Tag Archives: ginger

Claypot Rice (my first time) on 17Mar2016

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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

Strawberry Cheese Cake

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strawberry cheese cake

strawberry cheese cake

made my first strawberry cheese cake last evening on 8.12.2014. 🙂

enjoyed a very nice deconstructed strawberry cheese cake at relish gardens on 1.12.2014 (sorry, that’s the only thing i like there).

deconstructed strawberry cheese cake

relish’s deconstructed strawberry cheese cake

a word about relish’s deconstructed strawberry cheese cake (in above photo) –

the biscuit base had a feel of caramel, very nice. the strawberries were caramelised. the cheesecake was delicious & there was a dollop of cream on top, the peak of decadence…

i looked through quite many online recipes. could not take to any of them, so decided to experiment my own concoction recipe.

i was aiming to experiment the right taste & texture first then later deconstruct them & put them together when serving. 🙂

strawberry cheese cake

strawberry cheese cake

i used the same 8in spring-form for my tofu cheesecake. i decided to use the same 7 digestive (105g) & 60g unsalted butter for biscuit base. this time i added 2 tablespoon of caramel (leftover from banoffee cake preparation). so i melted/softened the butter & caramel & added the digestive crumbs & mixed thoroughly. i also added 1 teaspoon of finely minced ginger.

i then pressed the “wet sand’ mixture into the spring-form lined with parchment paper. then placed it in the fridge.

strawberry cheese cake

strawberry cheese cake

i did not bake the biscuit base. the biscuit flavours came out quite well. the texture was a bit softer than my usual biscuit base…my daughter was very apt in the description – she said the biscuit base held together i.e. was solid but texture was like “lao hong” & not crunchy.

so maybe i will try baking the base next time, and then break into small pieces for deconstructed cake. ^^

strawberry cheese cake

strawberry cheese cake

i blended 200g cream cheese & 200g chopped strawberries in the blender & added 2 tablespoon brown sugar. then i added 2 eggs. i emptied the custard mix into the cake tin & baked it in a preheated 180degC oven for 30mins (same as for my pumpkin cheese cake). the set aside to cool down.

i did not have sour cream so i used whipping cream (with 1teaspoon brown sugar) & whisked to soft peaks. this can be added separately for the deconstructed version.

then into the fridge overnight.

i caramelised some fresh strawberries with 1 tablespoon brown sugar on a pan. when cool, added to garnish the cake.

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

i like the cake. can be improved of course! ^^

the taste was not as fragrant as my pumpkin cheese cake. the texture was less confirm & consistent. pumpkin cheese cake was overall a better cake c/w this version.

maybe i need to fold in some whipped cream to this custard mix.

having a family dinner on christmas eve, so will experiment a deconstructed version. ^^

c.h.e.f andy

Ingredients:

  • 7 digestive biscuit (105g)
  • 60g melted butter
  • cream cheese -200g
  • fresh strawberries about 200g (cut small pieces)
  • 2 tbsp flat + 1 tsp brown sugar
  • 1 tsp ground ginger
  • 250ml sour cream
  • 2 eggs

Directions:

  1. biscuit base – make the usual biscuit base with 7 digestive biscuit (105g) crushed to sandy texture in a ziploc bag, then add to 60g melted butter & 2 tbsp caramel & 1 tsp ground ginger and mixed thoroughly. press the “wet sand’ mixture in a 8″ (20cm) spring-form cake tin lined with parchment paper. then place it in the fridge.
  2. cut in small pieces 200g fresh strawberries. add 200g cream cheese & 2 tbsp flat brown sugar & blend in blender. add 1 egg at a time, & blend. then whisk 250g sour cream to soft peaks & add 1 tsp brown sugar.
  3. bake the cake – pour the cake mixture into the cake tin & baked in 180degC preheated oven for 30mins until cake is firm (when a toothpick inserted comes out cleanly) while centre just a little jiggly. leave to cool. add the whipped sour cream & bake for a further 10mins. let it cool & then place in the fridge overnight.
  4. caramelise 6 large strawberries cut in 1/2 with 1 tbsp brown sugar in pan. when cool, place on top of cake to garnish.