I´m rushed off my feet, so all the posts about interesting Spanish stuff will have to wait. When not working, I´m reading Fuchsia Dunlop´s "Land of Plenty" and "The Revolutionary Chinese cookbook". And the work is about a little Singaporean girl who loved food (not the one in the picture, which is from a guidebook of China). So it´s all East is east around here for the time being.
We´ll be having this for dinner. It sounds like the sort of comforting one bowl dish that´s just perfect for a Tuesday evening when you´re in the throes of a nasty cold.
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Hey Ximena,
Just got back from 10 days in Madrid, and my welcome back to the world meal cooked last night in my own kitchen? Udon noodles with scallions. So, I totally get where your head is at the moment.
Cheers!
BTW, chicken rice is one of singapore's cuisine
http://www.visitsingapore.com/publish/stbportal/en/home/about_singapore/fun_stuff/recipes/hainanese_chichken.html
I've been wanting to sit down with The Revolutionary Chinese Cookbook, and haven't yet had the chance. I think, honestly, if I had to eat only one cuisine for the rest of my life, it would be Chinese. Always so comforting.
Qué antojo de noodles ya sabes dónde, oh-my-God!
Hola,
Acabo de encontrar tu blog- y me encanta...tus dibujos estan preciosos! Las recetas se ven super deliciosas!! Que feliz estoy de haberte encontrado.
I love her books!
I live in Singapore and if you the authentic taste of Chicken rice is captured on this site;
infopedia.nlb.gov.sg/articles/SIP_910_2005-01-11.html.
It even has a site on Wikipedia (but no real recipe)
Three key elements;
1. rice (sauted in chicken fat before being steamed in 1/2 and 1/2 mix of water and chicken stock and a little oil (I add sesame oil to flavour the rice)
2. Chicken- I steam deboned thigh meat over the rice (ensuring the chicken juices seep into the rice)
3. Condiments- Chicken rice Chili Sauce - blend 3 large chopped red chili with 1 tblsp lime juice, 1/2 tsp sugar and 1 tsp oil with 1 clove minced garlic 1 tsp fresh minced ginger - blend in blender.
Also serve with thick dark soya sauce to dip the chicken in.
This is a simple (OK I usually buy the chicken rice chili from the local store)meal.
For veges I steam bok choy in the fry pan i sauted the rice in, then remove, reserving the liquid. Add some oil, saute 2 cloves garlic chopped, then add 1 tblsp oyster sauce and the reserved vegetable water and cook until thick, then pour over the bok choy.
See you in Singapore-
Les
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