STEAMED CHICKEN WITH CHEESE AND BASIL

Budget: 280-300 (S$10)
Serves: 3-4 pax

FINISH PRODUCT

Ingredients:
(Add/replace as you wish)

• Boneless chicken breast (Cut into halves or 2 separate parts, 500-700g)
• Salt (1 tbsp)
• Pepper
• Basil leaves powder
• Butter (left in room temperature for a while)
• Cheese (Any kind - parmesan, cheddar, quick melt, etc.)
• Lettuce (for wrapping, may replace with cabbage or aluminum foil)

 Directions:
 (Alter as you wish)

1. Pound chicken: Slice the chicken breast open, put it in a plastic wrap or zip lock then pound until it becomes a bit tender (do not over do this step as it may be hard to roll the chicken later if it is too soft).

2. Season and add filling: Rub salt, pepper and basil leaves in all sides (salt may be 1 pinch each side, depending on how salty you prefer it to be). Brush butter on one side --- the side where you will put the cheese filling or any other filling you wish. Add in cheese (do not pour it all over the chicken, keep everything in one part). Fold or roll the chicken to close.

3. Wrap: Using your preferred wrapper, place the chicken inside, wrap securely. You may use a toothpick to pin it if available. But if there's none, just make sure the wrap is secured enough to prevent your filling and the chicken's juice from falling off the steamer. (Tip: If you use lettuce, use a knife to cut the hardest part from the stem before peeling so it does not get torn apart. Also, you may place the chicken inside the fridge before cooking to let the flavor set in).


THEY ARE READY FOR SOME STEAM BATH!

4.Steam: Boil 3-4 cups of water in a steamer. I used the steamer included in my rice cooker so you can just use any kind of steamer available. Place the chicken inside, close the steamer, and wait for 15-20 mins depending on how big or thick it is. Do not overcook as it may dry the chicken up.

IF IT LOOKS CLOSE TO THIS, IT SHOULD BE DONE ALREADY

5. Unwrap: Remove the chicken from the steamer. Open the wrapper. Slice as preferred.

THAT CHEESE JUST LOOKS SO CREAMY!

6. Serve immediately. Bon appétit!

WHITE PASTA WITH SHRIMP

Budget: 120-150 (S$5)
Serves: 2-3 pax



Finish Product!

Ingredients:
(Add/replace as you wish)

• Pasta (250g)
• Shrimp (200g, medium-sized)
• Evaporated Milk (2 cups)
• Chicken cube (1 pc, substitute with salt if none)
• Flour (2 tbsp)
• Butter (1-2 tbsp)
• Calamansi (2 pc, substitute with lemon if possible)
• Garlic (enough for saute, minced)
• Salt (1/2 tsp)
• Cooking Oil (1 tsp)
• Pepper (to taste, white preferred)

(Heads removed)

(Slice a shallow portion at the back and remove vein)

(Heads and veins removed)

(The rest of the ingredients)

 Directions:
 (Alter as you wish)

1. Cook Pasta: In a boiling water with salt and cooking oil, add in the pasta. Remember that it should be in a boiling state or else your pasta may look saggy. Your water level should cover your pasta by about 1.5 inches to make sure it is submerged. You may break the pasta into 2 to fit in the pot. (Refer to the container your pasta came in regarding cooking time). Immediately strain it and give it a cold water shower to prevent it from further cooking). Set aside.

(Really looks al dente!)

2. Pre-cook Shrimp: Melt butter in a pan/wok. Once it turns a little brown, cook the shrimp 2 minutes for each side. If it turns to orange it usually is OK already. Remove from the pan. (An overcooked shrimp is always a no-no as you will lose the juice and tenderness).



(Smells like heaven!)

(Just pretty!)

3.Sauce: Melt butter (or cooking oil) in a pan Cook the garlic until a little brown in color. Add milk, flour, pepper. and the chicken cube (add half of the cube first and try if it the sauce still lacks flavor before adding in the rest of it). Add water depending on how thick or saucy you want it to be (I'll leave that to your preference). Toss in the shrimp and let it sit for a minute or two.

(I love mine this way :D )

4. Mix everything: You may add in the pasta into the pan and cook it with the sauce or serve separately.

5. Serve. Bon appétit!

THE SECRET TO PERFECTLY COOKED RICE

Hey dear fellas! I know I know, the post sounds really ridiculous! But let me ask you, when was the last time you actually had a well-cooked rice you did on your own? If you answered months or years back or never, well, you really need to read on.

I learned this technique from no other than my mom (credits to you motha!) because I was almost always the one in-charged of this part way back. Let's start the blabbing and let's get down to business.

What you need:

1. Rice Cooker
2. Measuring cup (or any cup you see)
3. Rice

Directions:
You need to remember that it varies from person to person. Culture to culture. Rice to rice. Etc.

1. Rinse the grains: I usually do it twice in a quick manner. Over-washing it may cause the nutrients to get washed out. Drain as much water as possible. (Tip: Use one of your hands to block the grains that might fall out)

2. Add water. Take note that your water level depends on the kind of rice you have. Longer grains need a little bit more water. (See ratio of grains to water below for normal/medium grains)

The equation is simple: 
Cups of water is always +1 the cups of rice

So let's say you need to cook 3 cups of rice, your water should be? Yes, 4. (If the rice has longer grains just throw in a quarter more in there).

3. Never forget to push the "COOK" lever or button on your rice cooker. The led light for "cook" should light up. Now time to relax while it's cooking.

4. Wait for the led light to go to "warm" or "keep warm". Do not turn of the rice cooker immediately. Let it stay for another 5-10 minutes to get rid of excess water/moist.

5. Done. Turn of the rice cooker and serve.

So there, you should be eating a perfectly cooked rice from now 'till forever! Bon appetit!

Let me know if you have further questions by posting a comment below. 

STIR-FRIED BROCCOLI AND FISH FILLET

Budget: 150-200 (S$6)
Serves: 2-3 pax

Finish Product

Ingredients:
(Add/replace as you wish)

• Fish fillet (250 grams, cut into bite size, white-meat preferred but may be more expensive)
• Broccoli (1 pc medium, stems cut and hard skin peeled, cut into smaller pieces)
• Carrots (1 pc medium, cut in circular shape)
• Ginger (1 pc of 1-2 inches in size, refer to photo)
• Butter (1-2 tbsp)
• Chicken cube (1 pc, substitute with soy sauce if none, or chicken stock if possible)
• Corn starch (1 tbsp, dissolved in a very small amount of tap/warm water for thickening)
• Sugar (1/2 tsp) 
• Garlic (enough for saute, minced)
• Water (1-2 cups depends on how much sauce you want, I used 1.5 cups for this demo)
• Pepper (to taste, add according to preference)
• Salt (A pinch, to taste) 
• Cooking oil (1 tbsp)

Toman fish fillet. Look how pinkish and pretty that is!

Refer to uncut ginger on left for size

 Directions:
 (Alter as you wish)

1. Blanch vegetables: Rinse carrots and broccoli then put it in boiling water for 3 minutes. Put a pinch of salt. Remove and drain immediately. Run it with normal temp/cold water to stop the vegetables from further cooking. Set aside. (You may not blanch the carrots anymore, I just did so to cook it at a lesser time later)

Water is actually boiling. Just not visible in photo

2. Pre-cook fish: Melt butter in a pan/wok. Once it turns a little brown, cook the fish for about 2 minutes each side. Remove from the pan. (The photo below shows the state we want it to be before removing it from the pan. Don't worry if it looks a little undercooked as we will be cooking it further later)

3.Sauce: In the same pan (with all the burnt stuff removed), heat cooking oil/butter, whichever you prefer. Add ginger and cook for about a minute, pounding/crushing it in the process to release more flavor. Add garlic and saute till brownish in color. Toss in the carrots and increase heat to high (Remember: to stir-fry means to cook in high heat for a short period of time). Add water, chicken cube (or chicken stock or light soy sauce), diluted corn starch, sugar and pepper. Cook uncovered for 5 minutes or until sauce reduced to half.

4. Mix everything: Add in the precooked fish and let it stay for 2 minutes. Mix in the blanched broccoli into the pan. Carefully mix everything for a minute to avoid breaking the fillet and broccoli into pieces. Let it sit in medium heat for a minute to soak in the flavor into your meat and vegetables. (Tip: Using a tooth pick, gently prick the fish to create holes to let more flavor in)

5. Serve hot. Bon appétit!

CREAMY MUSHROOM-GARLIC CHICKEN

Budget: 300-400 pesos (S$12)
Serves: 4-5 pax

Ingredients:
(Add/replace as you wish)

• Chicken (Breast, thigh and legs - 3/4 to 1 kg, cut according to preferred serving size)
• Campbell's Cream of Mushroom with Roasted Garlic (1 can)
• Evaporated Milk (1/2 cup)
• Potato (2 pc medium, diced)
• Carrots (2 pc medium, diced)
• Onion (1 pc medium)
• Garlic (enough for saute, minced)
• Butter (1-2 tbsp)
• Chicken cube (1 pc)
• Water (2 cups)
• Pepper (to taste, add according to preference)
  

 Directions:
 (Alter as you wish)

1. Heat the butter in medium-high heat. Add the chicken and cook for about 10 minutes or until meat turns white. Remove the chicken and set aside (leave the broth).

2. Using the same pan, add the vegetables. Cook for 1 minute.

 

3. Add Cream of Mushroom, evaporated milk, water, chicken cube and pepper. Bring to a boil.

4. Put the chicken back into the mixture. Cook while covered for about 3 minutes. Remove the cover and cook for another 10 minutes to allow the liquid to reduce and thicken. 

5. Serve. Bon appétit!