Singapore Chicken Rice

My family usually eat this dish along with fish sauce and calamansi (Calamondin).

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Ingredients:

4 lb. whole chicken
3/4 cloves garlic
1/4 pieces fresh ginger root
1/4 green onions
1/4 tsp salt
1 1/2 tbsp sesame oil
1/4 shallots, finely chopped
1/4 cup chopped cilantro
2 1/3 chicken stock
1 sliced green onion
5/8 cucumber, thinly sliced
1 1/4 fresh tomatoes, chopped




Directions:

Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with salt. Carefully submerge the chicken breast side down into the water.

Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.

While the chicken is cooking, heat 1 tbsp of vegetable oil and sesame oil in a large saucepan over medium heat. Fry the shallots, ginger and minced garlic in the oil until fragrant. Add cilantro and rice. Cook stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes. **Edited note: Serving of rice is usually on the package based on how many people you are serving. E.g.: 2 cups of rice usually serves 6

When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter. Garnish with cilantro, green onion, cucumber and tomato. Serve with the seasoned rice.

 

Chocolate Dipped Stuffed Strawberries

This was a recipe I acquired when I was still serving in the Air Force. During my colleague's potluck party, a friend of hers brought these goodies to the table. They were really delicious and I had requested for the recipe. She was kind enough to tell me the ingredients, but not the proportions on how to make them. Through trial and error, I got it to taste the way I remembered them.

From @Andreas' Album: Life

Ingredients:
1 package of fresh strawberries
3 parts Marshmallow Puff
5 parts Whipped Cream
1 package of Jello
1 package pudding mix or cream cheese
1 package of Baker's™ dipping chocolate
3tbps sugar
1 drop vanilla extract

Directions:

1. Wash strawberries and remove leaves. Use a strawberry pitter to remove top

2. Follow instructions of Jello mix; leave aside to cool (do not let it harden). Do the same for pudding mix.

3. In a bowl, mix the marshmallow puff, jello, pudding/cream cheese and whipped cream until smooth. Add sugar and vanilla. Put mixture in piping bag.

4. Follow instructions of dipping chocolate. (**Click on the link to make it from scratch)

5. Lay waxing paper in a serving tray. Dip strawberries in dipping chocolate and place them on tray. Once done, pipe in the mixture into strawberry.

6. Chill in refrigerator for about 30 minutes to an hour.

Roast Turkey

Roast at 325°F

8-12 lbs Thermometer reading: 180°F to 185°F stuffing: 165°F Total Roasting time: 3 - 3½ hrs
              not stuffed, total roasting time: 2¾ - 3 hours

12-14 lbs total roasting time: 3½ - 4 hrs
               not stuffed, total roasting time: 3 - 3¾ hrs

20-24 lbs total roasting time: 4¾ - 5¼ hrs
               not stuffed, total roasting time: 4½ - 5 hrs

Preheat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey with cold water; pat dry. Sprinkle cavity of turkey with salt.

Spoon dressing loosely into neck and body cavities of turkey. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.

Place turkey, breast side up, in roasting pan. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Spoon margarine over turkey. Do not add water or cover.

Bake at 325°F until turkey is fork tender, juices run clear and meat thermometer registers 180°F to 185°F. If necessary, cover turkey breast with tent of foil during last 1½ to 2 hours of baking to prevent excessive browning.

Let stand 15 to 20 mins before carving. Remove skewers. Remove stuffing; place in serving bowl.

Thyme and Rosemary Herb Rub

2 tbsp chopped fresh thyme or 2 tsp dried thyme leaves
2 tbsp chopped fresh rosemary or 2 tsp dried rosemary leaves (crushed)
1 tbsp olive or vegetable oil
1 tsp salt
1 tsp coarse ground black pepper

In a small bowl, combine all ingredients; mix well
Rub mixture evenly on both sides of desired poultry

Spicy Rub

1 tbsp oil
½ tsp onion powder
1/8 tsp salt
¼ tsp allspice
¼ tsp ground thyme
1/8 tsp ground red cayenne pepper
1/8 tsp cinnamon

In a small bowl, combine all ingredients; mix well
Rub mixture evenly on both sides of desired poultry

Herb-Lemon Basting Sauce

1/3 cup lemon juice
¼ cup oil
1 tsp dried rosemary leaves (crushed)
½ tsp dried thyme leaves
¼ tsp garlic powder
1/8 tsp pepper
1/8 tsp paprika

In a small bowl, combine all ingredients; mix well
Brush over poultry frequently during baking or grilling. If desired, bring any remaining sauce to a boil; serve with poultry

Taken from the Pillsbury® Complete Cookbook