Singapore Curry Chicken


Singapore curry chicken

Singapore Curry Chicken

  • Servings: 4-6
  • Time: 2hrs
  • Difficulty: medium
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INGREDIENTS

  • 1 whole chicken, chopped into chunk pieces (or few packets of chicken meat) about 1.5 lb
  • 1 stalk of lemon grass
  • 1 can of coconut milk
  • 2 tbsp meat curry powder
  • 2 potatoes, peeled and cut into chunks
  • 1/4 yellow onion, quartered
 Curry paste ingredients
  • 7 shallots, peeled
  • 5 cloves of garlic
  • 3 thick slices of fresh ginger
  • 1 stalk of lemon grass
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 10 dried red chili, seeds removed and soaked in warm water for 15 minutes
  • 4 Thai chili (optional) Add for extra spicy
  • 4 candlenuts
 

METHOD

    1. Marinate chicken pieces with 2 tsp salt and 1 tbsp sugar. Set aside for 30 minutes.
    2. Optional:  Fry potatoes till golden brown.  Drain and set aside.  I skipped this step for healthier version.
    3. Blend all curry paste ingredient till smooth.  Add vegetable oil for easy blending.
    4. Heat 1 tbsp oil in wok.  Add curry paste and cook under medium low fire for 20 minutes.  Keep stirring the paste with wooden spoon while cooking.
    5. Add 2 tbsp of coconut milk to avoid paste from getting burnt.
    6. Add lemon grass and curry powder, and cook for another 10 minutes.  The mixture should turn darker in color by now.
    7. Add chicken pieces and stir to coat evenly.  Increase heat to medium, and cook the chicken for 5 minutes.
    8. Add coconut milk, potatoes and onion.  Cook for 20 minutes under medium heat, and keep stirring!
    9. Season with 1 tsp soy sauce or fish sauce, 1/2 tsp sugar, and 1 tsp salt.  Adjust to own taste.
    10. Sprinkle with crispy shallots, and serve warm with rice or bread.

 

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Singapore Curry Puff (Baked) 新加坡咖喱饺 (烘焙)


My second attempt in making curry puffs.  This time I attempted a “short-cut” version.  I baked the curry puffs instead of frying.   And I used frozen pastry sheets (and it turned out great!)   To save time, I use curry puff mold that I bought in Singapore 😉  This “short-cut” method took only 1 hour for whole process!
I will post another recipe for the curry puff dough in fried version.  It is impossible to use camera during dough making and the frying process is so oily!  I have to wait for my husband to be around to take pictures 🙂

Singapore Curry Puffs

Singapore Curry Puffs

Singapore Curry Puff (Baked)

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy
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INGREDIENTS

  • 2 rolls of frozen pastry sheets
  • egg wash (1 beaten egg with 1 drop of yellow coloring)
  • Fillings ingredients
  • 5 russet potatoes, peeled and cut into small chunks
  • 2 yellow onions, peeled and cut into small chunks
  • 1 cup frozen peas or frozen mixed vegetables
  • 1 skinless and boneless chicken breast & 1 chicken thighs, cut into cubes (opt out for vegetarian version)
  • Curry paste – Mix 4 tbsp curry powder, 1 tsp chilli powder, 1/2 tsp Turmeric powder with 1/2 cup water into paste.
  • Seasoning – 3 tbsp soy sauce, 1 tsp salt and 1 tbsp sugar (adjust according to taste)

METHOD

  1. Soak potato cubes in cold water for 1 hour.  Drain potatoes before use.
  2. Heat 1 tbsp oil in a non-stick pan.  Add onion and stir fry till fragrant.
  3. Push onions to one side of pan, and add little oil.  Turn down the heat to medium low, and add curry paste.
  4. Stir fry curry paste till fragrant for about 3 minutes, and combine with onions.
  5. Add chicken meat and stir fry till cooked.
  6. Add potatoes and stir fry till well combined.  Add peas or mixed vegetables.
  7. Add water till the mixture is half covered.  Bring to a boil and keep stirring the mixture.
  8. Add seasoning and bring mixture to a simmer for 15 minutes or until potatoes are tender.
  9. Remove curry fillings and set aside to cool.
  10. Dust board with flour, roll our pastry sheets to 1/4 in thickness and use fluted-edged cutter to cut pastry into rounds.
  11. Place a tablespoon of cooled filling in the centre of each round.  Moisture half the edge with water and bring the other half to seal using curry puff mold.  If curry puff mold is unavailable, use fingers to pinch the edges.
  12. Place curry puffs on a greased baking trays.  Brush with egg wash glaze, and bake in a very hot oven at 450F for 10 mins.  Bake on centre of oven.
  13. Reduce heat to 400F and bake for another 15 mins or till golden brown.
  14. Lift curry puffs onto a wire rack to cool.
 

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Singapore BBQ Chicken Wings (新加坡烤鸡翅)



Singapore BBQ Chicken wings

  • Servings: 4
  • Time: 45mins
  • Difficulty: easy
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INGREDIENTS

  • 10 whole chicken wings
  • metal skewers or wood skewers
 Marinate sauce
  • 1 – 2  tbsp soy sauce
  • 3 tbsp honey
  • 1 tsp minced garlic
  • 1 tsp ginger juice
  • 1 tsp sesame seed oil
  • 1 tbsp cooking wine
  • white pepper
 

METHOD

  1. Clean chicken wings thoroughly and pat dry with towels.
  2. Combine marinate ingredients together, and mix well with chicken wings.
  3. Leave to marinate overnight.
  4. Before grilling, remove chicken wings from refrigerator few hours ahead.
  5. If using BBQ grill, heat the grill till very hot.  If using oven, adjust temperature to 430 F.
  6. Using metal skewers, carefully pierce through the chicken wings.  For wooden skewers, soak them in water for 1 hour beforehand.
  7.  Place about 1/2 cup of honey in a separate bowl.
  8. While chicken wings are grilling, brush them few times with honey.
  9. For BBQ grill, grill till chicken wings are almost cooked.  Cover the BBQ grill and turn off the heat.  Let the wings sit in the grill for 10 minutes.
  10. For grilling in oven, grill till chicken wings are almost cooked.  Turn off the heat, and let the wings sit in the oven for 10 minutes.
  11. Once the wings turned golden brown, remove and enjoy them with your favorite dipping sauce.
  12. In Singapore, we usually squeeze lime over chicken wings and dip them in spicy chilli sauce.
 
 
 

Hainanese Chicken Rice


If you have visited Singapore, you should have tried this most-popular dish called Hainanese Chicken rice.  Check out the explanation of this dish origin from http://en.wikipedia.org/wiki/Hainanese_chicken_rice.

Singapore Hainanese Chicken Rice

Singapore Hainanese Chicken Rice

Singapore Chicken Rice (Hainanese Chicken Rice)

  • Servings: 6-8
  • Time: 2hr 30mins
  • Difficulty: medium
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INGREDIENTS

1 whole chicken
Chicken rice ingredients
  • 1 bunch pandan leaves, cleaned and tied in knots (available in Asian market)
  • 3 cloves of unpeeled garlic
  • 1 slice ginger
  • 2 tbsp chopped shallots (about 4 cloves)
  • 1 tsp salt
  • 4 cups chicken stock (to make 3 cups rice)
  • Note:  Amount of water is different for every rice cooker.  Please follow your rice cooker’s manufacturer instruction.

Additional garnishes:  Thinly sliced cucumbers, chopped green onions and fried shallots.

 METHOD
  1. Use a pot that is large enough to contain one whole chicken.
  2. Bring water to the boil in a pot.
  3. While water is boiling, clean the chicken thoroughly.
  4. Lower the fire to the lowest fire.  The water should not be boiling.  Place the chicken in the water, making sure that it is fully submerged.
  5. Leave the chicken for 45 minutes, depending on the size of chicken.
  6. Fill the sink with water.  Add lots of ICE.
  7. After 45 minutes, gently remove chicken (be careful! It is hot!) and put it in cold water.  Leave it submerged in cold water for 30 minutes or till the chicken is cooled.
  8. Cooking chicken rice:  Fry chopped shallots and garlic.  Add rinsed rice and stir well.  Add chicken stocks, seasoning, garlic and knotted pandan leaves.
  9. Transfer the rice mixture to rice cooker.  Cook till rice is done.
  10. Chop cooked chicken into bite pieces.
  11. In a bowl, mix 2 tbsp chicken stock, 2 tbsp oyster sauce, 2 tbsp light soy sauce, 3 tsp sesame seed oil, 1 tbsp sugar.  Drizzle this sauce over the chopped chicken.
  12. Serve with dark soy sauce and chilli sauce. Enjoy!
Chicken rice Chilli Sauce
  • 4 red chillies (seeds removed)
  • 4 cloves peeled garlics
  • 1knob ginger (skin removed)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 lime (juice)
  • 1/4 cup chicken stock
  1.  Blend all ingredients except seasoning.  Mixture must be fine and watery.  Add seasoning and stir well.   Keep in refrigerator, and can be kept up to 4 weeks.


 


 
 

Singapore Chicken Satay (新加坡沙爹)


Main Ingredients:  Chicken Thighs, Spices

Singapore Chicken Satay

  • Servings: 4-6
  • Time: 1hr 30mins
  • Difficulty: easy
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INGREDIENTS (make a dozen satay sticks)

  • 5 boneless chicken thigh, with skin
  • A dozen satay sticks/wooden skewers
  • 1 cucumber, cut into chunks
  • few shallots, cut into chunks
 Spices for chicken marinate
  • 10 shallots, peeled
  • 3 cloves garlic, peeled
  • 1 tsp turmeric powder
  • 1 tsp lemon grass powder or 4 stalks of lemon grass, sliced
  • 1/2 tsp galangal powder or 2 slices of galangal, sliced
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  •  5 tbsp sugar, 1 tsp salt, 1/2 bowl of oil
 Satay Peanut Sauce ingredients
  • 10 shallots, peeled
  • 4 cloves garlic, peeled
  • 1/2 tsp lemon grass powder or 2 stalks lemon grass, sliced
  • 20 dried red chillies, deseeded and soaked in hot water till softened
  • 1/2 tsp galangal or 2 slices of galangal
  •  2 tsp salt, 8 tbsp sugar, 4 tbsp lime juice or 4 tbsp thick tamarind water
  •  1 cup roasted ground peanuts
  • 1 cup oil
 METHOD
  1. Cut chicken thighs into small bite size and put aside in a mixing bowl.
  2. Combine all spices for chicken marinate, and blend them in a blender to a smooth paste.  Add more oil if the paste is dry and chunky.
  3. Add remaining spices and seasoning to the marinate paste. Mix well.
  4. Rub the marinate mixture into the chicken.  Mix thoroughly, and leave for 3 hours or overnight.
  5. Soak wooden skewers for 30 minutes, so as the sticks will not get burnt during grilling.
  6. Thread the marinate chicken meat on to satay sticks.
  7. Grill over hot charcoal fire or in a hot oven (about 400F).   BASTE with oil and water mixture to keep meat moist.
  8. Prepare satay sauce:  Blend all ingredients to a chunky paste (if prefer fine paste, add more oil and blend till fine).
  9. Heat 1 tbsp oil in a non-stick pan.  Fry the blended satay paste till fragrant (medium low heat) and oil seeps through the paste.
  10. Lower the heat.  Add peanut mixture and seasoning.   Boil the sauce till the sugar is dissolved.  Remove and set aside to cool.
  11. Serve the satay with cucumbers and red onions.
 
 

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Singapore Nasi Lemak (新加坡椰浆饭)


Adapted from 阿贤杨佳贤 Axian, my favorite food show host in Malaysia:

“在地人的美味珍饌,外地人可能吃不慣。

味覺價值觀的養成天差地別, 食物縱使有客觀條件,但是人們大多以主觀價值來選擇自己所愛,這不關乎邏輯,也沒有對錯。

一碟椰漿飯,儘管不是外地人所想像的那樣豐盛,只是淋上一大匙嗆辣的江魚仔辣椒醬,搭配辣椒蘇東、幾片黃瓜以及半片水煮蛋,卻是在地人對椰漿飯的完美想像,那純粹是在地情感提昇出來的味覺記憶。”

Nasi Lemak

Nasi Lemak (Version 2)

Nasi Lemak (Version 1)

Nasi Lemak (Version 1)

Nasi Lemak

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: medium
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INGREDIENTS

Coconut rice ingredients
  • 4 cups rice
  • 1.5 cup of coconut cream (+ 2 cup of  water) to cook rice <adjust water according to your rice cooker>
  • 1 tsp salt
  • 2 pandan leaves, rinsed and tie in knots
 
Spicy fried chicken ingredients
  • 6 boneless chicken thighs (with skin)
  • note:  you can use chicken wings or chicken legs too
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp sugar
  • little water
  • 1 tbsp soy sauce (to be added after 1 hour of marinating)
 
Crispy anchovies ingredients
  • roasted peanuts with skin
  • 2 cups dried anchovies, rinsed and pat dry
  • 1 tsp salt
  • 1 tsp sugar
 
1/2 cucumber, skin removed and slice in 1 inch thick
Nasi Lemak Sambal Chili sauce
2 eggs
 

METHOD

    1. To make coconut rice:  Wash rice.  Stir rice, coconut milk, water, salt and pandan leaves together, and transfer to rice cooker.  Cook till rice is done.
    2. To make Spicy fried chickens:  Marinate chicken for 1 hour or preferable overnight.  Heat oil in fryer, and add the chickens in hot oil.  Deep fry till chicken is cooked.
    3. To make Crispy Anchovies:  Heat 1 tbsp oil in a non-stick pan.  Add anchovies and fry till crispy.  Add salt, sugar and roasted peanuts and stir to combine.  Sprinkle with little salt and set aside.
    4. Eggs:  Heat oil in a pan.  Cracks 2 eggs and cook according to “Sunshine” style.  Or cook according to your own preference.
    5. To serve:  Assemble rice, fried chicken, crispy anchovies, eggs, cucumber, and sambal sauce according to the illustrated picture.

 
There are many dishes for Nasi Lemak.  I will be adding recipes like “Rendang”, “KangKung”, and many others in my blog later 🙂 
 

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Fried Chicken, in Nonya style (峇峇娘惹炸鸡腿)


INGREDIENTS

8 drumsticks
Frying oil
 

 
Marinate ingredients
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp salt
dash of white pepper
1 tbsp curry powder
1 tsp sesame seed oil
 

 
 

METHOD

(1)  Clean chicken drumsticks very well.
(2)  Pat dry drumsticks.
(3)  Add marinate ingredients to chicken drumsticks.  Mix well with hand.
(4)  Marinate for at least 1 hour.
(5)  Heat frying oil till hot.  Add chicken drumsticks and deep fry till chicken cooks and brown evenly.
(6)  Serve hot and enjoy!
 

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Chinese Spicy Chicken (大千子鸡)


INGREDIENTS 材料  Serves 4

1 lb boneless chicken breast, cut into cubes
1 green or red pepper, cut into cubes
few dried chillies (seeds removed and soaked in warm water)
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp chopped green onion
1 tbsp hot bean paste
1 tsp red chilli oil
 

Chicken Marinate ingredients
1 tbsp cooking wine
1 tsp sesame oil
1 tbsp corn starch
1 tsp light soy sauce
dash of white pepper
little salt
 

 
 
Seasoning sauce
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp sesame seed oil
1 tbsp water
1 tsp sugar
1 tsp corn starch
dash of white vinegar
little salt

 

METHOD (做法)

(1)  Marinate chicken with marinating ingredients, and set aside for 30 minutes.  Combine all sauce ingredients in a bowl, and set aside.
(2)  Heat 1 tbsp oil in wok.  Add red chillies and stir fry under low heat till fragrant.  Remove red chillies only, and set aside.
(3)  In the same wok with oil, add marinated chicken pieces and cook till meat turns white.  Remove and set aside.
(4)  Heat 1 tbsp oil in another pan.  Add minced garlic, ginger and green onion.  Stir fry till fragrant.
(5)  Add hot bean paste and chicken.  Stir fry for a minute.
(6)  Add red or green pepper and stir fry for another minute.
(7)  Add seasoning sauce, red chillies and chilli oil.  Stir fry till chicken is coated with sauce.
(8)  Turn off heat when sauce has reduced.  Transfer chicken to serving plate.
(8)  Garnish with cilantro and serve HOT!
 

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