Soto Ayam aka Yellow Chicken Soup

Ingredients:
2 skinless chicken legs

2 lemongrasses

5 lime leaves

2” galangal

Paste:

5 shallots

4 cloves garlic

2 sliced ginger

½ tsp turmeric powder

Vegetable oil

Garnish:

Bean sprout ~ blanched

Fried shallots

Spring Onion ~ chopped

Boiled egg

Lime ~ cut wedges

Directions:

1. Bring 2 liters of water to a boil then simmer 2 skinless chicken legs.
2. Sauté the paste till fragrant with lemongrass, lime leaves & galangal.
3. Pour the sauté paste into the boiling chicken.  Add salt & sugar to taste & cook the chicken till tender.
4. Once the chicken is tender, scoop the chicken & shred the meat.  Set the meat aside.
5. To assemble, put the chicken meat, bean sprout & pour the soup in a bowl & top with fried shallots & spring onion.

Nasi Goreng Jawa aka Fried Rice Jawa Style

Ingredients:
Cooked rice

200g beef ~ cut strips.

100g prawn ~ shelled & devined

2 tbsp sweet soy sauce + 3 tbsp water

2 tbsp oil for frying

Paste:

2-4 red/green chilli ~ deseeded

1 tsp coriander seed/powder

6 shallot

3-4 clove garlic

1 tsp shrimp paste/belacan

½ tsp sugar

1 tsp salt

Directions:

1. Heat oil in a wok, stir-fry the paste till fragrant.  Add the sweet soy sauce.
2. Add the seafood & mix well.
3. Then add rice & mix well with the seafood mixture.

Thai Basil Beef Fried Rice

Just finished cooking dinner for my kids.....today menu will be a simple dish called for "Thai Basil Beef Fried Rice".....mmm, I just realized on Tuesday, Nasi Kebuli an Arab dish, yesterday I cooked Hokkien Prawn Noodle, a Chinese Dish & today Thai Dish!

Ingredients:
4 cup cooked jasmine rice ~ chilled
300g beef (stir-fry)
6 cloves garlic ~ minced
2 Thai chilies ~ chopped
1 red bell pepper ~ sliced
1 medium onion ~ sliced
2 cups Thai basil ~ whole
1/2 cup cilantro (Optional)

Sauces:
3 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar

Directions:

1. Whisk together the sauces & set aside.
2. Heat 3 tbsp oil in a wok on medium-high heat.  Add the garlic & sliced chili & stir fry for 30 seconds.
3. Add the red pepper , onion & beef, stir fry until the onion is translucent & beef is about medium.
4. Push ingredients in the wok aside & quickly scramble the eggs.   Add the oyster suace mixture & stir everything together.
5. Raise the heat to high & add the chilled rice.  Stir until blended with the sauce & other ingredients, breaking up clumps of rice with the back of a spoon.  Add more soy, oyster or fish sauce if necessary (or to taste).
6. When everything is blended together & rice is hot, remove from heat & stir in the basil leaves.  Garnish with cilantro if desired.  Serve immediately.

Nasi Kebuli Ayam aka Chicken Rice Kabuli

Bought new rice cooker today at Giant & get to test for tonight's dinner.....it's called "Nasi Kebuli Ayam" aka Chicken rice Kabuli, an arabian dish....Kids love it!

Ingredients:
3 cups basmathi rice
500g chicken
2 large onions ~ sliced
1/2 cup plus 2 tbsp vegetable oil ~ divided
5 tsp salt
2 large carrots ~ cut matchstick
3 tbsp black raisins
3 tbsp slivered almonds
3 tbsp sugar
3/4 cup water
2 tsp ground cumin
1 1/2 tsp ground cardamom
12 cups water

Directions:

1. Immerse rice in a bowl of water and drain in a colander. Repeat this step 3 times.
2. Choose a sauté pan that is at least a couple inches deep and large enough to fit all the chicken. Pour ½ cup of the oil in the pan and sauté the onions over high heat, stirring quickly, until brown (5-10 minutes). Don't burn them. Add the meat to the pan and sprinkle with 3 tsp. of the salt. Cook the meat over medium-high heat for 20 minutes, turning from time to time so all sides turn golden brown. The onion will start to caramelize and turn into a thick sauce. Continue stirring to keep the meat from burning.
3. In a large frying pan add ¾ cups of water and bring to a boil, add the carrots and cook until tender and a deep orange hue, 5 to 7 minutes. Keep a close eye on this to make sure you do not overcook them. Once the carrots are done, drain any leftover liquid out of the pan. Add the remaining 2 tbsp of oil, raisins, almonds and sugar to the carrots. Stir quickly over medium-high heat and keep stirring for about 3 minutes. The raisins will look plump; the carrots will take on a nice sweet flavor. Remove from heat and package the carrots into a sealed aluminum foil pouch about the size of a small paperback novel.
4. Remove the meat pieces from the broth and set aside. Stir the cumin, cardamom and black pepper into the broth. Continue to cook on low for 5 minutes to allow it to thicken.
5. Meanwhile, measure 12 cups of water and the remaining 2 tsp. of salt into a large Dutch oven or pot with a fitted lid. Bring it to a boil. Add the rice to the water and boil until it is al dente (nearly cooked, though still slightly crunchy). This will take just a few minutes depending on the rice you use. You will have to taste it to check for doneness. Do not overcook it.
6. Immediately strain the rice through a colander. Put the rice back into its cooking pot and add the broth. Mix well. Arrange meat on top of the rice. Set the aluminum package of carrots on top of the rice. This will keep the carrots warm and deepen the flavors without mixing with the rice yet.
7. Bake the rice for 15 minutes in 500 degrees then drop the temperature down to 250 degrees. Cook for another 20 minutes. Sprinkle the carrots, raisins, and almonds on the rice.

Soft Pretzel ~ Bobby Flay

Source: Throwdown with Bobby Flay

Freshly baked pretzel from my very own oven....Couple of days ago, we watched Throwndown with Bobby Flay, Soft Pretzel....The only shop selling Pretzel in Singapore is a German Restaurant down in Upper Changi. So, since I've all the ingredients in my pantry, I decided to have a homemade soft pretzels for my family especially for my old man as he loves Pretzels.

Ingredients:
1½ cups warm water

2 tbsp light brown sugar

1 packet active dry yeast

3 oz (89g) unsalted butter ~ melted

2½ tsp kosher salt

4 ½ - 5 cups All-purpose flour

Vegetable oil

6 cups water

½ cup baking soda

1 whole egg ~ beaten

Coarse sea salt

Directions:

1. Line 2 half-sheet pans with parchment paper & spray liberally with vegetable/non-stick spray.
2. Combine water, sugar, yeast & butter in the bowl of a stand mixer & mix with the dough hook until combined.  Let sit for 5 mins.
3. Add salt & flour (4½ cups), mix on low speed until combined.  Increase the speed to medium & continue to mix for 7 mins or until smooth dough.
4. Oil/Spray with vegetable oil on a bowl, add the dough & spray top of the dough.  Cover with a plastic wrap & place in a warm spot until the dough doubles in size ~ about 1 hour or more.
5. Preheat the oven to 425 deg or 200 C.  Bring the water to a boil in a small roasting pan over high heat & add the baking soda.
6. Remove the dough from the bowl & divide the dough into 12 – 14 equal pcs, about 3 oz each.  Roll the dough into a ball & set aside with plastic wrap for another 15 mins.  Roll each pcs into a long rope & make a “U” shape, then press the ends of the rope at the bottom of the “U” shape & pinch the ends.  Place shaped pretzels onto the oiled parchment paper-lined baking sheets.
7. Boil the pretzels in the water solution for abt 15-30 seconds, remove with a large flat slotted spatula, or a spider.
8. Place pretzels on each baking sheet, brush the tops with the egg wash & season liberally with the salt.
9. Bake for 10 – 12 minutes or until deeply golden brown.  Remove to a baking rack & let rest 5 mins before eating.  Dip into desired sauces.

Pad Thai aka Kuay Tiaw (Thai Style)

Source: Throwdown with Bobby Flay

Couple of days ago, I watched Throwdown with Bobby Flay on AFC; saw this delicious Thai dish called for "Pad Thai" & decided to make for my family tonight's dinner...This is my "Pad Thai" & it's damn delicious!

Ingredients:
Pat Thai Sauce:

1 cup tamarind juice

1 cup palm sugar + 3 tbsp

1 cup water

½ cup fish sauce

2 tsp salt

Noodle:

4 tbsp vegetable oil, plus extra as needed

1 tsp chopped garlic

½ cup prawn ~ shelled & deveined

1 packet rice noodles ~ soaked 60 mins in cold water & drained

½ cup water

5 tbsp Pad Thai sauce

2 large eggs

½ tsp Sambal Oelek or more to taste

2 tbsp ground roasted peanuts

½ cup sliced garlic chives or green onion

2 cups bean sprouts plus more for garnish

1 wedge lime

Directions:
Pad Thai Sauce - Mix all ingredients in a saucepan for about 60 mins until it is well mixed & syrupy.  Stir occasionally to prevent burning.

Noodle:

1. Heat oil in a wok, add the garlic & stir-fry until golden brown.  Add the prawn & keep stirring until the prawn changes color.  Push the prawn to make room to fry the eggs.  Remove & set aside.
2. Add the noodles.  They will stick together so stir fast & try to separate them.  Add water, stirring a few times & moist.  Then add the Pad Thai sauce, & keep stirring until everything is thoroughly mixed.  The noodles should appear soft & moist.  Return the cooked prawn & eggs to the wok.
3. Stir the noodles until everything is well mixed throughout; add sambal oelek, peanuts, garlic chives & bean sprouts.  Mix well.
4. Serve with raw bean sprouts & a few drops of lime juice.