Hainanese Chicken Rice

🐔 Chicken
The Ingredients
1 large chicken (I used French chicken) *wash, removed the feet for broth and 
trim the excess fats*
3 stalks spring onion (cut 4 sections)
5 slices ginger

The Chicken Stock
1.5 L of water
Some chicken feet and bones 
Onion cut into half
1/4 cup soya bean
1 Dried sole fish (optional)

The Seasonings
1-2 tbsp Coarse sea salt
Chinese cooking wine

Method
1. Marinate the chicken with the seasonings and stuff the spring onion and sliced ginger into the cavity for 4 hours or overnight.
2. Blanch the chicken feet and bones, then rinse it with water. Put all the stock ingredients in a big pot and bring it to boil and simmer for 1-2 hours.
3. Hold the chicken head/neck and dip the chicken into the stock a few times until the skin is tighten.
4. Put the chicken into the broth, bring it to boil and continue to cook for 15-20 minutes with the lid open (depending on the size of the chicken, smaller chicken takes lesser time)
5. Turn off the heat, cover the pot and let it sit for 45 minutes.
6. Remove the chicken from the pot and bath it in ice water for 10 minutes. 
7. Chop the chicken into pieces and garnish with some sauce and coriander. Serve with rice.

🍚 Rice
The ingredients
2 cups rice (wash and drain)
Chicken broth from cooking chicken
6 sliced ginger
2 bulb garlic (cut into half)
4 shallot (cut into half)
A few stalks of spring onion (cut into sections)
1 tsp Salt
Sesame oil

Method
1. Heat up 2 tbsp oil, add shallot, ginger and garlic, fry until fragrant. Add spring onion and drained rice, stir for a while.
2. Put salt and a few drops of sesame oil, mix well. 
3. Transfer the rice mixture into the rice cooker and add chicken broth (the amount of the broth should be at the water level for 2.5 cups rice).

The sauce (to be mixed and pour over the chicken)
1/4 cup of chicken broth with 1.5 tbsp sugar, 1 tbsp sesame oil and 2 tbsp light soya sauce. 

Indonesian Grilled Chicken

Ingredients A (to be grounded)
8-10 whole chicken thigh
12 big red chilli (removed seeds)
8 garlic
10 shallot
5 candlenuts
Thumbsize turmeric 
Thumbsize galangal 
1 tsp black peppercorns
2 tsp coriander seeds or coriander powder

Ingredients B
3 lemongrass, white parts and roughly smashed it
10 lime leaves
6 Indonesian bay leaves (optional)
500 ml coconut milk
500 ml water

Seasonings
Salt to taste
Palm sugar to taste
1/4 cup ABC Indonesian sweet sauce 

Directions
1. Heat oil in wok/big pot, saute grounded ingredients A until fragrant. Add lemongrass, lime leaves and Indonesian bay leaves. Stir fry until you can smell the leaves and the paste turn drier but not too dry.
2. Put all the chicken thighs and cook for a while until its about half cooked (flip the chicken occasionally).
3. Pour half of the coconut milk and water into the wok/pot, bring to boil. Add the rest of the coconut milk and water. 
4. Use medium-low fire and cook until the chicken thighs are fully cooked, stir the chicken thighs once in a while so that it will be cooked evenly. Season with salt and palm sugar, continue to cook for another 5-8 minutes. 
*Don't overly flip the chicken as we want to keep the thighs in good shape*
5. let the chicken and the gravy sit in the wok/pot to marinate for a couple of hours. 
6. Preheat oven at 200°C. Roast or grill the thighs (skin side up) for 5 minutes and brush some gravy on it. Flip the thighs (skin side down) and grill for another 5 minutes. Brush some gravy again. Turn the thigh again (skin side up), brush some gravy and grill for the last 2-3 minutes. 
*Grilling time may vary, it depends on your oven and how dry is your chicken. The chicken shouldn't be dry at all*
7. In another mixing bowl, mix 1-2 cups of gravy with ABC Indonesian sweet sauce. Drizzle or brush the sauce over the grilled chicken thigh. Serve with hot steamed rice.
8. You may also torch the chicken for a few seconds (to make it charred) before brushing the sweet sauce on it.


Note: You may use Air Fryer instead of Oven for grilling.

Rainbow Ondeh Ondeh

Ingredients 
100 g mashed sweet potato
100 g glutinous rice flour
1 tbsp fine sugar
6.5 tbsp water
A few drops of each colour (red, orange, yellow, green, blue and purple) 
**you can just use 1 green colour (pandan paste)**
Filling 
Finely chopped palm sugar
Toppings
Steamed shredded coconut with a pinch of salt


Method
1. Mix all the ingredients (except the colouring) together until smooth dough formed.
2. Divide dough into 6 and add different colour to each dough. 
3. Divide each colour dough into 3 to 4, roll it and then flatten it. Add a little fillings, seal it carefully and roll it into balls again.
4. Cook all the balls in boiling water, once it floats take it out and drain it.
5. Roll it into the steamed shredded coconut.

Clam Chowder Puff Pastry

Ingredients
1 canned clams 
2 medium potatoes (cut cubes)
1 diced yellow onion 
1 tbsp minced garlic
2 bay leaves
2 stalks thyme

Canned clams water
500 ml cooking cream
25-30 g butter
Salt
Black Pepper
1 tbsp plain flour mix with 2 tbsp water for thickening (you may mix it more if you want it thicker)

Method
1. Heat 1 tbsp olive oil and saute onion until transparent. Add garlic, bay leaves and thyme and fry till fragrant. 
2. Mix the potatoes and fry for a while. Add the canned clams water and cook the potatoes for 10 minutes. 
3. Add the clams, cooking cream and butter. Bring the soup to boil and simmer for 20 minutes (use low fire).
4. Lastly, add some salt and pepper to taste. You may thicken the soup with the plain flour mixture after seasoning it. Pour some soup into the ramekin dishes, cover it with a piece of square puff pastry.
5. Preheat oven at 200°C and bake the clam chowder pastry puff for about 15-20 minutes or until the pastry turns golden brown. 

Braised Shark Fin Soup with Crab Meat, Shredded Chicken and Egg Whites

**This soup has to be prepared 2 days in advanced**

Ingredients
A handfull of sharkfin
Fresh or frozen crabmeat
Shredded chicken from 1 chicken breast

2 egg whites (beaten)
Pork and chicken broth

Seasonings

Some salt to taste
Some pepper to taste
2 tbsp Hua tiao wine
2 tbsp oyster sauce (Lee Kum Kee)

Thickening mixture
1/3 cup of potato starch mix with 1/2 of water.
(thickening is depends on your preferences, if you would like to have it more watery, don't put too much of the thickening mixture, vice versa)

🌟Most important🌟
Pork with chicken broth
3 packets pork big bones
2 packets chicken feet
2 packets chicken bones

30g Chinese Ham

1 yellow onion (cut half)

Water (water level should cover all the ingredients)

1 tbsp rice vinegar
Salt and pepper to taste
Method
1. Blanch all the pork and chicken broth ingredients.
2. In a huge pot, fill the water until half to 3/4 full and add in all the broth ingredients except the seasonings.
3. Bring it to boil and simmer for 2 days (I cooked it for 22 hours in 2 days).
4. Add vinegar, salt and pepper to taste. The soup should be turned out creamy.
5. Transfer the broth into another big pot, remove the bones and scums.
6. Bring the broth to boil again, add in shredded chicken follow by the shark fins and crab meat. Slowly pour the egg whites and stir it quickly while pouring it.
7. Add the seasonings to taste.
8. Lastly, add in the thickening mixture gradually and stir it at the same time.
9. Garnish with some coriander, serve with white pepper and red/black vinegar.

Thai Iced Lemongrass and Pandan Tea

Ingredients
5 stalks lemongrass (cut slantly)
5 pandan leaves (make a knot)
1/4 cup yellow rock sugar (you may put lesser or more to suit your liking)
1.5-2 L water

Method
1. Put water in a big pot and bring it to boil, add lemongrass and pandan leaves. Cook for about 30 minutes (using low fire).
2. Add yellow rock sugar and cook until it's all melted. Cover the pot and let it sit for a while before serving it with ice cubes. 

Chicken Rendang Recipe For Children (Non-spicy)

Ingredients
9 whole drumsticks
2 turmeric leaves
5 lemongrass (smashed)
8 salam leaves (optional)
1.5 tbsp curry powder
1 tbsp turmeric powder
600 ml coconut milk
200 ml water
1/2 cup ** Fried and grounded grated coconut (see below)

Ingredients to be blended or grounded
8 big red chilli * very important - removed all the seeds and the vein of the seeds cleanly *
6 cloves garlic
9 shallots
5 candlenuts
1 thumbsize galangal
1/2" belacan
1 tsp cummin seeds
1 tsp fennel seeds
2 tsp coriander seed powder

Seasonings
Salt to taste
Palm sugar to taste

**Very important: 1/2 cup fried and grounded grated coconut, I put some salt and sugar when frying it and the pound it to make it slightly smoother**

Method
1. Heat oil in a wok, put all the grounded ingredients and stir fry until fragrant. Add turmeric leaves, salam leaves and lemongrass, stir and cook until fragrant and the leaves and lemongrass softened. 
2. Add curry and turmeric powder, stir and mix it until the paste is a bit dry. 
3. Put all the drumsticks and cook for a while (occassionally flip the drumsticks). When the drumsticks become whitish in colour, add all the coconut milk and water (medium fire).
4. When the gravy is boiled, turn to medium low fire and simmer for about 1-1.5 hours or until you see a layer of red colour oil starting to appear. Off fire. Put all the grated coconut in and combine well.

Thai glass noodles salad with seafood (Makes 3 servings)

Ingredients

Glass noodles (soaked and cooked)
Prawns (shell to be removed except the tail parts and cut the back of the prawns)
Squid (cut flower)
Chinese parsley (cut about 5cm long)
Red onions (halved it and cut thinly)
Red small chillies 3-4 (depends on the spicyness that you want)
4 garlic (smashed)
2 shallots (smashed)

Seasonings (all to taste)
Thai fish sauce about 2-3 tbsp
Fresh lime 4-5 (squeeze the juice out)
Palm sugar about 1 big whole
3 tbsp Thai sweet chilli sauce (the Thai 🐔 brand)

Method
1. Blanch glass noodles, prawns and squid and set aside.
2. Use a big bowl, smash or pound garlic and shallot. Add chillies, smash it and add palm sugar until its all melted.
3. Put all the seasonings into the mixtures and mix well. Taste it according to your own preferences.
4. Lastly, add in the chinese parsley, onion, glass noodles, prawns and squids. Mix well and serve. 


*As this is my own creation, please adjust the amount of seasonings based on your preferences. For me, I like it to be more spicy and sour, so I would put more lime juice and chillies*
**Very important... DO NOT use ready made lime juice or lemon. Use fresh green lime to squeeze out the juice. Otherwise it tastes very different. The Thai chilli sauce must be the Thai brand 🐔 too**