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Ajax
03-04-2011, 04:26 AM
Does anyone have a good recipe for singapore chicken flavored rice? I've realized that I actually am indifferent to the chicken part of Hainanese chicken rice but I absolutely love the rice.

Yehudi, in this dish the rice is cooked with the water that is left over from poaching the chicken. You should put a whole chicken (nothing bigger than 4 lb at most) into a pot that is just big enough for it. Cover it with water. Add 2-3 smashed cloves of garlic and a few slices of ginger, maybe even some bruised lemongrass stalks. Turn on the heat, bring it just to a boil then cover and turn the heat off, but don't move the pot off the stove. After 30 minutes, turn on the heat, again bring to a simmer then turn the heat off. Wait another 30 minutes. This method will give you a perfectly poached chicken and a pot full of fragrant chicken broth. Take the chicken out but don't discard the water.

To cook the rice, heat a little oil (or chicken fat, if you have it!) in a wide pot over medium heat and saute the rice in that for a few minutes until the rice has gone opaque white. Then for each cup of rice, add two cups of the broth left over from poaching the chicken. Bring to a simmer, cover and cook for 20 minutes. Enjoy :)

alhrayth
03-05-2011, 11:27 AM
Today I am really sad because for breakfast I had the last slice of this cake (http://talesfrommyitaliankitchen.blogspot.com/2011/03/ricotta-cocoa-banana-caramel-cake.html). I know I shouldn't make another one very soon, but it was yummy.....

Yehudi
03-05-2011, 08:58 PM
Yehudi, in this dish the rice is cooked with the water that is left over from poaching the chicken. You should put a whole chicken (nothing bigger than 4 lb at most) into a pot that is just big enough for it. Cover it with water. Add 2-3 smashed cloves of garlic and a few slices of ginger, maybe even some bruised lemongrass stalks. Turn on the heat, bring it just to a boil then cover and turn the heat off, but don't move the pot off the stove. After 30 minutes, turn on the heat, again bring to a simmer then turn the heat off. Wait another 30 minutes. This method will give you a perfectly poached chicken and a pot full of fragrant chicken broth. Take the chicken out but don't discard the water.

To cook the rice, heat a little oil (or chicken fat, if you have it!) in a wide pot over medium heat and saute the rice in that for a few minutes until the rice has gone opaque white. Then for each cup of rice, add two cups of the broth left over from poaching the chicken. Bring to a simmer, cover and cook for 20 minutes. Enjoy :)

Thanks! For those who don't know, this dish is pretty much to singaporians what hot dogs and hamburgers are to us. Walk around singapore and pretty much every street vendor sells it. The chicken part is ok, but the rice is extremely yummy!

Rex
03-10-2011, 09:47 PM
Thanks! For those who don't know, this dish is pretty much to singaporians what hot dogs and hamburgers are to us. Walk around singapore and pretty much every street vendor sells it. The chicken part is ok, but the rice is extremely yummy!

TV food host Tony Bourdain loves this stuff. He also said in his blog that it would actually be difficult to re-create in the states, because of the type of chickens they use in Singapore? Is this true? I'd like to try though - it looks great. I'd also like to try that bone marrow soup.

Artemis@BC
03-10-2011, 10:43 PM
I think I posted last Christmas about how much I loved this nut roast (http://gggiraffe.blogspot.com/2008/11/nut-roast-with-chestnuts.html), minus the cheese and with some breadcrumbs. I have now found it also makes a really excellent filling for vegetarian sausage rolls. :swoon: I think my next experiment will involve adding some classic sausage spices to it.

Ooh, that recipe does look good -- thanks for posting. (Although it makes me laugh whenever I see an Aussie recipe that calls for "tasty cheese" :lol:)

And vegetarian sausage rolls are a guilty pleasure of mine. Last time I made them, I used a recipe for Raw portobello sausages made in the dehydrator -- kinda defeats the purpose of the rawness when you bung them into puff pastry dough and bake them ... but I had a lot. And they were extremely yummy.

BigB08822
03-17-2011, 04:26 AM
A friend of mine is having a big St. Patty's Day party this weekend. I am in charge of bringing Jello shots so I am making margarita jello shots. I know that is better for Cinco De Mayo but they will be green, so it all works. To make them really stand out I would like to find a way to put a cute little shamrock on top of each jello shot. The problem is I can't figure out how to go about doing that. What would be an easy way of doing that? I want it to be edible as it wouldn't be fun to pick them off before you eat each one. Edible glitter wouldn't work because I don't think that would taste very good, no one wants something crunchy with their jello shot. Any ideas or am I out of luck (no pun intended, hehe)?

skatemommy
03-17-2011, 10:29 AM
^ how about green tinted salt and then use a stencil to make 4 leaf clover shape? Or white would look pretty too!

Yehudi
03-19-2011, 08:43 PM
To cook the rice, heat a little oil (or chicken fat, if you have it!) in a wide pot over medium heat and saute the rice in that for a few minutes until the rice has gone opaque white. Then for each cup of rice, add two cups of the broth left over from poaching the chicken. Bring to a simmer, cover and cook for 20 minutes. Enjoy :)

So I found a lazy person's recipe (if you have a rice cooker).

http://www.bestrecipes.com.au/recipe/Hainanese-Chicken-Rice-Express-L756.html

sk8pics
03-19-2011, 11:42 PM
For anyone using weightwatchers, they have a yummy lemon chicken with broccoli recipe on their website. I just made it and tossed it over some whole grain angel hair pasta and it is very yummy. Took a little over an hour to make.

Rex
03-21-2011, 11:51 PM
Made a traditional shepherd's pie yesterday with ground lamb, peas and carrots. No ground beef, corn or cheese. I used red potatoes because I didn't feel like peeling anything. This is the first time I've tried it with tomatoes, however. It's delicious.

AragornElessar
04-01-2011, 11:58 AM
I know this has Glazed in the title, but it calls for Tofu and since we're not big Tofu eaters here, I didn't bother copying it down, but can add it if asked for. This came out of a special edition of Vegetarian Times magazine and is beyond yummy!!! I can also add the Nutritsion info too. As this is off my Word program and was copied down in big print for my Mom, that infomation isn't that important to her. Okay then...

Glazed Chocolate Avocado Cupcakes

CUPCAKES

1 1 / 2 C All Purpose Flour
3 / 4 C Unsweetened Cocoa Powder
1 tsp Baking Powder
3 / 4 tsp Baking Soda
1 Avocado, pitted and peeled
1 C Pure Maple Syrup
3 / 4 C Plain Soymilk**
2 / 3 C Canola Oil
2 tsp Vanilla Extract

1. Preheat oven to 350 F. Line 12 cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder and baking soda in a bowl. Puree avocado in a food processor or blender until smooth. Add maple syrup, soymilk, oil and vanilla and blend until creamy. Whisk into flour mixture.

2. Spoon into prepared muffin cups. Bake 25 minutes or until toothpick inserted into the centre comes out with some crumbs attached. Cool on rack.

** You can exchange regular Milk for the Soy. It's just not Veggie if you do. :)

skaternum
04-01-2011, 02:12 PM
My latest concoction was a Potsticker Soup. I simmered broth, grated fresh ginger, soy sauce, and a little pepper. Then I added frozen potstickers (won tons would work too) and brought just to a boil. Turned the heat back and tossed in chopped bok choy, carrots, and green onion. Just when the veggies were soft enough, I dumped in bean sprouts. Delicious and so easy!

ETA: forgot to include the few drops of sesame oil I added when I dumped in the bean sprouts.

Jodi
04-15-2011, 02:09 AM
I finally tried that Martha Stewart tomato soup recipe Jenny's posted before. Delicious :swoon:

Jenny
04-15-2011, 02:19 AM
I finally tried that Martha Stewart tomato soup recipe Jenny's posted before. Delicious :swoon:

:cheer:

BigB08822
04-19-2011, 02:50 AM
Does anyone have any asparagus soup recipes that they personally have done?

I have found quite a few online and all are pretty similar in that they use chicken brother to cook down the asparagus stalks and then you puree everything and add some cream at the end and garnish with the asparagus tops. I just wonder if anyone knows of any other hints or ingredients to really make it extra yummy?

I also bought some minced crab meat at the store today as it was on sale big time. It isn't lump crab meat but it will be just fine in a soup.