[cooking] Hand-shredded chicken on rice with garlic bits and Singaporean dark soy sauce

When you want to turn a chicken into a more sophisticated dish, this is what you can do. Instead of roasting or baking the whole chicken, steam it just like what I did here, and then wait until it cools and hand shred it and put it on a bowl of hot rice! The making…

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[cooking] Boneless Hainanese chicken with fragrance rice

There are actually several different styles of Hainanese chicken, including Thai, Hong Kong and my most favourite Singaporean style.   The chicken itself is pretty much the same, in terms of taste and making, but the only difference is the dipping sauce.  Singaporean Hainanese chicken rice comes with three dipping sauce - dark thick sweet…

[cooking] Ginger fried rice that warms you up in the winter

Ginger is one of the best natural remedy to help warming your cold body in the winter, you can either take a ginger foot bath or drink ginger tea, or enjoy a ginger fried rice.   To a lot of people, even some Asians, ginger has an overwhelming strong taste that you just can't swallow…

Hong Kong style Chicken pot-hot-pot (惹味濃汁雞煲火鍋)

People in Hong Kong love to improvise, especially on food.  Traditional hot pot comes in a pot of broth with raw ingredients to be cooked at table, and often some people thought the broth was too "monotasted" and came up with this brilliant idea of combining two local dishes into one.   Chicken pot or…

A clean way to marinate meats

|ziplog bags| the benefits of using ziplog bags to marinate your meat: - the best way to marinate the meat in and out thoroughly without having to physically touch it with your hands (this is particularly important to those who are bothered by housewife hands) - makes easier storage in the fridge and freezer -…