Hainan chicken

Not adapted from Steamy Kitchen or Rasa Malaysia but for perspective..

8 chicken drumsticks
salt and pepper
4-5 slices of ginger
3 cloves of garlic, smashed
1-2 scallions

Dipping sauce
salt
3 cloves of garlic, grated
ginger, grated (equal amount to garlic)
1 scallion, sliced thin
oil

img_6792Rub the chicken in salt and pepper. Let sit for 3-4 hours. Boil water, and add the garlic, ginger, and scallions (I had cilantro so I threw that in as well!). Poach the chicken for half an hour. Remove and debone chicken. Heat oil separately, add salt. Remove, then mix in the rest of the sauce ingredients. Serve chicken with dipping sauce, rice, and sliced cucumbers.

~Kai-ling

Advertisements

Bun Chay

Bún Chay (Vietnamese Noodle Salad). Adapted from smitten kitchen and Cooking with a Wallflower

4-8 ounces dried rice sticks or vermicelli
12-18 large shrimp
peanut oil

Sauce
1 lime, the juice
2 tablespoons soy sauce
6 tablespoons brown sugar
4 tablespoons water
4 cloves garlic, minced
ginger, finely grated
6 tablespoons natural unsalted peanut butter
Chili pepper/chili paste, miso, Asian fish sauce, mirin (rice vinegar, if you can find it)

Greens
mixed greens
1 small carrot, thinly sliced
2 small cucumbers, thinly sliced
handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro)

Garnish
2 tablespoons peanuts, roasted and chopped
Small Thai or Serrano chiles, thinly sliced, to taste
scallions
toasted sesame oil
Lime wedges (to serve)

imag0012Make the dipping sauce: Whisk ingredients in a small serving bowl, dissolve the sugar. Leave for 15 minutes. Refrigerate extras and use within a few days.

Cook the noodles: Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.

Toss vegetables with 1 spoon dipping sauce in a small bowl. Divide the cooked noodles among 4 – 6 bowls. Top each bowl equally with vegetable mixture and chopped marinated protein. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste. Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.

Falafel with pita chips and yogurt

Arabic: فلافل Adapted from smitten kitchen

170 g falafel mixture (from the box)
olive oil
2 medium yellow onions, halved and thinly sliced
3 cloves of garlic, peeled and minced
ground cumin
ground coriander
paprika
cayenne
Few gratings fresh lemon zest
coarse sea salt (depending on broth)
1 1/2 cups vegetable broth (for cooked chickpeas)
A few grinds of black pepper

Serve with:
Fresh pitas
Big handful of parsley (or a mix of parsley, cilantro and mint would be good too)
1/4 cup pine nuts
Tomato-cucumber “relish” salad
Tahini and plain yogurt
Additional paprika for sprinkling

IMAG5291IMAG5292

To make a tomato-cucumber “relish” salad: Chop some tomatoes and a smaller cucumber into very small pieces. Finely chop 1/4 of a small red onion. Mix vegetables and onion in a bowl and dress to taste with olive oil, fresh lemon juice, salt and pepper.

To make lemon-tahini yogurt: Whisk 6 spoonfuls of well-stirred tahini in the bottom of a bowl. Whisk in the juice of a whole lemon, 1 minced garlic clove and 4 tablespoons water until smooth. Whisk in 1 cup plain yogurt, about 1/4 at a time, until smooth. Season with salt.

~Jessica

Peanut sesame noodles

Adapted from smitten kitchen and Ming Tsai

For the peanut dressing
creamy peanut butter (I had Dutch PB! Less sweet than the USA)
soy sauce
chopped peeled fresh ginger
1 medium garlic clove, chopped
rice vinegar
toasted sesame oil
honey
Dijon mustard
coarse ground coriander (if you have it, I did not)
canola oil
dried red chili flakes or a splash of your hot sauce or chili paste

Toss with:
500 g  soba noodles (spaghetti will work in a pinch, cooked and rinsed)
4 scallions, thinly sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 seedless cucumber, thinly sliced
firm or extra-firm tofu, cubed (I didn’t have this time)
sesame seeds, toasted
chopped roasted peanuts for garnish (I didn’t have this time)

Mum’s Instructions:
Cook your skinny pasta, then rinse cold. In the meantime, mince 2 cloves of garlic, and soak them in 2 tablespoons of water. Mix your sesame sauce with water  and keeping stirring until it thins out. In another small bowl, mix soy sauce and rice vinegar, sugar. Julienne the cucumber and carrots thin. Toss the noodles in a bowl, then pour in the sesame sauce, then add the rest including your veggies. N.B. The noodles should be chilled before you mix in the sauces. Served cool, it’s the perfect meal for summer dining!

FullSizeRender.jpg

My mum’s version

IMAG4042

My version

Alas, mum wins!

~Jessica

Singapore takeout noodles with cucumber

Adapted from Ming Tsai and smitten kitchen

Protein
100 g baby shrimps, without shells, deveined, rinsed and drained
125 g turkey strips
soy sauce
Chinese rice wine
cornstarch
ground white pepper

Aromatics
finely grated ginger, thumb-size
minced garlic (from 1 medium-large clove)
scallions

Vegetables
bean sprouts
1 red bell pepper, julienned
1 onion, julienned
1/2 cucumber, thinly julienned

200 g dried noodles (rice noodles would be ideal)
2 eggs, scrambled

At the end
toasted sesame oil, plus a splash to loosen noodles
Chinese sesame paste & peanut butter & brown sugar & Chili-garlic paste
2 pinches of Madras curry powder
A handful of chopped fresh herbs, e.g. mint and cilantro, to garnish

I used egg ramen noodles, cooked and rinsed cold. Tried substituting a little miso paste instead of sesame to whisk with the peanut butter. Cooked the vegetables except the cucumber, which I added raw at the end. I lacked bean sprouts, scallions, and cilantro, unfortunately!

~Jessica