Hubby and me had a nice lunch at Hans Cafe at Harbour Front Centre, Singapore. Nice cozy cafe, the food was great and delicious.
I had the curry chicken set meal that comes with drink and soup of the day. The soup for that day was mushroom soup. Hubby ordered the ala carte meal of Hainanese Pork Chop Rice.
Hainanese Pork Chop
Curry Chicken, the curry was so good, we finished everything.
Making full use of my slow cooker, normally we cooked only soup or porridge using the slow cooker, now I making use of the slow cooker to cook other dishes.
Today, I used it to cooked Chicken Rendang, was really easy and good. For those who find the steps too complicated or messy, can just throw all the ingredients into the slow cooker and let the slow cooker do the cooking but I prefer to stir fry the ingredients for better flavour.
For the non slow cooker method of cooking the Chicken Rendang, refer to my other post.
Ingredients, 1 packet of instant Rendang Paste (available at supermarket), half chicken (cut into bigger pieces),tomato,onion,potatoes,100 ml coconut milk.
Placed the peeled and cut potatoes (dont cut too small pieces) at the bottom of the pot.
Brown the chicken parts on both sides (so chicken will not be too wet from all the washing-do wash the chicken with salt rubbed all over to remove any chicken smell).
Transfer the chicken to the pot.
Stir fry the cut tomato and minced onion till fragrant and add the instant rendang paste.
If the paste is too dry, add just a little water to mix it.
Transfer all to the pot.
Add 100 ml coconut milk into the pot. At this point can add some roasted coconut shreds (but I forgot to buy so omitted it). Cook on high for about two and half hours, not too long , otherwise the chicken and potatoes will break into pieces. Halfway through cooking, turn the chicken over and continue cooking, avoid keep opening the lid as it will affect the cooking time.
After two and half hour, the chicken rendang is ready and smell good, gravy formed at the botom of the pot (no water added, only coconut milk), goes well with rice.
Step by step on how to cook Rendang Chicken using the slow cooker.
Had a nice lunch with my siblings and their spouses at Paradise Teochew Restaurant at Scotts Square, while waiting for our table, we played some pokemon at the entrance of the restaurant. There's free wifi at Scotts Square. I am not crazy about the game but loved taking screen shot of the monsters haha.
We were served some nice thick tea before they served our food.
Being teochew ourselves, we of course ordered mostly teochew dishes, the first dish was chilled pork trotter jelly in teochew style.
Of course the famous chilled crab
Braised sliced duck
Salted vegetable and duck soup
Forgot the name of this dish, is some kind of stir fry mushroom, etc
Steamed minced pork with salted fish
Oyster Omelette
Steamed promfret
Sweet and sour pork
Crispy noodle
Yam Paste or orh nee
Thick tea served at end of meal
Cooking the Chicken with white fungus soup with the slow cooker is very easy.
Ingredients: 500 gm chicken (I used breast part),4 to 5 red dates (without pitts),handful of wolfberries, handful of north and south apricot slices (available from chinese medical shop, some called them almond slices),2 white fungus and salt to taste
Soak the white fungus till fully expanded and separately soak the wolfberries too.
When the white fungus expanded fully, cut the centre hard part and throw it away, cut the rest of the fungus to smaller pieces.
Blanched the chicken and throw the water away, refill with about 1.5 to 1.7 litres of fresh water.
Add in the red dates, apricot slices (good for curing cough and phelgm), white fungus, boil for a while before transferring to the slow cooker.
Cooked on high for 3 and half hours. After cooking for 2 and half hours, add the soaked wolfberries (drained the water away).
Optional: Boiled some quail eggs and add into the soup too. At this point, taste the soup, and add salt to taste.
Continued to boil for another 1 hour (total 3 and half hours)
The soup is really tasting and soothing, good for those with dry throat, cough and phelgm.
Video on step by step on how to cook the soup using the slow cooker.
I had the curry chicken set meal that comes with drink and soup of the day. The soup for that day was mushroom soup. Hubby ordered the ala carte meal of Hainanese Pork Chop Rice.
Hainanese Pork Chop
Curry Chicken, the curry was so good, we finished everything.
Ingredients, 1 packet of instant Rendang Paste (available at supermarket), half chicken (cut into bigger pieces),tomato,onion,potatoes,100 ml coconut milk.
Placed the peeled and cut potatoes (dont cut too small pieces) at the bottom of the pot.
Brown the chicken parts on both sides (so chicken will not be too wet from all the washing-do wash the chicken with salt rubbed all over to remove any chicken smell).
Transfer the chicken to the pot.
Stir fry the cut tomato and minced onion till fragrant and add the instant rendang paste.
If the paste is too dry, add just a little water to mix it.
Transfer all to the pot.
Add 100 ml coconut milk into the pot. At this point can add some roasted coconut shreds (but I forgot to buy so omitted it). Cook on high for about two and half hours, not too long , otherwise the chicken and potatoes will break into pieces. Halfway through cooking, turn the chicken over and continue cooking, avoid keep opening the lid as it will affect the cooking time.
After two and half hour, the chicken rendang is ready and smell good, gravy formed at the botom of the pot (no water added, only coconut milk), goes well with rice.
Step by step on how to cook Rendang Chicken using the slow cooker.
We were served some nice thick tea before they served our food.
Being teochew ourselves, we of course ordered mostly teochew dishes, the first dish was chilled pork trotter jelly in teochew style.
Of course the famous chilled crab
Braised sliced duck
Salted vegetable and duck soup
Forgot the name of this dish, is some kind of stir fry mushroom, etc
Steamed minced pork with salted fish
Oyster Omelette
Steamed promfret
Sweet and sour pork
Crispy noodle
Yam Paste or orh nee
Thick tea served at end of meal
Ingredients: 500 gm chicken (I used breast part),4 to 5 red dates (without pitts),handful of wolfberries, handful of north and south apricot slices (available from chinese medical shop, some called them almond slices),2 white fungus and salt to taste
Soak the white fungus till fully expanded and separately soak the wolfberries too.
When the white fungus expanded fully, cut the centre hard part and throw it away, cut the rest of the fungus to smaller pieces.
Blanched the chicken and throw the water away, refill with about 1.5 to 1.7 litres of fresh water.
Add in the red dates, apricot slices (good for curing cough and phelgm), white fungus, boil for a while before transferring to the slow cooker.
Cooked on high for 3 and half hours. After cooking for 2 and half hours, add the soaked wolfberries (drained the water away).
Optional: Boiled some quail eggs and add into the soup too. At this point, taste the soup, and add salt to taste.
Continued to boil for another 1 hour (total 3 and half hours)
The soup is really tasting and soothing, good for those with dry throat, cough and phelgm.
Video on step by step on how to cook the soup using the slow cooker.
