Samsui Ginger Chicken

Monday, 21 May 2012

Do you make 白切鸡, 'white-cut chicken'? If you do, chances are you stuff the cavity of the chicken with spring onions and ginger. After checking out the recipes online and in a few cookbooks, I think nine out of 10 people stuff their chicken. It's like these people, when they see an empty chicken, simply can't resist shoving in something. If you're one of them, I'm sorry to have to tell you, the method is wrong.

Why is it wrong?

Chinese Rojak

Wednesday, 2 March 2011

I was busy stirring bowl after bowl after bowl of rojak sauce last weekend, trying to find one that I liked.

The first mistake I made was with the tamarind water. I followed the rojak recipe in The Best of Singapore Cooking, mixing a walnut size blob of assam with 80 ml of water. That totally spoilt the sauce/dressing 'cause it was way too watery.