The Famous Hainanese Chicken Rice - tender & juicy

If Singapore has a dish, this is it. Hainanese chicken rice...which apparently isn't from Hainan at all, but instead came from the Hainanese people who migrated to Singapore.

This dish is simple in that not many ingredients are used, but this puts the emphasis on cooking those few ingredients to perfection.

Remember that the chicken is the star here and it's essential that the chicken be flavourful and cooked just right. Overcooked chicken will be dry and horrible. 

Har Cheong Kai (shrimp paste chicken)

Shrimp and chicken don't sound like they go together, but when I first tried Har Cheong Kai (shrimp paste chicken), I was bowled over by the taste. And now, it's become one of my favourite ways to cook fried chicken.

I use Belachan, which is shrimp which has been salted and fermented. It is widely used in South East Asian cuisine and can be found in most asian supermarkets.

Sri Lankan Chicken Biryani

While living away from home, back in 2010, I developed a really bad craving for proper biryani. I missed the spices, heat and fragrance found in good indian food and so I set off to cook my own dish.

The recipe I provide here does not have quantities shown as I'm the sort of cook who judges by eye, taste and smell.