Chicken & Egg Rice Bowl With Green Chili Sauce

These chicken thighs are tender and succulent, benefit from a quick brine. This comforting meal is easy to throw together, and perfect served over steamed rice with soft-boiled eggs, salted cucumber slices and a good dollop of my favorite green chili sauce. 

Chicken & Egg Rice Bowl With Green Chili Sauce

Ingredients

1 Kg (8 pieces) Boneless & Skinless Chicken Thighs
4 Cups of Water
¼ Cup of Kosher Salt
¼ Cup of Sugar
2 to 3 Tbsp of Peanut Oil

Green Chili Sauce
1/3 Cup of Peanut Oil
6 Green Chilies, seeded and finely chopped
4 Scallions, finely chopped
2 Cloves Garlic, finely chopped
½ tsp Sea Salt

Salted Cucumber
4 Kirby Cucumbers, sliced
½ tsp of Sea Salt

Steamed Rice (4 to 6 portions)
4 to 6 Soft-Boiled or Poached Eggs
3 Tbsp Light Soy Sauce
3 Tbsp Dark Soy Sauce


Method

Mix the water, salt and sugar until the salt and sugar have dissolved. Place the chicken thighs in a large plastic container. Add the brine over the chicken until it’s completely submerged. Refrigerate for an hour. Rinse the chicken and pat dry with paper towels.

While the chicken is brining, make the Green Chili Sauce:
Combine the green chilies, scallions, garlic, and sea salt into a medium bowl. Heat oil over high heat and pour into the chili mixture and mix well.

Salted Cucumber:
Combine the sliced cucumber with sea salt in a colander for about 10 minutes. Then squeezed the extra water from cucumber with paper towel.

Preheat the oven to 400˚F.

In a large skillet, heat oil over medium-high heat. Brown the chicken in batches if necessary until is brown and place in the oven for about 20 to 25 minutes. Let it cool slightly and chop into smaller pieces.

To serve, place a portion of chicken, egg, cucumber over steamed rice with some light and dark soy sauce, and green chilies with scallion sauce.

Serves 4 to 6

Stir-Fry Spicy Green Beans With Shrimp

A quick and tasty, Stir-Fry Spicy Green Beans With Shrimp recipe, perfect served with steamed rice.

Stir-Fry Spicy Green Beans With Shrimp

Ingredients

1 lb/454g Green Beans
¼ Red Onion, finely diced
2 Cloves Garlic, chopped
1 to 2 Red Chilies, finely chopped
1 tsp Chopped Ginger

120g Peeled Shrimps, chopped

1 Tbsp Dark Soy Sauce
1 Tbsp Light Soy Sauce
Freshly Ground White Pepper
Peanut Oil

About 1 Tbsp of Water

Sea Salt to taste

Method





Remove any strings from the edges of the green beans and top and tail them. Slice into short sections.

Heat 1 Tbsp of oil in a wok over a medium to heat. Add the green beans and stir-fry over a medium heat for about 6 minutes, or until they are cooked and tender, with slightly puckered skins. Remove and set aside.

Heat 1 Tbsp of oil in the wok over a medium heat. The add the onion, garlic, chili, ginger and stir-fry until fragrant. Crank the heat to high and toss in the shrimps, quick stir and mix in the green beans, follow by the dark and light soy sauce, water, adding pepper and sea salt to taste. Serve immediately with some steamed rice.

Fish Congee

Congee or rice porridge is a simple comfort as it best, and traditionally served as breakfast throughout Asia with some side dish. For this recipe, I have flavored the rice porridge with fresh red snapper fillet, ginger, soy sauce, and sesame oil. To complete the congee, top it with some freshly chop scallions and coriander.

Fish Congee

Ingredients

½ Cup of Long-Grain or Jasmine Rice
6 to 7 Cups of Water or Chicken/Vegetable Broth
300 g Fish Fillet (I used Red Snapper), sliced
1 Tbsp Light Soy Sauce
2 tsp Chinese Rice Wine
1 Tbsp Sesame Oil
1 Tbsp Finely Sliced Ginger
2 Stalk Scallions, chopped
3 Tbsp Chopped Coriander
Freshly Ground White Pepper
Sea salt to taste

Method

Boil the rice with water in the rice cooker according to the manufacturer’s instructions.

When the congee is cooked. Transfer it into a large pot. Bring it to a boil and mix in the ginger, fish slices, and season with light soy sauce, rice wine, sesame oil, pepper and sea salt. If the congee is too thick, adjust with additional water or chicken broth. Once the fish is cooked, switch off the heat, and serve the congee warm with scallions and coriander.

Homemade Soy Milk & Grass Jelly Drink

Homemade Soy Milk & Grass Jelly Drink

Ingredients

300 g Soybeans, soaked overnight
14 Cups of Water
3 Pandan Leaves
Sugar Syrup to taste
1 Block/Piece Grass Jelly, shredded

Method

Blend the soybeans with 4 cups of water. In a large pot, combine the soybean mixtures, pandan leaves and the rest of the water. Bring it to a boil and simmer for about 30 minutes. (With the cover open)

Let the soybean milk cool slightly and strain through a muslin cloth. Then return the soy bean milk to a boil again. Simmer for another 20 minutes.

Serve the soybean milk warm or cold with sugar syrup and some shredded grass jelly.

Stir-Fry Rice Vermicelli With Vegetables

This is a homely rice vermicelli recipe, packed with vegetables and seasoned with lots of freshly ground white peppercorns. A quick and healthy meal, full of fresh flavors, and I'm sure to become your family's favorite.

Stir-Fry Rice Vermicelli With Vegetables

Ingredients

1 Packet/454g/16oz/1 lb Rice Vermicelli, soak according to manufacture’s instructions and drain well


4 Tbsp Peanut or Vegetable Oil


4 Cloves of Garlic, peeled and chopped
1 Yellow Onion, peeled and diced
1 Medium Size Cabbage, shredded
2 Large Carrots, shredded

¾ to 1 Cup of Chicken or Vegetable stock


2-3 Tbsp Light Soy Sauce


1 Tbsp Freshly Ground White Peppercorns
Sea Salt to taste



Garnish
4 Omelet, thinly sliced
2 Red Chiles, sliced
2 Scallions, sliced



Method



In a large wok over medium heat, mix in the oil and cook the garlic and onion until light golden in color. 
 Turn the heat on high, toss in the cabbage follow and softened rice vermicelli. Use a tong and spatula to stir-fry, then add chicken or vegetable's stock and season with soy sauce, pepper, and salt. When the rice vermicelli almost dry, mix in the carrots. Continue to stir-fry until all the ingredients are well mix and the carrots are just cooked, and adjust the seasoning with sea salt. Serve warm with omelet, red chilies, and scallions.

Serves 6 to 8

Prawn Sambal

Prawn Sambal-Sambal Tumis Udang


Ingredients

400 g Peeled Prawns
1 Medium (200 g) Red Onion, halved, sliced
40 g Tamarind Paste mix with 125 ml Water
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste
5 Tbsp Peanut Oil

Sambal Paste
25 (25g) Dried Chilies, cut into smaller pieces
1 Medium Yellow Onion, peeled and coarsely chopped
2 (50 g) Shallots, peeled, chopped
2 Fresh Red Chilies, seeded and chopped
1 tsp Roasted Shrimp Paste (Belacan)

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with yellow onion, red chilies, shallots, shrimp paste and blend until they become a paste.

Heat oil and cook the sambal paste on moderate to low heat. Cook until the sambal is fragrant. Then add the slice red onion. Give it a quick stir and mix in the tamarind mixture and season with sugar and salt.

Add the prawns into the sambal mixture; stir briefly until the prawns are cooked. Serve the prawn sambal at room temperature with steamed rice.

ABC~Apple, Beet And Carrot Juice

Beetroot juice tastes great, but it's even better juicing it together with apples and carrots. This wholesome combination is refreshing, sweet with a hint of earthy flavor.

Apple, Beet, And Carrot Juice

Ingredients

2 Fuji Apples, quartered
1 Large Beetroot, scrubbed and quartered
About 20 Carrots, scrubbed

Method

Juice all the ingredients in the juicer. Serve chilled.

Makes 2 Cups