Singapore Chicken Rice – a humble dish created out of wanting to stretch the use of the chicken as much as one can. I’m sure that when the dish was created years & years ago, it never thought it will become one of Singapore National dish that is eaten all over the world…oh well, except in my part of the world where no other Singaporeans reside lol
According to David Farley’s article, Chicken Rice from Maxwell Food Centre in Singapore was worth him flying 15 hours from New York to come eat it. And get this, Chicken Rice is sold in many places in New York. David specifically flew to Singapore and went to Maxwell Food Centre to eat at 30-year-old food stall Tian Tian, a spot renowned for its Singapore chicken rice that has gotten praise from even the likes of Anthony Bourdain and Gordon Ramsay.
Chicken Rice can be found ANYWHERE in Singapore. Not kidding. We love this dish so much. I can eat it 2-3 times a week. But while you can find it everywhere, there are only a selected few places that have made the top in not just my mind but in every Singaporean’s too. There would be a chicken rice place within 5 mins walking distance from where I live but I would have no qualms traveling all the way for 45 mins or more to another chicken rice place to join a insane long line just to eat what I feel is a better chicken rice version. My hubby often jokes that to get a Singaporean to love a food, just create a long line as a marketing strategy. He’s not exactly wrong LOL. We will line up to get good food but we are also very good at sussing out the bad places lol.
So now let’s talk about making it in the Instant Pot. I first saw the Instant Pot recipe on pressurecookrecipes.com and I was hooked. I really wanted to make it but felt it was too much steps for my tiny brain. So I thought maybe I could adapt it to make it simpler for me. I’m 100% positive theirs taste better but for the convenience and time saved for me, I am happy to compromise with what I feel is still a pretty ok recipe. It will never top my Favorite Chicken Rice in Singapore but it’ll do; my craving is satisfied & Ryan gets to experience his Singapore culture 😀 . That’s all that matters to me. I was worried Ryan wouldn’t like it but he LOVES it!!!
So Some Things About This Recipe:
This is a very humble Singapore dish but one that every Singaporean loves and is proud of. But not all my Canada friends would appreciate the white pale chicken that is fundamental to this dish. My hubby is one of them. So instead of needing to cook a separate dish for him, I just brush BBQ sauce on 2 of the chicken legs and broil them on High in oven for 10 mins and he gets BBQ Chicken Legs and we get our traditional chicken
I love using frozen chicken but ALWAYS make sure you separate the chicken pieces first before placing in pot. Either leave it out to thaw for a bit which is way too troublesome for me or defrost it in microwave for 10 mins. Chicken will still be frozen but you can now separate the pieces
The original recipe from Pressurecookrecipes.com has more steps than my recipe but I definitely took my inspiration from their recipe and I am 100% certain theirs must taste better than mine but I am not picky. I always think that any food that is made with love and patience always taste better and I have Love but definitely not the Patience LOL. I am honestly though quite happy with the results of my adapted recipe so this will work for my family but if you want an even better result, I suggest you follow the original recipe as I definitely took a lot of shortcuts. Thanks Amy & Jacky at Pressurecookrecipes.com!! 😀
Condiments are very important to us in eating this dish. I only had dark soy sauce so that’s all I used. But the original Singapore Chicken rice is served with freshly minced chilli sauce, garlic and ginger. I didn’t have all the above so dark soy sauce will have to do
While the chicken is an important part of the dish, the rice is really of the essence. That’s where the seasoning mix and that broth comes in. If you want to be even more lazy, use campbell chicken broth but for the rice to have that fragrance, oil from the chicken is important. Thus, cooking the rice with the broth that was used to steam the chicken helps make the rice so much nicer than using Campbell. While the chicken gets cooked, the chicken fat drips into the water in the pot making it the perfect rich chicken broth to cook the rice in.
I use puree for the seasoning mix but feel free to use fresh
4 Frozen Bone In Chicken Legs (Separate them first)
3 Cups Water
3 Cups Jasmine Rice (Better to wash & rinse them once but i didn’t)
Seasoning Mix: 4 Tbsp Puree Ginger/10 Cloves Puree Garlic/1 Puree Shallot/1 Tbsp Olive Oil (Puree them or just use store bought puree products)
Dark Soy Sauce as condiment
Sliced Cucumbers and Sliced Tomatoes as garnish
Add all 4 frozen chicken legs in pot & add 3 Cups water
Close lid & ensure vent valve is in sealing position. Select Pressure Cook for 25 minutes. Once it is done, do a Quick Release
Once all pressure is released, open lid
Plunge all 4 chicken legs into a ice cold water bath immediately to firm up skin & stop it from cooking further. Lay chicken aside
Pour the broth from Instant Pot to a measuring cup. It came to about 4 cups of broth
Add Rice to pot. Add 3 Cups of that rich chicken broth from Step 5 into pot
Add the Seasoning Mix in pot and make sure you give it a good mix so the rice gets mixed well with the seasoning mix, as well as that rich juicy chicken broth
Close lid & ensure vent valve is in sealing position. Select Pressure Cook for 5 minutes. Once it is done, wait for 10 mins. Once 10 mins is up, press Cancel
Once all pressure is released, open lid & fluff rice with fork
Lay your rice along with the chicken, dark soya sauce, sliced cucumbers & tomatoes & enjoy while it’s hot
NOTE: Not everyone likes chicken the Singapore Chicken Rice way. Singaporeans love it but my hubby wouldn’t like eating pale white chicken lol. So best part – I used 2 chicken for Ryan & me and broil the remaining 2 chicken legs in oven brushed with BBQ sauce on HIGH for 10 minutes and TAH DA…now everyone is happy
Enjoy and I hope you like it as much as Ryan and I did 😀
Saw that I had a pack of wings in my freezer and thought about a dish that my mom would always make at home for us. It’s one of our family comfort food. It’s chicken wings braised in a saucy stew. Unlike most of my Western recipes when we usually need to thicken up the sauce, this recipe doesn’t call for that. We love the liquid stew drizzled over white rice. And that stew is perfect for putting in peeled hard boiled eggs, firm tofu and mushroom.
We usually eat this dish with steaming white rice and it’s a dish that my mom makes on a regular basis at our home. Obviously, her version is made more with love, patience and slaving over the stove. Mine is the lazy version 😀 .
This is the first time I tried cooking this in the Instant Pot but this is not the first time I have made wings in the pot so I more or less feel fairly confident that i can spin this off. I mean I know the basic ingredients. How hard can this be? And oMG it is seriously this easy. I just love it when I am able to recreate a family traditional recipe for Ryan.
So Some Things About This Recipe:
I use frozen wings but I did let them thaw slightly on kitchen counter as it is always advised to separate the wings in the pot. If your frozen wings are already separated, you do not need to thaw the wings at all and I would just increase cooking time from 15 mins to 20 mins.
My mom’s original recipe does not have sweet soy sauce but I always love dishes that are a blend of sweet and savory so I added the sweet soy sauce. If you can’t find sweet soy sauce but still want a sweetness to the sauce, just add 1/4 cup brown sugar.
Growing up, I remembered my mom dish being quite watery and we would just drizzle the sauce over our rice. That’s how I remembered it and how i like to eat it but feel free to thicken it up with some cornstarch if you prefer a thicker sauce.
This is a very common dish in many Singapore households but while the dish is fundamentally quite similar, every family cooks it slightly differently.
I would add chopped green onions and real sliced ginger. I just did not have these in my pantry today.
Along with our awesome fun adventures in the kitchen, this is the page we share our flops & mishaps lol. Obviously every mom plays differently in the kitchen with their kids. Some moms are really awesome in just letting their kids have free rein in a safe manner when they play in kitchen. Honestly I’m still trying to learn that.
In any case, allow me to present to you today’s featured mishap – Very Very White Peppery Omelette 😀
What a nice Saturday it was today. Ryan and I both slept in and when we woke up, both of us felt so refreshed that I thought hey buddy, wanna help mommy make omelette for brunch??
Got him to help me crack (with my help of course lol) and beat the eggs. I thought this is such a simple task that I didn’t feel the need to do what I usually do – pre-measure & place the dash of white pepper in a small bowl to pour in. Instead I gave him the whole pepper bottle & ok, the rest is obvious from the pictures lol.
I am not kidding when I say this is like an amazing recipe 😀 . So I got home tonight and I honestly had no clue what to cook. Then I remembered I had a bag of Walmart frozen shrimps and half a bag left of Rotini. TAH DA!! I’m gonna make shrimp pasta. So I googled instant pot shrimp pasta for like 5 minutes (cos that’s all the time I had) and every recipe I see calls for heavy cream, which I don’t have. So, I decided “You know what? I’m gonna try and spin something out from my head” and believe me when I say that most of the time, when I cook without following a recipe, I have more FLOPS than SUCCESS but YAHOO!!!
THIS ONE IS A SUCCESS. IT’S A WINNER! 😀
I was really prepared to order Chinese Takeout last night lol.
So even though I say it is Cajun Shrimp Pasta, it honestly taste like Shrimp Aglio Olio to me. Luckily, I LOVE LOVE LOVE ❤ ❤ ❤ Aglio Olio. But I’m calling it Cajun Shrimp Pasta…. It’s like what I tell my hubby when he corrects my English “Whatever…Potato Potaato..they are the same lol”. It taste great and that’s all that matters 😎
So Some Things To Note for this Recipe:
I use frozen shrimp but feel free to use thawed shrimps. They work just as fine.
I use Campbell Lower Sodium Seafood Broth so I feel like I need to add more salt (my personal preference). If you are concerned about sodium, just add the salt at the end after you taste it and feels like you need more. Less is more when it comes to salt. Not like you can undo the salt.
I know of friends who uses garlic powder instead of minced garlic. If you are using garlic powder, I suggest you only add the powder towards the end after you have placed your pasta. That way, you don’t need to worry about the “BURN” message if you did not deglaze it properly.
I only had half a bag of Rotini (about 450 gram) but as you can see from video, there are definitely room to double the recipe. I will try that next week and update here if doubling the recipe works the same.
Everyone loves their pasta texture differently. I like it al dente but my hubby likes it softer. 5 mins for this dish works perfect for me but if you like it softer, just add another minute. I saw an online recipe that cooks the pasta for 9 mins. Personally, that’s wayyy too long for me.
Honestly, the original plan was to use Chicken Broth but I ran out and only had Campbell Seafood or Campbell Mushroom Broth so I just used the seafood broth but feel free to use chicken broth if that’s what you have.
Another confession lol – I had seen in one recipe to put in 1 stick of butter which equates to 8 Tablespoon butter. I thought I had a stick of butter. Sadly, I had like a small leftover piece of butter which comes up to about 3 Tablespoon butter & guess what, the dish is still incredibly tasty. If you prefer to add 1 stick butter, I’m sure it will just taste even better but I love that I didn’t have to give up the plan just because i am short of ingredients. If you try the 1 stick butter, let me know how it works for you.
With no further talking from this Lazy Mommy, give this Easy Peasy No Fuss recipe of mine a try and let me know your experience 🙂
Instant Pot Cajun Shrimp Pasta - Lazy Mommy Version
Set Instant Pot to Saute function & add cooking oil
When hot, add and saute minced garlic until it browns slightly
Add 3.5 cups Campbell Seafood Broth. I use low sodium broth so you might need to put a bit more salt, depending on your taste buds
Add pasta & give it a mix
Add all your spices and seasoning & give it a good mix
Dot top of pasta with butter cubes
Dump bag of frozen shrimp on top
Put lid on, make sure vent is set to seal.
No mixing needed. Close the lid & ensure vent valve is in sealing position
Cancel Saute function. Select Pressure Cook and set time for 5 minutes. Once it beeps, it is done. Press Cancel. Do a quick release, open lid and stir it. It might look slightly soupy at this point. Don’t worry. Give it a good stir. The pasta will soak up the liquid pretty fast.
Another super easy peasy recipe. The original recipe at Myfussyeater.com asks for the vegetables to be sauted first with a bit of oil in a pan but I omitted that step and just put the vegetables right into the mixture. One less step and one less pan to wash is always a win with this Lazy Mommy 😋😋
It is super soft so that makes it a perfect Baby Led Weaning recipe but as your baby grows to be a toddler, it becomes a perfect daycare packed lunch or breakfast. I love easy and multi purpose dishes.
They are also freezer friendly so I usually make a bigger batch and freeze some. Not all Baby Led Weaning recipes are things I personally would like to eat but HEY, I’m not a baby LOL. But these egg frittatas are yummy and I bring them to work for my breakfast too.
NOTES: Feel free to use other vegetables like mushrooms, bell peppers, zucchini and etc. If you are storing them in fridge, they would be good for 2-3 days. If you are freezing them, they can stay in the freezer for up to 3 months. I highly recommend that you freeze them individually so anytime you need one, you are not trying to get one frittata that is stuck to a while batch of frittatas. Hope that makes sense. If not, ask me in the Comment section and I’ll answer asap.
1/2 cup chopped spinach
1 cup chopped broccoli
3 large eggs
1/3 cup shredded cheddar cheese
1 tbsp all purpose flour
Salt & Pepper (optional)
Preheat to oven 350 degree. Line a square baking dish with parchment paper.
In a bowl mix all ingredients until well combined.
Pour this mixture into the dish and bake in the oven for 15 minutes.
Remove from the oven and let cool before cutting it for baby.
Literally the easiest breakfast to make for Ryan. It’s healthy and he loves it. For moms who is thinking of trying Baby Led Weaning for your babies, this is a really great Baby Led Weaning recipe. Best thing is that the sky really is the limit on what you want to put in as the ingredients. If you want something sweeter, add some maple syrup or honey. If you want a different texture, add some chopped up raisins or unsweetened dry coconut flakes. Since making this, I have made many different variations of this recipe but the overall recipe stays roughly the same with the oats and the milk.
So easy peasy. I feel like a great mom already!! LOL
As mentioned, you really could use different ingredients for this recipe. Only the oats and milk needs to stay the same. When I made this for the first time, I only had some raspberries and apple sauce so I just used that. Wasn’t able to drag baby out to the grocery store just to make this so just used whatever I had in my kitchen but Moms, the sky is the limit :-).
3 TBSP rolled oats or quick oats
2 TBSP milk
About 2 TBSP Mashed up raspberries
1 TBSP applesauce
In a microwavable bowl or dish or container, mix everything together until oats is a mushy texture. I just use a small microwavable square container.
Make sure to press the mixture into whatever container you used in step 1 flat and level.
Cook in the microwave for 2 minutes on high.
Cut into fingers while still hot and serve when cooled.
Easiest thing to make for your kids and will work as a baby led weaning recipe too. Feel free to use other vegetables and meat. This isn’t a strict recipe. I just happened to have bell peppers and leftover deli ham in my fridge so that was what I used but i have used bacon bits, diced up turkey deli, diced mushrooms, chopped up spinach…you get the drift. This really is a recipe that you can customise to your own liking. I like to add a little salt and pepper but you can omit that if you prefer it not to have any. This is a really great recipe for the freezer. I usually make a batch of them and freeze them. When i know i need one for the next day for ryan packed lunch, I take one out the night before and it be all thawed and ready to eat the next day. Or if you forget to take it out the night before, just heat them up slightly in microwave and there you go. So easy peasy.
So I really wanted to learn to make a lemonade stand for Ryan. I found this DIY tutorial at Seevanessacraft.com and told our Papa Del to teach me how to do it. Of cos, I go to his place expecting a lesson from him but he’s already got it all done lol.
He says he left the screws slightly loose so I can tighten the screws myself LOL….like really, did he think that was what I asked him to teach me????? To tighten the screws? 🙄 🙄 🙄 🙄 🙄 🙄
Clearly he didn’t need to read my blog to know that I’m a lazy mom lol. Oh well, less work for this mama! 😎 😎
So now all this lazy mom has to do is to paint it 🤗🤗… Thanks again Papa Del!
So I wanted to use chalk paint for the top board so that it doesn’t just have to be a lemonade stand. It could be a cookie corner or just anything really. I didn’t however want to buy a pint of chalk paint so went to Vintage & Restoration Love to check out what they had.
The ladies there recommended me Fusion Mineral paint in Homestead Blue. While it wasn’t chalk paint, they gave me tips on a chalk treatment that will allow us to use chalk on it.
& TAH DA! This is how it looks like now. If you have any ideas on how I can decorate this further, please share with me 🙂
I am not a DIY person but I really want to learn doing simplestuff. And using the Fusion paint was reallyeasy peasy & so was the chalk treatment the ladies recommended. Didn’t do a video when I painted it but it was really easy. I just added like 1/2 tsp of water to it and painted 2 coats of it and let it dry.
The video was more of the easy chalk treatment that they taught me. Honestly, I love how it looks after the chalk treatment. By doing this step, I can now use chalk to draw anything I like on the top board and it will be super easy to clean just like a regular chalk board. Yeah!!
I chanced upon the Better Together BCwebsite early this year and they were running a video contest. The video contest was all about bringing together food and fun in the kitchen by having two generations or two youth demonstrate how to prepare a recipe.
While I had taken many videos of Ryan baking in the kitchen, his videos never had me in it before so this was like a “OMG do i really want myself in the video” moment?? While I felt slightly shy and embarrassed of putting myself out there like that (hmmm no makeup and kitchen doesn’t look perfect) but what the heck I think. Who’s going to care anyway?
So there you go – our very 1st baking video together. The thing is when you do an amateur baking video with your toddler, there is no such thing as a retake LOL. It’s not like the toddler is going to cooperate and give you back an ingredient when you have already handed it to him. So PREPARING AHEAD is KEY!! Not kidding. My next post is going to be sharing my tips before you do a baking video with your kiddo. You can read the post here.
This is our 1st year of entering this contest but Better Together BC has hosted this contest for the last 10 years and I think it’s amazing what they do & that is to help everyone experience the joys of cooking and eating together. I can tell you that this wouldn’t be the last time we enter ourselves into this contest for sure!
While we did not win the Grand Prize or Runner up, we did win the People Choice Award of a $300 cash award, which means $100 for my baby’s RESP, the remaining $200 to two non-profit groups in our community.
The judges also awarded our video an Honourable Mention Award. Although this doesn’t carry a cash award, I feel really honored that the judges noticed how much our video did capture the spirit of their contest & that is to inspire other families to cook together more often.
We feel super super thankful & honored to win this as the only representation from the north. And we hope you enjoy our little amateurish baking video.