Claypot Rice (my first time) on 17Mar2016

claypot rice (my first time)

claypot rice (my first time)

this the first time i did a claypot rice!

this was inspired by the new lucky claypot rice my RI friend bought me at holland drive food centre recently.

claypot rice (my first time)

claypot rice (my first time)

& so i did my first claypot rice for a 4pax lunch with my OPS (Outram Primary School) classmates on 17.3.30216.

& it was jolly good.

claypot rice

claypot rice

this evening i did the claypot rice again for my wife, daughter & her friend, on 20.3.2016. ^^

frying ginger, garlic, salted fish

frying ginger, garlic, salted fish

frying ginger, garlic, salted fish

frying ginger, garlic, salted fish

fried 2cups rice & added water

fried 2cups rice & added water

of course i searched internet for a recipe. it did not look too difficult.

  1. i fried some chicken fat (veg oil do just as well) in a large claypot, added cut ginger pieces & salted fish & some chopped garlic, fried for short while to get the aroma.
  2. then i removed the salted fish & set aside, added 2 cups of rice & fried.
  3. i then added just less than 2 cups water (to provide for liquid in the marinated chicken so rice would not be wet & soggy), boiled & simmered.
  4. i had some cut chicken (i used 1/2 chicken) marinated with 3 tsp fish sauce, 2 tsp oyster sauce, 2 tsp sesami oil, 1 tsp dark sauce, 2 tsp corn flour for about 2hrs. also sliced 1 pork sausage & 1 liver sausage, and 5 chinese mushrooms.
  5. i set timer for 8 mins, then added the the chicken + sausage to the rice, simmered at low fire.
  6. i reset timer for another 15mins.
  7. lastly i added the shanghai greens + salted fish
1/2 chicken deboned & seasoned

1/2 chicken deboned & seasoned

chicken was nicely seasoned. 🙂

claypot rice

claypot rice

& it came out beautifully, so very tender.

claypot rice

claypot rice

& rice so very fragrant & tasty, the fragrant & smoky aroma wafting in the air, especially as i removed the cover.

and i had good quality pork & liver sausages.

claypot rice

claypot rice

such a beauty. 🙂

claypot rice

claypot rice

for my first time on 17.3.2016, the rice could be just a tag drier, but it was pretty ok as it were.

for this evening on 19.3.2016, the rice was quite perfect.

claypot rice (my first time)

claypot rice (my first time)

we thoroughly enjoyed the claypot rice, and we finished just about everything.

we were saying it must be like 10 to 15yrs since we last had claypot rice (until my freind brought me to new lucky claypot rice one plus week ago on 11.3.2016). we used to go to the stall at chinatown food centre level 2 when the children were very young.

it was quite perfect actually!

c.h.e.f andy

Ingredients:

  • 1/2 chicken (i deboned it)
  • 1 sliced salted fish
  • 3cm cut ginger
  • 2 cloves chopped garlic
  • 3 tbsp oil
  • 1 pork sausage sliced
  • 1 liver sausage sliced
  • 5 chinese mushrooms (softened & sliced)
  • 2 bunch shanghai greens
  • 2 cups rice
  • 1.8 cups water

seasoning for chicken:

  • 3 tsp fish sauce
  • 2 tsp oyster sauce
  • 2 tsp sesami oil
  • 1 tsp dark sauce
  • 2 tsp corn flour

Directions:

  1. i fried some chicken fat (veg oil do just as well) in a large claypot, added cut ginger pieces & salted fish & some chopped garlic, fried for short while to get the aroma.
  2. then i removed the salted fish & set aside, added 2 cups of rice & fried.
  3. i then added just less than 2 cups water (to provide for liquid in the marinated chicken so rice would not be wet & soggy), boiled & simmered.
  4. i had some cut chicken (i used 1/2 chicken) marinated with 3 tsp fish sauce, 2 tsp oyster sauce, 2 tsp sesami oil, 1 tsp dark sauce, 2 tsp corn flour for about 2hrs. also sliced 1 pork sausage & 1 liver sausage, and 5 chinese mushrooms.
  5. i set timer for 8 mins, then added the the chicken + sausage to the rice, simmered at low fire.
  6. i reset timer for another 15mins.
  7. lastly i added the shanghai greens + salted fish

(My First) Babi Pongteh

babi pongteh

babi pongteh

did my first babi pongteh today on 21.11.2015. resonably satisfied. ^^

babi pongteh

babi pongteh

sauce was wonderful! tau jeon & gula melaka really did the trick! 🙂

texture was gelatinous (“ga ga” in teochew), still have good bite, not falling apart. 🙂

i used only 400g belly pork. was supposed to braise for 2 to 2.5hrs, but at 1.5hrs, already softened & gelatinous, so i took out the pork, added the taupok & reduced. 🙂

seasoned 0.5 tbsp dark sauce

seasoned 0.5 tbsp dark sauce

for recipe, i referenced (followed quite closely actually) –

  1. annielicious’ babi pongteh recipe;
  2. mummymoo’s babi pongteh recipe.

for my first attempt, i did not add potatoes. & since i used 400g instead of 800g for experimentation, i 1/2 the recipe. anyway i always taste (ie drk sauce, light sauce etc to taste, in this case i did not add salt) but the recipe quantities provided were quite accurate actually. 🙂

seasoned 0.5 tbsp dark sauce

seasoned 0.5 tbsp dark sauce

i blanched 400g belly pork & cut into large pieces (i think if pieces were too small they may dry out & overcook).

i marinated with 1/2 tbsp dark sauce & set aside.

i had 5 chinese dried mushrooms in hot water overnight.

browning shallots then garlic

browning shallots then garlic

i fried 5 chopped shallots till translucent, added 2 tsp chopped garlic & lightly browned.

added tau jeon

added tau jeon

i added a tbsp tau jeon & fried till fragrant, medium fire.

coating & stir-fry

coating & stir-fry

i added the belly pork & stir-fry a bit. then i added 1/2 tbsp dark sauce & 1 tbsp light soy sauce.

coating & stir-fry

coating & stir-fry

& coat the belly pork & stir-fry a while longer.

then added 5 mushrooms & the mushroom water (less the sediments) & deglazed.

slow braising 1.5hrs

slow braising 1.5hrs

transferred to pot, added water to cover, brought to boil & placed on an induction heater at low 100W.

i set timer at 2hrs but tried the pork at 1.5hrs & the texture was what i liked, tender & gelatinous, with bite not falling apart. 🙂

i took out the belly pork & put the sauce back to the wok, added cut taupok trips (4pieces taupok) & reduced, about 10mins. 🙂

babi pongteh

babi pongteh

when serving, garnish with coriander. 🙂

mushrooms were very tasty infused with the sauce, just like the belly pork.

so was the tau pok.

babi pongteh

babi pongteh

i did not add salt throughout as the taste was just good for me. 🙂

for this experiment i did not add potatoes.

i am planning to include this dish for a RI eat-together at a friend’s house on 3.12.2015. ^^

it is more than passable. i will see if i can improve a little.

c.h.e.f andy

Ingredients :-

  • 400g belly pork
  • 5 chopped shallots
  • 2 tsp chopped garlic
  • 1 tbsp oil
  • 1 tbsp dark soy suace
  • 1 tbsp light soy sauce
  • 1 tbsp tau jeon
  • 1 tbsp gula melaka (palm sugar)
  • 5 chinese dried mushrooms
  • coriander for garnishing
  • 2 cups water (include mushroom water)

Directions :-

  1.  blanch 400g belly pork & cut into large pieces (i think if pieces were too small they may dry out & overcook). marinate with 1/2 tbsp dark sauce & set aside.
  2. soak 5 chinese dried mushrooms in hot water overnight.
  3. fry 5 chopped shallots till translucent, add 2 tsp chopped garlic & lightly browned.
  4. add a tbsp tau jeon & fried till fragrant, medium fire.
  5. add belly pork & stir-fry a bit. add 1/2 tbsp dark sauce & 1 tbsp light soy sauce, & coat the belly pork & stir-fry a while longer.
  6. add 5 mushrooms & the mushroom water (less the sediments) & deglazed.
  7. transfer to pot, added water to cover, brought to boil & placed on an induction heater at low 100W. set timer at 1.5hrs.
  8. take out the belly pork & put the sauce back to wok, add cut taupok trips (4pieces taupok) & reduce, about 10mins. garnish with coriander.