This is another pao fan recipe that we absolutely adore and it is so easy to do at the same time.
Start by pouring 700ml of chicken stock into a claypot. Add 1/2 cup of dried scallops. Cut 1 large piece of dried cuttlefish or octopus into smaller pieces and add to the claypot.
Bring the water to a boil and reduce to low heat. Add 200ml of the water or juices from an opened can of abalone. Cut 1 or 2 pieces of dried fish maw into smaller square pieces. Add to the broth.
Marinate 300g of thinly sliced stir fry beef with 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sesame oil, 1 tbsp honey, some white pepper, 3 cloves of minced garlic and some white sesame oil. Mix well and refrigerate for 30 minutes.
Boil a pot of water. When the water boils, add 1 cup of penne. Let it cook for 9 minutes or as per the cooking time stated in the box. There will be a bit more cooking in a pot later. So, you can cook a minute lesser if you want it to be more al dente. Once cooked, strain and set aside.
Chop 3 to 4 stalks of spring onion. Chop finely for the white part and cut into lengths of about 5cm for the green part.
Our next pao fan is dedicated to our love of Korean dramas. A simple yet comforting stew mixed with warm rice is so heartwarming, and given a spicy kick from the kimchi.
Start by sautéing 3 chopped shallots in a claypot with some oil for a few minutes. Add white parts from 1 stalk of leek. When the shallots and leeks have turned slightly soft, add 2 sliced sausages.
Add 1/2 cup of kimchi and 550ml of water or enough water to fill up the claypot. Simmer at low heat for 15 to 20 minutes. After which, the broth should be flavourful.
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.
