Saturday, November 28, 2020

5 Spice Chicken Rice


I always make this when I have a hankering for Singapore style Hainanese Chicken Rice.

Its like a shortcut so I don't have to go through the process of roasting or poaching a whole chicken. Especially when we cook for two most of the time. Also we prefer dark meat so we just by thighs from the local poultry shop for convenience. 

The marinade gives the chicken thighs that extra savory hit that is just so good. It reminds me of the roasted variant of Hainanese Chicken Rice.

For the marinade (Good for about 6 thighs)

  • 4-5 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp Shaoxing wine
  • 3 tbsp Sesame oil
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp ginger powder
  • 1/2 tsp 5 spice powder
  • 1/2 tsp white pepper powder
  • 50-70 ml water

For the dressing/sauce (2 Servings)
  • 1 tsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil


  1. Mix the marinade ingredients in a large bowl: 
  2. Mix chicken thighs with marinade and store in a container or zipper bag. 
  3. Leave in the fridge to marinade or at least an hour, overnight if possible.
  4. When ready to cook, preheat oven to 190 C (fan forced)
  5. Cook chicken skin side up for about 25 mins. Cooking time may vary with size of meat and oven type.
  6. When cooked, remove chicken thighs from banking try and allow to rest while you make the dressing.
  7. Mix all ingredients well in a small bowl, making sure sugar is dissolved.
  8. Serve with chicken rice (Rice cooked with Chinese style chicken broth) or plain rice.
  9. Add on your preferred side greens.
  10. Drizzle the dressing on the chicken and greens. 

Friday, November 27, 2020

Mushrooms and Rösti, topped with an egg.


Rösti or rööschti - A type of potato fritter from Switzerland. Similar to a hashbrown I guess. but usually cook in a pan instead of a deep fryer.

We had potatoes and mushrooms in the house, wanted to jazz them up a little. Spring onion and thyme were from our back yard.

I made this one thin as I wanted it crispy. This is thinner than a traditional rösti I guess. Haven't had or made that many to be 100% sure. Those that I have had were thicker and larger. Important to get the mushrooms browned to intensify the flavour. Recipe: 1 Large Potato ~ 250 grams (Julienne or grated) Half and medium/small onion (finely chopped/diced) 2 garlic cloves (finely chopped) 6 mushrooms ~ 250 grams(sliced) knob of butter 2-3 sprigs of thyme 1 egg


1. Fry egg sunny side up.

2. Heat a flat fry pan with some oil. 3. Put potatoes in pan set to medium heat.
4. Cook until both sides are crispy.

5. In a separate pan heat some oil over high heat.
6. Then add onion and garlic. Fry till softened and light brown.
7. Add mushrooms and fry until browned.

Assembly -

8. Mushrooms on the potato and top with fried egg.
9. Garnish with fresh herb of your choice.

Also, a short cut would be to use frozen/store-bought hash browns and just cook the shrooms yourself. Also, grate the potatoes if you don't want to julienne them.

Pad See Ew - My first video post

Pad See Ew - Flat rice noodle stir fried with gai lan, bean sprouts, egg, garlic, soy sauce, fish sauce, kecap manis, oyster sauce. Used rendered pork fat as the cooking fat, Used a seared a scotch fillet as the main protein. Still fairly new at the whole video while cooking thingy. Love the flavour of this quintessential Thai street dish. Much like Char Kway Teow in SG.

Video here -

What you will need to serve 2

2 tbs extra pork lard or vegetable oil

6 cloves garlic - chopped

200-300 grams beef sirloin that I pan seared till medium rare beforehand

3 eggs - beaten

200-300 grams flat rice noodles (Kway Teow or Cheong Fun)

2 tbsp soy sauce

1 bunch gai lan cut into 5cm lengths

50 grams bean sprouts (optional)

2 tbsp kecap manis

2 tbsp oyster sauce

2 tbsp crispy shallots


1.     In a work or large skillet, heat the lard (or oil) on medium heat.

2.     Once oil or lard is hot, add the garlic. Fry till fragrant (a hint of sulphur).

3.     Turn up heat to high.

4.     Add the eggs and scramble. 

5.     Once the eggs are almost cooked through add the noodles and stir fry. 

6.     Mix well and then add the soy sauce, beef and bean sprouts.

7.     Add the kecap manis and oyster sauce.

8.     Stir Fry and then add the gai lan and fry till the sauce caramelizes a little. 

9.     Turn off the heat and serve immediately. 

10. Garnish with fried shallots and chillies if desired. 



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