Pinoy Food | Free Filipino Food Recipes » Asian Cuisine

Hainanese Chicken Rice

noemi — Thu, 26 Aug 2010 18:57:57 +0000

Dear readers,

Let me share this simple recipe which I am sure you will enjoy cooking.

Ingredients:

For chicken:

12 cups water

4 fresh ginger, peeled and sliced

1 teaspoon salt

3 cloves garlic, peeled

1 whole chicken

2 tablespoons sesame oil

2 teaspoons soy sauce

For rice:

2-3 cups Jasmine rice

Vegetable oil

3 cloves garlic, minced

1 fresh ginger, peeled and sliced

6 cups reserved stock from boiling chicken

2 tablespoons sesame oil

1/2 teaspoon salt

2 tomatoes, sliced

2 cucumbers, sliced

Procedure:

For chicken:
1. Bring 12 cups of water with ginger, salt and garlic to a boil in a large pot.
2. Put chicken in the boiling water and let it simmer for 5 minutes.
3. Turn off the heat, cover the pot and let the chicken cool for 20 minutes.
4. Repeat the boiling and cooling process one more time.
5. Set chicken aside when cooked and tender.
6. Remember to reserve the chicken stock for the rice.
7. Plunge the chicken into ice-cold water for 5 minutes to prevent over cooking and to tighten its skin.
8. Brush on a mixture of sesame oil and soy sauce on the chicken, then let it cool at room temperature.

For rice:
1. Wash rice thoroughly and drain.
2. Heat vegetable oil in a pot and fry garlic and ginger until golden brown.
3.Add the drained rice and fry for 3 to 4 minutes before pouring in 6 cups of chicken stock and adding sesame oil and salt.
4. Cook the rice uncovered until the broth is absorbed.
5. Finally, cover the pot tightly and reduce the temperature until the rice is cooked.
6. Cut the chicken into pieces, then serve over the rice and garnish with tomatoes and cucumbers.
7. Add chili sauce or other spices to taste.

The Satay and Hainanese Chicken Rice recipes are just simple tastebud teasers to give food lovers an idea of what the annual food festival has to offer. After savoring a preview of what Chinese cuisine-infused Singaporean food is all about, expect a bigger culinary feast in next year’s Singapore Food Festival.

Log on to www.YourSingapore.com for more information. ——————

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Satay

noemi — Thu, 19 Aug 2010 07:27:47 +0000

Dear readers,

I am sure you want to learn recipes from other countries. One of my favorite Singapore dish in the 2010 Singapore Food Festival is Satay. It is skewered barbecued meat, usually chicken (Satay Ayam), beef (Satay Lembu) and mutton (Satay Kambing), dipped and eaten with a delectable peanut sauce. Satay originated from Indonesia but also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.

INGREDIENTS

For satay:
1/2 cup soy sauce
1 large onion, chopped
1 stalk lemongrass, minced
1 tablespoon peanut oil
1/2 teaspoon turmeric
2 cloves garlic, minced
1 1/2 teaspoons brown sugar
1 fresh ginger, peeled and sliced
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 kilo chicken or beef, sliced into 2-inch portions
Bamboo skewers

For peanut sauce:
1/2 cup salted roasted peanuts
1 medium onion, chopped
1 clove garlic, minced
1 stalk lemongrass
Vegetable oil
1 cup coconut milk
1/2 cup peanut butter
1 teaspoon brown sugar
2 teaspoon dried tamarind, soaked
1 teaspoon salt

PROCEDURE
For satay:

1. Make the marinade by mixing soy sauce, onion, lemongrass, peanut oil, turmeric, garlic, brown sugar, ginger, cumin, salt and pepper in one large bowl.

2. Coat sliced meat with marinade. Keep marinated meat inside the refrigerator overnight.

3. To keep bamboo skewers from burning while barbecuing, soak them in water an hour before inserting them into the meat,

4. Thread 4 to 5 pieces of marinated meat through the soaked skewers.

5. Cook over hot coals with a barbecue grill. Turn meat frequently and brush with the leftover marinade until the meat is cooked.

For peanut sauce:

1. Put peanuts, onions, garlic, and lemongrass in a blender and grind to your preferred consistency.

2. Saute the mixture in vegetable oil for 5 minutes while stirring frequently, and then mix in the coconut milk.

3. Bring to a boil.

4. Add the peanut butter, brown sugar, dried tamarind and salt.

5. Let it simmer for 2 minutes, and then serve with slices of cucumber and onion.

Log on to www.YourSingapore.com for more information.

——————

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Traditional Braised Duck

noemi — Tue, 20 Jul 2010 04:51:26 +0000

Dear readers,

During the Singapore food festival 2010, I had the pleasure of meeting the Heavenly chefs (Mr Sin Leong and Mr Hooi Kok Wai of Dragon Phoenix and Red Star Restaurant) to showcase three very authentic and old school Cantonese dishes not popularly found today in menu menus like the Shunde Wild Pheasant , the Deep Fried Golden Pearls and a good old traditional braised duck. These recipes are not for beginners but of course you can try them.

Origin of the traditional braised duck

In Canton province of China, during festivals such as Cheng Ming, harvesting, etc., people used to gather in the ancestral hall to celebrate and thanks their ancestors for blessings given.

On such occasions, foods such as roast duck, roast meat, chicken etc., were brought as offerings. After some prayers, all these foods were placed into a big pot and stewed into a pot-luck delicacy where people gather around sharing the joy of the occasion.

Such practices initiated the creation of the famous Cantonese Dish “Peng Cai”. The “Traditional Braised Duck” is one of these “Peng Cai” dishes which uses duck as the main ingredient.
Besides offering a harmonic combination of textures and flavors, this dish has a symbolic cultural significance as it symbolized unity and the sharing of joy. In the 40s, this dish was “migrated” together with a group of Cantonese immigrant into Singapore and became a popular dish in Chinese banquets.

In the Philippines, we also get to eat Braised duck in our Chinese restaurants. You will see here in the cooking method why one needs to order duck dishes a day in advance.

Ingredients:

1. Fresh Duck 1 number (approx. 2kg)

2. Dried Oysters 12pcs (soak in water to rehydrate, pan-fry)

3. Preserved Vegetables 125g (soak in water to rehydrate, slice into 12 pcs)

4.Red Dates 12pcs (rinse with water, remove seeds if any)

5. Roast Meat 12pcs

6. Shitake Mushroom 12pcs

7. Dried Orange Skin 1pc (approx. 5g soak in water to rehydrate, fine Julian cut)

8. Water 2kg

9. Rock Sugar 1pc (approx. 30g)

10. Hua Diao Wine 40g

11. Salt 10g

12. Soya Sauce 100g

13. Cooking Oil 3kg

14. Ginger 1pc (approx. 30g, smashed)

15. Spring Onions 2 stocks

16. Dried Bay Leaves 2-3pcs

17. Dried Amomum Fruits 2-3pcs (also known as cardamnon)

18. Star Anise 2pcs

19. Cinnamon Stick 1pc

20. Cornstarch 2 tbsp

21. Water 50ml

Cooking Method:

1. Clean duck (ingredient 1) with water, cut duck open from back, apply soya sauce evenly on the duck (ingredient 11), set aside, ready for use.

2. Heat up a wok of oil (ingredient 13) bring temperature between 180°-200° C, deep-fry the duck till golden brown.

3. Place whole duck into a large casserole, rinse duck in water to remove excess oil.

4. Strain away excess water, add ingredients 8-11, and ingredients 14-19 into duck.

5. Place duck into steamer and braise duck for 2hrs. till soft; thereafter, remove back & breast bone.

6. Place ingredients 2-7 into duck.

7. Place duck back into the steamer and braise duck for another 45mins.

8. Thereafter, flip casserole on to a big plate, drain off juice into a bowl, and remove casserole.

9. Pour juice into cooking pan, heat up to reduce the juice into sauce, thicken with corn starch, pour sauce on duck before serve.

Check for the Makansutra Master Classes during the Singapore Food Festival 2010.

Credits: Makasuntra Culinary Master classes ——————

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Kilawin na Isda or Kinilaw

noemi — Sat, 16 Jan 2010 09:30:09 +0000

Dear readers,

In Philippine Food and Life (released by Anvil Publishing in 1992), Gilda Cordero-Fernando narrates of an Ilokano group who, during the Spanish period, were part of the crew English navigator Thomas Cavendish’s ship. Right after the sailors threw all the intestines of a goat into the sea, the Ilokano assistants dived into the sea for their kilawin — dipped or cooked in bile sauce or broth. The chronicler, who was ignorant of what the Pinoys were preparing, described the dish as “a disgusting mess.”

Not only goats, which is believed to be a good source of protein and calcium, however, may be made into kilawin. Beef, carabeef, fish, shelfish, including octopus are also popular options.

(Sources: Alegre, Edilberto N. and Fernandez, Doreen G. “Kinilaw: A Philippine Cuisine of Freshness.” Bookmark Inc.,1991;Cordero, Gilda Fernando. “Philippine Food and Life.” Pasig City: Anvil Publishing, 1992)

Kilawin na isda is so easy to prepare too.

Here are the ingredients:

1/2 kilo tuna or lapu-lapu fillets cut into 1 inch cubes
1/2 cup of coconut cream (check Extract coco milk)
1/2 cup kalamansi juice
1 1/2 cup vinegar
1 onion, sliced
1 onion, diced
4 slices of ginger, sliced
1 head garlic, minced
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
3 chili peppers, sliced into halves
salt and pepper

Preparation

1. Cut the fillets into 1 inch cubes. Season with salt and pepper.

2. Add the vinegar and chill for a 2 to 4 hours.

3. Drain the fish.

4. Add the onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice. Mix well.

5. Add the coconut cream. Serve cold.

It’s simple but it just takes more preparation time cutting all those ingredients. ——————

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Sambal Goreng Udang (Chilli Prawn)

noemi — Fri, 31 Jul 2009 06:38:10 +0000

Dear readers,

Here is a recipe shared by Singaporean Chef Veni Knight

Ingredients

500gm large prawns, remove heads and veins but leave shells intact
2 tbsp of chilli powder (You can easily buy these at the supermarket)
2 large onions, sliced
Salt to taste
3 tbsp cooking oil

Method
1. Mix prawns with chilli powder
2. Heat oil in the wok
3. Add the prawns and stir on high heat
4. When the prawns have all turned red, stir in the onions
5. Let the onions soften slightly before putting the fire out
6. Serve hot
——————

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Nonya Bak Chang: Singapore-Style Dragon Boat Festival Dumplings & Babi Asam: Spicy Pork in Tamarind Sauce

lauren — Wed, 22 Jul 2009 14:31:17 +0000

Dear readers,

Click here to go directly to the Video link

Watch the 35 minute video as she demonstrates two recipes: Nonya Bak Chang and Babi Asam. She interspersed her cooking tips as she demonstrated the recipe. The recipe is a bit complicated to cook but you will learn some asian cooking tips just by watching the video. Now if you want to experiment, go ahead. The sweet potato dumplings taste so good.

Cooking Tips

1. Saute with a nice gentle sizzle not too loud sizzle . Chinese stir fry cooking involves high sizzle but not Peranakan.

2. Cook by smell.

3. Most peranakan dishes boil pork, slice it for that even look, then stir fry it

4. When boiling sweet potato, keep water for soup stock

5. Metal masher is better to use for mashing sweet potatoes

6. Don’t put less in a traditional dish. If rich foods are cooked in its right richness, you tend not to eat a lot.

7. This food should not be eaten every day. In the old days, it was eaten once a year.

8, Enjoy food three times a month. Rest of the month, eat plain like steamed fish or plain rice. When you cook for guests, the point is how to impress them. Cook really yummy for guests.

9. Coriander powder is important in Peranakan cooking. Never buy powder form. Toast the coriander in the over oon14for 10 to 15 minutes but stir every 5 minutes. It has to smell cooked but not burned.

10. To prevent spillage on the floor, use a mixing bowl three times the size that that you would need.

11. the smaller the pot the better. Deep fry is about how high the oil is.

12. When eating in a restaurant, feast with your eyes, your smell and lastly, the taste

13. Drain/dry the meat before cooking so that there is no water layer that prevents spices from reaching the meat.

Here are the recipes demonstrated by Violet Oon.

Held to commemorate a hero of ancient China, the Dragon Boat Festival is celebrated in Singapore with thousands of pyramid-shaped glutinous rice dumplings and a Dragon Boat Race. The poet Ch’u Yuan drowned himself in protest against injustice and corruption. It is said that rice dumplings were cast into the water to lure fishes away from the body of the martyr. This act is remembered by the eating of “chung”, glutinous rice dumplings. Dried lotus and pandan leaves flood the markets a few days before the festival on the fifth month of the lunar calendar as the dumplings are wrapped up tightly in these leaves. The steamed glutinous rice encloses a variety of fillings from pork to mushrooms, red beans, chicken, and mung beans. The Peranakan version isa delicious variation. In the past, lotus leaves were not as a vailable so Peranakans used the gigantic fragrant pandan leaves to wrap their bak chang. In addition to the traditional ingredients of diced pork, Chinese mushrooms and preserved melon was added to the local recipe by the Baba Chinese. The new recipe also includes pounded coriander seeds and lots of sugar.

Nonya Bak Chang: Singapore-Style Dragon Boat Festival Dumplings

INGREDIENTS FOR THE RICE

1 1/2 kg glutinous rice
4 tablespoons water
1/4 teaspoon salt
A few drops of blue food coloring from the Bunga Telang

METHOD

1) Pick through the glutinous rice and discard the transparent grains. These are plain rice grains. Wash well 2 to 3 times. Soak 3/4ths of the grains overnight in water.

2) Color 5 cups of tap water in blue with about 6 to 7 drops of food coloring. Or boil about 1/4 cup of dried Bunga Telang flowers in about 2 cups of water for 2 minutes. Drain and cool. Soak the remaining rice grains in this water. You may want your dumplings to be more blue so soak about 1/2 of the rice grains in the blue water.

3) Drain the rice grains and place int he steamer. If the holes are too large, line the bottom with a piece of cloth. Mix the two types of rice grains. Steam over high heat for 1 hour.

4) In the meantime, mix the water with the salt. After the rice has been steamed for 20 minutes, lift the lid of the steamer and sprinkle 1 tablespoon of water over the rice. Mix it well with the rice.

5) Cover the lid and repeat this twice til the water is used up. The dumplings should be formed and folded in the pandan leaves while the rice is still warm. If it is cold, it will not bind well.

THE FILLING: Kueh Kledek Nonya

Sweet Potato Dough

350g glutinous rice flour (3 elephants) – 1 rice bowl
2 to 3 tsp rice flour
800g sweet potatoes, steamed and mashed with 1 tbsp sugar
2 eggs
1/2 tsp salt
1/4 to 1/2 cup water to mix to a firm dough

Sieve the 2 flours and add mashed sweet potatoes, salt, eggs, and water to mix well. Keep aside.

Filling

1 kg belly pork without the skin
200 g preserved winter melon, diced
10 dried mushrooms, soaked til soft, drained, squeezed dry and diced
5 tbsp lard or oil
60g garlic pounded til fine
200g shallots, pounded
1 tsp salt
300g to 350g sugar
1 1/2 tbsp white pepper powder
4 tbsp dark soya sauce
6 tbsp toasted pounded coriander seeds

To fry

2 lt vegetable oil

METHOD

1) Boil the pork for 30 to 40 minutes in enough water to cover. Cool and dice. Keep the water.

2) Fry garlic and shallots in the oil, add pork, sugar, salt, pepper, and soya sauce. Fry well and add mushrooms, melon, sugar, pepper, salt, and cook for 30 minutes. Add coriander, stir well, turn off heat. Cool and store in the fridge. This can be done a day ahead.

3) Fill the sweet potato dough with the filling and deep fry over medium high heat til the sweet potato dumplings are golden brown and float to the surface.

TO WRAP THE DUMPLINGS

Watch this video demonstration

15 large pandan leaves. These are only available in markets just before the festival. Otherwise, you will have to order them from your favorite vegetable stall.
1 recipe of filling
steamed glutinous rice
a roll of raffia

METHOD

1) Traditionally, the dumplings are formed into the shape of a pyramid with a three-sided base. If you follow the illustrations, you cannot go wrong. You have to pack the dumpling so that the glutinous rice is very firm. For those who just like the flavor, line the bottom of the casserole with pandan leaves, top with some fillings and cover the glutinous rice. Pack it down very tight, top with pandan leaves, an dsteam.

2) Purists will have to do it the right way. Tie 17 raffia strings measuring about 40 cm long together on a pole.

3) Trim both ends of each pandan leaf. fold it over to form a pocket. Place about half a handful of glutinous rice in the pocket and spread it out to form a hollow. Fill the hollow with the filling and fold the top over using your other hand to push both sides in.

4) Fold the two sides of the leaf over the dumpling and cut off the excess leaf. Tie with raffia to secure. Trim off the leaves to form neat parcels. When all the dumplings are formed, remove from the pole and plait the end of the strings together.

5) Boil for 2 hours, remove and hang to dry. The dumplings are usually eaten the next day and can keep for up to 4 days outside the fridge. If you like them hot, just steam them again before eating.

Babi Asam: Spicy Pork in Tamarind Sauce

INGREDIENTS

500g to 700g belly of pork
5 tbsp vegetable oil
1 1/2 tbsp pounded salted soya beans (taucheo)
2 tbsp tamarind pulp – about 50 g
3 cups water
1/2 tbsp dark soy sauce
8 nos green chillies, slit lengthwise from the stalk til the end
5 nos red chillies, slit lengthwise from the stalk to the end
A pinch of salt, to taste
1 to 2 tbsp sugar (optional and to taste)

Rempah (Spice Mix)

5 nos candlenuts (buah keras), washed and rdained
20 nos shallots, peeled
1 tbsp shrimp paste (belacan)

METHOD

1) First, prepare the spice mix. Grind all the ingredients together til you get a semi fine paste.

2) Cut the pork into bite-sized cubes. Heat a frying pan til hot, add the oil and when it is hot, add the rempah and stir-fry til fragrant and the oil exudes. This will take around 5 minutes.

3) Lower to medium heat and to prevent burning, sprinkle a little water on the spice mix, add the salted soya bean paste and the meat. Stir-fry well for 3-5 minutes.

4) In the meantime, mix the tamarind pulp with the water and knead well to extract the juice. Discard the seeds and pulp.

5) Add the tamarind water and dark soy sauce to the pork mixture.

6) Boil and simmer til the liquid is reduced by half.

7) Add the 2 types of chillies and continue simmering for 20-30 minutes til the pork is tender. Taste, and if you like, add salt and sugar and simmer for another 5 minutes til cooked through.

Serve with steamed rice as part of a Peranakan meal.——————

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Babi Pongteh (Braised Pork with Salted Bean Paste)

noemi — Tue, 21 Jul 2009 01:53:20 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I hope you will indulge me with a few recipes the next few days. These are Peranakan dishes shared to me by the Singaporean chef in the ongoing Singapore Food Festival. You can read more about my food adventures at Multi-Cultural Gastronomic Experience in Singapore and Opening Day at the Singapore Food Festival. Just to give you a background, Peranakan culture reflects Singapore’s Multi-cultural landscape. Peranakan is a cultural juxtaposition between the Chinese and Malay or Indian and Malay resulting in a colorful and multi-faceted culture from history to costumes and jewelry. Just like us, Filipinos, our food is multi-cultural as well , heavily influenced by the Spanish, Chinese, Malay, Indian, American and many more. This Babi Pongteh recipe reminds me of our local Humba . In Humba, we use salted black beans but in the Babi Pongteh, it is Salted Bean Paste. I got to taste the salted bean paste and it is not as salty as the salted black beans for Humba. Try buying the salted bean paste at your local Chinese grocery stores. Here is the recipe developed by Shirley Tay.

Serves 10

Ingredients
Pork Belly (cut into pieces approx. 5cm) 2kg
Shallots 500g
Garlic 300g
Salted Bean Paste 200g
Dark Soya Sauce for colour
Sugar 100g
Oil 150ml
Water 1½ litres
Chicken Cube 1 no.

Methods:
1. Blend the shallots, garlic and salted bean paste together.
2. Heat up the oil in a pot.
3. When oil is hot, add in the blended mixture of shallots, garlic and salted bean paste and fry until fragrant and slightly golden brown.
5. Then, add in the pork belly and dark soya sauce and continue frying until the pork is evenly coated.
6. Add in enough water just to cover the pork belly and stir in seasoning. Simmer for 1 hour or until the pork is tender.
7. The dish is ready to serve hot with steamed rice.

Note: This is the original recipe of Shirley Tay, a Nyonya chef at the Swissotel Merchant Court.
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Ayam Buah Keluak (Chicken Stewed with Black Nuts)

noemi — Mon, 20 Jul 2009 02:39:51 +0000

Dear readers,

You can download Shirley Tay’s recipe here.

And if you are in Singapore, you might want to try out the 100 dishes at the Longest Peranakan buffet slated for July 26, 2009.

Here is another variation from Violet Oon

Ingredients
1 chicken, cut into 16 pieces
100g minced pork, with a little fat
30 Buah Keluak Nuts, soaked for 2 days, scrubbed well, crack open the shells, remove the flesh
½ cup vegetable oil
1 stalk lemon grass (serai), crushed and left whole
1 to 2 handfuls of tamarind, mixed with 4 cups water, knead and strain, keep the juice
Salt – about 1 tsp
Sugar – about 1 to 2 tsp

Spice Mixture
6 candlenuts (buah keras)
20g fresh galangal (lengkuas), peeled and sliced roughly
½ thumb length fresh turmeric (kunyit)
12 fresh red chillies, peeled and sliced roughly
1½ tbl shrimp paste (belacan)
200g shallots, peeled and sliced roughly

Method
1. To make spice mixture, peel turmeric just before pounding as the colour stains badly. Clean lemon grass and bruise with the back of a chopper.

2. Pound candlenuts, galangal, turmeric, chillies, shrimp paste and shallots in the order. (If processing in a blender, put all ingredients in, leaving shallots to the last, and blend to a rough paste.)

3. Soak the tamarind in water and knead well. Drain the juice, keep the juice and discard the seeds.

4. Place wok over high heat till smoke exudes. Put in the oil and when hot, add the lemon grass and fry till fragrant before adding the pounded spice mixture and stir-fry over medium heat for about 6 to 8 minutes and the pounded bits turn slightly crinkly.

5. Add the chicken and stir fry briefly. Add enough tamarind water to just cover the chicken and add the stuffed Buah Keluak and salt and boil till the sauce chicken is tender and the gravy is slightly thick golden dark brown. Add sugar and extra salt to taste.

STUFFED BUAH KELUAK
Finely pound the Buah Keluak flesh and mix in the pork and about ½ tsp salt and a bit of sugar. Stuff the mixture back into the nut shells.

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