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.

Easy Potato Pie with Ayam Brand Saba

Ah girl 👧🏼 loves potatoes 🥔 and one of her favorite dish is potato pie! Made this easy potato pie in airfryer as ah girl rushed back home for her zoom tuition 😅 As she’s a fan of ayam brand products, I added the newly-launches saba flakes range as I had ran out of ham at home! There are 3 vibrant namely Saba chili, Saba mayo and Saba EVOO. Saba is +50% more Omega-3 than tuna! 

Lai lai... come and replicate my recipe and stand a chance to win $50 Fairprice voucher! Remember to #sabaflakes in your post so we know. Ayam Brand Saba is available at all Fairprice outlets!
#sabaflakes #ayambrandsg

Ingredients: 

• 5-6 russet potatoes 
• 1 tbsp of garlic powder
• A tsp of chicken powder 
• 1/2 cup of fresh milk
• 1 tbsp of grated Parmesan cheese
• A dash of freshly cracked black pepper and salt 
• 3/4 cup of mozzarella cheese
• 1/2 can of Ayam brand Saba flakes in EVOO (drain oil from Saba) 
• 2 tbsp of unsalted butter 
• 1 egg beaten 

Method: 

1. Peel and cut potato into chunks. Place potatoes into a pot and filled water to cover potatoes. Add a pinch of salt into water. Bring it to a boil and simmer till potatoes soften (use a fork to test if potatoes can be poke through). Drain potatoes on colander.  Add butter, a tsp of chicken powder and freshly cracked black pepper and mash until well mashed. 
2. Add in 1/4 cup of mozzarella, Parmesan cheese and milk into potato and mix well. Add in Ayam Brand Saba flakes and mix till combined. 
3. Butter the sides of a oven-proof dish or bowl. Pour in mashed potato mix and spread evenly in the dish. I made two portions with the above ingredients. Spread rest of mozzarella cheese on top. 
4. Preheat airfryer at 190deg for 5 minutes. Cover dish with aluminum foil and airfry for 7 minutes. Remove cover and continue to airfry till top is brown. Garnish with dried parsley leaves. Ready to serve! 😊

(You can bake this in oven if you don’t have an airfryer. Bake potatoes covered in preheated oven of 200deg for 8 minutes. Then uncovered and continue to bake till Cheese melt and top is brown.) 

Spaghetti Carbonara 🍝

Ingredients:

• 1/2 packet of pasta packet bought from supermarkets (about 250g) 
• 1/2-3/4 packet of cooking cream 
• 1 medium yellow onion (chopped finely) 
• 6 cloves of garlic (minced) 
• 300gSwiss Brown mushrooms (slice) 
• 400g Bacon (sliced into smaller pieces) 
• 2 beaten eggs
• 1/2 cup of grated parmesan cheese
• 2 tbsp butter

Directions:

1. Boil the pasta in a large pot of water with 1 tbsp of salt. Cook until al dente.
2. Whilst the pasta is cooking, cut the bacon into small strips and fry them in some oil until they turn crispy. Remove the bacon.
3. Crack the eggs into a bowl and beat until they become a consistent yellow mixture. Add on cheese, mix well and set aside.
4. Using whatever leftover oil from frying the bacon, add the butter and fry the onions, followed by the garlic.
5. After a few minutes, fry the mushrooms until they turn soft. Add the bacon and mix well. 
6. Add half packet of cooking cream. Add more cream if you prefer your sauce to be creamier.
7. Bring the sauce to a simmer and add pasta to coat well. Then off the heat. 
8. Let pan rest for half minute. Pour in egg mixture and keep stirring until the sauce is slightly thicken and achieve a smooth consistency. This step is important as the egg will become scrambled eggs if you’re not fast enough.
9. Season with salt and pepper to taste. Add more parmesan cheese if desired.

Happy Cooking!

Honey Char Siew Drumsticks 🍗

Honey Char Siew Drumsticks

Ingredients: 

3 big chicken drumsticks

Marinate: 

• 4 tbsp of Lee Kum Kee Char Siew Sauce 
• 3 tbsp of Lee Kum Kee oyster sauce 
• 2 tbsp of light soya sauce 
• 3 tbsp of sugar 
• 2 tbsp of honey 
• 1 tbsp of cooking wine

Method: 

1. Add 2 tbsp of salt to chicken drumsticks. Rub all over drumsticks to remove smell and scums. Rinsed always 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. 
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 210deg 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.