Mango Pandan Sago Pudding

Thanks to Daphne's recipe here, I have managed to embellish this to give it a unique pandan (screwpine) flavour.

Unfortunately, I have not used the best quality coconut milk here, but next time, I will make sure I get something better tasting.


The method is the same as Daphne's apart from me adding a blade of pandan leaf in the coconut milk, and also a drop of green pandan food flavouring. The result is a rich and satisfying dessert!



On a slightly different note, anyone recognise this Chow Kuey Teow seller from Penang? He was featured in a travel programme (Food Planet) in the UK. He has a manual hand operated fan underneath his wok, which I have never seen before. I just thought that his CKT must have been something special to be chosen for this programme, among the many excellent Penang CKT sellers on the island. How do you rate his CKT?

Hainan Chicken Rice

Here is a dish I cook about twice a month. There is not that much work involved, but does consume a fair bit of time because of the lengthy cooking process of the chicken, hence there is a lot of waiting around. It is certainly not a dish you can do after a long day at work and you want to cook a quick dinner. Even here, I have taken some short cuts because of time constraints.





To start with, the raw ingredients here are simple.. chicken, ginger, garlic and spring onions.



Bring them all to boil, then I add the chicken. If I had more time, I'd fry the ginger and garlic first and include the oil in the pot.



After 1 minute, including time to turn the chicken over as I did not have enough water so submerge the whole chicken (why? .. I'll explain later), the chicken has now gone white and I quickly put it under cold water to tighten up the skin.



Then I boil it again in the same pot.



After 15 mins, I turn off heat and leave it for another 30 mins. Then I give it another cold water bath!



Now, I lay it aside to dry. I ensure I keep it suspended in the air so that the whole surface dries. Some people may prefer to use a hook and hang it up.



Now, I boil down the stock. Earlier, I said I did not have enough water to submerge the whole chicken. That is because, the more water I use, the longer it takes to boil the stock down and I did not have the time. I also add a bit of Knorr's chicken stock here for additional flavour. Of course, I add salt, sugar and pepper to taste as well.



With the stock ready, I add it to my rice, with a blade of screwpine (pandan) leaf.



When the chicken is dry, I rub it with sesame oil, then chop it the Chinese way. The sauce is a mixture of sugar, stock, soy sauce, sesame oil, pepper and spring onions





The first pic of this blog showed the dry version of the dish. I prefer mine soaked with sauce like this!!