SHC Private Home Cooking Services – Part 4

Penang Heritage Hainanese Stewed Chicken – Saturday, 19 June 2021 @ 10:30am

Catherine Soon also known as Malyne Suen do have a good knowledge on Peranakan Cuisine – one of the first known fusion cuisines.  Like all foodies’ enthusiast – she stepped into the kitchen and expose to cooking at a young age.

We have an ardent audience of 15 participants this morning with Catherine Soon showcasing her Hainanese Mother-in-law passed down recipe learnt from those Hailam Ah Kor of yesteryears.  This Chicken Stew is a one pot meal – a form of comfort food that is easy enough for the whole family and a favourite to all and it can be taken on its own or with steamed rice.

Do view her video presentation to get more insights on how to prep this stew. Ms Catherine Soon can be reached on the Weekly Tuesday Zoom Peranakan & Asian Cuisine at 10:30am.

Once again, calling all avid foodies, do come forward to host and share with us your specialty on Home Cooking/Dining Services…

Past LINK:-

PART 1 – https://silverhairsclub.com/?p=43356

PART 2 – https://silverhairsclub.com/?p=43607

PART 3 – https://silverhairsclub.com/?p=43697

SallyF

1 thought on “SHC Private Home Cooking Services – Part 4

  1. ROUX (pronounced as ROO) is the fundamental groundwork of our favourite dishes, be it – stew, chowders, gravy, gumbo, sauces and more… It is what makes them thick and silky with a runny consistency and giving it a rich and nutty flavour – we called it thickening agent.

    It is basically made up of just 2 ingredients – simple combination equal parts of flour n fat by weight, usually butter or oil or animal fat.

    There are 4 types of Roux – White, Blonde, Brown n Dark. All contain the same ingredient but the colours differ based on how long you cook the mixture.

    1. White – cook to eliminate the flour’s raw flavour for abt 2 – 3 minutes, usually use for white sauces
    2. Blonde – off-white or eggshell colour – cooks for 5 to 10 minutes.
    3. Brown – caramel colour with nutty, rich flavour – cook it for 20 to 30 minutes
    4. Dark – darkest and most flavourful – to reach this level, slow cook for at least 45 minutes to consistently stirring it.

    What Ms Catherine Soon recommended is Dry Roux. It is simply toasted flour. You can make it in a pan on the stovetop like in her presentation or bake it in a 175ºC oven for about 25 minutes. Either way, make sure to stir it occasionally to get an even color, until the flour is brown.

    Hope you like this Cooking Tips.

    SallyF

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