Category Archives: Favourite

My Ginseng Chicken Soup

There are many different recipes for ginseng chicken soup. This one is how I have interpreted it; given ingredients that are quickly available from my local supermarket.

It works for western taste buds too (tried and tested).

Ingredients (For about 4 People)

2 x Small Chickens

6 x Dried Red Dates (jujubes)

Dried ginseng root (to taste. I use about 10 thin slices)

Korean ginseng wine (this might not be so easy to find; but not 100% necessary)

8 x Cloves of garlic. Peeled. Leave whole.

6 x Dried wolfberries

1 x knob of ginger. Thinly sliced.

1 x handful of rice

1 Spring onion. Sliced

White Pepper

1-2 teaspoons of salt, depending on taste.

Instructions

1. Wash and de-skin the chicken. This is important if you don’t want the chicken soup to be loaded with oil on the top layer. (unless you like the oil, but we’re trying to be healthy with this soup).

2. Chop the chicken in half. Then separate the various parts. Pat to dry between some good quality kitchen towel.

3. Place the chicken, ginseng, rice, garlic, ginger, wolfberries and dates in a large pot. Fill the pot with water.

4. Bring the soup to the boil.

5. Cover the pot with a lid and leave on the lowest heat. Stirring occasionally.

The key is to cook this as slowly as possible. So that once it is done, the chicken is so tender that it more or less slides off the bone.

6. After 30 minutes, add in the ginseng wine and the salt.

7. Leave for another 30 minutes. Taste for flavour. If it is too bland, add more salt. Now is also a good time to add the white pepper to taste.

That’s at least 60 minutes cooking time, but it works best the longer you leave it and the slower you cook it. 90 minutes is optimal.

8. Bring back up to heat and serve with some chopped spring onion on the top for garnish.

My Tiramisu (Without that Awful Tia Maria Stuff)

I really really dislike Tia Maria but I love tiramisu. So I have mixed and matched a few tiramisu recipes and come up with my own version that works.

Ingredients

– 200g of Italian lady finger biscuits (available at cold storage)

– 250g mascarpone cheese (once again, available at cold storage)

– 3 to 4 tablespoons of golden caster sugar

– 1 egg

– Double shot of espresso

– Alcohol mix (half Bacardi rum (arr!), half scotch whisky). Measurements at chef’s discretion depending on level of alcohol dependence tolerance.

– Dark chocolate (at least 70% cocoa). Frozen is best.

Directions

– Smash the lady finger biscuits to smithereens (by placing in a ziploc bag and smashing the crap out of them with a rolling pin or similar).

– Lay half of the crushed biscuits in a tray/box/whatever container that is safe for the freezer.

– Mix the coffee with the alcohol mix.

– Pour the coffee/alcohol mix over the first layer of crushed biscuits.

– Separate the egg yolk from the egg white.

– Mix the egg yolk with the sugar.

– Whisk the egg white for about 10 minutes until it starts to form peaks when you pull the whisk out.

– Mix the egg white, egg yolk/sugar mix and mascarpone cheese together and add a few drops of alcohol mix (sans coffee) into the creamy mixture. Try to fold the ingredients in, rather than stir.

– Lay half of the creamy mixture over the coffee mixture soaked biscuits.

– Add another layer of biscuits over the creamy mixture you just laid down.

– Again, drizzle the rest of the coffee/alcohol mixture over the new layer of biscuits.

– Spread the remaining creamy mixture over the second layer of biscuits.

– Freeze overnight

– Grate the chocolate (as much as you like), using a cheese grater, over the frozen tirimisu and serve.

There you have it. Do keep in mind that making tirimisu makes you an instant hero amongst your friends. (Alcohol, Coffee, Cheese and Sugar are all good for you. Don’t let anyone tell you otherwise).

Gordon Ramsey’s Scrambled Eggs

These really have to be the best scrambled eggs ever. They were awesome even when I made them using his method:

http://www.youtube.com/watch?v=yUnybwlKw1Y

Although instead of chives, I used basil. Which makes them more awesome.

I love the way he teaches the viewers about the science behind adding the salt to the eggs at the right time too! Awesome!

Beef Udon

This one is totally one of my favourites:

Black Pepper and Oyster Sauce

1. Mix some Black Pepper and Oyster Sauce

2. Mix Chilli, Garlic, Ginger and Oil. Leave on the side for a while

2. Mix Chilli, Garlic, Ginger and Oil. Leave on the side for a while

3. Prepare some udon noodles by washing them

3. Prepare some udon noodles by washing them

4. Take some good beef slices. Marinate with a tiny bit of soy sauce if needed.

4. Take some good beef slices. Marinate with a tiny bit of soy sauce if needed.

5. Fry the oil, ginger, garlic and chili slightly

5. Fry the oil, ginger, garlic and chili slightly

6. Chop some oriental cabbage into shreds

6. Chop some oriental cabbage into shreds

7. Get some chicken stock ready.

7. Get some chicken stock ready.

8. Throw in your black pepper and oyster sauce

8. Throw in your black pepper and oyster sauce

9. After cooking the udon noodles in boiling water, drain them

9. After cooking the udon noodles in boiling water, drain them

10. Put the beef into the pan. Fry slowly

10. Put the beef into the pan. Fry slowly

11-once-the-beef-is-starting-to-brown-add-the-udon-in

12. Mix it all up and add in the chicken stock. You can also add in some rice wine here.

12. Mix it all up and add in the chicken stock. You can also add in some rice wine here.

13. Add in the cabbage

13. Add in the cabbage

14. Serve and enjoy

14. Serve and enjoy

Time to Make a Spanish Omelette

It’s time to make a Spanish omelette. I love these things. Perhaps it reminds me of when I was younger and my dad would make it for me when I was a bit peckish. I’m not sure if this entirely classifies as a Spanish omelette but its a rendition of if that I like. The ingredients change with whatever I have in the house at the time.

1. First of all, boil a potato and chop it into little cubes, chop up a capsicum and grate some cheese. Then add them all into a bowl with some beaten eggs, black pepper and basil.

2. Then heat some butter in a frying pan.

3. Throw in your ingredients mix from the bowl

4. Then let it cook for a while until you can see the effect of the eggs cooking underneath start to cook on the top.

5. After that, to finish off the top you can either a) flip it, which might be a bit messy or b) place under the grill. I choose the latter.

6. Serve and enjoy!

Hmm. Now I’m thinking of changing the ingredients around to make it a Singapore omelette. Chili padi anyone?

Ingredients: Russet potato, grated cheese, eggs, red capsicum pepper, lurpak butter: NTUC.