Polling Chicken

Check out the date for this posting. It’s Polling Day for the Punggol East By Election. Let this wonderful dish remind us of this significant day in Singapore history. OK, the chickens involved in this dish didn’t actually vote this morning. This dish is actually a 糖醋 chicken. You are probably more familiar with pork ribs cooked this way and those who know me will know why I’ve substituted pork ribs with chicken wings.

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First, the oil and the ginger. As easy as marking a cross on your polling card. Fry the ginger slices until they’re nice and fragrant.

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Next, chicken wings and five spice powder. Fry until the chicken is partially cooked.

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The most interesting part, caramelising sugar. About 4 tablespoons of sugar, a little water, turn up heat and dissolve sugar until it gets really viscous and bubbly. Slowly, you’re see the mixture turn light brown.

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Pour in the partially cooked chicken wings, add vinegar, light soy sauce, dark soy sauce, a little water and stew.

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And here’s the finished product. Nice and glossy with a mild fragrance of vinegar and ginger. It’s sweet and sticky. Wonderful taste. The kids loved it.

Sweet & Sour Eggplant

This dish is not too difficult but rather time consuming. That’s because eggplant takes a long time to cook well. From a nutritional point of view, the eggplant is rich in vitamins, minerals and has virtually no cholesterol and saturated fat. But make no mistake, in order to taste good, you need plenty of oil.

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Take a look at this couple of beauties. You seldom find anything this nice, even at Sheng Siong where I got them for a song.

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Fry the cut cubes of eggplant with oil. You’ll find that your oil disappears very fast, soaked up by the eggplant. Yes, more oil is needed. Next, you prepare the gravy. I would have asam paste, light soy sauce, sugar and dried shrimp and cut chilli. Pour into the fried eggplant and stew.

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Cook until the gravy is reduced. Even though eggplant is pretty bland by itself, it tastes fantastic with all the juices that it has picked up from the gravy. Goes very well with white rice. Enjoy.

Baked Sea Bass With Cashew Nuts

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I’ve heard about cashew nuts with chicken, but cashew nuts with fish? Well, I saw this in a recipe book and decided to try it out.

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First, I blended the cashew nuts like so.

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This must be one of the freshest sea bass I’ve ever managed to buy. It was also surprisingly cheap. Only $5.80. I marinated it with flour and light soya sauce. The book says pan fry it until the skin just starts to brown.

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The cashew nuts were then fried with minced garlic. Beware the nut burns easily.

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Next, we dress the fish up in the garlic and cashew nut mixture, wrap with aluminium foil and basked baked at 240 deg C for 30 mins.

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You could really taste and feel the freshness of the fish here. However, I think I used a bit too much garlic and the garlicky flavour drowned out the much milder buttery cashew nut flavour. Do try this at home. The kids will love it.