CHICKEN CLAYPOT RICE

Ingredients:

Rice  Ingredients:

1 cup Rice
1 cup Water
1/2tsp Knorr Savorrich Chicken Concentrated Seasoning

Other Ingredients:

2 Pieces Chicken Drumsticks
2 Pieces  Chinese Sausages
5 Pieces Dried Mushrooms  - soak until soften - Diced
4 Stalks Chicken Chye Sim
1tsp Knorr Savorrich Chicken Concentrated Seasoning
1/2tsp Chinese Cooking Wine
1/2tsp Dark Soy Sauce
Few Pieces of Ginger
1/2tsp Corn Flour
1tsp Raw Sugar
Pepper


Method:

1. Soak rice in one cup of water in the claypot for 30 minutes.
2. Wash and chop chicken drumsticks into smaller pieces.
3. Marinate chicken pieces with knorr savorrich chicken concentrated seasoning, chinese cooking wine, raw sugar, dark sauce, corn flour and slices of ginger. Set aside.
4. After 30 minutes of soaked rice, add in the rice seasoning into the rice, mix well and turn on the fire.
5. Add in the marinated chicken, diced mushrooms evenly over the top of the rice. Place the chinese sausages ontop of the chicken.
6. Cover the claypot and place over medium high heat for about 5 minutes, and then lower down the fire to the lowest setting. Cook for 30 minutes
7. When the rice is tender and the chicken is cooked, remove the chinese sausages.
8. Sliced the chinese sausages.
9. Blanch the green vegetables for few minutes in hot water.
10. Place the cut chinese sausages and vegetables over the claypot rice and garnish with scallions and serve hot.

Enjoy

AIR-FRIED ROSEMARY LEMON CHICKEN

Ingredients:

1 Fresh Kee Song Organic Lacto Whole Chicken from Redmart
1 stalk Fresh Rosemary
50gm Unsalted Butter
2 Lemon - Zest
2 tsp Lemon Garlic Powder
2 Cloves of Garlics
20ml Fresh Lemon Juice
Salt & Pepper to taste

Method:
1. Wash and clean chicken.
2. Combined butter, lemon juice, chopped garlics, chopped rosemary, lemon zest, lemon garlic powder into a bowl and mix well to combine.
3. Rub salt and pepper on the chicken including the inside the cavity.
4. Spread generously the mixture onto the whole chicken including the inside the cavity.
5. Insert 2 whole lemons and one stalk of rosemary into the chicken cavity.
6. Truss the chicken legs by bringing the twine back to the legs, and tie it off at the ankles.
7. Place the chicken onto the air-fryer grill. Air-fry for about 40 to 45mins until is cooked and golden brown.
8. Allow the chicken to cool before cut and serve.

Enjoy

DOUBLE-BOILED CHICKEN WINTER MELON SOUP

INGREDIENTS:

1 no. Kee Song Organic Lacto Whole  Chicken
1 Med size Winter Melon
3 lites of water
6 dried scallops (wash n soak in some hot water)
10pcs of red dates (wash)
handful of Wolfberries (wash)
Dash of salt


TO MAKE STOCK:

- Wash and clean the chicken.
- Chop chicken

into 4 big pieces.
- Bring 3 litres of water to boil and add in chicken, scallops, red dates. Allow to boil for 10 minutes and simmer over low fire for 45mins.
- after 45mins, scoop the chicken soup and the other ingredients including the cut winter melon into the prepared whole winter melon.
- Place winter melon into a big pot with a steamed rack.
- Steam the whole melon for another 30mins over low fire.
- Slowly bring out the winter melon from the pot and place on a serving plate.
- Serve hot to enjoy.


PREPARATION OF WINTER MELON:

- Stand melon on a flat surface.
Cut the top of the melon about slightly 1/4 in height.
- Scoop out seeds and pulp till wall about one inch thick.
- Discard the seeds. Cut the winter melon pulp into smaller pieces.

SARDINES TOMATOES QUICHE

INGREDIENTS


PASTRY CRUST :

80gm Salted Butter
35gm Fine Sugar
150gm All Purpose Flour
2 Egg Yolks

1. Rub cold butter with flour and sugar with our finger until crumbly.
2. Add in add in egg yolk, mix to form dough.
3. Transfer dough into cling wrap and chill in the fridge for an hour.
4. Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled. Dust the pastry a little and roll it out to just over 6 inches in dia and just under a ¼-inch thick removable-bottom fluted tart pan and trim the edges. Chill the pastry for 15 to 20 minutes in the fridge.
4. Dock the bottom of the pastry shell with a fork and bake it for  20 minutes, until just the edges are golden brown and the centre of the shell is dry looking.
5. Allow to cool completely before adding filling.


FILLING INGREDIENTS:

2 Canned of Ayam Brand Extra Virgin Olive Oil Sardines
2 Large Red Tomatoes - slice
3 Large Eggs - beaten
180ml Fresh Milk
Handful of Baby Spinach
Shredded Mozzarella Cheese
Salt and Pepper to taste

METHOD:

1. Layer the sliced tomatoes on the bottom of the baked tart shell.
2. Spread big chunks of Ayam Brand Extra Virgin Olive Oil Sardines over the tomatoes.
3. Whisk eggs in a bowl and add in fresh milk. Add salt and pepper to taste.
4. Pour the egg mixture onto the prepared tart. Lay few more slices of tomatoes and baby spinach and sprinkle shredded mozzarella cheese.
5. Bake in a preheated oven for 30mins at 180deg oven temp.
6. Serve hot and enjoy.

BLUE PEA FLOWER TAPIOCA KUEH

INGREDIENTS:

1Kg Fresh Grated Tapioca
33 pcs Dried Blue Pea Flowers
200ml Hot Water - to soak blue pea
120gm Fine Sugar
250ml Coconut Milk
290ml Water

200gm Fresh White Grated Coconut
1/2tsp Sea/Pink Salt


METHOD:

1. Soak dried blue pea flowers with 200ml hot boiling water for 1 hour, after an hour, drain and discard the blue pea flowers.
2. Squeeze out grated tapioca  water until slightly dry and put into a bigger bowl.
3. In another pot, add sugar together with **290ml water, coconut milk, blue pea flowers water, bring to simmer until sugar dissolved.
4. Pour the coconut liquid mixture into the grated tapioca. Stir and mix well.
5. Pour the mixture into a tray/plate and level it evenly.
6. Place few pieces of pandan leaves on top of tapioca mixture.
7. Put to steam on medium fire for about 45 to 50mins.
8. Once cooked, remove from wok and leave to cool for about an hour before cut into bite size and coat each piece with the steamed grated coconut.


**  While the tapioca steaming, prepare the grated coconut, sprinkle with 1/2tsp salt, place some cut pandan leaves on top of the coconut, steam for 5 to 8mins.