Hainanese Chicken Leg
Ingredients
Poached Chicken
1 Whole Organic or Free-Range Chicken, trimmed excess fat
20 grams Ginger, peeled and slice
3 Scallions, halved
3 Cups of Jasmine Rice
3 Cups of Chicken Stock
1 tsp Sea Salt
3 to 4 Tbsp Hainanese Chicken Rice Paste
2 Pandan Leaf, knotted
Direction
The whole chicken is submerged in boiling water, cook briefly, and then sit in the water with the heat switch-off. This technique produces a succulent and tasty chicken. To complete the meal, serve with steamed rice cooked with the Hainanese chicken rice paste, some cucumber and tomato slices. Some good accompaniments for the chicken rice are ginger and garlic paste, fresh chili sauce, dark caramel soy sauce, aromatic soy sauce, blanched bean sprouts, and tofu soup.
Local Bignay Wine
Organically grown came from the carefully handpicked ripened cherries of the finest Bignay selections in the cool mountain range of Barangay Atisan, San Pablo City, Laguna.
The indigenous Bignay fruit or Antidesma bunius is similar to cranberries when unripe and Acai berries when fully ripened. The old folks use the fruits, bark, leaves and male flowers to regulate blood sugar and enhance immune system and virility.
Broccoli Cheese Temaki
Hand roll sushi served with cheese, red pepper, broccoli, slow cooker brisket in almond butter, and Temaki.
Brie Cheese
Bacon Wrapped Baby Potatoes
Ingredients:
1 bag baby potatoes
Streaky bacon rashes cut in half
Honey
Cracked black pepper
Toothpicks
Directions:
Wrap each baby potato with half a bacon rash
Secure with a toothpick
Drizzle some honey on the bacon
Sprinkle black pepper
Bake at 180°C for 40-45 minutes until potatoes are tender and bacon in golden brown
Spicy Crab Recipe
Ingredients:
Cleaned and cut crab
2 green chilli
1 curry leave stalk
1 teaspoon turmeric
3 tablespoons chilli powder
1 tablespoon ginger and garlic paste
9 tomatoes grated
1 tablespoon tamarind paste dissolved in water
Oil as required
Salt to taste
Directions:
Marinade washed crab meat with turmeric, chilli powder and ginger garlic paste
Heat some oil in a pot and fry crab till they turn pink, 15-20 minutes
Add chillis and curry leaves
Add onions and fry for a further 5 minutes, adding oil if required
Add tomatoes and allow to cook until the tomatoes are well cooked and a gravy chutney like is present
Finally add your tamarind paste allowing for a 2-5 minute cooking time
Lastly garnish with coriander,
Tempura Shrimp Recipe
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 1/2 teaspoons baking powder
2 teaspoons curry powder
12 ounces cold seltzer
Salt and freshly ground black pepper
2 to 3 liters canola oil (approximately, as needed for deep-frying)
Shrimp:
1 pound (21-30 count) shrimp, deveined and shells removed
Special equipment: Approximately 12 (8-inch) bamboo skewers
Directions
To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.
Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.
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Hainanese Chicken Leg
Combine all the ingredients in your rice cooker, switch it on, and let it do the work. Singapore Hainanese Chicken Rice is super delicious...
