Rotisserie Chicken Porriddge

Another delicious way to use up those leftover store-bought roasted chicken.

Ingredients:

Leftover roasted chicken

1 onion, sliced

4 slices ginger

2 carrots, diced

1 16oz can chicken stock

1 cup uncooked jasmine rice

white pepper

Method:

Remove meat from chicken and shred.  Set aside.

Put bones and skin, onions and ginger to a pot.  Add enough water to just cover them and bring to a boil.  Simmer for one hour.

Drain liquid into vacuum pot (take care not to scald yourself, let it cool a little first if too hot).

Add uncooked rice and carrots and bring to a boil. Cover pot and let it stand overnight or 4 hours.

Add can of chicken stock andbring to a boil again.  Simmer till desired consistency.

Add the shredded chicken and dash of white pepper.  Taste before adding any salt.

Serve with green onions or cilantro if desired.

Prima Taste Laksa & Meesiam

The Prima Taste Laksa is my favorite - makes really authentic Singapore laksa!  Their meesiam, satay, sayor lodeh, chicken rice sauce are all good too.  You can order online from a store in California, but shipping charges add quite a bit to the cost.

Lemon Cupcakes

What to make for an office fundraiser bakesale?  Lemon Cupakes!  I made the traditional buttercream icing but find it too sweet.  Will use my own whipped cream recipe next time.

 Raspberry jam filling.

Makes 24 cupcakes.

Ingredients:

3 cups flour

1 tsp salt

3 teaspoons baking powder

2 sticks butter, room temp

1/4 cup vegetable oil

2 cups sugar

5 large eggs, room temp

1 teaspoon vanilla essence

1/2 cup fresh lemon juice (about 4 small lemons)

Zest of 4 lemons

Stir flour, salt and baking powder together.

Cream butter with sugar, adding eggs one at a time.

Add vanilla, lemon juice and zest.  Stir in flour mixture.

Add about 1/4 cup of water if too dry.

Pour into cupcake pan and bake 20 min.

Cool cupcakes, make small hole in middle using a teaspoon or small melon baller.

Fill with seedless raspberry jam.

Cover cupcake with icing and top with a raspberry.

Chill until ready to serve.

Buttercream Frosting:

2 sticks butter, room temp

1 cup shortening

2 tablespoons lemon juice

zest of one lemon

4 cups icing sugar

2-3 drops yellow food coloring.

Cream together for a few minutes.

Everything Omelette

I put just about everything in this breakfast omelette, but you can choose to put as little as one ingredient only for the filling.

2 eggs, beaten with 1-2 tablespoons of milk and small pinch of salt
shredded cheddar cheese
chopped ham or cooked turkey sausage patty or crumbled crispy bacon

If using veggies, fry any of the following with oil and pinch of salt till soft:
sliced onions or green onions
sliced green or red peppers
sliced mushrooms
diced tomatoes

Spray non-stick pan with oil, heat pan over medium heat.
Pour in eggs, let stand for 5 seconds, stir eggs once to let uncooked eggs run to bottom of pan.
Put cheese on one half of eggs, top cheese with meat and veggies.
Cover with the other half and slide onto plate to serve.

Seafood Tofu



Ingredients:

 One 16oz container of soft tofu, drained and cut into 1/2 inch cubes

2 cups seafood (such as fishballs, artificial crabmeat, shrimp, scallops, etc)

1/2 cup frozen peas and carrots

1/4 cup water

2 stalks green onions, chopped

1/2 tablespoon fish sauce

dash of white pepper

1 rounded teaspoon cornstarch dissolved in 2 tablespoons water

Method:

Heat 1 tablespoon vegetable oil in wok.  Put in green onions, stir and add seafood and frozen vegetables. Add water and cover and cook for 2 min. Add tofu and fish sauce and white pepper.

Stir and add cornstarch solution and heat till thickened.

(Note:  Tofu will give out a lot of liquid, so food will look thick at first but will be just right later.)