Category Archives: Dinner

Mock Frog-Leg Congee

My family loves the frog porridge at Lion City Frog Porridge especially my boys. However for $8.00 a frog and with such little meat, it can rather expensive when we bring our little troops out for supper.

Anyway one of the most similar meat to frog leg is actually the chicken thigh, so when the cravings kick in and our wallet is feeling not too generous, what do we do? Well, it is to CIY (Cook-It-Yourself). 🙂

It is not difficult to do this dish but a little tedious as we need to marinate and cook the chicken,  cook the congee separately and assemble them together.

Servings: 4 pax

A: Cooking The Chicken

Ingredients

  • 4 pcs Chicken Thighs (skinned & cut to bite size pcs)
  •  2tsp Fish Saucec
  • 2tbs Oyster Sauce
  • 2tsp Sesame Oil
  • 1tsp Dark Soya Sauce
  • a dash Pepper
  • 1tsp corn flour (only to be added before cooking)
  • 2 slices ginger
  • 4 segments of garlic clove (chopped finely)
  • 2 sprigs spring onion
  • 100ml Stock (chicken or dashi)
  • a splash of Chinese Cooking Wine

Method (with step-by step photos)

  1. Cut the chicken thigh meat into bite size pieces
  2. Marinate the chicken with fish sauce, oyster sauce, sesame oil, dark soya sauce and pepper  for at least 30 mins.
  3. Before cooking, mix in the corn flour.
  4. Heat oil and fry the ginger till fragrant.
  5. Add in garlic and fry till fragrant.
  6. Add in marinated chicken and fry till nearly cook.
  7. Add the splash of chinese  cooking wine to deglaze.
  8. Add in stock. Bring to a boil, then simmer till sauce thickens.  (water will do fine too if you do not have stock)
  9. Add in sprigs of spring onions for flavour and garnish.
  10. Plate and put aside.

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B: Cooking the Congee

Ingredients

  • 2.5 cups of Short Grains (approx 375g)- washed & rinsed
  • 1.5L of Water
  • 1L of Chicken/Dashi Stock
  • 1/2 ladle Sesame Oil

 Method (with step-by step photos)

  1. Rinse short grains rice till water runs clear (abt 3-4 washes)
  2. Bring to a boil and lower fire to medium. Give it a stir occasionally to prevent bottom from burning.
  3. When the liquid is starting to run low, add in the stock gradually(300 ml at a time), stirring it at the same time, till you get a smooth, thick consistency. Takes about 45 mins to 1hr.
  4. Add in the sesame oil and give it a good stir. (This makes the congee smooth.)

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Assemble

Spoon the congee into a bowl and top it off with the chicken and the sauce.

Things to Note:

  1. Its is very important to use stock to cook the congee as it is what it gives the grains the flavourful burst each time you put it in your mouth.
  2. No seasoning is needed in the congee as the sauce from the chicken already acts as a seasoning for the congee.
  3. The chicken dish does not necessarily needs to be eaten with the congee. it is really good with steam rice too.
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Hong Kong: Chan Kee Roasted Goose (深井陳記燒鵝)

Who goes to Hong Kong without eating Roasted Goose? Definitely not us. It was a plan-in-advanced meal by my hubby as he LOVES his BBQ meat. So we started plodding from our hotel to the eating house but alas we went in the wrong direction again. Anyway after a few turns, here we are. 🙂

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The eating house was filled with people and we had to wait for a little but it was definitely worth the wait. Tender meat crispy skin and glistening fat, there’s really nothing not to love about it. In fact it was way better than the roasted goose that we had at a so-called famous restaurant when we visited Hong Kong 2 years ago. 🙂

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How to get there

Reclamation Street                                                                                                           427-427A Mongkok                                                                                                         Kowloon, Hong Kong                                                                                                    Tel: +852-2381-6161

CHRGoose-3Clemens being playful posing like those roasted pigeons

Soon Huat Pig’s Organ Soup

Since young and being the eldest grand daughter, my eating habits had been shaped by granddad who always brings me out along on his eating spree. Therefore its not surprising that I eat like an old-fashion oldie and my love for animal’s (pork, beef, mutton) innards was already sealed plus it doesn’t help much when my maternal grand dad was a butcher, always leaving the best parts of the porky (kidneys, stomach, tail & liver) all for my mom to cook for me.

Growing older doesn’t seem to make me love these things any lesser and even better still, I managed to get my boys in the same boat as I am 🙂 (not something my hubby is very happy about though)

However if there is one thing that I am very very very particular about is, I don’t just eat pig’s organ just any where because it takes extreme care to wash and prepare the innards (and if not done properly, it will be truly horrendously nasty). Hence most of the time we only go to Serangoon Garden Food Centre for our favourite “Soon Huat Pig’s Organ Soup” .

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My hubby even though is not a fan of pork intestines, stomach, etc,etc….. absolutely adores the incredibly delicious broth and eating the lean pork (while the boys and I finishes up whatever there is in it).

SHPigOS-3We especially love the salty yet subtly sweet gravy that is used to braised the trotters, skin, eggs, organs and all. Drizzle them over over the rice, it is just as good too. I, of course love how cleanly and well prepared the pig’s organs are; no nasty smell, cooked to perfection without being over rubbery that you find it hard to tear it off with your teeth.

Most of all, we absolutely adore the owners who are extremely generous with their gravy and soup top-up and of course for being always helpful. I mean I seldom expect a lot of customer service from the hawker centers because of the economical prices that we are paying. So to me I feel “Soon Huat” has indeed done well in this aspect 🙂

Where To Find?

Soon Huat Pig’s Organ Soup

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49A Serangoon Garden Way, Serangoon Garden Market and Food Centre, #01-42, S(555945)

Hours: Tue – Sun (09:30 – 16:00)

Things to Note:

They only sell white rice. No kway chap 😦

There is usually a Q over the weekends but they are usually quite fast.  However if you do not want to Q, perhaps you can go there around 11am-11.30am instead.

Parking slots are rather limited. However if you are patient enough, space is not exactly difficult to find as people just eat and go.