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.
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.
BTW, chicken rice is one of singapore's cuisine
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!
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;
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-
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