Tuesday, April 22, 2014

Hainanese Chicken Rice


Two Excellent guides with step-by-step pictures can be found at Rasa Malaysia and Steamy Kitchen
  
Stock
1kg chicken carcasses (or legs or wings)
3slices ginger
2spring onions

Chicken
1.5 kg free-range chicken, fat trimmed and reserved
1 tbsp Shaoxing (Chinese cooking wine) (see note)
2 tbsp light soy sauce
1garlic clove, roughly chopped
6 slices ginger
2spring onions, roughly chopped
1 tsp sesame oil
½ tsp salt

Chilli sauce
10long red chillies, seeds removed and roughly chopped
1–2garlic cloves, roughly chopped
5 cm piece of ginger, roughly chopped
1 ½ tbsp lime juice
1 tsp salt

Ginger sauce
75g ginger, roughly chopped
6garlic cloves, roughly chopped
½ tbsp lime juice

½ tsp salt





Rub the inside of the chicken with the rice wine and half the soy sauce. Pound the garlic, half the ginger and half the spring onion to a paste in a mortar (or blend in a food processor). Rub the paste inside the chicken.
Bring a large pot of water to the boil, then turn off the heat and add the chicken, remaining ginger and spring onion. Cover with a lid and leave to stand in the water for 1 hour. After the first 5 minutes, lift the chicken out and drain the water from its cavity, then return to the water. Repeat 2 or 3 times during the hour (this ensures that there’s enough hot water inside the chicken to cook it through). After 30 minutes, bring the water back to almost boiling then turn the heat off again. Cooking the chicken without boiling it ensures it is tender and juicy.
Remove the chicken from the water. Combine the remaining soy sauce with the sesame oil and salt and rub into the chicken. Leave to cool.
To make the stock, add the chicken carcasses, ginger and spring onions to the pot of water and boil for 1–2 hours, until the stock has a strong chicken flavour. Strain the stock through muslin cloth.
Meanwhile, make the chilli sauce. Pound the chilli, garlic and ginger to a paste in a mortar (or blend in a food processor). Add ½ tablespoon of chicken stock and lime juice and salt to taste.
To make the ginger sauce, pound the ginger and garlic to a paste in a mortar (or blend in a food processor) and add the lime juice, salt and 2 tablespoons of chicken stock.
To make the chicken rice, heat the chicken fat in a wok until it releases oil, then add the ginger and garlic and fry until golden. Discard any solid pieces of fat. Add the rice and salt and stir-fry briskly for 1–2 minutes. Transfer the rice to a saucepan or rice cooker and add 3 ½ cups (875 ml) of chicken stock and the pandan leaves if using. Cover with a lid and cook until the stock is absorbed (you may need to add a little more stock towards the end if the rice seems dry).
To serve, slice the chicken into bite-sized pieces. Reheat the remaining chicken stock and ladle into small serving bowls, garnishing with sliced spring onion or blanched shredded cabbage. Serve the stock alongside the chicken, rice, chilli sauce, ginger sauce, kecap manis and cucumber.


Friday, April 18, 2014

Hot Cross Bun Pudding



6 hot cross buns
30g unsalted butter, softened
1 vanilla bean, split, seeds scraped
600ml thin cream
600ml thickened cream, plus extra to serve (optional)
Zest of 1 orange
4 eggs
170g caster sugar
Icing sugar, to dust


Split the hot cross buns and butter each half. Lay the bases in a 2-litre (8-cup) baking dish, then place the bun tops on the bases. Place the vanilla pod and seeds in a saucepan with the creams and zest, and heat over low heat until just simmering. Remove from the heat.

Beat the eggs and sugar until just combined, then pour into the warm cream, stirring continuously. Strain the custard evenly over the buns and set the pudding aside for 30 minutes for the buns to soak up some of the custard. (The pudding can be prepared to this stage several hours in advance and refrigerated - just bring to room temperature before baking.) When ready to cook, preheat the oven to 170°C. Place the pudding dish in a large roasting pan and pour enough boiling water into the roasting pan to come halfway up the sides of the pudding dish. Place in the oven for about 45 minutes or until the custard is set. Dust with icing sugar and serve with extra cream if desired.

Thursday, April 17, 2014

Nem Thinh



100g firm tofu
oil, for frying
60g cellophane noodles
140g carrot, cut into thin strips
140g kohlrabi, cut into thin strips
1 pinch of sugar
1 tsp salt
¼ tsp freshly ground black pepper
2½ tbsp roasted rice flour
1 small iceberg lettuce, shredded
½ handful holy basil leaves
½ handful coriander leaves
24 rice paper wrappers


Cut the tofu into 1.5 cm slices. Pan-fry the tofu in the hot oil until golden brown. Drain well on paper towel. When the tofu is cool enough to handle, cut the slices into 1 cm strips.

Cook the noodles in boiling water for 2 minutes, then drain and refresh in cold water. Drain and set aside.
Heat a little oil in a frying pan and cook the carrot and kohlrabi until softened. Season with the sugar, salt and pepper. When the vegetables have wilted, add the tofu and remove from the heat.
Cut the noodles into short lengths. Add the noodles and roasted rice flour to the vegetables and toss to combine. Add the lettuce and herbs and toss through the mixture.

Dip a rice paper wrapper in warm water for 1 second. Do not soak the wrapper as it will become too soft and tear when rolled. Place the wrapper on a flat surface. Wait for 20 seconds, then place a tablespoon of the tofu and noodle mixture on the bottom third of the wrapper. Bring the bottom of the wrapper up over the filling, fold in the sides and then roll up. Set aside, seam-side down, while you prepare the remaining spring rolls.

Serve with the dipping sauce.


Monday, April 14, 2014

Boston Cream Pie



Custard Filling
Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Refrigerate overnight.


Monday, March 24, 2014

Rhubarb Quick Bread




Compote 
6 cups fresh chopped rhubarb, washed
1/2 cup fresh orange juice
1/2 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes. Remove from heat, cool.

Saturday, March 8, 2014

Banana Streusel Cake


FOR THE STREUSEL TOPPING AND CENTER
1 3/4 cups all-purpose flour
1 cup packed light-brown sugar
1 1/4 teaspoons ground cinnamon
Coarse salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups coarsely chopped toasted pecans

FOR THE CAKE
1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup coconut cream
Squeeze of Lemon
1 1/2 cups mashed ripe bananas (about 3)
3/4 cup unsweetened shredded coconut

Wednesday, March 5, 2014

Jelly Slice - Gluten and Dairy Free





1 Packet plain GF Biscuits, crushed
170g coconut butter melted
400g coconut milk
Juice of 2 lemons
3 level teaspoons gelatine
1 tablespoon vanilla
1/4 cup boiling water
1 packet jelly crystals
Cool Water

Mix crushed biscuits with melted butter. Press firmly into a lined slab tin. Place in the fridge until cold and set.