Saturday, October 27, 2012

Chee Cheong Fan (Steamed Rice Rolls)


About one more month before a long overdue visit back to Singapore! Meanwhile, this breakfast item was made using the recipe from My Kitchen Snippets. Rather than going through the trouble of making the sesame sauce which, to me is the most important part of chee cheong fan, I got my sister to bring me a bottle of this sesame sauce from Kwong Woh Hing. I highly recommend this for chee cheong fan sauce or if you like it on your niang tofu etc. It's not too expensive either but you have to order a certain amount before they deliver and it's not really available on normal stores. Their thick dark soy sauce is also perfect for half-boiled eggs.

150g rice flour
1½ tbsp wheat starch
2 tbsp cornstarch
1 tbsp Oil
450ml water
½ tsp salt
toasted sesame seeds
2 tablespoons of Kwong Woh Hing sesame sauce diluted with 1 tablespoon of hot water

  1. Mix the dry ingredients together first in a bowl before adding the water, stirring it well so no lumps are formed. Add the salt and oil last and set aside for at least 30 minutes.
  2. Meanwhile, prepare your steamer. For me, I use two lightly oiled metal plates that fits snugly on top of a steaming rack for my pot and interchange them while steaming. Always heat up the plate first in the steamer before pouring in the batter for about a minute. I have a small ladle that produces just the right thickness of chee cheong fan, so you might need to adjust accordingly for the right amount for the size of the plate you are using.

  3. Steam the batter for about 2-3 minutes (cover it with the pot cover), then remove it and let it cool before rolling up the rice sheet.





  4. Slices/cut it with scissors, pour over the sesame seed sauce and some fried shallots and some toasted sesame seeds if preferred.


Friday, October 12, 2012

Spicy Stewed Chicken with Potatoes


You know there are certain dishes you cook so that you can just soak your rice with the gravy? Well, this is one of those. If you don't like it spicy, you can skip the dried chili or add more if you like it. This is nicer with chicken drumsticks or thighs because the meat is considered not as 'tough' as breast meat. I like to cook such one pot dish nowadays because time is of the essence when taking care of an active baby, but when I still missed the goodness of simple Chinese dishes.

4-5 drumsticks
Thumbsize ginger, sliced thinly
3-4 potatoes, peeled and quartered
3 dried chilli
1 tablespoon dark soy sauce
2-3 tablespoons oyster sauce

  1. Heat up 2-3 tablespoons of cooking oil and brown the potatoes first, scoop it up and set aside.
  2. Add the ginger slices and stir fry until fragrant. Add the chicken next to brown it and then the dried chilli.

  3. Pour the dark soy sauce over and stir fry it well, then add in the potatoes and oyster sauce and pour enough water to cover the ingredients. Let it come to a boil then turn it down to simmer until the potatoes is tender and chicken is cooked through and falling slightly away from the bones.
  4. Taste to check the seasoning, add some light soy sauce or sugar to taste if you prefer. Serve it with plenty of gravy with rice :)