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.
This is the brother of the well known Maxwell market curry rice, and he is currently operating at Redhill market.
While the Maxwell version has modernise it’s curry, this one still adheres to an old school taste. The curry is lighter and is not mixed with a soya gravy. Yet, it is still flavourful with an alluring curry fragrance.
His kong ba and pork chops are what we enjoy the most. The former is braised until tender and meat that can be easily pulled. The pork chops are dusted with soda crackers crumbs for that almost buttery tasting crust, and crispy too.
Our next lunchbox recipe is a simple and very healthy one. This recipe for 2 persons.
Start by steaming 300g of chopped salmon for 15 minutes. Boil 1 chopped potato in water for around 20 minutes until the potatoes are soft. Strain the potatoes.
Add the potatoes into your lunchbox. Add the steamed salmon. Squeeze half a lime for each portion into the salmon and potatoes. Season with 1/2 tsp salt and black pepper.
One of the very best when it comes to wanton noodles. Despite the long queues, aunty here cooks each plate swiftly and plates it beautifully too, with uncle diligently taking orders.
Everything is excellently done here, from the well caramelised char siew, to the plump wantons with well seasoned and tasty fillings.
Though they use the more regular alkaline noodles, the dark soya sauce is well balanced with a nice savoury profile that goes well with the alkaline noodles and removes most of the “kee” taste.
