Steam Mushroom Chicken – Home recipe

Ingredient:

• 6 Chicken drumstick / thigh
• 4 Shiitake mushroom (soak until soft and sliced)
• 2 Tbsp Goji berry

Marinade sauce:

• 2 inch Ginger slice (Julienne)
• 2 Tsp Corn starch
• 2 Tbsp Oyster sauce
• 4 Tbsp Soy sauce
• 4 Tbsp Cooking wine
• 2 tsp Sesame oil
• 1/2 tsp salt
• 1/2 tsp pepper

Method:

1. Marinade chicken with marinade sauce about 30 minutes.
2. Top with sliced Shiitake mushroom and Goji berry.
3. Steam about 15 minutes or until cook.

Portuguese Egg Tart – Everyone can made recipe

Portuguese egg tart or “pastel de nata” is one of my favorite egg tart. It is a traditional Portuguese custard pastry that with crème brûlée-like consistency custard caramelized in a puff pastry case.

Ingredients:

• 1 sheet puff pastry (375 g)
• 6 egg yolk
• 150g caster sugar
• 2 tbsp cornflour
• 680 ml full fat milk
• 2 tsp vanilla extract

Method:

1. Dissolve the cornflour with milk. Strain into saucepan.
2. Mix sugar, egg yolk, and vanilla extract into milk mixture.
3. Cook the mixture with medium heat. Stir until thicken.
4. Set a side to cool and cover with cling wrap to prevent skin.
5. Pre-heat the oven to 200ºC.
6. Roll out the puff pastry onto a clean work surface lightly dusted with flour. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices.
7. Put one each in muffin pan cup, push the pastry straight down in the center of the dough spiral with your thumb .
8. Use the thumb to flatten the pastry against the bottom of the cup, up its sides and the corner of the cup.
9. Fill the pastry with custard until 3/4 full.
10. Bake for 20-25 minutes, or until the custard is bubbled and golden brown.

Hainanese Chicken Rice – Chef Saimon Recipe

Hainanese Chicken Rice is one of the Malaysian and Singaporean most favorite food which origin from Hainan, China. It is original called Wenchang chicken (文昌雞) at Hainan, being well known at Southeast Asia by migration of Hainanese during old time. Today, Hainanese Chicken Rice become one of the famous dish in Malaysian & Singaporean cuisine. It can be found at Malaysian & Singaporean restaurant all around the world. Hainanese Chicken Rice very popular at Thailand too where it is called khao man kai (Thai: ข้าวมันไก่), literally meaning ‘oiled rice chicken’.

Hainanese Chicken Rice always be my choice for lunch especially during the busy working hour at Malaysia. Hot fragrance chicken rice with juicy and tender sliced chicken together with bowl of hot chicken soup. Special made chili sauce and thick soy sauce always the best match for Hainanese Chicken Rice.

Ingredients for Hainanese Chicken:

• 1 Whole Free Range Chicken
• 1 slice of Ginger (1cm thick)
• 2 Spring Onion stalks
• 3 tsp sea salt
• 1 tbsp sesame oil
• 1 tbsp light soy sauce

Method for Hainanese Chicken:

1. Marinade chicken with sea salt for 30 minutes and wash off.
2. Boil a large pot of water that enough to cover the whole chicken. Fill the chicken with spring onion stalks and ginger slice.
3. Method A: Poach the chicken in boiled water for 5 minutes and then soak for 10 minutes with heat off. Take out the chicken and reboil the water. Put in the chicken in boiled water again and soak for another 10 minutes with heat off. Take out the chicken and dry. Wipe the chicken with sesame oil and light soy sauce. Sliced and served.
4. Method B: Poach the chicken in boiling water for 10 sec then take out. Repeat at least 3 times so that the skin becomes tender. Poach the chicken in low heat around 20 minutes. Sliced, pour over sauce, garnish with chopped spring onions or coriander and serve.

Ingredients for Pour over Sauce:

• 2 tbsp light soy sauce
• 2 tbsp sesame oil
• 1 tsp sugar
• 3 tbsp chicken stock

Ingredients for Chicken Rice:

• 2 cups of Rice (wash and soak for 20 minutes and then dry it)
• 1 tbsp butter (or chicken fat)
• 2 cloves of Garlic (finely diced)
• 2 tsp of Salt
• 1 Pandan Leaf (knotted)
• 1 slice of Ginger (1cm thick)
• 2 1/2 cup chicken broth

Method for Chicken Rice:

1. Melt the butter. Saute the garlic and rice with salt until dry.
2. Add in chicken broth from chicken poaching. Transfer to electric rice cooker. Cook the rice with ginger and knotted pandan leaf.
3. Stir the cooked rice and serve.

Ingredients for Chicken Soup:

• Chicken broth from poaching the chicken
• Chinese Sour Vegetable (cut into large chunks)
• Salt & Pepper (to taste)

Method for Chicken Soup:

1. Boil the chicken broth from chicken poaching with Chinese sour vegetable.
2. Season with salt and pepper.

Ingredients for Chili Sauce:

• 4 fresh Red Chillies
• 2 cloves of Garlic (finely diced)
• 1 tbsp of Ginger (2mm thick)
• 1 tbsp of Calamansi Juice (or Lime Juice)
• 1 tsp of Caster Sugar
• 1 tbsp of Chicken broth
• 1 tsp of Chicken Oil
• Salt (to taste)

Method for Chili Sauce:

1. Grab a mortar and pestle.
2. Pounding chilies, garlic and ginger until consistency. Transfer the paste into a bowl and add in boiled oil. Stir in Calamansi juice, sugar and chicken broth. Season with salt and serve.

Ingredients for Ginger Sauce:

• 2 tbsp of Ginger (finely diced)
• 1 clove of Garlic (finely diced)
• 1 tbsp of Spring Onion (finely sliced)
• 1 tbsp of Chicken broth
• 1 tsp of Chicken Oil
• Salt (to taste)

Method for Ginger Sauce:

1. Grab a mortar and pestle.
2. Pounding ginger, garlic and spring onion until consistency. Transfer the paste into a bowl and add in boiled oil. Stir in chicken broth. Season with salt and serve.

Banana Cake – Edmonds Cookbook recipe

Ingredients

• 125 g butter
• 3/4 cup sugar
• 2 eggs
• 1 cup mashed bananas
• 1 teaspoon Edmonds baking soda
• 2 tablespoons hot milk
• 2 cups Edmonds plain baking flour
• 1 teaspoon Edmonds baking powder

Method

1. Cream butter and sugar until light and fluffy
2. Add eggs one at a time, beating well after each addition
3. Add mashed banana and mix thoroughly
4. Stir soda into hot milk and add to creamed mixture
5. Sift flour and baking powder together
6. Stir into mixture
7. Turn into a greased and lined 20 cm round cake tin
8. Bake at 180°C for 50 minutes or until cake springs back when lightly touched
9. Leave in tin for 10 minutes before turning out onto a cooling rack
10. The mixture can be baked in two 20 cm round sandwich tins at 180°C for 25 minutes
11. When cold ice with Lemon or Chocolate Icing or dust with icing sugar
12. The two cakes can be filled with whipped cream and sliced banana.