Priscilla’s Favourite Recipes

Modified Claypot Rice
Preparation : 10 minutes
Cooking time: depending on the rice cooker – as per normal cooking

Ingredients:
1 tablespoon of chopped garlic
1 tablespoon of normal cooking oil – using canola flower oil
2 tablespoon of special dark soy sauce (I am using NTUC brand – the really thick type)
2 tablespoon of sesame oil
3 pcs star anis seeds (pa jiao-hanyu pinyin)
3 pcs cloves
half a cinnamen stick (depending whether you like the same)
1 clove of garlic – separate into individual do not remove covering
350-450g of chicken fillet or breastmeat – cut into cube (I personally prefer the chicken fillet)
1 packet of fresh Shitake mushroom – removed the stem
1 chinese sauage -sliced
1 sliced of salted fish (option – seldom used)
2 cup of rice grain -washed

Method:
1. Cut and set aside all the ingredients.

2. Heat up the wok or the non-stick pan (I used the non-stick pan).

3. Pour in the cooking oil when oil is hot, add in the chopped garlic.

4. When garlic is golden brown, add the clove of garlic, chinese sauage, salted fish and Shitake mushroom.

5. When the chinese sauage and salted fish gave out the aroma, add in the chicken.

6. Then add in the spices (star anis seeds, cloves and cinnamon sticks), stir them evenly.

7. Next, add in the dark soya sauce.

8. Add in 1 tablespoon of the sesame oil.

9. Add the rice grains in and stir evenly until all have the same colour.

10. Add in water and then scoop into the rice cooker per normal cooking.

11. Finally, add in the other tablespoon of sesame oil.

12. Let it cook as per normal cooking.

Serve with some lettuce, tomato and cucumber. Add some sambal chili will make it taste even better.

Prawn Noodles

Ingredient:
300g of tiger medium prawns – steam first and deshell
200g of pork ribs
2 board of fish cakes
1 kg of noodles, beehoon etc
Light sauce
Dark sauce
Vegetables – I prefer kang kong and bean sprouts

Methods:
1. heat up oil and fry garlic until slightly brown and fragrance,
2. add in the prawn shells to fry, and transfer all to a pot and add in water and add pork ribs, then bring to boil, add some light sauce and dark sauce.
3. Remove the pork ribs, cut the fish cakes and your prawns.
4. Boil another pot of water to cook noodles or bee hoon as well as vegetables (I prefer kang kong and bean sprouts)

For soup ones ,
– When noodles boil, transfer to bowl, add in pork rib, fish cakes and prawns then add the soup.

For dry ones,
– Prepare light sauce, alittle dark sauce, sesame or garlic oil in a bowl, when noodles boil, transfer to bowl, add in pork rib, fish cakes and prawns. (Chili – option)

Ingredient for the Chicken
1.5 to 2 kg whole chicken
1 scallion (Spring onion), washed and cut into 1 inch pieces
30g young ginger, peeled and bruised
3 cloves of garlic, peeled and crushed
2 tbsp of sesame oil
1 tsp of light soy sauce
1 tsp of salt

Method for the Chicken
1. Wash, clean the chicken and remove the fat on the buttocks.

2. Stuff the chicken with salt, garlic, ginger and scallion.

3. Boil 20 cups of water in a large pot. Add chicken, breast side down, submerging completely.

4. Boil water, turn the heat down to very low and simmer for 30 to 40 minutes, uncovering once to turn chicken over.

5. Remove chicken and drain liquid from the body cavity. Retain liquid for later use to cook rice.

6. Bathe/ wash the chicken in an ice water to create a tender, springy texture for 2 minutes to stop the cooking process and to tighten the skin.

7. Drain, rub some sesame oil over and let the chicken cool to room temperature.

8. Chop the chicken into bite-sized pieces and serve garnished with sliced cucumbers and tomatoes and Coriander (cilantro) leaves/parsley on the top. Keep broth for cooking rice and making a simple soup with sliced cabbage.

Ingredient for Rice
2 tbsp of minced garlic
2 tbsp of minced shallots
1 tsp of minced ginger
1 tbsp of mushroon sauce
1 tbsp of sesame oil
1 tbsp of canola oil
2 cup of rice
3 cups of chicken stock (or from the boiling water of the chicken)
salt to taste
Optional 150g of chicken fat (dh does not like it, but it make it more fragrant)
Optional pandan leaves….think will be more fragrant but can’t get here

Method for the Rice:
1. Wash and drain the rice.

2. Add the canola oil and fry shallot until fragrant, then add the garlic to fry for a minute and add the ginger.

3. After that add the rice to stir fry for 3 to 4 minutes.

4. Transfer all to the rice cooker, add the sesame oil and mix well, then the stock and salt.

5. Tie one pandan leave and add in to boil in the rice cooker.