Today is my resting day. I was planning to make some dessert. That’s why I bought some fresh pandan leaves from supermarket. Yet, I checked my kitchen, there was 1 ingredient missing. So I decides to make pandan chicken instead.
1, To prepare marinade. 4 cloves of garlic, 3 red shallot, 1 small chunk ginger, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar and 1 tbsp coconut milk. Put all of them into blender and blend into paste.
2, Prepare chicken. I use chicken legs. So I need to remove the bone first. You can just use boneless chicken leg or chicken breast. So the chicken is about 400 g. Cut them into smaller pieces. Similar to size of my half palm or even smaller. Because later they will be fried. If the chicken pieces are too big, it will be easily for them to get burnt while the inside still remains uncooked.
3, Put all the chicken into a big bowl. Add in marinade. Marinate for 2 hours.
4, Wash pandan leaves. Make them a knot and put the chicken inside the knot. Just make sure chicken stays inside the pandan leaves. You can pin it with toothpick if you want.
5, Deep fry them in oil with low medium heat, till the chicken turns beautifully golden brown color. Pandan leaves will also be crispy. And your kitchen will smell incredible. 🙂
I wanted to try this soup for a long time. Now since that I have pressure cooker, I cannot wait any longer.
Prepare a coconut and half chicken.
- Wash chicken clean. In a pot, add in enough water. Put chicken in. Bring to boil.
- Rinse chicken under water to wash off all the dirt.
- Cut coconut open. Pour the coconut water out and scoop the fruit meat.
- Place chicken into pressure cooker. Add in coconut water and fruit, also add in 3 red dates and several ginger slices.
- Press the soup button.
- Soup is very fresh and sweet. I added in some goji berries and cook for another 20 mins.
No need to season at all.
Actually I think it tastes better without goji berries.
My husband likes this soup very much.
There is a kind of glutinous rice flour ball stuffed with red bean paste or pork floss called 青团 (Qing Tuan) in China. I love it very much.
And it looks like this:
Actually, I love almost all kinds of dessert made from glutinous rice flour. They taste very chewy. I love the texture and the flavor. Too pity, there is no Qing tuan here in Singapore. I only can eat them when I go back to China. Luckily, I found a desert very similar to Qing Tuan. And that is ang ku kueh. I’m very surprised I didn’t try it in the past 3 years. It’s still not too late to find them now. They taste very like Qing Tuan. Filling inside is a bit different. Ang ku Kueh has green bean paste, yam, peanut and coconut. And they have different colors. On the contrary, Qing Tuan only has one color- green. Because Qing means green in Chinese. Tuan means things in ball shape.
My husband is also a fan of ang ku Kueh, Which is very odd, because if he likes ang ku kueh, how come he never suggests me to try this dessert. And of course, he will always say: “I told you. I also bought some for you. You just don’t remember. ” Yo, dude. I may forget things sometimes. But when it comes to food, my memory will be super super good and I can remember super super clear. And the answer is NO! ! ! You didn’t even mention that you like ang ku kueh before.
Anyway, I found this video on YouTube. (My hobby is exploring all the cooking videos online of all cuisine. ):
And I tried it. Honestly, I don’t think my ang ku kueh turn out very good. A little softer than I expected. But they taste ok. My husband still likes them. One mystery about my ang ku kueh is that why the pattern and word on the mould disappeared while it was supposed to show on the ang ku kueh clearly. 😦
I guess I will need to improve it next time.
1. Cut 1 chicken breast into small chunks.
2. Put chicken pieces in a bowl. Add in 1 tablespoon chopped garlic, 1 tablespoon chopped ginger and 1 tablespoon chili powder. Mix well. Then marinate them for 20 mins.
3. Heat a pan on stove. Add in 1 tablespoon oil.
4. Fry chicken breast till golden brown. Set them a side.
5. In the same pan, fry 1 chopped onion till dark brown.
6. Cut in 1 chunk of butter. When butter melts, add in 1 1/2 tsp cumin seeds, 1 tsp clove powder, 1 tablespoon minced garlic and 1 tablespoon minced ginger. Sauté a bit.
7. Add in 1 small can of tomato purée ( 6 oz), also drizzle in salt and 1 tablespoon chili powder. Stir fry till tomato sauce becomes very condensed.
8. Add 100 ml coconut cream into sauce. Turn to low heat and keep stirring.
9. Put in fried chicken. Simmer for 5 mins.
I have to say it’s perfect to go with rice.
1. Chop 4 cloves of garlic, 2 red chili, a small chunk of ginger. Put them in a small bowl, add in 1 tsp oil, mix well.
2. Heat a pan on stove. Add in garlic, ginger and chili mixture. Also add in 1-2 tablespoon curry powder. Sauté till aromatic.
3. Put crab in the pan. Sauté for 1 min.
4. Pour in 400ml coconut milk and 1 cup water. Stir to mix.
5. Add in 1 tablespoon salt, 1 tablespoon sugar and 1 stalk lemon grass. Turn to low heat. Simmer for 10-15 mins.
6. Pour in 100 ml coconut cream. Bring to boil. And ready to serve.
The green curry paste I used was bought from supermarket.
1. Heat a little oil in the pan. Add in chopped ginger and curry paste. Stir fry till aromatic.
2. Pour in 1 small pack of chicken stock and 150 ml coconut milk. Stir well and bring to boil.
3. Add in chicken. I cut chicken into slices before cooking so they would be easier to be cooked.
4. Simmer for around 10 mins. Add in French beans, chopped onion and red chili. Simmer for another 3-5 mins.
5. Squeeze in a little lime juice before serving.
Perfect to go with rice or noodle!
My husband has been asking me to make mango sago for him. Today, we just bought some fresh and sweet mangoes. So I decided to make it today.
1. Boil some water in a deep pot. Then put sago in water. Heat with high heat for around 6-7 mins till sago becomes completely transparent.
2. Soak sago in cold water, which will make them more elastic and taste better. Then drain them.
3. Cut mango into small chunks. Place them in a bowl.
4. Place sago over mango.
5. Add in 2 tsp honey. And pour in enough milk or coconut milk.
Ready to serve.
My husband loves it.