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Category Archives: Poultry

Rich White Chicken Ramen


(serves 3)
This is a relatively easy way to make an impressive rich chicken stock for Ramen, on par with those in Ramen restaurants. You won’t need to grind bones and slave over the simmering stock for hours, simply by using soy milk as the secret ingredient. A lazy man’s Torikotsu Ramen if you will. The Chicken Chashu and Caramelized Leek used in this recipe give this Ramen its own character.  
 

Ingredients 

  1. Chicken Wings (8)
  2. Chicken Breast (2 halves)
  3. Ramen Noodles (3 servings)
  4. Bacon (3 slices)
  5. Soy Milk (1.5 cups)
  6. Eggs (3)
  7. Leek (1)
  8. Hon Dashi
  9. Soya Sauce
  10. Chicken Stock Cube (1)
  11. Sesame Oil
  12. Sesame Seeds
  13. Coriander Seed Powder

The Night Before 

  1. Rinse the wings, they must be whole, not just the mid-joint. Bring 6 cups of water to a boil in a pot. Place the wings into the boiling water together with 3 slices of bacon.
  2. Cut the leek into half. It should be at least 1 inch in diameter, or else use more than 1 leek to compensate. Place the top half with the leafy portion into the pot and retain the lower half for later use. Keep the pot on a very low simmer for an hour and then leave covered overnight.
  3. Brine the 2 pieces of chicken breasts in a solution of 4T salt and 4t soft brown sugar dissolved in 4 cups of cold water. Make sure all the meat is submerged and keep them in the fridge overnight. (refer to the link in the notes below if you haven’t done this before)
  4. Boil some water in a different pot and place 3 eggs in the boiling water for 7 minutes and then straight into iced water. This is to get the yolks runny but the whites cooked, the so-called Ajitama style egg. Shell the eggs carefully and soak them in a solution of 1T of soya sauce and 0.5t of soft brown sugar in 1 cup of water. Keep them in the fridge overnight as well. (again refer to the link in the notes if you haven’t done this before)

The Next Day

  1. Bring the chicken stock to a simmer again. Boil until the volume is reduced to about 3 cups. In the meanwhile…
  2. Rinse the brined chicken breasts thoroughly and marinate in 2T sesame oil, 1t Chinese Wine, 1t coriander seed powder and 2T sesame seeds.
  3. Take the boiled eggs out of the fridge and allow them to warm to room temperature.
  4. Julienne the remaining half of the leek. Pan fry the leek in 4T of oil until they are light brown. The leek should continue to darken for a while after your turn off the fire.
  5. Pour the stock through a strainer to remove any sediment, discard all the solids. Pour the filtered stock back into the pot. Add 1 chicken stock cube, 2t of Hon Dashi and 0.5t of sugar, followed by 1.5 cups of soya milk. Bring to a simmer again.
  6. Remove and reserve half the crispy leek from the pan for later use as garnishing. Add some of your chicken soup to the pan with the other half of the crispy leek, stir and pour everything back into the soup pot.
  7. Arrange the sesame seeds in the marinade onto the chicken breasts like a crust. In a toaster oven, cook the chicken breasts for 10 minutes at 150oC followed by another 10 min at 200oC. Alternatively you can roast them for about 13 minutes in a regular oven preheated to 180oC. In either case the chicken is done when it begins to shrink. Check visually to make sure you don’t over cook.
  8. Allow the breasts to rest and when at room temperature slice them as shown below. Deglaze the baking tray with some of your chicken soup and pour everything back into the soup pot.
  9. When the soup has been reduced to 3 cups again, skim off any film that has formed on the surface and it is ready for use. Check for taste and add a bit of water or salt as needed; remember that Ramen soup has to be more salty than regular soup.
  10. Cook the raw noodles in a separate pot of boiling water. Strain the noodles and separate them into 3 large bowls. Add boiling soup and top off with the chicken slices, the crispy leek and the eggs sliced in half.

Notes

  • If your chicken breast came with the breast bone, cut this out carefully and boil it with the wings. In fact any chicken bones you have on hand can be added to the stock pot. They will increase the gelatin content of your stock. 
  • Your soya milk should not be of the sweetened variety. It’s the type some people add to their coffee in place of creamer.
  •  If you are unfamiliar with brining, you can refer to this page (but ignoring the poaching part).
  • If you are unfamiliar with making runny yolk eggs, you can refer to this page (but ignoring the optional part).
  • Use whatever type of noodles you like but if you want to be authentic and can’t find real raw ramen noodles, you can make ramen noodles out of spaghetti following the procedure from this page.
 

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Kobi’s Top Picks for Singapore Local Food and Where to Eat Them


(I’ve just updated this old post from 2012)
I‘ve been asked so many times by people about the best local food to try on their upcoming visit to Singapore that I’ve decided to make a post about it, so I don’t have to keep repeating myself. I’m even going to go the extra mile and say specifically where you should eat the top 10 Singapore foods, taking into account how hard it is for a tourist to find certain places. This is not the kind of thing I intended for Kobi’s Kitchen, but since I’m writing it all down, I might as well let everyone see it. It’s a long post, don’t read it for entertainment, save it for when you are going to Singapore.

As an introduction let me say that Singapore is a great destination for travelers who are into discovering exciting new foreign flavours and foods. Originally a small fishing village, modern Singapore was created through a steady influx of immigrants over a century or so under British rule. Unlike most other countries which have a cuisine culture defined by the surrounding local ingredients, Singapore had no preexisting  predominant cooking style. Immigrants from the Hokkien, Teochew, Cantonese and Hainanese speaking parts of China, the Southern parts of India, the Middle East and other parts of Malaya brought recipes from their homeland with them and these were adapted to make best use of the wide selection of ingredients brought in by trading ships from far and wide. Besides being modified, recipes were also hybridized. Singapore was a cultural melting pot and new dishes were created by combining the cuisines from its various sub-populations. This explosive culinary evolution of new foods left the small city-state with a disproportionately large cornucopia of uniquely Singaporean dishes.

In no particular order…

1. Pepper Crabcrab-900
Pepper Crab something unique to Singapore. It is made from giant Sri Lankan crabs which aren’t all that common outside the sub-continent. The crab is chopped up and then has its shell cracked before it is wok fried to let flavour penetrate right into the meat, which stays nice and firm. When the Pepper Crab arrives at the table, you will enjoy piping hot chunks of crab thoroughly infused with butter and pepper.

The dish was invented at the Long Beach restaurant and that’s where you should go to eat it. The original restaurant is along the east coast where all the seafood restaurants in Singapore used to congregate but today I think the best outlet to go to is Long Beach@Dempsey. It is a newer branch in Dempsy Hill, a former military base (that I worked in once upon a time ) now converted into a lifestyle district full of restaurants, bars and fine grocery stores. Other dishes to try at Long Beach include the Chili Crab and Australian Lobster in Butter and Crispy Cereal.

2. Bak Chor Mee Noodle Stall
While Asians traditionally serve noodles stir-fried or in soup, Singaporeans have a unique style of eating their noodles tossed in sauce. This is the closest thing in Chinese cuisine to Italian pasta. Bak Chor Mee was originally specific to the Teochew Chinese but has since become a national favourite. Egg noodles are boiled and then tossed with oil, vinegar, mushrooms and minced pork, meat balls and other ingredients. The soup that the noodles originally came in is served separately and you are supposed to drink it by itself. After you order some Bak Chor Mee the whole dish will be cooked on the spot right before your eyes.  You’ll be asked what kind of noodles you like and I recommend the type called mee pok, its like fettuccine. You’ll also be asked if want chili and you have to say yes or it won’t come out nice. If you don’t like spicy food, ask for ‘less chili’. bcm-440‘No chili’ will land you with a yucky children’s version using ketchup.

You can find Bak Chor Mee at the hundreds of locations around Singapore but the place I’d recommend to try it is the food court in the basement of Terminal 3 of Changi Airport. It’s the stall that sells Fishball Noodles. They offer a few different variety of tossed noodles and its the item numbered as 1 (note: for some strange reason it is not the leftmost item on the masthead menu). If it is at all possible, schedule eating this delicacy into your itinerary ahead of time; plan to have it either when you arrive in or when you leave Singapore. If your flight is at a different terminal, just take the free sky train linking all the terminals.

3. Seafood Hor Fun hor-fun-1100
I have to eat this every time I go to Singapore. It is basically flat rice noodles fried under high heat to impart texture and a caramelized flavour and then stir-fried with slices of fish, egg white, pork lard and miscellaneous sauces. It doesn’t sound all that fantastic, but believe me when I say it is. Many cooked food stalls and hotel coffee shops will serve this dish but undisputedly, the best place to try this is Ka-Soh Fish Head Noodle. ‘Ka-Soh’ is Cantonese for what the family matriarch calls her daughter-in-law so everything here is cooked in the traditional way passed down from generation to generation. You would think that best Cantonese food should only be found in Hong Kong, but this is clearly a case of an exception to the rule.

The Ka-Soh restaurant is in the Alumni Medical Centre on the fringes of Singapore General Hospital at 2 College Road, not easy to find or get to if you are a tourist. This is the outlet that was recognized by the 2016 Michelin Guide as a quality restaurant that doesn’t charge an arm and a leg. However I suggest you go to their sister restaurant downtown at 96 Amoy Street, called Swee Kee(Ka-soh). This is actually the older restaurant of the two. You’ll find the walls plastered with the pictures of movie stars and celebrities who have come over from HK to eat there over the years. The other thing to try while you are there is of course is the restaurant’s eponym, the fish head noodle, a milky fish-head broth served with thick vermicelli. I also recommend their fried chicken marinated in prawn paste.

4. Char Kway Teow gkfkt-1000
This is a very, very delicious fried noodle dish that is synonymous with Singapore. Char Kway Teow is also made from Hor Fun but because this dish hails from to a different dialect group (Hokkien), the noodles are called by a different name, Kway Teow. Anyway that is where the similarities end. Char Kway Teow is served dry (i.e. oily), not in a sauce. A combination of flat rice noodles and round egg noodles are fried with soya sauce, egg, cockles, Chinese sausage and bean sprouts to give you a semi-sweet noodle dish to die for.

Char Kway Teow is notoriously hard to fry well and a hundred things can go wrong with it. The quality varies from place to place depending on the cook and ingredients. There are of course many famous Char Kway Teow stalls tucked away deep in suburban housing estates which are difficult to find for non-locals. The place I’d suggest to try is Guan Kee Fried Kway Teow (Char means Fried). Their stall is located in the Ghim Mo Market a few minutes walk from the Buona Vista MRT station. It also happens to be 4 stalls away from the Chicken Rice stall highlighted below in No.8 so you can kill 2 birds with one stone. I would suggest not going at lunch time unless you are prepared to queue for a long time.

5. Islamic Curry
There are many types of curry in cosmopolitan Singapore and one more special type is made by Indian Muslims. One of the oldest, if not the oldest shops serving this type of curry is the Islamic Restaurant at 745 North Bridge Road. This was my dad’s favourite and he used to tell me stories of how the restaurant gave free food to starving Chinese during the Japanese occupation. The restaurant has down-sized somewhat in recent times and sadly, many of the more traditional curries and drinks are no longer served. However, you can still pick your curry visually at the counter instead of ordering from a menu just like in the old days. You should still be able to order a drink called Bandung, which is rose hip syrup in milk. It’s perfect for cancelling the burning effect of chili effect if you are not used to spicy curry. Make sure to order the in-bone mutton leg and also the chili eggs. Forget about Nann, eat your curry with Briyani Rice.

If the restaurant is full, you can also try the equally famous Zam Zam and Victory, both of which are just a few shops down the road.

6. Kaya Toast 
This is a breakfast item, which is eaten also during morning tea break or afternoon tea. Kaya is a Hainanese egg custard made into a jam, a speciality of Singapore. You normally spread it on toast, typically with a slab of butter. Kaya toast is the Singapore equivalent of waffles with maple syrup, so people eat it any time of the day they like.

For the best Kaya Toast I recommend a place called the Killiney Kopitiam. In case you were wondering, it’s not an Irish pub; the shop is named thus because it is located on Killiney Road and has been there since before World War II. If you can’t make the trip to the original shop, Killiney has one kopitiam at each of all three terminals of Changi Airport. Another thing to try at Killiney is the kopi, which is a bitter shop-roasted Robusta Sumatran blend served with sweet condensed milk at the bottom of a glass mug. You stir the cup just enough to attain the sweetness you like. Leave the last mouthful of the coffee and remaining condensed milk at the bottom. A larger rival kaya toast chain to Killiney is Ya Kun. Their are famous for their pandan flavoured Kaya, which is green instead of brown. There’s no need to provide an address as they have over 40 outlets all over town. To find out more about Kaya, you can refer to my post about Kaya.

7. Laksa
Laksa is another of those hybrid Chinese dishes with its roots in a subgroup of Chinese intermarried with Malays, called the Nonya. The Chinese part of Laksa is the noodles and slices of fish cake, and the Malay part of it is the rich coconut curry broth the noodles are cooked in. Laksa has a unique flavour to it because of the addition of Laksa leaves and cockles in the broth. The noodles used in Laksa are very slippery and hard to eat with chopsticks and so an innovation called the Katong Laksa in an area of Singapore called… you guessed it, Katong, came about. It is different from normal Laksa only in that the noodles are chopped up so you can eat it easily with a spoon.

Nowadays there is no need to go all the way to Katong to try this. There is a Katong Laksa stall in the trendy Holland Village and that’s the one I usually go to. Its not in the Holland Village Market Food Centre at Lorong Mambong but in a row of shop houses at 31 Lorong Liput. Look for a sign that says 363 Katong Laksa. If you really want to try the original shop (and again this one will be plastered with the photos of movie stars eating their laksa) its at the corner of Ceylon Road and East Coast Road. In either case, don’t forget to ask to add ‘otak’ to your laksa. It is a special kind of fish cake BBQed in banana leaves.

8. Hainan Chicken Rice  tff-1000
This is a dish that is also universally associated with Singapore, in spite of the fact that it is called Hainan Chicken Rice. In the old days, one group of migrants from China came from the island of Hainan and they were known for their cooking (and laundry) skills. One of the dishes they invented or modified from their hometown recipes, I’m not too sure which it is, was the Chicken Rice. I won’t go into the details of cooking it but the chicken is simmered briefly in stock and then cooled immediately in cold water. Some of the stock together with garlic, pandan leaves is used to cook the rice component. The entire dish is eaten with a fixed set of sauces and condiments without which it is still not Hainan Chicken Rice.

Tourists are often directed to the Mandarin Hotel for chicken rice but it is mega expensive and its Chicken Rice is pretty average. The best chicken rice is made by Tong Fong Fatt. Besides having the most tender and succulent chicken, it differentiates itself by selling its chicken deboned and drenched in a special tasty marinade. Their stall is at the Ghim Mo Market a few minutes walk from the Buona Vista MRT station, the same food centre where you can find the Char Kway Teow stall mentioned in No.4 above. If you want to have Chicken Rice comfortably in a proper restaurant, then may I suggest Boon Tong Kee at 399 Balestier Road. This restaurant is open late into the night. If you have enough people, you can order a whole chicken. There are several other outlets besides this original shop, including one in River Valley Road.

9. Dai Pau 
Dai’ means big in Cantonese and a ‘Pau’ is a Chinese steamed bun filled. The Dai Pau can be made with savoury chicken or pork filling and will contain a chunk of a boiled egg as well. Dai Pau is dying out in Hong Kong although it is still served in a few banquet restaurants. The Singapore version on the other hand is sold everywhere (even convenience stores and gas stations). Reason: Hong Kong Dai Pau are 70% bun and 30% filling, Singapore Dai Pau are the opposite, 70% filling and 30% bun. Its thinner skin has given the Singapore Dai Pau enduring appeal to young and old alike. You will find the meat filling delightfully juicy, tender and flavoured with various herbs and spices, and slightly sweet. As the name implies, it is large compared to other types of steamed buns like the more common charsiew pau.

For the best Dai Pau, I recommend Teck Kee Tanglin Pau, a trusted name that has been in business since 1948. They make the variety of dai pau associated with the Tanglin district, which is the agglomeration of all the residential areas that rich people have their homes past and present. At Teck Kee, you can also find many near extinct dim sum like the Coconut Tart. You can also try the Fan Choy (ask for 2 Siew Mai to go with it). They have a shop at 83 Killiney Road (pictured) near where the original Koek Road shop used to be and a second one at 180 Bukit Timah Road if you happen to be going to the Newton Food Centre.

A famous rival to the Tanglin Dai Pau is the Tiong Bharu Dai Pau. The Tanglin Pau uses a light colour filling but the Tiong Bharu versions are made with a dark filling (i.e. dark soya sauce marinated). That’s how you can most easily tell the two apart. These can be found in, you guessed it, the Tiong Bharu area. I usually patronize the Tiong Bahru Pau & Snacks at 237 Outram Road (pictured) but I understand there is also a popular store selling the Dai Pau at the nearby Tiong Bharu Market Food Centre on Seng Poh Road.

10. Bak Chang
This is a rice dumpling normally eaten during the Dragon Boat Festival by Chinese across the globe but in Singapore they are available all year round. An assortment of goodies (depending on which part of China the original recipe is from) are packed into a pyramid of glutinous rice, wrapped in bamboo leaves and then steamed.

The store I’d like to recommend is called Hoo Kee Rice Dumpling and it can be found at the Amoy Street Food Centre #01-18, within walking distance from the Seafood Hor Fun shop mention in No.3. Choose the variety of dumplings that are stuffed with pork, chestnuts and salted egg yolk, they are simply the best. Get there before lunch time for they are often sold out before the lunch hour is over. Another famous place for Bak Chang is Eastern Rice Dumpling at 300 Balestier Road. This is reasonably near the Boon Tong Kee Chicken Rice mentioned in No.8. They have a variety of nice dumplings but one I’d like to highlight is the Nonya Bak Chang. The Nonya are early Chinese settlers of the Malay British Straits Settlements who studied in English schools and adopted many of the local Malay cooking practices. Nonya Bak Chang is therefore quite unique, nothing like any traditional Chinese varieties; as its filling expect a mixture of pork belly, mushroom and candied winter melon flavoured with five spice and pepper. They are traditionally wrapped in pandan instead of bamboo leaves.

Three Bonus Snacks (I know that makes it 13 actually)

A. Old Chang Kee Chicken WingsWings
Old Chang Kee was a famous stall selling curry puffs next to Rex Cinema in the 1950s which has grown to become a large chain of fast food outlets selling curry puffs. The Old Chang Kee Wings are HUGE and more importantly they are the best fried chicken wings in the world, something to do with the secret marinade they use on the chicken and/or the batter. There are outlets are in many shopping malls so there’s no point singling out one for you. As a local I patronize the outlet at the Barker Road Caltex petrol station next to ACS (where I went to school) and when the lady asks how many wings do you want? The reply is usually “all of them”. OK, while you buying the wings don’t forget to try the curry puffs as well. They are quite nice or Old Chang Kee would not have thrived all these years, plus it is somewhat unique to Singapore. The original puff is called the Curry-O and you should try that first and then if your stomach still has any space left you can think about the other flavours.

B. Cold Ching Teng
Its pronounced Ching Terng and it means clear soup which is a misnomer because it is not a soup, and neither is it clear. Ching Teng was originally a hot long-an(a fruit) soup back in the old days in China but in Singapore it had evolved into a cold dessert served with shaved ice. There are bits and pieces of all kinds of things in it like pearl barley, dried persimmon, ginko nuts, lotus seeds and of course rehydrated dried long-an. It’s perfect for quenching the thirst on a hot day (basically every other day in Singapore) or as a dessert after eating curry or food with chili. One famous place serving this is Shan Ren Cold and Hot Dessert at the Newton Food Center, its stall no. 88. There’ll be dozens of other desserts pictured on the store front so you can try a few other desserts while you are there. If you like something with more shaved ice, try Ice Kachang, another Singaporean specialty.

C. Bak Kwa
Bak Kwa is the local name for barbecued pork jerky. Unlike western beef jerky, Bak Kwa is not tough. The meat is vacuum treated to tenderize it and then it is barbecued with sugar and spices and all things nice. The leading brand Bee Cheng Hiang has shops everywhere so you no longer have to go to Chinatown to buy it. Check their website for a convenient location. I recommend the Golden Coin or Minced Pork type Bak Kwa if you like a really tender piece of jerky. They also sell pork floss if you are into something drier.

Other Contenders for the Top 10
Many of these are just as good but I didn’t want my list to expand to a top 20 list, its already long enough. Try them, especially if you are on an extended visit.

    1. Fried Carrot Cake
    2. Hokkien Prawn Noodles
    3. Chinese Pork Satay
    4. Oyster Omelette
    5. London Duck (Four Seasons Restaurant at Capitol)
    6. Ngoh Hiang
    7. Poh Piah
    8. Roti Prata
    9. Kweh Lapis
    10. Pineapple Tarts
 

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Japanese Rice Paella in a Frying Pan


(serves 4)
Paella is a culinary gift from the Valencia region of Spain to the rest of the world. In this version we have a combination of meats from land, sea and air, simmered to perfection with saffron-infused rice in the pan.  Not that many people cook Paella because they believe it requires a special variety of rice from Spain and a special cast iron Paella pan. It does not, everybody can cook a reasonably authentic Spanish Paella even if they are not from Spain. My recipe uses Japanese Rice, the ideal substitute rice for Paella.       
 

IngredientsPaella

  1. Prawns (4 large)
  2. Chicken Leg with Thigh (1)
  3. Black Mussels (8)
  4. Smoked Pancetta (80g)
  5. Spicy Chorizo Sausage (80g)
  6. Onion (1)
  7. Tomatoes (1)
  8. Raw Japanese Rice (1 cup)
  9. Lemon (2 wedges)
  10. Saffron Threads
  11. Garlic
  12. Parsley
  13. Paprika
  14. Oregano

Cooking paella is a bit more tricky than other rice dishes and the proportions need to be just right. For this recipe you’ll need a large frying pan that is 11 inches in diameter (top) and 2 inches deep. It can be a slightly bigger but definitely no smaller.

Preparation

  1. Debone the chicken leg and cut the meat into bite sized chunks. Cut the heads off your prawns just behind the carapace and snip off all whiskers. Shell and devein the prawn bodies and slice lengthwise down the middle to bisect each prawn.
  2. Boil 2 cups of water in a pot. Add the chicken bones and prawn heads into the boiling stock pot and keep the stock simmering on a low flame.
  3. In the meanwhile marinate the chicken and prawn meat in a mixture of 2T oil, 1t oregano, 1t chopped parsley, 1t paprika and flat 0.5t of salt.
  4. Julienne the onion into small bits, press enough garlic to get roughly  1T of minced garlic and dice 1 tomato. Furthermore cut the Chorizo into thin slices and the pancetta into small pieces.
  5. Soak and agitate the mussels in some cold water. Strain, then clean and de-beard the mussels.
  6. Drizzle some oil onto your frying pan. Stir fry the chorizo and pancetta on low heat until the fat has been rendered from the meat. Set aside 4 slices of Chorizo and put the remaining slices of Chorizo into the simmering stock pot.
  7. Add the onion to the pan. Continue stir frying on low heat until they begin to brown. Next add one cup of Japanese rice and continue to stir fry for a minute more to coat the rice grains. Stop at this stage until you are almost ready to serve the Paella.
  8. Pour the stock through a strainer into the pan. Add the garlic, tomatoes and the mussels together with 1t paprika, 1t oregano, 1t of saffron threads, 0.5t sugar and the juice from 2 lemon wedges . Top off with enough hot water to bring the water level halfway to the top and bring to a low simmer. Simmer uncovered for about 35 min for the rice to be done.
  9. Arrange the prawns, chicken and the 4 reserved slices of Chorizo in a casserole (or baking tray) and place in a preheated oven. Grill till the prawns twirl up. Remove from the oven and spoon the drippings onto the cooking rice evenly. Mix gently. Return the casserole dish to the oven (now turned off) to keep your meat warm.
  10. When the pan begins to dry, check the rice for texture and decide if you need to add additional hot water – drizzle only a little each time. Too much water will result in mushy paella. Once you are satisfied that the rice is properly fluffed up and at its maximum size, turn up the heat a bit, arrange the meat on the rice.
  11. When there is no more liquid visible and the ‘socarrat’ or crust has formed at the bottom of the pan, turn off the fire and allow the paella to rest for a few minutes on the stove and then serve your paella in the pan itself.

Notes

  • The ideal rice for Paella is a short-grained Spanish variety like Bomba, but those are not easy to buy outside of Europe. Many tend to use Italian Arborio as a substitute because it also happens to be short grained but that is entirely the wrong type of rice to use. Rice meant for risotto cannot absorb too much water without becoming mushy because of its high amylopectin content which is why risotto is eaten wet and al dente. Paella must be cooked until it is dry outside but fully hydrated inside which is what makes Japanese rice ideal in this case.
  • A personal secret ingredient when I cook my paella is cod liver oil. I usually add some diced smoked cod liver and use some of the oil that comes in the tin instead of olive oil. This adds tons of rich seafood flavour.
  • You can also use mussels that were pre-cooked in brine and frozen but pour away the brine. It is very easy for Paella to get overly salty. Sometimes I use clams instead of mussels.
  • Try not to disturb the rice too much. These rice grains are delicate and you don’t want to break them; you can move the rice around a bit as the pan begins to dry to keep the part over the fire from sticking but you definitely do not want to keep stirring continuously like you are cooking a risotto.
  • You will notice I boiled some of the Chorizo in the stock. In my opinion this is the best way to extract its flavour to the rice. Do not add the boiled Chorizo back to the rice, only the Chorizo that was grilled with the chicken can be used as a topping.
 
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Posted by on August 2, 2016 in Japanese, Main Courses, Poultry, Recipe, Seafood

 

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Duck Confit and Sherry Pot Pie


(serves 6)
This Duck and Sherry Pie is a great festive dish for the winter season. It is quick and convenient as the Duck Confit (Cuisse de Canard Confit) will provide all the flavor that you’ll need. And the meat in Duck Confit already comes tender, so you don’t need to stew any duck for hours either. Furthermore the recipe resolves the issue of confit being overly salty by cooking the pie filling with sherry and sweet potatoes.     
 

IngredientsDuck Confit Filling

  1. Duck Leg Confit (2)
  2. Carrot (1 large)
  3. Onion (1)
  4. Sweet Potato (2)
  5. Mushrooms (100g)
  6. Peas (1/2 cup)
  7. Milk (1 cup)
  8. Sherry
  9. Mustard
  10. Flour
  11. Potato (2) – for the crust

Preparation 

  1. Peel sweet potatoes and carrot. Cut the sweet potatoes and the mushrooms into 1 inch pieces. Dice the carrot and onion into 1/2 inch cubes or pieces.
  2. Debone the duck confit. This should be an easy task as the meat is practically falling off the bone anyway. Break up the duck meat into large chunks with two forks. Gently heat the duck confit in a pot, just enough to liquefy the lard the confit comes in.
  3. Spoon 6T of the duck oil into a pan and decant the rest into a bowl or jar for storage.
  4. Place the pan on a low fire and fry the onion and carrot bits until the onion softens.
  5. Sprinkle on 2T of flour and continue to stir fry for a minute. Slowly stir in 2/3 cup of milk, followed by 1/2 cup of sherry. Next add sufficient hot water to result in thin sauce. Add the sweet potatoes and simmer for 5 minutes.
  6. Next add the mushroom, peas and duck to the pan. Sprinkle on 1t sugar, 1t mustard and 1t of black pepper. After simmering for a further 5 minutes your filling will be ready.
  7. For the crust, boil 2 large potatoes for 15 minutes, peel and then mash them with 1/3 cup milk and 2T of duck oil.
  8. Pour your pie filling into either a large baking dish or spoon into individual ramekins or gratin dishes. Cover with a layer of the mash. Bake in the oven at 180oC until the crests of the mash get brown.

Duck Confit Pie

Notes

  • For a traditional pastry type pie, skip step 7 & 8 and follow the procedure as described in my Savoury Pies Page.
  • You’ll notice that we didn’t need to use any salt, stock cubes or herbs. This is because confit is pre-marinated with herbs, garlic and a hefty amount of salt and then cooked in its own rendered lard as you will see from my Duck Confit Page, If we had used butter and flour to make the sauce instead, you’d need to add all kinds of other ingredients to get the taste right.
  • As you are not baking the duck confit directly to get a crispy skin, there is no need to buy ‘fresh’ duck confit from the grocer. Those that come in a can are perfectly fine for this recipe.
  • Some of my friends prefer to eat my duck filling with bread instead of inside a pie, as pictured at the top of the page. This is even more convenient.
  • If you would like a creamier pie, add 2T of sour cream in step 6.
 

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Braised Dried Abalone with Mushroom


(serves 6)
Dried Abalone is one of the most exquisite of all Chinese delicacies and is served without fail at any respectable banquet. In Chinese cuisine, dried foodstuff when cooked properly is often preferred to the fresh original and Dried Abalone is considered to be the King of Dried Seafood. That’s why people take the effort to cook Dried Abalone over up to a weeks time. Compared to fresh abalone, Dried Abalone has a more intense flavour as well as a nicer tender texture to the bite.    
 

Ingredients Braised Abalone

  1. Dried Abalone (6 of 30g each)
  2. Dried Shiitake Mushrooms (6)
  3. Chicken Feet (12)
  4. Crushed Ginger (1T)
  5. Mini Chinese Cabbage (Bok Choy)
  6. Hon Dashi
  7. Chinese Wine
  8. Light Soya Sauce
  9. Oyster Sauce
  10. Brown sugar

Preparation 

  1. warning: this requires about a week of preparation.
  2. Soak the dried abalone in cold water. Keep in the fridge for 2 days changing the water every 12 hours or so. You can soak for a shorter period of time if you are using small abalone.
  3. The day after you put the abalone in the fridge start making the stock. Blanch the chicken feet in boiling water in a pot for a minute and then discard the water. Add 4 cups of fresh boiling water and bring to a simmer. Add 1T of Hon Dashi pellets. Simmer the stock for 20 minutesSnip This and allow to cool. Repeat the 20 minute simmer several times over a 24 hour period adding water as needed. If chicken feet make you squeamish or are hard to find, see my notes below for alternatives.
  4. After the long soak, you will notice you abalone have grown in size. Snip off the bits protruding from the round part of the abalone with scissors. It’s circled in red in the picture. This part contains the entrails of the abalone, so dig out any black bits you see as well. Then rinse well under running water.
  5. Place the abalone in a pot of cold water containing 1T of crushed ginger and 1T of Chinese wine. Bring to a boil and simmer for 15 minutes. This step removes some of the abalone’s seafood odour. Allow to cool and then discard the water.
  6. Pour the chicken stock through a strainer into the pot with the abalone. Add 1T soya sauce, 1T oyster sauce and 2T Chinese wine. Simmer for 20 minutes and allow to cool with the cover on. Do this 4 to 5 times a day for the next 4 to 5 days. Add more water as needed to ensure the abalone are submerged the entire time or else the exposed part will become dark and hard. At first you will notice a strong smell of dried seafood but do not be alarmed, this will diminish to a nice aroma before you are done. The danger of sticking to the pot’s bottom is greatest when you begin reheating, so check often until you see bubbling.
  7. On the third day of simmering, soak 6 shiitake mushrooms in cold water with 1t of brown cane sugar for an hour. Snip off the stems and add the mushroom caps together with the mushroom soaking liquid to the pot. Continue simmering as before.
  8. When the abalone is done it will be bigger yet again as the gelatin from the stock will have bloated it further. The circular bottom of the abalone is the hardest part so your abalone is done if that part has softened as much as the surrounding flesh.  When you cut the abalone in half the core should be of the same colour as the rest of the abalone.
  9. After the abalone is nice and soft, remove all the solids and boil down the liquid until it thickens into a light sauce. It is normal to serve the abalone with some baby bok choy or broccoli so add this to the sauce as you are boiling it down if you wish.
  10. Hydrating Abalone

Notesabalone in simmer

  • The best quality dried abalone is from Japan, they are the ones that soften most easily with braising. The medium sized ones are from Yoshihama while the large ones are from Amidori. They also happen to be the most expensive. For home cooking the ones from Dalian China are a good compromise in terms of price and quality. Abalone from South Africa is the cheapest, but they don’t tend to get as soft.
  • The size of dried abalone is measured in ‘heads’. This is the number of abalone in a catty (600g) and ranges from 6-30. The smaller the number, the bigger the abalone. The ones I used are about 20 head.
  • Dried abalone must be aged to draw out the correct taste. This is done (by the wholesaler) by alternately sunning the abalone and storing it in a jar over a few years, after which it will darken and develop a white dusty look. Beware of clean looking dried abalone of a light colour if you are buying through the internet, as they are un-aged.
  • The golden rule of rehydration is to use cold water. Do not use hot water as it makes rehydrated foodstuff tough and rubbery
  • The number of times you need to simmer depends on the size of your abalone. This recipe assumes size 20 head abalone. Smaller ones require less simmering and larger ones more simmering.
  • The best pot to simmer abalone in is one made of clay, as pictured. They spread and keep heat well. You can still use a metal pot if you don’t have one. 
  • Chicken FeetChicken feet is ideal for this recipe because of the gelatine it produces when boiled. They have very little fat but a lot of skin and connective tissue. Gelatine is the secret to the nice texture of rehydrated abalone. Pork tail also give off gelatine, but unlike chicken the taste of pork does not blend that well with seafood so you need to use pork that is not ‘porky’. I’ve also tried oxtail, taste-wise its not a bad alternative but oxtail leaves a lot of floaty bits and oil which you have to remove.
  • I have found hon dashi to be the easiest way to flavour the stock properly but a more traditional alternative would be to use dried scallops or conpoy.
  • A common use for any left over abalone sauce is to toss it with egg noodles, like a pasta sauce.
  • Don’t use fresh mushrooms as they have the wrong flavour and they would disintegrate with so much boiling anyway.
  • Here are some reference pages to Shiitake Mushrooms, Chinese Wine and Hon Dashi.
 
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Posted by on February 21, 2015 in Main Courses, Oriental, Poultry, Recipe, Seafood

 

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Miso Glazed Chicken Breast


(serves 2)
This is a great recipe that turns something healthy but boring like chicken breasts into something exciting and exotic. Miso with honey is great as a glaze and it also lets you stick on a layer of sesame seeds to provide that crispy crunch. Together they compensate for chicken breasts’ lack of skin. The recipe also comes with its own side dish which provides something wet to go with each mouthful of chicken.     
 

Ingredients Miso Glazed Chicken

  1. Chicken Breast (2 large halves)
  2. Potato (1 large)
  3. Onion (1)
  4. Garlic (2 cloves)
  5. Miso
  6. White Sesame Seeds
  7. Sesame Oil
  8. Mustard
  9. Brandy
  10. Chicken Stock Cube

Preparation 

  1. Brine 2 large chicken breast halves for. For information on brining chicken, refer to this page.
  2. Make a marinade out of 1T sesame oil, 2t miso, 1t honey and 1t brandy.
  3. Flush the brined breasts with water and marinate them in the marinade.
  4. Dissolve a chicken stock cube into 1 cup of hot water.
  5. Cut an onion into half rings and a large potato into 1/3 inch cubes. Pan fry the onion and potatoes in a few T of vegetable oil on low heat until the onion begins to get translucent.
  6. Add the chicken stock to the pan together with 2t of crushed garlic,1t mustard and 0.5t of sugar. Continue to simmer on low until the pan is almost but not quite dry and drizzle on 1T of sesame oil, then turn off the fire.
  7. The simmering will take some time so in the meanwhile, preheat the oven to 180oC (350oF)
  8. Grease a baking tray and position the chicken breasts in the centre of the tray. Spoon some left over marinade onto the chicken, carefully making sure none drips onto the tray. Sprinkle on 4T of white sesame seeds. Spoon a second round of marinade onto the chicken. Add any left over marinade into the simmering pan.
  9. Place the chicken in the oven for 13 minutes. If your chicken breasts are big, increase the cooking time by a further 2 minutes. In any case, when you notice that the chicken is beginning to shrink, remove it from the oven immediately.
  10. Serve the chicken breast using the onion and potatoes as a bed. Pour any drippings onto the plate as well, but not over the chicken.

Notes

  • The beauty here is that the miso marinade allows the sesame seeds to stick to the chicken while the sesame seeds allow a second round of marinade to go onto the chicken.
  • You can also cook this in a toaster oven. Its less powerful so you should cook the chicken breasts for 10 minutes at 150oC followed by another 10 min at 200oC. 
  • For information on Miso, refer to this page.
  • I cooked the carrots in the picture separately, so that’s why there is no mention of carrots in the recipe.
 
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Posted by on December 14, 2014 in A Kobi Original, Japanese, Main Courses, Poultry, Recipe

 

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Oven Cooked Creole Jambalaya


(serves 12)
Jambalaya is an all-in-one rice dish specific to the American South-east. If I’m not mistaken Jambalaya means Ham-Rice.  While some consider Jambalaya a spicy version of its cousin the Spanish Paella, I tend to think of it as a heavier meatier version, as is the way with all things American, and that’s the way I make mine, with lots of smoked or cured meat. I use a special extra ingredient, minced pork sausage filling, this flavours the rice really nicely. I also grill the chicken and seafood separately first, this flavours the fresh meats really nicely.      
 

Ingredients Jambalaya

  1. Clams in Shell (600g)
  2. Prawns (16 large)
  3. Scallops (6 Jumbo)
  4. Chicken Legs with Thigh (3)
  5. Smoked Pork Belly (400g)
  6. Breakfast Pork Sausages (400g)
  7. Chorizo Sausages (250g)
  8. Onion (2)
  9. Capsicum (2)
  10. Celery (2 cups, chopped)
  11. Chopped Tomatoes (1 can, 400g)
  12. Raw Jasmine Rice (4 cups)
  13. Chicken Stock Cube (1)
  14. Whisky
  15. Cayenne Pepper
  16. Paprika
  17. Cumin
  18. Oregano
  19. Thyme

Preparation

  1. Boil 7 cups of water in a pot with one chicken stock cube. Cut the heads of your prawns just behind the carapace and snip off all whiskers. Thrown the heads into the boiling stock pot and keep the stock simmering on a low flame.
  2. Shell and then devein the prawn bodies and cut into finger tip size pieces. Cut the scallops into similar sized pieces. Marinate together in a bowl using 0.5T paprika, 0.5T cumin, a pinch of salt and a dash of oil.
  3. In a second larger bowl rub 3 chicken legs with 1T paprika and 1T cumin and 1t of salt.
  4. Grill the chicken for 10 minutes and then the prawn and scallop for 5 minutes. Since the seafood cooks faster, you should not grill them together. Dissolve any left over marinade in hot stock and then pour the liquid back into the stock pot.
  5. Dice 2 cups of celery, 2 onions and 2 capsicum (i.e. bell pepper).
  6. Soak and agitate the clams in a bucket of cold water. Strain and then throw the clams into the stock pot with 1/4 cup of whisky. Boil for a minute on high heat with the cover on before turning the fire off.
  7. Debone the cooled grilled chicken and cut it into bite-sized chunks. You can mix it with the seafood bits at this stage. The bones can go into the stock pot.4 Bowls of Pork
  8. Dice the smoked pork belly. Cut the lard portions into smaller pieces (10 o’clock) and the meat portions into larger cubes (8 o’clock). Slice the Chorizo into slices (4 o’clock). Remove the skin of the pork sausages (2 o’clock) and mix the filling with 1/2 cup of water to loosen it.
  9. Spoon 4T of vegetable oil into a large frying pan. Add the pork belly and Chorizo and fry on medium heat till the lard renders. Next, add the sausage filling as well and stir fry until the minced pork browns.
  10. Remove the meat. Reserve 4T of the flavoured oil leaving the rest in the pan. Stir fry the celery and onion in the same pan until they are limp. Then add 4 cups of jasmine rice (or another type of long grain) and stir fry for a further minute.
  11. Pour the contents of the pan into a large iron pot (i.e. Dutch oven) or large casserole dish. Add the prawn heads and clams (discard those that did not open). Add all the cooked meat and diced capsicum. Mix well.
  12. Preheat your oven to 150oC (300oF).
  13. Reheat the stock and add 5 cups of boiling stock to the pot. Follow this with the can of diced tomatoes, 1T cayenne pepper, 1T oregano, 1T thyme, 1t salt, 1t sugar. Reheat the pot on the stove until is just begins to boil.
  14. Place the pot in the oven with cover on. After 45 minutes, check if the rice is cooked. If the jambalaya is already dry but the rice is still hard, sprinkle on 0.5 cups of boiling water and bake for a further 5-10 minutes. Check the rice deep under the surface. When the rice is perfect, allow it to rest inside the oven with the cover off.
  15. In the meanwhile, mix the reserved pork oil with the remaining stock in the same pan and boil down till it begins to thicken. Spoon this over your jambalaya and serve.

NotesJambalaya in pot

  • This is a recipe for a very large amount of food. You can halve the portions if you don’t have that many people. There shouldn’t be any scaling issues.
  • Between two pots of the same volume, use the one that is flatter. The Jambalaya will cook more evenly.
  • Why didn’t I just cook the jambalaya on the stove?
    Because there is a tendency for the bottom of the pot to burn. You can try that after you have perfected the oven method.
  • Why do we have to grill the chicken and seafood first?
    This is a great way to sear some flavour into them so they don’t taste like boiled meat. The high heat will also remove freezer taste and ensure the prawn does not get mushy, which tends to happen if it is cooked too slowly.
  • Why do we need to make the sauce at the end?
    The varieties of rice which can absorb the taste of the stock will go mushy if they are cooked with too much water. Adding the sauce after the rice is cooked is the best way to ensure the rice is fluffy and yet moist. 
  • Many recipes I have come across use equal parts of water and rice. Not sure what kind of rice they are using (instant?) but I find more water is required than rice.
  • Add more cayenne pepper if you like your jambalaya spicy.
  • I have made some substitutions. I used Chorizo as Andouille it is not easily found in many parts of the world. I also swapped scallops in for calamari as squid gets very hard when it is over cooked. If you can’t find smoked pork belly, use a brined ham hock or cubed pancetta (but not sliced bacon). 
  • I usually use capsicums of 2 different colours for a better visual impact.
 
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Posted by on August 25, 2014 in Main Courses, Poultry, Recipe, Seafood

 

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