Chicken Porridge

Not in the mood for rice but would like have something hot... simple porridge for lazy weekdays.

Ingredients:
1 Salted egg (Hard boiled and cut into pieces)
1 egg (Hard boiled and cut into pieces)
2 pcs Chicken thigh
Ginger (Cut to strips)
1 cup of rice

Seasonings:
Sesame Oil
Light soya sauce
Salt & Pepper

Method:

1. Wash rice and drained. Coat the washed rice with 1 tsp sesame oil. Let it stand for about 20 min.

2. Boil chicken thighs for about 20-25 min. Remove the chicken thigh and place into bowl of ice cubes. Keep the stock. Shred chicken thigh into pieces using a fork.

3. Cook rice and add stock from step 2. Once porridge is done, add salt and pepper to taste.

4. Serve in bowl and add shredded chicken, salted egg, egg and ginger strips. Drizzle some sesame oil & soya sauce.

Bah Kut Teh

A bowl of piping hot bah kut teh can be so yummy-licious and satisfying. Especially with only all my favourite ingredients ;)

Ingredients:

A1 Bah Kut Teh

Pork ribs

Meat balls

Button mushroom

Enoki Mushroom

3 cloves of garlic (crushed)

2 Tbs Oyster sauce

1 Tbs Dark soya sauce

1 Tbs light soya sauce

Dash of salt & pepper

Dipping sauce:

Chopped garlic

Cili padi

Dark sauce & soya sauce

Method:

1. Bring 1.5L of water to boil. Add in 2 sachets of A1 Bah Kut Teh spices and 3 cloves of crushed garlic.

2. Add in pork ribs. Simmer about 15-20 min.

3. Add in meat balls, mushrooms and all the sauces. Cook for another 8-10 min (or until all is cooked).

4. Prepare chopped garlic, cili padi, dark sauce & soya sauce for dipping.

5. Serve with white rice

Blast from the Past

Random photos from previous trip. Oh how I missed the old charm of Paris.

Fish Ball Tang Hoon Soup

Tang Hoon (aka Glass Noodle) is one of my favourite, be it fried or in soup. It is a bonus that it is low in fat/calories.

Ingredients:

1 small bundle of Tang Hoon (Glass Noodle)

Vegetables

Fish Balls

Minced pork balls (pre-seasoned with cornflour, garlic powder, pepper, sesame oil, soya sauce)

Chicken stock / Vege stock

Seasoning:

Soya sauce

Shallot oil

Method:

1. Soak Tang Hoon until soft. Cook Tang Hoon in boiling water until translucent. Set aside.

2. Blanch vege and cut into desired length.

3. Prepare boiling chicken stock or vege stock. Add in meat balls and fish balls. Add seasoning to taste.

4. Place Tang Hoon in bowl and add blanch vege. Add in piping hot soup with meat and fish balls.

5. Add a few drops of shallot oil.

6. Serve.