FOODS TRAINEE 3

HAINAN CHICKEN RICE

          Hainanese Chicken Rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand, where it is known as Khao Man Gai, Vietnam and Indonesia. It is based on a well-known Hainanese dish called Wenchang chicken, due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of CNN describes Hainanese chicken rice as one of the "40 Singapore foods we can't live without". In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.

          The chicken is prepared in accordance with traditional Hainanese methods, which involve poaching the entire chicken at sub-boiling temperatures. The resulting stock is skimmed off and some of the fat and liquid, along with ginger, garlic (and in the case of Singaporean and Malaysian chicken rice, pandan leaves) is used in the cooking of the rice, producing an oily, flavourful rice sometimes known as "oily rice".

          The Hainanese prefer using older, plumper birds to maximise the amount of fat extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In Singapore and Malaysian chicken rice, the bird is dipped in ice after cooking to produce a jelly like skin finishing, commonly referred to as baiji "white chicken", while Thai khao man gai notably omits this step. Chicken prepared by braising Luji "stock chicken" or roasting Shaoji "roasted chicken" may also be used.

          In most countries, the dish is served with a dipping sauce of freshly minced red chilli and garlic, usually accompanied with dark soy sauce and freshly ground ginger. Fresh cucumber boiled in the chicken broth and light soy sauce with a dash of sesame oil are served with the chicken, which is usually served at room temperature. Many stalls, especially in Singapore or Malaysia, now offer deboned chicken.

TORTELLINI SPINACH SOUP

          Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.
          Packed, refrigerated or frozen, tortellini and tortelloni (similar but larger, with cheese or vegetable stuffing) appear in many locations around the world, especially where there are large Italian communities. Tortellini and tortelloni are made in European industrial lines supplying markets in Europe and further afield. "Fresh" packed tortellini usually have 7 weeks of shelf-life.

          How to make Tortellini Spinach Soup, the first is prepare all ingredients are :

- 6 cups low sodium chicken stock
- 1 to 2 teaspoons minced garlic
- One 9-ounce package cheese tortellini
- Dried basil
- 1 package frozen chopped spinach, thawed and squeezed
- Salt and pepper
- 1 can Italian style stewed tomatoes
- Parmesan chees

 

          Directions :

 In a large pot, bring stock to simmer. Stir in tortellini and simmer gently for 3 minutes. Stir in spinach, garlic, basil, salt, pepper and tomatoes. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with Parmesan cheese. 

VEGETABLE STRUDEL

          A Strudel is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central and Eastern European cuisines. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Vienna City Library (formerly Wiener Stadtbibliothek). The pastry descends from similar Near Eastern pastries (see baklava and Turkish cuisine).

          The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the Lungenstrudel or Fleischstrudel.

          How to make Vegetable Strudel, the first prepare all ingredients are :

- 1 1⁄2 cups sharp cheddar cheese, shredded (6 oz)

- 1 1⁄2 cups broccoli, chopped and cooked

- 1 cup cauliflower, chopped and cooked

- 1 cup carrot, chopped and cooked

- 1 garlic clove, minced

-  2 eggs, lightly beaten

-  1⁄2 teaspoon salt

-  1⁄2 teaspoon basil, dried

-  1⁄2 teaspoon tarragon, dried

-  1⁄4 teaspoon pepper

-  7 sheets frozen phyllo pastry, thawed in the refrigerator

-  melted butter or margarine

 

          Directions :

Combine first 10 ingredients in a large bowl. Stir well.
          Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
           Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.