Tajine Chicken ~ Chef Wan

Source: Chef Wan

August 15, 2009, I attended Demo by Chef Wan @ Courts Mega Tampines.  He shared & demo 4 dishes.  Sampled his dishes & oh my it's heaven....so yummy that I can't wait to do this dish by myself & share with my relatives & friends.....

Ingredients:
1 whole chicken (cut 8 pieces)

1 tbsp paprika powder

1 tsp turmeric powder

1 tsp white pepper powder

2 tsp cumin powder

60ml olive oil

1 large onion ~ cut cubes

2 cloves garlic ~ chopped finely

2" ginger ~ chopped finely

1 cup water (or less)

1 tbsp coriander leaves ~ chopped

10 pcs olive fruits

2 medium potatoes ~ sliced

1 tbsp parsley leaves ~ chopped

2 medium tomatoes ~ chopped

Directions:

1. In a bowl, marinated the chicken together with paprika, turmeric, white pepper & cumin seed for a minutes.
2. Heat olive oil on a wok, saute sliced onion, garlic & ginger till fragrant.
3. Add the marinated chicken & cook for about 5 minutes.
4. Pour a cup of water, add olive fruits, coriander leaves, parsley leaves, potatoes & tomatoes.  Turn the heat on slow, covered wok & cook for 30 minutes so as the chicken cooked.

Bake Black Sweet Chicken aka Ayam Hitam Manis ~ Chef Wan

Source: Chef Wan

Ingredients:
4 chicken pieces (discard the fat)
10 pcs shitaka mushroom ~ tear pieces
2 medium potatoes ~ boiled together w/skin, cut halves
1 tsp sugar
2 tbsp sweet soy sauce
1 tbsp shallot ~ chopped finely
1 tbsp garlic ~ chopped finely
1 tbsp ginger ~ chopped finely
1 large onion ~ sliced
2 tbsp black soy
couple of spices (star anise, cloves, cardamon & cinnamon stick)
1 cup water

Directions:

1. In a big baking dish, put the chicken & all the ingredients & mix well.
2. Preheat the oven at 180 deg & bake for about 1/2 hr
3. Serve with hot rice.

Cornflakes Snaps Cookies

Ingredients:
200g QBB Ghee (I used butter)

180g caster sugar

1 tsp grated rind of lemon

1 tsp vanilla essence

2 egg yolks

250g cornflakes ~ crushed lightly

260g self-raising flour

20g corn flour

some cherries glaced ~ chopped

Directions:

1. Cream the QBB/butter, sugar & vanilla essence until the mixture becomes fluffy.
2. Beat in egg yolk & grated lemon rind.   Fold in sifted flour & mix well.
3. Put mixture into the refrigerator to chill for half an hour until it turns slightly firm so that you can handle easily.
4. Drop teaspoonfuls of mixture onto the crushed cornflakes.   Shape into balls & place on baking trays lined with non-stick paper.
5. Press a cut cherry in the centre of each dough.
6. Bake in preheated oven at 180 deg C for 20-25 minutes or until lightly golden in color
7. Cool on wire racks before storing in airtight containers.

Lemon Yogurt Cake

Ingredients:
200g self-raising flour

1 tsp baking powder

¼ tsp salt

250ml natural yogurt

180g caster sugar

3 large eggs (180g)

Zest of 2 lemons

1 tsp vanilla extract

125ml melted QBB Ghee

3 tbsp marmalade

Directions:

1. Preheat oven to 180 deg C.  Line a loaf tine with non-stick paper.
2. Sift flour, baking powder and salt into mixing bowl.
3. Combine yogurt, sugar, eggs, lemon zest & vanilla extract in a large bowl & whisk until well blended.
4. Gradually whisk in dry ingredients.  Using spatula, fold in melted QBB Ghee.
5. Transfer batter to prepared pan & place in a preheated oven.   Baked for 40 minutes or until a skewer inserted into centre comes out clean.
6. Cool cake in pan for 5 minutes & then turn cake on rack to cool.  Brush marmalade over top of cake.  Cool cake thoroughly before cutting.

Prwan Noodle aka Hay Mee ~ Chef Wan

Source: Chef Wan

After watching Asia Food Channel, hosted by Chef Wan, shown us his aunty in Singapore cooked prawn noodle soup.  This is my favorite dish.  Each time I'm out for a meal, I would order prawn noodle soup.  So, y'day my families had homemade prawn noodle soup for dinner since it was my very first time to cook my own prawn noodle, I wasn’t so sure whether it can taste like one. But after I took the first sip of the broth, oh boy, this is so Real, as good as the prawn noodle I had at hawker center's stall....

Ingredients:
½ kg big prawns (wash clean)

6 cloves garlic ~ minced

2 tbsp white pepper

1” roasted shrimp paste

5g rock sugar

2 cubes of fish knor (u can use fish stock boullini)

1 tbsp dark soy sauce

Salt / Ajinomoto

Garnish ~ Blanch

1 packet water spinach

¼ g bean sprout

500g yellow noodle (called Hokkien noodle)

2 fish cakes ~ thinly sliced

Fried shallot

Directions:

1. Boil 15 cups of water in a big pot on medium heat, add the big prawn, together with the head & shell, and cook till the prawn turn pink.   Removed the prawn & peel the head & shell.  Set aside.  (Note: the water from the prawn, do not throw as needed to make a broth for the noodle)
2. Heat 2 tbsp of oil on a pan, sauté the garlic, roasted shrimp paste & white pepper for about 2 minutes.   Add the prawn head & shell & cook for another 5 minutes.  Pour the cook shells into the prawn broth & simmer for about 30 minutes or more.
3. Add rock sugar, fish cubes, dark soy sauce & salt/Ajinomoto.  Simmer till the rock sugar dissolve.
4. Sieve the soup & set aside.
5. To serve in a bowl, add the blanch water spinach on the bottom, noodle, bean sprout & garnished with prawns & sliced fish cakes.  Ladle the hot prawn broth & fried shallots.