Roast Chicken Shallots~

This is actually an Indonesia style of chicken salad and this dish goes well with rice or over beer session. 

My "boss" at home always order this for his weekend beer session.

Ingredients:
1 Roasted Chicken (I usually bought it from Cold Storage)
   ~ shred the chicken
6 small shallots (more if you like the strong shallots flavor)
   ~ thinly slice the shallots 
few bird eye chillies (depend on your spicy taste  bud)
   ~ thinly slice the chillies
2 stalks lemongrass
   ~ finely slice the white part only

Seasoning
1-2 lime
salt & pepper
Knorr Hao Chi

Direction
1. In a bowl, place all the ingredients and toss together to combine well.
2. Season with Knorr Hao Chi and salt and pepper and mix well.
3. Squeezed the lime and mix well.
3. Ready to serve with rice or goes with beer.

 

 

 

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Braised Pork Trotters Bee Hoon ~ 猪脚米粉

I would say this is a Singapore family dish, because many of us will always say I always eat this at my mom/grandma house. You dont always see this in food court or hawker, therefore sometimes its a food missed at home.

 

My "boss" always find this as comfort food especially a busy day at work...

 

You may want to try this easy and simple dish... Of cos you got to use the Narcisus trotter pork brand... because the taste just make it right...

 

Ingredients
1 packet Dried Bee Hoon
2 cans of Narcissus pork trotters

1 tsp of minced garlic (more if you like the garlic fragrant smell)

1 tbsp cooking oil

1 tbsp Oyster Sauce

300ml chicken stock (If unavailable, substitute with hot water)
soya sauce ~ optional

pepper

Broccoli  (Wash and cooked in hot water with a pinch of salt for around 1-2 min) ~ optional

Direction
1. Soak the dry bee hoon in water until softened (time is depend on your bee hoon brand). Drained and set aside.

2. Open up the can pork trotter. Separate the sauce and the pork. In a pan heat up the sauce and the chicken stock/water and oyster sauce until boil and set aside.

3. In another frying wok, stir fry the garlic in cooking oil, add pork trotters and fried until fragrant.

4. Add the bee hoon and stir with the pork for a while. Pour in the sauce mixture  and stir well to ensure the noodles are well coated with the braising liquid. Cover the wok with a lid and braise the noodle for about 10 minutes or until noodles are cooked. In between, give the bee hoon just a slight toss to ensure even braising throughout (ensure there is still gravy).

5. Decorate your noodles with some vegetables sprinkle with some pepper and ready to serve.

 

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Rikakuma Rolled Cake

This time round I tried Rikakuma pattern...

You can find some pictures online that you love to try out new patterns...

 

You can see the recipe here:

http://ncashpalace.blogspot.sg/2013/07/rolled-sponge-cheese-cake-bear-pattern.html

 

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