Dashi Stock

Dashi stock are basic in Japanese cuisine. In fact, it is also very easy to make unlike pork / chicken stock where it need at least a couple of hours. All we need is dried bonito flakes which is available in major supermarkets. Many people will simmer bonito flakes in the water thinking that the taste will be stronger and nicer but it is wrong.

Oyakodon (Japanese chicken and egg rice bowl)

Anyone can tell me if god creates chicken or egg first. This question always come to my mind when eating oyakodon. Bok always like to eat oyakodon in Japan. I think is because of the sauce and makes the rice tasty and easy to eat.

Of course, I have to recreate the meal back home. This is really a idiot proof dish and fast easy meal to prepare. I always cook this during my lazy days. Pair with either grilled eel / saba plus miso soup will complete the whole meal

Recipe

2 boneless drumstick, cut into small pieces
1/2 onion, sliced
200ml dashi soup
2 eggs, beaten
1 1/2 tbsp sugar
2 tbsp mirin
3 1/2 japanese light soy sauce

Preparation

• Heat dashi stock in medium heat
• Add soy sauce, mirin and sugar in the stock
• Put chicken and simmer on low heat for a few mins
• Add onion and simmer for a few more mins
• Bring soup to a boil and pour eggs over chicken and onion. Turn off the heat
• Serve over hot rice

Japanese Curry

I always love Japan, think it is the culture and people there. Japanese cuisine are popular throughout the world. Eventhough I love going to Japan, but I cannot said much about the variety of food. Of course, all the food is fresh and delicious but after eating similar food for a few days I will get bored and yearn for singapore food.

In Japan, I love going to those 100 Yen shop. Maybe because it is the cheapest kind of shopping in Japan. I will always pack back those instant packs like japanese curry. Fast and cheap to cook as a meal in Singapore and taste is good. After the instant packs finished, I tried to buy in Singapore supermarket but it is selling so expensive in Singapore. Anything Japanese is selling with so high margin in Singapore. Therefore, no choice but to buy those Japanese curry blocks and cook myself.

With fried rice

With chicken

Recipe

1/2 onion, diced
1 potato, diced
1 carrot, diced
40g curry cube
280ml water

Preparation

• Fry onion until fragrant
• Add potato and carrot until half done.
• Add water and simmer for 15 mins
• Add curry and simmer for 10 mins.
• Serve hot with rice and other side dishes 

Remarks

1. You can cook with chicken meat to make the meat more complete.

Ayam Panggang (Indonesian Grilled Chicken Drumstick) V.1

These recent years, alot of Indonesian stalls start popping up throughout Singapore. The most popular stall should be the Plaza Singapura one. I try to come up with my own version but sad to say it is no where near to their standard. Nevetheless, it is still ok and consider not bad for home cooked version. I will serve with other side dishes to complete the meal.

Indonesian Grilled Chicken

Recipe 


2 - 3 chicken drumstick / half chicken
100g shallots (sliced)
100g salted butter
4 tbsp kecap manis (preferably Indonesian ABC sauce)

Preparation 

•  Heat butter over low heat till there is foam
• Add shallots, stir to coat in butter
• Saute till golden brown
• Remove from heat and allow to cool
• Add kecap manis
• Pulse in food processor till shallots are chopped up
• Spread chicken on the chicken. Allow to marinate for about 20 mins
• Preheat oven to 150 - 200 Celsius
• Grill for about 30 - 40 mins
• Serve hot with white rice

Salted Egg Congee

My family is never a porridge/congee family. My mum will always said we can never eat white porridge on 1st day of CNY as it will definitely rained later during our visiting. Porridge/congee to me is always eaten only if I am sick and of course when I am still a baby.

However, my hubby Bok is a porridge guy. He basically like soft things like soft toys and even the food he eat. No hard type of veggie for him. Therefore to win his praise, I try all ways to master the skill of having good porridge. I am proud to announce that my congee are as good as those porridge selling outside.

To have a more balanced dinner, my congee is always full of ingredients like cantonese style of "ting zai congee". The must have ingredient is definitely minced pork as Bok have soft spot for minced pork also. Sometimes, side dishes will have bbq pork, pork floss or even braised intestine( bought outside when my mood is good) 

The salted egg recipe came out accidentally when one day I intend to cook century egg but could not get and the shop assistant actually told me that I can try use salted egg instead. So here it is.