Singapore Chicken Rice

I’ve always, always loved this dish….from the time I first set foot in Singapore on a Christmas Eve years ago.My friends and I promptly went to a hawker center on Scotts Road the next day for my first taste of this Singaporean staple in the Lion City.

The origins of Singapore Chicken Rice goes all the way to Hainan, China.  Immigrants from that Chinese province brought it with them when they settled in the British-occupied Singapore.

Over the years,I’ve experimented with several recipes using different cooking methods but this is the best I’ve found.  It comes closest to what you will get in Singapore. Youngest Sister asked me for a recipe a couple of days after I cooked this particular one and the feedback was great.  I hope you’ll try it too.

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Hainanese Chicken Rice

Chicken:

1 whole 3 lb. chicken

10 c. water

2 tablespoons fresh, grated ginger

2 cloves garlic, peeled

1 whole spring onion

1 tsp. salt

Bring all the above ingredients to a rolling boil.  Turn heat to low and simmer for 40 minutes.  Leave the pot covered throughout.  Remove chicken and allow to cool.  Debone the chicken carefully and slice chicken with the skin on.  Arrange on a plate with sliced cucumbers and tomatoes.

Rice:

2 c. long-grain rice, washed and drained in colander for about 10 minutes

2.5 tbsps. cooking oil

5 finley chopped shallors

5 cloves garlic, chopped

4 c. chicken broth

Heat oil in a wok, add the shallots and stir fry for a minute or two.  Add the garlic and cook another minute.  Add rice and stir fry for 3 to 4 minutes or until the rice is well-coated with oil.  Carefully add the chicken broth. and salt to taste.  Bring to a boil, reduce heat, cover and simmer until the rice is done.

Dipping Sauce:

1/4 c. soy sauce

3 tbsps. finely chopped ginger

1/2 tsp. sesame oil

Mix all ingredients.

Serve chicken with a serving of the rice, a bowl of the chicken broth topped with sliced green onions and the dipping sauces of sambal and the soy sauce mix.

Arroz con Pollo 1 (Chicken with Rice)

 

I have so many recipes for Arroz con Pollo which I still have to try.  This is a dish which most every Hispanic country calls their own.  Quite surprising to see how many different versions there are out there. There must be a different version for every country Spain colonized through the centuries.

I’m contemplating starting  a kitchen experiment of the different versions of Arroz con Pollo I can find.  Then I’ll decide which one I’ll adopt for my own.

Let’s start with this Cubano version.  The rest of the recipes just have to wait…until I get back to Colorado from visiting family in the Philippines. Continue reading “Arroz con Pollo 1 (Chicken with Rice)”

Masakan Indonesia: Nasi Goreng

We’ve all heard of this popular Indonesian dish at one time or another.  Before living in Jakarta for a short duration, my idea of Nasi Goreng was what’s called “Java Rice” – a bright orange-colored rice dish usually served with barbecued chicken at a popular Philippine chain of restaurants called Aristocrat.

Of course, when you find yourself in the land of exotic spices and heady, fragrant smells and scents,  you have to try the real thing, the thing the locals eat on a regular basis – streetfood.

I love streetfood.  I will take it anyday in any country, even if it landed me in a hospital once.  Oh, but that’s another story…maybe for another day. Continue reading “Masakan Indonesia: Nasi Goreng”

Everyday Paella

I’m calling this an Everyday Paella because the ingredients are just things I normally have in my pantry.  No special bomba rice, no seafood.  I omit shrimps in the recipe owing to my crustacean allergy.  Although, we did have a shrimp gambas to go with this, just so Spouse was happier with this simple paella.

Continue reading “Everyday Paella”

Bibingkang Galapong

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It’s Christmas everywhere and in the Philippines no other treat says Christmas more than this rice cake.  It’s available year round in most places.  During the Christmas season, churches everywhere will have vendors setting up shop in the wee hours of the morning.  These vendors will be selling  bibingka or puto bumbong and cooking them right in their stalls.  The Catholic faithful who hear the early morning novena mass before Christmas all flock to these stalls for their bibingka.  It makes a perfect breakfast with your coffee or hot cocoa.

The best way to cook these cakes is in shallow pans made of clay  lined with banana leaves set up over hot coals with more live coals on a movable tin cover to cook the top.  My version is oven-baked for convenience.  This was my first time to make this and I was not all that impressed by how it turned out.  When I took it to my mom’s for merienda however, they all liked it.  Youngest Sister even said the only thing missing was the distinct smell when you cook something over live coals….something we always called “charcoal smell.”

The toppings may not be readily available.  The salted duck’s eggs can be homemade but it will take a couple of weeks to cure.  The Filipino quesong puti is similar to the Mexican queso fresco or queso blanco.  The Philippine version uses carabao’s milk and thus,  richer.  As for the coconut milk, there’s nothing like fresh since it has a natural sweetness you can’t get from canned coconut milk.  If you are in a pinch, use cow’s milk or the canned/powdered coconut milk. Continue reading “Bibingkang Galapong”