EPISODE 1: DINNER AT ADRIAN’S
httpvhd://www.youtube.com/watch?v=dwVRs7bhyks
Hey, foodies:
I’m guest editing this week (though I am sure Helenka will be keeping a watchful eye on what I do). ::looks around for the evil editor:: [Evil editor does not disappoint as she puts her sticky virtual fingerprints all over this blog entry! I call it my revenge, after my operation and two-night stay in a hospital one week ago where the first 24 hours featured guzzling cold water. As a variation, I got to crunch on ice cubes. The editor was SO not amused. But … back to Brian’s adventures….]
In this episode, I took my camera on a road trip to visit my friend Adrian who is from Singapore (but luckily I didn’t have to go ALL the way there to eat terrific food). He thought it would be a good idea to have a dinner party: he was right. I got to film it and it was fun! We spared the guests from being on camera though one kept trying to sneak on. 😉
I had a great time making dishes from other countries (and eating them was even better). In fact, Adrian went back to Singapore and brought back a cookbook which was the source of a subsequent road trip.
We made several dishes for this party and I have two of the recipes (the mains) represented here.
More adventures to come!
Until next time, have yourselves a great week and don’t forget to have fun with your food, too!
Enjoy!
B&H =;)
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Hainanese Chicken Rice (a variation of what we had) from FoodNetwork
You can read more about this dish here
Chile Sauce:
* 2 to 3 tablespoons freshly squeezed lemon juice
* 2 tablespoons chopped fresh red chilies
* 5 cloves garlic, chopped
* Salt
Chicken and Rice:
* 1 (2-pound) chicken
* 1 scallion, cut into 1-inch pieces
* 4 slices fresh, peeled ginger
* 6 tablespoon vegetable oil or olive oil
* 6 to 8 cloves garlic, finely chopped
* 4 cups long-grain uncooked rice
* 1 teaspoon fine salt
Directions
Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
Whisk 1/4 cup of the hot chicken stock into the chile sauce.
Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.
Curried Coconut Chicken recipe from allrecipes.com
Ingredients
* 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
* 1 teaspoon salt and pepper, or to taste
* 1 1/2 tablespoons vegetable oil
* 2 tablespoons curry powder
* 1/2 onion, thinly sliced
* 2 cloves garlic, crushed
* 1 (14 ounce) can coconut milk
* 1 (14.5 ounce) can stewed, diced tomatoes
* 1 (8 ounce) can tomato sauce
* 3 tablespoons sugar
Directions
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in centre and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.