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As promised, this is the second part to my Sydney updates. The second lot of friends we had over for dinner were Kaye and Yina with with their respective partners. Kaye and I go way back. We’ve known each other since high school, after I “saved” her ex-boyfriend 🙂 . We then went to college and uni together. Over the years we’ve drifted apart due to our lifestyles and distance. However, since relocating to Sydney, we’ve rediscovered this friendship all over again. 

 

Being a very asian crowd, I opted for a classic Malaysian/Singaporean favourite – Hainanese Chicken Rice. Although the dish is a “one pot – all done” sorta dish, it requires a bit of time and effort when preparing it. Trust me though, the meal is worth every ounce of effort put into it! 🙂

 


Soup:

Ingredients:

  • Chicken frame
  • Onions
  • Carrots
  • Celery

Method:

  • Bring a pot of water to boil. Add chicken frame and allow it to boil for a few minutes. This will allow all the crap to come out from the frame. 
  • Bring a kettle to boil. Throw the whole pot of water away and give it a good wash. Run chicken frame under cold water to stop the cooking.
  • Place all ingredients into the pot and bring it to the boil. Cover the lid and place on lowest heat. Allow soup to boil over low heat for a few hours. 

 

Hainanese Chicken:

Ingredients:

  • A whole chicken or chicken pieces (drumsticks, chicken wings, chicken breasts)
  • Spring onions, cut into half inch pieces
  • Garlic, crushed and peeled
  • Ginger, slices into think slices
  • Soy sauce
  • Oyster sauce
  • Salt, pepper and sugar
  • Shaoxing wine
  • Container of ice water
  • Cucumber, sliced thinly for serving

Method:

  • Place chicken in a large container and marinade with all the ingredients (except for the ice water and cucumber). Leave for a few hours. 
  • About 1-2 hours before dinner, cook the chicken. 
  • Place a bucket with ice water on the side. Bring soup to boil over medium-high heat. 
  • Blanch the chicken, 1-2 minute at a time, a couple of times, carefully lifting it in and out of the pot, try not to bruise the skin. 
  • Remove the chicken and dunk in cold water. This is so the flesh stays firm and the skin is sealed. 
  • Drain soup into another pot or ladle out as much of the stuff as possible. Bring it to a boil and leave it to boil for a couple of minutes. This is because you’ve previously blanched raw chicken in the soup so some of the impurities would have gotten in. Giving the soup a good boil will help minimize the risk of salmonella. 
  • Now, put all chicken pieces into the pot, cover the lid, turn off the heat and leave it for an hour. Make sure that chicken pieces are fully submerged in soup. 

Rice:

Ingredients:

  • 3 cups of rice, washed and drained well
  • 4.5 cups of chicken soup
  • Big knob of butter
  • Garlic, crushed and peeled
  • Ginger, sliced thinly
  • Salt, to taste

Method:

  • Heat a wok on high heat, add butter and melt. 
  • Add garlic and ginger. Fry till fragrant. 
  • Add rice and give it a good toss. Season with salt according to taste.
  • Place everything into a rice cooker and top with chicken soup. Cook. 
  • When rice is done, remove lid and allow it to evaporate a little. This will allow rice to be grainy and less soggy. 

Chilli Dip:

Ingredients:

  • Ginger, big knob (about 2-3cm) – sliced
  • 2 cloves of garlic
  • Spring onion, just the white part – sliced
  • Red chillies – a mixture of chilli padi and red chillies
  • Salt and sugar, to taste
  • Little bit of chicken soup

Method:

  • Place all ingredients into a blender/food processor (or use a pestle and mortar). Give it a good whisk. 

Serving:

  • Arrange chicken pieces and cucumber slices attractively on a large plate. Sprinkle some spring onion on top.
  • Serve with rice and dipping sauce.

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Last week, Ryan showed me this online cooking demonstration video teaching how to make roasted chicken drumlets. The recipe looked really interesting and he said he wanted to make it if he had a chance to. Hhhmm…since I had chicken wings in the freezer (which I was still trying to figure out what to do with), I decided I’d make it instead. Mine here has been modified to fit whatever ingredients I have at home. Finger lickin’ good are the only words to describe them! Easy to make, time efficient and so very tasty! 🙂

Ingredients:

  • Chicken wings
  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • Fresh tarragon
  • Roasted sesame seeds
Method:
  • Mix balsamic vinegar, honey, soy sauce and a couple of sprigs of tarragon leaves together in a large bowl.
  • Put chicken wings into a large freezer bag then pour the marinade into the bag with the chicken. Massage the chicken well and leave it to season for 2 hours. 
  • Preheat the grill. Line a tray with foil and arrange chicken wings. Grill till brown and cook.
  • In the meantime, place marinade into a saucepan and simmer over medium heat till it thickens. Roast sesame seeds for garnishing.
  • Remove chicken wings from grill and brush with thickened sauce. Sprinkle with sesame seeds and tarragon leaves. Plate and serve. 

 

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When Alan went back to Penang for holidays, he spent a lot of his free time watching cooking television programmes. This recipe was inspired by the program “License to Grill”. Nice, simple and delicious. Give it a go if you are having a barby…especially you tasmanians out there as we are not gonna be having many sunny afternoons left!

BBQ Drumsticks

Ingredients: 

  • Tarragon
  • White wine
  • Lemon juice
  • Lemon zest
  • Garlic
  • Shallots
  • Salt, pepper, sugar
  • Drumsticks

Method: 

  • Season the drumsticks with the above ingredients for at least 2 hours. 
  • Score the drumsticks.
  • Place drumsticks on barby and grill it. As you grill, baste the drumsticks with the seasoning so as to ensure the meat doesn’t become dry.
  • Plate up when cook.

Tarragon White Wine Sauce

Ingredients:

  • Butter
  • Tarragon
  • Lemon juice
  • Salt, pepper
  • Water
  • Corn flour

Method:

  • Place above ingredients into saucepan and allow it to simmer over medium heat. 
  • Allow liquid to reduce to half the original amount. Mix corn flour with a little cold water and add into sauce to thicken it.
  • Serve with drumsticks.

 

 

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Instead of roast turkey, I made roast chicken for christmas dinner. Personally, I’m not a fan of turkey. I find the meat a bit too tough for my liking. Krystal mentioned that in US there’s this new thing they make for christmas. A turkey is stuffed with a duck and the duck is then stuffed with a chicken. It is then roasted and served. I thought this was pretty cool. Who knows, I might give it a go next christmas! 🙂

Ingredients: 

  • A whole chicken
  • Fresh rosemary, finely chopped
  • Fresh tarragon, finely chopped
  • Lemon juice
  • Butter
  • Salt and pepper
  • 1 green apple
  • 1 onion
  • 1 lemon

Method: 

  • Preheat the oven to 160C. Wash the chicken.
  • Combine melted butter, tarragon, rosemary, lemon juice, salt and pepper together.
  • Spread the inside of the chicken with a little of the butter mixture. Rub the chicken with salt and pepper.
  • Cut apple, onion and lemon in half. Stuff the chicken with it. 
  • Spread the butter mixture all over the chicken.
  • Place in oven and bake. Constantly turn the chicken over to allow it to brown evenly. Bask it with the butter mixture occasionally.
  • When chicken is cook, remove from oven. Allow it to rest for awhile. Remove the stuffing from inside. Carve and serve. 

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ayam percik – pre-grill, originally uploaded by pearlyn83.

ayam percik – post-grill, originally uploaded by pearlyn83.

ayam percik, originally uploaded by pearlyn83.

Selamat Hari Raya Aidilfitri to all my Muslim friends! To those who do not know, Hari Raya Aidilfitri also known as Hari Raya Puasa literally means Fasting Day of Celebration. This is because during the month before Hari Raya – the Ramadan month, it is compulsory for Muslims to fast from dawn to dusk. Hence, at the end of the month, they celebrate by gathering with family members and friends to feast together.

I’ve mentioned in my previous post that during the Ramadan month, many food bazaars will pop up all over the place, selling delicious food. Last time, one of my favourite and a must every time I visited the bazaars was Ayam Percik – a Malaysian East Coast specialty. It’s a Malay style chicken which is marinated in a spicy coconut gravy and traditionally BBQ-ed over charcoal. Yum!

This is a long overdue post. During the Ramadan month, Krystal was tempting me for days with photos of Ramadan bazaars posted in various blogs, making my mouth water and craving getting stronger daily. I couldn’t control my craving any longer, hence decided to create my own Ayam Percik. Our friends (Duy and Jeeuk) invited us over to his place for dinner – but instead of them cooking, I was to cook there. Since Jeeuk missed nasi lemak a lot, I made sambal and served it with coconut rice.

    Ingredients:

    • Chicken Maryland
    • 2 Teaspoons Tamarind Pulp
    • Lemon Grass,(bruised)
    • 1 Cup Water
    • 1 Cup Thick Coconut Milk
    • 1 1/2 Tablespoons Sugar
    • Salt to Taste

    Marinade:

    • Salt
    • Sugar
    • Chili Powder
    • Turmeric Powder

    Spice Paste:

    • Candlenuts
    • Garlic
    • Dried Chillies, soaked in Hot Water
    • Red Chillies
    • Ginger
    • Shallots

    Method:

    • Mix the marinade, combine with the chicken and season overnight.
    • Chop the spice paste ingredients and blend finely.
    • Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes. Add water and cook for another 3 minutes. Add coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
    • Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.

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    steam garlic chk, originally uploaded by pearlyn83.

    Krystal enjoys blog surfing in her free time and stumbled upon this blog where the lady made steamed chicken with ginger and chinese sausages (or more commonly known as lup cheong). She kept going on and on about how tasty it looked and in the end I decided to give it a go. However, all except for myself in this house are not fans of ginger hence I had to modify and replace it with garlic. To be honest, the taste was just like normal steamed chicken. I actually thought the lup cheong would give it some sorta extra “kick” but that was not the case. One good thing though, the steaming yielded a big bowl (about 2 1/2 cups ) of pure chicken stock, of which I stored for future use.

    Ingredients:

    • Chicken Maryland
    • Chicken wings
    • Bok Choy
    • Chinese sausages (lup cheong)
    • Soy sauce
    • Salt
    • Chinese cooking wine (Shaoxing jiu)
    • Pepper
    • Fried shallots, for garnishing

    Method:

    • Wash and season chicken with seasoning. Set aside for at least 2 hours.
    • Fill a wok with hot boiling water. Place chicken into a deep dish. Slice lup cheong into thin slices and arrange on top.
    • Place dish into wok, cover and steam for 20-30 minutes. Open the wok cover occasionally to refill with water and to release steam.
    • After 20 or so minutes, remove dish from wok. Arrange bok choy on top and steam it again till cook.
    • Garnish with fried shallots and serve hot.

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    I’ve been working extra hours the last week or so due to the financial year end, hence Alan was left with dinner preparations. He went to the supermarket clueless as to what to prepare for dinner, and it was only as he browsed he came up with this dish. He was going to use cream to make a sauce but didn’t buy any as he thought we had a bottle at home. Only after he came home did he realise it had gone rotten! So at the last minute he came up with this coulis. I honestly felt the coulis was a better choice over a creamy sauce as it brought out the juiciness and tenderness of the chicken breast.

    Ingredients:

    Chicken Breast:

    • Salt
    • Ground black pepper
    • Lemon juice

    Coulis:

    • Sun-dried tomatoes
    • Parsley
    • Chives
    • Lemon juice
    • Salt and pepper

    Salad:

    • Salad mix
    • Feta cheese
    • Balsamic vinegar

    Method:

    • Preheat oven to 200C.
    • Wash chicken breast. Rub both sides with salt, black pepper and lemon juice. Set aside
    • Heat pan with butter, sear chicken breast on both sides till a bit brownish.
    • Line a baking tray with aluminium foil. Place chicken breast and bake in oven till cook.
    • Mince coulis ingredients together and mix it with salt, pepper and lemon juice in a bowl.
    • Toss salad mix, feta cheese and about 1 tbsp of balsamic vinegar together.
    • Lay out salad on a serving plate. Spoon coulis onto plate, remove chicken from oven and place on top of coulis. Serve hot.

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