Chicken Stir Fry
submitted by Jennifer
4 TBSP soy sauce
4 TBSP oyster sauce
2 TBSP cooking sherry
4 TBSP honey
1 TBSP minced ginger
3 cloves minced garlic
1 cup chicken broth
4 TBSP corn starch (split)
¾ lb chicken breasts (3-4 small)
Broccoli and/or sugar snap peas
1. Combine chicken with 2 tbsp corn startch in Ziploc bag. Toss well.
2. Combine remaining corn starch, broth, oyster sauce, honey, soy sauce, and sherry in small bowl. Set aside.
3. Heat a nonstick skillet over medium high heat. Swirl in oil then add some chicken. Stir-fry until just cooked through (3-4 min.). Transfer to plate. Continue until all chicken is cooked.
4. Add garlic and ginger to skillet/wok and stir-fry until fragrant, 20 seconds.
5. Add broth mixture and cook – stirring constantly – until the mixture boils and thickens, about 1 minute.
6. Add meat and veggies and cook until heated through, about 1 minute.
7. Enjoy over rice.
Velveetaless Queso
submitted by Blake & Brandi
1 tbsp flour
1tbsp butter(unsalted)
2 cups heavy cream
8oz monterey jack shredded cheese ( I can only find the slices so I use those instead. Usually about 6 slices broken up)
3oz sharp cheddar cheese shredded
1 can of Rotel found at Tanglin Mall; if you can’t find rotel you can use 1-3 cans diced chilis and 1 can diced tomatoes
In medium sauce pan add butter and allow to melt over low heat. Add flour and stir until it is well integrated with butter and mixture is free of lumps. Color will be golden after 1minute or so.
Add cream and stir to combine, allowing to heat up until thickened, about 5minutes. Stir frequently with spoon and do not allow cream to boil. Add cheese and wisk vigorously until completely integrated and fluid. Salt to taste if needed. Add rotel and stir to combine.
Rotel and diced green chilis can also be found at most Cold Storage stores. Note that jars of diced green chilis are possibly going to end up being pickled jalapeno’s so go for the can imported from the US.
Chicken Fried Rice
submitted by Jennifer
2 TBS veg oil or canola oil
3 cups cooked rice, chilled
1 cup frozen vegetables, thawed
1/2 cup sliced scallions
1/4 cup soy sauce
3 eggs, beaten w/ a fork
1/2 cup diced, cooked chicken
Heat oil in skillet. Add rice and stir over med high heat until coated and hot. Add peas, scallions, soy sauce. Cook, stir constantly 1-2 min. Push rice to edges – break eggs in middle. Scramble. Add chicken. Heat through & serve.
I usually get to it late in the day and have forgotten to cook the rice early and let it chill. Not sure the need for that.
Enjoy some “local” food!
Chocolate Crinkle Cookies
submitted by Jacque’
1/2 cup Vegetable Oil
4 oz. Unsweetened Chocolate (4 squares) – higher quality chocolate improves flavor
2 cups Granulated Sugar
4 eggs (medium-large)
2 tsp Vanilla
2 cups All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
1 cup Powdered Sugar
Melt chocolate by cutting into pieces and placing in microwave safe bowl or large cup. Microwave in 20-25 second intervals, stirring throughly between until all lumps are gone.
Mix oil, melted chocolate and granulated sugar in medium to large bowl. Blend in one egg at a time until well mixed. Add vanilla. In small bowl, mix flour, baking soda and salt. Stir flour mixture into oil mixture. Chill several hours in a freezer or overnight in a refrigerator (overnight is preferred).
Heat oven to 350°F/176°C. Roll teaspoonfuls of dough between hands to form ball. Roll ball in powdered sugar until covered. Place 2″ apart on baking sheet (greased or ungreased). Bake 10-12 minutes or until almost no imprint remains when touched lightly in center. Do not overbake.
Makes 6 dozen cookies.
Pasta & Spinach Salad
submitted by Andrea
A new friend in Singapore made this for me. It’s kind of a “girly” salad or so my guys say. It’s so yummy I could eat it for lunch everyday. Thanks, Jessie!!
Dressing:
1/2 cup olive oil
1/3 cup teriyaki marinade
1/3 cup red wine vinegar
1/4 tsp pepper
Salad:
Fresh Spinach
Grilled Chicken Chunks
Drained Mandarin Oranges
Dried Cranberries
Chopped walnuts/pecans/sliced almonds- whatever you like and can find (and afford)
Bow Tie Pasta (Previously cooked and chilled. Will need to add a little olive oil to keep them from sticking.)
Chill salad and serve. Add dressing when serving.
Where to find ingredients:
Dried Cranberries can be found all over but some are VERY expensive. The most reasonable I’ve found was at Giant and Fair Price stores.
Nuts can also be a little pricey depending on where you are. I found a great little shop at Clementi with very reasonable prices on Walnuts, Pistachios and Almonds. I can’t remember the name but it’s similar to one we saw in China Town. Probably a chain.
All other ingredients should be pretty easy to find at any store.
submitted by Andrea
Note: It helps to measure out the second set of ingredients before getting started.
2 cups granulated sugar
1/2 cup milk
1 stick margarine (about 115 grams. there’s a little wiggle room here but don’t add too much or the cookie won’t firm up)
3-4 tbsp cocoa powder
Bring above ingredients to a boil in a 2qt. saucepan. Boil for 1- 1.5 minutes.
Remove from heat and add:
1/2 cup creamy peanut butter
2.5-3 cups quick cook oatmeal
2 tsp. vanilla
1/2- 1 cup chopped nuts (if desired)
Stir well and drop by the spoonful onto wax paper or foil. Allow to cool and enjoy!
Jackman’s Creamy Chicken Noodle Soup
submitted by Ben & Heather
A quick and easy to make creamy chicken noodle soup that will warm you up on a cold (somewhere other than Singapore, of course) or rainy day!
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 6 servings
INGREDIENTS:
* 6 chicken tenders (or 2 chicken breasts)
* 2 celery stalks
* 1 large carrot
* 1 (10.5-ounce) can Campbell’s Cream of Chicken (found at Cold Storage Great World City (GWC))
* 1 (10.75-ounce) can Campbell’s Condensed Cream of Chicken With Herbs (found at Cold Storage GWC)
* 2 chicken bouillon cubes (found at Cold Storage GWC)
* 7 ½ cups water
* 1-2 tsp salt
* Pepper to taste
* 2 cups egg noodles, cooked
DIRECTIONS:
1. Chop the chicken tenders into bite-sized pieces.
2. Boil 5 cups of water and melt the two bouillon cubes in the water.
3. Put the chopped chicken tenders (or chicken breasts) into the boiling broth and continue to boil for 8 minutes.
4. About half way through cooking the chicken, add in the chopped carrot and celery stalks.
5. After cooking the chicken for 8 minutes, stir in the cooked noodles, cream of chicken and cream of chicken with herbs into the soup mixture.
6. Add the remaining 2 ½ cups of water to the mixture along with the salt and pepper to taste and stir generously.
7. Cover and simmer for another 8-10 minutes.
8. Adjust seasonings and serve.
Submitted by Ben & Heather
Here is my mom’s chicken and dumplings recipe that we have made here a few times and it is easy to find the ingredients in Singapore… (Bisquick can be found at Cold Storage and several other stores)
2 or 3 cans of chicken broth
3 or 4 chicken breasts
Bisquick
Milk
1 or 2 Celery Stalks cut in thin slices
1 or 2 carrots cut in thin slices
Just boil the chicken (leave the skin on–it makes for a better broth) until it is done (about 45-mins) and falling off the bone. Take out of pot and debone, deskin and chop into bite size pieces. Cook celery and carrots at the same time as the chicken–just leave in the boiling water while you are deboning etc the chicken.
Add the chicken broth to the water you just boiled the chicken in. Add the chicken back in and bring to a boil.
Mix about a cup and a half of bisquick with milk until gooey (not stiff enough to be a biscuit but not runny). Drop by the tablespoon into boiling water. Drop tablespoons of bisquick until all gone (unless your pot is boiling over). The tablespoons of bisquick will form a layer over the top of the water. Let cook until you can take a dumpling out and it
is “bready” inside. You’ll be able to tell by how they taste also. I sometimes push the dumplings down into the boiling water when they are sitting on top—but I let them cook a little bit first. I think this whole process of adding the dumplings probably takes about 8 minutes or so (for them to be done). The bisquick makes the broth creamy.
Submitted by Ben & Heather
note: ingredients can be purchased at Cold Storage and rolling pin was purchased at Ikea
Ingredients
3 cups unbleached flour (I use all purpose Gold Medal flour)
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening (Crisco) or lard (I use 5)
about 1 1/4 cups warm water (I use 1 cup)
Instructions
Mix dry ingredients in a large bowl.
Add vegetable shortening or lard. Or use a combination of half lard, half shortening. Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water. Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 7-10 minutes, longer if you like.
This is a good time to heat up the comal (or saute pan) You will want to set it at medium to high heat. If it is too hot the tortillas will cook too fast.
Now you can roll out the dough with your tortilla rolling pin or palote. It is a good idea to dust each ball with a little flour just before you roll them out. Lay the palote in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.
Lay your tortilla on the hot comal or large saute pan. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!
Salsa recipe (submitted by Andrea)
28 oz. canned diced tomatoes – drain juice off
1 can Mexican Rotel – drain some of the juice off
Chopped cilantro (coriander) – to taste
1 tbs. lemon juice
4 – 6 garlic cloves (depends on clove size and your taste)
1 tbs. chili powder
1 tbs. cumin
Can add jalapeno peppers if desired
Mix it all together in the blender really well.
I already had the seasonings but I purchased all other ingredients at Jelita Cold Storage on Holland Road near Sixth Avenue.
