Cooking for the in-laws

Bussum- Holland at 4 degrees. Escaping the dark and windy autumn in our little apartment. The in-laws are coming over for dinner today and the theme is “zoutloos” which means “no salt” in English.  I am excited to take up this honor of challenge, hoping to surprise them with some bursting flavours from Asia..(so what can it be?)

Bussum Havenstraat

Dinner Menu

  • Singapore style Hainanese Chicken Rice
  • Spatchcock Garlic Butter and Lemon Thyme Chicken
  • Sides : Mango Salad with Tomato in Balsamic Vinegrette

Recipe for Hainanese Chicken Rice

For this dish, I am grilling the spatchcock chicken in an oven. Typically, the chicken is either blanched in boiling water or roasted. But I thought of giving a twist by turning it into a “GARLIC BUTTER AND LEMON THYME CHICKEN” instead. And I found an easy way to grill the chicken by spatchcocking ! Spatchcock is another term to me as “butterfly” – a simple process by removing the bone of the chicken to flatten the bird and this way, it allows cooking much simpler! There are lots of videos online on how to spatchcock a chicken, so I am skipping that step here.

Ingredients 
- 1 whole chicken 
- 2 spring Onions 
- 1 thumbsize knob of ginger 
- 2 cloves of garlic
- 2 cups of jasmine rice
- 1 dash of sesame oil 
(you can add salt for seasoning, but I am skipping it for this theme)
Spatch cock a bird
Spatchcock a Chick, keep bone and fats
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Make stock from the bone and add one ginger and 2 stalks of spring onions
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Saute chicken fats
Minced ginger and garlic
Mince 1 small thumbsize ginger and 2 cloves of garlic
Saute
Add minced garlic and ginger to chicken fats in pot
Add rice
Add rice to sauted garlic, ginger and fats
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Give a good stir
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Add sesame oil
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Add chicken stock
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Cover and simmer for 10 minutes
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Fluffy rice done!
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Wala

 

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Comfort food

stewed radish in mala sauce

Reminiscing myself roaming on the streets of Shanghai China on a dry winter day , aroma filled with pots of brewing stewed dishes with variety of  radishes, beef tripes, intestines and many more. I’m craving to be drowned by the spices with tastes of mild peppery and tingling sensation from the Sichuan red peppers which work perfectly well with the radishes. You can literally throw in anything you like into this dish or cook with whatever leftover you have inside the fridge to make it into a light  snack, or even a steamboat base. Goes well with fluffy white rice. Yums!

Ingredients

1 daikon radish, sliced to about 3cm thick 
12 tau pok, cut into half triangle
1 pkt of fishball
2 tbsps of broad bean paste 
1 tbsp of red chilli oil
1 cube of fermented beancurd
2 fresh red chilli padi
5 dried chilli
2 tbsp of sesame paste
2 tsps of sichuan red peppers
1 cube of vegetable stock
1 litre water 
2 tbsps of corn oil

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Direction :

Mix broad bean paste, red chilli oil and fermented beancurd
In a large skillet, pour in 2 tbsps of oil
Fry  paste mixture with chillis (both dried and fresh) with low fire for 3 minutes
Add 1 litre of water 
Bring to a boil 
Add daikon radish, tau pok and fish ball
Simmer for about 30 minutes 
Add sesame paste and serveWhatsApp Image 2017-10-18 at 09.02.32