Singapore, being such a cultural melting pot, has a lot to offer in the food scene! There are so many local delights as well as cuisine-fusion varieties available. The Chinese, Malay and Indian as well as the Peranakan food stalls are a plenty. I feel lucky to call this place home. A foodie’s dream land, really.
Today I am sharing, the recipe for a trendy style Biryani Rice that is showing up in many of the Indian Stalls here. Butter Chicken Biryani.. It combines the method of cooking the ‘Nasi Minyak’, or Malaysian Ghee Rice and a diversified and simplified version of the Indian Butter Chicken. Unlike traditional Indian Biryani dishes, here the rice and chicken is cooked separately and simply served together. The aroma itself is is quite drool worthy. You are going to love how easy and quick this is to make!!! Let me know in the comments section if you try it. ( Scroll down for the video).
Hot Garlic Chicken | Indo Chinese Chicken In Hot Garlic Sauce
Hot Garlic Chicken for any day of the week! I do believe with all my heart that Indo-Chinese cuisine is one of the best fusion cuisines ever created!!! My family loves – good Indo Chinese any day of the week! You all have your favorites, When it comes to fried rice or noodles, we all have a particular side dish that we always order along with that, now don’t we? This one is totally like the ones they serve at your favorite restaurant. Try this Hot Garlic Chicken and let me know. It’s hot but not numbingly so. My 9 year old loves it! The chicken is batter fried and then cooked along with this sauce that mostly tastes of garlic, chilli paste and tomato sauce..spicy, sour, ever so slightly sweet all in perfect balance.
Kozhi Ada | Mini Fried Chicken Dumplings
Hi everyone! Let me take this opportunity to wish you all a very HAPPY NEW YEAR. Thank you to all my blog readers who sent in comments and wishes.. I have been away for over a month and sadly had no access ( or time) to post regularly.
I am now back and life has returned to it’s daily routines, but I might be a little slow to pick up on the recipes and videos.. you know one gets lazy after a long vacation. Today, I dusted off my laptop and decided to do a quick post just in case you are wondering where I have gone!
I will try to reply to all the comments asap on here and on my youtube channel asap!
So I was back in India for a very long vacation. We had a road trip through Bangalore, Mysore and Ooty, after which we had a bunch of weddings and lots of ‘busy’ happenings in Kerala. My whole family was there after a very long time. It was great, but now it seems like a dream.
Todays recipe, is a very popular Malabar Snack – KOZHI ADA and it goes great with your afternoon tea! These little bite sized fried dumplings are made with a spiced chicken filling. Quite easy to make, if you fancy something different today 🙂
Brik | Delicious Tunisian Pastry
No No, we are not into eating brick! Brik (بريك) is a famous Tunisian deep fried pastry. This is absolutely scrumptious, if you’ve never tried it before. This version (one of the more popular ones), has a filling of whole egg , seasoned tuna, onion, parsley and capers. Some versions add Harissa to spice things up, but here I use the Tunisian spice mix ‘Tabil’. You might compare it with a samosa, but the filling is entirely different … imagine cutting into the pastry and getting delicious oozilicious egg!! My kids are bonkers for oozy egg yolk, so they adore Brik!
Brik pastry is known as Malsouka ملسوقة or Warka.Brik pastry is a very thin pastry that comes wrapped in cellophane. The thin, round sheets are made by slapping a sticky dough onto a hot non-stick surface in overlapping circles and cooked for a short amount of time.
The tuna filling may be substituted with chicken, or minced meat. I will also be adding the recipe for ‘Swebaa Brik’ – Brik Fingers, soon which is finger sized spring roll shaped pastry with minced meat, egg and cheese filling. Thanks again to my friend Nadege for helping me with My Tunisian recipes.
Enjoy the Video.
Thai Spicy Chicken with Cashew Nuts
This Thai Spicy Chicken with Cashew Nuts, is an identical recipe of the Thai Beef Recipe, that I recently posted. I usually never post a recipe so identical but so many of you messaged me to ask if the recipe would be suitable for Chicken. Thanks, cause it made me realize that the Spicy Chicken with Cashew Nuts, would be well received too. It’s practically the same recipe, with the typical flavors of Thailand, except the seasoning will be slightly milder for the chicken. Made the video for you ‘special people’ who requested it 😉 I am also realizing that a lot of you can’t get enough chicken recipes 🙂 Lol, I am only too pleased to deliver more and more chicken recipes! Do let me know, what you’d like to see here.
Thai Grilled Chicken and Arugula Salad
Goodbye to boring old salads … This Thai Grilled Chicken and Arugula Salad is pleasingly delicious with various layers of flavor! A complete meal. We all love incorporating more salads into our meals. It’s no secret that while food is meant to be enjoyed, you have to keep it well balanced with the occasional indulgence. After all, what’s life without the ability to indulge in things you love – once in a while! With regular salads like these you can be happy and content at the same time PLUS you will be able to indulge more often in those guilty pleasures.
So we have chicken and we have arugula, in this delicious duet of a salad. The chicken is first cooked in a fresh aromatic and herby paste. A little coconut milk is added to keep the chicken breasts succulent. The chicken is then grilled , while reserving the gorgeous, exotic sauce in which it was cooked. This forms one of our two dressings. The other, is made from half the arugula into a dressing with a kick from some added horseradish sauce and mayyonaise. The fresh ingredients are simply tossed in olive oil, lime juice and salt. The grilled chicken is cut up and tossed in just before serving and the duo of chilled dressings is dolloped over the top. Sprinkle some sunflower seeds and your easy peasy delicious salad is ready!
Salted Egg Yolk Chicken | Batter Fried Chicken in Egg Yolk Sauce
Salted Egg Yolk Chicken is a delicious and rich tasting Fried chicken in a special creamy sauce that is very popular and trendy here in Singapore. The salted egg yolk sauce is also used in many other dishes, prawns, crabs, rice etc…
Salted eggs are a preserved food product, very common in Chinese cooking. Duck Eggs or Chicken Eggs are soaked in brine or packed in salted charcoal to preserve them. The eggs are sold in the supermarket, often covered with a thick layer of salted charcoal paste. Sometimes, they are sold with the salted paste, removed and vacuum packed. I have seen salted eggs in Philippines cuisine as well, where they undergo a similar process. These are dyed pink to be be distinguished from the fresh eggs.
I was introduced to cooking with these by my friend in Singapore, Michelle. These preserved eggs have a briny aroma and the yolk is bright orange in color as well as firm textured! The whites are quite salty and the yolk has a rich and less salty flavor. There are many dishes that use these salted eggs, and are popularly used in the Chinese Mooncakes. The salted eggs, from chicken taste somewhat different, the yolk being less rich.
The salted egg yolk sauce is really popular in Zi Char dishes! Zi Char ( ZCze Char/Tze Char/Zhu Chao) is a term used to describe Chinese home-style dishes cooked to order. They are cooked quickly in very hot woks , usually. They are wallet friendly and mouth watering!
Chicken Tikka Sandwich Baguette
This is my version of an easy Chicken Tikka Sandwich Baguette. Who can resist delicious Chicken Tikka? Well this is a simplified but delicious version made into a hearty sandwich. Crusty Italian Bread or Baguettes will be the preferred bread for this Sandwich. You need that hard crusty exterior to compliment the meaty textured filling. Soft breads will not do justice.
And do try my version of Smooth Coriander Chutney Dressing. Give it a go. Pretty straightforward, this one! My kids like to have the extra tikkas with the chutney.
This recipe for Smoky Chicken Tenders, served with Potato Salad was a spur of the moment meal idea, that turned into a quick favorite. The ‘hot’ and ‘cold’ combination of hot grilled chicken with cold delicious potato salad has won everyone over around here. We are all looking for those quick and easy meal plans, aren’t we? Those that are hassle free yet tasty! This fits the bill and is great to pack for a picnic as well.
Chicken tenders / tenderloins are the slender strips of additional meat hanging from the bottom-side of chicken breasts. There would thus be two tenders per bird. They are often sold separately from chicken breasts at the supermarket, often coming in thermo-packs of 5-6 strips. Sometimes labeled as chicken fillet. These cuts of chicken are quite cheap and can be used for frying (chicken strips) or cut up in stir fries or grilled as I have done. Cooked properly they remain moist and tender. This is my favorite quick recipe using chicken tenders.
Smoky Grilled Chicken Tenders with Potato Salad |Quick Meals (With Video)
Mamak Style Crispy Fried Chicken
If you are a lover of fried chicken, then this you gotta try! With just a few simple ingredients, Mamak Style Fried Chicken is so juicy on the inside and the crust is down right addictive! What’s different about this Fried Chicken is that the coating is made of Rice flour and offers a totally new and welcoming change to the regular fried chooks. ‘Mamak’ is the term used in Malaysia and Singapore for the Local Indian Muslims. Derived from the word ‘Maama’, meaning ‘Uncle’ in many Indian dialects, it is affectionately used by all the locals. Mamak stalls are famous for their Roti Canai, Nasi Lemak, Murtabak, Mee Goreng, Nasi Kandar, Nasi Goring, Rojak, Thosai, Nasi Biriyani, Mie Goreng and Teh Tarik. This recipe is a special version of the Red Fried Chicken that is often served. It is color free, crunchier and yumee.. hope you enjoy it!