Paper Chicken

Paper chicken one of the classic chinese dish- Cantonese cuisine 

Ingredients 

Chicken neck meat 500g

Chicken mid wing 1kg

Chicken leg boneless cut into cube 1kg

For 6pax- 8pax

Method 

Marinated all chickens meat in a big mixing bowl add good quality light soy sauce, brown sugar, chinese wine, chickens powder, olive oil, fresh squeezed ginger juice for about 4 hours. 

Put chicken into special paper bag for paper chicken then closed the bag.


 

Deep frying chicken small amount at time over medium heat for about 5 to 7mins, rest for about 2mins serve.  
FYI  please visit my Facebook page : Hearty & Delicious  for more amazing dishes. 

Enjoy Cooking 

Alex 

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First Boss after 16 years

Stevens Vaughn & Rodney Cone Owner of Tutto Bene Resturant XiaMen China

My first Italian restaurant Boss back to Xiamen China probably 16years. 

It was once in my life a great experience and memories can hardly forget it.  

I used to work so hard on the floor at same time learning my English during that times. Finally I was able to work in the kitchen then start slowly to change my career to nowaday to become a Cook. 

Here I would like to take this opportunity to thanks  both  Stevens & Rodney for the great memories  we were working together had so much fun and happiness time.  I have learned my first Italian cooking lessons cooking pizza very day, making bread, baking Apple pie and more… 

There is nothing we can hardly have when we get older only memories & relationships. 

Don’t forget to tell your friends and family how important are they in your life!

Enjoy Cooking & Enjoy Eatting 

Alex

Apple Pie

APPLE PIE 

Dough
all-purpose flour   250g

Sugar     20g

Salt          a pitch 

Unsalted butter     120g

Fresh egg                  1 nos

Water                        1 tbsp
Apple fuji 4-6nos
Custard 

Fresh egg               2piece

Cream                        400g

Sugar                            50g

Vanilla pod           1   piece 
Apple crumble 

Sugar   fine                  50g

Unsalted butter             50g

All-purpose flour                 50g

Cinnamon powder             1 small pitch 

Method 
1-First pre heat oven to 200°C. 
2-For the dough start a mixing bowl mix flour, butter, salt, sugar well, then mix in egg and  water until form a dough wrap in cling firm  keep in the fridge for good 30 mins, brush the baking cup with soft butter set aside
3-For flan mix egg, cream, sugar and vanilla pod mix well then pass through a fine strainer set on the side
4-For apple crumble   mix all the ingredian well in a mixing bowl then break into a small piece on the plate keep in the fridge 
5-Peeled apple, deseed then cut apple into 6 to 8 pieces of wedges set on the side 
6-Take out apple pie dough then   Roll out the dough according to the size of baking tray make sure dough cannot be too thick or too thin, use fork  poke the dough evenly,   after set in the fridge at least 20mins.  When tart shell is hard then place apple nicely in it   Pour mixture into pastry shell cover the tart with good amount of apple.

7-Bake apple pie in the preheated oven at 200 ‘C . Bake an around 40 mins take out from oven sprinkle apple crumble on the top then put back to oven continue  cook for another 25mins, or until a knife insert apple until is soft. Take out from oven let it cool down before cutting into wedges. Serve with ice cream will be great. 
Enjoy Cooking  &  Enjoy Eatting 

Alex

HILLMAN RESTAURANT SINGAPORE

Great experience from this restaurant at little indian SINGAPORE.  

By a good chance had dinner amazing meal tonight, and thanks to the Boss. 

This is one of the dish ‘paper chickens’ 

To me basically is marinated chicken leg with chinese wine and seasoning wrapped in cooking paper. It’s  very tasty and meal is tender. 

Wok Fried shark fin with egg, crab meal and chinese coriander.  Served with iceberg lettuce.

Quite interesting dish, you have to use a piece of iceberg lettuce then put a few spoon full of egg in it then dish some chopped chili into it. 

 Crunch iceberg lettuce filled full of egg, shark fin. Good dish. 

Fried sambal kangkong. 

Simple and good. 
If you have any chance come across to visit  this shop please try it out. 

Average is about $30-$40 Sing dollar
Enjoy Cooking  &  Enjoy Eatting 

Alex

Salmon Gravlax

  • 1 piece of fresh salmon (  prefer from New Zealand)
  • 30% of sugar 
  • 70% kosher salt 
  • A lots of peeled lemon skin
  • A lots of peeled orange skin 
  • Chopped shallots 
  • Crushed garlic
  • Thyme 
  • Clove
  • Cinnamon stick 
  • Cushed white peppercorn

Well Mixed all the ingredients then keep on the side for about 3hours before use, so salt will get flavour from the spice and herb

Fillet and clean salmon 

Cover with  salt solution all around salmon 

Wrapped in cling firm 

Keep in the fridge fro about 14 hours to 16hours depending on the size of fillet.  Best results will be inside the flesh pink, solid not too soft.  

Make sure salmon need to be cured enough longer in order to minimise the risk of fillet may get spoil to fast as well to reduce down the bacterias. 

After 14 hours

Wash away salt keep it try then pack in Vaccum Bag with some olive oil and lemon zest.  

Best consume within a week or maximum 2 week. Optional ifyou want to smoked salmon it will taste much better.  

Do not keep in  the freezer. 

Enjoying Cooking 

Alexzhu 

Duck pate 

  • Duck pate :
  • Duck leg 5.4kg
  • pork belly4.3kg
  • chicken liver 2.2kg
  • duck gizzard (confit inside the duck fat)1.4kg;
  • smoked bacon 788g
  • mushrooms 200g
  • chop thyme and rosemary half cup each;

**cooking timing:180 degree 10mins for colour then 160 degree  about 35mins until inside 52°C

Pate Farce 


Wrapped in the caul fat

Bake in the oven 


Cool dowm then wrapped in the cling firm keep in the fridge.  

Enjoy Cooking 

Alex