Bangkok Chicken Rice Plate ( Khao Man Gai ) 泰式鸡饭

Nowadays I prefer to cook less oily Thai style chicken rice than the usual Chinese Hainanese chicken rice but we still go to our favourite Hainanese chicken rice stall. I had cooked this Thai style chicken rice earlier, but this time I adapted a new dipping sauce from a new cookbook that I bought during a book sale few months ago And this new dipping sauce was equally good if compare to the earlier recipe.

Bangkok Chicken Rice Plate ( Khao Man Gai ) 泰式鸡饭

Chicken and Chicken stock

1 chicken breast (~500g) with bone attached

1.5lt water

Chopped spring onions

 Method

1.Boil water in a stock pot. Use some hot boiling water to blanch chicken breast.

2.Add in chicken breast, simmer for about 25mins.

3.Remove chicken breast, rub some sea salt on the meat, set aside to cool before slice it.

4. Pour the chicken broth into serving bowls, garnishing with chopped spring onion.

Chicken rice

2 cups rice

Chicken stock or water, adjust accordingly

½ whole garlic, chopped

1tsp salt

1tsp chicken stock powder

3 coriander roots

3 slices of ginger

 Method

1.Fry chopped garlic till golden brown and aroma.

2.Place all ingredients in a rice cooker, and cook till rice is done.

Dipping sauce

3cm young ginger

2 cloves garlic

1 coriander root

1/4tsp salt

2tbsp fish sauce

1/2tsp sugar

1tbsp white rice vinegar

1 and 1/2tbsp chili oil ( deep fry dried chillies in hot oil, take the chili oil only) 

Method

1. Pound together ginger, garlic, coriander root and salt to make a coarse paste.
2. Then stir in vinegar, fish sauce, sugar and chili oil.

Recipe and photo styling reference: Food and Travels Asia by Alastair Hendy, recipe by Sonia aka Nasi Lemak Lover

After this post, I am going to eat the real Thai chicken rice in Bangkok ^_^, see you soon..

Chinese Crispy Fried Stuffed Eggplants 炸香酥酿茄子

I saw a crispy fried eggplant photo shared by Nami Just One Cookbook in her Instagram, she had this dish in a Chinese restaurant. I know it must be very delicious, as I always prefer eggplant to be deep fried. So I created this recipe and it was well received by my family, even my kids not fancy with eggplant, also gave thumbs up.

 

stuffed eggplants before deep fry

 

after deep fried

 

Love the taste of the sweet sauce that I mix and match, sour,salty and sweet, perfectly matched with this crispy fried stuffed eggplants.

Chinese Crispy Fried Stuffed Eggplants 炸香酥酿茄子

2 long eggplants 

Stuffed ingredients

200g minced pork

1tsp Chinese rice wine

1tsp light soy sauce

White pepper

A pinch of salt 

For the sweet sauce

3tbsp water

2tbsp sugar

1tbsp tomato ketchup

1tbsp dark vinegar

1tsp dark soy sauce

1tsp light soy sauce

1/4tsp Worcestershire sauce

A pinch of salt 

For coating – 2 egg white, rice flour or corn flour , or crispy batter recipe here

Method

1. Cut eggplant slanted about 3cm into few pieces, then cut the middle of the eggplant almost but not all the way through.
2. Mix well the stuffed ingredients, then stuffed into each of the eggplant.
3. Dip eggplant in the egg white, then coat with rice flour, deep fry till golden brown.
4. Cook the sweet sauce in a saucepan, spread the sweet sauce over deep fried eggplants. Enjoy while hot..

Recipe by Sonia aka Nasi Lemak Lover

Toad in the hole (Sausages pudding) 布丁香肠



After Christmas and New Year, Chinese family is also getting start to preparing some cookies for the coming Chinese New Year celebration. If you would like to try out some new recipes, you may check out my earlier Chinese Delights 2013 event round up posts here or you may refer to the top page at my blog header. There are many good recipes shared by many bloggers, check it out!
I made this Toad in the hole during Christmas time, even though we didn't celebrate Christmas, but I still prefer to make some Western foods during this time.
Toad in the hole is a traditional English dish comprising sausages in Yorkshire pudding .The origin of the name "Toad-in-the-Hole" is often disputed. Many suggestions are that the dish's resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name.

 

Since I have made Yorkshire pudding before, so it was easy to prepare this pudding..

This pudding tasted similar like between pancake and bread..if you are curious the taste, why not try this recipe out..

 

I made some coleslaw to go with this pudding..if I can made the onion gravy then it will be perfect..

Toad in the hole (Sausages pudding) 布丁香肠

*for a 6”x9” ramekin 

5 pork sausages or any other sausage as per your preference

125g plain flour
2 eggs

250ml milk
1/2tsp salt
1tbsp lemon juices

Butter, for greasing

Method

1. Put flour, eggs, milk, salt and lemon juices in a mixing bowl, stir and whisk till a smooth batter.
2. Sift the batter into a clean water jar, cover and stand for at least 30mins.
3. Grease the ramekin with butter, and heat in a preheated oven at 200C for 2mins or until very hot.
4. Remove the ramekin from the oven. Whisk the batter and pour into the hot ramekin, then place sausages on top.
5. Bake the sausage pudding in the oven for 35 minutes at 200C or until well risen, golden, and crisp.
6. Serve warm with other side dish.

Recipe by Sonia aka Nasi Lemak Lover

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.