delimilli

Malay Yellow Rice ('Nasi Kunyit')

2011-11-06T20:01:00.000-08:00

'Nasi Kunyit' means 'yellow rice' in Malay. It is a very special dish in the Malay custom as it is often cooked to commemorate an occasion of thanksgiving such as a special anniversary, a religious occasion or the completion of the milestone in one's life such as the completion of a course of studies. It is usually served along another very special Malay dish called 'rendang' which I will feature on the next post.

Nasi Kunyit is usually cooked in the confines of one's home; then wrapped in fresh banana leaves along with a serving of beef rendang, fresh sliced cucumbers and a hard boiled egg. These packets are usually distributed to friends and family - who receive this offering with much happiness; for this is such a special treat as it is truly a dying art. (See previous post - how it was done in Singapore for me.)

My mom cooked this dish for me in Singapore as our thanksgiving on the occasion of the completion of my MSF degree in Chicago. It was truly very special for me; as it took special effort on my 74-year old mom. (Thank you Mak! I love you very much.)

I decided to make some for myself and Connie in Chicago; partly for our own thanksgiving occasion - but partly also to make sure that this tradition is kept alive.

The most formal version of this dish uses glutinous rice ('sticky' rice as it is called in North America). Unfortunately, we were unable to source glutinous rice and had used calrose rice instead. Nonetheless, the end result certainly did not disappoint and we are happy to share the recipe below with you. Stay tuned to Part II of this series, as we share with you a complex yet delicate authentic Beef Rendang dish that will showcase the beautiful spices of South East Asia! - Ros

Ingredients

- 2 cups of rice

- 1 tin of light coconut milk

- 1 tbsp turmeric powder

- Salt to taste

Preparation

1. Clean the rice with water.

2. Soak the rice in sufficient water as below. Add in 1 tbsp of turmeric powder to the water and stir. Let it soak for about 6 hours.

3. Drain the water. The rice should be nice and yellow in color as per below.
4. Place the rice on fresh banana leaves if available. If not, wax paper is a good replacement. This is then placed on a flat dish; ready for steaming.
5. Steam the rice.

6. When the rice is 75% cooked, take the rice out and place it it a deep bowl.
7. Add a dash of salt to the coconut milk, then mix the salt in. (Adjust salt to taste)
8. Pour the salted coconut milk onto the rice, then mix.

9. Place the rice back on the banana leaves / wax paper and put it back in the steamer.
10. Continue steaming the rice until it is completely cooked.

'Pulut Kunyit' : A Malay Thanksgiving

2011-11-05T09:17:00.000-07:00

A very traditional Malay dish of glutinous rice cooked with coconut milk and the iconic Malay beef rendang, made by Ros' mom in Singapore. Indeed this dish is becoming more rare by the day, as authentic rustic Malay cooking becomes a dying art. Stay tuned to delimilli as Ros attempts to recreate this beloved rustic dish from our kitchen across the world in Chicago!

Steamed Red Snapper

2011-11-03T20:51:00.000-07:00

We cooked a whole snapper for dinner yesterday, using Connie's family's Cantonese steamed fish recipe. It was delicious and very healthy! We laid the fish on a base of soft tofu and covered it entirely with spring onions, fresh cilantro and cut chillies. As sauce, we doused the steamed fish with a mix of light soy sauce and then hot olive oil.

For our recipe of steamed fish, please refer to our archive here: http://delimilli.blogspot.com/2011/02/steamed-sea-bass-over-silken-tofu.html

Spicy Eggplant with Minced Beef

2011-10-15T17:37:00.000-07:00

Spicy Eggplant with Minced Beef

This is a delicious, easy to cook dish that can be served as a one dish meal for dinner. It contains a vegetable and some meat and great umami from our use of oyster and soy sauces. The dish takes 15 minutes to prepare, but the actual cooking should last no longer than 15mins. Try our recipe for a lovely savory and spicy meal that will guarantee to make you and your family happy!

Ingredients:

2 medium sized long Chinese eggplant

0.5 lbs of minced beef, marinated with a dash of light soy sauce and cracked pepper

3 cloves of garlic, minced

3 stalks of spring onions, cut approximately 1 inch long

1 red fresno pepper, sliced thinly

4 Thai chillies, sliced thinly

Sugar

Olive oil

A small handful of cilantro

Seasoning

2 tbsp of oyster sauce

1.5 tsp dark soy sauce

1.5 tsp light soy sauce

2 tbsp Chinese chilly oil

1 mug of water

Steps

1. Slice the eggplants lengthwise, and then slice into 3 parts. Soak these eggplant slices in salted cold water for 15mins. Soaking the eggplant in salted water will allow it to retain its beautiful purple color.

2. After 15mins of soaking, drain the water and pat the eggplants dry.

3. Heat olive oil in the wok, and panfry each piece until it becomes soft. Set aside.

4. Using the same wok, and the remaining oil, fry the minced meat for about 2-3minutes.

5. Add the garlic and all other ingredients as shown below except the spring onion.

6. Pour in the seasoning and bring all the ingredients in the wok to a boil.

7. Add in the eggplant and stir for a while.

8. Add in the spring onion and mix well. Season with sugar to taste.

9. When done, the dish should look like this.

10. Sprinkle with minced cilantro. Serve with hot rice.

Savory Malay Pancakes (Roti Jala)

2011-09-10T07:23:00.000-07:00

Eid marks the end of the Muslim holy month of Ramadhan. It is a day to celebrate one's abstinence whilst fasting during Ramadhan. Traditionally, Malay Muslim families celebrate the first day of Eid with an abundance of delicious, festive foods, along with various sweet offerings including home baked cakes and cookies.

Part of the fun of Eid is in preparing the food to be shared with friends and family. Being in Chicago during Eid for the second year, I was contemplating the special menu to celebrate this special occasion. Since I have to attend class on that day, I planned to prepare something simple yet delicious. So my thoughts went to 'Roti Jala' a very classic Malay savory pancake that goes very well with a beef curry. Roti jala is by no way an everyday dish. It takes considerable time to prepare, and usually served for tea in the company of special guests and loved ones. To be served roti jala is indeed quite a delightful treat for anyone visiting a Malay household!

Special thanks to my sister, Su, for sharing this family recipe, and Kak Idah from Toronto for her brilliant idea on the apparatus. - Ros

Ingredients (Serving for 3-4 people):
- 1.4 cups of flour
- 2.8 tbsp evaporated milk
- 1 medium egg
- 1.4 cups of water
- Salt to taste
- A pinch of tumeric for color

The process starts with the preparation of the batter. Mix all the above ingredients to a liquid batter. Pour some of the batter to the 'squirt' bottle. (If you are in Singapore or Malaysia, you can buy the roti jala apparatus from many grocery shops). Then follow the process below:

1. A bit of butter and a dab of olive oil is added to the pan.

2. We used a 'squirt' bottle because we did not have the right apparatus.

3. Make round, concentric circles like above. Leave for pancake to cook, but just on 1 side.

4. They are folded into four like the above. Just love the ones that's ever so slightly browned.

5. The table is set up for dinner.

This is our second try at roti jala. It gets better each time. :)

Prawns in Egg Gravy

2011-09-07T16:45:00.000-07:00

Prawns in Egg Gravy

This is the perfect dish to go with rice congee on a cold fall day. The ingredients are basic, and it takes less than 15mins to prepare.

Ingredients:

- One red fresno pepper (sliced)

- 2 stalks of spring onions (sliced)

- 1 small handful of fresh cilantro (diced)

- 2 cloves of garlic (minced)

- 1 sweet onion (diced)

- 1 egg

- 0.75lbs of cleaned prawns

- 0.5 cups of water (more if you prefer runny)

Preparation:

1. Heat wok, and pour 1 tbsp of olive oil

2. Panfry the prawns until 75% cooked

3. Heat the wok again, and pour in 1 tbsp of olive oil

4. Stir fry all ingredients (other than the prawns) in the wok other than the egg and prawns

5. When the ingredients are wilted, add the water, continue with cooking for 2mins

6. Break the egg and cook for 1 - 2mins

7. Add the prawns, stirfry

8. When the prawns are close to ready, it should look like this.

9. Season with salt and sugar to preference.

10. Serve with freshly made, pipping hot rice congee. Enjoy!

Terrace Dining in Summer

2011-09-04T18:25:00.000-07:00

One of the best things about summer is the open terraces at restaurants. There is just something so appealing, so luxurious and inviting about terraces. I am not sure exactly what or why, but I can safely say that it must be my trips to Europe that help me come to this conclusion. From Paris, to Geneva, to Amsterdam, to Madrid... the streets come alive with rows of little tables and seats arranged neatly for customers to enjoy the sun and their meal. In the US, the terrace culture is not as entrenched as the ones in Europe. Well for one, there is not much of a coffee culture in this country. Nonetheless, we managed to find some wonderful terraces to visit this summer in Chicago. These are the rare gems that should be shared with everyone! Ros

1. Piccolo Sogno

Dream a Little Dream... and they will come true - at the very least, dreams about fabulous terrace lunches, surrounded by fountains and multi-colored leaves and the best tasting food. I recently became acquainted with Piccolo Sogno, after the many times that the restaurant had been recommended to me by a close Milanese friend. Despite my trying to introduce him to other Italian places, he still swears by Piccolo Sogno, saying that it is the most authentic Italian place in town! And... definitely the place was a wonderful oasis, which reminded me of what it was to lunch a late lunch in some lost terrace in Rome or the narrow cobblestone streets of Capri. Piccolo Sogno is located at the west end of the city, among not very pretty looking bridges and the remains of some of the Chicago Tribunes operation buildings. But once you step in and set foot into the terrace, time stops and suddenly you are transported!

We had one of my favorite dishes of all time - fried zucchini flowers and spaghetti neri with shrimp. Love, love, spaghetti with squid ink and Piccolo Sogno's rendition of it was just spectacular! All paired amazingly well with a pinot bianco. So as summer finishes trickling through Chicago's unusually warm streets - this venture in terrace dining is something to be remembered and I am sure that Piccolo Sogno will be one of those favorite regular Italian restaurants we will want to visit on a regular basis. - Connie

The lovely terrace of Piccolo Sogno in downtown Chicago.

A summer treat: Zucchini Flowers!

Black ink pasta with prawns in fresh tomato sauce.

2. La Creperie

We discovered La Creperie sometime in 2010, and what a happy find this turned out to be! Aside from the delicious crepes that it serves, we love its location, which is within a 10minute walk from home. So it is just a short hop away for us when the mood for crepe strikes! - Ros

A large menu of sweet and savory crepes to choose from.

La Creperie opens its terrace in summer and we get to enjoy our meal under wide umbrellas at the back of the restaurant. The umbrellas are colored red, blue and white - the national colors of France. On Bastille Day (July 14), the terrace gets decorated even more and one can't help but be part of the celebration of France's independent day.

We love the casualness of the terrace at La Creperie.

A sugar and butter crepe, and a glass of Orangina makes a lovely breakfast!

We each have our favorites at La Creperie. I started with the Nutella crepe but eventually grew to love Connie's favorite, the plain butter and sugar crepe (served with a serving of whipped cream) as per the above. The crepes are crispy on the outside but chewy and ever so buttery on the inside. Best eaten with a glass of Orangina or just a plain cup of Earl Grey tea. Such a simple, satisfying and amazing treat, to be savored with each bite! Ros

Bon Appetit!

Great Lake (Pizza) in Andersonville, Chicago

2011-09-02T15:27:00.000-07:00

The shop front - very forgettable. It hides a true gem.

I wrote in my Facebook entry about the Great Lake. I said something along the lines of '...Great Lake is the best kept secret in town.' and a response to that was that the Illinois Lake society said the same line before requesting a donation! So... The name - Not the most unique. The place - could be passed by in a flash - and given full curtains, no signage indicating any presence of a restaurant, and pretty much the silence, one would not know if the place was open or closed... But the experience - Unforgettable. It is indeed true that Simplicity is the key to excellence.

So we decided to venture and try this wonderfully kept secret (not so secret now). We arrived, not knowing if it was the right place or not and when we finally decided to open the door and step in into a 12 seat tiny place, we were greeted by 10 pairs of eyes and an 'invisible secret hand shake'. The pizza maker and the pizza oven where visible a few feet away so we knew we were in the right place. We ordered quite quickly and took a seat at a communal table, together with a wonderful suburban couple (running away from the kids); another couple with foreign accents; two 20 somethings women, enjoying BYOB root beer and us - the delimillis (multi-national Asians, art and food loving bloggers).

The waiting starts...

Only two choices of beverage: Orange soda or water.

We took our seats and waited. All or our hearts (also the ones from the 10 other pairs of eyes) skipped a beat as suddenly plates with cutlery were brought to the table, as the oven seemed to open and close in a flash. The first to get their pizzas were the child escaping couple - who were feeling even guilty to start eating as we all stared (our eyes suddenly joined the group of 10 in instant admiration of all things pizza). Soon enough we all got our pizzas and... HEAVEN. Absolutely fantastic - Artisanal crust, with farm cheese, tomatoes and the freshest red onions thinly sliced. Cooked into a bite that tasted of French onion soup with heirloom tomato, and basil mist. Refined and rustic, the ying and the yang of Great Lake. Best part was sharing the experience with the fellow diners, who were equally impressed and sharing their thoughts...

Our experience was a highlight and an adventure which we tried to capture through photography. Verdict - a Must. Decision - Will Try Again. Final Comments - not only Two Thumbs Up but 10 Eyes Wide Open and Smiling! - Connie

The pizza finally arrived. Just look at that crust!
We had the Tomato Sauce, Farmers Cheese and Dante Cheese Pizza: eden foods organic tomatoes, cedar grove organic farmers cheese, wisconsin sheep dairy co-op (wsdc) dante aged sheep's milk cheese, california olive ranch (cor) arbequina extra virgin olive oil, fresh herbs, sel gris de guérande (grey sea salt).
Plus one extra order of tropea onion.

No guessing if we liked it or not. ;)

Curry Fever

2011-08-31T14:05:00.000-07:00

We eat a lot of curry at home.

Chicken Curry

Beef Curry

Prawn Curry

Other than rice, here are the other possible accompaniments to curry. What a truly versatile dish this is!

Chicken Curry with Toasted French Bread

Beef Curry with Malay Savory Pancakes (Roti Jala)

Mmmmmmmmm..... we love curry!

Destination Singapore: Mission Food. Part 2 - Snacks

2011-08-24T09:23:00.000-07:00

Every foodie culture has its arsenal of snacks to combat hunger pangs that hit in-between meals. They come both in sweet or savory versions. Typically, they are fast to cook or if not cooked personally - are highly accessible. During my trip back home, I took the opportunity to look for some of my favorite snacks growing up in Singapore.

1. "Zui Kuey"

First up - savory steamed rice cake; fresh from the steamer, eaten with a cooked fermented cabbage topping. The topping certainly does not sound scrumptious, but it certainly goes very well with the relatively mild flavor of the smooth textured steamed rice cake!

"Zui Kuey"

2. "Ang Ku Kuey"

The most famous and highly distinctive version of this delicious rice cake comes in bright red color. Not sure if the color represents the flavor, but the version I get from a neighborhood bakery (as shown in the picture) is light purple and is supposed to the 'salty' variety. It is not entirely salty, the predominant flavor is still sweet from the red bean filling inside these cakes. The banana leaf that they are placed also contributes a lovely fragrance to the cakes. Goes so well with a cup of tea.

"Ang Ku Kuey"

3. Spicy Mini Shrimp Rolls

Usually a festive snack, but these days, one can get them from the supermarket at any time. I recall making them from scratch with my mom and sister during the Ramadhan; the month that precedes the Muslim festival of Eid. My mom would buy dried shrimps, soak them overnight, then blend them into a rough pulp. A sambal is then made and the pulp is cooked in the sambal until dry and crispy. The most tedious task awaits after the filling is done, that is to roll each and every one of these by hand. A laborious work of love indeed! The end result is truly deliciousness in a small pack! Spicy and crispy, it is very hard to stop eating them once one gets going! These days, my sister buys them from her contacts in Johor Bahru, Malaysia. They taste just as delicious... No matter what time of the year I eat them, they will always remind me of the time we made them from scratch in my mom's kitchen.

Mini Spicy Shrimp Rolls

4. "You Tiao"

These are favorite breakfast snacks, and definitely Chinese. There are many ways of eating them. In Singapore, they are eaten with rice porridge, sweet bean porridge, or just on its own, dipped in the local Singaporean coffee (see next item). They are made fresh in the market. I always enjoy watching them made so deftly by the hawkers. Moulds of clean, fluffy dough are kneaded into rolls, then cut into rectangular pieces about 3-4 inches long and 1 inch wide. A long line is then imprinted in the middle of this rectangular roll of dough (usually with a long wooden stick), then pulled lengthwise to stretch three times its length, before being placed in a wok of hot oil. The hawker uses long, wooden chopsticks to guide the frying process. In a few minutes, fresh, hot 'you tiao' is ready for consumption. Oh I love to witness this process. Also just so I get the freshest 'you tiao' to go with my cup of fresh brewed... (see below).

"You Tiao"

4. "Kopi C Kosong"

One can write a whole blog entry on the intricacies of ordering coffee in Singapore. I shall attempt to explain some of the more common terms here. Kopi is the Singaporean word for coffee - not too challenging to the imagination for sure. But what does 'C' mean? In Singapore, Kopi C represents coffee with evaporated milk (as opposed to condensed milk that one will get when ordering just 'Kopi'). Don't ask me how the 'C' came about - I do not know. Kosong is the Malay word for 'empty'. In the context of Singaporean coffee however, 'kosong' means 'without sugar'. So in summary, Kopi C Kosong means coffee with evaporated milk, and no sugar. Complicated? Wait until you mix all that with more terms like 'peng' (iced), 'kau' (strong). Hehe... this truly separates locals from foreigners in Singapore!

"Kopi C Kosong"

5. Local Bakery Cakes

This last Singaporean snack holds a special place in my heart. It represents everything luxurious and foreign in my 7-year old mind. A slice of heaven; that could be purchased for 30cents a piece back then. Indeed a small fortune for little Ros. I will get a slice (or two when I was feeling particularly rich) from a bakery at Block 18 in Marsiling Drive. I took delight and a lot of pleasure from the act of choosing a slice; but usually I would choose the ones with bright red jelly (I guessed them to be strawberry jam. Hence my favorite because of my fascination for all things western). Fast forward a couple of decades, I have since tried pastries in many pastry capitals of the world, but nothing can ever quite match the 'specialness' of these cakes. I look at them with a lot of fond memories; and 7-year old Ros never fails to resurface at the sight of these humble cakes; all her hopes and dreams - in a slice.

Local Cake

Special thanks to Mr Fang Leow of Singapore for an education on 'zui kuey' and 'ang ku kuey'. :)

Destination Singapore: Mission Food. Part 1 - Family

2011-08-23T16:58:00.000-07:00

The View From My Mom's Flat

Our HDB Estate is very green. Many of the trees were planted over 30 years ago.

I am sure many Singaporeans will agree with me, that aside from family; the one thing that we miss deeply when we are overseas is our local food. Singaporeans are food crazy - it defines us, it unifies us, and of course it comforts us in measures beyond anything tangible. On my recent trip back to visit my family, I was fortunate to relive many of my childhood favorites; thanks to the kind generosity of family and friends. It was a walk down memory lane in many ways. Nothing like the flavors of home.

1. Red Snapper Poached in Tamarind Broth

Red Snapper in Tamarind Broth (Assam Pedas Ikan Merah)

So firstly, one of my most favorite Malay home cooked dishes ever - Red Snapper in Tamarind Broth; or Assam Fish as we lovingly call it in Singapore. The first step to this dish is finding the right seafood. We typically use a large fish - not usually a problem in SIngapore and the freshest one you can get in the market.

Aside from red snapper, one can also use the jack fish, sting ray or the mackerel - all salt water fish. Some people other kinds of fish such as catfish; this is not what I grew up with, so I will not personally recommend. The fish is usually sliced cross-sectionally with bone-in. Not the usual way it is done in the US (where fish is usually fillet) ; as I have now learnt. The cooking technique involved here is slow poaching; indeed the fresher the fish, the more delicate the meat; so be gentle and stir minimally! delimilli has the recipe for this dish here: http://delimilli.blogspot.com/2011/04/red-snapper-poached-in-malay-tamarind.html

The only difference between delimilli's recipe and my mom's is the use of candlenuts - which thicken the dish considerably such that it becomes a stew instead of a broth. Both versions are nonetheless equally delicious!

2. Malay Steamed Coconut Rice with Egg Sambal

Malay Coconut Rice with Egg Sambal and Deep Fried Fish (Nasi Lemak)

The second dish is Malay Coconut Rice with Egg Sambal and Deep Fried Fish. Most Singaporeans regardless of race, grew up with this dish. It is usually eaten for breakfast or lunch. Some hawkers make a living by selling just this one dish in their menu. The key to this dish is the sambal; it has to be made just perfect to elevate the taste of the dish to a whole new level. It is spicy, slightly sweet and must have that tinge of belacan (fermented prawn) flavor and fragrance that gives body to the paste. You can put different things in the sambal - but my all time favorite are boiled quail eggs. The rice is of course also key. In the original Malay recipe, pandan (screwpine) leaves are key to enhancing the fragrance. The coconut milk gives a full flavor, and a slice of ginger cuts through the heaviness for balance. Lastly, the deep fried fish. We usually use ikan selar kuning (gold banded scad); a typical sea fish that I personally grew up with and love; seasoned with salt and tumeric then deep fried until crisp. Slices of crisp, cool cucumber accompany the meal, and gives a fresh and clean flavor to the dish. Take a look at delimili's rendition of this dish here: http://delimilli.blogspot.com/2011/02/nasi-lemak-another-favorite-dish-from.html

What makes this meal is not the individual ingredients, but how they all work together to create a wonderful synergy of flavors. Just like the Hainanese Chicken Rice, the Malay Nasi Lemak is a deceivingly simple, yet sophisticated dish. It is an honest meal, that does not pretend to be anything but homely and comforting.

3. Noodles

Seafood Rice Noodles with Pickled Chillies and Spicy Wings

Stir Fried Flat Rice Noodles

Noodles - we all grow up with this popular alternative to the South East Asian staple of rice. It is not indigenously Malay, but Malay households have certainly learnt to add their trademark twists to the dish. Seen above are two types of noodles we often have at home - the seafood rice vermicelli and the flat rice noodles. The second one spicy; but the first one not. For the seafood rice vermicelli, we use pickled Thai chillies to elevate the spiciness. It works well, and the acidity is a nice complement to the delicious seafood flavors infused from the cuttlefish and prawns.

Pickled Thai Chillies in Vinegar

Take a look at delimilli's rendition of Stirfried noodles here: http://delimilli.blogspot.com/2011/06/leftover-magic-prawn-noodle.html

There were so many more lovely meals that I had at home. I did not manage to capture them on camera. Perhaps it is the sign of my happiness and enthusiasm on coming face-to-face again with the food I love and cherish.

Stay tuned for Parts 2 and 3 in this Meal Memories from Singapore series; as I explore Singaporean snacks and various hawker meals that we so love! - Ros

Seafood Paella (Paella de Mariscos)

2011-08-21T19:28:00.000-07:00

delimilli's Seafood Paella

The first time I laid eyes on a pan of paella; I knew it was love at first sight. My thoughts were that it was such a smart dish - everything in a pan; served hot and shared; it seemed to be the perfect meal to have with friends and loved ones. I ate my first paella in Madrid during my first backpacking trip across Europe with my friend Cindy some 13years ago. (I won first prize at a company function; winning 2 standby tickets on Lufthansa - for my very first trip to Europe!) I remember the first 2 occasions eating this dish; once at a little restaurant in downtown Madrid; a few blocks away from El Prado and the other in a little canteen at the railway station in a small town in Spain. I cannot remember the town's name, all I recall was that it was such a treat, given our tight budgets. Everything tastes more delicious it seems, when it is scarce! Fast forward time; I have eaten many versions of the seafood paella - in Spain; mostly in Madrid and here in the United States. It became one of my favorite Spanish dishes ever. With warm memories of the Spanish paella in mind, I requested Connie to recreate it. I knew that she was more than capable of re-creating that delicious, seafood flavor from scratch. True to expectations, Connie definitely did not dissapoint. Her attention to detail is unparalleled, and the end result of the 2 hour toil was utmost deliciousness in a pan - perfectly seasoned, wonderful aroma, rich (almost like a lobster bisque). I certainly was not disappointed. - Ros

...Paella... It took me some time to understand why 'Paella' was Spain's national dish, and even longer time to experience first hand a dish that I would always remember! I don't recall when was the first time I tried paella. Perhaps, during my childhood in Latin America, all the paellas I had were just rice stews, attempting to be paella, but not truly well rendered. It took some time for me to meet true Paella face to face. My most memorable one was actually in a very typical Spanish restaurant in Madrid, Barrio Salamanca. After a long project working to launch Xfera, one of the first bidders for 3G in Europe, a new colleague and I went to celebrate the end of the project and my return to the US after months of commuting from Madrid to Chicago. That Paella holds special memories for me and since then, I've been capitalizing Paella, whenever I write about it... For the first time, the Paella had a golden hue, made with saffron (and not tumeric, or other yellow spice), and the ingredients in it were beautifully fresh and captivating celebrating the bounty of land and sea. I recall eating mounds of it and being delighted, as though befriending someone I had known for the first time - this time getting to know it in so much more detail. It's been many years since that Paella changing experience, and my colleague (now friend) and I still keep in touch with the wonders of Facebook. Nowadays, in Chicago, I've discovered that Cafe Iberico and Cafe Ba Ba Re Ba, offer amazing types of Paellas and my favorite is the one that uses octopus ink! When Ros asked me to re-create a Paella for her, I was a bit hesitant, not knowing if I could meet my old friend (true Paella) eye to eye. Nevertheless, I ventured on this journey and albeit intimidating it has been a fun experience and we ended up with a dish we absolutely loved! Now, Paella pan in hand, I want to try other flavors, perhaps one of these days even do it outdoors in a grill, and maybe in the future - create a fusion Asian Paella! It is truly, one of the few dishes that brings to a highlight every single one of its ingredients. We hope you enjoy this as we did! - Connie

Ingredients

Serves 6

Inspired by Mario Batali's "Spain A Culinary Road Trip" recipe from Valencia - with a twist

- 1/2 cup extra virgin olive oil

- 6 large prawns (we recommend using prawns with heads in the shell if possible)

- 1 medium Spanish onion into 1/4" dice

- 1/2 tomato puree

- 1 tsp kosher salt

- 1 tsp saffron threads (please do not substitute if possible! Using saffron is all worth it!)

- 1 tbs sweet pimento (you can also use "pimenton picante" which gives it a zing)

- 1 lb cuttlefish cut into 1" slices (you can substitute it with squid)

- 2 quarts of fish stock (this can be made from scratch with fishbones and water - or if you buy pre-made stock - we recommend using 25 - 50% stock and the rest water)

- 2 cups bomba rice

- 1 lb lobster tail cut lengthwise (original recipe called for monkfish, but we love lobster, so voila!)

- 1lb little neck clams (original recipe calls for manila clams, which are much smaller, but use any small clam you can have - they are fabulous)

Process

Heat 14" paella pan over medium high heat. Add the oil and heat until smoking. Add the prawns and lobster tails, cook until golden brown on both sides (about 2 - 3 mins per side). Transfer to a plate and set aside.

Pan frying the lobster tails in extra virgin olive oil

Add the onion to the pan and cook until soft for 5 - 8 minutes.

Panfrying Diced Yellow Onion in Extra Virgin Olive Oil

Add the tomato puree, stirring it into the pan. Cook for 3 minutes. Add the salt, pimenton, saffron and cuttlefish (or squid) and cook stirring for 5 minutes or until the cuttlefish firms up slightly.

Cuttlefish Cooked With Pimento, Saffron, and the Onion.

Add the stock and bring to a boil. Cook for five minutes.

Fish Stock Added to the Mix, Allowed to Boil

Add the rice and stir well to distribute it evenly.

Bomba Rice Was Added to the Boiling Stock

Add the lobster tails and clams, arranging them nicely. Bring the stock back to a boil and cook without stirring for 10 minutes (* If it overflows, set aside a bit of the boiling liquid and let it boil and when possible (in the next 5 - 8 mins) add back the liquid that was set aside).

KEY: Do not stir.

Lobster Tail, Shrimp, Clams Were Added Last

Add the prawns, taste for salt and cook again without stirring, for 10 - 15 more minutes or until the liquid is almost completely absorbed and the pan starts making a crackling sound.

The Ingredients In The Pan Were Allowed to Cook

Remove from heat and let it rest for 10 minutes before serving. Enjoy! Perfect for sharing with family and friends and if you would like to pair it with wine, it goes perfectly well with a chilled Albarino (I recommend Condes de Albarei, one of my favorites!) Enjoy every single bite!

As an extra recommendation - the soccarat (the slightly toasted rice in the bottom) can be eaten mixed with the Paella or after eating the top!). It is the best part. ...Chinese people also do something similar with the bottom crusty rice left after fried rice - but that is a story for another occasion.

The Fish Stock Disappeared as The Rice Was Cooked

Ingredient #4

2011-08-20T21:28:00.000-07:00

The dead give-away ...

Ingredient #3

2011-08-20T21:18:00.001-07:00

Learning from the master ...

Ingredient #2

2011-08-20T19:49:00.000-07:00

.... is SPICY... !!

Ingredient #1

2011-08-20T18:49:00.001-07:00

Ingredient #1: Bomba... (hmmmm... in Malay, the word 'bomba' means 'fire department').

A new experiment awaits...

2011-08-20T15:24:00.000-07:00

Connie will take over the kitchen tomorrow for our next food experiment. Stay tuned! :)

Leftover Magic: Prawn Noodle

2011-06-22T07:01:00.000-07:00

Prawn Noodles

We hate to waste food; and are proud to say that we very rarely do so at home! We often reconstruct dinner leftovers for lunch the following day - either for fried rice or noodles. In the above picture, you see our prawn noodle lunch reconstructed from two dishes below:

1. Steamed Prawns

2. Stirfried Kailan with Oyster Mushrooms

The extra ingredients are minimal. Follow the below steps for a delicious lunch!

Level: Easy
Preparation Time: 20mins
Serves: 2

Ingredients:
4 - 5 smal buncles of dry prawn noodles
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp chili oil with chili flakes
1 tbsp olive oil

Preparation
1. Boil half a pot of boiling water. When water starts to boil, put in dried noodles. Remove from boiling water when the noodles are sufficiently cooked. (Make sure they are not soggy)
2. Heat wok, pour 1tbsp olive oil
3. Add leftover prawns (8-10 pieces)
4. Add leftover vegetable stirfry
5. Mix ingredients well in the wok
6. Add the cooked noodles in the wok
7. Add in the oyster sauce, light soy sauce and dried chili oil
8. Mix well for 3-5mins
9. Serve in a bowl. Enjoy!

Steamed Prawns

2011-06-21T11:19:00.000-07:00

Steamed Prawns

Being raised in Singapore means having access to fresh seafood at economical prices! I love everything about living in Chicago, but have to admit that one of the things I miss most from home is fresh seafood. Imagine the delight when we discovered fresh prawns at H Mart in Niles! And with head intact to boot! So prawns have become one of our must-buys when we go to H Mart. In order to take advantage of the freshness of the prawns, we decided to have a simple steamed prawns dish today. No complicated flavors; just the freshness of the succulent prawns! Enjoy!

Serves: 2 - 3
Level: Easy
Preparation Time: 20mins

Ingredients
15-20 medium sized fresh prawns (preferably with heads intact)
1 inch of fresh ginger (skinned and sliced)
1 pinch of salt
1 pinch of sugar
1 tbsp sesame oil
2 cloves of garlic (chopped)
0.5 -1 tsp white pepper (to taste)

Preparation
1. Clean prawns, remove feelers and legs.

2. Add pinch of salt over the prawns, and mix thoroughly
3. In a separate bowl, mix the chopped garlic, sesame oil, white pepper, a pinch of sugar and 3 tbsp of water.
4. Pour mixture over prawns and mix well.
5. Let the prawns marinate for 15-20mins

6. Place the prawns in a plate for steaming. Place the ginger slices evenly around the plate.
7. Get the steamer ready.
8. Steam the prawns for 10-15mins until ready.
9. The prawns go well with a sauce dip that consists of light soy sauce and a bit of dried chilli oil.

10. Enjoy!

Fried Rice with Dried Anchovies (Nasi Goreng Ikan Bilis)

2011-05-25T08:16:00.000-07:00

Fried Rice with Dried Anchovies

I love cooking fried rice for lunch. The thing I like best about fried rice is its versatility. You can pretty much make fried rice with anything. Today I wanted a very simple and homely version with ikan bilis or dried anchovies. This dish is a staple in many Malay homes . As you can see in the following, the steps involved in cooking fried rice are very standard. What changes are the ingredients. If you master the technique, this simple dish will reward you with a deliciously satisfying lunch at a fraction of its cost when purchased. I think that 2 things are key in making great fried rice:
1. The wok has to be super hot, to prevent the ingredients sticking onto the wok.
2. You need to use overnight rice, that although fully cooked, is 'hard' in consistency.
We'll get better with each practice. Happy frying! - Ros

Level: Easy

Time: 20 mins

Servings: 2

Ingredients

- 1 medium size carrot (diced finely)

- 1 handful of dried anchovies (split to half and cleaned)

- 2 cups of cooked rice (refrigerated overnight and with hard consistency)

- 2 dashes of fish sauce

- 4 thai chillies, 1 red jalapenos (diced finely. Also please adjust to taste, if you don't want it spicy, just delete this ingredient)

- 3 eggs (beaten with a pinch of salt)

- Salt to taste

- Olive oil (3 tbsp olive oil)

Preparation

1. Scramble the egg in a heated wok. Use spatula to cut egg into small bites. Set aside.

2. Strip the dried anchovies into two midway. Clean with running water.

3. Fry the dried anchovies in a heated wok with 1 tbsp of olive oil until crispy. Set aside.

4. Using the same wok, add 1 tbsp of olive oil. Fry the diced carrots and chillies for about 2 mintutes.

5. Add the cooked rice and mix completely.

6. Add 2 dashes of fish sauce.

7. Mix all ingredients well, and finally add back in the scrambled eggs and the fried anchovies.

8. Serve hot. Enjoy!

Balsamic Vinegar Macerated Strawberries With Vanilla Ice Cream

2011-04-24T21:13:00.000-07:00

Balsamic Vinegar Macerated Strawberries With Vanilla Ice Cream

Days pass by and Chicago is suddenly thinking of Summer when Spring is barely knocking on our door! With the sun comes ever sweeter, fresher thoughts of summer food; and just like that - at the exact time we trade our high-heel boots for a pair of strapy sandals while still sporting a light sweater and a raincoat we start to day dream of fruits and cream and refreshingly juicy dishes that are intoxicating to the senses. To celebrate the 0.5 days we get of Spring in this lovely windy city, I want to share with you a morphed, deliciously easy recipe. I first came upon part of the idea through epicurious. The recipe started to change based on the nice little surprises left on the fridge and on the need to either come up with a fresh 'dressed up' solution to dessert fit for company, or a 'dressed down' bite, 'let's chill with a taste of sweet' after an everyday dinner. The idea of combining berries with balsamic vinegar and pepper is as ancient as the Roman Empire, and still as versatile and delicious as any other dessert. Somehow, the strawberries bring out the balsamic vinegar's sweetness, and the pepper highlights the strawberries' spice - all perfectly enriched by hints of vanilla and cream. Simplicity is definitely perfection! One can creatively change this wonderful recipe by adding ribbons of lemon zest or other types of berries into the mix. To me, it just satisfies this nagging berries and cream craving I seem to have in dangerously increasing waves. A spoonful of peppery, sweet and slightly tart berries with ever velvety sweet cream and bang - you are in Heaven! - Connie.

Level: Easy (Extremely Easy!)

Time to Cook: 10 minutes to prepare; 30 min - 1 hr to macerate

Servings: 2

Ingredients:

- 1lb fresh strawberries (can substitute or add mix of berries, including blackberries, blueberries and raspberries)

- 1 Tbsp of balsamic vinegar (better if aged)

- 1 Tbsp sugar (less if strawberries are very ripe)

- Black pepper to taste

- 2 scoops of vanilla ice-cream per person (can be substituted for 2 scoops of Greek yogurt - which gives it a cream cheese consistency... Or if you are feeling truly decadent, a nice fat dollop of creme fraiche or whipped cream will do the trick!)

Preparation:

1. Clean the berries. For strawberries, cut the tops and quickly rinse over cold water and dry. Then cut each large berry in half and preserve the small whole berries (I love the differences in texture and love biting into whole juicy berries every now and then!)

2. Pour the balsamic vinegar, sugar and a couple of grinds of pepper onto the strawberries (and/ or mix of berries). Cover the bowl with plastic and keep in the refrigerator for at least 30 minutes

4. When ready, assemble the final desert by taking half of the berries into a serving dish and then spooning a couple of scoops of vanilla ice cream (yogurt, whipped cream or creme fraiche) and pour some of the liquid on top of it

Dressing the Berries for Company: To convert this into a truly easy 2 minute dinner party dessert, serve over a partly toasted slice of pound cake with a dollop of cream. Your company will love it!

Copyrighted delimilli 2011.

Curried Beef and Potatoes Turnover (Epok-Epok)

2011-04-17T18:14:00.000-07:00

Curried Beef and Potatoes Turnover (Epok-Epok)

Epok-epok or curried beef and potatoes turnover is a snack that is often featured in the childhoods of many of us Malay kids growing up in Singapore. They are most often eaten during tea time, or during breakfast. They are also often served to guests who visit along with a pot of hot, sweet tea. I have very fond memories of epok-epok, making them from scratch at home along with my mom and my sister. My mom believed in specialization of sorts. As the least skillful one of the three, it took a long time before I was 'promoted' to the task of crimping or pleating. My sister's skill in this task reigns supreme, and to this day, I still could not make mine as fine, consistent and beautiful as she does hers. In any case, I decided to make epok-epok from scratch today. I have come to realise what a long and complicated task this was - it requires a multitude of skills, one of which was making the pastry. But we persevered and in the end, were rewarded with delicious epok - epok, not too far off my mom's own version. Hopefully this recipe will help overseas based Singaporeans like myself get a taste of home. Happy trying! - Ros

Thoughts From an Epok-Epok Newbie: Well - these 'empanadas' were delicious! I call them 'empanadas' as in Latin America, these turnovers would be equivalent to traditional empanadas (only that the filling is different). We had fun with Ros, as I shared with her that other empanada-types exist in the world. From the US (apple turnovers), to Guatemala (sweet empanadas), to the UK (meat pies) to Spain (empanadas de jamón), everyone has a version of this wonderful dish. One of my oldest memories of 'empanadas' were the ones that doña Olimpia made - they were amazing! Doña Olimpia, the Spanish mom of a friend, was the most wonderful cook and I recall tasting her signature empanadas over a summer many, many years ago. Since then, I've been hooked to the dish. The Malay epok-epok was definitely a new find for me, and specially unique as it merged in one dish my Latin American/ Western heritage (the 'empanada' concept) and my Asian roots (the curry meat and potato filling)! What I loved, was to find in the filling the 'surprise' of a piece of hard boiled egg. It gave moisture to the curried potatoes and made it scrumptious! Now, being a complete novice in this art I did try to crimp one with Ros but it didn't even make it to this blog. The crimping is an art that definitely remains in my long list of things to learn! My 'epok-epok' was so bad looking and stained with yellow filling on the 'outside' (as well as on the inside) that my recommendation for all of you out there making it for the first time - is to take it slow and do small ones if at first you have trouble - or instead of crimping make the closure by using the tines of a fork. But definitely do try this dish - it is amazing!! I thank Ros for sharing with me such unique eats and happy times. Empanada, epok-epok, pie, turnover, etc etc - it all spells comfort to me! - Connie

Level: Advanced (or for Connie - Super Advanced!)

Time to cook: 2 - 2.5hrs (this is according to Ros, for me it felt like 2 days!)

Servings: 10 pieces

Ingredients:

For the pastry:

- 3 cups of flour

- 3 tsp olive oil

- A pinch of salt

- 1 mug of hot water

For the filling

- 3 hardboiled eggs (cut sideways into 4 pieces each)

- 3 potatoes (peeled and diced)

- 1 sweet onion (diced)

- 4 tbsp curry powder

- 0.5 lbs minced beef

- Salt and sugar to taste

Preparation:

1. Add 1+ tbsp water to the curry powder to make it into a thick paste.

2. Heat the wok, add 2 tbsp of olive oil
3. Stir fry diced onions until they are translucent and wilt

4. Add the minced beef in the wok and fry together for 2 - 3 minutes, until the beef is cooked

5. Add the curry paste into the wok and fry for 2 minutes. Then add the potatoes.

6. Add water to cover the ingredients. Turn heat to medium and let the potatoes cook.
7. Season with salt and sugar.
8. For extra spice, add freshly cracked pepper and some crushed red chili flakes.

9. Let the water evaporate as the potatoes cook. In the end, you should be left with a thick mixture. Potatoes should be fork tender, but not disintegrated into a paste
10. Let the mixture cool for an hour or so.

11. In the meantime, make the pastry dough.

12. Put the flour in a big bowl. to a mug-full of f hot water. Add a pinch of salt and mix it.

14. Add the water and oil mixture gradually into the flour.

15. Kneed the dough as you go, and add just enough of the water and oil mixture to make into a pie dough consistency (not too hard or too soft).

16. Let the dough rest at room temperature for 30mins and cover with a piece of plastic wrap
17. Roll the dough until it is approx 0.2" thick, cut into round pieces with a cookie cutter - approximately 3.5 inches in diameter.

18. Roll the cut out further until it becomes 4 inches in diameter
19. Put in about 2 spoonfuls of potato paste inside the dough, along with a slice of egg as shown below.

20. Fold dough into two. Crimp / pleat the edges.

21. The result should look like the above.
22. Repeat for all the pastry.

23. Heat the wok with peanut oil over medium heat. Wait until the oil is sufficiently hot (little bubbles should come up when you stick a wooden chopstick into the bottom of the wok). Slide the epok-epok into the hot oil.

24. The final products are shown below.

25. You may want to have a side orange and herb salad with guacamole, along with the epok-epok. Enjoy!

Cumin Shrimp Stirfry

2011-04-15T20:00:00.000-07:00

Cumin Shrimp Stirfry

The first time I heard of Nepali curry is from my dear friend in Singapore, Kak Lin. Thanks Kak Lin! However, I am not able to cook Kak Lin's version on this occasion. Instead, I decided to give a shot at a drier version of the spicy Nepali stirfry. Your recipe will come soon Kak Lin!

The dish today is inspired by a Nepali dish called Shrimp Bhutuwa. It is very aromatic, and beautifully golden in color from the mix of spices. Instead of the traditional peas, I used potatoes and carrots, which turned out really well. It is the perfect dish if you are looking for something spicy, yet do not wish to cook a heavy curry.

This dish is different from the typical South East Asian curry in a few ways: it does not use coconut milk, it has very little gravy, and there is no use of the curry powder. Instead, it uses a combination of cumin, tumeric and garam masala for seasoning. If you are looking for something spicy to cook and wish for an alternative to the traditional curry, this dish is for you. Give it a shot! Ros

Level: Intermediate

Time to Cook: 30mins for stirfry and 4 hours for marinade

Servings: 4

Ingredients:

- 1lb shrimp

- 1 cup potatoes diced finely

- 1 cup carrots diced finely

- 3 dried red chillies (cut thinly)

- 1 tsp tumeric

- 3 garlic cloves

- 1 inch ginger

- 0.5 tbsp ground black pepper

- Salt to taste

- 0.5 tsp garam masala

- 1 tbsp cilantro chopped finely

- 1 bay leaf

- Salt and sugar to taste

For marinade

- 2 tbsp olive oil

- 1 tbsp cumin powder

- 0.5 tbsp lemon juice

- 2 tbsp soy sauce

- 2 tbsp yoghurt

- 0.5 tbsp ground black pepper

Instructions

1. In a large bowl, marinate the shrimp. Toss well to coat evenly. Set aside for 4 hours.

2. When the shrimps are marinated, heat wok, add 2 tbsp of olive oil.

3. Transfer the marinated shrimps to the wok, stir well until shrimps are almost cooked. Set aside.

4. Heat the same wok, add 2 tbsp olive oil.

5. Add cut dried chillies. bay leaf and tumeric in the wok. Fry for 1min.

6. Add garlic, ginger and pepper. Stirfry for 2 mins.

7. Add the finely diced potatoes and carrots into the work

8. Add just enough water to cook the potatoes and carrots.

9. Continue to cook in medium heat until contents cook completely.

10. Put the shrimps back into the wok.

11. Add the remaining pepper and chopped cilantro.

12. Sprinkle garam masala over the dish.

13. Season with salt and sugar to taste.

14. Serve with freshly cooked steamed rice.

Red Snapper Poached in Malay Tamarind Broth (Assam Pedas Ikan Merah)

2011-04-11T19:04:00.000-07:00

Red Snapper Poached in Malay Tamarind Broth With Eggplant and Okra (Assam Pedas Ikan Merah)

If someone were to ask me what is the one quintessential Malay dish that I grew up with, I would say 'Assam Pedas Ikan Merah' without missing a beat. This is fish slowly poached in a golden and spicy Malay tamarind broth, with eggplant and okra. In Singapore, this dish has crossed racial barriers to be appreciated in the Chinese, Indian and also Eurasian homes. I have always been a bit intimidated about cooking this dish - perhaps because I was too afraid to make a rendition that is less than worthy of its reputation. But here I was, in early Spring in Chicago, halfway across the world from my hometown and craving for assam fish. We found fresh red snapper at the supermarket. Red snapper is perfect for this dish. Other large fish like white snapper or mackerel can also be used in lieu of red snapper. We also added eggplant and okra to the pot to make it a complete meal. The dish, although not nearly as delicious as my mom's rendition, brought me back home to Singapore. I dedicate this dish and recipe to my mom, with love. - Ros

The Taste: For me, tasting this dish for the first time was like an adventure. Being Latin American, I've never had tamarind with fish. In Guatemala, tamarind is frequently used to produce a tea-like drink, but never a seafood broth! ...and living in America, the only time I've had okra has been in Southern dishes, in which the okra is sliced and the 'slime' texture is sometimes overpowering. In this case, ingredients I never saw combined were united in a perfect marriage! The tamarind was infused with a backdrop of spice and richness from the fish; and both the olive oil fried eggplants and okra lent a sweet 'umaminess' to the dish that was unique. In short, it is not a seafood curry or a boullaibase; definitely not a jambalaya - but something quite different and special. To top up the experience, Ros taught me to put a few drops of sweet Malay soy sauce over the fish as I ate it, and the flavor was out of this world! Best of all was that the fish was perfectly poached and the exquisite broth accentuated the fish without overpowering it. This became one of my favorite Malay dishes of all time. - Connie

Level: Intermediate

Time to cook: 30 mins

Servings: 4

Ingredients

- For blending / grating into a paste

- 1 large onion

- 3 large shallots

- 3 tbsp sambal olek (chilli paste)

- 1 inch ginger

- 1 tsp tumeric powder

- 3 cloves garlic

- 1 tbsp belachan (shrimp paste)

- 1 medium size fresh red snapper

- 3 tbsp tamarind paste

- 2 medium sized eggplant (sliced into 4 and panfried)

- 10 small okras

- Olive oil

- Salt to taste

- Sugar to taste

Preparation

1. Clean the fish. Freshness is key. Cut into individual serving slices. We recommend including the fish head in the dish, in addition to the fish filets, as it is essential to the broth's flavor

2. Use 1 tbsp of salt to season the fish on both sides. Set aside.

3. Pan fry the sliced eggplant with olive oil over high heat. Use a bit more of olive oil if needed if the eggplant looks too dry. Set aside.

4. Heat a wok over high flame. Add 3 tbsp of olive oil.

5. Pound the base of the lemongrass, and place it inside the wok. Let it fry for 1 min. The idea is to let the lemongrass infuse into the oil.

6. Pour the blended paste (recipe for the paste above) into the wok. Fry until the paste becomes fragrant for about 2 mins.

7. Pour water into a large bowl together with the tamarind paste. Mix the paste with the water and strain out the tamarind (just keep the tamarind water).

8. Pour the tamarind water into the wok and mix with the paste.

9. Add more water to the wok, such that it is two-thirds full. Bring it to a boil over high heat and let the broth cook for about 1 min.

10. Add the eggplant and okras into the wok and cook over medium heat.

11. Let the vegetables cook until tender - for about 10 mins.

12. Gently slide fish into the wok on top of the vegetables, and let it poach slowly (reduce the heat further if its boiling too strongly). Poach the fish in the simmering broth for about 15 minutes. Poaching time will depend on the type and size of the fish.

13. Take out the vegetables if necessary first to prevent overcooking, whilst the fish is poaching.
14. Season with sugar to taste to balance the tamarind flavor.

15. When cooking is completed, serve it immediately with freshly steamed jasmine rice.

16. A great side sauce is sweet soy sauce.

17. Jemput makan - Bon Appetit!

Copyrighted by delimilli 2011

Hainanese Chicken Rice

2011-04-01T10:20:00.000-07:00

Hainanese Chicken Rice

My apologies for taking so long to post this recipe, but here it is finally. Hopefully you will enjoy cooking this simple yet delicious dish in the comfort of your kitchen. Hainanese chicken rice has its roots in the Hainan region of China. Immigrants from Hainan to South East Asia adapted the original version of this dish into the current version using the culinary preferences in the South East Asia region. In addition to Singapore, you can also find this dish in Malaysia as well as Thailand. - Ros

Level: Intermediate

Time: 1.5 hours

Servings: 4

Ingredients

- 8 pieces of chicken thighs

- 1 seedless cucumber (peeled and sliced)

- 4 inches of ginger (peeled and blended)

- 6 cloves of garlic (peeled and blended)

- 4 servings of jasmine rice

- Sweet soy sauce (kicap manis)

- Light soy sauce

- Garlic chili sauce

- Sesame oil

- 5 stalks of spring onion (cleaned and cut into 2 inch long pieces)

- 2 inches of garlic (peeled and sliced)

- Salt to taste

- Half a lime

- Sufficient ice to make an ice bath

Preparation

1. Clean the chicken, remove excess fat and skin

2. Place chicken in a pot

3. Place the sliced ginger in the pot

4. Place the spring onion in the pot

5. Pour water to cover chicken completely, with 2 inch excess

6. Cook over high heat for 10mins, continuously removing the residue at the surface of the pot.

7. Season generously with salt to taste. This is the soup that will be used for the dish, so season to taste.

8. After 10mins, reduce heat to medium and cook for another 20-30minutes until chicken cooks completely.

9. When the chicken cooks, remove the chicken from the pot and soak the cooked chicken thighs in an ice bath for about 5minutes. The objective of the ice bath is to give the chicken a delicious texture.

10. After the ice bath, drain the chicken and soak away excess water.

11. Debone the chicken, and slice it sideways into strips of about 0.5inch thick. Pour soy sauce and sesame oil over the chicken. Set aside.

12. Dispose the ginger and the spring onion from the chicken broth. Set chicken broth aside.

13. In a separate wok, fry the blended ginger and garlic in a dash of olive oil. Remove when fragrant.

14. Clean the jasmine rice and remove excess water.

15. Pour 1 tbsp of olive oil in the wok. Put all but 2 tbsp of the fried garlic and ginger mix in the wok. Then pour in the cleaned jasmine rice.

16. Fry all ingredients together in the wok for approximately 2-3 minutes. You will be rewarded with a wonderful fragrance from the wok at this stage. :)

17. When ready, cook the rice, garlic and ginger mixture in a rice pot, using the chicken broth from earlier. Use sufficient broth to cook 4 servings of rice - use the standard rice cooker water levels.

18. Next the sauce. There are 3 sauces that accompany the dish. The sweet sauce can be purchased readymade from an Asian supermarket. The chili garlic sauce can be cooked from scratch (as is practice in my mom's kitchen), but for simplicity, we can use the ones readymade from the Asian supermarket.

19. The only sauce that needs preparation is the garlic, ginger sauce. Use the 2 tbsp of the fried garlic and ginger mix that we set aside from Step 16 above. Add 2 tbsp of chicken broth, a pinch of salt and a small squeeze of fresh lime to the garlic and ginger mix.

20. Finally, we assemble the parts together:

21. The final serving will be something like this: sliced cucumber (cool and refreshing from the fridge), the room temperature chicken, the pipping hot chicken broth and 3 dipping sauces.

22. Each bite should consist of rice, chicken, a dash of each of the 3 sauces. You will see how the wonderful fragrance of the chicken rice mixes with the sweet soy sauce, the tangy garlic and ginger sauce and the spicy chili sauce. So many flavors in each mouthfull.
23. A bite of cucumber serves to clean your palate between each mouthful of rice.
24. It is a lot of work, but it is definitely worth it. You will understand why this dish is the unofficial national dish of my country.

Good luck and enjoy! :)