Shredded Chicken Congee

Ingredients:

Serve 6

3 chicken thighs (skinned and deboned, scalded with hot water)
1 1/2 cup of rice (soaked for 20 minutes)
3 pcs ginger (julienned)
Salt
Water

Garnish:
You Tiao
Chopped spring onions
Fried shallot with oil
Few drops sesame oil
Julienned young ginger
Light soy sauce (optional)
Pepper

Methods:

1. Boil about 3 litres of water in a big pot.

2. Once the water starts to boil rapidly, put in the chicken thighs and bones. Simmer for 30 minutes and remove the chicken thighs. Continue to simmer for another 30 minutes.

3. When the chicken thighs have cooled down, shred them.

4. Remove the chicken bones. Add the rice into the pot and let it cook. Stir in between. Add more water in between and keep stirring. Once the rice have soften and break, add some salt and julienned ginger. Turn the heat off and leave the pot covered for about 15 minutes.

5. Turn the heat up again and add more water. Keep stirring till you get a smooth consistency.

6. Ladle the congee into a bowl. Add some shredded chicken, you tiao, julienned ginger, chopped spring onions and fried shallots on the congee.

7. Add few drops of sesame oil and a dash of pepper.

Sambal Long Beans

Ingredients:

1 bundle of long beans (ends trimmed and snapped into 5cm length)
1 handful of dried shrimps (washed)
4 shallots
4 garlic
2 chilli padi (chopped)
2 tbsp sambal chilli (store bought or homemade)
100ml water

Methods:

1. Blend the dried shrimps, garlic, shallots and chilli padi together.

2. Deep fry the long beans for few minutes till they look slightly wrinkled. Drain and set aside.

3. Remove the oil for deep frying and leave about 3 tbsp oil in the wok.

4. Sauté the dried shrimps, garlic, shallots and chilli padi till fragrant.

5. Add the sambal chilli and continue to stir fry for a while.

6. Add the long beans and mix well with the chilli paste.

7. Add the water and let it simmer for a minute. Turn the heat off.

Fried Shallot (With Oil)

Ingredients:

Shallots (sliced)
Cooking oil

Methods:

1. Heat the oil in a wok. Turn the heat down.

2. Put the shallots in and stir. Make sure the oil is enough to cover all the shallots.

3. When the shallots are almost all brown, turn off the heat. Let the oil cool down a little and pour into a container.

The shallots will continue to cook even the fire is turn off. So do not wait till all the shallots are browned to turn off the fire as the shallots might burnt.

Fishball Noodles With Minced Pork (Dry)

Today, I really got no idea what to cook. It's either rice, porridge or bee hoon. I wanted to cook porridge at first because I have some braised duck wings in the fridge. But I don't know what other side dishes to cook.

So my sister suggested to cook fishballs noodles. Well, it's something new... Why not?

You may add other ingredients such as pork balls, pork livers, etc.

Ingredients:

Serve 5

Soup:
2 litres water
3 tbsp ikan bilis powder
150g yellow beans

2 fish cakes (pan fried till nicely browned)
15 fishballs
5 tbsp minced pork (cook in boiling water with a strainer)
Spring onions (chopped)
Chilli padi (chopped)
Fried garlic (with oil)
Lettuces
2 packs Mee Pok or other types of noodles
Soy sauce
Sesame oil
Chilli paste (homemade or store bought)
Water for cooking noodles
Black pepper

Methods:

1. Boil about 2 litres of water in a pot.

2. Once the water starts to boil rapidly, add the ikan bilis powder and yellow beans. Simmer for an hour.

3. Prepare the fish cakes and minced meat ahead. Pan fry the fish cakes and set aside. Slice the fish cakes once cool down. Using a strainer, cook the minced meat with boiling water in a smaller pot. Drain and set aside.

4. Cook the fishballs in the soup. Set aside.

5. Put a tbsp of chilli paste, a tsp of light soy sauce, few drops of sesame oil and 1/2 tsp of fried garlic in a bowl. Ladle some soup into the bowl and mix well.

6. Boil some water in a pot. Toss the Mee Pok few times to loosen the bundles. Once the water starts to boil rapidly, cook the mee pok with a strainer for about 10 seconds. Using chopsticks to stir the noodles. Drain and place the noodle into the bowl.

7. Mix the mee pok with the chilli paste. Put some lettuces, sliced fish cakes, 3 fishballs and minced meat onto the noodles. Sprinkle chopped spring onions onto the noodles.

8. Ladle some soup in another bowl with some lettuces. Add some fried garlic and sprinkle with black pepper and chopped spring onions.

Serve with chopped chilli padi and soy sauce.

Pan Fried Soy Sauce Tiger Prawns

Ingredients:

1 kg medium or large tiger prawns
3 tbsp soy sauce
1 tsp cooking wine
2 cloves garlic (slightly crushed)
1 handful of spring onions (about 5-6cm length)
1 tbsp cooking oil

Methods:

1. Heat the oil in a non stick pan. Saute the garlic. Remove the garlic.

2. Toss in the prawns. Pan fry 1 side of the prawns until the shells become red and turn to another side to pan fry.

3. Drizzle the soy sauce on the prawns and let them absorb the sauce.

4. Drizzle the cooking wine. Add the spring onions and continue to cook til the pan starts to get dry. The shells should look slightly crisp and charred.