopped

For the Honey Yuzu Dressing

• 2 tablespoons Pokka Yuzu Honey refreshing drink
• 1 tablespoon white vinegar/ apple cider
• 1 tablespoon honey

Instructions

• Place tomatoes, broccoli and butternut squash on a baking sheet. Add salt, garlic powder and olive oil and massage the vegetables with your hands. Roast vegetables  in the oven at 180 degrees for 20 minutes (I started with pumpkin first and added tomatoes and broccoli at last 10mins). Alternatively you can airfry vegetables at 190 degrees, which works fine too. 
• While the vegetables cook, slightly brown the tofu in a frying pan over medium heat, about 3-5 minutes. 
• Make the salad dressing by mixing yuzu juice, vinegar and honey in a bowl.
• Once the roast vegetables are done, place all the vegetables and tofu on a plate and drizzle with the dressing to enjoy.

Fried Korean Silver Fishes

 

Ingredients and method: 

1. Rinsed and drain dry 2 cups of Korean Silver fishes after thawing. Use kitchen towel to dry extra water from fishes. 
2. Marinate fishes with 1 tbsp of salt, 1 tsp of white pepper and 1 tsp of cooking wine. Set aside for 30mins. 
3. Prepare the batter. This is an estimation so adjust accordingly when mixing. Add 1.5 cups of Self-raising flour; 4 tbsps of sweet potatoes flour / crispy frying powder (Hup Loong Frying powder bought from wet market) and 1 tsp of baking powder. Slowly mix in ice water and create a smooth batter. Add 1/2 tbsp of cooking oil, 1 tsp of salt, 1 tsp of chicken powder and a dash of white pepper. Batter should be slightly thick with no lumps but not watery. 
4. Heat oil in a pot. Oil is ready when tested with chopsticks and you can see bubbles floating upwards. You can also test with some batter. Batter will puff up quickly once in hot oil. 
5. Coat marinated fish with batter and gently lower into hot oil. Fry a few pieces at a time for easy control. Deep fry fish fillets when crusts is form and light brown. Before removing, increase to high heat for few seconds and fry till its golden brown. Drain and served hot.

Seafood Bento 🍱 (Collaboration with GoodSalt)

  

Simple and easy seafood bento 🍱 for ah girl 👧🏼! With a long day at badminton training and rushing for tuition, she doesn’t have much time for her meals. Prepared this simple bento for her dinner before her tuition starts. She loves seafood and with simplest marination of GoodSalt and pepper, it definitely brings out the flavors of seafood! 

GoodSalt Photo Contest

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🍽️ HAPPY COOKING!! 🍽️

Ingredients: 

• Half-piece of salmon 🍣 
• 3-4 pieces of Japanese scallops 
• 4 pieces of prawns 🍤 
• 1 hard-boiled egg 🥚 
• Some sliced cucumbers 🥒 
• Some blanched broccoli 🥦 and carrots 🥕 (or any vegetables of your own choice) 

Method: 

1. Rinse, soak and cook Japanese rice in rice cooker. 
2. Boiled and peeled hard-boiled egg and set aside. 
3. Rinsed and cut broccoli and carrots. Blanched vegetables in boiling water, with a tsp of GoodSalt and cooking wine. Set aside. 
4. Rinsed and pat dry seafood with kitchen towel. This will help with cooking as there will be less splattering during Panfry. 
5. Seasoned salmon, scallops and prawns with a dash of GoodSalt, olive oil and some black pepper. 
6. Heat up a saucepan at medium-high heat. Pan-sear salmon, scallops and prawns till cooked and set aside. 
7. Assemble bento according to your preferences. I made a kitty using Japanese rice. Shaped rice using cling wrap to shape the face and paws. Cut some seaweed for the ears and ham for the ears. ☺️ 

Korean La-la in cream sauce

 

Ingredients: 

• 3 tbsps of unsalted butter
• 3 tbsps of minced garlic
• 3 stalks of spring onion (chopped) 
• About 800g-1kg Korean la-la or clams 
• 2 tbsps of white wine (I replaced with sake) 
• 1 cup of chicken broth (store-bought swansons brand) 
• 1/2 cup of water 
• Salt and black pepper to taste 
• Juice of 1/2 lemon (optional) 
• About 1/2 cup of cooking cream (add more if you like creamier) 
• Chopped parsley for garnish

Instructions: 

1. In a large pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green part of spring onion. Cook for 3-5 minutes or until softened, stirring occasionally. 
2. Add korean la-la and green part of spring onion and cook for another 3 minutes. (For fresh clams, please cook for about 5mins. Then simmer longer at step 3 till clams opens up). 
3. Add the white wine/sake, chicken broth and water. Bring to a boil then reduce to a rolling simmer. Reduce to lowest heat. Add in cooking cream and lemon juice. Mix well. Add in remaining 1 tbsp of butter and season with salt and freshly grated black pepper. Garnish with parsley and serve immediately. You can serve with rice, pasta or even sourdough! 

Note: 

• If you’re using fresh clams, do simmer and cook for a longer time for the clams to open up and cooked. 
• Do adjust accordingly to your taste! 

Osmanthus Scrambled Eggs (桂花炒蛋)

Collaboration with IMI Lifestyle

When I was a kid, I always loved to follow my parents for dinners (jiak do) and the dish that I always looked forward to was the Cold Dish (冷盘)! I loved the egg dish right in the centre, served together with the other appetizers as starters! ☺️ With fresh ingredients and simple seasonings, it’s easy to replicate at home.

Using GoodSalt, which is lower in sodium content and yet full of flavour, and it is just like regular salt with healthier essential minerals, it enhances the flavor of this dish! Choose GoodSalt for a healthier choice in your daily cooking by replacing regular salt, gram to gram!

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Recipe:

Ingredients: 

• ½ red onion, thinly sliced
• ½ red chilli, deseeded and cut into thin long strips (I replaced with ½ red capsicum for my kids) 
• ½ carrot, finely julienned
• 1 handful of wood ears fungus, soaked, washed and thinly sliced (you can use fresh wood ears fungus too) 
• ½ cup of cooked crab meat 
• About 1/3 cup of Mung bean vermicelli, soaked and cut into about 2 inches
• 2 sprigs of spring onion, thinly sliced lengthwise
• 2-3 beaten eggs (depends on how big your eggs are) 
• 1 cup homemade chicken stock 
• About ½ tsp of GoodSalt 
• A dash of pepper to taste 

Method: 

1. Heat wok on high heat and add 3 tablespoons of oil. 
2. Put in onions and stir for 10 seconds. 
3. Add sliced chilli/red capsicum and stir fry for another 5 seconds.
4. Add carrots and wood ear fungus. Stir fry for 20 seconds. Add crabmeat and stir well. 
5. Pour in chicken stock and bring to a boil. Season with GoodSalt and pepper. Taste and adjust accordingly. 
6. Add in vermicelli to let it absorb the chicken stock until 1/3 of original liquid is still visible.
7. Add in beaten eggs and spring onions and toss everything until it dries up. 

Note: 

• The timing of when you put in the eggs is crucial. The end product should taste moist, but look dry. 

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.