Archive for April, 2014

Singapore Chicken Rice – A small batch

chicken rice

aka Hainanese Chicken Rice

This recipe looks and sounds deceivingly simple. But like many Asian dishes with more than a few ingredients and lots of steps, it’s well worth the effort.

Chicken
2 chicken breasts, with skin and bone
2 inches fresh ginger, sliced
2 green onions, cut into sections
1 teaspoon sesame oil
kosher salt

Rinse chicken well
season generously with salt
place the chicken and stock in a pot and fill with cold water to cover by 1 inch
add ginger, green onions, and sesame oil
bring the pot to a boil over high heat, then immediately turn the heat to low to simmer
cook for about 20 minutes
immediately plunge cooked chicken breasts into an ice and water bath (this keeps the chicken moist and tender)

Reserve the poaching liquid

Rice
1/2 tablespoon oil
2 cloves garlic, grated
1 inch fresh ginger, grated
1 cup long-grain, uncooked
1 cup chicken stock (use poaching liquid)
1 teaspoon sesame oil
salt

Wash the rice, exchanging clean water until it runs clear
allow rice to soaked in cool water for 10 minutes
drain the rice
heat oil over medium-high heat
add the ginger and the garlic and fry until fragrant (be careful not to burn the)
add drained rice and stir to coat with oil
cook for approximately 2 minutes
add the sesame oil, mix well
add 1 cup of reserved poaching liquid
add salt and bring to a boil
immediately turn the heat down to low, cover, and cook for 15 minutes
remove from heat and let sit, with lid still on for 5-10 minutes more

While your rice is cooking, remove the chicken from the ice bath
separate meat from bone and rub with the sesame oil
carve the chicken for serving

Chili sauce
squirt of lime juice
1 tablespoon reserved chicken poaching liquid
1 teaspoon sugar
1 tablespoon sriracha chili sauce
1 cloves garlic
1 teaspoon fresh grated ginger
1 tablespoon soy sauce

Combine in a blender or food processor until smooth

Serve with chili sauce, soy sauce, cucumber slices, and a bowl of hot broth, garnished with cilantro and scallions

April 29, 2014 at 12:44 pm Leave a comment

Chocolate Chip Cookies for One

chocolate chip

Got a craving for warm, gooey, fresh-out-of-the-oven cookies, but you don’t want to share? This is another one of those over-the-top pins that actually worked. Well, with minor alterations of course.

1/2 tablespoon butter, room temperature
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons flour
drop of vanilla
pinch of baking powder
pinch of salt
2 teaspoons egg
(scramble up an egg, use what’s needed, and then save the rest for another use)
1 tablespoon chocolate chips

Cream the butter and sugar
add egg
add everything but chocolate chips
mix until combined
add chocolate chips
form two cookies on baking sheet

Bake 8-10 minutes at 375° on a greased or parchment-lined cookie sheet. Works in a toaster oven as well.

April 28, 2014 at 11:51 am Leave a comment

Individual Fruit and Frangipane Tarts

Pear & Frangipane

Pear & Frangipane

Frangipane is a cream made from ground almonds that is popular in desserts.

fruit of choice (whole berries, sliced figs, peaches, or pears)
1 tablespoon apricot jam, for glaze
1 batch of pie dough
3 or 4 Mason jar rims (the wide-mouth kind)

Frangipane
Combine the ingredients until smooth

1/4 cup butter, room temperature
1/4 cup sugar
1/2 cup almond flour
1 egg
2 tablespoons flour

Place the rims onto a parchment or silicone covered baking sheet
place dough into lids
divide the almond cream evenly between the tart shells
top with fruit slices
sprinkle fruit with a bit of sugar

Bake at 375° for 20 minutes
warm jam and 1 tablespoon of water
spoon jam glaze over tarts

April 21, 2014 at 10:35 am Leave a comment

Really Easy Ramen for One

ramen

4 ounces meat (pork cutlet, beef steak, chicken breast)
2 green onions, sliced with whites and greens separated
1 inch fresh ginger, peeled and sliced
1 clove garlic, smashed
2 cups chicken stock
1 tablespoon white wine, mirin, and/or rice vinegar
1 3-ounce package ramen noodles (discard the seasoning packet)
1 tablespoon soy sauce
1 hard-boiled egg, quartered
shredded carrot
oil for sauteing
salt and pepper

Heat oil in heavy-bottom pan
sprinkle meat with some salt and pepper
cook until well browned and cooked through
set aside to rest, then slice thinly

Lower the heat and add the green onion whites, garlic, and ginger to dirty pan
toss until fragrant
add the broth and bring to a boil
add the noodles and boil 2 to 3 minutes, stirring occasionally
stir in the soy sauce and wine
pour any juices from the meat that have collected on the plate into the soup
add carrots to warm
season to taste

This portion has been served in a big bowl garnished with the sliced meat, sliced egg, and green onions; but use whatever you like best. And Don’t forget to remove the garlic clove and ginger slices before serving.

April 20, 2014 at 3:27 pm Leave a comment

Pie Dough – A small batch

This recipe is the perfect amount for individual-size tarts using Mason jar rims as forms.

1/2 cup AP flour
pinch of salt
1 teaspoon sugar
3 tablespoons butter, unsalted, cold, cut into small pieces
4 teaspoons water, ice cold

In a food processor combine flour, sugar, and salt
cut in butter
add water and pulse until combined

Dump crumbly dough onto a piece of plastic wrap
pulling up the corners, form a mass
wrap tightly and refrigerate for about 30 minutes

When the dough has rested
cut into needed pieces
roll dough into circles large enough to fill forms

April 19, 2014 at 11:53 am Leave a comment

Green Beans in Garlic Sauce

garlic sauce

I really don’t know how authentic this recipe is, but it’s one of my favorites when ordering take-out, and this is my attempt at a home-cooked version. This works really well with eggplant as well.

1 pound green beans, washed and trimmed
1 tablespoon oil
1 teaspoon cornstarch
splash of water

Sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
chili paste to taste
1 tablespoon vinegar

Combine the sauce ingredients and set aside

Heat oil in a large sauté pan
stir fry beans until they start to become tender
add sauce and toss to combine
cover and lower heat
cook until desired doneness is achieved

Mix corn starch and water
pour over beans and combine
allow sauce to thicken and serve

April 8, 2014 at 6:45 pm Leave a comment

Bento: Day 6

bento 6

Etouffee with rice

April 5, 2014 at 12:55 pm Leave a comment

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