How I make my chicken stock

One large pot of water
2 chicken carcasses
10 chickens' feet
2 chicken leg quarters
2 onions, cut into large wedges
5-6 cloves garlic, bruised and skin removed
2 carrots, cut into chunks

1. Bring a large pot of water to a boil.

2. Immerse all ingredients. Water should just cover all the ingredients.

3. Bring to a boil again and skim off all the scum.

4. Lower the heat to as low as you can (you should still see a bit of bubbling) and lightly simmer, covered, for 2 hours.

5. Strain and take out the carcasses and legs. When it's cooled, pick out all the meat and use it for chicken mayonnaise sandwiches. Discard the rest.

6. Season with salt and pepper if you wish.

7. To make a clearer stock, freeze the stock in freezer bags. Once it's frozen, remove the iced stock and place it on top of a strainer lined with a cheesecloth. You can use kitchen paper but you may need to change it a few times.

8. Let it drip into a bowl - this may take a few hours.

* Can be used in hotpots, soups, sauces... or whenever you feel you want to substitute water.

Pigs organ soup

Serves 2

2 handfuls of small intestines, washed and cut into 3 inch pieces
As much pig's liver as you like, sliced
1/2 tablespoon black peppercorns, lightly smashed
1/2 teaspoon white vinegar
finely ground white pepper
tsao tsing wine
1 tablespoon sugar
pinch of salt
Coriander leaves or spring onions to garnish
Optional: pickled vegetables or Chinese cabbage

1. Marinade the intestines with pinch of white pepper and tsao tsing wine.

2. In a small - medium pot, bring water to a boil with black peppercorns and vinegar.

3. Add the intestines to the boiling water and skim off as much scum as you can.

4. Lower the heat to a simmer and boil for 1.5 to 2 hours.

5. After boiling for 1.5-2 hours, season with salt and sugar and more ground white pepper.

6. Boil the liver till it's fully cooked and garnish with coriander leaves or spring onions.

* I know a lot of people get squeamish about the odd bits of an animal. I love them. In fact there's probably nothing I wouldn't eat, and I dislike nothing that can be put in my mouth. As kids, my siblings and I never had that stage of hating foods like broccoli, other vegetables. We ate what Mum and Dad ate, and that was that. 

In Singapore the odd bits are prized - pigs tails, pigs organs, chicken livers, hearts, bones, heads, - what a butcher would give you for free in Western countries, we have to pay for here. They are cheap but it's not free! I believe when some people say if you kill an animal, then respect it by using every part of it.

Organs were once so prized they were on the tables of kings and queens! I urge you to try it out - what's the worst that can happen to you!?

Chocolate peanut butter pie

For the base:
300g Digestive biscuits
100g melted butter (I used salted)

300g silken tofu
About 1/2 - 3/4 cup chunky peanut butter (depending on how much peanut butter you like! You can use smooth if you want too.)
1/3 cup honey
1/2 cup cocoa powder
2 tablespoons extra virgin olive oil
1/4 teaspoon soy sauce
pinch of salt
Chopped nuts to garnish ( I used pistachios)

1. Crush the biscuits till they resemble breadcrumbs and mix with the melted butter.

2. Press it into a pie tin (mine was about 9.5 inches), and also along the sides.

3. Chuck it in the freezer and forget about it for a while.

4. In a food processor, blitz the tofu till it's smooth. Then add the honey, cocoa powder, extra virgin olive oil, soy and salt. Give it another whiz.

5. By the time you finish this, your crust will have hardened a little. Smear your peanut butter carefully all along the bottom and sides.

6. Add the chocolate mixture and sprinkle the nuts.

7. Put it in the fridge to set for a few hours.

Flourless butterless orange almond cake

2 large oranges, boiled
6 large eggs, lightly beaten
250g of ground almonds
160g of sugar
1 tsp double acting baking powder

1. Place the oranges in a medium pot. Add water until the oranges are barely covered. Cover the pot and boil the oranges for 2 hours.

2. Let it cool to the room temperature. Once it is cool, cut them into segments (with the skins). Remove any seeds. Cut them into chunks and set aside.

3. Preheat the oven at 190 C. Butter and flour a springform pan. Set aside.

4. In a medium bowl, combine the ground almond, sugar, and baking powder. Set aside.

5. Using a food processor, blend the oranges until you get a smooth paste then add in the eggs. Pulse a few times to combine.

6. Pour the orange and egg mixture into a large bowl and slowly add the almond mixture. Mix until incorporated.

7. Pour the cake mixture into the springform pan and bake for 45 mins to 1 hour or until the knife comes out clean.

8. Cool it on a rack to room temperature.

* I can't remember where I got this recipe from but I promise when I do find it again I will link the original recipe! 

Singapore prawn noodles soup

Serves 4

20 fresh whole prawns (the shells and heads have to be saved)
1 big fish cake, cut into slices
4 cups bean sprouts
4 large handfuls fresh egg noodles

For the stock:
About 550g prawn heads and shells
(use the ones from the fresh 20 and ones you've collected in the freezer from previous meals)
Pig's tails or pork ribs (about 600g), chopped into chunks
1 handful ikan billis (dried anchovies), washed and strained
1 handful of dried prawns, washed and strained
1 large carrot, cut into chunks
2 red onion, cut into wedges
8-10 cloves garlic
5 slices ginger
1 pot of boiling water (water should be enough for 4 bowls, plus 2 extra bowls)
* Optional tsao tsing wine

To taste: 
4 teaspoons sugar
1 tablespoon soy sauce
Salt & pepper

To garnish:
Spring onions, chopped
Fried garlic ( you can make yourself or buy from a jar)
Chili powder

1. Peel the 20 prawns and reserve the heads and shells. (Works out to about 5 prawns each)

2. Bring a pot of water to a boil and add in the pig's tails. Boil for about 2 minutes and discard the water and rinse the tails in cold water, removing any dirt.

3. Fry the dried shrimps, ikan billis in some oil till fragrant, then add the garlic, ginger and onions. Stir fry for a while and then dump in the fresh prawn heads and shells, plus the others that you've reserved in the freezer.

4. Take your time to fry the shells, they will take a while before they all turn slightly brown and fragrant. Once it turns slightly brown and the shells have reduced in size, add a splash of tsao tsing wine (optional). Be sure not to burn them because that will leave a really horrible taste in the soup.
Note: Open all your windows and turn on the fans while doing this process!

5. Add the boiling water and pig's tails and carrots, and bring to a boil. While boiling, keep removing the scum. Once that subsides, turn the heat down to low on the smallest flame possible and simmer for 1 hour, covered.

6. After 1 hour, drain the stock to another pot through a sieve. Pick out the pigs tails and put them back into that drained stock. Try to squish as much stock out of the prawns as possible through the sieve. Discard the shells.

7. Add in the  sugar, soy, salt and pepper to your own taste and simmer on low for another 1 hour, covered.

8. Boil the bean sprouts in water and a bit of salt till it's still crunchy but tender. Drain and set aside.

9. To serve, bring a separate large pot of water to a boil with some salt. Boil the fresh noodles for about 2-3 minutes. Drain and immediately immerse in cold water. Drain again.

10. With a strainer or a kitchen spider, cook the prawns and fish cake in the stock for about 2 minutes. Remove and set on a plate.

11. With a strainer or spider, quickly blanch the noodles in the stock to give it flavour.  Drain and divide into 4 bowls.

12.  Arrange the prawns, fish cake and bean sprouts on top of the noodles and pour over the hot stock.

13. Garnish with spring onions and fried garlic. Chili powder is optional.You can serve this with a fresh sliced red chilies in soy sauce for dipping the prawns and fish cake into.

14. Also, reserve the pigs tails or pork ribs and serve those up if you like. Some people love to eat the tails (I do!) If you can't stomach them, discard them!

* This is my own recipe. I've made this about 10 times in my life and almost all of them have tasted different, but this time is by far the best. You really do need the pig's tail. In Singapore they can be found in most wet markets, but I'm sure in the west your local butcher will be able to give them to you - maybe even for free!!

Vietnamese roast chicken

Serves 4

4 chicken leg quaters (thighs & drumsticks attached)

4 stalks spring onions,  white part minced (reserve green parts for sauce)

2-3 large clove garlic, minced

2 teaspoon five spice powder

6 tablespoon soy sauce

2 tablespoon tsao tsing wine

2 tablespoon sugar

1 teaspoon salt

1 teaspoon finely ground pepper

For basting:

3 teaspoon honey

2 teaspoon vinegar

(Reserve the chicken marinade for this)

Dipping sauce No.1:

Soy sauce (I like the Vietnamese one type as it's got a lot of different notes, but you can use normal soy)

Finely chopped garlic (use however much you like. I used about 2-3 cloves)

Sliced red chilies (use as much as you like as well. I liked mine spicy so I used 5 chili padi)

Dipping sauce No.2:

Spring onion (green parts)

1/2 a knob of ginger, finely grated

Sugar

Salt

4-5 teaspoons vegetable oil

1. Wash and pat dry the chicken and poke it in several places with a sharp paring knife. This helps the marinade to get into the meat.

2. In a ziplock bag, combine the white part of minced spring onions, garlic, five-spice powder, soy sauce, sugar, salt, pepper and stir well. 

3. Dump the chicken into the bag and shake well to distribute the marinade. Let it sit in the fridge for at least 1 hour or over night. 

4. Preheat oven to 180°C. 

5. Remove the chicken from the bag and reserve the marinade. Place chicken, skin side facing down, on a baking pan lined with aluminum foil. Bake for 20 minutes.

6. While it's in the oven, pour the reserved marinade into a saucepan and turn the heat to high. Reduce till it's syrupy and sticky. Turn off the heat.

7. Mix the reduction with honey and vinegar.

8. After baking chicken for 20 minutes, turn it over and brush the honey vinegar mixture all over the skin. Bake for another 20 minutes. 

10. While it's roasting again, make Dipping sauce No.1.

11. Make Dipping Sauce No.2 by placing the green parts of the chopped spring onions and grated ginger in a small bowl, add a large pinch of salt and a large pinch of sugar, vegetable oil, and microwave for 10-20 seconds.

12. Remove the chicken and baste the chicken with the rest of the baste (if any), and change the setting to grill on super high. Grill till the skin is slightly charred - watch it very carefully as it will brown very quickly.

13. Remove the chicken and allow it to rest for a few minutes. Pour the juices (if any) into a serving bowl as a dipping sauce.

14. Serve with steamed rice and three dipping sauces - chicken juices, spring onion and ginger oil, chili garlic soy.

15. Slice some cucumber and tomatoes as a side. 

* This was adapted from Helen's Recipes on YouTube and her website. I love Vietnamese food and her recipes are the easiest to follow! Tastes amazing too! 

Chinese Dumplings

Serves 6 - 8

1kg minced pork
1 knob ginger, finely grated
1 bulb chef's garlic, finely grated (or about  4 cloves of normal garlic)
6-7 dried shitake, soaked in hot water for 15 minutes
5 - 6 stalks spring onions, chopped
2 large bak choy (Shanghai ones with the large bulb at the bottom stem), finely chopped
3 tablespoons oyster sauce
4 tablespoons water, or chicken stock
3 teaspoons sesame oil
3 tablespoons soy sauce
splash of tsao tsing wine
1 tablespoon sugar
1/2 teaspoon ground white pepper
3 tablespoons fried shallot oil
1 tablespoon cornflour
1 packet of Shanghai round dumpling skins (white)
Oil for frying
Extra soy, sesame oil and sugar for the shitake

1. Finely chop the bak choy and fry with some vegetable oil until the stems are slightly soft.

2. Drain the soaking water from the shitake, and discard the stems. Finely chop the mushrooms and add a splash of soy, a few drops of sesame oil and 1/2 teaspoon of sugar. Steam for about 15-20 minutes.

3. Leave both bak choy and shitake to cool.

4. Mix all ingredients together in a mixing bowl (except for the dumpling skins!) and use a pair of chopsticks to stir in one direction for about one minute. Cover with cling film and leave in fridge to marinade for an hour or two.

5. Put one tablespoon of filling in the centre of the skin and smear a bit of water around the outside. Pleat the two sides. The dumpling should turn out with 3 sides, with the pleats sticking up. Or, just shape it however you like! It's not horribly important!

6. In a large skillet, heat some oil (1-2 tablespoons) and add them to the skillet on high heat. Wait till they are brown and flip to the next side to brown. Flip on the third side and add some water to the pan, enough to just cover the bottom.

7. Put a lid on it to steam until all the water evaporates.

8. Serve with a mix of chinese black vinegar, some soy and finely shredded ginger as a dipping sauce.

* I didn't get a chance to take a photo of these but I will do it when I make them again.

Garlic Noodles

Serves 4 -6

800g fresh egg noodles ( I used hokkein noodles)
10 cloves garlic, finely chopped
About 60g butter
4 tablespoons normal olive oil (Don't use extra virgin!)
Finely grated parmesan cheese (use however much you like. I used about one handful of a really good one - not the powdered type )
Freshly ground black pepper

For the cooking sauce:
4 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 teaspoon finely ground white pepper
3-4 tablespoons garlic powder
4 teaspoons chicken powder
1 teaspoon sugar
Splash of hot water

To garnish:
1 whole bunch (about 5-6 stalks) sliced spring onions

1. Prepare a bow of ice cold water to shock the noodles after boiling.

2. Bring a huge ass pot of water to a rapid boil and boil for 1 - 2 minutes.

3. Quickly drain the water and immerse in the cold water. Drain again and allow to air dry for about 5-10 minutes.

4. While noodles are drying, combine the oyster sauce, fish sauce, white pepper, garlic powder, chicken powder, and sugar. Add a splash of hot water to loosen the paste and dissolve the sugar.

5. On high flame, heat the olive oil and add the butter. As soon as it melts, add the garlic and turn the heat to low. Fry till it's fragrant. Be careful not to burn the garlic.

6. Add the sauce paste, combine and fry for another minute or so to combine.

7. Add in the noodles and coat the noodles with the sauce.

8. Add in the Parmesan cheese till it melts, about a minute.

9. Turn off the heat and add in freshly ground black pepper.

10. Serve on plate and garnish with lots of sliced green onion.

* I adapted this recipe from Maggie Foodie on YouTube, which was adapted from Crustacean restaurant. I've never tried those famous Crustacean noodles but this turned out pretty dam good. So easy to make too for a quick dinner. Add some left over roast chicken and it's good to go!

Chinese roast pork belly

Serves about 8-10

2kg pork belly
1 tablespoons salt
2 cubes of fermented red beancurd
1 tablespoons Chinese 5 spice powder
1 tablespoons coarse sea salt
1 tablespoons ground white pepper
Rice wine
Rice vinegar (for brushing over skin)

Equipment:
Meat pricker
Brush
Oven

1. Wash & dry the pork belly. On the meat side of the belly, slice it lengthwise about 1 inch in between. (or ask the butcher to do it for you). Do not go down into the skin.

2. Poke holes on the belly's skin using a meat pricker or tip of a sharp knife. Do not poke into the meat! Rub the salt onto skin evenly.

3. Mix the fermented red beancurd, Chinese 5 spice powder, sea salt and pepper and rice wine and apply the mixture on the underside of the meat, getting into the sliced parts.

4. Dry for 4 hours. (I put it in front of a fan but you can do it in the fridge, then wipe off any moisture if any before roasting)

5. Place meat into the oven at 200 degrees celsius.

6. Take out the meat after 45-50 minutes, and brush the skin with white vinegar.

8. Chuck the belly back in the oven and place it in the top layer at maximum heat (or the highest grill/broil setting) until skin chars. Be sure to watch it carefully. This doesn't take very long.

9. Remove from the oven and scrape off any charred bits.

10. Rest the meat for 20-30 minutes before chopping into big chunks, and serve.

* This recipe is adapted from the Meatmen. Check out their video here.

When I first made this, my meat had a really slightly bad porky taste. My mother later told me the butcher at the wet market I got it from was "no good" and he probably gave me the boar meat instead. Go to a pork seller that you trust and make sure you tell him what you're making. My mother recommended me another pork seller - my grandmother purchased pork from his father, and now my mother is purchasing from him. He even scores the meat for me!

Asian Ceviche

Serves 4

1 fillet salmon, cubed and skin removed.
1 fillet white snapper, cubed and skin removed
2 large tomatoes, cubed
1 Thai honey mango, cubed
1/2 a medium bulb red onion, finely chopped
1 small clove garlic, grated
6 stalks spring onions, sliced
1 handful coriander, chopped
2 red chili padi, very finely chopped with seeds
6-8 calamansi, juiced
sliced avocado to garnish (optional)
2 pinches salt
fresh ground black pepper
Optional: flour tortillas for the basket.

1. Mix ingredients (except fish skin) together and leave in fridge for 10 mins.

2. Optional: Drizzle olive oil, salt and pepper on the skins on both sides and leave on the grill to let the fat drain about 10 -15 minutes snapper skin takes slightly longer.

3. Optional tortilla bowl: Preheat oven to 190 celsius. Invert your muffin tin and nestle one tortilla in between four cups. Bake for about 15 minutes until golden brown. Remove and cool. Spoon ceviche in the bowls and serve.