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Recipe: Steamed Chicken Thigh with Essence of Chicken (鸡精蒸滑鸡腿)

As far back as I can remember, one thing I will not miss out on giving my children during their examination periods was Essence of Chicken!! By giving them a dosage of this magical essence, it somehow gave me the assurance and satisfaction that I have helped them to achieve better results!!

In recent days, I have been feeling fatigue and I decided to cook this dish to combat my “overworked” body!! I added in red dates to replenish iron and promote blood circulation and wolf-berries for good eyesight. Well, well it seems to work on me and I certainly felt more energetic today. Maybe I should cook it more often!

Which do you prefer? Drinking the Essence of Chicken straight from the bottle or use it for cooking? Personally, I prefer to use it for cooking. Just to let you in on a secret, I always thought my children were so brave to be able to drink the essence straight from the bottle.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 3 to 4 persons

Ingredients

2 medium drumsticks with thigh, chopped into large pieces

1-inch of old ginger, julienned

3 Chinese mushrooms, rinsed and soaked until soften, cut into strips

6 red dates, stones removed

15g dried black fungus, rinsed and soaked until soften, cut into broad strips

2 bottles of essence of chicken

2 tablespoons sesame oil

1 tablespoon cornstarch

Dash of pepper

½ teaspoon salt

1 – 2 teaspoons superior light soya sauce

 

Method

  1. In a mixing bowl, add in the chopped chicken, Chinese mushroom strips, sesame oil, ginger, corn starch, one bottle of essence of chicken, salt and light soy sauce. Then mix well. Set aside to marinate for at least an hour or more in the fridge.
  2. In a steaming dish, add the black fungus strips and then the marinated chicken.
  3. Then sprinkle the goji berries and add the red dates to the chicken.
  4. Steam under high heat for 15-20 min or until the chicken is cooked thoroughly.
  5. Remove the steamed chicken from the stove, then pour the other bottle of chicken essence over the chicken.
  6. Serve immediately.
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Food Review: Boufe Boutique Café @ Phoenix Park

Known for their uniquely fashioned cakes (notably their unicorn cakes), Boufe Boutique Café is tucked away in a quiet corner of Phoenix Park along Tanglin Road. The café itself maintains the British Colonial exterior of yesteryears. As the location is not as conveniently accessible as some other cafés, it provides a refuge from the rest of bustling Singapore and is generally quiet and cosy.

Boufe plays on the ample amount of natural lighting by keeping its interior simple and minimalistic. It definitely makes for prettier pictures for the gram. 😉 Their all-day brunch menu features an array of classic options, as well as some fusion food items. I love that they bake their own bread in-house every day.

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I ordered their Yuzu Eggs Florentine ($19) which features sauteed baby spinach, Norway smoked salmon, poached eggs, homemade yuzu hollandaise sauce with paprika, and salmon roe on top of their artisan sourdough. It was also served with a side of fresh greens. I was pleasantly surprised by this combination. The hollandaise sauce was amazing, and the overall combination paired well with the bread.

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When the Truffle Mushroom Pasta ($14) arrived, we were greeted with a strong and generous wharf of truffle goodness! Most cafés tend to be a bit stingier with their truffle oil, but Boufe clearly did not hold back. You can order your pasta with a choice of either spaghetti or linguine. The truffle mushroom cream sauce, sauteed spinach, sous vide egg & parmesan cheese blended well together. However, I would have preferred if they added in another dash of salt as it leaned toward a blander flavour. Word from the wise, you might want to share this with a friend, a mate, or a partner, as a change of flavour would be well appreciated.

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I also tried their Duck Confit ($18) which came with a red wine glaze, mashed potatoes, and sautéed mushrooms. Unfortunately, I wasn’t a fan of the marination and felt that both the duck confit and the mashed potatoes were bland and lacking salt. The duck was also quite dry.

We happened to visit Boufe at a time where they introduced new menu items, so we decided to try them out too.

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The Old Bay Chicken Taco ($16) arrived and it was a feast for the eyes. The toasted tortillas were served with skewered old bay marinated chicken thigh cubes, assorted capsicum, lettuce, coriander, parsley, shallots, butter corn, and chipotle dip. The colours were so enticing and the taste certainly matched! The chicken felt like it was a tad bit overcooked but was tasty! The dish teased our palettes with an array of enjoyable, earthy flavours!

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We also tried out their new Chasu Miso Pasta ($18) which was served with a few slices of pork chashu, miso sauce, onsen egg, spiced silver sprout, and shredded seaweed. Personally, I did not find the pasta to be anything spectacular. However, I really enjoyed the smokey flavour of the pork chashu and its melt-in-the-mouth texture!

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Boufe Boutique Café also provides an array of cakes for those who enjoy their after-meal sweets. We decided to give them a try and ordered The Rock ($8), Strawberry Shortcake ($8), Daisy Cake ($8), and Classic Cheesecake ($8). All of which I believe is pricier due to their sizes, but they were beautifully presented. Their cakes lean towards the sweeter side so do be mindful of that when trying them out!

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Overall, Boufe has a great environment for quality family time, and catching up with old friends!

Location:

308 Tanglin Road #01-01
(Phoenix Park)
Singapore 247974

 Opening Hours:

Monday – Sunday : 9:00 – 20.00

Website:

Boufe Boutique Café

Tel: +65 67347656

Recipe: Trio Eggs Spinach in Superior Broth (上汤苋菜)

Trio Eggs Spinach in Superior Broth is a dish which is so simple and inexpensive to whip up at home.  In a restaurant, you will most like pay about S$18.00++ for the dish, whereas at home you will pay much lesser for the ingredients and get a more nutritional dish that is free from artificial flavourings and MSG.

My humble superior broth is made from pork bones, chicken bones, and chicken feet. I brought it to a boil and then lowered the heat and simmered it for at least 3 hours. I usually prepare a pot of such stock to keep on hand so that I can use them whenever I am doing a quick-fry, stir-fry, braised, or steamed dish. The flavour of all these dishes are enhanced by adding a splash of homemade stock.

Note: In our video, you can see that I blanched the spinach (see note below) but in this recipe I lightly stir-fried the spinach.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons 

Ingredients:

450g spinach, leaves and stems separated

1 salted egg

1 century egg

2 farmed eggs

300ml superior broth/chicken stock/ikan bilis (anchovies) stock

1½ tablespoons cooking oil

2 cloves garlic, sliced

1 tbsp of wolfberries, rinsed

1 tsp Chinese cooking wine

A pinch of salt

Dash of white pepper (optional)

 

Method:

  1. Boil the salted egg for 6 to 7 minutes.
  2. Remove the cooked salted egg from heat and let it cool.
  3. Peel and cut the egg into bite-size pieces. Set aside.
  4. Peel and slice century egg into bite-size pieces, then set aside.
  5. Beat the 2 farmed eggs, then set aside.
  6. In a pan, heat up the cooking oil and add in the garlic.
  7. Fry till it is fragrant then add in the spinach. Fry till it is almost cooked. Remove and set aside.
  8. Using the same pan, add in the stock and bring it to boil.
  9. Add in the salted egg, the century egg, and wolfberries.
  10. Add in the spinach and then stir in the beaten egg.
  11. Add in the cooking wine and let it simmer for 2 minutes.
  12. Add in a pinch of salt and a dash of white pepper for taste if necessary.
  13. Serve immediately.

 

Mummy’s Kitchen note:

If you prefer to blanch the spinach, the following is the method:

  1. Add some water into a pot and bring it to a boil.
  2. Add 1 tbsp of cooking oil and a pinch of salt to the water.
  3. Blanch the spinach stems for 2 mins, followed by the leaves for 1 minute.
  4. Drain and set aside.

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Recipe: Egg Foo Yong (芙蓉蛋)

For as far as I can remember, when we were staying in Kuala Lumpur, each time we ate at Chinese restaurants with my brother-in-law, he will order Egg Foo Yong. Up till today, I’ve always wondered why… But I guess it may be his favourite food.

The ingredients for this dish is so versatile that you can add in ingredients of your choice.  You can either make it into a vegetarian dish by omitting all the meat or you can add in as many of your favourite ingredients to make a nutritious and delicious dish.

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.

 

Serves 4 to 5 persons

Ingredients

4 large eggs

2 stalks of spring onions, cut into 1 inch long

½ red onion, sliced thinly

100g barbeque pork (char siew) homemade or store bought

10 prawns, deshelled and deveined

1 shitake mushroom, soaked and diced

3 tablespoons of oil

 

Seasoning:

1½ tablespoons light soy sauce

1 teaspoon sesame oil

¼ teaspoon cornflour

Pinches of salt

 

Method:

  1. Heat up the oil in a pan.
  2. Lightly pan-fry the prawns. Remove and set aside.
  3. Add in the onions and the mushroom. Sauté them. Then remove and set aside.
  4. Add in the BBQ pork and warm it up. Remove and set aside.
  5. Whisk eggs and seasonings in a bowl.
  6. Add in the spring onions, mushrooms, prawns, BBQ pork, and red onions into the egg mixture. Combine well.
  7. Heat up the oil in the wok/pan.
  8. Pour in the egg mixture.
  9. Fry on medium-low heat until the bottom starts browning and the eggs appears to be setting.
  10. Try to lift and flip the omelette over. Let it fry till it is browned evenly.
  11. Once it is done, transfer the omelette into a serving plate. Serve immediately.

Watch this episode of Under 30 Minutes here:

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Recipe: Steamed Herbal Fish (药材蒸鱼)

As a family, we love fish and every now and then you will see a fish dish on our dinner table. If you are like us, check out some of our other fish recipes on our website.

I think steamed fish is the best way to savour the freshness, tenderness and silky texture of the fish. This Steamed Herbal Fish is no exception. Moreover, it is enhanced by the herbal gravy and with almost 0% fat in this dish!! Those who are watching their waistline will welcome this dish. Hahaha. Hence, I would classify this dish as a healthy dish, as the herbal infused gravy helps to replenish the nutrients to our bodies without compromising on the taste. Wait no more and let’s start eating healthier!

Let us know what you think about this recipe and give us some feedback on what you would like to see next.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

2–3 slices of the freshest fish fillets (snapper or grouper)

300ml homemade stock/water

1 tablespoon Chinese Cooking Wine

Salt to taste

Pepper to taste

 

Herbs

10 slices Yu Zhu (Solomon’s Seal Rhizome)

4 Hong Zao (Red Dates)

3 pieces Dang Gui (Chinese Angelica Root)

3 pieces Dang Shen (Codonopsis Pilosulae)

1 tablespoon Gou Qi Zi (Wolfberries)

 

Method:

  1. On medium heat, combine the herbs and the homemade stock in a saucepan. Once it is boiling, turn it to low heat and let it simmer for about 10 minutes.
  2. Add some salt to taste.
  3. Rinse the fish fillets then pat dry.
  4. Season the fish with some salt and pepper. Then place them in a flat-based bowl.
  5. Prepare a steamer and let the water boil.
  6. Pour the herbal sauce over the fish. Then steam on high heat for 8 to 10 minutes or till the fish is cooked through.
  7. Remove the fish from the steamer. Drizzle with Shaoxing wine, and sprinkle some chopped spring onions and some wolfberries over the fish. Serve immediately.

Watch this episode of Under 30 Minutes here:

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Recipe: Three-Cup Squid (三杯小卷)

I have tasted Three-Cup Chicken many times in Chinese restaurants but have never attempted it at home as I thought that it must be a very difficult dish to cook. In recent times, I have seen some recipes for this dish surfacing and thought it was time to roll up my sleeves and cook it at home. I was pleasantly surprise that it is indeed an easy and quick dish to churn up.

Three-Cup Chicken is a classic Taiwanese dish that has a well-balanced taste with strong aroma brought by the combination of the seasonings. Have you ever wonder why this dish is called Three-Cup? The name is derived from the equal parts of these three ingredients; soy sauce, Chinese wine, and sesame oil, to create a viscous, dark sauce for braising the meat/seafood. As squid is one of my family’s favourite seafood, I have decided to recreate the dish with it.

Hope you like it like we do. 😊 If you prefer, you can always use chicken for this recipe.

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

2 to 3 large squids, cleaned and cut into pieces

2 tablespoons sesame oil

1-inch fresh ginger, peeled and sliced thinly

8 cloves of garlic, peeled

2 red chillies, deseeded and sliced

2 tablespoons soy sauce (1½ tablespoon light soy sauce and ½ tablespoon dark soy sauce

2 tablespoons Shaoxing wine

2 tablespoons sesame oil

1 teaspoon brown sugar

A big bunch of Thai basil

1 teaspoon of corn starch mixed with 1 teaspoon water

 

Method:

  1. Clean the squid and cut them into 1 cm rings. Set aside.
  2. Heat the sesame oil in a claypot/wok over medium-high heat until simmering.
  3. Add ginger, garlic, and chilies. Cook until very fragrant, about 1 minute.
  4. Add the squid and give it a few quick stirs.
  5. Add the Shaoxing wine, soy sauce, and sugar, then stir to ensure that the squid is well-coated with the sauce.
  6. Add in the basil and give it a quick stir. Serve immediately.

Watch this episode of Under 30 Minutes here:

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Recipe: Kung Pao Prawns (宫爆虾球)

I believe most of us have tried Kung Pao Chicken before and love the complex sauce of salty, sweet, sour, and spicy flavours. The origin of this classic dish is from the Sichuan Province of south-western China and typically includes Sichuan peppercorns. Personally, I like the numbing effect of the Sichuan peppercorns and it makes the dish more authentic!! 😊

Today, I am going to cook this dish with a twist, by replacing chicken with prawns. The combination of the prawns and Kung Pao sauce were just so amazing!! Every time I cook a prawn dish, my son will just “patronise” me only eating one or two prawns. But with this dish, he had at least 4 prawns to go with his rice. Now who is the one who must sacrifice and eat less prawns? Me, of course! This dish is so good that your prawns will be gone in no time. So, get woking….

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

12 to 16 big prawns deshelled and deveined

2 tablespoons oil

1-inch piece ginger, peeled and thinly sliced

1 onion, skin removed and quartered

1 small green bell pepper/capsicum, cut into pieces

10 dried red chillies

¼ teaspoon Sichuan peppercorn

2 tablespoons roasted peanuts/cashew nuts

3 stalks of scallions, use the white parts only

 

Kung Pao Sauce:

1 tablespoons soy sauce

1 tablespoon premium dark soy sauce

1 teaspoon corn starch

2 tablespoons chicken stock/water

½ teaspoon sesame oil

3 dashes white pepper

1 teaspoon Chinese black vinegar

1 tablespoon Shaoxing Wine

1 teaspoon brown sugar

 

Method:

  1. Mix all the ingredients for the Kung Pao sauce together, then set aside.
  2. Heat up a wok/pan and add the cooking oil.
  3. When the oil is very hot, add the ginger and give it a quick stir-fry.
  4. Add the onions, green peppers, scallions, dried red chilies and the Sichuan peppercorns. Stir-fry till they are aromatic.
  5. Add in the prawns and keep frying.
  6. When the prawns are almost cooked, add the Kung Pao sauce into the wok. Keep stirring until the sauce thickens.
  7. Lastly, add in the roasted peanuts/cashew nuts and mix them into the dish.
  8. Plate and serve immediately with steamed rice.

 

Notes from Mummy’s Kitchen:

  1. I retained the prawn heads and tails to enhance the taste of the dish. If you do not like them, you may remove them.

Watch this episode of Under 30 Minutes here:

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