Chicken Rice

Recipe by: Amy Beh (http://kuali.com/recipes/viewrecipe.asp?r=2052)

Prep Time: 40 min
Cook Time: 50 min
Serving Size: 4

Tools: Blender, rice cooker, pot, saucepan

Ingredients:
For the rice:
3 cups (600g) Thai fragrant long grain rice
2 tbsp chicken skin with fat
2 tbsp water
2cm piece ginger, lightly smashed
2 cloves garlic, lightly smashed
1–2 tsp salt or to taste
3½ cups or enough reserved chicken stock (or water with 1 tbsp chicken stock powder added to it)
2 pandan or screwpine leaves, shredded and knotted

Pak Cham Kai (Chicken steeped in stock):
1 whole chicken
Enough water (for boiling)
1 thumb-sized piece of ginger, crushed
4–5 cloves garlic, peeled and lightly smashed
1 tsp salt

Chilli garlic sauce for dipping:
10 fresh red chillies
2cm piece ginger
4 cloves garlic
1/4 tsp salt
Juice of 2 calamansi limes
2 tbsp reserved chicken stock

Ginger sauce for dipping:
75g ginger
6 cloves garlic
1/2 tsp salt
Juice of 2 calamansi limes
2 tbsp preserved chicken stock
Light soya sauce for chicken
1½ tbsp garlic oil
1½ tsp sesame oil
5 tbsp light soy sauce
1½ tbsp sugar or to taste
3 tbsp water

Garnishing:
Fresh coriander leaves
Sliced spring onion
Sliced cucumber

Steps:

1. To prepare the rice, wash it in several changes of water until the water runs clean and clear.
2. Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until oil is released from the fat.
3. Add ginger, garlic and fry well. Remove and discard the chicken fat then add in rice and salt to mix. Stir fry briskly for 1–2 minutes.
4. Transfer all the ingredients into an electric rice pot.
5. Add water or chicken stock and pandan leaves. Cook until rice turns dry and fluffy. Stir through just before serving.
6. To prepare the chicken, bring enough water to boil in a large pot. Put the chicken into the pot. Lower the heat and cook for 10–15 minutes uncovered. Turn off the flame and cover the pot. Allow the chicken to cook for 20–25 minutes.
7. Remove the chicken from the pot and immerse it in a basin of cold water for 5–6 minutes.
8. Next, take the chicken out of the basin of cold water and drain on a colander to dip dry before cutting up into serving pieces.
   
9. Arrange in a serving plate and garnish with spring onion and coriander leaves and cucumber slices.
10. To prepare the chilli garlic sauce, blend all sauce ingredients in an electric blender.Adjust seasoning by adding salt and sugar to taste. Use immediately or store in a sealed jar until required.
11. For the ginger sauce, combine all the ingredients in an electric blender and whiz. Serve immediately or store in a sealed jar until required.
12. Next, combine all ingredients for the light soy sauce in a small saucepan. Heat the mixture until the sugar dissolves then set aside to cool before use.

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I decided to modify the above recipe due to my hunger one evening.

Recipe by: SH

Prep Time: 20 min
Cook Time: 20 min
Serving Size: 2

Tools: Blender, rice cooker with steamer tray, saucepan

Ingredients:
For the rice:
3 cups of jasmine rice
*3 cups of chicken stock
1" piece ginger, lightly smashed
1 tbs of minced garlic
2 tbs of fried shallots

For the chicken:
2 pieces chicken breast; cut into 2" slices
1/4 cup of light soy sauce
2 tbs of minced garlic
2 stalks of green onion

Chilli sauce for dipping:
1 tbs of sambal oelek
1 big lime
4 tbs of water

Ginger/Soy sauce for dipping:
2" piece ginger
4 tbs of minced garlic
4 tbs of light soy sauce
1/4 cup of sesame oil
1½ tbsp sugar
2 cups of chicken stock

Garnishing:
1 stalk of green onion

Steps:

1. Cut green onions into 2" parts and use it to marinade chicken along with light soy sauce and garlic for 10 min.
2. Dissolve 3 chicken bouillon cubes in 5 cups of boiling water to prepare chicken stock.
   
3. Wash rice.
4. Add all ingredients for rice in the rice cooker and stir well.
5. Drain all juice from chicken marinade.
6. Arrange chicken pieces into steamer tray (comes with rice cooker).
7. Start cooking rice and chicken together in rice cooker.
   
8. For chili sauce, mix all the ingredients together and stir well.
   
9. For ginger sauce, blender ginger and garlic. Use chicken stock for better blending.
10. Combine all ingredients in a saucepan and bring mixture to a boil.
11. Garnish and serve.
    
12. Chow time!
    

Hokkien Mee (Prawn Noodle Soup)

Recipe by: SH

Prep Time: 1 hr
Cook Time: 1 hr
Serving Size: 4

Tools: Strainer, blender, pots, pan, egg slicer

Ingredients:
1 packets of rice noodles
1 small packet of beansprout
2 lbs of shrimps (shell-on, head-on)
1 lbs of pork ribs
6 shallots
1 bulb of garlic
2 tbs of oil
8 eggs
8 tbs of fried red onions

Shrimp Marinate:
1/2 cup of light soy
2 tsp of white pepper
1/2 tbs of chili powder

Seasoning:
1/2 tbs of chili powder
1/2 tbs of msg
1/2 tbs of sugar
1 tbs of salt

Steps:

1. Soak rice noodles in water.
   
2. Boil shrimps in 2 quarts of water for 15 min. Keep broth.
   
3. Let it cool. Shell shrimps and keep both shells and shrimps.
4. Devein and halve shrimps.
5. Marinate shrimps.
   
6. Blend all shells and thicken broth with another 2 quarts of water.
7. Remove shallots and garlic skins.
8. Blend shallots and add it to broth.
9. Add pork ribs and all seasoning to broth.
   
10. Cook broth for 45 min.
11. Cook rice noodles for 20 min (or per packet instructions). Strain.
    
12. Cook beansprout for 3 min. Strain.
    
13. Boil eggs for 20 min. Slice them with an egg slicer.
    
14. Heat up 2 tbs of oil in a pan and stir fry the shrimps for 5 minutes.
15. Serve broth with noodles. Top it with shrimps, egg slices, beansprout, and fried red onions.

Char Koay Teow (Fried Flat Noodles)

Recipe by: SH

Prep Time: 30 min
Cook Time: 30 min
Serving Size: 4

Tools: Wok/Pan

Ingredients:
1 packet of flat rice noodles
20 shrimps, shell-off, devein
2 chinese sausage (sliced)
4 eggs
1 small packet of beansprout
4 tbs of minced garlic
1/2 cup of oil

A:
3 tbs of dark soy sauce
4 tbs of fukien rice wine
2 tbsp of salt
1 tbsp of sugar
3 tbs of sambal oelek
1 cup of water

Steps:

1. Mix ingredients A in a bowl.
   
2. Cook the noodles in a pot of water for 15-18 min.
3. Strain and mix oil in the noodles to avoid sticking. Leave 4 tbs of oil for frying.
   
4. Heat up a wok/pan with 1 tbs of oil under high heat.
   
5. Once the oil is hot, add 1 tbs of minced garlic and fry till golden brown.
6. Add in 5 shrimps and 10 slices of chinese sausages. Fry for one min.
7. Add in beansprout and noodles, portioned for one serving.
8. Mix them around and add in 4 tbs of the flavoring mixture in Step (1).
9. Continue stir fry the mixture for 2 min.
10. Crack an egg into the mixture, leave for 5 seconds, and continue stir frying for another 2 min.
11. Serve the fried noodles on a plate.
12. Repeat for the rest of the 3 servings.

Note:
High heat and fast action are strictly required. Please don't burn yourself or the house. Airing the house during/after cooking is highly recommended.

Curry Mee (Curry Noodles)

Recipe by: http://www.malaysianfood.net/recipes/recipecurrymee.htm

Prep Time: 1.5 hrs
Cook Time: 1.5 hrs
Serving Size: 4

Tools: Pots

Ingredients:
1 lb yellow egg noodles [chow mein noodles]
1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
1½-2 lb shell-on fresh shrimp or prawns [parboiled & allowed to cool]
1½ lb fresh cockles [blanched & shelled] [Substitute: canned cockles] [optional]
3 to 4 pieces dried cuttlefish [reconstituted & sliced] [Substitute: fresh squid] [optional]
½ lb blood cake [cooked pig's blood], cut into 1-inch cubes [optional]
1-1½ lb boneless chicken breast or thighs [cooked & shredded]
1 lb firm tofu or soy bean curd [fried & cut into 1/2 inch slices]
½ lb deep fried tofu [tow pok, tao pok, tau foo pok or tofu pok], halved or quartered
½ cup peanut or vegetable oil
3-4 lemongrass stalks, lightly bashed
2 cans coconut milk
6-8 cups water [less water for thicker soup]
6 cups chicken stock
3 tbsp palm sugar [Substitute: dark brown sugar]
salt
15 shallots or small red onions
5-6 tbsp, or to taste chili paste
2 tbsp coriander powder
2 tbsp lemongrass, chopped
10 peppercorns

[Items in italics to be ground or blended]

Ingredients for pan-roasted Chili Sauce :
1 cup peanut or vegetable oil
1 inch piece belacan, also spelt belachan or blacan [dried shrimp paste]
8 large cloves garlic
½ cup Dried Shrimp [Udang Kering]1 cup chili paste

[Items in italics to be ground or blended]

FYI : This noodle soup dish is 'Penang' Curry Mee. Elsewhere [KL/Spore], it is often mistakenly called 'Curry Laksa' - which is altogether a different noodle dish in Penang called 'Laksa Lemak' or sometimes 'Laksa Siam'.

Steps:

To Prepare pan-roasted Chili Sauce :

1. Using a mortar & pestle or blender, grind garlic, dried shrimp and chili paste
2. Heat wok on high, add peanut or vegetable oil, add ground paste, belacan, stir-fry, then bring to a rapid boil
3. Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
4. Immediately pour the pan-roasted chili paste into a small bowl, set aside

To Prepare curry mee:

1. Using a mortar & pestle or blender, grind shallots, chili paste, coriander powder, lemongrass and peppercorns into a paste
2. Shell the parboiled shrimp and reserve the shells and shrimp heads. Set the peeled shrimp aside for garnish
3. Using a blender or food processor, blend the shells and heads with 2 cups of water
4. Strain well through a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine
5. In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from paste - be careful not to burn!
6. Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well
7. Add palm sugar and salt to taste
8. Bring slowly to a boil, then add the rest of the coconut milk, mix well
9. Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock
10. Stir well, bring slowly to a boil once again, reduce heat to gently simmer for 20-30 mins [to avoid curdling], stir often
11. Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving
12. To serve - add to each individual serving bowl, bean sprouts, thin rice noodles [meifun] and yellow egg noodles [chow mein]
13. Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu
14. Pour piping hot soup over, ladling some fried tofu slices and blood cake cubes
15. Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste!

Cook's Note : If you like your Curry Mee soup more 'lemak' i.e. richer in coconut creaminess - add more coconut milk, and if you prefer it less 'lemak', add additional chicken stock or water.

Penang Assam Laksa

Recipe by: SH

Prep Time: 30 min
Cook Time: 1 hrs
Serving Size: 4

Tools: Pots

Ingredients:
A: Soup Base
3 cans of 15oz mackerel in brine (Chicken of The Sea)
1/2 cup of tamarind paste (sour)
1 big red onion
1 stalk of lemongrass
2 tbs of chili powder

B: Garnish
Cucumber (shredded)
Pineapple (small cubes)
Mint (leaves)

Staple:
1 packet rice stick

Steps:

1. Keep the brine from cans of mackerel. Clean out the bones from each of the mackerel. Place the brine and mackerel meat into a cooking pot.
2. Add water to tamarind paste and extract the tamarind flavored water into the same cooking pot. Repeat until the amount of soup base desired. The amount of tamarind diluted controls the sourness of the soup.
3. Blend onions with 1 cup of water and add it to the pot.
4. Tie up (knot) the lemongrass stalk and add it to the pot.
5. Once the mixture has boiled, cook for another 45 minutes on medium heat.
6. Flavor to taste with salt and add the chili powder.
7. Cook the rice stick in a new pot of boiling water for 20 min.
8. Serve noodles in bowl, pour in soup, and garnish it.