Marinate 200g chopped chicken leg with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp Chinese wine, 2 tsp sesame oil, Sarawak white pepper and 1 tbsp corn flour.
Mix well and refrigerate for 30 minutes. The soya sauces we are using and recommending are naturally brewed from https://www.nanyangsauce.com/
Make the rice water by adding 1/4 tsp salt to 220ml water and stirring well to dissolve the salt. Add the rice water to 1 cup of rinsed rice in a rice cooker.
Wild Honey has been our go to place for classic breakfast meals for some time, and yesterday’s crowd proves they still have loyal and regular customers lapping up their many variations of breakfast plates.
Add We found a new favourite in the Delancey as well, generous strips of black peppered pastrami on their world class house baked bagels.
Perfectly poached eggs in a specially concocted mustard grain hollandaise sauce that provides the usual tang to the creamy eggy buttery richness.
In our latest professional series entry, Chef Felix Chong from Monti shows us how to make a true Roman carbonara dish.
Guanciale, or at least pancetta should be use for that alluring smoky cured aroma and flavour. Pecorino Romano, and not any other cheese should be used. And for each portion, 2 whole egg yolks are required to make the cream sauce. And no actual cooking cream should be added at all.
In a hot pan, add 100g of chopped guanciale and fry for a few minutes to render the fat. Season with some black pepper. At the same time, cook your pasta for in boiling water until 80 percent cooked next to the pan of guanciale.
This is most certainly the most nourishing and nutritious pao fan that you can have, and we doubt you can find this sold commercially.
Rinse a handful of angelica root, yu zhu, red dates, dried scallops, dried longan and goji berries in water for a few seconds. Strain the herbs and set aside.
In a claypot filled with some oil, sear 2 chicken legs for a few minutes. Add the rinsed herbs, followed by enough water to cover and submerge the chicken legs.
This soya chicken rice cooker should prove popular with the family. We highly recommend using the premium virgin brew soya sauces from Nanyang Sauce though you can easily use other brands as well.
The Nanyang sauces are naturally brewed and gives a marvellous umami to the chicken and rice. We believe the secret to a good soya chicken lies in the use of a good quality soya sauce. We also recommend using the chicken from Benja Chicken.
Start by marinating 200g chicken leg fillet with 1 tsp light soya sauce, 2 tsp dark soya sauce, 1 tsp sweet dark sauce, 1 tsp rose essence wine, Sarawak white pepper and 1 tbsp corn flour. Mix well and refrigerate for at least 30 minutes.
Start by toasting 1 espresso cup of risotto grains for 1 portion in a sauce pan for a few minutes. Add the strained porcini and cook for a minute or so,
After the grains and porcini have been lightly toasted, add 3 ladles of boiling stock. Use hot stock so as not to bring down the temperature of the cooking process. Cook for exactly 13 minutes.
The joy of claypot rice lies in the use of Chinese sausages and duck livers and the fat that is infused into basmati rice.
The bread notes of basmati combined with cured meat fat, finished with a soya drizzle is just too good, and surprisingly so easy to do at home.
Soak 1 cup basmati rice for 1 hour, you can use short grain rice too but basmati is best for this. Then thoroughly oil your claypot to reduce sticking later.
Uncle has been making this delicious plate of mee siam since the 80s, and continues to diligently churn out this comforting and appetising breakfast classic daily.
A seemingly modest looking mee siam plate, but one spoonful is enough to convince. A perfect balance of sweet and savoury and spicy, it’s that delectable Assam broth that will have you coming back for more.
Good to see him finally getting a proper shiny signboard instead of handwritten signs. And despite a slight increase in pricing to $3.50, it’s worth forking out for this full of depth mee siam.
